Vegan Cookbook Review: Quick-Fix Vegan (win a copy of the book!)

Vegan Cookbook Review: Quick-Fix Vegan (win a copy of the book!)

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Vegan Cookbook Review {Quick-Fix Vegan} + GIVEAWAY! You can win a copy of this book! She dedicated her book to me! Stovetop Suppers:  Lemony Couscous and White Bean Pilaf, Spicy Smoked Portobello Tacos, Korean Hot Pot, and Seitan Forestière. Soups in Short Order:  Quick Vegetable and Quinoa Soup, Sweet Potato-Spinach Soup, Coconut Corn Chowder, and Last-Minute Laksa. Speedy Sandwiches:  Chesapeake Chickpea Sandwiches, Seitan and Slaw Wraps, Mediterranean Quesadillas, and Indonesian Satay Sandwiches with Peanut Sauce. Snappy Salads:  Black Bean and Sweet Potato Salad, Soba Slaw, Green Papaya and Tofu Salad, and Corn, Red Bean, and Blueberry Salad with Mango Dressing. Easy Make-Ahead Bakes:  Mac and Cheezeburger Bake, Jambalaya Bake, Tuscan Kale Lasagne, Special Spicy Empanadas, and Muffuletta Pizza. (Almost) Effortless Desserts:  Butterscotch Apple Cookies, Shortcut Baklava, Fresh-Fruit Cake, and Ginger-Cashew Chocolate Truffles. I use her Lemon-Cashew Cream Sauce on everything! The name of this pilaf comes from the word silek, which is Arabic for Swiss chard – although I usually use kale because it’s more readily available.  This dish reminds me of a Middle Eastern version of Hoppin’ John. Serve this topped with Tzatziki Sauce (page 118). Heat the oil in a large skillet over medium heat.  Add the onion and spice blend and cook until the onion is softened, about 5 minutes. Add the kale or chard, scallions, black-eyed peas, and the soaked bulgur.  Reduce the heat to low, cover, and simmer until the ingredients are tender and the flavors are well blended, about 10 minutes. Stir in the lemon juice and season to taste with salt and pepper.  Taste and adjust the seasonings, if needed.  Serve hot. Note: Zataar or baharat spice blends are available in Middle Eastern markets, gourmet grocers, or spice stores.  They are also available online.  If unavailable, combine the following: 1/2 teaspoon each ground black pepper and paprika; 1/4 teaspoon each ground coriander and ground cumin; 1/8 teaspoon each ground nutmeg, cloves, and cinnamon.

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