I love red peppers. Raw or roasted. So this is such a great way to change it up and turn them into sauce. You can roast your own peppers or you can use jarred. Either way, you can make this sauce in less time time it takes to cook pasta.

This will probably make more sauce than you need but you can keep it in the refrigerator or freezer and use it when you are in the mood!

3 roasted red and/or orange peppers
1 clove of garlic
1/4 cup raw cashews + 1 cup filtered water
Salt, to taste

Get the pasta going.

Add cashews and water to the Vitamix and blend until smooth. Add the roasted red peppers and some of their liquid to the Vitamix, along with the garlic. Blend again until smooth.

Add the sauce to a small pot and heat through. This will also cook the garlic a little bit and take the raw garlic edge off. This is optional if you want it more garlicky!

To serve with pasta, cook the pasta according to the package. Drain and mix with as much sauce as you like! Top with a sprinkle of fresh chives or parsley or whatever you like. Enjoy!

I love this dish! Mushrooms, aromatics, pasta. Quick and easy, ready in the time it takes to make the pasta. A great dish for Meatless Monday, or any day of the week!

Use either regular little white mushrooms or creminis. You just simply drop them into the food processor and grind them up. No chopping necessary! And believe it or not, ground up mushrooms freeze really well, so if you are ever in a pinch, and you have extra mushrooms, grind them up in the food processor and freeze them. Then, you can drop them right into the skillet for this dish!

These measurements are for one serving, because I am in the only mushroom bolognese lover in mu house, but easily double, triple or quadruple to feed your household. Oh, and it’s oil free too!

Makes 1 big bowl

1/4 lb. pasta (I love these fun, long fusillis, but tagliatelle, fettucine, or papardelle are more traditional)
1 shallot
6 white or cremini mushrooms, ground (fresh or frozen!)
1 clove of garlic
A few shakes of dried thyme
1 tablespoon tomato paste
1/4 cup cashew cream (see below)
Salt, a pinch
Pasta water, as needed
Basil, for garnish

Get the pasta going.

If using fresh mushrooms, take the stems off (save them for homemade veg stock) and add to the food processor. Process until finely ground.

Heat a nonstick skillet on medium heat. Thinly slice the shallots and add them to the pan. Add the mushrooms and let them cook together until the mushrooms are browning and fragrant. No need to use oil. The natural water in the mushrooms will be enough. If necessary, add a tablespoon of water to get the party started. (If using frozen mushrooms, break them up a bit with a wooden spoon. It shouldn’t take very long for them to cook through.)

Press the garlic over the mushrooms. Add a few shakes of thyme and a pinch of salt and mix together. Add the tomato paste and cook out for a minute. Add the cashew cream and mix everything together. Let it simmer on low heat until the pasta is ready.

When the pasta is ready, use tongs to transfer it right into the sauce. Toss to coat. Add pasta water if the sauce is too thick.

Garnish with fresh basil. Enjoy!

Cashew Cream (makes about 1 cup, save extra for another dish)
1/2 cup cashews
3/4 cup filtered water

If you don’t have a Vitamix or high speed blender, soak the cashews for 4 hours or overnight. Or, you can pour boiling water over them and let them sit for 10 minutes. Drain and add new water.

Blend the cashews and water until smooth and creamy.

Store in an airtight jar in the refrigerator.

I love avocados. Who doesn’t? I buy them every week so I always have them ready to go for guacamole, diced on top of salad, or simply mashed with lime juice. I also always have cucumbers and radishes. So I came up with this little appetizer because these three together are pretty amazing. And look at that plate. It is so pretty! We use the cucumber and radish rounds to scoop up the avo mash. Easy, healthy, kid friendly.

1 avocado
The juice of 1 lime
2 big radishes
1 Kirby cucumber
Salt, a pinch

Mash the avocado with the lime. Add salt, to taste.

Slice the cucumber into rounds. Slice one radish into rounds. Slice the other into matchsticks.

Spoon the avocado into a round mold and place it in the middle of hte plate. Or, simply pile the mashed avo on the plate. Surround with slices of radishes and cucumbers. Top with more radishes.

Cut a little lime triangle for garnish. That’s optional! Enjoy!

