There are countless ways to come by a vegan cakehomemade, semi-homemade (aka box mix), local vegan bakeries, cakes that shipbut the fastest way to get a cake onto your table is to purchase one from the grocery store. Youre already there for tofu and kale, so you might as well pick up an impulse-buy cake. Different supermarkets carry different brands, but you can expect to find at least one of these grab-and-go desserts at a grocer near you. Candles are optional.

1. Just DessertsWhether youre a chocolate or vanilla fan, Just Desserts has a wonderfully moist cake for any occasion. The two six-inch vegan cake options include a decadent Vegan Midnight Chocolate Cake and a decorative Chocolate Dipped Vanilla Bundt Cake. Afraid of what might happen if left alone in your apartment with an entire cake? Opt for the single-serving chocolate or vanilla vegan cupcakes (or get one of each). Where to find Just Desserts: Kroger (and affiliate stores), Albertsons, Costco, Target, Whole Foods, and more.

2. RubiconRubicons delightful four-inch cakes are perfect for the intimate and occasional celebrationfrom work wins to stellar report cards. Choose from the intense Chocolate Blackout or the simple vanilla. For the cupcake crowd, Rubicon offers a vegan version of its Neapolitan flavora chocolate cupcake filled with vanilla cream and generously frosted with strawberry buttercream and chocolate chips. Sometimes, we pick up a four-pack of Rubicon cupcakes just because its Tuesday, and that should be celebrated. Where to find Rubicon: Whole Foods, Sprouts, Schnucks, Natural Grocers, and more.

3. Whole Foods MarketIts a challenge to visit Whole Foods and not stroll through the bakery department to gaze at the impeccably decorated vegan cakes. The signature cookies and cream cake is reliably on display and available for same-day pickup or pre-order. Depending on your local store, you may also find a vegan carrot cake behind the glass bakery display. Shopping for one? Look for generously portioned single slices of these vegan cakes in the bakery grab-and-go section.

4. Vegan Tiramisu FactoryOne could argue that tiramisu is a cake, but well leave that debate for another day. While it may not be obvious judging by the name of this vegan bakery, it makes darn good cake. Each single-serving square slice is individually packaged, making these perfect for when the cake craving calls. Flavors include banana, carrot, chocolate, orange, and yestiramisu. Where to find Vegan Tiramisu Factory: Mothers Market and other natural grocers.

5. Better Bites Bakery The chocolate-covered cookie dough bites hooked us, and now we cant get enough of the miniature cake bites, Hostess-esque cupcakes, and full-sized chocolate cake. The Amore Cakea double-layer, deep chocolate cake frosted with whipped chocolate buttercream and doused with chocolate ganacheis perfect for gifting or hosting. It also freezes well, so if you suddenly need chocolate cake, treat yourself and freeze the rest for the next time the chocolate goblins call to you. Where to find Better Bites Bakery: Kroger (and affiliate stores), Whole Foods, Wegmans, Target, and more.

6. Abes Do you know the vegan muffin man? His name is Abe, and recently, he started making the best pound cakes. Each flavor is mouthwateringly moist and deliciously fragrant. You know youre about to bite into the ginger spice variety because you can smell the sweet and spicy aroma as soon as you peel back the plastic wrap. Some flavorssuch as the zucchini bread, banana bread, blueberry, and coffee cakeare wonderful for breakfast or tea time. For a more decadent dessert experience, the chocolate, vanilla, and Ultimate Vanilla dont disappoint. Where to find Abes: Whole Foods, Natural Grocers, Sprouts, Fresh Thyme, and more.

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6 Fabulous Vegan Cakes You Can Pick Up at the Grocery Store - VegNews

For Joanne Molinaro, a Chicago-based lawyer, long-distance runner, recipe developer, and founder of the blog The Korean Vegan, Christmas is a big deal. Last year, she welcomed 17 family members into her home (half were from her side, and half from her husbands). She presented them with an entirely vegan spread, filled with both traditional Korean dishes and Western sweet treats like Snickerdoodles and chocolate chip cookies. We had such a good time, she tells LIVEKINDLY over Google Meet, as she sits cross-legged on her bed in sweats. [We] played games, opened presents, ate cookies, all that stuff.

Molinaros blog The Korean Vegan is four years old. In the past three months, her Instagram follower count has more than doubled, from 75,000 to more than 200,000. On TikTok, she has surpassed 1 million. Shes a talented recipe developer (the proof is in the demand: her Thanksgiving morning virtual cooking class sold out within a few hours). But its Molinaros passion for her lifestyle, connection to her culture, storytelling through candid blog posts (like her moving account of Election Day in the U.S.), and relatable personality that have cemented her as a social media star.

Through the blog and her social media channels, she has shared not just her cooking skills, but also her heart and it has made a big impact. She is humble about her success: I think what people really enjoy is just listening to me talk while I make the food, she says.

This year, as with most of us, Molinaros holiday scene will look different, with just her mother-in-law and brother in attendance. But the food will again be entirely vegan. It was the same for Thanksgiving. Hosting the holidays without animal products is something she refuses to budge on, despite past attempts at persuasion from family members.

[Last year some of my family] were like, we can come over to your house, but can we bring non-vegan food?, she recalls. I was like, no. This is my house. Im not going to have animal products on my table.

Molinaro has a hardline stance now, but her initial decision to ditch animal products was made reluctantly. In part, it was motivated by sheer convenience.

Her then-boyfriend (now husband) went plant-based after reading Rich Rolls Finding Ultra, and she was tired of cooking two different meals. I was like, well, it would probably be easier just to go vegan, than to try and do this separately. There was no emotional, cathartic thing, really, she explains.

But she is making up for that initial lack of emotion with her fervent passion for the vegan lifestyle now. Shes a staunch animal lover, to the point where she cant bear to see them on TV for fear of witnessing them in any sort of pain.

[Before] I was like, I cant be vegan, but Ill take care of my own dogs the best I possibly can. I always justified it to myself, she says. But when I went vegan, especially after like a month of it when I knew this is my life now, it was so liberating to finally be like, oh! I can fully embrace my love of animals.

While 2019s holiday season was a family affair, filled with love and home-cooking, Molinaro openly admits that it was also challenging. Her love for animals has made her firmer in her vegan values, but her family doesnt see the world the way she does. It can be painful, particularly during the holidays, when food is a main event.

But despite her sadness, she is understanding. Back when she was considering going vegan, Molinaro was also cynical, afraid the lifestyle would jeopardize one of the main connections to her Korean culture.

