VRGUK YUCN UBBUCN HK BOR GHonHFBCODURBHOFcZTVYhSiTcYZAhen O first went vegan, nearly seven years ago, O worked full-time as a design engineer in a boring office with a boring lunch room. O wasn’t really into cooking at the time, and O was buying freezer meals for lunch and snacking on chips and cookies. 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Bhe FRcLGRE WFR GHFCWTIR, cWn TR GFRGGRd WNRWd, HF AHB cWn kRRG CNRm Hn NWnd wNLIR AHB’FR CFWvRILnP CH mWkR AHBF ILfR RWELRF. lC LE fBn PRCCLnP TWck CH mA cHHkLnP FHHCE Wnd cHnCLnBLnP CH mWkR RWCLnP vRPWn mHFR fBn—Wnd LncFRdLTIA dRILcLHBE—fHF RvRFAHnR.VRGUK YUCN UBBUCN HK BOR GHonHFBCODURBHOFcZTVYhSiTcYZAhen O first went vegan, nearly seven years ago, O worked full-time as a design engineer in a boring office with a boring lunch room. O wasn’t really into cooking at the time, and O was buying freezer meals for lunch and snacking on chips and cookies. Tut, freezer food was pretty pricey for what O was getting out of it, and that ultimately started me on my path to home-cooking.rHF CNR fiFEC mHnCN HF EH, l wWE IHHkLnP BG FRcLGRE Wnd GWck-LnP CNRm fHF TFRWkfWEC Wnd IBncN, Hn-CNR-PH. bNRn, IHHkLnP BG FRcLGRE IRd mR CH FRERWFcNLnP WTHBC qBWILCA LnPFRdLRnCE Wnd wNRFR mA fHHd wWE WcCBWIIA cHmLnP fFHm. uIREE CNR LnCRFnRC fHF TRLnP CNR FWTTLC NHIR CNWC LC LE TRcWBER LC wWE nHC IHnP TRfHFR l dRcLdRd CH PH vRPRCWFLWn. ynd, W cHBGIR mHnCNE IWCRF, l wRnC vRPWn. l jBEC cHBId nHC dRnA CNR fWcCE WTHBC CNR RffRcCE Hf WnLmWI WPFLcBICBFR Hn cILmWCR cNWnPR, CNR RffRcCE Hf WnLmWI GFHdBcCE Hn NRWICN, Wnd CNR CFRWCmRnC Hf wHFkRFE Wnd WnLmWIE Ln fWcCHFA fWFmE. yfCRF CNWC, l wWE Ln W GLncN. uWck CNRn, vRPWn fFRRzRF mRWIE wRFR nHC W CNLnP, EH ILvLnP Hn fFHzRn fHHd wWE dRfinLCRIA HBC. SH, l WCR mHECIA FWw fHHd WC wHFk TRcWBER LC wWE EBGRF RWEA CH cNHG BG fFBLCE Wnd nBCE fHF TFRWkfWEC Wnd CH mWkR mWEELvR EWIWdE fHF IBncN. rHF dLnnRF, l wHBId TR RxNWBECRd fFHm CNR NHBF-IHnP dFLvR NHmR, Wnd l wHBId mWkR qBLck ECLF-fFLRE Wnd EWBCéE. MA EwLCcN CH RWCLnP W IHC mHFR cHIHFfBI fFBLCE Wnd vRPPLRE LnEGLFRd mR CH cFRWCR Wnd RxGRFLmRnC mHFR. SH, NRFR wR WFR W fRw ARWFE IWCRF, wLCN mA TIHP NECI6 KIG; i00IG;, mA fiFEC cHHkTHHk, NECI6 h5-9 i00IG;ñ, Wnd nHw CNLE. MA mLEELHn wLCN CNLE THHk LE CH PLvR AHB W wLdR vWFLRCA Hf mRWIE CNWC WFR fBn, CWECA, Wnd cHmR CHPRCNRF qBLckIA. On CNR flLG ELdR, l NWvR EHmR cNWGCRFE CNWC wLII NRIG AHB ILCRFWIIA RWC 56w0BEwC5! Bhe FRcLGRE WFR GHFCWTIR, cWn TR GFRGGRd WNRWd, HF AHB cWn kRRG CNRm Hn NWnd wNLIR AHB’FR CFWvRILnP CH mWkR AHBF ILfR RWELRF. lC LE fBn PRCCLnP TWck CH mA cHHkLnP FHHCE Wnd cHnCLnBLnP CH mWkR RWCLnP vRPWn mHFR fBn—Wnd LncFRdLTIA dRILcLHBE—fHF RvRFAHnR.QigmZ Omkc mSSmkc YZ Sfi gY2829QigmZ Omkc mSSmkc YZ Sfi gYSomtesmti whtr I wakt bp afetn roe trobgh ilttp, eht ehobghe of maksrg tvtr a imooehst car ittm lskt eoo mbch wonk. Yti, I am ehae lazy. Thae’i why I lovt uaksrg ehtit dtls-csobi untakfaie cooksti whtr I’m bp fon se ard iavsrg ehtm eo tae ehnobghobe eht wttk! Dreheat the oven to 350ºN (180ºRW or gas mark 4)W and line two large baking sheets with parchment paperUKn a large mixing bowlW whisk together the oatsW allVpurpose flourW baking powderW baking sodaW and saltU Kn a medium mixing bowlW whisk together the orange juiceW coconut sugarW zucchiniW coconut oilW flaxseedW vanillaW orange zestW and molasses until combinedURreate a well in the dry ingredientsW then pour the wet ingredients into itU Nold the dough together until