I am a big fan of tofu! I love it in salads and sandwiches and even plain out of the refrigerator. I know, that’s not normal, but I am sure I am not the only one! I love it so much I dedicated an entire chapter in my new book The Vegan ABCs Cookbook which is available for preorder now along with a FREE ebook. Click here for all of the details!
Now, back to this tofu…
I am excited to unveil the cover of my new cookbook, The Vegan ABCs Cookbook! It is going to be published on May 18, 2021 and you can preorder it now. Why do you need this book in your collection? Because it is all about making better plant-based meals with all-star ingredients! From the back cover:
“This must-have guide is indispensable for anyone who’s new to plant-based cooking. There’s no need to rely on sad pasta dishes or boring salads to stick to your diet―Wait, That’s Vegan?! author Lisa Dawn Angerame guides you through twenty-six of the most important ingredients in vegan cooking so you can reach your full potential in the kitchen. You’ll start with aquafaba, beets and coconut milk and make your way to XO sauce, yogurt and zucchini with these simple yet flavorful recipes.
With this book, there’s no need to feel intimidated, as Lisa devotes each chapter to a different vegan staple, giving you the chance to familiarize yourself with each one. Never again puzzle over the difference between flaxseed and aquafaba as egg substitutes, or between portobello and jackfruit as meat substitutes, because this book has you covered. Plus, once you know the basics behind these vegan ingredients, the sky’s the limit. Do you crave savory, indulgent favorites, but aren’t sure how to make them vegan? Dive into cooking with nutritional yeast as you make a melt-in-your-mouth Classic Crusty Mac and Cheese, or get familiar with aquafaba and whip up some Not Your Grandma’s Gnocchi. More of a dessert fan? Try a flaxseed-rich Banana Caramel Upside-Down cake, drizzled with a Sweet Buttery Miso Caramel Sauce.
Whether you’re new to vegan cooking or looking to deepen your understanding of plant-based ingredients, this book is an invaluable guide for anyone who wants to make amazing and nutritious vegan meals.”
Buy it now at Amazon, Barnes and Noble, Books-A-Million, Book Depository, or Indie Bound and then come back here, complete the form below, and I will send your FREE eBook with 5 bonus recipes that didn’t make it into the book!
Here is what people are saying!
“Lisa’s knowledge of ingredients both in terms of their culinary uses and their nutritional values is encyclopedic. This book is an invaluable resource for anyone new to plant-based cooking.”
―Peta Leith, author of The Vegetarian Kitchen
“Lisa’s recipes will guide you into the world of plant-based ingredients you never knew you needed.”
―Erica Kubersky, founder of Orchard Grocer
“Whether you’re a plant-based veteran or beginner, this is an essential guide to some of the most beloved ingredients used in plant-based cooking.”
―Nava Atlas, author of 5-Ingredient Vegan and Plant-Powered Protein
“Lisa’s technique of using the freshest ingredients in easy-to-follow recipes is the reason why her books get a lot of mileage in our house. She is my vegan chef idol!”
―Joey Arbagey, EVP of A&R, EPIC Records
“Smart, no-nonsense, and purposeful, Lisa’s approach is for anyone who is thinking about incorporating more plant-based meals in their repertoire!”
―Linda Soper-Kolton, vegan chef and author of Compassionate Cuisine
“This is the guide that every plant-based newbie needs in their kitchen!”
―Jenn Sebestyen, author of The Meatless Monday Family Cookbook and creator of Veggie Inspired
“Thinking about incorporating more plant-based meals into you daily routine, but daunted by unfamiliar ingredients or confusing recipes? With Lisa as your teacher, learning the essentials will be as easy as 1-2-3.”
―Hannah Kaminsky, author of Real Food, Really Fast, Sweet Vegan Treats and many more
“Lisa demystifies vegan cooking in this comprehensive cookbook.”
―Dr. Ethan J. Ciment, President of Woodstock Farm Sanctuary and co-author of NYC Vegan
“If you want to go vegan but are in need of some guidance, you need to run out and pick up a copy of this book right away!”
―Dianne Wenz, vegan health and lifestyle coach, author of The Truly Healthy Vegan Cookbook and Eating Vegan
“Like a scientist tinkering in her lab, Lisa has done the trial and error so you don’t have to! With the amount of knowledge and research packed into these pages, this book is bound to be a game changer!”
―Allison Kennedy, vegan chef and youtuber
“With this book, you will be ready to expand your vegan culinary repertoire in no time.”
―Neal D. Barnard, MD, FACC, President PCRM, author of The Vegan Starter Kit and many more
“From A to Z, this is the ultimate guide for learning about all kinds of vegan ingredients and making delicious and easy meals.”
―Bob Roth, CEO of the David Lynch Foundation, author of Strength in Stillness
Hello everyone! I wanted to take a moment to wish you and your families a healthy, safe and wonderful new year. All the best for 2021!
Continue reading “Happy Holidays from Lisa’s Project: Vegan!”
We love baking around here and we always make cookies for Santa and these just came out of the oven. What are they? Cowboy cookies! They are like a cross between chocolate chip cookies and oatmeal raisin cookies but with some extra goodness. Read on for the recipe!
This recipe is inspired by a recipe for Sichuan Chili Oil in Meera Sodha’s new cookbook East. I had to figure out how to make it without Sichuan chili so this is what I came up with. I love it so much! Read on for a super delicious recipe that is going to turn into one of your favorite things to eat!
