The Vegan 8 Cookbook: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less. Classic comfort foods made healthier using real, whole food ingredients. No fake cheeses, no fake meats, tofu, green smoothies or boring salads! This is a book that you will find comforting, satisfying, filling and incredibly delicious recipes for your whole family to enjoy!
I cannot believe the day has finally arrived. I have been blogging 6 1/2 years and have worked pretty much non-stop all of that time. Testing recipes, posting on social media, answering emails, comments, recipe requests, fully committed to sharing my passions and creativity with all of you readers. My commitment to you and what I love has kept me going all of this time. Reading your emails of how my recipes have changed your life is honestly why I love to blog, connecting with you, it’s my purpose with this blog. I have worked on this book for a long time and have some recipes in it that were written years back.
So, to say that this is such a sweet moment for me, is an understatement. My publisher and editor (Rachel was a blessing!) and the entire team was, by definition, a dream to work with. There is not one thing I asked or requested of how I wanted my book to look, down to every detail, that they did not meet and truly go beyond. The care and love that we ALL poured into this book is hopefully felt by each and every one of you when you read my book.
Look who else is really excited! That smile of hers just melts my heart. She’s in the book, too, and feels like a rockstar, haha! She is much cuter than me, so I figured a pic of her next to all my books looked better, lol!
ABOUT THE VEGAN 8 COOKBOOK
- 100 recipes, all 8 ingredients or less, not including salt/pepper/water
- Comfort foods and classics to please vegans and non-vegans
- Stunning photo for every single recipe, including, ALL the recipes fit on 1 PAGE, none of this extra turning stuff going on with the recipes.
- All new recipes with the exception of around 10 that are most popular here on the blog or include a variation of one from the blog
- Kitchen pantry chapter outlining all the tools I use, baking tips and ingredients in detail. This is a great chapter that you will want to read BEFORE you start cooking!
- Nutrition stats on every recipe
- Measurements given in both cups and weight/grams
- NO tofu, fake meats, fake cheeses, salads or smoothies!
- All comfort foods in a healthier way
- A large amount of the recipes I offer special tips on for subs in the recipes
- Kitchen Pantry
- Appetizers & Dips
- Time-Crunch Lunches (all done in 30 minutes or less, so cool, right?!)
- Sauces and Dressings
- Easy Entrees (total comfort food!)
- Comforting Soups & Stews (one of my favorite chapters!)
- Scrumptious Snacks & Sides
- Crowd-Pleasing Desserts
- Vegan 8 Staples
With several recipes, just like on my blog, I will list optional garnishes and sometimes an occasional ingredient as an option, but of course, not required.
I really tried to make this whole book work for everybody as best as I could. Obviously I can’t meet 100% of everybody’s needs on every single recipe, but I sure did my best! Most all of the recipes are nut-free or list a nut-free option. There are a few that I don’t list a nut-free option, though. Basically the recipes are just like the ones on my blog. Easy, wholesome, comfort foods that will impress anybody, vegan or not. Pastas, soups, impressive breakfasts, party-worthy dips, delicious snacks, stews, hearty meals, amazing-noamazing desserts.
I specifically did ZERO smoothies, NO fake meats, NO fake cheeses, NO tofu, NO oils as an ingredient. Just good, wholesome homemade recipes that will make your tummies very happy. Oil-free means that oil is not a listed ingredient. I only use whole food fats like nuts or seeds in my recipes. This does not count chocolate chips, since cocoa butter is a natural fat in them. There are a small few that use nonstick spray, like for cakes and pancakes, but that is it.
SOME SNEAK PEEKS INTO THE VEGAN 8 COOKBOOK
DOUBLE CHOCOLATE FLUFFY PANCAKES (Pg. 35)
When your taste testers say “This is like eating chocolate cake for breakfast!!”, then you know you got a winner! They are so fluffy, so chocolatey and so fabulous.
The entire BREAKFAST CHAPTER is meant to impress guests. This is not a chapter full of boring green smoothies or oatmeals. I went all out on this chapter!
TERIYAKI BURGERS (Pg. 137)
The best veggie burgers I’ve ever eaten. For real. The flavor, the texture, all of it. I also was told this by taste testers. Check out this stunning book review and also on the burgers from Spabettie, she says, “Extreme layers of flavor, and a quick and easy recipe that is foolproof. Really. These veggie burgers have staying power – as in hunger satisfying and also in that they do not fall apart. These will hold up on a grill.” That just about covers it!
SUNFLOWER-CINNAMON SPICE CHIA BALLS (Pg. 55)
OK, I know there are some in the anti-sunbutter camp. I get it, it has kind of a nasty taste and can be overpowering. I’m here to tell you, this recipe will change your view! I am the same way with sunbutter. It’s very bitter and strong, but the spices and texture and sweetness hide any of that. They were loved by my taste testers and their kids, so don’t hesitate to make these! They are nut-free, also!
ROASTED GOLD POTATOES WITH ROSEMARY SAUCE
Creamy, filling, comfort food in a bowl!
