*** GIVEAWAY CLOSED ***
After 6 months of writing and cooking for my new cookbook, I am happy to say I put it to bed! It will be coming out in May 2021. As we get closer, I will share more details but now that it’s done, I can finally dive into all of the new vegan titles that have come out in the last few months. And I am super excited about The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson! This book is fantastic and timely and packed with recipes that answer the age old question, “But, where do you get your protein?”
You may recognize Robin’s name because I have written about her last two books here on the blog: Veganize It! and The Vegan Mac & Cheese Cookbook. She is one of my all-time favorite vegan cookbook authors. Her recipes always make sense, always work and are always delicious. I have learned a lot from Robin and this book is no exception because in it, she tackles the protein question. You know that question. The one when upon mentioning that you are vegan, people all of a sudden become very concerned about your protein intake?
Usually I [internally] roll my eyes, take a deep breath and try to explain that there are tons of plant-based complete proteins and I am not protein deficient so don’t worry about me. But now I am just going to direct people to this book!
The first chapter is called “All About Plant Protein,” which debunks the protein myth, explains why plant-proteins make more sense than animal protein and highlights all of the different plant foods that are high in protein from beans and legumes to tofu and tempeh to grains like oats and quinoa and nuts and seeds.
The rest of the book is filled with protein-packed recipes – more than 85 – from snacks to soups to mains to breakfasts to sweets and treats. No matter what meal I am looking to make, this book has it all like the Plant-Power Buddha Bowls, Chickpea Tuna Salad made with sunflower seeds, artichoke hearts and chickpeas (that’s creative right there!), Tofu Banh Mi, Black and White Bean Quesadillas, Indonesian Noodles with Tempeh (see recipe below!), White Bean Cassoulet, Black Bean Enchiladas, Cookies for Breakfast, Almond Butter French Toast, Chocolate Kissed Peanut Butter Pie (see recipe below!), and Protein Power Bars and so many more!
Plus, each recipe has a nutritional analysis – including calories, protein (duh!), total fat, carbs, sugar and fiber. I don’t usually think about that stuff but it is great info to have on hand. To get an idea, and to see just how amazing this book is, see the two recipes I have excerpted below. And I know these recipes are going to tempt you to buy the book but I have partnered with the publisher to give away a copy! Complete the form below to enter. The giveaway closes on Friday, October 2nd.
Indonesian Noodles with Tempeh
Also known as bami goreng, these flavorful noodles are a popular dish in Indonesia. Tofu or seitan can be used instead of tempeh, if you prefer. Substitute rice for the noodles and you will have a dish called nasi goreng.
Makes 4 to 6 servings
8 ounces (225 g) rice vermicelli (or use cooked ramen or cooked spaghetti)
2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
8 ounces (225 g) Braised Tempeh (page 167), cut into 1/2-inch [1 cm] dice
1/3 cup (70 ml) tamari
1/2 cup (130 g) creamy natural peanut butter
2/3 cup (140 ml) low-fat unsweetened coconut milk
2 tablespoons (30 ml) fresh lemon juice
1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
1 teaspoon natural sugar
11/4 cups (295 ml) water
1 red bell pepper, seeded and chopped
6 cups (420 g) chopped bok choy
1 large carrot, shredded
1/2 cup (50 g) chopped scallions, white and green parts
3 garlic cloves
1 tablespoon (8 g) grated fresh ginger
1 cup (134 g) frozen peas, thawed
1/4 cup (35 g) chopped unsalted dry roasted peanuts
2 tablespoons (8 g) minced fresh cilantro
- Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside.
- Heat the water in a large skillet or wok over medium high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside.
- In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside.
- Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
- Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.
Per serving [for 4]: 680 calories, 31 g protein, 31 g total fat, 73 g carbohydrate, 8 g sugar, 7 g fiber
Per serving [for 6]: 400 calories, 20 g protein, 20 g total fat, 49 g carbohydrate, 6 g sugar, 5 g fiber
Chocolate-Kissed Peanut Butter Pie
This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.
Makes 12 servings
11/2 cups (129 g) almond flour
1/4 cup (22 g) unsweetened cocoa powder
1/4 cup (80 g) pure maple syrup
1 tablespoon (15 ml) neutral-tasting vegetable oil, such as avocado oil , plus more as needed
1 cup (175 g) vegan semi-sweet chocolate chips, melted
1 (12-ounce [340 g]) package firm silken tofu, drained
1 cup (260 g) creamy natural peanut butter
1/3 cup (106 g) pure maple syrup
1 tablespoon (5 g) unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 cup (88 g) vegan dark chocolate chips
1/2 teaspoon neutral-tasting vegetable oil, such as avocado oil
1/4 cup (36 g) crushed unsalted dry roasted Peanuts
- Line a 9-inch (23 cm) springform pan with parchment paper.
- To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
- To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
- To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.
Per serving: 420 calories, 12 g protein, 28 g total fat, 32 g carbohydrate, 22 g sugar, 4 g fiber