Lauren Boehme Creator of Rabbit and Wolves 100 Simple Recipes for Wildly Flavorful Plant-Based Comfort Foods DELICIOUS AFDELICIOUS AF Vegan 9 781645 679349 52399> ISBN 978-1-64567-934-9 $23.99 COOKING/ Vegan US $23.99 / CAN $30.99 DELIC IOUS AF DELIC IOUS AF VEGANVEGAN Lau ren Boehme ALL THE FAMILIAR FLAVORS YOU LOVE ALL THE FAMILIAR FLAVORS YOU LOVE Made Vegan Discover your new favorite feel-good recipes from Lauren Boehme, bestselling author of Southern Vegan . Her latest cozy collection packs in 100 recipes that are as hearty as they are innovative, proving once again that Lauren is a master at marrying flavors for ingenious mashups. Think: Sweet Pepper Cheezesteak Burritos, Jalapeño Popper Loaded Nachos, Chai Latte Crepes, Black Forest Cinnamon Rolls and Funfetti® Cake Ice Cream. With these crowd- pleasing dishes on your table, every meal of the day will be something incredible to look forward to. Devour a big, delicious bowl of Scratch-Made Biscuit and Broccoli Cheddar Cobbler, or prepare the feast of your dreams with a Cider-Braised Pot Roast that will warm up even the chilliest evening. Put your feet up while one-pot Spicy Lasagna Soup simmers on the stove, be the star of your next potluck with Fried Green Chile Mac and Cheeze Dippers or settle in for a cozy night with decadent Carrot Cake Sticky Toffee Pudding. Never before have the options for plant-based eating been more expansive, more delicious or more comforting! Lauren Boehme is a classically trained pastry chef, the beloved author of Southern Vegan and the creator of the Rabbit & Wolves blog, where she shares her delicious vegan recipes. She lives in Las Vegas, Nevada. “ Lauren amazes and inspires with the most comforting plant-based dishes everyone will love! Whether you are looking for an easy go-to weeknight meal or fancier fare to wow a crowd, you will find the perfect dish here.” —Sam Turnbull, bestselling author of Fuss-Free Vegan and creator of @itdoesnttastelikechicken “ Lauren has an uncanny ability to create delicious vegan food. With her creative spin on the flavors we all know and love, I can honestly say that I want to make and eat every single thing in this book!” —Timothy Pakron, author of Mississippi Vegan “ This is where ultimate comfort and ultimate creativity collide! Vegans looking to up their cooking game, or those trying plant-based eating for the first time, will be blown away at the inventiveness of these recipes.” — Dustin Harder, chef, travel culinary series host and author of Epic VeganIndulgent Mornings 9 Chai Latte Crepes Have you ever wanted to eat a chai latte? This recipe is for you. Not only will you be diving into a delicious chai-spiced crepe, but you’ll also enjoy a fluffy and decadent chai-spiced whipped cream. Double chai? Um, yes please. To achieve the fluffiness without the standard egg, you’ll use sparkling water. Throw some fresh berries in and you’ve got yourself a delicious and particularly lavish breakfast. Feel free to take photos to share on Instagram to show everyone how elegant you are. Serves 6 Chai-Spiced Whipped Cream 1 cup (240 ml) vegan whipping cream (I prefer Silk®) ⅓ cup (40 g) vegan confectioners’ sugar ¼ tsp ground cinnamon ¼ tsp cardamom Pinch of nutmeg Pinch of cloves Pinch of ground ginger Pinch of allspice Pinch of salt ½ tsp vanilla extract Chai-Spiced Crepes 1½ cups (185 g) all-purpose flour 1 tbsp (8 g) cornstarch 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp cardamom ½ tsp allspice ¼ tsp nutmeg ¼ tsp cloves 1 tbsp (13 g) organic cane sugar ½ tsp salt Pinch of black pepper 2 tbsp (28 g) vegan butter, melted, plus extra for the pan (I prefer Earth Balance®) 1 cup (240 ml) oat milk or other nondairy milk 1 cup (240 ml) sparkling water (or regular) Fresh