Easy Vegan Home Cooking Book with 125+ Plant-Based and Gluten Free Recipes

Whether you are an accomplished vegan chef or just learning the craft of creating pleasing plant-based meals for your family, it is essential to find recipes that are delicious and easy to prepare. Easy Vegan Home Cooking collects PBS celebrity chef Laura Theodore’s favorite plant-based recipes — each one as appealing, easy, and nourishing as the one before.

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Easy Vegan Home Cooking contains over 125 plant-based and gluten-free recipes for wholesome family meals. The author, Laura Theodore is the host of Jazzy Vegetarian on National Public Television. The book is published by hatherleigh, ISBN: 978-1-57826-925-9.

Examples of Recipes Included:

Coco-Nutty Apple Muffins
Red Lentil and Baby Bok Choy Soup
“Meaty” Two-Bean Vegan Chili
Confetti Potato Salad
Pantry Polenta Lasagna
Eggplant Lasagna with Vegan Chive Ricotta
Rockin’ Black Bean Burgers
Maple-Espresso Chocolate Mousse
Banana-Date Snack Cake
Pumpkin-Pecan Pie
Red Potato Oven Fries
Laura’s Easy Quinoa
Easy Twice Baked Spuds
Oven-Fried Tofu Nuggets
Maple-Lime Dressing
Easy Vegetable & Tofu Soup
Lentil & Cauliflower Curry Soup
Simple Supper Salad
Vegan Buttermilk Cornbread
Pina Colada Muffins
+ More!!!

I first want to state that I’m not Vegan, but I do love to cook and eat. I enjoy preparing and trying out new foods and recipes. It keeps my meals interesting and I’m always looking for new healthier recipes to try out. In the book you’ll find the recipe to make Laura’s Petite Apple Ramekins with Coconut-Oat Crunch which is delicious! Recipe below.

Petite Apple Ramekins with Coconut-Oat Crunch Recipe

1 heaping tablespoon vegan buttery spread, plus more for coating ramekins
2 medium/large red apples, cored and thinly sliced (do not peel)
3 heaping tablespoons vegan dark brown sugar, or your favorite dry sweetener, divided
2 tablespoons plus 1 teaspoon maple syrup, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free, quick cooking or old fashioned rolled oats
3 tablespoons unsweetened shredded dried coconut

Preheat the oven to 400?. Lightly coat four 6-ounce (or similarly sized) oven-safe ramekins with vegan buttery spread.

Put the apples, 1 heaping tablespoon sugar, 1 tablespoon maple syrup, and cinnamon, into a medium-sized bowl. Stir with a large spoon until combined. Divide the apple mixture evenly among the prepared ramekins.

Put the oats, coconut, 1 heaping tablespoon vegan buttery spread, and 2 heaping tablespoons sugar in the same medium-sized bowl. Mix together using your hands or a dough blender until thoroughly incorporated. Sprinkle one-quarter of the oat mixture evenly over the apples in each ramekin.

Put the ramekins in an 8- x 8-inch (or similarly sized) rimmed baking pan. Tent with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the tops are crispy and slightly golden.

Put the pan on a wire rack and let the ramekins cool for 15 to 20 minutes. Drizzle the top of each ramekin with 1 teaspoon maple syrup while they are still warm. Serve warm, or cover and refrigerate, and serve cold. Covered tightly and stored in the refrigerator, leftover apple ramekins will keep for about 2 days.

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Giveaway: One lucky winner is going to win the Easy Vegan Home Cooking hardcover cookbook by author Laura Theodore from Hatherleigh Press and Penguin Random House.

Giveaway Details: This giveaway is open to residents of the US ONLY age 18 and over. Please read our Terms of Service & Disclaimer Policy before entering. This giveaway will close on  May 29th, 2022 at 11:59 pm EST time. No purchase necessary to enter or win.

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