The Jazzy Vegetarian, Laura Theodore, is at it again with her new cookbook Vegan-Ease*, An Easy Guide to Enjoying a Plant-Based Diet. Note the emphasis on “Easy”. In this new book Laura focuses on delivering scrumptious, vegan recipes that are quick and easy to make.
The book is a nice, glossy hard cover with 4-color photos of most of the recipes. I know most people like to see photos of the food they’re going to prepare. This book has plenty of them.
The recipes are separated into chapters by type of foods (appetizers, breakfast, baked goods, etc) and each recipe is rated on an “ease-factor” from 1 to 3 — 1 having up to 7 ingredients, 2 having up to 10 ingredients and 3 having up to 15 ingredients. There are plenty of Ease Factor 1 recipes like the Four-Ingredient Chocolate Chip Oatmeal Cookies below and they range from easy pasta dishes, soups and salads to burgers, scrumptious desserts and holiday feasts. The book even has a separate holiday section at the back. No need to cherry-pick throughout the book to piece together a holiday menu. The leg work is all done for you.
With so many tempting recipes, it was hard to choose which I would try for the review. I settled with trying the Four-Ingredient Chocolate Chip Oatmeal Cookies (recipe below), the Beautiful Beet Bisque (pictured to the photo gallery below) and the Pear and Apple Breakfast Pizza.
The cookies are an Ease Factor 1, ridiculously easy to make and to find the ingredients. They came out chewy and super delicious.
The Beet Bisque turned out a gorgeous magenta. It almost didn’t look real, or almost like it should have been a dessert, but it definitely had a nice savory flavor. Despite the bright beet color, the potato flavor was what stood out the most, with just a hint of the beets in the background. It was thick and creamy, and made for a hearty and warming meal. It was an Ease Factor 2, but I really think it should have been a 1, because it was so easy to make.
The Breakfast Pizzas were an Ease Factor 2, but were also so easy to make. This is a great alternative to pancakes and make a nice presentations if you want to serve a fancy breakfast for someone special. I didn’t have whole wheat tortillas so I used corn tortillas instead. I think it gave it a corn bread taste to the dish, which I just loved.
What I liked about Vegan-Ease
Vegan-Ease has a lot basic/standard recipes that most Americans are used to making on a daily basis or even for the holidays, so this is a great book for people transitioning to a plant-based diet or for hosts who are want to add delicious vegan dishes to their holiday spread.
In addition to the standard dishes, Laura adds a few surprises like Leeks with Raisins, Escarole with Kalamata Olives, Cherry Chocolate Taco Cookies, and Strawberry Mountain Pie, which are all on my list of recipes to try.
I love that the ingredients for all the recipes in the book can be easily found at a regular supermarket. Nowadays, most supermarkets have some sort of tofu in the organic or produce isle, as well as non-dairy milks. No need to shop at specialty stores. Easy!
Each recipe also lists the number of servings, calories per servings and other nutrition facts, such as fat, protein, sodium, carbs, sugars and fiber. Once again, making it Easy to plan meals.
Whether you’re new to plant-based cooking or a seasoned vegan, check out our giveaway below. One lucky reader will get a copy of Vegan-Ease and a bar of Pascha vegan chocolate. Good luck!
Four-Ingredient Chocolate Chip Oatmeal Cookies
Makes 16 to 18 Cookies / Ease Factor 1
Oh yeah! These delectable little cuties are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.
2 large, ripe bananas
1¼ cups rolled oats
1/3 cup raisins
1/3 cup vegan dark chocolate chips
- Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
- Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
- Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
- Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.
Amount per serving, based on 1 cookie: 59 Calories; 2g Fat; 1g Saturated fat; 1g Protein; 1mg Sodium; 11g Total Carbohydrate; 4g Sugars; 2g Fiber
Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.
Giveaway Winner Update
Dean H. is the winner of a copy of Vegan-Ease cookbook and Pascha chocolate. Update: Unfortunately, Dean H. didn’t respond to my emails so we had to randomly pick a new winner, Itzia R. Congrats!