Molinaro grew up in the United States; her parents, immigrants from South Korea, moved to the country in the 1970s. Both sets of grandparents came too, and while her parents worked, her two grandmothers looked after her and cooked her meals. She credits them with helping her keep strong ties to her culture. Her diet, she says, was 100-percent Korean.

Even then, her meals werent too animal-product-heavy, save for fish. Her mothers mother was a farmer, and their backyard was filled with fresh vegetables.

But despite eating an abundance of plant-based foods in her adult life, including tofu and soy products, Molinaro feared that going vegan would mean giving up a part of herself. She saw the lifestyle as predominantly white, Western, and filled with lackluster kale salads.

That preconception was unfortunately solidified after a trip to a nutritionist who gave her a list of vegan foods to eat, all of which she saw as unappealing. I always associated veganism with white healthy. Thats what I thought. I was like, I cant be vegan. I cannot eat kale. My diet cannot be kale salad.

She decided that if she was going vegan, it would be Korean vegan. So she hunted for bloggers to help her along in her new food journey. There was like one or two, she recalls. It was not like the plethora of other kinds of vegan blogs out there. I was like, fine. Then Ill do it. Ill veganize the Korean food. Because I need to how else am I going to survive?

Molinaro has undeniably found her way from resistance to complete devotion to the vegan lifestyle, but she accepts the journey is not as easy for older Korean people. Conflict around food, at the holidays and beyond, stems not from ignorance but a survival instinct, she explains. In the 1950s, Molinaros parents lived through the Korean War. And because they spent many years starving because of it, they see food differently than many of us.

My parents came from war culture. [They struggle with the] notion of giving up the thing that they almost died from not having which was protein and meat and things like that. They almost died from that. They almost starved to death for many years of their lives, she says. So to be told, Oh, you should just stop eating that, is very counterintuitive to them, to their survival instinct.

Her father is now living with cancer, which has encouraged him to make changes to his diet. He was diagnosed around the time Molinaro started considering veganism. An event that she says, along with her husband and the inconvenience of extra cooking, helped clinch her decision to give the lifestyle a shot. (I felt like it was kind of a sign. By that time, I had already done a lot of research about cancer and red meat, she notes.)

But for other members of her family, boycotting certain foods still brings back painful memories from Koreas past.Theyre like, No. We need meat to survive, she says. I dont know how to un-educate them from that.

Despite resistance from older generations, younger people in Korea who are living without first-hand memories of the war are opening their minds (and mouths) to plant-based food, says Molinaro.

A recent study found that the countrys vegan population has tripled. Interest in flexitarianism is on the rise too. The Korea Vegetarian Union told Hong Kong-based Green Queen that as many as 10 million people are reducing their intake of animal products.

Molinaro has high hopes for a future where, globally, vegan food is the mainstream, with companies like Beyond Meat, Impossible Foods, and Eat Just accelerating growth.

Not only for the animals but for the planet. Animal agriculture is extremely resource-intensive and emits huge amounts of greenhouse gases. Hopefully, well get to a position in a few decades, particularly from an environmental perspective, where we are significantly less reliant on animal products for our food, she says.

As we all try our best to enjoy a different kind of holiday season this year, its important to remember that the New Year is a chance for new opportunities. The future is a chance to build a more inclusive community around the vegan lifestyle, notes Molinaro. Animals and the planet are, without a doubt, worth fighting for. But looking after our fellow humans should be high on the list too, Molinaro believes.

From my perspective, veganism cannot merely be a discussion of compassion to animals, she says. It needs to be about fair trade. It needs to be about humane practices. These are the things that we need to start paying more attention to.

Shes passionate about animal rights, but notes that limiting veganism to only one fight is doing the movement a disservice. Its a conclusion shes come to, in part, due to the recent Black Lives Matter protests and the growing conversation around global inequalities and systemic racism.

We need to not just think about what [the food system] is doing to animals, Molinaro says. We also need to include humans in that conversation.

According to Molinaro, respecting cultural and generational differences, understanding complex histories, and recognizing privilege is fundamental to the growth of the vegan movement.

She refers to one incident that hurt her deeply: when a high-profile vegan influencer posted an offensive, racist meme on social media.

It was about meat-eaters always saying that vegan food looks disgusting, and then they eat this, she recalls. It was a picture of a traditional Chinese hot pot dish or something. It was him basically making fun of Chinese food. [And that] dish is actually very vegetarian-friendly. So first, educate yourself. And second of all, youre not doing anyone favors by doing this. And now you have basically painted vegans as racist.

Her point brings to mind other recent instances of racism among the vegan community.

After a potential link between a Chinese live animal market and COVID-19 was revealed, social and mainstream media was rife with xenophobic comments and tweets. But wildlife markets arent exclusive to Asia; New York City alone has 80. And the pandemic risk from global factory farms is just as high as that from the wildlife trade. But all this didnt stop many from pointing the finger at medieval Chinas eating habits.

For Molinaro, the meme incident gave rise to an extremely uncomfortable situation. I dont believe in eating meat, but now my people, from my own culture, think that Im racist against myself because Im vegan? She adds: It was horrible.

So how do we move forward? Molinaro says it starts, simply, with respect. Always be respectful of peoples cultures, she adds. You can disagree with people eating meat, while still being respectful of their cultural foods.

Find Molinaros blog here.

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Addictive Vegan Recipes and No BS: Get to Know 'The Korean Vegan' - LIVEKINDLY

When the news broke recently that Mickey Ds was getting ready to roll out a special meatless sandwich, it caused quite a stir. Speculation about this much-anticipated development basically boiled down to: When can consumers actually sink their teeth into this groundbreaking creation? Short answer: Some time in 2021.

Yet, the worlds largest fast food company isnt exactly new to the ever-growing trend toward meat alternatives.

Here are a few plant-based bestsellers served at McDonalds around the globe.

The Veggie Deluxe Burger is served at McDonald's in the United Arab Emirates.

A staple on McDonalds menus in the UAE, the star of this sandwich is the secret sauce. Its a tandoori sauce that brings some heat to the deep-fried veggie patty made with seasoned legumes. Tomato slices, shredded lettuce and onions are the fresh toppers.

And by the way, all ingredients used in the United Arab Emirates are 100 percent Halal-certified.

You'll have to travel to the United Kingdom if you want to order McDonald's Veggie Dippers.

The goujon-shaped gems are also prized for being gluten-free. The long list of ingredients includes yellow split peas, rice flour, gram flour, maize flour, amaranth flour, maize starch and teff flour, as well as a sun-dried tomato pesto.

