Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul
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About this ebook
Hearty Plant-Based Indulgences for Every Day of the Week
When Melanie McDonald first became a vegan, she was disappointed in the lack of vibrant, flavorful vegan recipes available—so she created her own. Now, she shares all her favorite homey recipes, ensuring that everyone can enjoy tasty plant-based dishes.
Pump up your mornings with Black Forest Breakfast Crepes or Rustic Skillet Potato and Greens Hash. Gather around the dinner table with family and friends to enjoy favorites like Soul-Warming Stew and Dumplings, Sticky Sweet-and-Sour Tofu and Rich and Saucy Bolognese. And satisfy all those between-meal cravings with sweets and snacks like Bangin’ BBQ Cauliflower Wings and Sky-High Apple Pie.
No matter the meal or occasion, Melanie’s recipes prove that the vegan versions of familiar favorites leave you feeling nourished and satisfied.
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Vegan Comfort Cooking - Melanie McDonald
first, we brunch
I love nothing more than a long, lazy breakfast or brunch. Sitting around a table filled with amazing food, pots of hot coffee, freshly squeezed orange juice and laid-back chat is the way I like to start my weekends.
As they say breakfast is the most important meal of the day, we need to make sure it counts. In this first chapter you will find all sorts of tasty delights, ready and waiting to fill your tummy and your soul.
Your mornings will be a whole lot better when they include any of these must-try recipes. We’re talking comfort to the max with everything from perfect fluffy pancakes to the breakfast casserole. There is even cake! Because this is my cookbook, and if I can squeeze more cake into my day, I will.
Of course, we don’t always have the time to linger for hours over breakfast, which is why I have also included plenty of make-ahead, grab-and-go options, too.
Oh, and just because these recipes appear in the brunch chapter does not mean they need to be restricted to mornings only; many make great lunch box stuffers or snacks. And breakfast for dinner, or brinner
as I like to call it, is always a good thing!
RUSTIC SKILLET POTATO AND GREENS HASH
yield: 3 or 4 servings
2 tbsp (30 ml) olive oil, divided
1 lb (454 g) potatoes, peeled and cut into ⅜" (1-cm) cubes
1 tsp salt
½ tsp freshly ground black pepper
1 tsp smoked paprika or chipotle powder
1 medium onion, chopped
3 cloves garlic, chopped finely
2 bell peppers, seeded and cut into ⅜" (1-cm)-wide slices (use 2 different colors)
1 bunch (about 7 large leaves or 450 g) lacinato kale (a.k.a. dinosaur, Tuscan or black kale), stemmed and chopped into bite-size pieces
About 30 cherry tomatoes, halved (1½ cups [225 g])
to serve
Salsa
Chopped avocado
When we want something savory, filling and comforting for brunch, this hash is one of our favorites. It transforms a few simple, fresh ingredients into a rustic, tasty skillet of super colorful deliciousness. Smoked paprika is my favorite of all the spices. It brings a unique smokiness to dishes and works really well with the crispy potatoes and tender veggies in this recipe. What’s even better is that it reheats really well, so you can make a big batch during the weekend and enjoy leftovers for days after. It’s one of those brunch recipes that makes a great dinner, too!
In a heavy-bottomed skillet, heat 1 tablespoon (15 ml) of the olive oil over medium heat. Add the potatoes, salt, black pepper and smoked paprika and toss to coat. Cook for around 20 minutes, or until the cubes are golden brown on all sides. Try to keep them in a single layer in the pan and don’t move them too frequently. You want a nice golden crust to develop on each side.
Transfer the potatoes to a small bowl and set aside. Add the remaining tablespoon (15 ml) of oil to the pan and sauté the onion over medium heat for 3 to 5 minutes, or until translucent. Add the garlic and bell peppers and continue to cook for another 5 minutes, or until the bell peppers are just tender. Add the kale and cook, stirring frequently, for 3 minutes, or until tender, then return the potatoes to the pan and add the cherry tomato halves. Toss everything together and let the potatoes and tomatoes warm through for a few minutes.
Serve drizzled with salsa and a scattering of chopped avocado.
Reheat leftovers in a skillet over medium heat, or microwave for a couple of minutes.
BLACK FOREST BREAKFAST CREPES
yield: 6 large crepes
crepes
1½ cups + 3 tbsp (210 g) all-purpose flour
¼ tsp salt
¾ tsp baking powder
½ cup (120 ml) aquafaba (see note)
1¾ cups (420 ml) nondairy milk
2 tbsp (30 ml) mild olive, vegetable or sunflower oil, or melted coconut oil, plus more for skillet
cherry sauce
4 cups (620 g) frozen cherries
3 tbsp (24 g) arrowroot powder or cornstarch
5 tbsp (60 g) cane or granulated white sugar
2 tbsp (30 ml) water or fresh orange juice, plus more to thin, if necessary
1 tsp vanilla or almond extract
Pinch of salt
easy chocolate sauce
⅓ cup (27 g) unsweetened cocoa powder (spooned into the cup, not scooped)
Pinch of salt
¼ cup (60 ml) boiling water
3 tbsp (45 ml) pure maple syrup
½ tsp vanilla extract
Vegan whipped cream, yogurt or ice cream, to serve
I can’t imagine how anyone could resist a hot crepe straight out of the pan, but please try, so that you can fill a few of them with vegan whipped cream, yogurt or ice cream, my super-yum cherry sauce and a drizzle of bittersweet chocolate sauce. Want perfect crepes? Be sure to let the batter rest, cook them very quickly and don’t sub the aquafaba with anything else! (See my note if you are wondering what the heck aquafaba is!) Never made crepes before? No worries—they are really easy. You will be tucking into a hearty, sauce-drizzled pile of them in no