Jackie Sobon
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Vegan Yack Attack is a vegan food blog run by Jackie Sobon, that has easy, creative, and good for you recipes!
Plus, they’re oil-free, gluten-free, and vegan. If you’re unfamiliar, Caitlin is the powerhouse behind From My Bowl, and makes plenty of allergy-friendly and diet-friendly vegan recipes. (Rules at the end) Ok, now here’s more about the book: SDV is completely oil-free, refined sugar-free, and gluten-free, plus she keeps the ingredients pretty simple. * Fresh strawberries and rhubarb – while Caitlin notes to use fresh strawberries and rhubarb, you can use frozen in a pinch.
Ice cream is typically reserved for warmer months, but persimmons – winter’s bounty – make this dairy-free ice cream incredible! With this coconut base, the coconut flavor it definitely noticeable, and when you first make it, you may find it not totally sweet. – if you prefer to not have a coconut-tinged ice cream base, a soy creamer or vegan half and half will work here. If you don’t have vanilla beans, sub with 1 teaspoon vanilla extract; it’s not the same
Now, if you’re unfamiliar with Toni Okamoto and Michelle Cehn, they are two powerhouses within the vegan community, and have provided great tools for newbies for years! Both Michelle and Toni’s focus for this book is to keep it simple with ingredients, but have tasty recipes that are non-judgmental and easy-to-make. * Bunashimeji or enoki mushrooms – the recipe calls for these longer, skinnier mushrooms as an optional addition, but I do think the mushrooms add a lot to the soup. * Udon noodles – as mentioned in the recipe’s description, udon noodles are long, flat Asian noodles that can be found in many stores, but most definitely in an Asian market when in doubt!
To celebrate the 1-year anniversary of the release of Vegan Yack Attack’s Plant-Based Meal Prep, I wanted to share a great recipe from it, but also, host a giveaway! If you’re unfamiliar with the meal prep book, I’ve shared a few recipes here from it in the past, like my Hash Brown-Crusted Frittata and Matcha Oatmeal. , I call for a 15-ounce can of cooked white beans (plus some liquid), but you can also cook your own (like I did!), and just measure out 1 1/2 cups cooked beans. * Quinoa – in the original recipe I call for tri-color quinoa (I love the slight difference in flavor), but regular ol’ quinoa will work great!