With all of the new vegan cookbooks hitting the scene, I am happy to report on this one: The No Meat Athlete Cookbook. It’s simple, easy and no fuss. Nothing too fancy. No trying to reinvent the wheel. Matt Frazier, the No Meat Athlete, and Stepfanie Romine, got together to create easy meals that are designed “to fuel your workout and the rest of your life.” It’s coming out tomorrow and I have a preview for you today!

I really like this book. There are recipes and meal plans, starting with morning meals to motivate and power your day all the way to dinners and hearty meals to fuel and aid recovery. There are chapters on greens, salads and dressings, small plates and sides, fuel and recovery foods, flavor boosts and sweets.

I especially like the authors’ essay “On Creativity” with the subtitle “How to Successfully Hack a Recipe (If that’s Your thing)” because that is my thing and I love that they say that up front. There is nothing pretentious about this book – they know we all have our own cooking styles and idea. They didn’t put this book together to tell us what to make but to support us in what we like to make – to cook outside the lines. For example, there are Blueprint recipes, like roasted veggies and tofu sheet-pan dinner, which are foundations for foolproof dishes that you can riff on.

As for the recipes, I am partial to the Morning Meals section and I especially love the breakfast tofu. I made a half batch and we scarfed it down. Next time, I will make the full recipe. I am excited to say that I got permission to reprint the recipe. See below.

There are fun recipes like Crazy Mixed Up Nut Butter on Toast idea. It’s toasted nuts and seeds mixed with almond butter. Like why didn’t i think of that? I also love the harrissa baked tofu which is a vegan version of shakshuka because I love harissa.

There is a great recipe for peanut butter tempeh/tofu, a recipe that is going in the rotation starting now. I also love the spice blends in the flavor boost section, the energy drinks and power up cookies. There are recipes for quinoa confetti, polenta stew, lasagna, bolognese, and bean balls too.

I am going to say that I think this is the perfect cookbook for beginners, anyone who is looking for simple food ideas, but especially an athlete who wants to go vegan but doesn’t have the tools.

Follow me on Instagram (@lisasprojectvegan) where I will be posting my meals from this book all throughout the month of July for the #vegancookalong!

Breakfast Tofu

Breakfast Tofu

Makes: 12 slices

Time: 10 minutes to prep, 30 minutes to cook

This breakfast tofu is a mobile version of a tofu scramble, which—while delicious—doesn’t travel well and requires stovetop supervision. Wrap a couple of slices of this tofu in a brown rice tortilla, or sandwich it between two slices of sprouted grain bread with loads of arugula, avocado, and even a few leftover cold roasted root veggies. If you make a big batch on the weekend, you can have your weekday breakfasts prepped and ready to go in three minutes flat. Although we prefer to serve this tofu at room temperature or cold from the fridge (it firms up as it cools), it can be eaten right away, too.

Two 16-ounce (454 g) packages sprouted or extra-firm tofu, drained
1 tablespoon reduced-sodium, GF tamari
¼ cup (15 g) nutritional yeast
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ground turmeric
½ teaspoon yellow curry powder
¼ teaspoon black pepper

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice each package of tofu into six pieces. Pat dry. Drizzle evenly with the tamari.

Combine the nutritional yeast, cumin, garlic powder, turmeric, curry powder, and black pepper in a large rectangular food storage container with a tight-fitting lid. Place the sliced tofu in the container and shake gently until all slices are covered. (You might need to open the container and rotate the slices a bit.) Let sit while the oven preheats. (The marinated tofu can be refrigerated for up to 1 day.)

Place tofu on the baking sheet. Spread any extra seasoning mix on top. Bake for 30 minutes, flipping halfway through.

Serve at room temperature or cold from the fridge.

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

I love making my vegan paella. While paella has specific origins, it is not uncommon to find vegan versions. In fact, it’s called Pealla de Verduras and it can really be anything.

My recipe has evolved over time to suit my cooking style and the ingredients I always have on hand. For me, this is a very easy, weeknight meal that comes together pretty quickly. We love it so much that we pretty much polish it off in one sitting. If there are leftovers, it is great reheated.

