Dirty Vegan is the all-in-one vegan-style cookbook that makes eating vegan fun by letting you prepare delicious vegan cuisine that anyone and everyone can enjoy. Showcasing the sheer variety of amazing recipes you can create, all while remaining vegan, the book provides healthy, vegan alternatives to the sorts of delicious comfort foods that everyone craves.
For too long, the vegan lifestyle has been seen as limiting--a laundry list of all the things vegans can't or shouldn't have so Dirty Vegan makes it easier than ever to live the vegan lifestyle, featuring delicious recipes that use common ingredients available in any grocery store.
We’re talkingover 100 rich, indulgent recipes including Vegan Ravioli Dippers, Cheddar Bread Ring, S’mores Pancake, “Steak” Tips and Sweet Potatoes, Italian Wedding Soup, Vegan Dark Chocolate Peanut Butter Blossoms and many more!
With simple, delicious recipes, Dirty Vegan is not just for vegans, but is perfect for anyone who wants to prepare nutritious dishes using minimal equipment and processing. Self-styled as "vegan junk food"--healthy vegan food that doesn't skimp on taste--Dirty Vegan is a celebration of all the amazing tastes and dishes available to those on vegan diets.
The book is by Catherine Gill, a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. Her popular blog, The Dirty Vegan, has been around since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She currently resides in New England with her husband, daughter, and rescue dog and you can follow her on @TheDirtyVegan. Enjoy these two delicious recipes from the book meanwhile:
Fresh and Toasty Bruschetta Bites
Serving Size: Makes 2 dozen
1 large baguette bread loaf, sliced evenly into 24 pieces
¼ cup vegan butter, melted
8 ripe plum tomatoes, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 ½ teaspoons extra-virgin olive oil
½ teaspoon onion powder
1 teaspoon sugar
2 tablespoons fresh basil, chopped
Salt and pepper, to taste
Preheat oven to 450°F and arrange bread slices evenly on two ungreased baking sheets. Brush bread with melted butter and bake for 5–8 minutes, or until toasted. In a large mixing bowl, combine tomatoes, garlic, vinegar, olive oil, onion powder, sugar, basil, salt and pepper to taste; mix until thoroughly combined. Arrange toasted bread slices on a serving platter with tomato mixture spooned on top. Alternatively, you can serve tomato mixture in a bow with a serving spoon in it, alongside toasted bread in a basket.
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