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Who else is craving comfort foods? It’s crisp and cool (finally!) outside and my body is begging for hearty foods like creamy casseroles, chunky soups, and indulgent baked goods. If you’re feeling the same, I am excited to share Sam Turnbull’s new book, Fuss Free Vegan. It is full of 101 fuss-free vegan comfort food recipes. She’s got all your favorites covered in this fun and beautiful cookbook.
Sam is the blogger behind It Doesn’t Taste Like Chicken and has an easy-going, no-nonsense approach to vegan cooking. I wish I had this book when I went vegan! The recipes here are approachable, made with homemade whole foods. You won’t find fancy or expensive ingredients here, nor will you have to search for hard-to-pronounce ingredients at specialty stores. Instead, you can cook easy breezy dishes like fluffy pancakes, pizza pockets, and macaroni and cheese.
I really like how Sam has focused on classic favorites with doable plant-based options that aren’t loaded with processed products. She’s got a creamy Caesar Salad and Rice Paper Bacon recipe that are amazing, as well as lots of soups, salads, burgers, and sandwiches to choose from. For “fancier” fare, she has tons of flavorful recipes like 15-Minute Peanut Noodles, Sweet Potato Pot Pie, Sun-Dried Tomato & Walnut Bean Balls, and so much more!
And don’t forget dessert! Sam has 21 sweet treats in her cookbook. My favorite is her amazing Fudgy Double Chocolate Brownies recipe. Check it out below!
Sam also includes a whole chapter on vegan staples, like homemade mozzarella, nacho cheese. feta, Parmesan, ricotta, sour cream, and lots of other recipes that will become go-to’s in your recipe arsenal. These recipes are quick and easy, with no more than 3 or 4 steps. You will love the gorgeous photos in the book, all taken by Sam herself!
Try out her Fudgy Double Chocolate Brownies recipe to get a taste of Fuss-Free Vegan and let us know what you think!
Fudgy Double Chocolate Brownies
- 1 cup vegan chocolate chips
- ½ cup vegan butter
- 1 cup white sugar
- ½ cup non-dairy milk such as soy or almond
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ¼ cup cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts optional
Preheat your oven to 350°F. Grease an 8x8-inch baking pan.
In a small saucepan, melt together the chocolate chips and butter, making sure to remove the sauce pan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts(if using).
Pour the batter into the prepared baking pan and bake for 30–35minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight.This is the key to perfect gooey brownies.
To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.