Sizzling Saigon Crepes, Green Shakshuka with Eggs, Lemon-Glazed Ginger Scones . . .

Explore vegan and vegetarian cooking with our best plant-based recipes! [America's Test Kitchen] [View in a Web browser]( [The Complete Plant-Based Cookbook]( [Just Published! Save 43%. Cover price: $34.99. Your price: $19.99. ORDER NOW]( [Bundle & Save. Add Cooking with Plant-Based Meat & save 43% on both books!]( 570+ Foolproof, Flavorful, & Flexible Plant-Based Recipes Dear friend, I’ve been eating a “mostly plants” diet for 25+ years. I love vegetables, mushrooms, grains, and beans. They are delicious and endlessly variable. I’ve written four vegetarian cookbooks and am extremely passionate about my garden, so you can imagine that I’m excited to share [The Complete Plant-Based Cookbook]( which is a favorite in my kitchen. The Complete Plant-Based Cookbook is a landmark title with 570+ failproof recipes that are amazingly delicious and so good for you and the planet. All the recipes are vegan, but you’ll also enjoy the flexibility to make substitutions and incorporate dairy-based products and eggs where you’d like, as with our tasty Tofu Rancheros and Avocado or our Green Shakshuka. Plus, for a limited time, you can add [Cooking with Plant-Based Meat]( to your cart and save 43% on both titles. This book is filled with innovative tips for using meat substitutes like Beyond Meat and Impossible Burger in reliable recipes such as Meaty Zoodle Bowl with Mango and Garam Masala and Skillet Chipotle Chili with Lime-Cilantro Crema that you’ll want to add to your repertoire. [Green Shakshuka. Zucchini Bread. Creamy Cashew Mac and Cheese.]( No matter what your reasons are for following (or exploring) a plant-based diet, these guidebooks provide inspiration for every meal. Are you hungry yet? [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer 570+ plant-forward recipes for plant-loving cooks. [ORDER NOW]( The plant-based recipes you’ve been waiting for. While developing the recipes for [The Complete Plant-Based Cookbook]( we came to appreciate vegetables, grains, beans, and legumes in a whole new way. We made surprising discoveries about ingredients we’ve always cooked with such as cashews (who knew this mighty nut could be transformed into a smooth, velvety cream for pastas and cheesecake?) and unripened jackfruit (which shape-shifts to have a shredded pork- or chicken-like texture when cooked). Our exploration into the realm of plant-based dairy and plant-based meat options offered us the chance to taste dozens of new products, leading us to new kitchen favorites and new avoid-if-you-can ingredients. You’ll find inventive recipe makeovers of popular dishes such as our French Onion Soup and Loaded Meaty Nacho Dip. You won’t believe how we were able to capture the satisfying, cheesy goodness of regular cheese using a simple combination of common ingredients. Beyond the recipe makeovers, you’ll notice refreshingly modern and unique recipes such as our Korean Barbecue Tempeh Wraps, Madras Okra Curry, and Tropical Fruit Pavlova. [AltTK and Cooking with Plant-Based Meat Cookbook]( Order The Complete Plant-Based Cookbook and Cooking with Plant-Based Meat and save 43% on both books! This must-have guide to cooking with today’s plant-based meats includes all the satisfying, sustainable recipes for delicious, satiating, meat-forward dishes. Every recipe in [Cooking with Plant-Based Meat]( can be made vegan or vegetarian. Order your copy today. “Repertoire-builders that normalize an ingredient that’s relatively new to all of us.” —Wired [Recipes from Plant-Based Meat]( Meat-Lover’s Veggie Banh Mi Orecchiette with Broccoli Rabe and Sausage Skillet Bratwurst with Apples and Brussels Sprouts Save 43% when you order two great plant-based cookbooks today! [order now]( Brussels Sprout and Kale Slaw with Herbs and Peanuts Nutrient-packed kale and brussels sprouts are the foundation of this fresh and flavorful Southeast Asian–inspired salad. Because raw kale and brussels sprouts are known for being a little chewy or tough, we used our vinaigrette and a simple massage technique to tenderize them. Kale leaves are naturally thinner and more fragile than sprouts, so all you need to do is massage the leaves for about a minute, until they’ve wilted, for a softer texture. We topped the dressed vegetables with chopped peanuts, herbs, and lime juice for a fresh burst of flavor. Can’t get enough of kale? Keep your kale kick going with our Crisp and Creamy Kale Salad or Kale Caesar Salad. Chopping and Mincing Fresh Herbs TO CHOP: Gather leaves into tight pile and hold with your nonknife hand. Use rocking motion to slice thin. Turn sliced leaves 90 degrees and repeat. TO MINCE: Chop, then go over pile again by placing fingertips of your nonknife hand flat on top of knife spine and moving blade up and down with your knife hand while using knife tip as pivot. Tofu Rancheros with Avocado For this plant-based version of huevos rancheros, we used firm tofu to recreate the silky texture of poached eggs. Searing the tofu gave the cubes a