Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan

Avant Garde Vegan blogger Oakley breathes new life into plant-based cooking in this adventurous debut. Oakley transforms traditional dishes into accessible vegan fare, including a lemon meringue pie made with almond milk; “fish” and chips with tartare sauce and mashed minty peas (tofu and nori in place of fish); and Seitan Fillet “Steak” Wellington. He tackles breakfast and brunch with maple pumpkin pie pancakes topped with coconut yogurt; snacks and sides with a vegan baguette with pickled onions; and burgers, dogs, and wraps with Oakley’s take on the Quarter Pounder (the patties are formed with brown rice, marmite, and dried porcini mushrooms). Both Gaz’s Super Green Gazpacho with rose petals and Kentucky Fried Chick’n (the seitan is coated in a spicy batter) are prime examples of his creativity and vibrance in the kitchen. The authors provide delicious plant-based alternatives to milk, butter, cheese, and eggs. Recipes for a basic homemade pasta, sweet and savory pastry doughs, and flavor- ful vegetable gravy solidify Oakley’s book as a beginner-friendly reminder that there are vegan options for every familiar food. These beautiful recipes are at once simple and innovative, and are an outstanding example of the possibilities of plant-based cooking. Readers will enjoy experimenting in the kitchen with Oakley’s expert knowledge and advice. (Feb.)