McDonald's in Norway offer a Veggie McSpice on its menu.

Launched in 2017 in Norway, this crunchy patty uses kidney beans as its backbone. The vegan mixture is seasoned with cayenne pepper, tomato powder and cumin, served in between the signature sesame buns. The sandwich is vegan when its ordered without the cheese.

Granted, none of those options are going for the juicy, meat-like quality of the McPlant. Theyre entirely different animals. But catering to consumer requests in various markets around the world actually helped move the latest project along.

Ian Borden, President, International at McDonalds, said in an investor update presentation in November: As we have worked to better understand customer demand, some markets around the world have tested plant-based products. Informed by those learnings, we have created a delicious burger that will be the first menu option in a plant-based platform we are calling McPlant. McPlant is crafted exclusively for McDonalds, by McDonalds. In the future, McPlant could extend across a line of plant-based products including burgers, chicken-substitutes and breakfast sandwiches.

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McDonalds McPlant Isnt The Fast Food Giants First Vegan Sandwich - Forbes

This week, vegan brand Miyokos Creamery and animal-rights group In Defense of Animals (IDA) launched a holiday giveaway as a way of showing appreciation to people who choose vegan cheese over dairy. The campaign will award one winner a $500 gift card (the estimated value of a years worth of vegan cheese). To enter, participantsUnited States residents over the age of 18must like IDAs post about the campaign on Instagram, tag a friend, and follow both IDA (@ida_international) and Miyokos Creamery (@miyokoscreamery) on Instagram. For additional entries, participants can share IDAs post in their Instagram stories and tag both IDA and Miyokos.

The dairy industry is notoriously cruel and unsustainable, so were thrilled to have partnered with Miyokos Creamery to help spread some cruelty-free love this holiday season with a giveaway of plant-based dairy products that are sure to please even the biggest skeptics, Julie Massa, Wild Animal Project Manager at IDA, said. These plant-based alternatives are the future of a sustainable food system, and prove we can have our cheese and eat it too without causing harm.

Miyokos Creamery offers a variety of nut-based cheese wheels, spreads, and butters, along with a new line of cheeses and butters made from allergen-friendly oats, potatoes, and legumes. Miyokos Creamery is thrilled to team up with In Defense of Animals to make the holiday season merry and bright for animal advocates and cheese-lovers alike, Miyoko Schinner, founder of Miyokos Creamery, said.

Entries must be received by December 14 at 12:00pm PST and a winner will be announced on December 15.

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Miyoko's Is Giving Away a Year's Worth of Vegan Cheese - VegNews

When I was growing up, my family didnt always have typical holiday experiences. My mother saw and heard things that werent there, which often led her to concoct ornate rules. She tried her best, but our holidays were different.

And although my wonderful spouse, Frank, is an excellent parent, he doesnt actively pursue normalcy. When our youngest was first learning to talk, he was carrying her into the YMCA when she saw a Santa doll and started pointing and babbling.

Other parents saw her enthusiasm and smiled, asking, Oh, does she love Santa?

But as my spouse walked closer, they could hear that she was chanting Goblin, goblin, theres a goblin! Everyone was aghast.

My spouse claims there was a reasonable explanation. Theyd been reading Else Holmelunds childrens book Little Bears Visit, and one chapter includes a gnome. Maurice Sendaks charming illustration of this gnome vaguely resembles Santa.

But Holmelund apparently couldnt countenance a silent g in her childrens book, so she called this gnome a goblin.

On that day in the YMCA, people probably assumed that Frank, with his gothy makeup and goofy hair, had intentionally taught our kids that Santa is a goblin. Who knows what stories our children had heard about Santas ominous sack!

This year, none of us will have all our normal holiday routines. My family usually goes out walking, ringing doorbells and caroling our neighbors. Well have to do this differently.

Which is why Im so excited to let you know that you can make vegan versions of so many traditional holiday meals. If youve recently switched to eating more food made from plants, you can still have your favorites. Our food, at least, can still be normal and delicious.

And Im especially thrilled about the pecan pie recipe that Im sharing today, taken from Isa Chandra Moskowitzs Superfun Times Vegan Holiday Cookbook. Even Frank had seconds, which has happened with exactly two desserts in the 15 years of our relationships. Its that good.

I absolutely ruined the filling on my first go, turning my bubbling pan of caramel into a giant, rock-hard cough drop with the flavor of a forest fire. Nothing in Isas recipe prepared me for the fact that my stove is apparently much, much hotter than the ones on which this recipe was tested. Now were cooking with gas, indeed.

The distinct aroma may or may not have drawn Frank and the kids to the kitchen with some rapidity, mouths open in concern. Me? I stomped around for a while, heated the pan on the stove with soapy water in it, and tried again.

All this is to say: If you are a newbie to candy making or cooking sugar, remember to go slowly. The cornstarch and (shhhh) silken tofu youll add later will hold things together, even if you undercook the caramel on the stovetop. Its a fine balancing act, which you can perform with aplomb by sniffing the caramel as it cooks you want lots of toasty flavor without tipping toward the smell of a highway accident involving a marshmallow truck. Remember that you can always lift the pot off the stove to slow things down. Just keep whisking with your other hand.

I was again aghast when, after my careful second round of caramel construction, the whole thing seized up into unpleasant grittiness after I added the coconut oil and chocolate chips, like when you try to melt chocolate chips without a double boiler and burn em. But, as Franks second helpings attest, the final texture of the pie was extremely fine, almost like fudge, and the flavor is tremendous. Our omnivore taste testers were certain theyd misheard me when I mentioned the tofu.

Look for agave syrup in the baking aisle near the other sweeteners, or occasionally hanging out with the maple syrup. I prefer agave thats a light amber color. Also, be advised there is a great, palm-oil-free pastry crust recipe in the cookbook that this recipe is from, as well as lots of other ideas to keep vegan cooking and baking exciting all year round. But I went for traditional holiday expediency and used a crust straight off the grocery store shelf.

Because thats what we did when I was a kid. And, this year especially, I want nostalgic foods.

Ill even teach my children to make a vegan version of the traditional Milks family holiday nachos, although I loathed this meal growing up. Papa baked Christmas nachos during the years he was raising my sibling and me on his own, usually after hed celebrated too much to feel able to cook anything else.

But now, I miss those nachos. And Papa.