berries, for the inside of the crepes (optional) Make the chai-spiced whipped cream. In a large mixing bowl or the bowl of a stand mixer, whip the whipping cream until it starts to thicken. Add the confectioners’ sugar, cinnamon, cardamom, nutmeg, cloves, ginger, allspice and salt. Continue whipping until the cream starts to get really thick. Add the vanilla, and continue to whip until the cream forms stiff peaks. Put the whipped cream in the refrigerator while you make the crepes. Make the crepes. In a large mixing bowl, sift together the flour, cornstarch, cinnamon, ginger, cardamom, allspice, nutmeg and cloves. Stir in the sugar, salt and pepper. Add 2 tablespoons (28 g) of the butter, the milk and water to the mixing bowl, and whisk until you have a completely smooth batter. In a large nonstick skillet over medium-high heat, heat about 1 tablespoon (14 g) of the butter. Once the butter is melted, add about ⅓ cup (120 ml) of the crepe batter to the skillet. Immediately swirl it around the pan to make one very thin circle. Cook the crepe for 2 to 3 minutes on the first side; it will start to cook through the other side and will begin to look firm. Slide a thin metal spatula under the crepe, and carefully flip the crepe. Cook for another 2 to 3 minutes, or until the crepe is cooked through. Take the crepe out of the pan, and put it on a plate. Repeat with the remaining crepe batter. Once the crepes are ready, fill a crepe with a little bit of the chai-spiced whipped cream and some berries, if desired. Roll the crepe up, and top with a bit more whipped cream. Serve immediately.Indulgent Mornings 9 Chai Latte Crepes Have you ever wanted to eat a chai latte? This recipe is for you. Not only will you be diving into a delicious chai-spiced crepe, but you’ll also enjoy a fluffy and decadent chai-spiced whipped cream. Double chai? Um, yes please. To achieve the fluffiness without the standard egg, you’ll use sparkling water. Throw some fresh berries in and you’ve got yourself a delicious and particularly lavish breakfast. Feel free to take photos to share on Instagram to show everyone how elegant you are. Serves 6 Chai-Spiced Whipped Cream 1 cup (240 ml) vegan whipping cream (I prefer Silk®) ⅓ cup (40 g) vegan confectioners’ sugar ¼ tsp ground cinnamon ¼ tsp cardamom Pinch of nutmeg Pinch of cloves Pinch of ground ginger Pinch of allspice Pinch of salt ½ tsp vanilla extract Chai-Spiced Crepes 1½ cups (185 g) all-purpose flour 1 tbsp (8 g) cornstarch 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp cardamom ½ tsp allspice ¼ tsp nutmeg ¼ tsp cloves 1 tbsp (13 g) organic cane sugar ½ tsp salt Pinch of black pepper 2 tbsp (28 g) vegan butter, melted, plus extra for the pan (I prefer Earth Balance®) 1 cup (240 ml) oat milk or other nondairy milk 1 cup (240 ml) sparkling water (or regular) Fresh berries, for the inside of the crepes (optional) Make the chai-spiced whipped cream. In a large mixing bowl or the bowl of a stand mixer, whip the whipping cream until it starts to thicken. Add the confectioners’ sugar, cinnamon, cardamom, nutmeg, cloves, ginger, allspice and salt. Continue whipping until the cream starts to get really thick. Add the vanilla, and continue to whip until the cream forms stiff peaks. Put the whipped cream in the refrigerator while you make the crepes. Make the crepes. In a large mixing bowl, sift together the flour, cornstarch, cinnamon, ginger, cardamom, allspice, nutmeg and cloves. Stir in the sugar, salt and pepper. Add 2 tablespoons (28 g) of the butter, the milk and water to the mixing bowl, and whisk until you have a completely smooth batter. In a large nonstick skillet over medium-high heat, heat about 1 tablespoon (14 g) of the butter. Once the butter is