This is pretty close to my original recipe sans lima beans because I never have them around. I also don’t bother with vegetable stock anymore because this dish is so flavorful. The key is saffron – that elusive, fragrant spice that gives this paella that mysterious and delicious flavor. And speaking of flavor, I use tomato paste because it’s concentrated and I always have it on hand. I also love adding artichoke hearts because they add a fun texture. And for garnish, I like to decorate the dish with roasted asparagus spears for a cute design and presentation. But that’s optional!

I make my paella in my Buffet Casserole Le Creuset Pan because it has a large, shallow surface area, but you can make it in a big skillet with sides if you don’t have one. And don’t worry, if the paella gets a little crispy on the bottom of the pan, that’s cool. That layer of toasted rice is called socarrat in Spain. This is considered a delicacy among Spaniards and is essential to a good paella.

1/2 onion
1 glove of garlic
1 tablespoon olive oil
1 cup Basmati rice
Pinch saffron strands
Paprika, a shake or two
2 tablespoons tomato paste
1 bell pepper (red, orange or yellow or a combo of all three adding up to 1 pepper)
2 cups water (or 1 cup vegetable stock and 1 cup water)
1 cup frozen peas
1 can artichoke hearts
5 asparagus spears
Olive oil, for brushing the asparagus
The juice of 1/2 lemon
Lemon slices, for garnish and zing

Preheat the oven to 400. Break the ends off the asparagus and use a vegetable peeler to peel off the tough skins. Brush lightly with olive oil. Set aside until the water goes into the paella.

Dice the onion and peppers.

Sauté the onions in olive oil on medium heat. When they are translucent, press the garlic over the pan and cook for another minute. Add the rice and stir to coat with the oil.

If you have a mortar and pestle, grind the saffron and then use a tablespoon of water to pour it out into the rice.

Otherwise, pinch the saffron strands between your fingers to break them up and then drop them into the rice. Sprinkle with paprika and stir around.

Before you go on to the next step, place the asparagus on a sheet tray and roast for 15 minutes.

Add the tomato paste, stir around, and let it cook out for a minute. Add peppers and peas. Pour the water into the pan. Cut off any tough pieces of the artichoke hearts and gently place them into the rice.

Bring to a boil and then reduce to a simmer. Cover and cook for about 15 minutes or until all of the liquid is absorbed.

Right before you serve, squeeze 1/2 of the lemon over the paella and fluff the rice. Decorate with asparagus and a lemon slice. Serve with more lemon wedges for extra zing. Enjoy!

Ramps season is here! Ramps are my all time favorite flavors all in one vegetable – they are like onions, scallions, leeks and garlic all rolled into one. Plus the greens are edible so you get your greens too!

If you get your hands on some, go make this delicious and easy pasta dish. You can use any pasta – I happen to love fettuccine and always have it in my pantry. This recipe feeds one because I am the only one in my house who likes ramps. That’s okay, that’s what lunch is for and I am not complaining. This recipe is so easy, you can easily figure out how much you need to make.

serves 1

Enough pasta for 1
6 ramps
1 teaspoon olive oil
Salt, a pinch
A few zests of a lemon
A sprinkle of nutty parm

Get the pasta going.

Clean the ramps well. Cut off the bottom of the root and then slice the bulb into thin rounds. Slice all the way up to the greens, but leave them in tact.

Add the olive to a skillet and heat it on medium. Add the sliced bulbs and stems and season with salt. Cook on medium until softening. Add the greens and use tongs to toss them around until they are wilted. Add a small scoop of pasta water, like a tablespoon, into the ramps and coat them to create a light sauce.

When the pasta is done, use the tongs to take it out of the pasta pot and drop it right into the skillet with the ramps. Zest a little lemon on top and sprinkle with a little nutty parm. Toss around.

Serve it up with a little more zest and nutty parm on top. Enjoy!

I got it in my head to make a cheesecake. Not a raw cheesecake but a classic, New York, baked cheesecake. I’ve never made a cheesecake, even before going vegan, and while I can cook, baking is not really my thing. But, once I get an idea in my head I have to see it through. And I’m pretty impressed with myself. Granted, it’s not perfect, there are a few cracks on the top but I’m okay with that because this cheesecake is firm, rich, and creamy.

