It’s time for my monthly cookbook review and GIVEAWAY. Today we will be taking a peak inside Celine Steen’s new beautiful book, Bold Flavored Vegan Cooking. And, thanks to her publishers over at Page Street Publishing, I get to share one of her new mouth-watering recipes right here on My Darling Vegan as well as give away a copy to one of you fabulous folks.
So let’s dig in!
Celine Steen is a veteran vegan cookbook author. She has authored and co-authored about 10 vegan cookbooks including, The Complete Guide to Vegan Food Substitutes (one of my first vegan cookbooks), The Great Vegan Protein Book, and 500 Vegan Recipes. You can also find her delicious recipes on her blog, Have Cake Will Travel. Celine has worked for over a decade on making vegan eating easy and accessible to everyone without compromising on taste or value, which is right up my alley and one of the reasons I have always been so impressed with her work.
Celine’s newest book, Bold Flavored Vegan Cooking, highlights healthy-plant based recipes with a kick. With delicious recipes that prove that vegan cooking is not bland or boring at all, but full of big, bold, and exciting flavors. You may find exactly what you’re looking for to impress your next dinner guests in this book.
Let’s take a closer look as to why this book is great.
- Nearly all the recipes in this book are accompanied with beautiful, full-page photography. She keeps the photography very simple in this book, shooting it all on a grey countertop (as you can see in the photos above and below) allowing the food to really speak for itself in every picture.
- True to the book’s tagline, Healthy Plant-Based Recipes with a Kick, that exactly what you will find. The book is broken into 4 parts: Savory, Spicy, Sweet, and Staples and within these chapters you’ll find recipes like Pulled Jackfruit Rolls, Korean-Style Soft Tacos, Miso Caramel Galette, and much much more.
- The book ends with a comprehensive guide to creating Bold Flavored Friends (BFFs) where you’ll find a glossary to cooking terms as well as thorough list of less commonly known ingredients and what flavors they provide to the dish. This chapter gives the reader all the knowledge they need to create their own bold flavored recipes at home.
So you wanna see what I’m talking about?
Let’s take a look at this Squash Blossom Pizza pictured below.
- ¼ cup 60 ml grapeseed oil or olive oil
- 1 small white onion, trimmed and peeled, sliced to about ¼ -inch (6-mm) thick
- 4 cloves garlic, peeled and smashed
- 1 tsp 2 g Aleppo pepper flakes or
- ½ tsp red pepper flakes, to taste, plus extra for serving
- Pinch saffron threads, optional
- 1 cup 120 g raw cashew pieces, soaked in filtered water at room temperature for 4 to 6 hours
- 1/3 cup 80 ml unsweetened canned coconut milk or coconut cream
- 4 oz 113 g extra-firm silken tofu or unsweetened plain vegan yogurt
- Juice from ½ lemon, 1 tbsp [15 ml]
- ¾ tsp coarse kosher salt, if using regular salt, use half the amount
- 1 tbsp 5 g nutritional yeast
- 1 tbsp 12 g white chia seeds
- Cornmeal, for crust
- 1 pound 454 g vegan pizza dough of choice
- 10 squash blossoms, washed and drained, stamen removed, halved lengthwise
- Freshly ground peppercorn
- Maldon sea salt
Place the oil, onion, garlic and pepper flakes in a small saucepan. Heat on medium-low heat, then lower the heat once the bulky ingredients start to sizzle slightly. Cook on low heat for 5 minutes until fragrant and the onion becomes translucent. Remove from the heat, add the saffron threads (if using) and infuse for 1 hour. Mince the garlic and set aside.
Drain and rinse the cashews. Place the coconut milk, tofu, cashews, lemon juice, salt and nutritional yeast in a food processor or high-speed blender. Process until smooth. Add the chia seeds and process a few times until slightly thicker. Set aside.
Preheat the oven to 450°F (232°C, or gas mark 8). Place a thin layer of cornmeal on a large baking sheet. Roll out the pizza dough as thin as you can into a rectangle, approximately 11 x 14 inches (28 x 36 cm). Lightly brush the whole surface with infused oil, including the edges. There will be leftovers of the oil, which can be used to stir-fry veggies or to flavor pasta or other grains. Store covered in the refrigerator for up to 1 week.
Top with a layer (not too thick) of cashew preparation. There will be leftovers, which can be used on a future pizza within a week. Store in an airtight container in the refrigerator.
Evenly place the halved squash blossoms on the surface. Top with the minced garlic and with onion slices scooped out from the infused oil with a fork. Bake until golden brown, about 16 minutes. Top with ground pepper, salt and extra Aleppo pepper flakes to taste. Serve immediately.
Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017. Photo credit: Celine Steen
But wait, there’s more!
Celine’s publisher, Page Street Publishing Co., has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Bold Flavored Vegan Cooking. Enter below for a chance to win.
Giveaway open to U.S. residents.
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