Book Launch: Essential Vegan Cookbook

Essential Vegan Cookbook

Tomorrow sees the launch of Vanessa Almeida's new cookbook. Sharing a title with the name of her blog, the 'Essential Vegan' Cookbook contains over 60 recipes. Originally launched last December in Portuguese this limited edition run was an instant success in the author's home country of Brazil, inspiring Vanessa to produce an English edition:



Essential Vegan Cookbook is a great looking collection of recipes inspired by the author’s colourful life experiences. Vanessa says she loves combining healthy ingredients to create delicious recipes, proving that vegan food needn’t compromise on flavour. A unique component of Essential Vegan is the inclusion of health tips listed by ingredient, featured on miniature chopping board graphics.

With dishes ranging from vegan versions of Brazilian staples to luscious dairy-free desserts, Essential Vegan Cookbook is the perfect companion for both seasoned vegans and those looking to include more plant-based eating in their lives. This collection of easy-to-prepare, healthy meal ideas is sure to be a hit in any kitchen.



The author has kindly agreed to let us reproduce a recipe from the book:

Chocolate Cheesecake

Base
• 13 vegan digestive biscuits crushed
• 1/2 cup vegan margarine melted

Filling
• 420g firm tofu
• 250g dark chocolate melted
• 6 tbsp unsweetened cocoa powder mixed with 100ml water (blend it together well to make a paste)
• 4 tbsp agave syrup
• 1 tbsp sugar
• 70g shredded almonds for topping

Base
Grease a 20cm round springform baking tray. Crumble the biscuits in a food processor.
Mix it thoroughly with the melted margarine and spread the biscuit base mixture evenly across the baking tin, pressing it down firmly with your fingers.

Filling
Put the tofu in the food processor and blend it until smooth.
Add the rest of the ingredients one at a time and beat it until all the ingredients are nicely blended in.
Using a spatula pour the filling onto the base and sprinkle the chopped almonds on top of the cheesecake.
Cover with tin foil and place in the fridge overnight, or alternatively in the freezer for about 3 hours, before serving.


If that cheesecake takes your fancy, you should see the recipe for black forest gateau in the book, which looks even more delicious. 

Essential Vegan Cookbook is available to buy online at essentialvegan.co.uk 



source: fgvpr



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