Whatever we make this year, as long as we cook and eat with love and kindness in our hearts, well find a way to make some new good memories. Stories that we can share later, when were all gathering together again.

From The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz.

1 pie crust, homemade or store-bought

1/3 cup organic granulated sugar

3 tablespoons refined coconut oil

1 cup semisweet chocolate chips

6 ounces firm silken tofu (extra firm if you can find it; about half of a 12-ounce package either way)

1/4 cup unsweetened almond milk (or your favorite nondairy milk), cold

1 teaspoon pure vanilla extract

2 heaping cups pecan halves

Preheat the oven to 350 degrees. Press the pastry crust into a 9-inch pie plate, crimp the edges with a fork or your fingers; set aside.

In a 2-quart saucepan, mix the sugars and agave. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir constantly for about 10 minutes. The mixture should become thick and syrupy, but it shouldnt be boiling too fiercely. If it starts climbing the walls of the pan in bigger bubbles, lower the heat a bit.

Add the coconut oil and chocolate chips and stir to melt. Turn off the heat, transfer the mixture to a mixing bowl, and cover it to keep warm. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesnt completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Add the tofu mixture and the vanilla to the warm caramel in the mixing bowl and mix well. Fold in the pecans to incorporate.

Transfer the filling to the pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Let cool at room temperature, then chill in the refrigerator to completely set for a few hours or overnight. Slice and serve with whipped cream, a dash of cinnamon, or both.

From The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet by Skye Michael Conroy.

No artificial, unpleasant-tasting stiffeners here the secret is using the natural cream from coconut milk and keeping things quite cold. As Chef Skye reminds us, this is not a low-calorie food, so consume in moderation.

Youll need to get the cans of coconut milk into the fridge two days beforehand, which seemed a bit much at first, but follow the recipe carefully and you will be rewarded with about two cups of lovely whipped cream.

NOTE from the recipe author: Coconut cream, which is called for here, is the solid fat that rises to the top of full-fat coconut milk when chilled. Creamed coconut and cream of coconut are not the same product, as they often contain sugar and additional ingredients including fragments of coconut meat. Coconut manna is also a different whole food coconut product in other words, it contains the coconut meat as well as the cream.

NOTE from the columnists: The amount of coconut cream in coconut milk will vary from brand to brand and even from can to can. Weve used several brands available in markets around the area you can find cans in the international aisle of the big stores and had success every time.

1 1/2 cups solid coconut cream, which you will scoop from two 13.5-ounce cans of unsweetened, full-fat coconut milk

1/3 cup organic powdered sugar (see note below)

1/2 teaspoon real vanilla extract

Special equipment needed:

A ceramic or metal mixing bowl (ceramic is ideal because it stays cold longer)

If you only have granulated sugar: Place 1/3 cup organic sugar and 1/2 teaspoon cornstarch in a dry blender. Pulse process until the sugar is finely powdered and store in an airtight container until youre ready. By using organic sugar in place of conventional white sugar, youre not buying a product that uses animal bones during processing.

Chill the cans of coconut milk toward the back of the refrigerator for a minimum of 48 hours. The cans must get as cold as possible without freezing. This will ensure that the cream is completely solidified and separated from the coconut water.

Place your mixing bowl and the metal beaters in the freezer to get very cold.

When its nearly time for pie, open the top of the cans with a can opener, leaving a small hinge for the lids to stay attached. Scoop up the solidified cream until you reach the coconut water. It may be quite solid, which is fine. Place the cream in the cold mixing bowl. If youre using a good quality coconut milk, there should be a substantial amount of cream.

Close the lid and drain away the coconut water, reserving for another use if desired (smoothies perhaps?). Do not add the coconut water to the mixing bowl.

Open the can lid and scoop out any remaining cream that may have solidified near the bottom of the can (if any) and add to the mixing bowl. Add the vanilla and powdered sugar to the cream and fold in to combine.

Beat the mixture on high speed for several minutes until the mixture is thick, smooth, and peaks begin to form. Transfer to an air-tight container and refrigerate until ready to use. The whipped cream will stay firm as long as it is refrigerated.

From The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz.

These are fantastic mashed potatoes. Here, were getting traditional creaminess from cashew cream and a combination of refined coconut and canola oil. The result is buttery, fluffy goodness without any coconutty taste. Seasonings are easy to adjust to whatever your family enjoys. Try experimenting with a few sprinkles of garlic powder, herbes de Provence, etc.

The original recipe uses an immersion blender, but with gumption and, perhaps, a little additional vegetable broth or neutral-tasting soymilk, you could mash your way to this perfect side with a well-utilized potato masher. Youll get about 4 quarts whose leftovers will firm up in the fridge, thanks to the coconut oil, but a gentle reheating will get things flawless again.

5 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks

3/4 cup raw cashews, soaked in water for at least two hours

3/4 cup vegetable broth, purchased or homemade (see note)

1/3 cup refined coconut oil, at room temperature

Freshly ground black pepper

Thinly sliced chives or other greenery, for garnish

NOTE: Because one of us has trouble digesting onions, we almost always use a quick miso broth as a stand-in for often-oniony vegetable stock. Just whisk mild, yellow miso paste into warm water (one teaspoon miso to one cup water) and youre good to go.

Put the potatoes in a pot and cover them with salted cold water by about an inch. Cover and bring to a boil over medium-high heat.

In the meantime, combine the cashews and broth in a blender. Puree until completely smooth; this can take up to 5 minutes, depending on the strength of your machine. Periodically stop the machine to prevent it from overheating and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything. Take your time, because you want the texture of this to be as smooth as your final potato clouds.

Once the potatoes boil, lower the heat to a simmer, uncover and cook until fork-tender, about 12 minutes. Drain the potatoes, then return them to the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of the cashew mixture, along with the coconut and canola oils, salt and lots of black pepper; mash until relatively smooth with no big chunks left.

Now comes the creamiest part. Add the remaining cashew mixture, mix it in, and then use an immersion blender on high speed to whip, whip, whip. The potatoes should become very smooth, fluffy and creamy. Taste and adjust for salt and pepper along the way, transfer to a serving bowl, garnish with chives or other delights, and serve.

From The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz.

Heres a lovely trick a thick, creamy. savory gravy with all the traditional flavors that uses white beans as an essential thickening agent. You wont be able to taste the beans, but theyll be in there, adding nutritional heft to your plate. We omitted the onion, as we do, and liked the results even without additional flavoring.

