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.
Get This Recipe In Your Inbox
Share your email, and we'll deliver it straight to your inbox.
Plus, enjoy new recipes every week as a bonus!
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.