From the makers of all those vegan t-shirts we know and love comes “Eat Like You Give a Damn.” That’s right, Michelle Schwegmann and Josh Hooten of Herbivore Clothing Company have published a cookbook! Intended for new vegans, the recipes are simple and easy but never boring.
Over the past few years, I’ve realized I set a pretty high bar for cookbook cover designs. There are few chefs, smiling and posing and staring me down, that I really need to look at every time I want to whip up something for myself in the kitchen. And come on, let’s choose a typeface that can stand the test of time. At least a year, okay? Back to Eat Like You Give a Damn–I have no complaints! This cover is gorgeous! The typeface is perfect, the overall layout is balanced and vibrant, and the food itself looks great. Well done, Herbivore royalty!
This is really a lovely book, let me tell you. It starts off with several sections that ensure that its newly vegan readers have all their questions answered. (Why is anyone vegan? Who are Michelle and Josh, anyway? Don’t plants have feelings, too?) From there, it moves into your typical cookbook sections, including a basics and staples sections filled to the brim with a whole lotta sauces, dressings, cheeses (vegan!), and more.
As for the functionality of this book, it’s really nice. Most (maybe all?) of the recipes are on a single page, so you don’t need to flip back and forth as you’re browning onions and blending a sauce, etc. And nearly all of the recipes are coupled with a photo that makes your mouth WATER. Seriously, Michelle and Josh really know what they’re doing when it comes to food styling and photog.
On to what we’re all here for: the food. I’ve made only a few recipes so far, but I can’t wait to keep going and make: the Black Bean, Plantain, and Mushroom Enchiladas; the Apple and Peanut Butter Smoothie; Northwest Granola; and the Beirut Bowls (za’atar-spiced chickpeas with greens and veggies, in a bowl!).
As for what I did make:
Cheesy Polenta with Mushrooms, Swiss Chard, and Pinto Beans
This is a really great one. It’s familiar but different. Meaty mushrooms, toasted pepitas–which I couldn’t get enough of–and spicy peppers make sautéed chard a lot more interesting. Plop this over some cheesy spicy polenta, and we have a winner. And this made a butt-ton of food. All the better to eat as leftovers, my dear. I really love leftovers. And my microwave (microondas, in Spanish!).
Savory Chickpea Pancakes
Again, very easy, and mostly made of shelf-stable food you can keep on hand for when you’re not feeling up to wowing yourself. Despite being so simple, they really are tasty. Comforting, too. Yogurt, sour cream, and chutney are the recommended dipping sauces for these cakes, but I went with Sriracha mayo (Just Mayo brand), and it was great.
Recipe: Roasted Beet Burgers
Printed with permission from Book Publishing Company.
Oh-so-easy and terribly delicious. You know a recipe is a keeper when you want to make it again the very next day. These beet burgers are popping with color and flavor and are reminiscent of fall, probably because I eat a lot of roasted beets in the fall. Full disclosure: they do squish out of the bun as you eat them, but what delicious veggie burger doesn’t do that? Besides, sloppy tastes better. Believe me! Or better yet, here, enjoy this recipe! NOW!
Ingredients:
Makes six burgers
2 cups quartered crimini mushrooms
11?2 cups coarsely chopped beet (see tip)
1?3 cup coarsely chopped onion
4 large cloves garlic, coarsely chopped
1 pound super-firm or extra-firm tofu, drained and pressed
2 tablespoons olive oil
2 tablespoons reduced-sodium tamari
2 teaspoons dried thyme
1 cup cooked quinoa, farro, or brown rice
1?4 cup nutritional yeast flakes
1?2 teaspoon salt
1?4 teaspoon freshly ground black pepper
Instructions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Put the mushrooms, beet, onion, and garlic in a large bowl. Using your hands, crumble the tofu into the bowl, making sure to break up the pieces well, and stir to combine. Add the oil, tamari, and thyme and mix well. Spread the mixture on the lined baking sheet so it covers the whole sheet. Bake for 20 minutes. Stir and spread out the mixture again. Bake for 25 minutes longer, until the beet is tender and easily pierced with a fork. Remove from the oven and let cool slightly. Transfer to a food processor. Add the quinoa, nutritional yeast, salt, and pepper. Pulse eight to ten times, stopping occasionally to scrape down the work bowl, until all the ingredients are well chopped and stick together. Return the mixture to the large bowl. Form into 6 patties, putting each patty on waxed paper as it’s shaped. Mist a large skillet (cast iron if you have one) with cooking spray and heat over medium heat. When hot, cook the patties until crispy (in batches, if necessary), about 5 minutes per side.
Tip: Use a beet about the size of a baseball. Scrub it well so you can leave the skin on.
Per burger: 204 calories, 14 g protein, 10 g fat (2 g sat), 16 g carbohydrates, 491 mg sodium, 253 mg calcium, 4 g fiber
Full Disclosure: I was sent this cookbook free from the publishing company for review, however, all of the opinions stated above are my own.
This was a guest post by Reina Pohl! She lives in NYC, where she does the majority of her cooking, baking, and eating. An animal ag truther, she wants YOU to go vegan. For the animals. And the planet. And your health. Follow her on Instagram and Twitter.
