Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen [A Cookbook]

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.

Omnivore or vegan (or anywhere in between), we're all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.

With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine-and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column-along with exquisite photography and helpful tips throughout-will show all of us innovative ways to cook with fresh produce and whole foods.

From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you'll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

Breakfast
Muesli   | 3
Coconut Quinoa Porridge
with Toasted Almonds  |  4
Green Smoothie with Avocado  |  7
Go-To Pancakes  |  8
Date Nut Bread  |  11
Peach Crumble Coffee Cake  |  12
Tempeh and Sweet Potato  Hash  |  15
Tofu Scramble  |  16
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble  |  19
Breakfast Tostadas with Refried
Black Beans and Cabbage Slaw  |  20
Appetizers & Snacks
Five-Minute No-Bake
Granola Bars  |  25
Baked Kale Chips  |  26
Crispy Roasted Chickpeas  |  29
Socca  |  30
Sesame Flax Crackers  |  33
Sweet Pea Hummus  |  34
Parsnip Fries with Spicy Harissa
Mayonnaise  |  37
Polenta Squares with Sun-Dried
Tomato and Walnut Tapenade  |  38
Summer Rolls with Spicy Peanut Sauce  |  41
Soups
Creamy Tomato Soup  |  45
Chilled Cucumber Soup with
Mango Salsa  |  46
Gingered Carrot Bisque  |  49
Corn Chowder with Chive Oil  |  50
Miso Soup with Shiitakes, Soba,
and Asparagus  |  53
Sweet Potato and Peanut Stew
with Kale  |  54
Jamaican Jerk Chili with Quinoa
and Kidney Beans  |  57
Smoky Black Bean and Sweet
Potato Chili  |  58

Salads
Greek Salad with Tofu Feta  |  63
Kale Salad with Kabocha Squash, Toasted
Hazelnuts, and Pomegranate Seeds  |  64
Heirloom Tomato and Golden
Beet Panzanella  |  67
Snow Pea, Cabbage, and Mizuna
Salad with Smoky Tempeh  |  68
French Lentil and Arugula Salad
with Herbed Cashew Cheese  |  71
Roasted Cauliflower and Freekeh Salad  |  72
Quinoa Salad with Sweet Potatoes,
Kale, and Pesto Vinaigrette  |  75
Wheat Berry and Green Bean Salad with
Dried Cranberries and Celery  |  76
Main Dishes
Penne with Summer Squash,
Corn, and Herbs  |  81
Orecchiette with Creamy Leeks
and Broccoli Rabe  |  82
Butternut Squash Mac and Cheese  |  85
Asparagus, Arugula, and Pesto Pizza  |  86
Carrot and Fennel Pot Pie   | 89
Mushroom, Pecan, and Lentil Burgers  |  90
Zucchini Quinoa Cakes  |  92
Smoky Tempeh and Hummus
Sandwiches  |  94
Lentil Sloppy Joes  |  97
Tempeh Kebabs with
Barbecue Sauce  |  98
Roasted Ratatouille  |  101
Kabocha Squash and Tofu Curry  |  102
Eggplant Tagine with Millet
and Preserved Lemon  |  105
Cauliflower and Oyster
Mushroom Tacos  |  106
Mushroom, Chard, and Quinoa
Enchiladas  |  109
Desserts
Ginger Roasted Pears with
Vanilla Cream  |  113
Banana Chia Pudding  |  114
Chai-Spiced Bread Pudding  |  117
Blackberry Coconut Ice Cream  |  118
Cranberry Pistachio Biscotti  |  121
Perfect Pumpkin Pie  |  122
Raw Citrus Cheesecake  |  125
Double-Chocolate Brownies  |  126
Chocolate Cake with Chocolate
Filling and Ganache  |  129
Mexican Chocolate Date Truffles  |  130