Plant-Based Delicious: Healthy, Feel-Good Vegan Recipes You'll Make Again and Again—All Recipes are Gluten and Oil Free!

By Ashley Madden

Comforting Vegan Dishes for Every Craving

Bestselling author Ashley Madden makes it easy to prepare—and fall in love with—comforting dishes packed with fresh flavors and good-for-you ingredients with this incredible vegan cookbook. Every recipe features delicious flavor combinations that will intrigue and impress your tastebuds while also nourishing your body. What’s more is that every recipe is gluten and oil free, so you can enjoy the comforting dishes you crave while accommodating dietary preferences. Recipes include:

• Spicy Sheet Pan Cauliflower Tacos
• Brown Rice Poutine with Miso Gravy
• Tofu Benedict Bowls with Corn Hollandaise and Spinach
• Mixed Mushroom Lasagna with Kale and White Bean Ricotta
• Moroccan Potpies with Almond Pastry
• Maple Bakon Cauliflower Steaks with Lentils and Ranch Dressing
• Mint Chocolate Ice Cream Cheesecake
• Double Chocolate Chip Chickpea Cookies

Whether you’re a seasoned vegan looking to add new meals to your rotation or a newbie looking to incorporate more vegetables into your diet, each whole-food recipe is sure to be a favorite that you’ll remake over and over. With these modern versions of beloved comfort food dishes, you’ll never again have to compromise your health for great flavor.

• Language: English
• Publisher: Macmillan Publishers
• Release date: Jun 13, 2023
• ISBN: 9781645679943

Ashley Madden

Ashley Madden is a certified holistic nutritionist, bestselling author and creator of RiseShineCook.ca. Her first cookbook, The Plant-Based Cookbook, was chosen as one of Amazon’s Editor’s Picks for Best Cookbooks and has been featured in Forks Over Knives, Vegan Food and Living and VegNews. Ashley currently lives in Taipei with her husband and son.

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BUT FIRST, BREAKFAST (AND BRUNCH)

I feel the most comforted in the early morning hours. I like how morning seems to wrap around me like no other time of day and I feel the same about breakfast. Not racing-out-the-door breakfast but the kind you want to sit for. The kind you nibble on while the stove is busy and everyone’s barefoot, lounging in pajamas. I give a lot of thought to that first meal because I am a breakfast lover.

These wholesome breakfast recipes range from the familiar and traditional, like Three-Grain Slow-Cooker Porridge, to the new and modern, such as Tofu Benedict Bowls with Corn Hollandaise and Spinach, but they all deliver on taste, nutrition and comfort.

Pour yourself something hot, throw on your favorite apron (or housecoat) and let’s get cooking.

BLUEBERRY TEFF PANCAKES WITH LEMON

MAKES 12 PANCAKES NUT-FREE OPTION

1 cup (140 g) whole-grain teff flour

2 tbsp (19 g) coconut sugar (optional)

1½ tsp (7 g) baking powder

¼ tsp ground cinnamon

¼ tsp sea salt

1 medium-sized ripe banana

1 cup (240 ml) unsweetened almond milk or organic soy milk

2 tbsp (32 g) stirred almond butter or sunflower seed butter

Zest of 1 large lemon

1 tbsp (15 ml) fresh lemon juice

2 tsp (10 ml) pure vanilla extract

2 cups (290 g) fresh blueberries

FOR SERVING

Vegan yogurt (soy, nut or coconut)

Raw or toasted sliced almonds

Pure maple syrup

Pancakes make for good mornings, and this recipe is a pancake revival—nutty, fluffy, bursting with juicy berries and distinctively healthy—thanks to nutritious teff flour. These came about one Saturday morning when I ran out of the other typical pancake flours. Unwilling to give up my beloved pancakes, I experimented with some teff flour that I had hanging out in my pantry. The results were so delicious and so darn nourishing that this is now our Saturday morning tradition—lemony teff pancakes, lots of berries and a (big) oat milk matcha latte.

Teff, if you’re not familiar, is the smallest grain on the planet, but despite being teeny tiny, it’s packed with such nutrients as dietary fiber, iron and calcium. It’s especially high in protein and offers all the essential amino acids. Teff flour can be found in most health food stores and online. Bob’s Red Mill® is my preferred brand.

I like to serve these pancakes with a sprinkle of sliced almonds for crunch, a dollop of vegan yogurt for creaminess and a light drizzle of pure maple syrup for an extra touch of sweetness. My one-year-old loves them (the sugar-free version), too.

Preheat your oven to its lowest setting and line a large baking pan with parchment paper.

In a medium-sized bowl, combine the teff flour, coconut sugar (if using), baking powder, cinnamon and salt, and mix.

In a blender, combine the banana, milk, almond butter, lemon zest and juice and vanilla, and blend until completely smooth.

Pour the banana mixture into the dry ingredients and whisk together until no dry spots remain.

Heat a large nonstick pan over low to medium heat. When the pan is hot, pour about ¼ cup (60 ml) of the batter into the pan. Give the pan a gentle shake to spread the batter a little. Drop five blueberries onto each pancake and cook over low heat for 3 to 5 minutes, or until the edges of the pancakes are cooked and bubbles form across the surface. Using a thin, nonscratch spatula, flip the pancake and cook for another minute or two. Place the pancakes on the prepared baking sheet and into the oven to keep warm. Repeat with the remaining batter and remember that the subsequent batches will cook a little faster. If the batter thickens and is no longer pourable, add a little bit more milk and whisk to loosen.

Serve the pancakes with a dollop of vegan yogurt and more blueberries, top with almonds and finish with a drizzle of maple syrup.

GUIDE TO GOOD PANCAKES

• Keep the pan over low to medium heat. If your pan is too hot, you run the risk of cooking the outside of the pancakes while the middle is undercooked. Slow and steady wins the pancake race.

• Be patient. Resist flipping too early. Wait until you see some bubbles form across the surface of the pancake and the center no longer looks wet.

• Use a good nonstick pan. If you want to make oil-free pancakes, the solution is to get a good-quality nonstick pan and use nonscratch