I’m pretty sure I’ve never seen a more gorgeous cookbook than The Rawsome Vegan Cookbook. Emily von Euw’s masterpiece (which came out yesterday!) makes me want to stay home, get super fit/strong, drink all the tea, and join her in making a serious hobby out of fully appreciating the humblest of foods–yams, sweet potatoes, and tahini, especially. Her love for plant foods (and cooking and eating them) is embedded in every detail, from her amazingly styled and shot photographs to her hilarious recipe introductions that make you feel like she authored the book especially for you. Which she did. It says so on the dedication page.
Lasagna: Zucchini Noodles, Heirloom Tomato, Sweet Corn + Brazil Nut Cheeze
Von Euw split the book into two equally loved sections: raw and lightly cooked. I started with the raw lasagna because I love layered food. Napoleon, layer cake, taco dip, sandwiches–I’m there. This particular layered dish is tops. Pricey, but tops. It uses brazil nuts for a delicious cheesy layer. From the brazil nuts to the heirloom tomatoes, this is a special occasion dish on my budget, but it was well worth it. It tasted like summer! It was so good I licked my plate clean. I’m sure it will taste even more amazing when I make it six months from now, when the main ingredients are at their peak.
Beet Ravioli with Almond Thyme Pâté + Basil
Because the first Italian-inspired raw dish turned out so well, I next set my sights on the raw ravioli. Any excuse to use a mandolin slicer, right? It is pretty cool to make paper-thin layers of fruits and veggies, while at the same time fearing the loss of a fingertip. Thrilling! The raw ravioli was easier than easy (I guess von Euw isn’t kidding when she says most of her recipes are borne out of laziness) and also super tasty! I’d never cooked with fresh thyme before. It was my first thyme. Har har har. It’s funny because it’s true.
My husband, Neil, pointed out that these little guys wouldn’t make for classy finger food appetizers because they stain your hands red. But I didn’t mind. It’s like nail polish but for the other side of your finger! Yeah?
Baked Yams with Quinoa, Sprouts, Spicy Tofu + Chili Almond Sauce (With Recipe)
Printed with permission from Emily von Euw
Being winter and all, I was ready for some warm and toasty food, hot out of the oven, and this was the ticket. I looove tofu, even plain and uncooked, and this coffee and chili spice rub took the tofu to the next level!!! Served together with the nutty quinoa, a creamy almond sauce (not pictured since mine turned out fat and fluffy and not at all photogenic), the sweet potato (no yams at my store) that I baked until it resembled a warm and savory custard, plus the fresh, fresh sunflower sprouts, this was a memorable meal! I know I’ll make it again, and soon. You probably should too, if you know what’s best for ya.
Ingredients:
2 medium yams
SPICY TOFU
¾ cup (170 g) firm tofu
1 tsp chili powder
½ tsp ground coffee beans
1 tsp gluten-free tamari
½ tsp ginger powder
1 tsp coconut oil
1 cup (211 g) uncooked quinoa
CHILI ALMOND SAUCE
3 tbsp (34 g) almond butter
3 tbsp (45 ml) water
½ tsp sea salt
½ tsp chili powder
¼ cup (10 g) sunflower sprouts
Directions:
To bake the yams: preheat the oven to 350*F (177*C). Wash and scrub the yams, then slice each one in half lengthwise. Bake for 30 to 40 minutes, or until they are tender all the way through and bubbling around the edges. So sexy.
To prepare the tofu: slice into 2-inch (5-cm)-wide pieces then rub with the rest of the ingredients. Sauté in a pan on medium-low heat for 5 minutes on each side. If you have extra oil in the pan when they’re done, you can rub it on your yams before eating.
To prepare the quinoa: cook according to the package directions.
To make the almond sauce: stir the ingredients together, but add just 1 or 2 tablespoons (15 to 30 ml) of water to start. If it’s still too thick, add 1 tablespoon (15 ml) of water at a time until it’s smooth and saucy.
Serve everything in a bowl with the quinoa on the bottom, followed by the yams and tofu, then garnish with the sprouts and a drizzle of the almond sauce.
Full Disclosure: I was sent this cookbook free from the publishing company for review, however, all of the opinions stated above are my own.
This was a guest post by Reina Pohl! She lives in D.C., where she does the majority of her cooking, baking, and eating. Follow her on Instagram and Twitter.