It’s day 5 of Cookbook Giveaway ExtraVEGANza!
Make sure to enter into the giveaways for the first four books of the week, The First Mess, Fuss-Free Vegan, Vegan For Everybody, and Smith & Daughters: A Cookbook. But before you head over there, I want to give you a sneak peak into our 5th cookbook of giveaway week. This book is one I think you’re going to love.
Why do I think that? Because it’s a good one!
Today’s book comes from long-time veteran and veteran cookbook author, Robin Robertson who has been writing vegan cookbooks before it was cool. In fact, the very first cookbook I ever bought was Robin’s, Vegan Planet, which is a HUGE book with 425 original plant-based recipes and pages of tips and tricks on going vegan. It was my single-most influential vegan resource early on and one I still recommend for new vegans. In addition to that book, Robin has written over a dozen more cookbooks with her most recent one being the book of the day, Veganize It!
Veganize it! is a book of easy plant-based recipes that take classic favorites, remove the animal products, and turn them into simple vegan magic proving vegan eating can be easy and deeply satisfying.
Let’s take a closer look.
Some of the reasons I love this book are:
1. Let’s talk about the chapters in this book. As you would imagine, the entire book is dedicated to veganizing traditionally animal-heavy foods so the chapters break down by different animal proteins. Among the chapters you’ll find DIY Dairy-Free and Egg-Free, Too, Plant-Based Meats, Vegan Charcuterie (!!), and a whole chapter of veganizing seafood, Instead of Seafood. I love the concept of this book that is demonstrated in these chapters. It’s a book that proves ANYTHING can be veganized.
2. Now let’s talk about the recipes. The recipes you’ll find in this book are simply mind-blowing, such as Handcrafted Pepperoni, Fish-free Fillets, Maple Breakfast Sausage, Vegan Mascarpone, and so much more! This book covers every recipe that may seem hard or impossible to veganize and Robin finds a way to do it. Better yet she does it with easy-to-find, whole food ingredients, that most everyone can access. No matter where you live, you can easily make the incredible recipes from this book.
3. The book starts with a detailed chapter titled, “Vegan Basics“. In this Robin gives DIY baking and cooking tips, a thorough pantry list with descriptions of each ingredient including how to store, use, and cook with them, useful kitchen equipment (which she keeps very simple) and more. Robin has been vegan for about 30 years and so I appreciate the perspective of a seasoned pro like her.
Now, are you ready to see something incredible? Let’s take a look at this vegan Lemon Meringue Pie.
My mom was a great baker and her lemon meringue pies were especially wonderful. For years I’ve enjoyed her lemon pie recipe with just a few tweaks, but a good plant-based meringue topping had eluded me until recently. Kudos to the geniuses who first discovered aquafaba (page 257), the magic bean liquid that makes meringue possible again.
- 1 (9-inch) vegan pie dough, store-bought or homemade
- 1 1/2 cup sugar
- 1/3 cup cornstarch
- 1/8 tsp salt
- 1 cup non-dairy milk
- 1/2 cup water
- 1 cup fresh lemon juice
- 1/2 cup aquafaba (liquid from one 15-ounce can white beans or chickpeas)
- 1/4 tsp cream of tartar or 1/2 tsp guar gum or xanthan gum
- 1 tsp pure vanilla extract
- 3/4 cup superfine sugar
Preheat the oven to400°F. Roll out the dough on a floured surface and transfer to a pie plate. Crimp the edges, then use a fork to pierce a few holes in the bottom of the pan. Bake for about 15 minutes, or until the crust is a light golden brown. Remove from the oven and set aside to cool.
n a saucepan, combine the sugar, cornstarch, and salt. Stir in the nondairy milk and water and bring to a boil over medium-high heat.Cook, stirring constantly, until the mixture thickens, about 5 minutes.Stir in the lemon juice, then remove from the heat. Let the filling cool to room temperature, then pour the filling evenly into the prepared crust. Refrigerate uncovered for at least 1 hour to set the filling. Preheat the oven to 300°F while preparing the meringue.
Spoon the meringue evenly onto the pie filling, spreading to the edge of the crust. Use the back of a spoon to make peaks in the meringue.Bake for 30 minutes, or until the meringue is lightly browned.Remove from the oven and cool to room temperature, then refrigerate,uncovered, to chill completely before serving. Store the pie in the refrigerator but do not cover it or the meringue will start to weep.
Pour the aquafaba into a mixing bowl or the bowl of a stand mixer.
To the aquafaba, add the cream of tartar and mix on high speed using a hand mixer or the whisk attachment of a stand mixer. Continue to mix until the liquid starts to thicken like thick whipped cream. Add the vanilla and then slowly add the sugar, a little at a time. Continue mixing on high speed until the meringue forms stiff peaks, 5 to 10 minutes. The meringue is now ready to use in the recipes.
But wait, there’s more!
Robin’s publisher, Houghton Mifflin Harcourt, has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Veganize It! Enter below for a chance to win.
Giveaway open to U.S. residents.
You may also like:
My Darling Vegan Newsletter