melted, add about ⅓ cup (120 ml) of the crepe batter to the skillet. Immediately swirl it around the pan to make one very thin circle. Cook the crepe for 2 to 3 minutes on the first side; it will start to cook through the other side and will begin to look firm. Slide a thin metal spatula under the crepe, and carefully flip the crepe. Cook for another 2 to 3 minutes, or until the crepe is cooked through. Take the crepe out of the pan, and put it on a plate. Repeat with the remaining crepe batter. Once the crepes are ready, fill a crepe with a little bit of the chai-spiced whipped cream and some berries, if desired. Roll the crepe up, and top with a bit more whipped cream. Serve immediately.Feast-Worthy Fare 101 Cider-Braised Pot Roast This vegan pot roast is very easy, so don’t be intimidated by the seitan-making process. The seitan is coated in mustard and maple syrup, and seared first. Then, it is braised nice and slow in apple cider and broth. It is the fall feast we have all been casting a spell for. Serves 8 Seitan 4 tbsp (60 ml) extra-virgin olive oil, divided 8 oz (226 g) mushrooms, diced 6 cloves garlic, finely chopped 1½ cups (360 ml) vegetable broth 1 tbsp (15 ml) apple cider vinegar 2 tbsp (30 ml) maple syrup, divided 2 tbsp (30 ml) Dijon mustard, divided 2 tbsp (30 g) tahini 1 tsp liquid smoke 2½ cups (300 g) vital wheat gluten, plus more as needed 1½ tsp (4 g) onion powder 1½ tsp (9 g) salt 1 tsp dried sage ¼ tsp black pepper Braising Liquid 1½ cups (360 ml) apple cider or apple juice 1½ cups (360 ml) vegetable broth 1 sweet onion, cut into chunks 2 apples, quartered (such as Honeycrisp) 8 oz (226 g) carrots, roughly chopped 2 stalks celery, cut into chunks 2 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of salt and pepper Preheat the oven to 375°F (190°C). Make the seitan. In a large nonstick skillet over medium-high heat, heat 1 tablespoon (15 ml) of the olive oil. Add the mushrooms and garlic. Sauté, reducing the heat as needed, until the mushrooms have released their liquid and the liquid has evaporated, 6 to 8 minutes. Scoop the mushrooms and garlic into a food processor, and pulse until the mushrooms look almost like a paste. Scoop the mushroom mixture into a large mixing bowl. Add 2 tablespoons (30 ml) of the olive oil, the vegetable broth, apple cider vinegar, 1 table- spoon (15 ml) of the maple syrup, 1 tablespoon (15 ml) of the Dijon, the tahini and liquid smoke. Whisk to combine everything. In a separate large mixing bowl, whisk together the vital wheat gluten, onion powder, salt, sage and pepper. Pour the wet ingredients into the dry ingredients, and begin to stir together. Once the mixture starts to come together, knead it with your hands. Knead for 2 to 3 minutes, or until the mixture forms a smooth ball that is no longer sticky. If the ball is still sticky, add about 1 tablespoon (8 g) more of vital wheat gluten at a time until it is no longer sticky and it will stay together in a nice ball. Form the seitan into a roast shape, like a small log. In a small mixing bowl, whisk together the remaining 1 tablespoon (15 ml) of maple syrup and 1 tablespoon (15 ml) of Dijon. Brush the whole outside of the seitan roast with the mixture. In the nonstick skillet you used for the mushrooms, heat the remaining 1 tablespoon (15 ml) of olive oil over medium-high heat. Put the seitan roast into the skillet, and sear each side until it gets golden brown, 2 to 3 minutes per side. Turn off the heat. Make the braising liquid. In a large pot with a lid, whisk together the apple cider and broth. Add the onion, apples, carrots, celery, thyme, rosemary and a pinch of salt and pepper. Put the seitan roast into the braising liquid. Cover and bake for 1 hour, then flip the roast