350 Best Vegan Recipes Cookbook {Rafflecopter Giveaway}

I was Blessed to receive a copy of 350 Best Vegan Recipes by Deb Roussou for review.

ISBN-10: 0778802949
ISBN-EAN: 9780778802945
Publisher: Rose, Robert Incorporated

People always say to me “What do vegetarians and vegans eat”?  In addition to fruit, veggies, grains and beans, there is a huge list of foods we eat.  We aren’t starving as evidenced by my behind.  Of course there is a large variety of veggie meat substitutes that are available in the grocery stores that weren’t available years ago, but you know the saying “Teach a man to fish… err I mean “faux fish”!  Learn to cook a few vegan dishes and trust me, you’ll be shocked at how easy it is and how yummy the foods are.  And that’s what I love about 350 Best Vegan Recipes!  Sure the recipes are yummy and easy-to make but there’s also a chapter called “Vegan from Scratch” which gives me info on how to make everything from Soy Cream Cheese to Tofu Bacon (can you say yum?) so I don’t have to depend on store-bought products!

Nutritious food is good food and 350 Best Vegan Recipes celebrates that from page one! Preparing these recipes is fun and the drudgery of cooking is (poof) gone when you use and follow these recipes!  They’re healthy, easy to make, pretty to look at and best of all everyone; vegan to carnivore will love ‘em!  Not familiar with vegan cooking?  No worries, turn to page nine and scan the chapter titled Vegan Pantry.  Deb Roussou tells you all the essentials you’ll need to get started and the list is quite small.

Vegans don’t eat like birds!  We’re just as hungry as the rest of mankind! And as I read through 350 Best Vegan Recipes my stomach started to rumble!  The full page, color photographs are pretty enough to frame which is probably why I started to drool!  Small Plate Starters through Sweets, 350 Best Vegan Recipes includes tempting recipes plus menu suggestion.

FAVORITE RECIPES INCLUDE

• Vegetable Broth
• Hearty Savory Baked Tofu
• Chesapeake bay cakes
• Giant cinnamon rolls
• Greek Tofu Scramble
• New Mexican home-fried potatoes
• Chinese long beans with orange sesame glaze
• Grilled vegetable sandwich with garlic aioli
• Easy blender gazpacho
• Stone fruit salsa
• Holiday nut nog – Made with unsweetened vanilla coconut milk. Yum!
• Watermelon limeade

Hubby and I love Stuffed French Toast.  If you’ve never made it, you have to try it!  It’s yummy!  I’ve made Stuffed French Toast and filled it with everything from fruit to peanut butter.  This recipe calls for fresh strawberries but if you have fresh blueberries use those.  I like to add a touch of nutmeg too!  Yum!

Stuffed Sourdough French Toast

The very picture of a luscious and luxurious Sunday brunch. Serve with Maple Bourbon Tempehacon (page 27 in 350 Best Vegan Recipes) and fresh orange juice Mimosas.  Preheat oven to 200°F (100°C).  You will need a wire rack and a rimmed baking sheet.
Serves 4 to 6
Ingredients

• 1 cup strawberry jam
• 1 cup sliced strawberries
• 1 loaf (1 lb) day-old vegan sourdough cut into 1-inch thick slices
• 1 cup plain soy or almond milk
• 2 tbsp all-purpose flour
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• 1 to 2 Tbsp canola oil

Directions

1. In a small saucepan over medium heat, stir strawberry jam until heated through, 2 to 3 minutes. Remove from heat, stir in sliced strawberries and set aside.
2. On cutting board, lay each bread slice, cut side down. Working with one slice at a time, place hand flat on top to steady while making pocket. Using a small sharp knife, cut a deep horizontal slit into bottom crust side of bread slice without slicing through the other side. Stuff 1 to 2 Tbsp strawberry mixture inside, being careful not to overstuff (reserve any extra for topping). Set aside.
3. In a bowl, gradually whisk soy milk into flour, making sure all flour is dissolved. Stir in cinnamon and vanilla. Pour milk mixture into a shallow dish.
4. Set wire rack on top of baking sheet. Dip each slice very briefly in soy mixture and set on rack to catch drips. Repeat with remaining slices and let air dry for 10 minutes.
5. Place a well-seasoned skillet or griddle over medium-high heat and let pan get hot. Add 1 Tbsp of the oil and tip pan to coat. In batches to avoid crowding pan, place coated slices on hot pan. Cook until edges begin to brown and coating starts to look dry, 4 to 5 minutes. Flip and cook, for another 4 to 5 minutes (see Tips). Transfer cooked French toast to a platter and hold in warm oven. Repeat process with remaining slices, adding more oil to pan and adjusting heat as needed.
6. Serve warm, topped with heavy cream, if using, and garnish with any remaining strawberry mixture, if desired.

Tip – A well-seasoned cast-iron pan or griddle is worth its weight in gold. The cast iron retains and distributes heat evenly and the “seasoned” coating prevents sticking. Variation – Change the fruit filling according to the season. For fall, sauté 1 apple, peeled and thinly sliced, in 1 tbsp vegan margarine until soft, 10 to 12 minutes. Mix apple with ½ cup apple butter and stuff as directed.

Excerpted from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. Photo credit: Colin Erricson/www.robertrose.ca

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The generous folks at Robert Rose, Inc. are going to Bless THREE Leslie Loves Veggies Readers with a copy of 350 Best Vegan Recipes by Deb Roussou {$24.95 Value} Thank you so much!

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No Purchase Necessary. Void where prohibited by law. Many thanks to Robert Rose, Inc. who provided a product or sample for this Review & Giveaway. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” This Giveaway is brought to you by Robert Rose, Inc. and is not sponsored, endorsed or administered by, or associated with Facebook. Good Luck!