If your family enjoys a biscuits-and-gravy kind of holiday, Isa suggests you crumble two vegan Italian sausages in just before you adjust the gravy for salt at the end. But we went with the smooth version, draped over our whipped potatoes and pretty much everything else on our plates. Youll get about 4 cups of gravy, but be advised it will not last long.

1 medium yellow onion, roughly chopped

Freshly ground black pepper

2/3 cup all-purpose flour

3 1/2-3 3/4 cups vegetable broth, purchased or homemade (see note)

2 (15-ounce) cans navy beans, rinsed and drained, or 3 cups cooked navy beans

1/3 cup tamari or soy sauce

NOTE: Remember, for a quick vegetable broth replacement, whisk 1 teaspoon of mild, yellow miso paste per 1 cup of warm water and youre good to go.

Preheat a saucepan over medium to medium-high heat. Heat the oil, then saute the onion and garlic for 5 minutes. Add the thyme, sage and lots of black pepper; cook for 3 minutes more. While that is cooking, in a small bowl, whisk the flour into 3 cups of the broth until dissolved.

If you have an immersion blender, add the beans, broth mixture and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens.

If you are using a countertop blender, blend the beans, broth mixture and tamari until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Return everything to the pot and stir often over medium heat to thicken.

Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by adding extra broth, anywhere from 1/2 cup to 3/4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally. (Add the torn-up sausage pieces here, if youre using them, and let them heat through). Taste and adjust for salt. Keep the gravy covered and warm until ready to serve. If the top hardens, use a whisk or strong form to reincorporate before digging in.

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Food Fare: Create vegan versions of holiday fare - Times-Mail

The Wild Burger at Gigis Wellness Cafe. // Photo by Zach Bauman

Its not just white hippies.

Gigi Jones is talking about Kansas Citys vegan communityplant-based diners in a notorious Cowtown. The communitys growing fast, and the vegan restaurant scene is growing to meet them. And its Black restaurateurs and diners who are leading the charge.

Jones is one of several Black entrepreneurs to open a vegan restaurant or catering business in KC in the last couple of years. She works as a health and wellness coachstage name, Gigi the Veganand opened her first restaurant, Gigis Vegan + Wellness Caf, in Westport this July.

Jones has witnessed a surge of interest in plant-based eating recently. But the scene wasnt always so rosy. When she first went vegan in 2015, she felt alone. I was the elephant in the room, she says. I felt like within my community that I was the first vegan ever. I know I wasnt, but I felt that way.

Gigi Jones. // Photo by Zach Bauman

Jones worked hard to promote plant-based eating locally, teaching workshops at health-food stores, and expanding her client base. But she knew Black diners needed a targeted approach. Last November, she started Midwest Soul VegFest, a vegan food festival focused on the Black community. More than 3,000 people attended. (COVID-19 put a damper on a repeat festival this year).

I think the face and the culture [of veganism] is changing, Jones says. Right now, people are seeking better, healthier lifestyles, and Im grateful to be a part of this movementand it is a movement.

Gigi holds a salad. // Photo by Zach Bauman

The movement appears to be national as well as local. According to a Pew Research Center survey from 2016, Black Americans are almost three times as likely to identify as strict vegans or vegetarians than white Americans. Mainstream perceptions of veganism have been slow to adjust. Type vegan into any stock photo site, and youre still likely to be greeted with variations on a theme of Thin White Woman Trying to Look Through a Cucumber.

For a long time, those perceptions guided local restaurant offerings. Sisters and business partners Arvelisha Woods and India Pernell were inspired to open Matties Foods in part because they couldnt find any restaurants that catered to them. Like Jones, the pair first went vegan in 2015.

At the time, we had Fd and we had Caf Gratitude, says Woods. The restaurant scene was like a desert. No one African-American was vegan that I knew, no one was talking about it. And when we went to Caf Gratitude, I didnt even really understand the menu. I was like what is that? There was nothing I can even pronounce.

Mild Nachos at Matties. // Photo by Zach Bauman

Woods says she understands the motives behind those menu choices nowbut she still craved the comfort foods shed enjoyed before she switched to a plant-based diet. She wanted mac and cheese. She wanted nachos.

The real deal, echoes Pernell. I was tired of leaving hungry.

The pair started making and selling jars of vegan queso at pop-ups and food festivals. Then they launched a successful food truckMatties Vegan Eats. This September, they updated the name to Matties Foods and moved to a brick-and-mortar restaurant in east Brookside. The new menu features nachos, burritos, and brisket sandwiches. The restaurants motto is emblazoned in neat cursive on a bright mural wall: Comfort food made smart.

Arvelisha Woods (left) and India Pernell (right) of Matties. // Photo by Zach Bauman

Dropping vegan from the restaurants name was intentional. Although we are vegan, I dont feel like we embody the vegan brand or the vegan message, says Woods. Sometimes [vegans] can be very cruel, especially to newcomers. Whatever your journey is, whatever your start is, I am celebrating you. And sometimes the vegan community doesnt do a lot of celebrating because we do a lot of condemning.

Were not all mean, Pernell adds, and both she and her sister laugh. Listen. We are not all mean.

Matties Vegan Eats. // Photo by Zach Bauman.

Woods and Pernell arent alone in ditching the vegan label. The term has a history that doesnt necessarily resonate with many Black diners. Although people around the world have been eating plant-based diets for centuries, it was white animal rights advocate Donald Watson who coined the word vegan and founded the Vegan Society in 1944.

Because of that history, its easy to conflate veganism in general with animal rights activists in particular. But doing so collapses the diverse concerns of vegan eaters, who dont fall neatly into one ideological bloc. Some people eat vegan for climate and sustainability reasons, others for weight loss or health or religion.

None of the business owners I spoke to for this story referenced animal rights as their primary motive for going vegan. Although reliable survey data are scarceand rarely capture details on raceanecdotal evidence suggests Black vegans are far more likely to cite health concerns as the main driver of their diet. Which invites the question: Why arent animal rights groups connecting with Black vegans in the same way?

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It may not help that some groups have coopted the rhetoric of anti-racist activism in clumsy waystake the PETA-sponsored (and ultimately rejected) Super Bowl ad in which cartoon eagles and bears and mice take a somber Colin Kaepernick knee to a breathily hummed national anthem. Cries of speciesism, however well intentioned, can come off at best as tone-deafat worst, as blatantly dismissive of anti-Black racism and the ongoing struggle for human rights. And white-led animal rights organizations cant seem to keep the tofu-egg off their face for long.