and bake for another 30 to 45 minutes, or until the seitan roast is nice and firm. Let the roast cool for a few minutes, then slice and serve with some of the braising liquid as a jus, if desired. Feast-Worthy Fare 101 Cider-Braised Pot Roast This vegan pot roast is very easy, so don’t be intimidated by the seitan-making process. The seitan is coated in mustard and maple syrup, and seared first. Then, it is braised nice and slow in apple cider and broth. It is the fall feast we have all been casting a spell for. Serves 8 Seitan 4 tbsp (60 ml) extra-virgin olive oil, divided 8 oz (226 g) mushrooms, diced 6 cloves garlic, finely chopped 1½ cups (360 ml) vegetable broth 1 tbsp (15 ml) apple cider vinegar 2 tbsp (30 ml) maple syrup, divided 2 tbsp (30 ml) Dijon mustard, divided 2 tbsp (30 g) tahini 1 tsp liquid smoke 2½ cups (300 g) vital wheat gluten, plus more as needed 1½ tsp (4 g) onion powder 1½ tsp (9 g) salt 1 tsp dried sage ¼ tsp black pepper Braising Liquid 1½ cups (360 ml) apple cider or apple juice 1½ cups (360 ml) vegetable broth 1 sweet onion, cut into chunks 2 apples, quartered (such as Honeycrisp) 8 oz (226 g) carrots, roughly chopped 2 stalks celery, cut into chunks 2 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of salt and pepper Preheat the oven to 375°F (190°C). Make the seitan. In a large nonstick skillet over medium-high heat, heat 1 tablespoon (15 ml) of the olive oil. Add the mushrooms and garlic. Sauté, reducing the heat as needed, until the mushrooms have released their liquid and the liquid has evaporated, 6 to 8 minutes. Scoop the mushrooms and garlic into a food processor, and pulse until the mushrooms look almost like a paste. Scoop the mushroom mixture into a large mixing bowl. Add 2 tablespoons (30 ml) of the olive oil, the vegetable broth, apple cider vinegar, 1 table- spoon (15 ml) of the maple syrup, 1 tablespoon (15 ml) of the Dijon, the tahini and liquid smoke. Whisk to combine everything. In a separate large mixing bowl, whisk together the vital wheat gluten, onion powder, salt, sage and pepper. Pour the wet ingredients into the dry ingredients, and begin to stir together. Once the mixture starts to come together, knead it with your hands. Knead for 2 to 3 minutes, or until the mixture forms a smooth ball that is no longer sticky. If the ball is still sticky, add about 1 tablespoon (8 g) more of vital wheat gluten at a time until it is no longer sticky and it will stay together in a nice ball. Form the seitan into a roast shape, like a small log. In a small mixing bowl, whisk together the remaining 1 tablespoon (15 ml) of maple syrup and 1 tablespoon (15 ml) of Dijon. Brush the whole outside of the seitan roast with the mixture. In the nonstick skillet you used for the mushrooms, heat the remaining 1 tablespoon (15 ml) of olive oil over medium-high heat. Put the seitan roast into the skillet, and sear each side until it gets golden brown, 2 to 3 minutes per side. Turn off the heat. Make the braising liquid. In a large pot with a lid, whisk together the apple cider and broth. Add the onion, apples, carrots, celery, thyme, rosemary and a pinch of salt and pepper. Put the seitan roast into the braising liquid. Cover and bake for 1 hour, then flip the roast and bake for another 30 to 45 minutes, or until the seitan roast is nice and firm. Let the roast cool for a few minutes, then slice and serve with some of the braising liquid as a jus, if desired. 