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"Independence Day" and a Book Contest!

The 4th of July is an American tradition, so what better way to celebrate than by preparing something delicious from American Vegan Kitchen by Tami Noyes? It will be a busy weekend and I don’t want to spend the holiday weekend cooking. I want to make something quick and easy that everyone will love. The Mustard Mac Slaw from American Vegan Kitchen is just the thing. It’s a favorite in our house — we can’t seem to get enough of the slaw’s tangy mustard dressing. As you can see in the photo, it’s a pretty salad, too, and ideal for summer meals. Leftovers taste great too — (on those rare occasions when there are any!)

I plan to serve the slaw with the Smoky Joes from my book, Vegan on the Cheap. (I’ll do a separate post about that recipe soon). Both the slaw and the “Joes” are loaded with flavor, easy to make, and can be make ahead, giving me a special kind of Independence Day — independence from spending all day in the kitchen!

BOOK CONTEST: If you want to try this yummy slaw (and the other great recipes in American Vegan Kitchen), here’s your chance to win a copy of American Vegan Kitchen by Tami Noyes.  To enter, just leave a comment on this post and tell me: What is your favorite food of summer? A winner will be chosen at random on July 12th.  Good luck! (and Happy 4th of July!)

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American Vegan Kitchen – Spicy Tofu Noodle Salad

I had some tofu and cooked linguine in the refrigerator, and that was all the incentive I needed to make the Spicy Tofu Noodle Salad from American Vegan Kitchen by Tami Noyes. If you don’t know about this fantastic new cookbook, you can check it out on Amazon.

Tami has been a terrific recipe tester for several of my books and posts such great recipes on her Vegan Appetite blog, so I had high expectations for her cookbook. And she doesn’t disappoint. (I’m proud to mention that American Vegan Kitchen was published by my husband Jon’s company, Vegan Heritage Press.)

American Vegan Kitchen is filled with full-flavored comfort food recipes — vegan versions of diner and bistro favorites as well as loads of homestyle recipes, just like mom used to make, assuming that “mom” was a great vegan cook!

I’ve already tried lots of recipes from American Vegan Kitchen, including the Seitan Katsu with Tonkatsu Sauce, the City Skillet, Mustard-Mac Slaw, San Fran Seitan Wraps, Bistro Asparagus Twists, and the Lettuce Wraps.

They were all great, so it was no surprise that the Spicy Tofu Noodle Salad was a winner as well. Made with lots of fresh veggies and a flavorful sauce redolent of ginger, garlic, soy sauce, and chili oil, this satisfying salad was delicious, easy to put together, and a great one-dish meal for Spring.