Top: Kimberly Vincents vegan Hot Wings. // Photo by Zach Bauman

But the most likely explanation is a simpler one: Black Americans just have bigger fysh to fry. Jones, Woods, and Pernell all started eating vegan due to health concerns. So did Kimberly Vincent, the owner and chef of Topknotch Vegan Vittles. Vincent was inspired to start selling her plant-based riffs on soul foodSouthern-fried jackfruit bites, chicken wings, fried fysh sandwichesin 2018 after her own success curing digestive issues with a vegan diet.

We have a lot of sick people, Vincent says. A lot of people are figuring out because we have a high rate of high blood pressure and diabetes, they can change the way that that runs in their family. Instead of being a statistic, they can change that.

The statistics back her up. According to the CDC, Black Americans are far more likely to have hypertension, asthma, diabetes, and heart disease than white Americans. They have a higher mortality rate for most cancers, and theyre likely to die at a younger age than their white counterparts from all causes.

Kimberly Vincent, holding her vegan Chicken & Waffle of Vegan Vittles. // Photo by Zach Bauman.

In the face of these disparate health outcomes, Black health-care consumers also receive disparate treatment. Several studies have documented that Black patients are less likely to receive major procedures and therapies even after controlling for insurance status, comorbidities, and the severity of their condition. Theyre also systematically undertreated for pain. Its no surprise that many are looking for answers outside of the traditional health-care system.

Theyre being a little more compassionate toward themselves and a little more aware now that we have control over what we put in our bodies, says Pernell. I think now its like Oh, well let me just at least try it. Let me look into it.

Black health matters, says Jones. When we look at our health, you know, not only do we not receive the same information from a physician the way that our [white] counterparts would, certain things, certain foods affect us more.

Adding syrup to the vegan Chicken & Waffle // Photo by Zach Bauman

In that vein, Black-owned vegan restaurants have offered a community-based answer to a community health crisis.

In Black communities, there are as many dialysis centers as there are liquor stores, says Woods. Theres things that are not good for us being implanted in our areas. So let me use produce to make something better for my family. I think thats why youre seeing more vegan restaurants that are Black-owned popping up.

Although Vincent is operating Topknotch Vegan Vittles as a ghost kitchen for nowpreparing meals for curbside pickupshes likely to be another major player in the restaurant space soon. COVID-19 has disrupted some of her plans, but she says opening a brick-and-mortar restaurant is her ultimate goal.

In my mind, I have to change the perception that people have of vegan food and show them, yes, its vegan, yes, it can be delicious, yes it can be good. Even though I serve soul food, I can say that its a healthy soul food. Thats how I feel that it can impact the Black community. Thats how it IS impacting the Black community, because it looks good, it tastes good, and they can relate to it.

The proliferation and success of vegan restaurants in Kansas City suggests that that perception is indeed changing. Vincent notes that a large portion of her clienteleshe estimates 40 percentdont identify as vegan. At least, they dont identify as vegan yet. Some of them are interested in making healthier choices but not ready to commit to eating plant-based full time. Others are just attracted to the food. Vincent posts frequent photos of Topknotch dishes on her Facebook and Instagram accounts to show customers that vegan food isnt just grass and twigs.

Woods and Pernell say they serve a lot of non-vegan customers at Matties, too. And all of the entrepreneurs I spoke to say their customer base is diverse. Its definitely not just white hippies.

I think that people are waking up, says Jones. I think things have shifted. I believe that the African American community is starting to wake up and know that its time for a change.

On twitter @lizcookkc

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Black vegans are carving their own identity - Kansas City Pitch

Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes include desserts and burgers, so if youre looking for something new and delicious, these recipes are it!

We also highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, dont forget to check out ourPopular Trends Archives!

Source: Eton Mess

This Eton Mess by Brittany Berlin goes wonderfully after a heavy meal since this dessert is light and creamy!

Source: Coconut Curry Zoodles with Asian Greens and Silken Tofu

The key to creating the perfect bowl of Coconut Curry Zoodles with Asian Greens and Silken Tofu by Rachel Phipps is to fry off a few aromatics before adding curry paste to the pan to make sure you get a complex, layered broth, regardless of the paste youre using.

Source: Bean and Beet Burgers

Plant-based burgers are popping up all overeven in mainstream fast-food restaurants. Its great to have choices when youre on the road, but the homemade goodness of a burger like this one thats high in protein and low in fat. Featuring black beans, walnuts, oats, and pickled beets, these Bean and Beet Burgers by Robin Robertson have a great flavor and firm texture that holds up well when cooked. The wheat gluten will make firmer burgers, but its okay to leave it out if youre gluten intolerant.

Source: Baked Mac n Cheez

This Baked Mac n Cheez by Annie Kimmelman is one you wont want to miss! Baked mac and cheez is the ultimate comfort food and perfect to enjoy on a chilly day.

Source: Pot Pie

This plant-based vegetable Pot Pie by Wholesome LLC boasts a simple whole wheat crust, creaminess without dairy, flavor from a mixture of herbs & seasonings, and legumes providing an anti-inflammatory powerhouse.

Source: Chickpea Shakshouka with Avocados and Fresh Herbs

Shakshouka is a dish that has roots both in the Middle East and North Africa, and it is a fun dish to veganize. The traditional preparation calls for eggs to be poached over tomato broth spiced up with coriander, paprika and other flavors. But who needs the eggs? Not us! Instead, in this Chickpea Shakshouka with Avocados and Fresh Herbs by Lisa Dawn Angerame, chickpeas are added right into the sauce, along with extra vegetables, Aleppo pepper and a hit of nutmeg for a flavorful, hearty, protein-packed situation. You dont have to wait for breakfast to eat it, either. It is a great busy weeknight meal; serve it right out of the skillet with a side of crusty bread to sop up all that delicious sauce.

Source: Black Bean Fudge Brownies With Sweet Potato Caramel

Everybody loves brownies, but brownies with caramel are by far the best. This Black Bean Fudge Brownies With Sweet Potato Caramel by Ashley Madden uses a rich chocolate, black bean, and date brownie batter and then marbles homemade sweet potato caramel throughout the dessert.

Source: Dark Chocolate Brownies With Zucchini and Walnuts

These brownies are absolutely amazing because theyre soft, melt in your mouth, and decadent, without having any clue that zucchini is hidden inside. This Dark Chocolate Brownies With Zucchini and Walnuts by Camille David is straight forward and will surely impress your friends and family! Is there ever a bad time for brownies?

