I have huge news to share!! I made it into a cookbook!
It’s such an honor to have contributed several recipes and vegan health and lifestyle tips to this beautiful book, along with some of my colleagues and graduates of the Main Street Vegan Academy.
In The Main Street Vegan Academy Cookbook, Victoria Moran along with JL Fields along with some 60 certified vegan lifestyle coaches, join you in the kitchen as you navigate more than 100 of their favorite plant- sourced recipes. Whether you’re a longtime vegan or vegetarian, or just veg-curious, their tips, tricks, shortcuts and strategies will transform your cooking, your eating and life.
Do you have questions about the health of soyfoods, need tips on to prepare quick healthy meals, how to eat out as a vegan or deal with social situations that can sometimes get, shall we say, uncomfortable? Well, we’ve provided you with hundreds of ways to feel empowered and resolute in your decision to become vegan. Owning this book is like having a health or cooking coach right there along side you, rooting you on, helping you make the best choices for your health, animals and the planet!
The tips, tricks and lessons learned shared will also help make eating more healthfully simple and de-mystified for those who are starting out or just need the extra encouragement. This book is also very positive and encouraging. There is no judgement, just practical ways to help you incorporate more plant-based meals into your diet. By developing healthy and compassionate eating habits and eating more whole foods, the way you feel improves and it becomes so natural (and delicious too!), you just don’t want to eat any other way!
So, as an example of the delicious recipes included in the cookbook, here is my recipe for an easy, healthy caramel dip which is great served as a dip for fresh fruit. It’s also tons of fun to take to a holiday party (or any party!). Check out the fun little Christmas tree I made using fresh fruit!
Caramel Dipping Sauce from The Main Street Vegan Academy Cookbook
Recipe by Sarah Eastin, VLCE, Colorado
I love eating and cooking with dates. Dates provide many healing properties and are also a great healthy sweetener. Tahini is also a great way to sneak creaminess into dishes, as well as vitamins, minerals and healthy fats. This recipe is really delicious and is excellent as a dip but you could also add additional water to make it a sauce to drizzle over your favorite sweet treat or snack.
Yield: 2 servings
- 10 medjool dates (soaked in warm water for at least 30 minutes, drained)
- 1/2 cup unsweetened non-dairy milk
- 1 tablespoon tahini
- ½ teaspoon vanilla extract
- Pinch of salt
Put all ingredients into a high speed blender and blend until smooth. Serve with sliced apples or your other favorite fruit.
Above is a little tease of another one of my recipes included! Gotta Love it Chocolate Pudding! A healthy alternative to traditional pudding – this pudding is also full of antioxidants & healthy fats as well as super easy and amazingly delicious!
A few of the other delicious recipes you’ll find in The Main Street Vegan Academy Cookbook include:
- PB&J Sammie Smoothie
- Crazy Spicy Spanish Omelet
- Buffalo Chickpea Dip
- Rainbow Zucchini Rolls
- Is It Chicken? Is It Tuna? It’s Jackfruit Salad!
- Easy Cheesy Broccoli Soup
- Brooklyn Barley Stew
- Cranberry-Kale Pilaf
- Arroz con No-Pollo
- Crisp Mocha Peanut Butter Bars
- Roasted Plums and Blueberries with Tangy Coconut Cream
And now for another sample of the delightful fare included in the cookbook… a delicious recipe for Veggie Mac! Mac & Cheese is always such a mainstay comfort food. But I’ve also heard that you should never eat traditional mac and cheese as it contains so many not-so-healthy ingredients that it is one of the most unhealthy things you can eat. For those of you that still love mac and cheese (me!) but are being a bit more careful about what you eat, this is an excellent alternative!
Veggie Mac from The Main Street Vegan Academy Cookbook
Recipe by Britt LoSacco, VLCE, New York
Serves 4 to 6
This vegan mac and cheese was inspired by a popular recipe from the online site of the iconic vegan magazine VegNews. My version honors the original by using vegetables as its base but is free of oil or dairy substitutes, achieving creamy deliciousness via nuts and seeds. This mac offers all the indulgent comfort you’d expect, but since it’s made from whole plant foods, you can feel extra good about going back for seconds.
- 2 cups diced peeled russet or Yukon gold potatoes
- 2/3 cup chopped onion
- 1/2 cup diced carrot
- 2 cups water
- 2/3 cup raw cashews
- 2 garlic cloves, peeled
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- 1/2 cup nutritional yeast flakes
- 1 tablespoon kosher salt, plus more for the pasta cooking water
- 1/2 teaspoon garlic powder
- 1 pound vegan elbow macaroni
Bring a large pot of water to a boil over high heat for the pasta.
Meanwhile, in a small saucepan, combine the potatoes, onion, carrot, and water. Bring to a boil over medium-high heat, cover, and simmer over low heat for 15 minutes.
Combine the cashews, garlic, tahini, mustard, lemon juice, nutritional yeast, salt, and garlic powder in the jar of a highspeed blender or food processor. When the veggie mixture is finished cooking, add it (water included) to the blender. Place a towel over the blender and puree on high speed until completely smooth. (The sauce will be very thick, so have your tamper ready if using a Vitamix.)
Once the large pot of water has reached a rolling boil, throw in a fistful of salt and add the pasta. Cook according to the package instructions until al dente. Drain the pasta and return it to the large pot. Pour in the sauce and stir to combine.
Nut-Free Option: Substitute 2/3 cup soaked raw sunflower seeds for the cashews.
Gluten-Free Option: Use gluten-free pasta.
The Main Street Vegan Academy Cookbook is more than a cookbook; it’s a complete guide to going vegan, from FAQs, troubleshooting, and menu plans to inspirations and innovations for navigating the culinary, nutritional, and social landscape of compassionate cuisine!
You can purchase the book from Amazon or, if you are in the Colorado area, keep an eye out for some of my upcoming events or classes and you can buy it from me there (or send me an email and I will get one sent out to you).
Hope you enjoy our beautiful little cookbook and have fun becoming an expert in your kitchen! As always. please let me know how I can help you! 🙂
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