When I first presented this cheesecake to my husband, he said, “wow, that looks like it’s from Junior’s,” a famous New York cheesecake place, and probably the highest compliment ever. Then he tasted it and was even more impressed. I’ve gotten rave reviews from everyone to whom I have served it – my vegan and omni friends, adults and kids alike!

Why is it so good? Because it tastes like cheesecake! The key being the cream cheese so I use Kite Hill cream cheese because it is the best on the market. To give it that tang, I make my own cashew cream and add lemon juice for the sour cream component. And I use cornstarch as the egg replacer. That keeps it tender and firm.

As for kitchen equipment, the most essential thing is a springform pan. I use my stand mixer but you could easily do it with a hand mixer. Also all of the ingredients should be at room temperature. I find that with all of the baking I do.

Because there is a long baking time, almost two hours, bake it the day before you want to serve it so you have plenty of time to let it cool and set. Serve it at a family gathering, a party or bring it to a pot luck. Trust me, this is a show stopper!

Crust
15 graham crackers
1/4 cup + 2 tablespoons melted coconut oil + more, if necessary
1/4 cup packed vegan brown sugar
1/4 teaspoon salt

Preheat oven to 350 degrees.

Process the graham crackers in a food processor until they are fine. Add melted coconut oil, brown sugar, and salt. Pulse until texture is crumbly and everything is incorporated.

Turn it out into the springform pan and press evenly into the bottom. Use the bottom of a measuring cup to press and spread it out.

Bake for 8 minutes. Take out and set aside while making the filling.

Reduce temperature to 325 degrees.

Filling
2lbs. Kite Hill plain cream cheese (4 containers), room temperature
1 1/2 cups vegan cane sugar
1 cup of cashew cream, room temperature *
3 tablespoons cornstarch
2 teaspoons vanilla extract
The juice of one lemon, room temperature
1 teaspoon salt

*Cashew cream is 1 cup cashews plus 3/4 cup filtered water. If you don’t have a Vitamix, soak the cashews for at least 4 hours. Drop the cashews and water into the Vitamix and blend it until super smooth, scraping down the sides as you go.

Drop the cream cheese into the bowl of the stand mixer. Turn it on low and let it go until it’s fluffy, scraping down the sides of the bowl, once or twice, about two or three minutes. Add the sugar and mix on low until well incorporated. Add in the cashew cream, cornstarch, vanilla, lemon juice and salt. Mix together on low for another minute. Don’t over do it.

Remember that the oven should be at 325.

Wrap bottom of the springform pan in tin foil. Pour the filling in and spread it out evenly. Place the springform pan on a baking sheet. Bake until set in center, about 1 hour and 30 to 45 minutes. Check the cake through the window of the oven to see if it is set. In my oven, it is 1 hour and 45 minutes. I err on the longer side because all that will really happen is that the edges will get dark.

When the cheesecake is done baking, take it out of the oven and run a knife around it to separate the cake from the pan. Let cool for about an hour on the counter and then cover and refrigerate overnight. The cake will shrink a little when it is cooling which is why it is a good idea to run the knife around it when it first comes out of the oven.

Take the cake out of the refrigerator and bring it to room temperature. Open the spring and take the ring off the cake. Slice the first slice and carefully lift it off the bottom being sure to get the crust. It may stay on the bottom of the pan…no big deal. The first slice is like the first pancake, not always the prettiest. Gently slide a small spatula under the cake and try to release it so that the crust stays on for the rest of the slices. That is the trickiest part of the whole endeavor. Eventually the cake will come out and everyone will be happy with their piece. Serve plain or with fruit or fruit compote. Enjoy!

It’s coming on summer and that means a lot of visiting with family and friends. I like to make bowls of different salads and this is one of my favorites. It is kind of a mash up of a few different potato salads I make and originally happened as a kind of happy accident which makes it all the better! Its simply cubed potatoes with peas, shredded carrots, a little relish and a few capers.

4 Yukon gold potatoes (Russets work well too!)
1 cup peas and carrots (1/2 cup defrosted peas and 1/2 of a carrot, shredded)
2 heaping tablespoons relish, or more to taste
2 heaping teaspoons capers, or more to taste
Vegan mayo (store bought or homemade), as much as necessary!

