Today I’m super excited to be reviewing a new cookbook, Homestyle Vegan, (released last month) by my friend and fellow blogger Amber St. Peter of Fettle Vegan! I love Amber’s approach to cooking on her blog, which is warm, inviting, healthy and accessible. She has managed to beautifully capture all of these qualities and more in print, with a stunning collection of 80 recipes (with a gorgeous photo for each), inspired by her childhood memories in Maine to her current life in California.
Homestyle Vegan primarily takes traditional (meat- and dairy-heavy) classics that Amber grew up with and transforms them into healthier, less labor-intensive and non-fussy recipes like Chick’un + Dumplings, Creamy Wild Mushroom Soup, Caesar Salad, Buffalo Cauliflower Pizza, Mac and Cheese, Apple Cider Donuts and Blueberry Crumb Cake, as well as staples like Eggless Mayo and Easy Cashew Cheese. Other recipes are simply plant-based dishes that she enjoys making in her own kitchen with a budget and minimal timing in mind.
Food, cooking, eating, and the memories associated along with them has clearly had a significant influence and impact on her life, and Amber has succinctly but passionately captured a lot of that beautifully in most of her recipe headnotes. If she isn’t recalling a memory, she’s helping out with a cooking tip or describing the dish in vivid and relateable detail.
None of the recipes in Homestyle Vegan use faux meat, and most recipes include soy- and/or gluten-free options. All recipes use ingredients that are easy to find, and techniques that anyone can learn. I also love that Amber is such an expert baker and dessert-maker. I am definitely not, so especially love that it will show me how to make things like Perfect Pizza Dough, Fluffy Whole Wheat Biscuits and Old-Fashioned Cinnamon Rolls with Walnuts +Vanilla Bean Glaze.
If you’d like to learn more about Amber, check out my Why I Cook series and our April interview! If you’d like to grab a copy of Homestyle Vegan for a gift to yourself or another, it’s currently on sale at amazon. But keep reading below for an additional way to snag a free copy!
But first, you are probably wondering about this hasselback potato … it’s one of the first dishes I made from Homestyle Vegan. Like most of the recipes, prep is simple, the ingredients minimal, but the end result is fantastic! I loved the crispy outside and soft interior of the potato, and the warm scent of rosemary and garlic that kind of melts into all of those little nooks and crannies in the potato, along with the olive oil, salt and pepper. Oh, and this smells fantastic baking, and even more so once it’s hit with the rosemary and garlic.
If you are curious about this technique and recipe, I’m so happy that the kind folks over at Page Street Publishing Co. are not only allowing me to share it here, but are also offering a free copy of Homestyle Vegan to one lucky reader through this post!
Just leave a comment below that includes your favorite vegan comfort food dish. That’s it! I’ll randomly pick and announce a winner on December 9! (Shipping is limited to US only.)
The winner of this giveaway is Djuna, congrats! And thanks to everyone who entered!
Recipe reprinted with permission from Homestyle Vegan by Amber St. Peter, Page Street Publishing Co. 2016
I am a total potato head. I grew up in Maine, where we had some form of potatoes at least two meals a day. I love ’em! This recipe is a really easy dinner idea that looks much fancier and more impressive than the amount of work required to make it. Just a few ingredients and you’re on your way to a delicious date night dinner or meatless Monday meal!
- 2 large russet potatoes (about 1 lb [450 g] each)
- ¼ cup (60 ml) olive oil
- Salt and pepper, to taste
- 4 to 6 cloves garlic, minced
- 3 or 4 sprigs fresh rosemary, stems discarded, finely chopped, plus more for garnish
- Preheat the oven to 425ºF (218ºC).
- Thinly slice the potatoes three-fourths of the way through for the entire length of the potato.
- Lay the potatoes in a cast-iron pan or on a lined baking sheet and brush all over with the olive oil. Sprinkle with salt and pepper and bake for 30 minutes.
- Remove the potatoes from the oven, brush them generously with more olive oil and bake for 30 to 35 more minutes.
- Remove the potatoes one last time from the oven and carefully sprinkle the garlic and rosemary all over, making sure to push most of it into the crevices of each slice. Bake for 10 to 15 more minutes, then serve immediately!