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The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion Hardcover – Nov 15 2016
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"Behold the Dreamers" is an unforgettable debut novel about a family's struggle to make a new life in America from author Imbolo Mbue. Learn more
"Moskowitz, the reigning high priestess of vegan cookery, is back at it again with this compendium of 250 animal-free recipes. Here's a book for everyone who thinks vegan cooking is boring, lacking flavor, or simply resulting in an endless stream of salads-these are dishes vegan and vegetarians could serve when entertaining omnivore friends, and everyone would be delighted...The best part: all of these recipes mix and match so well, you don't have to wait for a holiday to make any of these stellar dishes."―Booklist
About the Author
Isa Chandra Moskowitz is the best-selling author of the hit books Isa Does It, Veganomicon, Vegan With a Vengeance, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska.
From the Publisher
Chipotle Mac and Cheese with Roasted Brussel Sprouts
Total: 45 minutes / Active: 45 minutes.
1 pound brussels sprouts, quartered.
1 tablespoon olive oil.
1 cup raw cashews, soaked in water for at least 2 hours and drained.
1 cup vegetable broth, purchased or homemade (page 203).
4 chipotle peppers in adobo sauce, seeded (see Tip).
2 garlic cloves, peeled.
2 tablespoons nutritional yeast flakes.
2 tablespoons chickpea miso or mellow white miso.
8 ounces macaroni.
Chipotle mac and cheese! I probably don’t need to say anything else—you’re already rummaging through your pantry for a can of chipotles and some cashews to soak. Mac and cheese is, after all, the ultimate comfort food. A box of macaroni might as well come with sweatpants, a cozy blanket, and an entire season of Mad Men DVDs.
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for the brussels. Bring a pot of salted water to a boil over high heat for the pasta.
Toss the quartered brussels sprouts with the olive oil and a big pinch of salt. Transfer to the lined baking sheet and bake until lightly browned, about 18 minutes. No need to flip ’em.
Meanwhile, make the cheese sauce. In a blender, combine the cashews, vegetable broth, chipotles, garlic, yeast, miso, and a pinch of salt. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
When the pasta water comes to a boil, add the macaroni and cook according to the package directions. Drain the macaroni in a colander and immediately return it to the pot and stir in the sauce. Place the pot over low heat and stir until the sauce is thickened a bit and everything is deliciously creamy, 3 minutes or so. Taste and adjust for salt, toss in the brussels sprouts, and serve!
Sometimes people forget that chipotles aer still hot and can give you jalapeño hands if you touch the seeds. Use squares of plastic wrap to protect your fingers when handling them. Seed them by placing one flat on the cutting board, splitting it down the center with a paring knife, and using that knife to scrape out the seeds. Immediately scrape the seeds into the sink and wash them away, to prevent any further contact, then place the seeded chipotle directly in the blender. The reason we’re removing the seeds, in case you’re wondering, is that the seeds are really spicy. With the seeds removed, you can use more chipotles, thus getting more smoky flavor without all the heat. If you prefer a completely nonspicy version, use 1 roasted red pepper (homemade or from a jar) in place of the 4 chipotles.
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j'ai fait le tofu glacé genre jambon, le tofu genre spare ribs, les muffins au banane et la pizza cheeseburger et les petites carrotes a la pate feuilleté
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Everything we've had so far is delicious, the ingredients are easy to find and the leftovers make my coworkers swoon at lunch time!
This cookbook had a great variety of recipes and flavours. There's appies, entrées, salads and lots of great baking. If the zombie apocalypse was happening and I could only keep one cook book, this one is it!
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