Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook - Hardcover

Morgan, Charity

Hardcover

ISBN 10: 0593232984 ISBN 13: 9780593232989

Verlag: Clarkson Potter, 2022

Inhaltsangabe

NATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers

“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the foreword

ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52

Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods.

In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.

Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.

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Über die Autorin bzw. den Autor

Charity Morgan is a plant-based chef and author. She has worked with celebrities and top athletes and was featured in the documentary The Game Changers. She grew up on a farm near Sacramento, California, eating dishes from her mother’s Puerto Rican heritage, like pasteles and arroz con gandules, as well as Creole dishes her grandma made, such as jambalaya and gumbo. Charity studied cooking at Le Cordon Bleu College of the Culinary Arts and now lives in Nashville with her husband, former Tennessee Titans linebacker Derrick Morgan, and their two children.

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Introduction


Most people know me from The Game Changers, the documentary in which I transformed everyday comforting favorites into delicious plant-based meals. I was cooking for NFL players in the film, but in real life I cook for all kinds of clients from athletes to musicians and just regular people looking to change the way they eat.

Let me tell you, though, it was a journey to get here. I went plant-based— or “Plegan” as I call it (more about that on page 22)—in 2017. Shortly after, I made a grocery run and looked like a total madwoman—I loaded my cart with every vegetable you could imagine—you’d have burst out laughing if you’d seen it! When I got home that afternoon, my toddler daughter signed to me, “Eat, eat!” (one of her few toddler sign language words). I looked at my garden haul and I swear, I had a full nervous breakdown. I had bought tons of food . . . but what were we going to eat? What was my plan? I didn’t have anything that she’d want, and I had no idea what to quickly toss together. I was so overwhelmed that I put my head down on my kitchen counter and prayed for encouragement. Then, it came to me, in a divine voice:

“Make everything you love—just change the ingredients!”

Call it God, call it the universe, call it a stroke of genius—it was exactly what I needed to hear.

Suddenly I found myself halfway through my jambalaya recipe, but this time, there was no diced chicken, andouille sausage, or shrimp. Instead, I added smoked tofu and spicy blackened veggies for kick and flavor. That’s when I found my mojo. I learned that I didn’t have to reinvent the wheel. I could still rely on my favorite flavors, like traditional Puerto Rican and Creole spices and jerk seasoning, and make the foods I loved, now with plant-based ingredients swapped into the same dishes. I realized that I’d put up mental barriers about what could and couldn’t go in certain recipes, what was traditional, what was authentic, and what the “rules” of the kitchen were.

And you know what? Everybody loved what I was cooking because I was still building layers of flavor like I learned in culinary school (don’t worry, I will teach you how). Transitioning from meat to plant-based cooking for me was a mental shift. Rather than being limited by not eating certain things, being plant-based brought forward new and exciting ways to be creative, and taught me how to take my favorite dishes and make them brand-new. But make no mistake, eating plants doesn’t mean eating rabbit food! One flip through these pages proves that.

This book is a collection of my favorite recipes, my family’s favorites, and my clients’ favorite recipes, too. I’ve come up with quite the arsenal—and they’re all unbelievably flavorful. I use all kinds of amazing spices, surprising hits of acid, and lots of heat to make sure you don’t feel as if you’re missing out. Just try my Fried Chik’n with Spicy Maple Syrup (page 206) or a platter of Buffalo Cheezy Sweet Potato Fries (page 179) and tell me you’re not satisfied!

If you want to jump into a fully plant-based way of eating, go right ahead. If you want to ease into it, that’s fine by me, too—maybe you do meatless Mondays, meatless weekdays, or start with just one plant-based meal a day. It’s all good. Maybe you just want some ideas of how to spice up your day-to-day and eat less meat—I’m here for it. Start slow: try a few recipes at first, learn some new techniques, and work them into your weekly meals. Maybe start with Papas & Walnut Chorizo Breakfast Tacos (page 103) for breakfast one day. Try a next-level Garbage Salad with Creamy LemonPeppercorn Dressing (page 144) for lunch. Make your family a Gochujang Jackfruit Noodle Bowl (page 215) with a side of Sesame Avocado Kale NoEgg Rolls (page 161) for dinner. Eventually, when you’re comfortable, do what I did—try out one of your family favorites and just switch up the meat, fish, and dairy for plant-based alternatives. It really is that easy.

This book was curated with love. I love what I do, I love people, I love our earth, and I love sharing. I look at recipes as a guide, not something written in stone, and mine are no different. I hope this book will gently nudge you out of your normal routine, help break down barriers in the kitchen, and encourage you to explore your culinary creativity. Learn to be flexible, adventurous, and make everything just the way you like. If you don’t like black beans, that’s cool; use pinto or red beans instead. Not a fan of kale? Use spinach or arugula. The world has hundreds of thousands of grains, beans, vegetables, and edible plants to explore. Have a field day!

No matter how you decide to use this book, I’m here to support you, inspire you, and empower you. Because, as I’m hoping you’ll learn, I haven’t lost meat—I’ve gained life.

Charity

Details zur Ausgabe

• Verlag: Clarkson Potter
• Erscheinungsdatum: 2022
• ISBN 10: 0593232984
• ISBN 13: 9780593232989
• Einband: Tapa dura
• Sprache: Englisch
• Anzahl der Seiten: 288
• Kontakt zum Hersteller: Nicht verfügbar