Peel and dice the potatoes into small squares. Place into a strainer and the place the strainer over a bowl. Cover the potatoes with water and let them sit for a minute. Lift the strainer up and rinse the potatoes one more time. At this point the water should be running clear.

Add to a pot and cover with new water. Bring to a boil and cook until al dente, meaning you can pierce the potatoes with a fork, just soft. Drain the water and pour the potatoes back into the pot to leave the potatoes to dry, about 10 minutes.

Add the potatoes to a big mixing bowl. Add the peas, carrots, relish, capers and mayo. Mix around until everything is coated. Adjust relish, capers and mayo to your liking. Enjoy!

I love to make lasagna rolls when I want to have lasagna but I don’t want to make a whole big lasagna that feeds 10 people! So when I just want to feed the three of us, I make us 2 lasagna rolls each. This could be filled with anything you want but this is my favorite because I can never decide – pesto or sauce.

The good news (for me!) is that I always have both pesto and sauce in my freezer, portioned out perfectly. I make pesto in multitude of variations but usually in the winter with arugula and in the summer basil. Both have pine nuts, olive oil, and garlic. See recipe at the end of the post. I freeze it in ice cube trays (they are about 2 tablespoons each) and then pop them out and keep them in a glass container in the freezer. When I need pesto, I count by the cubes.

Every couple of weeks, I also make a big batch of tomato sauce and freeze it in 1 cup quantities. And then it’s easy to figure out how much I need for whatever I am making.

Make this for any number of people, just adjust the ingredients as needed. Two rolls per person is a good rule of thumb.

Makes 6 lasagna rolls

6 lasagna noodles
1 cup Kite Hill ricotta (or homemade cashew or tofu ricotta)
1/2 cup + 2 tablespoons pesto, divided
1 cup tomato sauce, or more if necessary
1/2 cup cashew cream, or more if necessary (see recipe below)
1/4 cup pine nuts, for garnish

Boil the lasagna noodles. Add a tablespoon of oil so that the noodles don’t stick.

In the meantime, combine the ricotta and pesto. Toast the pine nuts in a skillet for a few minutes. Be careful, they toast quickly and burn fast!

Preheat the oven to 350.

When the lasagna noodles are done, drain and run under cold water to stop the cooking.

Prepare your baking dish. Spread a thin layer of sauce on the bottom of the dish.

Lay the lasagna noodle vertically in front of you. Spread the ricotta mixture across the noodle in a nice layer. Roll it up and place it seam side down in a baking dish. Finish the rest of the rolls.

Spoon more sauce over the top of the rolls. Dollop some pesto on top of each one and pour the cashew cream over the rolls.

Bake for 30 minutes. Decorate with pine nuts before serving. Enjoy!

Pesto
2 cups fresh basil or arugula
1/2 cup olive oil
1/4 cup pine nuts
2 garlic cloves
Pinch of salt

Process in the food processor until it comes together. Use immediately or freeze until ready to use.

Cashew Cream
1/2 cup raw cashews
3/4 cup filtered water

Process in the Vitamix until creamy and smooth. If you don’t have a Vitamix, soak the cashews for 4 hours.

Have you heard of the restaurant in Australia called Smith and Daughter’s? It’s on my radar but I am not going down under any time soon. Luckily, the two women behind the joint, Shannon Martinez and Mo Wyse, have written a pretty amazing cookbook called Smith & Daughters: A Cookbook (that happens to be vegan), so no traveling is necessary! From the actual book itself – the cover design, the photo on the inside cover of a full box of vegetables, the black edged pages, the bookmark, and the empty vegetable box on the back inside cover – to the recipes and the stories, it literally makes me want to cook everything in it!

These ladies are edgy, smart and successful. They have a great story about how they met and opened a restaurant together. There is a heavy Spanish influence because one of the authors, the chef, Shannon Martinez has Spanish blood. She has recreated a lot of her Grandmother’s recipes, which really speaks to me, as I love to veganize family favorites too. The essence of this book is down to earth and real.

Besides the recipes, the list of “23 Tips and Facts About This Book” is my favorite part. I love #2 being my favorite: “Don’t follow the recipes too carefully.” It’s like these gals are speaking to me – they are so chill about their recipes. They go on to say things like: we believe in you, sub anything for something in a recipe or leave it out if you don’t have it, the recipes are for regular cooks. and don’t be scared in the kitchen. It makes me willing to open a can of chipotles in adobo. More on that in a minute.

