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Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power Hardcover – July 15, 2016
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From the Publisher
Grilled Mango with Raspberry Coulis
Gluten-free Soy-free Nut-free
Need a healthy snack that is packed with great flavors from grilled mango, sweet raspberries, and tart orange juice? I’ve got the perfect dish for you.
Yield: 4 servings
Prepare a hot fire in a grill (375°F, or 190°C), and oil the grill grates.
While the grill is heating, place the raspberries, orange juice, water, sugar, orange zest, and salt in a blender and purée until smooth. Strain the mixture through a fine-mesh sieve to remove the raspberry seeds. Simmer the coulis in a small saucepan over medium-low heat for 5 to 7 minutes, stirring occasionally.
Grill the mango slices for 2 to 3 minutes on each side, until there are dark grill marks.
Toss the mango in a large bowl with the raspberry coulis, and serve.
- 6 ounces (170 g) fresh raspberries
- ¼ cup (60 ml) orange juice
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) organic cane sugar
- ½ teaspoon grated orange zest
- Pinch of salt
- 3 pounds (1.4 kg) mango, seeded, peeled, and sliced into ¼-inchwide (6 mm) strips
"Of the ample recipes I tried (over 1/3 of the book) all received a 5-gold star ranking with some extra plusses. It is one of those rare cookbooks where you cannot go wrong." - Katie Hay of T.O.F.U. Magazine
About the Author
Jackie Sobon is a food photographer, recipe developer, and cookbook author specializing in vegan food; as well as a bit of a smart ass. She is the founder of the popular food blog Vegan Yack Attack, that has been growing since 2011 and placed on many top blog lists, which showcases her creative recipes and stunning photography. Her work has been featured on websites such as KTLA, GoodMorningAmerica.com, VegNews.com, KrissCarr.com, PureWow, Babble, and Buzzfeed.
As of 2015, Jackie has photographed cookbooks for the likes of Jason Wrobel, Happy Herbivore and other plant-based authors; as well self-published three eBooks, contributed to We Love Quinoa (Quantum, Jan 2016) and is now coming out with Vegan Bowl Attack! (Fair Winds, July 2016).
When she is not contemplating her next creation, or obsessing over vegan mac 'n' cheese, (which is rare) she enjoys traveling, crafting, eating with friends, and spending time in the outdoors.
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Top customer reviews
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So far, I have made two recipes -- the Cashew-Crusted Tofu Stir Fry and the Buffalo Chickpea Mac 'n Cheeze. My husband (who isn't vegan) thought that that the Mac n' Cheeze, which is served on a bed of Romaine lettuce and celery bits, was a bit "unusual," as he phrased it, but I thought that both were delicious!
One of the things I really love about this book is it is whole-foods based, so you won't be using any artificial ingredients in the recipes. Not only does Sobon include breakfast and entree bowls, but she also includes smaller-sized snack bowls, soup and salad bowls, dessert bowls, and a whole chapter on sauces, creams, and dressings.
The bowls come together fairly easily, but do take some time to prepare. Both of the ones I've made have taken about 45 minutes. Also, as mentioned in my review title, many of them are a bit more time-consuming in that about a third of the recipes contain other recipes within them for sauces or dressings, meaning that you have to be sure to plan ahead to have time to make the other recipes, too. For instance, with the Buffalo Chickpea Bowl I made, you have to make the cheese sauce and the ranch dressing (both of which require soaking cashews for about two hours), in addition to cooking the pasta and baking the buffalo chickpeas. The result of having so many sub-recipes is that it it makes things really flavorful, but do be aware that it requires some extra planning.
Overall, I like this book a lot and know that I'll get good use out of it. A couple of months ago, I purchased another vegan bowl book, but the recipes in that one haven't looked as appealing to me as the ones in this one. It's also nice to have so many full-color photos of the recipes since that always inspires me to make them.
I have worked my way through the entrée chapter, none of the recipes have taken me all that long to create and all of them have turned out 100% amazing!
I work nights and do meal prep on Sundays/Monday morning. These bowls last me 4 days, and are a great addition to my other meals. I am plant based athlete, and these meals, sometimes with a little tweak for protein, have filled me up and fueled my running. Even better, most of the ones I tried were gluten free, or easy to make gluten free!
Try it, you'll love it!
Most recent customer reviews
If you want to know the nutritional value of your meals this is not the book for you! I am so disappointed with this book.Read more