A review of Vegan For Everybody, the new cookbook from America’s Test Kitchen, and a recipe for this easy vegan nacho cheese.
It’s Cookbook Giveaway ExtraVEGANza time once again!
In case you’re still curious about what that is, you can read all about it here. While you’re there, make sure to enter into the giveaways for the first two books of the week, The First Mess and Fuss-Free Vegan. But before you stray too far, I want to give you a sneak peak into our 3rd cookbook. Spoiler alert: it’s a good one! And don’t leave before entering the contest for a chance to win your very own copy.
First of all, look at that burger!
Vegan for Everybody is a cookbook created by America’s Test Kitchen. Seeing that veganism was growing nationwide, America’s Test Kitchen used their resources, 2,500 square-foot kitchen, and 60+ test cooks to bring veganism further into the mainstream in a delicious and accessible way. A book like this would not have existed 10 or even 5 years ago and I’m so excited to see this huge step forward in the vegan movement.
Vegan for Everybody has over 300 pages of easy-to-make, tried and tested recipes from breakfast to dessert and everything in between. With simple to find ingredients and step-by-step instructions, the recipes in this book are ones that even the most novice of vegan chefs could master.
Let’s take a closer look.
Vegan For Everybody is a cookbook you should check out because:
1. This cookbook makes veganism accessible to anyone, no matter their experience or where they live. Every recipe is accompanied by a section titled, “Why This Recipe Works“. In this section, the writers pull apart the recipes to talk about the methods that were tried and testing, the science behind why and what works, variations that were and can be applied, and ways to serve and store. To be able to read about the process of creating each recipe is fascinating. It gives a greater understanding of food in general and would be helpful to anyone looking to explore creating their own vegan recipes.
2. Wouldn’t you agree that the most important part of any cookbook worth buying is the large, beautiful, full-page photography? Well, that is exactly what you’ll find in Vegan for Everybody. The photography is simple, bold, and mouth-watering delicious. This allows the food to speak for itself in nearly every recipe of the book. I don’t think I need to mention that cover photo again?!
3. The book’s tagline is, Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between, which is exactly what you’ll find in Vegan For Everybody. Beyond providing an understanding of the process and despite keeping ingredients simple and straight-forward, the recipes in the book are truly incredible. Grilled Portobello Burgers, Tofu Frittata with Mushrooms, Fettuccine Alfredo, Aquafaba Meringues and much more.
4. And my FAVORITE part of this cookbook is the lengthy chapter titled The Vegan Kitchen. This chapter covers everything with sections on Optimizing a Vegan Diet, Veganizing your Kitchen, Vegan Dairy Substitutions, and A Guide to Vegan Egg Substitutes, and does it all so more thoroughly than I have ever seen before. With step-by-step pictures throughout, you can see the testing that was done to understand aquafaba, create the perfect nut milks, and guide you to build the best vegan bowls. I would buy this book on the first chapter alone.
In other words, this book is incredible!
Let’s take a closer look.
This creamy, gooey, tangy, downright cheesy sauce is sure to score a home run with vegans and nonvegans alike. What's more, it's incredibly easy to make from pantry-friendly ingredients. We experimented with the familiar cast of characters used to develop vegan cheese-like sauces—cashews, nutritional yeast, and miso, along with various vegetables. Tasters were largely distracted by their vegetal flavors and pasty textures. The most neutral-tasting ingredient in the lot was potato, and we had a revelation when we broke a cardinal kitchen rule: We whirred boiled potatoes in the blender at high speed to release as much gummy, gluey starch as possible. While this would make the most unappealing mashed potatoes, the sticky mixture was the ideal base for a cheese-like sauce with stretch. We blended in a few other key ingredients—carrot for a hint of sweetness and a color, nutritional yeast for funky depth, and a bit of vegetable oil for richness and fluidity—and ended up with a sauce with a pleasing orange color, mildly earthy flavor, and ultracreamy texture. We stirred in a combination of sautéed poblano pepper, onion, garlic, chipotle chile, cumin, and mustard powder for Tex-Mex appeal.
Cuisine: American, Mexican
Keyword: Vegan Nacho Cheese
Servings: 4 servings
Calories: 184 kcal
Author: America's Test Kitchen
- 12 ounces russet potatoes peeled and cut into 1-inch pieces
- 1 small carrot peeled and cut into ½-inch pieces (⅓ cup)
- 3 tablespoons vegetable oil
- 1½ tablespoons nutritional yeast
- 1½ teaspoons distilled white vinegar
- 1 teaspoon salt
- ⅓ cup finely chopped onion
- ⅓ cup minced poblano chile
- 1 garlic clove minced
- ½ teaspoon minced canned chipotle chile in adobo sauce
- ⅛ teaspoon ground cumin
- ⅛ teaspoon mustard powder
Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain in colander.
Combine cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You will need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes.
Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds; remove from heat.
Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.
Serve with corn chips or crudités. To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm on the stovetop, whisking occasionally, and thinning with water as needed.
But wait, there’s more!
America’s Test Kitchen has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Vegan For Everybody. Enter below for a chance to win.
Giveaway open to U.S. residents.