Celine Steen and Tamasin Noyes did it first with Vegan Sandwiches Save the Day!, followed by Whole Grain Vegan Baking and Vegan Finger Foods and have done it again with their newly released The Great Vegan Protein Book! But what do I mean by it, anyway?
When Tami and Celine get together and write a cookbook, something magical happens. Beautiful, balanced and creative recipes emerge. Gorgeous photos are styled and shot and welcoming headnotes are thoughtfully written. They’ve created a trademark look and feel in all of their cookbooks that is unique, welcoming, warm and approachable.
For their newest title, Celine and Tami have crafted a cookbook that serves as an answer to the looming question vegans have been asked once or a hundred times since going vegan: how do you get your protein? Packed with more than 100 recipes, TGVPB not only gives tons of protein-powered ideas, but also makes creating them fun, easy-to-make and varied.
Want a sandwich? Try the Tempeh Banh Mi, Barbecued Seitan or Provençale Tofu Salad Sandwiches.
Want to use up those lentils? Try their Split Pea Patties, Savory Edamame Mini Cakes or Baked Falafel.
Want something different for dinner? Try their Well-Dressed Tofu Bowls, White Chili, Cacciatore Chickpea-Smothered Cauliflower Steaks or Home-style Pot Pie.
And for dessert, Tami and Celine have Sesame Berry Squares, No-Bake Choco Cashew Cheesecake and Cacao-Coated Almonds.
And there’s breakfast too! Gingerbread Quinoa Granola, Pudla … and Apple Pie Breakfast Farro, that I’m excited to share with you here! This breakfast farro is a great way to get protein at the start of your day, and is packed with texture and flavor. The kind folks over at Fair Winds Press have not only allowed me to share this awesome recipe here, but also are offering a copy of The Great Vegan Protein Book to one reader through this post!
To enter, just leave a comment below that includes your favorite source of plant-based protein. I’ll randomly pick and announce a winner on April 28. Shipping is restricted to the US/Canada and the UK only … good luck!
The winner of this giveaway is Christine, congrats! Thanks to everyone who entered.Print
Apple Pie Breakfast Farro
- Yield: 4-6 servings
There’s no shame in admitting that hot cereal usually isn’t your cup of tea for breakfast. We’re in the same boat actually, but we happen to be smitten with this cinnamon-flavored bowl. Let the apples retain some texture for the tastiest results.
- 8.8 ounces (249 g) quick-cooking dry farro
- 3 McIntosh apples, or any favorite apple, cored and chopped (about 18 ounces, or 510 g)
- ¼ cup (48 g) Sucanat or (38 g) light brown sugar (not packed)
- 1⅛ teaspoons ground cinnamon, plus optional extra for garnish
- 1 teaspoon pure vanilla extract
- 1 cup (235 ml) plain or vanilla vegan milk, warmed, as needed
- 1 or 2 recipes of nuts from Seed and Nut Ice Cream (page 93), or toasted nuts of choice
- Pure maple syrup, optional
- Bring a large pot of water to a boil. Add the farro and bring back to a boil. Lower the heat to medium-high and leave uncovered. Cook for 10 to 12 minutes until al dente or the desired consistency is reached. Drain and set aside.Place the chopped apples, Sucanat or brown sugar, and cinnamon in the same large pot you used to cook the farro. Heat to medium-high, stirring to combine the ingredients. Once the apples start to release moisture, lower the heat to medium and cook until the apples are tender, about 10 to 15 minutes, stirring frequently.Note that the cooking time will vary depending on the size of the apple bits and what kind of apple you use. You’re looking for tender bits, but not applesauce.
- Remove the pot from the stove and stir the vanilla into the apples. Add the cooked grain into the apples and serve immediately, topping each serving with as much of the warm milk as desired. Top each serving with a handful of nuts, extra cinnamon, and maple syrup if desired.
- While quick-cooking grains usually retain less nutrition than their less processed counterparts, the total amount of uncooked farro used in this recipe still contains 30 g of protein. That’s a pretty impressive amount for something prepared in a flash, and convenience is frequently key when whipping up a breakfast meal.
- You will need 3 generous cups (weight will vary for other grains) of cooked grain to prepare this dish: We prefer using grain that is al dente to get a nice texture and a nutty flavor. If you prefer a more tender grain, cook it to your own personal taste.
Amy Katz says
I love beans!
Almonds are my favorite source of protein. Sad they may soon become a delicacy in California.
A Life Uneaten says
I'm definitely a fan of baked tofu!
Taylor Morgan says
My favorite source of protein is by far spinach!!! ??
Terri Cole says
I adore farro above all other grains, but I probably depend on beans the most for my protein.
gaia at cinci dot rr dot com
Beth Roessner says
Recently, I've been craving tofu! Preferably marinated and baked until crispy.
Becky M. says
Chickpeas are the best. Some days I think I might turn into a chickpea, I eat so many of them.
katesara davis says
I would say a combination of whole grains, leafy greens and nuts. As an athlete, I like that i can have a variation of this before a race and not feel sluggish from trying to digest it. I've been a better athlete on vegan protein than when I used to eat meat. 🙂
Christine (The Raw Project) says
The recipe looks great, yum! Tempeh and chickpeas are my fav sources of protein currently.
sandy z says
Beans are my favorite.
Jerilyn Fisher says
My favourite protein is tofu 🙂
Cadry's Kitchen says
It's hard to choose between tofu & chickpeas, but if pressed… it's tofu! Ha! 😉
I go through phases, and currently I'm happly entrenched in sprouted mung bean land. 🙂
Soybeans are my favorite.
This looks and sounds like such a good book – that breakfast farro is mouthwatering!
At the moment I rely a lot on tofu to give my meals staying power, but I could happily chomp my way through a pile of chickpeas if given half a chance!
Peanut butter. It's so versatile — it can go sweet or savory, and it's such a comfort food.
Good Morning….my fav. protein source would be either barley or peanut butter! Thanks for the stellar website and giveaway! Cheers, Valerie 🙂
paula roth says
nut butters for a tasty treat, pea protein for a post work out blast
Lisa Marie Berry says
🙂 I love nut and seed butters. I love making fun dishes with them. Weve even made fruit roll ups with them. Almond butter, dates, and apple puree. Or cashew butter, figs, and apple puree. Ive made peanut lime noodles with peanut butter or almond butter. Ive made roasted corn and black eyed peas hash for a preschool function and used sesame butter instead of almond butter. I love making grilled cheese sandwiches with a cashew butter instead of cheese. Or a butternut squash fettucini with cashew butter, miso paste, and lemons. Cubed yams with a mix of sesame paste, rice vinegar, and soy sauce sprinkled with arame. Its always a hit. 🙂
My favorite form of protein is tofu with peanut butter a close second!
I have been a big fan of tempeh and edamame lately!
I'm a big fan of pigeon peas. I can't ever resist a can of gandules con coco (pigeon peas in coconut milk)
One of my favorite sources of protein are black beans. 🙂
Hemp seeds in green smoothies!
Michelle Blanken says
I love hummus, I slather it on my veggies!
chickpeas, chickpeas, chickpeas!
It's super time consuming but I love baked tofu in a stir-fry. It's so chewy and crispy on the outside! I've been known to pick them out of the stirfy and eat them all before saving leftovers. XD
As we explore ways to transform to a more vegan life, we have discovered wonderful new tastes. My husband likes lentils in almost any form. I love tempeh and quinoa. You will always find homemade hummus with lots of fresh raw veggies in my husbands lunch.
I love all your recipes and have made many. Thank you.
Aimee Douglass says
Beans, particularly chickpeas, especially since I got my Instant Pot!
Beans. Nutritional yeast crusted tofu a close second.
msred5 at gmail dot com
Amanda J says
I legitimately love tofu because it's so dang versatile!
I go through phases and lately my faves are tempeh and sprouted pumpkin seeds. I am always looking for some alternatives, the cookbook looks fabulous!
Beans and tofu are my go to protein sources. The recipe in the post looks amazing! Can't wait to try it!
I love beans, and also mock meats for protein (although they are pretty processed…still delicious!) Thanks for this awesome giveaway.
Chickpeas!!! I just bought a pressure cooker to speed up the process of cooking my own.
Chickpeas – roasted, tossed in salads, hummus, etc.!
Lili Hastings says
Hi! I love tofu and really enjoy the mock meats too. I have started lifting weights with my exercise routine and added Garden of Life protein powders. My favorite is the vanilla spiced chai.
Seitan is my favorite
There are so many, I think my favorite is Hemp. I also love spirulina, put them both in everything!
Jacky DLT says
Tempeh, especially tempeh bacon!
I'm a huge fan of tempeh.
My favourite plant-based protein is tofu. I also hold beans in high esteem.
Kale & broccoli are my favorite plant based protein!
Quinoa and beans … I could incorporate them into every meal. Thanks for the recipe!!
amelia 6097 @ hotmail.com
I can't help it, but I'm a fan of peanut flour.
It gets a bad rap, but I love seitan (gluten), particularly your recipe for it.
Just realized that my comment probably came out the wrong way. I meant that gluten gets a bad rap, not your recipe! 🙂
Rebecca M says
This looks so yummy, and the book looks like a good read!
Nice review! I’m chickpea holic!