For those of you interested in eating more plant-based, we highly recommend downloading theFood Monster App with over 15,000 delicious recipes. It is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about theenvironmentalandhealth benefitsof aplant-based diet.

Here are some great resources to get you started:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to theOne Green Planet Newsletter!Lastly, being publicly-funded gives us a greater chance to continue providing you with high quality content. Please considersupporting us by donating!

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From Eton Mess to Bean and Beet Burgers: Our Top Eight Vegan Recipes of the Day! - One Green Planet

December 8th, 2020 by Johnna Crider

You may recognize the surname von Holzhausen from Tesla Franz von Holzhausen designed Teslas Model S, Model 3, Model X, and Model Y. Hes also designing the Cybertruck, the Semi, and the next-generation Tesla Roadster. However, this isnt about him, but about what his wife, Vicki, is doing. I saw a tweet from Franz a couple of weeks ago and discovered that her business, Von Holzhausen, makes things that I like (think: cute stuff such as purses, wallets, and accessories.)

Im not really a purse-carrying person more of a backpack so I rarely buy them, but sometimes Ill treat myself to a wallet. However, I saw these cute credit card holders and decided to go with one of those. Perhaps Ill splurge another day on one of their backpacks. However, before I share my review of her products, I want to dive into what shes doing.

Von Holzhausen has a Conscious Code which is the standard of ethical and sustainable values and practices. Her products are approved by this code and meet the following criteria:

Their popular product, The Shopper, which is a large bag in Technik-Leather, was made with 17 plastic bottles and conserved 402 gallons of water along with 2.5 acres of land. It also has a 33% lower carbon footprint. Thats not what inspired me to support her, though. It was her work in giving back.

Money talks, as they say, and by choosing to support a company that is focused on sustainability instead of just going to Walmart and buying something that was cheaply made and will tear up by next year or so, I made a statement, and in turn, Von Holzhausen is also making a powerful statement several, actually.

Every year, Von Holzhausen gives 10% to its nonprofit partner, Hope Gardens. This year, theyve also donated to help with the Australian bushfire and the California wildfires as well as to Black Lives Matter foundations. During the holiday season, theyve added a few more charities to the list and encouraged customers to either give 20% or take off. The extra money they do raise will go to Hope Gardens and two more charities: Heal the Bay and the Humane Society.

The core reason why I wanted to support them is because of their sponsorship of Hope Gardens Family Center. Thats right the von Holzhausens have a heart for helping those who are impacted by homelessness.

Photo by Johnna Crider

The holiday season is pretty hard for those facing homelessness. I remember living in a shelter during Christmas at least four times in my life all when I was a kid. The shelter employees tried to make it fun, and as a child, I thought it was a grand adventure, but now as an adult, I realize the true situation my mother was in and am grateful for the kind people in the shelters who helped us.

The past two years of my life have been some of the most stable Ive ever had, and being able to support a company that has the goals of helping the people and our planet is something that I am proud to do.

Photo by Johnna Crider

I will keep this short and sweet. I simply loved the feel of the vegan leather. I would have gotten the wallet, but when I bought this, there wasnt a red one. That vibrant color spoke to me. What I also admire is their shipping options. Von Holzhausen has a sustainable option in which they fill the box up with tissue paper and wrap the item snugly in the tissue paper.

I make and sell jewelry online, and I use bubble wrap, but I never buy bubble wrap. Instead, I reuse the bubble wrapping from other products I buy online and also incorporate tissue paper. My reasoning for this is economics as well as sustainability, but if every company was to focus on sustainability in their packaging, I think it would make a huge difference.

I believe we should support businesses that support our values. Also, if you have it to spare and want to do something more, perhaps look into charities especially local ones that align with your own values, and donate what you can to them.

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Tags: charity, Franz von Holzhausen, Sustainability, Vegan Leather, von Holzhausen

Johnna Crider is a Baton Rouge artist, gem, and mineral collector, member of the International Gem Society, and a Tesla shareholder who believes in Elon Musk and Tesla. Elon Musk advised her in 2018 to Believe in Good. Tesla is one of many good things to believe in. You can find Johnna on Twitter

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Von Holzhausen, Vegan Leather, & Helping The Homeless While Promoting Sustainability - CleanTechnica

HomeFood & BeverageBiospringer Introduces New Source of Vegan Protein From Yeast Fermentation Biospringer

In view of the increasing number of vegan, vegetarian and flexitarian consumers worldwide, Biospringer, a division of Lesaffre, is introducing its innovative new yeast protein. The new and revolutionary Springer Proteissimo 101 is a complete yeast fermentation protein for meat and milk alternatives that does not produce any unwanted taste.

Springer Proteissimo 101 is a nutrient-rich, neutral-tasting ingredient and an easy-to-use building block for tasty, protein-enriched foods. With the introduction of Springer Proteissimo 101, we offer a unique yeast protein that is both long-lasting and digestible and has a clean taste without unwanted aftertaste. This underlines Biospringers ability to innovate and implement a customer strategy that always focuses on customer needs and keeps consumer expectations in mind, says Hanane Lamjaj, Global Marketing Director of Biospringer.

Yeast protein is also gluten-free, and has a stable supply chain since it is not dependent on harvest or seasonality and can be produced continuously in France where the company operates. Yeast protein does not contain any genetically modified organisms, it is suitable for vegetarians and vegans and is certified kosher and halal.

Biospringer also produces other yeast ingredients, in particular vegan flavours for meat and cheese analogs; including chicken, beef and cheese flavours. Biospringer is part of Lesaffre, one of the worlds leading yeast and fermentation groups.

The Proteissimo project was driven by Lesaffre R&D in collaboration with European partners such as Agro Paris Tech, Wageningen University, Improve, ProDigest, Ecoact and Campden BRI. Our innovative technology is protected by patents, says Eric Oriol, Director of the Puri Center, Corporate R&D of Lesaffre. The new product is based on more than a century of experience with yeast and yeast ingredients for food manufacturers and extensive consumer research.

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Biospringer Introduces New Source of Vegan Protein From Yeast Fermentation - vegconomist - the vegan business magazine

If ever there were a year to buy your loved ones vegan cookbooks, 2020 is that year.

Were surrounded by more vegan meats than ever before, while in the midst of accelerating climate change fueled by animal farming and an ongoing pandemic linked to animal confinement. The reasons for eating vegan in 2020 and beyond are clear. The only struggle is picking which vegan cookbooks to give as gifts.

