Book Report: The Easy Vegan Cookbook + Bonus Recipe


I recently found this fun cookbook – The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless by Kathy Hester. Food blogger at, Kathy is famous for recipes made in a slow cooker. But since I don’t have a slow cooker, I found this book to be more up my alley.

This book is a winner just on simplicity. That doesn’t mean simple – it means it is appealing and accessible. The photos are not overly staged, they are all on white backgrounds focusing on the dish itself, and the recipes are easy to follow and prepare.

Another thing I love Kathy for is spending time talking about how amazing the freezer is – she says use your freezer for the power of good, like an extension of the pantry! We are on the same page with that. She even offers a pantry freezer list which includes chopped vegetables, precooked beans and bread and pizza dough. It is like she had an x-ray into my freezer.

From make ahead staples like gravy and granola, to soups, stews, pasta, main dishes, sides sandwiches and desserts, this book lives up to its title! So, if you are looking for a low key, fun, and creative easy cookbook, check this one out!

And if that doesn’t get you to buy one, check out the recipe for Surprise Walnut Brownies.

Surprise Walnut Brownies6 LR.jpg

I have added these brownies to my regular baking rotation because we really like the texture. Here is a picture of mine!


Surprise Walnut Brownies (Soy & Oil Free)
Makes 12 Brownies

2 tablespoons (14 g) ground flaxseed mixed with 4 tablespoons (56 ml) warm water
2 medium avocados
1 cup (145 g) coconut sugar or brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cups (150 g) whole-wheat pastry flour (or use gluten-free baking mix)
1/2 cup (43 g) baking cocoa
1/2 teaspoon baking powder
1 cup (117 g) walnuts (or nut of your choice)

Preheat oven to 350°F (177°C). Prepare an 8″ x 8″ (20 x 20 cm) square baking pan by covering with parchment paper. It’s okay if it bunches up in the corners. If it comes up a bit over the top of the pan, it’ll help you remove the brownies.

Add the flaxseed mixture, avocado, sugar, vanilla and salt to your food processor and process until silky smooth.

Combine the flour, cocoa and baking powder in a mixing bowl. Stir in the avocado mixture until you have a thick batter. Add the walnuts, mix, then scrape into the prepared pan.

Spread the batter as evenly as you can in the prepared pan. Bake for 30 to 35 minutes. You want to slightly underbake these to keep the fudgelike texture, so pull them out before a fork comes out of the middle completely dry.

Per brownie: Calories 212.6, protein 5.0 g, total fat 11.7 g, carbohydrates 31.9 g, sodium 26.1 mg, fiber 4.7 g

TIP: Allergic to nuts? Swap them for chocolate chips for extra-chocolaty brownies.

Recipe reprinted with permission.

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