Tasty Kung Pow Tofu Stir Fry and Curried Coconut Rice could go together or make separate vegan meals for healthy additions to your everyday routine.
In “The Easy Vegan,” vegan chef Janet Hudson shows how to use easy-to-find fresh ingredients, dairy and meat substitutes, and common pantry staples to create easy everyday recipes low in cholesterol and fat as well as high in important antioxidants, vitamins and minerals. These appetizers, dinners and desserts make for healthy, satisfying animal-product-free feasts for vegans, vegetarians and meat-eaters alike.
Cover Courtesy Hampton Roads Publishing
Whether you're a practicing vegan or a meat-eater looking to improve your health, The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year (Hampton Roads Publishing, 2012) offers hundreds of recipes to reinvigorate your everyday meals. With more than 440 recipes ranging from appealing appetizers to delicious desserts, Janet Hudson’s The Easy Vegan takes a healthy approach to some of the most common dishes. In the following excerpt, Hudson shares two vegan soup recipes that are easy to make but still delicious.
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1 cup tamari
1/2 cup hickory syrup
3 garlic cloves, chopped
1 teaspoon black pepper
2 teaspoons red-pepper flakes
2 tablespoons grated ginger root
1 bunch scallions, sliced
12-ounce package firm tofu, sliced into cubes and patted dry
4 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup each sliced green, red, and yellow bell pepper
1 cup roasted cashews
Mix together the tamari, syrup, garlic, black and red peppers, ginger root, and scallions. Add the tofu and leave to marinate for 24 hours.
Heat the oil in a skillet, add the salt and tofu, and fry until the tofu is crisp; drain on paper towels. Wipe the skillet, add the marinade and saute the bell peppers in the mixture for 4 minutes. Add the cashews and tofu. Cook an additional 4 minutes.
2 cups basmati rice
2 cups water
2 cups coconut milk
3 tablespoons vegetable margarine
1/2 teaspoon each cumin, turmeric, cinnamon, cayenne pepper and coriander
1/2 leek, thinly sliced
2 garlic cloves, minced
4 teaspoons fresh mint
4 teaspoons grated coconut
Cover the rice with water; soak for 1 hour then rinse. Place the rice in a pan with the 2 cups of water and the coconut milk; bring to a boil. Reduce heat and simmer 20 minutes. Melt the margarine in a skillet and add the spices, leek, and garlic; saute. Add the leek mixture to the cooked rice, mixing well. Fold in the mint and coconut.
This excerpt has been reprinted with permission from The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year by Janet Hudson and published by Hampton Roads Publishing, 2012. Buy this book from our store: The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year.
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