Book Report: Homestyle Vegan + Bonus Recipe


Amber St. Peter, the founder of, recently released her first cookbook. It is full of fun, easy everyday recipes that are perfect for new and experienced vegan cooks alike.

There are 80 recipes, every single one of which has a photo, that range from homey and old style favorites to new and creative ideas. There are no recipes with faux meat (phew!) or tofu (bummer because I’m not against tofu!) but there are recipes for pancakes, oatmeal and granola, vegetable pot pie, chili and stuffing, and crowd pleasers like polenta pizzas, spinach artichoke dip, and quinoa meatball subs! No cookbook would be complete without recipes for cookies, brownies and a few pies.

And my favorite section, “stock your pantry,” which is filled with DIY staples like pizza dough, pesto, pasta sauce, nut milk, and applesauce. If you read my blog regularly, you might even be making these already!

That is why this book is appealing – it is simple. Many of the recipes are veganized versions of regular, everyday food. I like that! And I think you would too!

I got permission from the publisher to reprint a recipe that I kind of can’t believe I didn’t think of myself – Cauliflower Steaks With Pesto + Grilled Onions. Check it out below. I made it for dinner last night with arugula pine nut pesto I had stored in the freezer. Make your own favorite pesto or check out one of my pesto recipes.

Cauliflower Steaks with Pesto + Caramelized Onions copy.jpg

These cauliflower steaks are super easy to make and look fancy to serve at a dinner party. The cauliflower steaks would be great on their own, but the salty pesto and savory grilled onions kick it up a notch for sure. They take an ordinary vegetable and turn it into a mouthwatering main dish. They’ll go quick, so double the recipe for larger groups!

Serves 2

1 large head cauliflower, sliced into 1″ to 1 ½ ” (2.5- to 3.8-cm) thick slices
1 tbsp (15 ml) olive oil
1/8 tsp salt
1/8 tsp pepper

1 tbsp (15 ml) olive oil
2 medium sweet onions, thinly sliced
1 to 6 tbsp (15 to 90 ml) water, as needed

1/2 cup (260 g) Hemp Seed Basil Pesto (page 170), or store-bought (or your own)
Micro greens or parsley, for garnish
Lemon slices, for garnish

To make the cauliflower steaks, preheat the oven to 400ºF (205ºC). Place the slices of cauliflower, the “steaks,” on a parchment-lined baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper.

Bake the cauliflower steaks for 40 to 50 minutes, flipping halfway through. They are done when they are fork-tender but crispy on the outside.

While the cauliflower cooks, prepare the grilled onions. Heat the olive oil in a cast-iron skillet over medium-low heat. Sauté the onions for about 20 minutes, stirring occasionally and adding water as needed to prevent sticking. They should be a deep golden color when finished.

Plate the dish by topping the cauliflower steaks with the grilled onions and pesto. Garnish with micro greens and lemon slices before serving. Enjoy!

Make the pesto ahead to save time. You can make a batch and use it for a few different recipes!

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