It feels like Christmas every time a new vegan cookbook comes out! My newest addition is Wait, That’s Vegan? by Lisa Dawn Angerame. I’m having so much fun cooking my way through this cookbook that transforms pre-vegan favorites into plant-based versions that are not only tastier, but also healthier.
Lisa’s recipes are full of flavor and feature easy plant-based substitutes that don’t compromise taste. I’ve been sampling several of the recipes, but I have to admit that I’m stuck in the Breakfast and Brunch chapter. In my ten years as a vegan, breakfast and brunch are still the most challenging to enjoy if I’m with a non vegan crowd, and it’s rare to find delicious options unless you’re dining at a plant-based restaurant.
This Broccoli-Leek Frittata is my current obsession. (The Carrot Lox and Avocado Benedict with Hollandaise Sauce are also must tries.) Do yourself a favor and whip this up today! I love how easy and quick it is to make (just about 15 to 20 minutes to prep) and then, you just sit back and enjoy your morning while it bakes in the oven.
Beyond breakfast and brunch, the book includes four other chapters: Salads and Sandwiches, Main Dishes, Desserts and Basics. There are lots of options for every occasion, including classics-made-vegan like Meatless Meatballs and Lentil Bolognese, as well as new favorites like Chickpea Shakshouka with Avocados and Fresh Herbs.
Reprinted with permission from Page Street Publishing Co.