Half lifestyle guide and half cookbook, Going Vegan by Joni Marie Newman and Gerrie Lynn Adams is a great resource for the veg-curious, those who are new to veganism or vegans who are fans of easy, no-fuss vegan cooking. What makes GV different from other vegan primers is that it’s written from two viewpoints: one from Joni—an ethical vegan motivated by compassion for all animals and Gerri—a health-driven vegan motivated by the benefits of a plant-based diet.
One of the most common assumptions about a vegan/plant-based diet is that the food simply won’t taste good. One look at Celine Steen‘s gorgeous photography throughout the cookbook portion of the book will show that assumption is false, while Joni and Gerrie gently but expertly debunk the myth that vegan food is expensive and complicated to find and make. Wondering how to stock a vegan kitchen? Going Vegan will show you how. Confused about soy and how much protein you actually need? Going Vegan breaks it all down. One you have digested that information, it’s on to the food, which is all approachable, simple, healthy and easy to make.
I first tried GV’s Tahini Noodle Bowl because I was intrigued by the sauce that paired balsamic vinegar and tahini—two things I’ve never thought of using together. This combination created an incredibly luscious and delicious sauce to drench over noodles that was good both hot and cold as leftovers the next day. This is a great “go to” dish we’ll be making for quick weeknight dinners and lunches for its simplicity, versatility and ease.
If you want to try this recipe out too, your’e in luck: the kind folks over at Fair Winds Press have allowed me to share it here, and are offering to giveaway one free copy of the book through this post!
To enter for a chance to win, just leave in the comments section your reason for “Going Vegan” or your favorite “go to” vegan dish. Be sure to leave your email, instagram or twitter handle or some other way to contact you in case your comment is chosen.
The winner of this giveaway is Erin G. Thanks to all who entered!
I’ll randomly choose a winner on February 10 … good luck! Shipping is limited to US/Canada only.Print
From Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle. Published by and posted here with permission from Fair Winds Press.
Seems like bowls are all the rage in the vegan community right now. You can make noodle bowls so many ways and serve them hot or cold. We thought this would be a fun one to share, because it shows how easy a restaurant-style dish can be made at home, plus it gives you an idea on how to create your own bowl dishes anytime.
- 1 cup (235 ml) tahini
- ¼ cup (60 ml) soy sauce or tamari
- ¼ cup (60 ml) balsamic vinegar
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) sesame oil, optional
- 1 tablespoon (15 ml) molasses
- 1 tablespoon (15 ml) sriracha
- 1 tablespoon (8 g) garlic powder
- 1 teaspoon Dijon mustard
- 1 pound (454 g) spaghetti or any preferred pasta
- 2 tablespoons (30 ml) mildflavored vegetable oil, optional
- 1 block (10 to 12 ounces, or 280 to 340 g) extra- or super-firm tofu, drained and pressed, cut into tiny cubes
- 1 cup (108 g) shredded carrots
- 2 cups (270 g) chopped broccoli florets
- 1 cup (134 g) green peas
- 1 cup (170 g) shelled edamame
- ½ cup cashews (raw or roasted)
- ½ teaspoon red chili flakes
- Salt, to taste
- Ground black pepper, to taste
- 4 cups (120 g) arugula or spinach
- 1 tablespoon (8 g) black or white sesame seeds
- Prepare the pasta, according to the package directions.
- To make the sauce: Meanwhile, in a small bowl, place the sauce ingredients. Whisk the ingredients until smooth. Transfer to squeeze bottle, and set aside until ready to use.
- To make the bowl: Add oil to a wok or frying pan and heat over medium high. Add tofu, carrots, broccoli, peas, edamame, cashews, and red chili flakes. Toss to combine. Season to taste with salt and pepper. Saute 6 to 8 minutes, or until veggies are bright and vibrant and tofu is slightly browned.
- To assemble the bowls, start with four pasta-sized bowl. Add 1/4 of the arugula to the bottom of the bowl. Top with 1/4 of the spaghetti. Next add 1/4 of the stir-fried mixture. Top with desired amount of sauce and sprinkle with sesame seeds to finish.
- These bowls can be served hot or cold, which makes them ideal make-ahead meals and easy to pack for lunches throughout the week. Simply leave off the sauce until ready to enjoy!
- The oil is completely optional. You can replace it in the sauce with 2 extra tablespoons (30 ml) of tahini, and for the stir-fry, you can simply use vegetable broth or water in lieu of oil. If you’re avoiding wheat pasta, feel free to replace the spaghetti with any variety of grains,
such as quinoa, brown rice, or bulgur.