Because the recipes dreamed up by the new guard of forward-thinking, plant-loving chefs and bloggers are a far cry from the days of weird-texture meat alternatives and faux cheeses.
Best of all, some of the most salivating recipes are ones that you can make from home (a relief for anyone who has tried to snag a table at By Chloe on a Friday night).
For proof, look no further than these fall recipes, now starring in new cookbooks, from chefs who are doing their part to usher vegan cooking into the culinary mainstream. Now the hard part isn’t finding something you’d actually want to eat, but deciding which cookbook you’re going to pick up first. —Larkin Clark and Rebecca Willa Davis
(Photo: James Ransom)
The Cooks Behind the Book: Tal Ronnen and Scot Jones are practically vegan culinary royalty, having garnered high praise from fellow chefs (Roy Choi calls Ronnen “a plant-based food whisperer”) and big shots like President Bill Clinton, Sir Paul McCartney, and Jay-Z.
Why Try It: At his popular Los Angeles restaurant, Crossroads, Ronnen is known for crafting vibrant, Mediterranean-inspired dishes that are as artful as they are comforting. The Crossroads cookbook follows suit, teaching even non-chefs how to make vegan culinary magic in their own kitchen.
Don’t Miss: Elevated—yet surprisingly easy to re-create—plates like artichoke oysters with tomato bearnaise and kelp caviar (really), along with everyday staples like shaved brussels sprouts with za’atar, lemon, and pine nuts.
(Photo: Lisa Romerein)
The Cook Behind the Book: If you’re into American eats but don’t do dairy and meat, Mattern—who runs the vegan lifestyle site Nom Yourself and has cooked for celebs like Jeremy Piven and Ellie Goulding—is your gal.
Why Try It: The self-taught chef makes comfort foods that don’t make you feel icky afterward, whether you’re throwing a party or just want to chow down at home.
Don’t Miss: Fun (but healthy) finger foods like guacamole wontons and fried eggplant sticks, hearty mains like mushroom cauliflower harissa paella, and cupcakes topped with whisky-laced frosting. (Need we say more?)
(Photo: Christopher Perino)
The Cook Behind the Book: Ten years ago, Moskowitz published the first edition of Vegan with a Vengeance, proving that plant-based dishes can be bad-ass, too.
Why Try It: The second edition maintains Moskowitz’s fresh (and cheap) approach and includes 25 new recipes, simplified directions and ingredient lists, and a guide to “The Post Punk Pantry”— i.e. everything you’ll need to make vegan cooking your cool new BFF.
Don’t Miss: The pumpkin cheesecake with praline topping, which you’ll make for every single festive gathering this fall (and then some).
(Photo: Kate Lewis)
The Cook Behind the Book: In this sleek tome, Food52 columnist and clinical nutritionist Gena Hamshaw brings 60 elevated recipes to life—and they’re easy enough for beginner home cooks to pull off.
Why Try It: There’s a little bit of everything, from every day breakfast staples to creative culinary fusions and raw dishes. That’s not the only reason you’ll want to keep it front and center; the vibrant, beautifully photographed plates are a foodie (and Pinterest lover’s) dream come true.
Don’t Miss: Cauliflower-mushroom tacos, butternut squash mac and cheese, and a chai-spiced bread pudding that you’ll want to live Tweet as you eat, it’s that good.
(Photo: James Ransom)
The Cook Behind the Book: Based on her popular vegan recipe blog HealthyHappyLife, Patalsky’s cookbook is chock-full of California-fresh dishes that will quickly become daily go-tos.
Why Try It: Recipes are super easy to prep and designed for people at every point in the vegan journey, from meat eaters who want to try something new to longtime vegans like Patalsky herself. And to make incorporating vegan fare into your day-to-day even easier, she includes menus, wellness tips, and pantry-stocking suggestions.
Don’t Miss: An entire section devoted to rice, quinoa, and tempeh-based “bowls” that make planning lunch the easiest thing on your to-do list. (The pineapple fried quinoa bowl with tahini pineapple dressing is brilliant—and you can serve it in a hollowed out pineapple, too.)
(Photo: Kathy Patalsky)
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(Photo: Mikaela Reuben)
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