It's not available yet for pre-order and I can't share any recipes with you just yet, so here's just a sneak peek of what you can expect:
Yankee Pot Roast Dinner
This homemade seitan "pot roast" with vegetables brought me right back to my parents' Sunday pot roast dinners. It was a seriously nostalgic experience for me. The "roast" is incredibly flavorful and juicy, is perfect with the potatoes and carrots, but also makes enough for you to slice up the leftovers for sandwiches, or you could also cut it into cubes for a pasta sauce, or stirfry, or anything else you could think of. Really delicious and most of all, surprisingly easy to make. I was kind of dreading the work of preparing a "Sunday dinner" but this took very little effort for astoundingly good results.
Roasted Red Flannel Hash
This recipe should be called Magic Flannel Hash, because it made a beet lover out of me. I've mentioned before on this blog that I'm not a big fan of beets, yet I keep trying to eat them because beets are good for you, yadda yadda yadda. But I loved this recipe! Apparently roasting and seasoning them well is the secret. Together with the roasted new potatoes and kale, this combination was a winner. I served this up for brunch with a tofu scramble and it was perfect.
Chocolate Chip and Banana Brownie Cookies
I don't think my photo does these cookies justice. You can't really see the chocolate chips or the amazing banana-ness in these beauties. Let me just tell you that these are perfectly chewy, chocolatey, banana-y, sinfully good cookies. Trust me.
Vegan Cheese Party Pizza
This recipe was the sleeper hit for me. Yeah, it's basically a cheese platter (cheese, dried fruit, nuts, olives, etc) on pizza dough, but this is one of those things where the final product is so much more than the sum of its parts. It includes three kinds of "cheese" - a homemade cashew-based cheese (just a small amount, because cashews are pricey), and a smattering of store-bought mozzarella and gouda. But just a smattering because those cheeses are, again, pricey, and you don't want to use an entire package for just one recipe. In addition to the cheeses the pizza is topped with sliced pear, dried apricots, Kalamata olives, sliced almonds, and red grapes. I used an herb focaccia crust from Trader Joe's. The combinations of savory and sweet, crunchy and chewy was divine. I really loved this pizza and would definitely make it again.
So like I said, I am really excited with what I've seen so far from this book. Those of you who loved Betty will love this book, and those of you who thought that Betty included too many processed ingredients and wished for more home-made ones, well you will love this book too. Promise.