I’ve been cooking vegan for a few months, and since I’m an omnivore when I eat out, haven’t found a vegan cookbook that suits my needs-- for example, I have no interest in vegan approximations of meat/dairy recipes and the better Indian recipes take forever to make. But Serious Eats has been a treasure trove. Some of their recipes that I like so far (anything with butter I’ve substituted coconut or olive oil):
- Butternut squash kale tacos with cashew crema Inventive and utterly delicious. Halve cashew crema recipe, /'d reduce lime and salt even more than noted. roast squash in coconut oil instead of cooking on stove.
- Lettuce soup I add two minced stalks lemongrass at the beginning; alternatively, some sambar masala or another spice at the end.
- cherry tomato sauce pretty quick
- olive miso condiment intense all purpose vegan seasoning. 3 sprigs is plenty of rosemary, two should be fine
- Colombian soup shelling frozen fava beans takes a few minutes, but otherwise quick and delicious
- Basic guacamole awesome. I have only a small mortar and pestle, so make half recipes. I also like the variation with doubanjiang, Sichuan chili paste
- Tomato soup with corn guacamole tomato soup, with heirloom tomatoes, topped with some maldon salt might be my favorite summer recipe. The corn guacamole, partly done in a mortar and pestle as per their regular guac recipe, is a great add on but not necessary.
- Roasted cauliflower with tahini olives, currants, and parsley Add more olives. Heat of cauliflower softens currants, so wait 20 min before serving.
- Black bean salad with corn cilantro lime dressing
- Chana dal Great fresh, freezes okay
- Sweet corn with toasted coconut
- Harissa carrots I roasted for longer, and rotated trays, and skipped the creme fraiche dressing. But more often, I make Mark Bittmans simpler roast carrots with cumin
- Smashed cucumbers
Less success with these:
- Quinoa with chimichurri oregano was overpowering
- Chana dal
