Just released two days ago, Easy Animal Free‘s Anna Pippus‘ new cookbook, The Vegan Family Cookbook, is a culinary toolkit of more than 100 recipes that will help you get affordable, plant-based family meals on the table—in no time flat. In the book, Anna shares her trade secrets for taking a vegan approach to combat the weekday monotony: daily cooking themes and easy-to-follow recipes designed to teach the basics to any at home chef. For many years, Anna found herself exhausted at the thought of coming up with what to make for dinner every night, until she finally changed how she tackled cooking forever. Her secret for time-strapped families everywhere: rediscovering the joy of cooking by theme. Cooking by theme means assigning a general meal theme to a day of the week, providing helpful guidance and direction.
To that end, the recipes in The Vegan Family Cookbook are designed to take a laid-back approach to weeknight meal planning—as Anna shares what works for her family, along with easily customizable templates to empower other kitchen managers to discover what works in their home. Anna not only teaches readers what to cook, but how to cook nutritious and delicious vegan food, too. The Vegan Family Cookbook is filled with foundational cooking building blocks, such as how to ensure your vegan dishes include enough flavour and texture and how to make a soup without a recipe.
With newfound inspiration for Monday night pasta night, you’ll be inspired to try the Hemp Cream Rosé Penne and Mac and Cheesy With Broccoli, while Tuesday brings about customizable Bowls filled with dishes like Five-Minute Paprika-Spiked Chickpeas and Greens. Wednesday is dedicated to One-Pot Meals, such as Chickpea Cauliflower Curry. Thursday evening’s dedicated stir-fry dishes will see you creating anything from Sweet and Sticky Tofu to Stir-Fry Peanut Noodles; in fact, we have this recipe for you to try, below! Enjoy! —Noa Nichol
Stir-Fried Peanut Noodles
½ cup (125 mL) natural peanut butter
¼ cup (60 mL) soy sauce
2 Tbsp (30 mL) rice vinegar
1 cup (250 mL) water
2 to 3 tsp (10 to 15 mL) avocado oil
3 cups (750 mL) finely sliced napa cabbage (see Tip)
1 large carrot, grated
½ lb (225 g) medium-width rice noodles, soaked in room-temperature water for 30 minutes
Chili flakes, lime wedges, cilantro, chopped peanuts, flaky finishing salt, to garnish (optional)
In a small bowl, whisk together the peanut butter, soy sauce, and vinegar. Whisk in the water. Heat a large skillet or wok over medium-high heat. Add the oil, cabbage, and carrot and sauté until the cabbage begins to sweat, 1 minute or less. Add the noodles and peanut sauce. Cook, turning often with tongs, until the sauce is absorbed and the noodles are soft (have a bite to test), about 5 minutes. Add splashes of water if needed to prevent the noodles from sticking to the pan and to maintain a smooth sauce consistency. Garnish as you like and serve. Refrigerate any leftovers in an airtight container for 3 to 5 days, reheating in a saucepan or skillet with 1 to 2 Tbsp (15 to 30 mL) water to loosen the noodles and smooth out the sauce. Tip: Napa cabbage is incredible: it’s nutritious but also quite mild in flavour. When cooked, it virtually disappears into stir-fries. This makes it an ideal leafy green to feed children and vegetable skeptics. However, not every grocer stocks napa cabbage; if you can’t find it, use regular green cabbage instead, and expect it to be a firmer cabbage experience.
Excerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography ©2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Win! 1 Of 3 Signed Copies Of Anna Pippus’ The Vegan Family Cookbook!
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