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The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion Hardcover – November 15, 2016
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"Warlight" by Michael Ondaatje
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From the Publisher
Chipotle Mac and Cheese with Roasted Brussel Sprouts
Total: 45 minutes / Active: 45 minutes.
1 pound brussels sprouts, quartered.
1 tablespoon olive oil.
1 cup raw cashews, soaked in water for at least 2 hours and drained.
1 cup vegetable broth, purchased or homemade (page 203).
4 chipotle peppers in adobo sauce, seeded (see Tip).
2 garlic cloves, peeled.
2 tablespoons nutritional yeast flakes.
2 tablespoons chickpea miso or mellow white miso.
8 ounces macaroni.
Chipotle mac and cheese! I probably don’t need to say anything else—you’re already rummaging through your pantry for a can of chipotles and some cashews to soak. Mac and cheese is, after all, the ultimate comfort food. A box of macaroni might as well come with sweatpants, a cozy blanket, and an entire season of Mad Men DVDs.
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for the brussels. Bring a pot of salted water to a boil over high heat for the pasta.
Toss the quartered brussels sprouts with the olive oil and a big pinch of salt. Transfer to the lined baking sheet and bake until lightly browned, about 18 minutes. No need to flip ’em.
Meanwhile, make the cheese sauce. In a blender, combine the cashews, vegetable broth, chipotles, garlic, yeast, miso, and a pinch of salt. Puree until completely smooth; this can take up to 5 minutes depending on the strength of your machine. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.
When the pasta water comes to a boil, add the macaroni and cook according to the package directions. Drain the macaroni in a colander and immediately return it to the pot and stir in the sauce. Place the pot over low heat and stir until the sauce is thickened a bit and everything is deliciously creamy, 3 minutes or so. Taste and adjust for salt, toss in the brussels sprouts, and serve!
Sometimes people forget that chipotles aer still hot and can give you jalapeño hands if you touch the seeds. Use squares of plastic wrap to protect your fingers when handling them. Seed them by placing one flat on the cutting board, splitting it down the center with a paring knife, and using that knife to scrape out the seeds. Immediately scrape the seeds into the sink and wash them away, to prevent any further contact, then place the seeded chipotle directly in the blender. The reason we’re removing the seeds, in case you’re wondering, is that the seeds are really spicy. With the seeds removed, you can use more chipotles, thus getting more smoky flavor without all the heat. If you prefer a completely nonspicy version, use 1 roasted red pepper (homemade or from a jar) in place of the 4 chipotles.
One of the Best Cookbooks of 2016 - The Washington Post
"This could be the sleeper cookbook of the year, as it steers party food in the mode that's increasingly sought-after and appreciated."―The Washington Post
"If there is a vegan in your life, The Superfun Times Vegan Holiday Cookbook is required gifting.... But you might also want to consider the book for anyone who simply likes vegetables-or doesn't, but needs to get over that.... the cookbook offers things like cauliflower tikka masala and tomatillo pozole that anybody might want to eat.―The Boston Globe
"Isa Chandra Moskowitz is one of the original vegan comfort food pioneers. She's been championing plant-based meals that are both fun and super-satisfying for years... The Superfun Times Vegan Holiday Cookbook [is] packed with delicious celebration-worthy dishes for all occasions."―MindBodyGreen
"More than 250 recipes will make your chill vegan bestie happy--and will give her an entire season's worth of finger food, cobblers, and loaves to show off at her holiday bashes."―Well + Good
"Moskowitz, the reigning high priestess of vegan cookery, is back at it again with this compendium of 250 animal-free recipes. Here's a book for everyone who thinks vegan cooking is boring, lacking flavor, or simply resulting in an endless stream of salads--these are dishes vegans and vegetarians could serve when entertaining omnivore friends, and everyone would be delighted... The best part: all of these recipes mix and match so well, you don't have to wait for a holiday to make any of these stellar dishes."―Booklist
"Moskowitz brings a chef's appreciation for taste-forward, crowd-pleasing dishes that prove veganism is not bland...These recipes demonstrate that many favorite, festive comfort dishes are meat- and dairy-free... and are appropriate for everyday as well as special occasions. Readers of the author's other books will want this, but all cooks looking for next-level flavor vegan dishes will enjoy as well."―Library Journal (starred review)
"A large, colorful cookbook 'for everyone who's ever asked what to serve to the vegans in their lives,' and vegans looking to please a crowd. The book divides into 17 festive holidays, from Oscars Party to Cinco de Mayo to Hanukkah, striking a balance between party snacks, appetizers, main dishes and sweets. Highlights include chicken and waffles made with seitan, and a creamy, rich pot pie that makes us want to avoid dry Thanksgiving turkey altogether."―The Globe and Mail
"Even if you only eat vegan sometimes, I'm sure that you know Isa Chandra Moskowitz. On the subject of vegan cooking, all of her books... are authoritative, thorough, and so much fun... I've been anticipating The Superfun Times Vegan Holiday Cookbook for a long time.... The book is huge. There's that immediate vibe of great value when you feel the weight of it... [and] the photography is sharp, bright, super clean... and just so appetizing.... There are great recipes for classics like stuffing, mashed potatoes, Christmas cookies, and even a vegan "roast." But there's so much good stuff in this book that you should make just because you feel like it."―The First Mess
"The festively bright color scheme cheers on home cooks to entertaining success...with many gluten-free offerings, Moskowitz solves multiple dietary restriction challenges at the same time. Whether guests want a dressed-up salad, a comforting casserole, or a luscious dessert, Moskowitz' varied and versatile dishes will lay the foundation for superfun times for all."―Shelf Awareness
"The grande dame of vegan cookbooks."―VegNews
"A terrifically jazzy, fun, and sassy vegan party book."―Philly.com
About the Author
Isa Chandra Moskowitz is the best-selling author of the hit books Isa Does It, Veganomicon, Vegan With a Vengeance, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska.
Top customer reviews
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The only downside is sometimes the recipes take quite a bit of time--I never go by the cook time in the book. Just make sure you give yourself enough time to prep.
I tested two today.
Green Bean Casserole. This is by far better than the traditional casserole. The cashew cream was especially wonderful. And it was fairly easy. I will be making this one for Thanksgiving.
Update: Reheated it the day after and it tastes even better! Great left over food.
Pumpkin Cornbread: I really liked it. I typically don't like cornbread but the pumpkin flavor really made it delicious. I'm thinking about bringing it to Thanksgiving and convincing my family to taste it. (We've never really liked cornbread so it hasn't made it to the table in years.) Maybe I'll change their minds!
Candied Yams: I was a little skeptical on these at first. I thought they would be the typical sweet potato casserole and was a little confused at the directions. The curry smell was also strong before it went into the oven. But after they were bakes, I am happy to say that they taste great. The curry powder adds a nice little flavor to it.
Mashed Potatoes: Good. The coconut oil is very strong and I might add a little less next time. It wasn't as strong the next day but I still may add less.
Edit: Turns out I used the wrong coconut oil. It needed to be refined. I still liked it but I will use refined next time.
Cranberry bread: This was excellent. I could have eaten it all in one sitting! I usually don't like cranberries but I loved this! Highly recommend.
Update: I've made vegan holidays several times now - the scones again, because wow (and they brought the house down - good thing I made a double recipe), and the smoky dogs that even my picky, picky, meat-eating brother loved - better than real hot dogs, that's for sure-- and the deviled potatoes (am-A-zing), and the pan bagnat, which was stunningly good, and rhubarb crisp, and, and ... anyway, my review remains Five stars.