EASY 1-PAN RED CURRY WITH SPINACH AND CARROTS (Pg. 71)
I’ve made this more times than I can count. It’s one of my absolute favorite recipes in the book. It’s in the TIME CRUNCH LUNCHES chapter (all made in 30 mins or less) and is so full of flavor and easy ingredients. Many bloggers have made and loved it on the blog tour as well!
ULTIMATE BBQ BEAN BALL SUB (Pg. 138)
To. Die. For. Messy and fabulous. My meat-eating brother downed 3 of these! He loved them that much. If that’s not convincing, I don’t know what is! Talk about comfort food and 100% healthy plant-based!
ON-THE-GO LEMON POPPY SEED MUFFINS (Pg. 53)
I love to eat these as a snack, they have a rich lemon flavor and are not too sweet, BUT I do offer a dessert option with a glaze that is amazing, too and perfect for guests! A side note: under the tip, it says you can sub with cornstarch. Please ignore this, it is not recommended. Potato starch is the absolute best starch for both texture and flavor here. It makes a huge difference.
TEX-MEX POTATO SKINS (Pg. 60)
A twist on the classic cheese, sour cream and bacon version and while totally different, insanely delicious in its own right.
CREAMY LEMON AND GARLIC WHITE BEAN CROSTINI (Pg. 63)
The perfect appetizer to serve to your guests or dinner party. They are pretty, easy to eat and full of flavor and will keep everybody’s tummies happy while having a good time.
PIZZA QUESADILLAS (Pg. 83)
Let me just say this, these pizza quesadillas are my daughter’s favorite recipe out of the whole book! My hubby’s in love with them too. I’ve made this recipe probably more than any other new recipe from the book. They are SO GOOD. Tip: Play close attention to the recipe regarding the cheese and the best milk to use is soy milk, it thickens up the best. But, canned make the cheese early in the day and use soy milk for best results. Canned “lite” coconut milk (Thai Kitchen brand is the best) is the next best sub. Lite milks will not do well
TOFFEE-PECAN GLAZED CAKE (PG. 195)
Yes, it’s as good as it sounds. Rich flavor, soft texture, 1 bowl and totally oil-free.
CHOCOLATE PEANUT BUTTER CANDY BITES (Pg. 212)
I created these because of my love for Butterfinger candy bars and let me tell you, they taste just like one! I reversed the chocolate and peanut butter, making the coating the crunchy part and interior the chocolate part instead of the way the bar is done and they are to die for. They were also a huge hit with taste testers.
SHOWSTOPPER CHOCOLATE CAKE (Pg. 192)
This is THE CHOCOLATE CAKE. The only one you’ll ever need again. It is honestly 100% the best chocolate cake I’ve ever made, created or eaten for that matter. If you don’t believe me, my own mother and father, who are not vegan, declared it the best chocolate cake they had both ever tasted in their lives. make sure you follow the exact steps and use a scale so it turns out perfect! I offer both a regular and a gluten-free version, too.
So, to CELEBRATE this big day in my life, I’m going to be sharing one of my favorite recipes in the book, this THAI CURRY SWEET POTATO DIP is one that will be a sure hit at parties. It was a huge win for taste testers and is a perfect example of what my recipes are: easy, simple, delicious and FULL of flavor.
Is that color not gorgeous or what?? I’m telling you, go make this now. Here is the recipe! I hope you all love this recipe and the whole book in general and if you love the book and enjoy the recipes, I would be SO GRATEFUL for a review on Amazon! Those will help me immensely, thank you so much for all of your support all of these years. THIS BOOK IS DEDICATED TO YOU.
My book is also sold in a number of other countries on Amazon, Target, Walmart and many other bookstores and retailers, including Australia now, yippee!! See my main order page for other places.
Thai Red Curry Sweet Potato Dip
- 1 packed cup 248g cooked, mashed sweet potato (see NOTES at the bottom)
- 1 15oz (255g) can white cannellini beans, drained and rinsed
- 2 tablespoons 30g fresh lime juice
- 2 tablespoons 32g roasted almond butter
- 2 tablespoons 30g low-sodium soy sauce
- 1/4 cup 60g Thai red curry paste (I love Thai Kitchen brand)
- 1 teaspoon dried basil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fine salt
- Optional: roasted sliced almonds fresh chopped basil, crackers, veggies
- Add the mashed sweet potatoes, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. You want it 100% smooth.
- Taste and add more salt, if desired. Garnish with almonds and basil if desired, and serve with chips, crackers, or assorted sliced vegetables.
Cook the sweet potato (whole with the skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender or bake it at 400F (200C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cookie potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you're allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.
Nutrition per 1/2 cup: 151 calories, 3g fat, 6.8g protein, 24.7g carbs, 5.4g fiber, 3.8g sugar, 704mg sodium
I’M GIVING AWAY 10 SIGNED COPIES, YAY! Open to US and Canada ONLY. Huge thank you to my publisher for allowing me to do this. I wish I could give one away to every single one of you, but that’s just not possible, so I’m grateful for at least this. All you need to do is enter the giveaway below and you must be subscribed to my blog (see the red box below or on the sidebar) but you should already be subscribed, come on now, haha 😉
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