Monday, October 30, 2017

Vegan for One

My cookbook author friend Ellen Jaffe Jones (with Beverly Lynn Bennett) has a new cookbook out, and it's designed for those who dine alone. Or, at least, those whose partners don't share their dietary preferences. Vegan for One: Hot Tips and Inspired Recipes for Cooking Solo features recipes that serve two (meaning you'll have leftovers for tomorrow!).

For years, I cooked meals for one, but I always made the full recipes so I'd have leftovers for the week. And that was fine with me because it meant I had more free time outside of the kitchen, but most people probably don't want to eat the same meal four days in a row. I'm just a weirdo. These days, Paul and I eat together most nights, but he's not a huge fan of leftovers, so I still typically wind up with three servings of most meals — just for me!

That said, Vegan for One would be great for solo diners but also people whose partners don't help them with the leftovers. Even cooler, the dessert section contains half-recipes for six cookies or six brownies. I don't mind lots of meal leftovers, but I hate having a ton of sweets in the house.

The book is divided into the usual chapters for breakfasts, sides, main dishes, snacks, salads, soups, and sandwiches. I made a number of dishes, starting with the Easy Vegetable Fried Rice. This is a super-simple recipe that uses cooked brown rice, frozen veggies, and optional tofu (of course, I added the tofu!). It only contains a tiny bit of oil, so it's not greasy like takeout fried rice.

For both this dish and the others I made, I actually doubled the recipes so I'd have leftovers. We also tried the Breaded Tofu, Mashed Potatoes, and Sesame Green Beans & Bell Pepper.

The breaded tofu was from the main dishes chapter. Plain tofu is coated in a savory flour-cornmeal mix that's filled with spices and herbs. Very yummy! It was a hit was Paul. He didn't even mind that it was baked and not fried.

The mashed potato recipe was similar to the one I typically make with vegan butter and non-dairy milk, but it also has nooch — an excellent addition. For the gravy, I sauteed some mushrooms and added a pack of Road's End Organics powdered gravy mix. After this pic, I covered my tofu in gravy too.

I especially loved the sesame green beans. These were sauteed in a small amount of sesame oil and there were sesame seeds, garlic, and ginger. You finish the dish with a little tamari and fresh parsley. Delicious!

I know this book will be a handy resource! Ellen's recipes are always super-healthy and whole foods-based, and they tend to be simple with only a few ingredients. I'm definitely planning to try the Smoky Bacon Brussels Sprouts, Indian-Style Millet, Deconstructed Veggie Lasagna, Seitan Street Tacos, Nut Butter Cookies, and Berry Muffins.


Jennifer Bliss said...

I need this book in my life! Quickly!!!! Thanks for the nudge!

vegan peace said...

That tofu looks amazing! One of the main reasons I taught myself how to cook when I first went vegan was because all the recipes I found made so much food! It's okay to have leftovers when you like the dish, but when the recipe isn't your fave, it isn't fun. It's awesome to know this cookbook exists!