160 Delicious AF Vegan Flourless Chocolate-Hazelnut Cake Oh, man, I love a flourless chocolate cake, and I really wanted to tackle this one and make a vegan version for all us chocolate lovers and for all my gluten-free friends out there. This recipe was a doozy. Since flourless chocolate cake is normally mostly eggs, I had a hard time getting it the way I wanted it. All that work paid off, though, and I’m pretty sure you’ll love this Nutella®-inspired cake just as much as I do. It is definitely not made in the traditional way, but is anything I do ever traditional? Serves 8 2 cups (150 g) ground hazelnuts, divided ¾ cup (153 g) organic cane sugar ¼ cup (32 g) cornstarch ¾ cup (180 ml) coconut milk ¾ cup (180 ml) almond or oat milk 12 oz (340 g) vegan dark chocolate, chopped Pinch of salt 2 tsp (10 ml) vanilla extract Vegan whipped topping, for serving Line an 8-inch (20-cm) cake pan with parchment paper, and then spray the pan with nonstick spray. Sprinkle ½ cup (38 g) of the ground hazelnuts into the bottom of the cake pan, and spread them out evenly. In a medium saucepan, whisk together the cane sugar and cornstarch until fully combined and there are no lumps of cornstarch left. Pour in the coconut and almond milks. Whisk to combine, again making sure there are no lumps. Heat the saucepan over medium heat, whisking the milk mixture constantly, and bring to a simmer. Reduce the heat to low, and let the mixture thicken, 2 to 3 minutes. Add in the dark chocolate and a pinch of salt. Whisk until the chocolate has completely melted. The mixture should be nice and thick. Turn off the heat and add the vanilla and 1 cup (75 g) of the ground hazelnuts. Fold together with a rubber spatula. Pour the chocolate-hazelnut mixture into the cake pan, and smooth out evenly. Top that with the remaining ½ cup (38 g) of ground hazelnuts, and press them down onto the cake. Chill for 4 to 6 hours, or until the cake is completely firm. When ready to serve, slice and top with vegan whipped topping, if desired. 160 Delicious AF Vegan Flourless Chocolate-Hazelnut Cake Oh, man, I love a flourless chocolate cake, and I really wanted to tackle this one and make a vegan version for all us chocolate lovers and for all my gluten-free friends out there. This recipe was a doozy. Since flourless chocolate cake is normally mostly eggs, I had a hard time getting it the way I wanted it. All that work paid off, though, and I’m pretty sure you’ll love this Nutella®-inspired cake just as much as I do. It is definitely not made in the traditional way, but is anything I do ever traditional? Serves 8 2 cups (150 g) ground hazelnuts, divided ¾ cup (153 g) organic cane sugar ¼ cup (32 g) cornstarch ¾ cup (180 ml) coconut milk ¾ cup (180 ml) almond or oat milk 12 oz (340 g) vegan dark chocolate, chopped Pinch of salt 2 tsp (10 ml) vanilla extract Vegan whipped topping, for serving Line an 8-inch (20-cm) cake pan with parchment paper, and then spray the pan with nonstick spray. Sprinkle ½ cup (38 g) of the ground hazelnuts into the bottom of the cake pan, and spread them out evenly. In a medium saucepan, whisk together the cane sugar and cornstarch until fully combined and there are no lumps of cornstarch left. Pour in the coconut and almond milks. Whisk to combine, again making sure there are no lumps. Heat the saucepan over medium heat, whisking the milk mixture constantly, and bring to a simmer. Reduce the heat to low, and let the mixture thicken, 2 to 3 minutes. Add in the dark chocolate and a pinch of salt. Whisk until the chocolate has completely melted. The mixture should be nice and thick. Turn off the heat and add the vanilla and 1 cup (75 g) of the ground hazelnuts. Fold together with a rubber spatula. Pour the chocolate-hazelnut mixture into the cake pan, and smooth out evenly. Top that with the remaining ½ cup (38 g) of ground hazelnuts, and press them down onto the cake. Chill for 4 to 6 hours, or until the cake is completely firm. When ready to serve, slice and top with vegan whipped topping, if desired. Next >