Vegan junk food? That piqued my interest enough to accept an invitation to review The Dirty Vegan (Hatherleigh Press, $20.99 hardcover).
The author, Catherine Gill, has run the blog The Dirty Vegan since 2010, focusing on comfort food-style vegan recipes that are “fun, accessible and healthy.” According to a release, her goal is to make it easier than ever to live the vegan lifestyle with healthy vegan food that doesn’t skimp on taste (aka “vegan junk food”).
That’s why you’ll find recipes such as boneless buffalo “wings,” “seafood” dip, s’mores pancakes and maple-glazed boneless “spareribs.” I made the ratatouille stew, and I truly enjoyed it for its heartiness and touch of sweetness (it includes 1 tablespoon of sugar), and the tender eggplant really stood out. This dish could pair well with most anything.
I plan to make the chunky New England “clam” chowder and the vegan ravioli dippers next. Note that for some of the recipes, you may have to go out of your way to find some of the ingredients, such as vegan bacon.
For those looking for new twists on everyday dishes, The Dirty Vegan is worth stocking in your kitchen, regardless if you’re vegan. You’ll also enjoy Gill’s conversational tone in her introduction to each recipe.
Here’s a fun recipe for you to try: Chocolate Peanut Butter Banana Ice Cream Pie (Serves 8)
INGREDIENTS
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- 1 quart vegan vanilla ice cream, softened
- 1 prepared graham cracker pie crust, 9 inch size
- ½ cup and 2 tablespoons peanuts, chopped
- 1 ripe (but firm) banana, thinly sliced
- ½ cup vegan semi-sweet chocolate chips
- 2 tablespoons vanilla vegan soy milk
- 1 tablespoon coconut oil
DIRECTIONS
In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts. Place in freezer while you make chocolate ganache.
In a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring frequently. When well combined, remove ganache from heat and set aside. Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that. Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.
Tags: vegan