deep golden color. We prepared our sauce with diced tomatoes, sugar, lime juice, onion, green chiles, and chili powder. By roasting the ingredients for the sauce (about 30-45 minutes), the vegetables took on subtle sweetness. We topped the dish with avocado, fresh herbs, and scallions. VARIATION Huevos Rancheros with Avocado Prefer eggs and cheese in your rancheros? This variation allows you to incorporate these products. And you’ll still achieve foolproof results. Healthy, satisfying recipes for vegans, vegetarians, and everyone else. [ORDER NOW]( Thai Red Curry with Lentils and Tofu This Thai-inspired dish features earthy lentils and tofu cooked with fresh vegetables and herbs. We prefer green lentilles du Puy for this dish because they hold their shape better during cooking, but black, brown, or regular lentils can be used too. By giving the lentils some time to simmer in our broth made with curry paste and fish sauce, the lentils took on a more complex flavor. Coconut milk added richness to the dish and helped thicken up the sauce. To keep the vegetables and tofu from getting mushy, we stirred them in towards the end of cooking. We finished the dish with a sprinkle of basil and scallions for a fresh, clean taste. Chocolate Espresso Tart This impressive plant-powered dessert features a velvety, smooth chocolate filling topped with a sweet meringue-like foam. We started out by preparing the crust using our Vegan Tart Dough recipe. Once the dough was fully baked and cooled, we used a stand mixer to make the chocolate filling, which required us to add in boiling water to achieve the desired consistency. Giving the filling time to rest in the crust helped the chocolate settle, providing the perfect surface for our whipped topping. Veg Science Water Ganache: The classic way to prepare ganache is by using chocolate and cream. We eliminated the cream in our recipe and found that by increasing the proportion of water to chocolate we could achieve a smooth emulsion and avoid the gritty texture that typically occurs when water is dripped into melting chocolate. Coffee Whip: When instant coffee is whipped with sugar and water, the protein in the coffee granules whips up in a similar way as the protein in egg whites. The air bubbles that form are aided by the sugar, which acts as a sort of a “glue” or stabilizer. 570+ satisfying plant‑powered recipes. [ORDER NOW]( Explore plant-based cooking with confidence. The Complete Plant-Based Cookbook provides plant-based recipes all home cooks will enjoy–vegans, vegetarians, and meat-eaters and dairy eaters alike. We give you the resources, techniques, and tools to make nutritious and satisfying plant-based meals while giving you added flexibility with our recipe variations to use regular dairy products and eggs where you choose. Variations are clearly listed next to the vegan recipe preparation. [The Complete Plant-Based Cookbook]( gives you: 1. 570+ modern plant-based recipes the whole family can enjoy (soups and stews, sandwiches, pizzas, burgers, pasta, sides, snacks, desserts, and more) with nutritional information for each recipe. You’ll also get recipes tailored for your favorite kitchen equipment such as an electric pressure-cooker and slow-cooker dishes. 2. Our “How to Build a Plant-Based Meal” section containing creative recipe pairing ideas and serving suggestions to help you prepare flavorful, colorful, and exciting plant-based dishes for any meal of the day. Recipes are grouped into useful categories such as One-Dish Meals, Add Crusty Bread and a Green Salad, Serve Over a Bed of Grains, and others. 3. Countless strategies for stocking your pantry with plant-powered ingredients (miso, tomato products, mushrooms, beans, fats, etc.) and a reference chart of the most protein-dense plant-based foods to help you meet your nutritional needs. [High-Protein Plant Foods Book Spread]( 4. In-depth information on the variety of alternative dairy products including plant-based milks, yogurts, creamers, and cheeses. We also explore the universe of plant-based meats, diving deep into how they replicate the texture, taste, and characteristics of regular meat. Learn the brands we used for recipe development so that you can easily find them in-store. 5. Our Building-Block Recipes section of core ingredients for plant-based cooking from vegetable broth and fish sauce substitute to vegan mayonnaise and more. 6. Notes from the Test Kitchen sidebars, step-by-step photos, Plant Power sidebars, Veg Science spotlights, and Flavor Booster tips give you supplemental information on the ingredients and techniques used in the recipes. [The Complete Plant-Based Cookbook, Save 43%. The New Era of Plant-Based Cooking is Here. Cover price: $34.99. Your price: $19.99. ORDER NOW.]( [Special Offer: Bundle & Save. Add Cooking with Plant-Based Meat & save 43% on both books!]( [View the web version]( of this email. This offer expires April 18, 2023. All prior sales excluded. No substitutions. [Forward this email]( to a friend. 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