From the author of Vegan Lunch Box
The recipes might contain ingredients that you are a little unused to, unless you’ve been cooking more organically of late, in which case there is nothing strangely unusual. (Although I do confess I hadn’t heard of vegan sour cream before!) My mother-in-law was a vegan and so I am quite convinced she would be proud of me for taking a plunge into this book! The experience was not too bad either. No, not bad at all!
Top three favorite recipes:
Tangy Black Bean Spread which she encourages you to use as a spread in sandwiches and wraps as well as a dip. But you don’t have to think of just dipping chips in here. Try baby carrots for a healthy alternative. (Don’t you just hate hearing about healthy dipping alternatives?)
New England Chowder (that does not have any fish, of course, so I don’t know if you New Englanders will accept it, but still – it’s good!). It’s a healthy vegetable soup with corn, onions, potatoes and mushrooms.
I’m a fan of okra (raw, actually!) and was curious to try the roasted okra. It removes the stickiness that is okra. Again, this isn’t something I normally mind but this recipe offered a fun alternative!
I’ve been making our own applesauce and didn’t find that her recipe differed much from mine. There is even a recipe in here for “Mini Vegan Cheesecakes” which I have to say looked awful tempting but I didn’t get around to trying them (yet).
If you prefer a bit more raw and healthy living, and are looking for some good inspiration, this book offers some good choices and alternatives to modern day fare. It is a bit different, but then again, sometimes different is a neat way to make meals special!
Carrie comes by her book obsession honestly, having descended from a long line of bibliophiles. She blogs about books regularly at Reading to Know.
Vegan sour cream is really good! Just don’t taste it straight from the container. It’s only good IN something. haha.