filed under: baking, cooking, food, green family, health & body, kid friendly, parenting, recipes, vegan cooking, vegetarian, vegetarianism
I had to include this cookbook because my family loves baking and making treats together (and a delicious vegan treat will wow any diner who thinks vegan food consists of just kale and tofu). This cookbook includes 150 recipes, many of which you can easily make with your kids. And despite the book being a dessert cookbook, there are a variety of healthier treats such as corn muffins and date bars and plenty of recipes for baking novices such as zucchini bread and chocolate chip cookies.
This book is not strictly vegan, but the majority of the recipes are, and the vegetarian recipes can generally be easily modified to be vegan friendly. On top of that, it is hands-down the best veggie cookbook I own. I’ve had it over 10 years, and it is falling apart from being so well-used and well-loved. The book is divided into well-planned chapters such as soups, salads, pasta dishes, and vegetarian protein sources, and further subdivided according to seasonal ingredients. The recipes are not fussy or overly time-consuming. They use healthy, whole-foods based ingredients, and they don’t rely on the common vegan cookbook downfall of using lots of highly processed vegan substitutes. I have used the vanilla cake recipe for every one of my kids’ birthday parties, and the broccoli mushroom soup is a family favorite.
The sheer number of recipes in this tome guarantees there is something in here for every vegan-leaning family. I also like this cookbook because it takes international recipes and simplifies them. What these versions may lack in authenticity, they make up for in familiarity of ingredients (ie: you don’t have to search for them in specialty stores) and taste. You get your bang for your buck from purchasing the cookbook with offerings such as vegetable spring rolls, cajun-style collards, butternut squash and wild mushroom lasagna, and spiced pumpkin smoothie.
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