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 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: 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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