The first recipe I made was The Best Tofu Scramble because I’ve been making tofu scramble since the day I turned vegan and was wondering, could it get better? Well, it can! Shannon’s secret sauce turns the texture of the tofu into something akin to soft scrambled eggs. Brilliant!

Next I made the Pan con Tomate (Catalan Tomato Bread) which apparently is Shannon’s favorite way to eat toast and may be mine now too. It is literally just grated tomato, garlic, olive oil, sherry vinegar (a big fave in this book), and parsley.

I don’t often make salads from cookbooks, because, well salad. But this one was calling my name and it did not disappoint. It is the Artichoke & Chickpea Salad which has artichoke hearts and roasted Jerusalem artichokes, chickpeas, almonds and capers tossed with arugula and a lemon cumin vinaigrette. This one is going into the regular rotation.

I also made the Mexican Rice. Because, well, rice, peas, onions and jalapeños. Event though the recipe called for whole tomatoes, I used tomato paste and it came out brilliantly – hearty and delicious. Even better reheated the next day!

And the most ridiculous dish that I would have never made in a million years but did because this book made me feel like I could, the Sopa Seca (Peruvian Pasta Bake). The scary ingredient for me is chipotles in adobo. I have probably seen recipes that called for it in the past but I must have turned the page super fast. As far as I know, I have never eaten chipotles in adobo, and I certainly haven’t bought any. But guess what? I love them! They are smoky, sweet and a little spicy. OMG! I am now trying to figure out everything I can put them in. Here is a picture of the Sopa Seca. Lucky for you, I got permission to reprint the recipe. See below…

Anyway, there are still a lot of recipes I have to try like the Black Olive & Dark Chocolate Tapenade, the Albondigas, the Paella, the Chickpea Stew, the Brazilian Slaw, and the Spanish Potato Salad. I have been reading a lot of cookbooks lately, but this one that I will be cooking from a lot going forward. Mostly because the authors are saucy, creative and make really cool vegan food.

SOPA SECA
Peruvian Pasta Bake

This amazing Peruvian pasta dish has been the most misunderstood item on the Smith & Daughters menu. The staff still beg us to bring it back. If you don’t think of it as spaghetti bolognese, or anything Italian and pasta-y that you’re used to, you’re in for a real treat. It’s totally delicious, spicy and unusual. Make it! See for yourself!

Serves 4–6

60 ml (2 fl oz / 1/4 cup) extra-virgin olive oil, plus extra for greasing
500 g (1 lb 2 oz) angel hair pasta, broken into 10 cm (4 in) pieces
1 1/2 onions, chopped
5 garlic cloves, crushed
4 chipotles in adobo
600 g (1 lb 5 oz) tinned whole tomatoes
1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
2 fresh bay leaves
500 ml (17 fl oz / 2 cups) vegan chicken stock
400 g (14 oz) tinned black beans (or use whatever beans you have)
Coriander Cashew Cream, to serve
handful chopped coriander leaves, to serve

Preheat the oven to 170°C (340°F). Lightly grease a 30 cm x 20 cm (12 in x 8 in) ovenproof dish with olive oil.

Heat the extra-virgin olive oil in a large saucepan over medium heat.

Add the pasta and fry for 2–3 minutes until golden brown. Drain on paper towel.

Place the onion, garlic, chipotles, tomatoes, ground coriander and oregano in a blender and process until smooth. Transfer the sauce to a pan with the bay leaves and cook over medium heat for approximately 10 minutes, or until thickened.

Stir in the stock, fried pasta and beans, and season with salt and pepper, to taste.

Bring to the boil, then reduce the heat and simmer gently, uncovered, breaking up the pasta with a spoon, for about 5 minutes.

Remove the bay leaves, then transfer the mixture to the prepared ovenproof dish and cover loosely with foil. Bake for about 20 minutes, until most of the liquid has been absorbed.

Serve, drizzled with coriander cashew cream and coriander leaves scattered over the top.

Recipe excerpted with permission from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover. Photograph credit: Bonnie Savage