As you’ll see from the photos here, I’m a big fan of Herbivore Clothing Company’s message t-shirts. I enjoy walking around like a pro-vegan billboard, spreading the word with cute graphics and messages shared with humor and heart. And the side bennie is that I’ve rankled many a family member and friend with shirts that say, “Wings are for flying, not frying,” and “Bacon Had A Mom.”
Michelle Schwegmann & Josh Hooten’s new cookbook, Eat Like You Give A Damn: Recipes for the New Ethical Vegan, carries Herbivore’s compassion and convictions into new and delicious territory. I’ve always believed that the best way to reach non-believers, naysayers, and skeptics is through their stomachs and from the recipes in this cookbook, I’d say Michelle and Josh wrote ELYGAD with this philosophy in mind.
This is one of those cookbooks from which one wants to cook and cook and cook – each recipe inspiring an “oh, I gotta try this one!” response. The appeal for me is that the food is homey, comforting and real. It’s the kind of food that you want to eat for 99% of your breakfasts, lunches, and dinners – yummy and satisfying without being fussy. Truly food to convince any omnivore that vegan cuisine is light years away from boring iceberg lettuce salads, steamed veggies, and bland blocks of tofu. Let’s just say it one more time with feeling: any food found in the non-vegan world has a plant-based equivalent. (Notice I didn’t use the word “substitute.”)
The shiny, full-color, full page photos are the perfect complement to the recipes, giving you a luscious visual taste of the treats to come. You will probably find yourself turning to the Baked Goods and Breakfast chapters just to drool over the photos. Recipes that sound especially good to me: Sauvie Island Strawberry Pancakes, Herbivore Chili, Crushed & Crispy Potatoes, Curry-Barbecue Soy Curls Bowl, and Cappuccino-Orange Chocolate Chip Cookies. To see what I’ve enjoyed so far, scroll down through the photos and be sure to print out the recipe for Roasted Beet Burgers. They are fantastic.
Giveaway ends September 25 and is open to those residing in the U.S. or Canada. Thank you Michelle, Josh, and Book Publishing Company for the opportunity to review, share a recipe and a copy of Eat Like You Give A Damn with my readers.
ONLY KALE CAN SAVE US NOW SALAD
ROASTED BEET BURGERS
- 2 cups quartered crimini mushrooms
- 11⁄2 cups coarsely chopped beet (see tip)
- 1⁄3 cup coarsely chopped onion 4 large cloves garlic,
- coarsely chopped
- 1 pound super-firm or
- extra-firm tofu, drained
- and pressed (see page 12)
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium
- 2 teaspoons dried thyme
- 1 cup cooked quinoa, farro, or
- brown rice
- 1⁄4 cup nutritional yeast flakes 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground
- black pepper
- PREHEAT THE OVEN to 400 degrees F. Line a baking sheet with parchment paper.
- Put the mushrooms, beet, onion, and garlic in a large bowl. Using your hands, crumble the tofu into the bowl, making sure to break up the pieces well, and stir to combine. Add the oil, tamari, and thyme and mix well. Spread the mixture on the lined baking sheet so it covers the whole sheet. Bake for 20 minutes. Stir and spread out the mixture again. Bake for 25 minutes longer, until the beet is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
- Transfer to a food processor. Add the quinoa, nutritional yeast, salt, and pepper. Pulse eight to ten times, stopping occasionally to scrape down the work bowl, until all the ingredients are well chopped and stick together. Return the mixture to the large bowl. Form into 6 patties, putting each patty on waxed paper as it’s shaped.
- Mist a large skillet (cast iron if you have one) with cooking spray and heat over medium heat. When hot, cook the patties until crispy (in batches, if necessary), about 5 minutes per side.
- Tip: Use a beet about the size of a baseball. Scrub it well so you can leave the skin on.
- Recipe reprinted with permission from Michelle Schwegmann, Josh Hooten & Book Publishing Company.
YELLOW ROSE PARMESAN
SMOKY CAULIFLOWER SOUP WITH FENNEL, CARROT, AND POTATO