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04/04/2014

Cookbook review: Mayim’s Vegan Table!   »

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I just received Mayim Bialik’s debut vegan cookbook, Mayim’s Vegan Table, and I absolutely love it. I have had so much fun making the recipes out of this book. They are easy to follow with super accessible ingredients. I got the feeling this book is catered towards people who are new at veganism or feeding picky, young eaters, but I think anyone can enjoy it! While it can be exciting to make challenging recipes with multiple, unusual ingredients, most of the time I want to make quick meals that are big on flavor. In that respect, Mayim’s cookbook definitely delivers! Like, WHOA! 

The first recipe I made was the creamed cornbread, which is pictured above. I never would have thought of using creamed corn. It added a texture to the cornbread that was both soft and incredibly moist! This recipe did call for quite a bit of maple syrup, which I could see some people very much enjoying, but I would definitely cut down on that next time, maybe even adding some jalapeños. But don’t take that as me criticizing: I very much like having recipes in my repertoire that are delicious in their original form, but can also be easily tweaked to suit my own palate!

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The next recipe I made were the brussels sprouts chips. I meant to share these with my dad, but I ended up eating them all in one sitting. Oops! Peeling the layers of brussels sprouts is not much fun, but the result is so spectacular that I don’t mind doing it again! I hadn’t had roasted brussels sprouts chips since I last went to Social Brewery and Kitchen, so this was quite the treat.

imageMayim’s cheese sauce shows up in a few different places in her book, so I decided to give it a whirl, on it’s own. I used Daiya mozzarella, and in place of wheat flour, I substituted rice flour. I was curious if this recipe could hold up gluten-free. Good news: it does! I think many gluten-free substitutes, such as flour, breadcrumbs and pasta, can be used in the same ration without compromising the taste in her recipes. That is just another reason I am loving this book!  

imageI baked the cheese sauce atop enchiladas (my own recipe, not the ones featured in the book). I was very pleased with the consistency of this sauce freshly made as well as baked in the oven! I could see using this sauce not only on the enchiladas and mac’n cheese in the book, but also with burgers and chili cheese dogs! 

Next up, I made the soft pretzels. These were an Instagram favorite, but I have to admit, I already knew that would be the case! image
I knew I had to make the pretzels, both for myself and because if I’m going to do a review, pretzels are going to be the hit. I am super with-it, when it comes to food trends! My first thought was “Oh no, working with bread dough is so tedious.”, but I should have known better! Mayim’s recipe couldn’t have been easier or faster to make. One thing: the recipe says it makes eight, but then only has you form four pretzels. I only made four and they were huge! So next time I will make eight. I brought two over to my sister and her husband, who are both particular about food. They LOVED THESE PRETZELS, and keep demanding more! So, don’t just take it from me that they are incredible. 

imageThe very last recipe I made were the baked zucchini chips! They were fantastic and I ate them all in one sitting. Four zucchini have never disappeared so quickly! I didn’t have any vegan parmesan, and even though the recipe said that ingredient was optional, I wanted a cheesy taste. I diced up some Daiya mozzarella instead, and I thought it worked pretty well. Of course, I then had to dip them in Sriracha, because, what else? 

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So, that’s that! There are so many more recipes I can’t wait to make, including her Matzo ball soup and falafel! The cookbook contains more than 100 recipes, with appetizer, bread, sauce, breakfast, entree and dessert sections. There is also a sweet introduction, leading up to nutritional information for vegans and a few how-tos. If you are in the market for a new cookbook, I think Mayim’s Vegan Table is definitely worth checking out! 

Full Disclosure: The publishing company sent me this book free for review, however, all of the opinions stated in this post are mine. 

12/13/2012

Make Dr. Blossom’s vegan sufganiyot for your Hanukkah celebrations!  »

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Mayim Bialik shared her vegan sufganiyot recipe with PETA, because they’re pals, and it sounds delicious because when do jelly donuts not sound delicious? When you’re dead, I imagine. Unfortunately, PETA didn’t include a photo of these little treats, so we found a couple of other vegan sufganiyot recipes with gorgeous photos, because what’s a recipe without a picture?

The above is of Season of Karen's baked vegan sufganiyot, a variation on a recipe from Vegan Yum Yum. Below, Inhabitat's vegan and gluten-free version, adapted from a Babycakes recipe.
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Which are you making? All three, right? Happy Hanukkah, let’s eat fried dough and potatoes until we pop!

10/03/2012

Mayim Bialik is a young vegan mom doing her thing!  »


Above is a new PETA ad starring fabulous vegan Mayim Bialik. It’s pretty cute. Here’s a little interview to go along with it:


[Can’t see the video? Watch it on Vegansaurus.com!]

Go Blossom! Do the damn thing, girl. As you know, she’s coming out with a vegan cookbook soon. It’s said to be very family-oriented. I like this whole vegan-family schtick she’s got going! Do we have other stars like that? Stars that are all about vegan family values? Vegan Family Values sounds like a really terrible public access TV show. Unless it was all about piglets cuddling babies, that’s solid gold.

But yeah, we should be promoting veganism as a whole family thing, not a get-skinny-quick-for-your-next-movie-role thing or an “oh, the idealism of youth,” thing.

09/11/2012

Mayim Bialik is coming out with a vegan cookbook!  »

You heard it! Blossom is coming out with a vegan cookbook. As she said last week on her blog:

My next book will be a plant-based (vegan!) family cookbook. Yay! It’s meant for vegan and non-vegan alike! I intend to include all of the Jewish recipes I’ve veganized as well as all of our family’s standard beloved recipes.

I’m into this! I like Jewish food and Blossom was my jam. Remember her boyfriend? What was his name, Vinny? He was the hotness. And Six was so great in those Lifetime movies later in her career. 

So, is there vegan matzo brei in my future?!

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