Thats because publishers continued to shower the market with vegetarian titles in 2020, including solid new offerings from such accomplished vegan cookbook writers as Bryant Terry (Vegetable Kingdom: The Abundant World of Vegan Recipes) and Robin Robertson (The Plant-Based Slow Cooker: Over 225 Vegan, Super-Tasty Recipes).

I recently read through the stack of plant-based books that arrived at my home office during 2020 and selected these seven as the most unusual and best-suited to spreading holiday cheer during a season when were all hungry for change.

Vegan Christmas: Plant-based Recipes for the Festive Season, by Audrey Fitzjohn. Smith Street Books. $14.95.

With gorgeous photos and zero chat, this slender hardback serves up an elegant French Christmas worthy of holiday aspiration. Paris-based writer Fitzjohn sticks to Christmas classics (mushroom Wellington; frosted sugar cookies) and dishes designed to look great on display (festive fir artichoke puff pastry; praline-coated snowballs). The book is divided into five sections and contains recipes for sweet breakfasts, starters, festive mains, desserts and a whole chapter devoted to vegan yule logs (panna cotta with almond; chestnut cream with mango). The book gives both preparation and cooking times for all dishes. A few of the recipes, such as roasted tempeh with sweet potato mash or vegetable pies, might work into a weeknight routine, while most, including citrus punch, blinis with caviar, roasted seitan with vegetables and Black Forest cake, demand a festive occasion.

Evolving Vegan: Deliciously Diverse Recipes from North Americas Best Plant-based Eateries for Anyone Who Loves Food, by Mena Massoud. Tiller Press. $29.99.

Best known for playing Aladdin in the 2019 Disney live action hit of the same name, Massoud is an actor and a vegan who was born in Egypt, grew up in Toronto, lives in Los Angeles and thinks the world is becoming more vegan. His fun compilation book highlights this shifting food scene with tempting recipes from his own kitchen, his mothers kitchen and the kitchens of 35 vegan restaurants in major cities in the U.S. and Canada. Professional recipes in the hardback include loaded pancakes (Veggie Galaxy in Cambridge), jackfruit flautas (No Bones Beach Club in Seattle), Szechuan beef (YamChops in Toronto) and ice cream cookie sandwiches (FoMu in Boston). Massouds own contributions include tofu pad Thai and sweet potato lasagna, while dishes such as koshare, moussaka and basbousa come straight from his Mammas recipe box.

Two Dollar Radio Guide to Vegan Cooking: Recipes, Stories Behind the Recipes, and Inspiration for Vegan Cheffing, by Eric Obenauf. Two Dollar Radio. $14.99.

Its a bright yellow, palm-sized cookbook with an off-kilter point-of-view, yet its also something more. Tucked between recipes for fish tacos and sausage sammies is a quirky vegan short story about Jean-Claude van Randy, Speed Dog, Rach, the Drunk Publicist and a restaurant called Tofu Daddys Nacho Emporium. What the story lacks in plot, it makes up for in eggplant cook-offs, 1988 gray Aerostar vans and The Flaming Lips. In between the tiny chapters of this oddly engrossing plant-based tale is a (vegan) cheese-friendly menu of chicken wings, tater tots, breakfast sandwiches, crab cake Benedicts and Italian casseroles. The book includes two dessert recipes (Devilish cheesecake; maple-frosted cookie dough bars) and eight vegan life hacks.

Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet, by Lauren Harrtmann. Page Street Publishing. $21.99.

Hartmann, a long-time vegan, is a culinary school grad and pastry chef who grew up in the South. That combination produces a must-have cookbook stocked with recipes perfect for the winter season. These comforting dishes include Cajun Brussels sprouts with cheesy grits, barbecue tempeh with sweet corn pudding, Hoppin John risotto and smothered steaks with greens. The book includes both a baked white mac and cheese and a mac n cheese soup. Yes, theres a recipe for pimento cheese spread and another for biscuits with gravy, plus recipes for fried broccoli with creole rmoulade, jalapeno hushpuppies, and fried pickles. Dessert brings out banana split sugar-dusted beignets and Mississippi mud cheesecake.

Effortless Vegan: Delicious Plant-Based Recipes with Easy Instructions, Few Ingredients and Minimal Cleanup, by Sarah Nevins. Page Street Publishing. $21.99.

From the creative force behind food blog A Saucy Kitchen, this book serves up 75 gluten-free recipes that come together quickly using pantry staples. Nevins, an American living in England, delivers a menu rich in beans, grains and vegetables populated with dishes such as cheesy broccoli soup, 15-minute tomato soup, black bean chilaquiles, spicy cauliflower lettuce wraps and sweet potato-spinach curry. Chickpeas are a particular favorite and appear in recipes including 10-minute smashed chickpea scramble, Mediterranean chickpea-spinach stew, and savory socca pancakes with balsamic mushrooms. No-bake treats such as edible cookie dough and chocolate dipped peanut butter oatmeal bites dominate the desserts. The book finishes with 5-minute sauces.

Vegan Junk Food: A Down and Dirty Cookbook, by Zacchary Bird. Smith Street Books. $24.95.

Fast food classics get the vegan treatment and emerge as temptingly familiar dishes such as The Big Zac and mushroom poboys in this hefty hardback. Bird, who is based in Melbourne, Australia, offers a recipe for fablova (his vegan spin on pavlova, a favorite dessert Down Under) but it is one of few hints about his background. Otherwise the recipes for breakfast sandwiches, Philly cheese steaks, tofu banh mis, bratwursts and pizza waffles read like an American menu, as do appetizers such as mozzarella sticks, jalapeno poppers and poutine. The Southern-fried chicken drumsticks deserve mention for their innovative use of jackfruit in place of chicken flesh and cauliflower stocks doing duty as chicken bones. Desserts include baklava and chocolate hazelnut ice cream, while a chapter of vegan pantry staples closes the book.

Smoothies That Taste Like Girl Scout Cookies: Your Favorite Cookie Flavors Using Healthy, Whole-food Ingredients, by Colin McCullough. $4.99.

Self-published by the Portland, Maine-based author who wrote the 2019 The Healthy Vegan Cookbook, this slim volume packs in a strong list of cookie-themed drinks. Usual ingredients such as Medjool dates, cacao powder and bananas abound, yet there are many surprise ingredients too, such as quick oats, sweet potatoes and yellow squash. Flavored oils allow for the recreation of the classic cookie tastes. A portion of the proceeds supports the Girl Scouts of America.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at [emailprotected]

Twitter: AveryYaleKamila

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Seven new vegan cookbooks that perfectly suit this unusual year - pressherald.com