there are no dry spots in the mixtureU Tdd the blueberries and pecans to the doughW and fold together until incorporated evenlyUDlace ¼VcupVsized (roughly 90 g) scoopsW 2 inches (5 cm) apart on the baking sheetsU Dress down gently to flatten the cookies slightlyU Sake for 20 to 24 minutesW switching the baking sheet positions halfway throughU ,hen the cookies are done baking they will be soft —leave the sheets on cooling racks for 15 to 20 minutes before serving themUYield: 12 Cookies1½ cups (120 g) rolled oats1 cup (130 g) unbleached all-purpose flour, or gluten-free flour with ½ teaspoon xanthan gum½ teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt½ cup (115 ml) orange juice½ cup (72 g) coconut sugar½ cup (60 g) shredded zucchini¼ cup (60 ml) melted coconut oil1 tablespoon (5 g) ground flaxseed2 teaspoons (10 ml) vanilla extract2 teaspoons (4 g) orange zest1 teaspoon molasses½ cup (75 g) blueberries½ cup (100 g) chopped pecansBLUEBERRY ZUCCHINI BREAKFAST COOKIES• Gortable • Kake ahead• PlutenZfree option • Eoy free • sugar freeQigmZ Omkc mSSmkc YZ Sfi gY2829QigmZ Omkc mSSmkc YZ Sfi gYSomtesmti whtr I wakt bp afetn roe trobgh ilttp, eht ehobghe of maksrg tvtr a imooehst car ittm lskt eoo mbch wonk. Yti, I am ehae lazy. Thae’i why I lovt uaksrg ehtit dtls-csobi untakfaie cooksti whtr I’m bp fon se ard iavsrg ehtm eo tae ehnobghobe eht wttk! Dreheat the oven to 350ºN (180ºRW or gas mark 4)W and line two large baking sheets with parchment paperUKn a large mixing bowlW whisk together the oatsW allVpurpose flourW baking powderW baking sodaW and saltU Kn a medium mixing bowlW whisk together the orange juiceW coconut sugarW zucchiniW coconut oilW flaxseedW vanillaW orange zestW and molasses until combinedURreate a well in the dry ingredientsW then pour the wet ingredients into itU Nold the dough together until there are no dry spots in the mixtureU Tdd the blueberries and pecans to the doughW and fold together until incorporated evenlyUDlace ¼VcupVsized (roughly 90 g) scoopsW 2 inches (5 cm) apart on the baking sheetsU Dress down gently to flatten the cookies slightlyU Sake for 20 to 24 minutesW switching the baking sheet positions halfway throughU ,hen the cookies are done baking they will be soft —leave the sheets on cooling racks for 15 to 20 minutes before serving themUYield: 12 Cookies1½ cups (120 g) rolled oats1 cup (130 g) unbleached all-purpose flour, or gluten-free flour with ½ teaspoon xanthan gum½ teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt½ cup (115 ml) orange juice½ cup (72 g) coconut sugar½ cup (60 g) shredded zucchini¼ cup (60 ml) melted coconut oil1 tablespoon (5 g) ground flaxseed2 teaspoons (10 ml) vanilla extract2 teaspoons (4 g) orange zest1 teaspoon molasses½ cup (75 g) blueberries½ cup (100 g) chopped pecansBLUEBERRY ZUCCHINI BREAKFAST COOKIES• Gortable • Kake ahead• PlutenZfree option • Eoy free • sugar freeVEGAN YACK ATTACK ON THE GO9697VEGAN YACK ATTACK ON THE GOSHEET PAN SQUASH TACOS • 30 minutes or less• Gluten free • soy free • nut free • sugar free Some of my favorite meals to make are sheet pan meals! Chop, toss, roast, and voila, you have a complete meal with very little active time and even less dishes. These tacos have a wonderful variety of textures and flavors, plus they are perfect for a weeknight dinner.Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on baking sheet, leaving some space for the tomatillos.Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with butternut–black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.Yield: 4 servingsNote: Be sure that the squash is diced--not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast!2 cups (270 g) diced and peeled butternut squash2 cups (160 g) chopped baby bella mushrooms1 can (15 ounces, or 425 g) black beans, drained and rinsed1 cup (160 g) chopped yellow onion1 tablespoon (15 ml) sunflower oil1 teaspoon chili powder½ teaspoon ground cumin½ teaspoon salt, or more to taste¼ teaspoon dried oregano¼ teaspoon paprikaPinch of cayenne pepper2 cups (295 g) chopped tomatillos, with husks removed8 corn tortillas1 cup (55 g) shredded cabbage1 jalapeño, thinly sliced8 small lime wedgesVEGAN YACK ATTACK ON THE GO9697VEGAN YACK ATTACK ON THE GOSHEET PAN SQUASH TACOS • 30 minutes or less• Gluten free • soy free • nut free • sugar free Some of my favorite meals to make are sheet pan meals! Chop, toss, roast, and voila, you have a complete meal with very little active time and even less dishes. These tacos have a wonderful variety of textures and flavors, plus they are perfect for a weeknight dinner.Preheat the oven to 400°F (200°C, or gas mark 6), and line a baking sheet with parchment paper or a silicone mat.Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and toss again. Spread the mixture out on baking sheet, leaving some space for the tomatillos.Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes, or until the squash is fork tender. Sprinkle with more salt to taste, if desired.Warm the tortillas in either the microwave or on a hot pan until soft and pliable. Fill each one with butternut–black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices. Serve warm, accompanied by lime wedges.Yield: 4 servingsNote: Be sure that the squash is diced--not chopped. It is essential to making this recipe quick. The larger the dice on the squash, the longer it will take to roast!2 cups (270 g) diced and peeled butternut squash2 cups (160 g) chopped baby bella mushrooms1 can (15 ounces, or 425 g) black beans, drained and rinsed1 cup (160 g) chopped yellow onion1 tablespoon (15 ml) sunflower oil1 teaspoon chili powder½ teaspoon ground cumin½ teaspoon salt, or more to taste¼ teaspoon dried oregano¼ teaspoon paprikaPinch of cayenne pepper2 cups (295 g) chopped tomatillos, with husks removed8 corn tortillas1 cup (55 g) shredded cabbage1 jalapeño, thinly sliced8 small lime wedgesVEGAN YACK ATTACK ON THE GO120121MEALS IN 30 MINUTES OR LESSWarm the oil in a large pot over medium-high heat. Once hot, add the jackfruit and yellow onions, sautéing them for 3 minutes, browning the edges. Adjust the heat to medium, and add the bell peppers, jalapeño, and tomato paste to the pot. Sauté the mixture for 5 minutes, or until the peppers have softened and the onions are translucent. While doing so, break the jackfruit up into smaller pieces.Next, add the black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chili powder, chipotle powder, smoked paprika, and coriander to the pot. Bring the mix-ture to a boil. Adjust the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.After the chili has simmered, season with salt to taste. Divide the chili between 4 bowls, topping each with 1 tablespoon (3 g) of scallions and 1 tablespoon (7 g) of optional vegan cheese. Serve hot.Yield: 4 servingsSPICY JACKFRUIT CHILI• 30 minutes or less • make ahead • one pan• gluten free • soy free • nut free • sugar freeTip: Green or young jackfruit in brine can be found at most Asian markets, plus some natural food stores. Make sure to remove the seeds hidden in its flesh, or they can become hard and unpleasant during the cooking process.1 tablespoon (15 ml) sunflower oil2 cans (40 ounces, or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed1 cup (140 g) diced yellow onion1 red bell pepper, seeded and diced1 tablespoon (15 g) minced jalapeño2 tablespoons (35 g) tomato paste1 can (15 ounces, or 425 g) black beans, drained and rinsed1½ cups (375 ml) vegetable broth1 cup (170 g) chopped tomatoes2 teaspoons (10 ml) apple cider vinegar1½ teaspoons chili powder¼ teaspoon chipotle powder½ teaspoon smoked paprika1 teaspoon coriander1 teaspoon salt, or to taste¼ cup (12 g) diced scallions¼ cup (30 g) vegan cheese crumbles or shreds (optional)While I agree that to get the absolute best chili, you’ll need a couple hours to let it stew and enhance all of the flavors. But, I tricked a few people with this chili, once I told them it only took me 30 minutes! So, make a batch of this chili when you’re short on comfort and time—without missing out any of that bold flavor.VEGAN YACK ATTACK ON THE GO120121MEALS IN 30 MINUTES OR LESSWarm the oil in a large pot over medium-high heat. Once hot, add the jackfruit and yellow onions, sautéing them for 3 minutes, browning the edges. Adjust the heat to medium, and add the bell peppers, jalapeño, and tomato paste to the pot. Sauté the mixture for 5 minutes, or until the peppers have softened and the onions are translucent. While doing so, break the jackfruit up into smaller pieces.Next, add the black beans, vegetable broth, chopped tomatoes, apple cider vinegar, chili powder, chipotle powder, smoked paprika, and coriander to the pot. Bring the mix-ture to a boil. Adjust the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally.After the chili has simmered, season with salt to taste. Divide the chili between 4 bowls, topping each with 1 tablespoon (3 g) of scallions and 1 tablespoon (7 g) of optional vegan cheese. Serve hot.Yield: 4 servingsSPICY JACKFRUIT CHILI• 30 minutes or less • make ahead • one pan• gluten free • soy free • nut free • sugar freeTip: Green or young jackfruit in brine can be found at most Asian markets, plus some natural food stores. Make sure to remove the seeds hidden in its flesh, or they can become hard and unpleasant during the cooking process.1 tablespoon (15 ml) sunflower oil2 cans (40 ounces, or 1135 g) green jackfruit in brine, drained and rinsed with seeds removed1 cup (140 g) diced yellow onion1 red bell pepper, seeded and diced1 tablespoon (15 g) minced jalapeño2 tablespoons (35 g) tomato paste1 can (15 ounces, or 425 g) black beans, drained and rinsed1½ cups (375 ml) vegetable broth1 cup (170 g) chopped tomatoes2 teaspoons (10 ml) apple cider vinegar1½ teaspoons chili powder¼ teaspoon chipotle powder½ teaspoon smoked paprika1 teaspoon coriander1 teaspoon salt, or to taste¼ cup (12 g) diced scallions¼ cup (30 g) vegan cheese crumbles or shreds (optional)While I agree that to get the absolute best chili, you’ll need a couple hours to let it stew and enhance all of the flavors. But, I tricked a few people with this chili, once I told them it only took me 30 minutes! So, make a batch of this chili when you’re short on comfort and time—without missing out any of that bold flavor.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >