DARA JONES VEGAN COOKBOOK LAYOUT.pdf by LivingWaterBooks

- DARA JONES

COOKBOOK NAME

INTRODUCTION You can add a subcategory here Breakdown your section here Subcategory

STARTERS You can add a subcategory here Breakdown your section here Subcategory

MAIN COURSE You can add a subcategory here Breakdown your section here Subcategory

DESERT You can add a subcategory here Breakdown your section here Subcategory

THE FAMILY COOKBOOK

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THE FAMILY COOKBOOK

S E C T I O N

A COLLECTION OF SCRUMPTIOUS BREAKFAST ITEMS

S E C T I O N

A COLLECTION OF DELICIOUS MAIN COURSES

INGREDIENTS

METHOD

Finely diced 1/4 green bell pepper 1/4 yellow onion 1 clove garlic 1 cup mushroom of choice 1/4 jalapeño Large dice 1 small tomato Large dice 2 vegan sausage links 1 1/2 tbls olive oil 1/2 tsp dried parsley flake 1/2 black pepper 1/2 tsp sea salt 1 tsp nutritional yeast 1 tsp creole seasoning blend 1/4 tsp browning liquid

Preheat the oven to 375 degrees Fahrenheit. Sauté veggies and sausage in olive oil and seasonings. In a 4quart saucepan, bring to a boil 2 cups of elbow pasta. Do not fully cook. In a separate 4-quart saucepan, begin the cheese sauce by melting butter. Layer in remaining wet ingredients and melt in the cheese. Once the cheeses sauce is combined, add in veggies, vegan sausage mixture, and noodles. In a lightly oiled baking dish, layer noodle mix and additional shredded cheese (Optional). Cover the last layer with reserved shredded cheese. Bake for 25 minutes until cheese is melted and bubbly.

CHEESE SAUCE 3 tbls nutritional yeast 3 to 4 slices of creamy vegan cheese 8 oz vegan mozzarella (reserved for topping) 2 tbls vegan cheddar shreds

2 tbls vegan butter 1 cup reserved pasta water 4 tbls vegan Mayo SERVES

PREP

COOK

20M

15M

THE EASY VEGAN COOKBOOK

SECTION

SOUTHERN FRIED MUSHROOMS CHIK’N STRIPS SERVES

PREP

COOK

20M

15M

Add an short description of the recipe here, perhaps explaining the flavors or inspiration behind the ingredients and methods used. This template is great for when you have recipes which have a more complicated method or as part of a double page spread

THE FAMILY COOKBOOK

CHIK’N STRIPS

INGREDIENTS 16 oz oyster mushrooms 1 ½ cup plain almond milk 1 cup all-purpose flour 1 ½ tsp onion powder 1 ½ tsp garlic powder 1 ½ tsp black pepper 1 ½ tsp sea salt 1 ½ tsp paprika 1 ½ tsp dried tarragon 1 ½ tsp Creole seasoning Unflavored oil for deep frying

METHOD Preheat oil to 375 degrees Fahrenheit. Trim oyster mushrooms into chicken tender-sized portions. Combine milk with 1 tsp of all seasonings except flour. Combine ½ teaspoon servings of all seasonings with flour. Set up a batter station wet batter the mushrooms first and then coat in flour. Deep fry for 3 – 5 minutes until golden and crispy. Serve with potato wedges, or a fresh salad.

THE FAMILY COOKBOOK

SALSA VERDE VEGGIE ENCHILADAS

INGREDIENTS One 16oz can refried black or brown beans: ½ tbls of favorite hot sauce 1 finely chopped clove of garlic 2 tbls water

SERVES: 4

PREP: 20M

COOK:15M

1/2 tsp black pepper 1/2 tsp salt 1/2 tsp onion powder 2 1/8 cups of salsa Verde (reserve 1 1/8 cup) 1/2 pack of taco seasoning 1 tbls cooking oil 1 tsp of browning liquid 1 large carrot shredded 1/2 a zucchini thinly sliced 1/4 of a white onion thinly sliced 1/4 of both green and red bell pepper thinly sliced 2 whole portabella mushrooms thinly sliced 7oz pack of vegan cheddar style

PREP METHOD Preheat oven to 375 degrees Fahrenheit. In a large sauté pan add oil, garlic and veggies DO NOT add mushrooms to sauté until slightly softened. Add mushrooms and 1 cup of salsa Verde for the last 3 to 4 minutes of cooking. To your beans add all other ingredients and bring to a simmer and cover. In a 9x13 rectangular baking dish spread 1/8 cup of salsa Verde on the bottom. Stuff the tortilla wraps with beans, veggies, and shredded cheese and lay in one even layer in the pan. Pour the remaining salsa Verde on top and bake at 375 degrees until heated through.

cheese shreds 6 to 8 large flour or corn tortilla

Serve with fresh guacamole

wraps THE FAMILY COOKBOOK

SECTION SERVES

4 PREP

20M COOK

15M

INGREDIENTS 1 28oz can crushed Roma tomatoes 1/2 tsp garlic paste 1/2 tbls red wine vinegar 1/2 tsp black pepper 1/2 tsp sea salt 1 tsp tomatoes paste 1 tbls fresh parsley 1/2 tsp dried oregano 1 package of pasta of your choice

PASTA AND MARINARA SAUCE METHOD Boil your desired pasta according to package instructions. Add can of Roma tomatoes to a saucepan and bring to a simmer. Add in all remaining ingredients and allow to simmer covered for 10 to 15 minutes stirring occasionally. Serve over pasta or mix pasta into sauce before serving.

Top tip: Add your recommendations and secret tips here, or add some additional helpful information

THE FAMILY COOKBOOK

SECTION SERVES

4 PREP

20M COOK

15M

INGREDIENTS 8 oz Soy-chorizo crumble 1/4 teaspoon liquid smoke 1/4 teaspoon maple syrup 1 clove of freshly minced garlic 1 tsp umami seasoning 1 tsp garlic and black pepper blend 1/2 tsp garlic powder 1/2 tsp salt free seasoning blend 1 tsp Italian seasoning blend 1/2 tsp red pepper flake ¼ green bell pepper 1/8 red onion diced ¼ cup mushrooms diced 1 small bunch kale leaves 4 oz vegan cheese shreds (your choice) 16oz jar of pizza sauce 1 pre-made crust

SOY CHORIZO AND KALE PIZZA METHOD Preheat the oven based on crust preparation instructions. Begin by washing and drying the kale. Then rub the kale with oil and salt-free seasoning. In a small bowl mix soy chorizo with liquid smoke, maple syrup, garlic, and all other seasonings. Sauté chorizo until most of the moisture has evaporated. Assemble your pizza with sauce chorizo, cheese, veggies, and rubbed kale. Enjoy with your favorite pizza party sides.

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THE FAMILY COOKBOOK

MARGARITA PIZZA SERVES

PREP

COOK

20M

15M

INGREDIENTS 1 large pre-made pizza crust 2 Roma tomatoes sliced 1 cup baby spinach leaves 1 cup plain almond milk

METHOD

2 tbls all-purpose flour 1 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning blend 1 tsp sea salt 2 tbls olive oil 1 tps red pepper flakes 3/4 cup nutritional yeast 8 oz vegan mozzarella style cheese shreds (reserve about 4 oz to top pizza)

Preheat oven according to crust instructions. In a large saucepan over medium heat combine milk, all seasonings except olive oil, Italian seasoning blend, and red pepper flakes. Allow to come to a simmer and thicken. Spread olive oil over crust and sprinkle with Italian seasoning. Spoon on sauce mixture and top with sliced tomatoes and spinach leaves. Sprinkle remaining mozzarella cheese shreds and red pepper flakes. Bake until crust is cooked, and cheese is melted Serve with a fresh salad.

Top tip: Add your recommendations and secret tips here, or add some additional helpful information

THE FAMILY COOKBOOK

4 PREP

20M COOK

SECTION

SERVES

15M

EGGPLANT LASAGNA METHOD Preheat oven to 375 degrees Fahrenheit. Thinly slice the eggplant and squash lengthwise. Lightly salt eggplant on both sides and lay on paper to draw out any access water. Allow to sit for at least 20 to 30 minutes. Prepare pasta noodles according to package instructions. Once the eggplant and squash has drained, brush with olive oil and set aside. In a saucepan sauté and season all other veggies with seasonings. In a 9x13 baking dish ladle in some of the marinara sauce on the bottom. Begin with a layer of noodles, veggies, then cheese. Repeat until you have used all the noodles and veggie mixture. Cover with remaining marinara sauce and top with cheese and breadcrumbs. Bake at 375 for about 45 minutes.

THE FAMILY COOKBOOK

INGREDIENTS 1 large eggplant 1 large onion 16 oz sliced mushrooms 1 medium yellow squash 1 jar of marinara sauce (You can also use the sauce recipe listed in this book) 3 cloves minced garlic 1 tsp salt 1 tsp black pepper 2 tbls olive oil (reserve 1) 1 tsp Cajun spice 8 oz vegan cream cheese (optional) ¼ cup vegan Parmesan cheese ¼ cup breadcrumbs (for topping) I package lasagna noodles

SPICY BLACK BEAN TACOS INGREDIENTS 1 can of black beans drained and rinsed Tortilla taco shells 2 chopped jalapeños (can use ¼ cup of pickled to lessen spice) 1 small onion sliced 1 red bell pepper sliced 1 green bell pepper sliced 1 avocado

1 tomato diced 1 package of shredded lettuce 1 tsp red pepper flakes (optional) 1 tsp Salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp dry mustard powder ¼ cup veggie stock

METHOD In a saucepan add garlic, onion, peppers, and jalapeños. Add black beans and season with spices. Allow spices to cook through and the mixture to warm all the way through. If the mixture begins to stick, drizzle in small amounts of veggie stock. Layer beans, avocado slices, lettuce, and tomato. Serve with salsa and vegan sour cream Sour Cream: 1 cup raw cashews (presoaked soaked overnight) 1/4 cup +2 Tbsp fresh lemon juice 1/4 tsp sea salt 1 tsp nutritional yeast 1/2 cup water Combine all ingredients in a food processor on high until very smooth. Drizzle in water to help manage smoothness. SOUR CREAM: 1 CUP RAW CASHEWS (PRESOAKED SOAKED OVERNIGHT) 1/4 CUP +2 TBSP FRESH LEMON JUICE 1/4 TSP SEA SALT 1 TSP NUTRITIONAL YEAST 1/2 CUP WATER PREP: COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR ON HIGH UNTIL VERY SMOOTH. DRIZZLE IN WATER TO HELP MANAGE SMOOTHNESS.

COOKBOOK NAME

VEGAN CHILI SERVES

PREP

COOK

20M

15M

METHOD Sauté bell peppers garlic and onion 8-10 minutes Add to large cooking pot. Sauté all other veggies and spices to make chili sauce, and add beans. Add to the cooking pot and pour tomatoes, tomato paste, tomato sauce, and vegetable broth over and heat completely through. Use reserved broth to manage thickness. Serve with your favorite crackers and a dollop of sour cream.

INGREDIENTS 1 green bell pepper diced 1 yellow bell pepper diced 1 red bell pepper diced 1 small yellow onion diced 2 Roma tomatoes diced 2 jalapeños sliced (de-seeded to lessen spice) 4 cloves garlic minced 1 cup fire roasted corn kernels drained 1 small yellow squash diced 1 zucchini squash diced 6 tbsp chili powder chili seasoning mix 1 tbsp dried oregano 1 tbsp dried parsley 1/2 tsp salt 1/2 tsp ground black pepper 1 -14.5 oz can diced tomatoes with juice 1 -15oz can black beans rinsed and drained 1 and 1/2 -15oz can kidney beans rinsed and drained 1 -6oz cans tomato paste 1 -8oz can tomato sauce, or more if needed 1 cup vegetable broth (reserve ½ cup)

COOKBOOK NAME

PREP

20M COOK

15M

INGREDIENTS 6 to 8 medium russet potatoes 1 large carrot grated 2 cups of plain almond milk 2 tbls vegan butter 1 cup nutritional yeast 2 tbls all-purpose flour 1 tbls garlic powder 1 tbls onion powder 1 tbls sea salt 1 tbls black pepper 1 tbls dried chives 1 tbls Cajun seasoning 1 tbls dried parsley 2 cups reserved boiling water ½ cup vegan shredded cheese (optional)

METHOD Boil potatoes until partially cooked and drain reserving water. Add to a 4-quart saucepan almond milk, butter, seasonings, and stir until combined. Add in potatoes to finish cooking. Drizzle in cooking water as needed until desired thickness. Serve with crackers.

SECTION

S E C T I O N

A COLLECTION OF MOUTHWATERING VEGAN SANDWHICHES

S E C T I O N

A COLLECTION OF DELICIOUS SNACKS

AVOCADO EGG ROLLS SERVES: 4

PREP: 20M

COOK:15M

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INGREDIENTS 2 small avocados 1/2 tsp black pepper 1/2 tsp salt 1/2 tsp lemon juice 1 tsp lime season salt (optional) 1 tsp garlic powder 1/2 large shallot finely chopped 2 tbls of water Prep: Fill vegan egg roll wrappers with 2 tsp of the avocado mixture. Use water to seal edges of the wrapper. Freeze for 30 minutes then deep fry in 350-degree oil for 2-3 minutes. Alternately, this can be prepared from frozen in a 380-degree air fryer. This item freezes very well and is great to make ahead. THE FAMILY COOKBOOK

ROASTED BACON FLAVORED BRUSSEL SPROUTS SERVES: 4

PREP: 20M

COOK:15M

Add an short description of the recipe here, perhaps explaining the flavors or inspiration behind the ingredients and methods used

INGREDIENTS C8 oz Brussels washed and halved 1 tbsp olive oil 1/2 tsp black pepper 1/2 tsp seas salt 1 1/2 tbls vegan butter 1 tbls maple syrup 1 tsp bacon flavored seasoning 1 tsp liquid aminos 1 tsp soy sauce 1/2 tsp liquid smoke 1/2 large shallot Finley chopped 1/2 tsp garlic powder 1/2 tsp onion powder 1 tbls browning liquid

METHOD Preheat the oven to 400-degree Fahrenheit. Mix spice blend and wet ingredients in a large bowl. Toss Brussel sprouts in the mixture and allow to marinate for 20 minutes. Place Brussel sprouts on a lightly oiled baking sheet. Roast for 25 minutes or until slightly browned and fork-tender.

THE FAMILY COOKBOOK

S E C T I O N

A COLLECTION OF RICH TASTY SPECIALTY SANDWICHES