Cookbook author and nutritionist Gena Hamshaw has been creating plant-centric vegan dishes sharing them on her blog The Full Helping. She has also authored Food52’s The New Veganism column since 2012. Gena has a real knack for showing that vegan cuisine can be celebrated as a collection of vibrant recipes, full of flavor and excitement, rather than a list of substitutes or alternatives. There is such great versatility and beauty with whole plant foods and Food52 Vegan is a celebration of just that!
These 60 vegetable-driven recipes reveal innovative ways to cook with more whole foods at every meal. Whether you follow a vegan diet or are simply trying to incorporate more whole foods into your life, you’re sure to be satisfied with her healthful, nourishing, and truly flavorful dishes. (I often joke that Gena and I must have the same tastebuds because her recipes always have me jumping for joy at the first bite….quite literally 
)
There’s nothing I love more than cracking open a new cookbook and marking the recipes I plan to create first. Needless to say, this cookbook had more pages tagged than not, so deciding where to begin was a bit of a challenge! 
A few of our favorites include:
- Sweet Pea Hummus (p. 34)
- Creamy Tomato Soup (p. 45)
- Jamaican Jerk Chili with Quinoa and Kidney Beans (p. 57)
- Smoky Black Bean and Sweet Potato Chili (p. 58)
- Mushroom, Pecan, and Lentil Burgers (p. 90)
- Kobacha Squash and Tofu Curry (p. 102)
- Oatmeal Raisin Truffles (p. 130)
Gena has kindly given me permission to share her drool-worthy recipe for Butternut Squash Mac & Cheese. Wouldn’t this make the perfect comforting side dish for your upcoming Thanksgiving feast?! I sure think so!
Butternut Squash Mac and Cheese
SERVES 6 TO 8
Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. (You can use any leftover sauce as a cheese dip.) I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish – win, win.
- 1 1⁄2 to 2 pounds (680 to 900g) butternut squash (about 1 medium squash), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper
- 3 cloves garlic, coarsely chopped
- 1⁄2 cup (120ml) coconut milk
- 1 1⁄4 cups (300ml) unsweetened almond milk, homemade or store-bought
- 1⁄2 cup plus 2 tablespoons (45g) large-flake nutritional yeast
- 1 tablespoon arrowroot powder
- 1⁄4 teaspoon smoked paprika
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white miso
- 1 pound (450g) elbow pasta
- 2 cups (about 475ml) cooked vegetables (optional), such as steamed chopped spinach, blanched peas, or lightly steamed broccoli florets
- 1⁄2 cup (55g) dry breadcrumbs
1. Preheat the oven to 400°F (230°C). Oil a 7 by 11-inch (18 by 28cm) pan.
2. Coat the squash with 1 tablespoon of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
3. Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven temperature to 350°F (175°C).
4. Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until just starting to brown. Add the coconut milk and 3⁄4 cup (175ml) of the almond milk. Whisk in the nutritional yeast and arrowroot powder. Cook, whisking constantly, until nice and thick, about 5 minutes. Transfer the sauce to a large bowl and add the remaining 1⁄2 cup (120ml) of almond milk, the butternut squash, 1 teaspoon of salt, 1⁄4 teaspoon of pepper, and the paprika, lemon juice, and miso. Stir to distribute the ingredients somewhat evenly. Working in batches, transfer to a blender or food processor and process until totally smooth and creamy.
5. Bring a pot of salted water to boil over high heat. Add a drizzle of olive oil to prevent sticking. Stir in the pasta and adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is al dente. Drain well and let cool briefly.
6. Put the pasta in a large bowl and add the vegetables. Add the sauce, using only 2 cups (475ml) of it if not adding the optional vegetables. Stir gently until thoroughly combined. Spread the mixture evenly in the prepared pan and scatter the breadcrumbs evenly over the top.
7. Bake for 20 minutes, until the top is golden. Serve right away.
Reprinted with permission from Food52 Vegan, by Gena Hamshaw, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2015 by James Ransom
————————————————————
One reader will win their very own copy of Food52 Vegan! Giveaway ends on November 23 at midnight EST. Open to U.S. residents only.
Disclaimer: I received this book from Blogging for Books for this review in exchange for my opinions.
