Betty Goes Vegan: 500 Classic Recipes for the Modern Family
Annie Shannon
Language: English
Pages: 480
ISBN: 1455509337
Format: PDF / Kindle (mobi) / ePub
BETTY GOES VEGAN is a comprehensive guide to creating delicious meals for today's vegan family. This must-have cookbook features recipes inspired by The Betty Crocker Cookbook, as well as hundreds of original, never-before-seen recipes sure to please even meat-eaters. It also offers insight into why Betty Crocker has been an icon in American cooking for so long-- and why she still represents a certain style of the modern super-woman nearly 100 years after we first met her. With new classics for breakfast, lunch, dinner, and dessert, including omelets, stews, casseroles, and brownies, BETTY GOES VEGAN is the essential handbook every vegan family needs.
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seventies. Now, don’t get me wrong, Husted wasn’t a villain or traitor. Her attempt to glorify America’s homemaker wasn’t hateful—it was misguided, in the same way the Betty Crocker backlash later was too. Because the problem was never getting women excited about being in the kitchen versus driving them out into the workforce. The problem was—and still is—the idea that there’s only one road to becoming a successful woman. It’s just as wrong to look down on women who find fulfillment in knitting
Brooklyn, you need to stop by and check out their very impressive menu; it will make you believe that really anything can be vegan. We recommend the Butterfinger milkshake. MAKES 2½ DOZEN CUPCAKES Baking spray 2¼ cups all-purpose flour 1½ cups sugar ½ cup margarine, softened 1¼ cups soy milk 3½ teaspoons baking powder 1 teaspoon crushed pink Himalayan salt 1 teaspoon vanilla extract 2 tablespoons applesauce ½ teaspoon Ener-G egg replacer, just the powder, not prepared per the
are just… lovely. The bright, flavorful berries kind of steal the show, but I have to mention that the crust and crumble for this tart are pretty exceptional as well. We used the Earl Grey Tea Tart Crust and then we topped the tart with an orange zest crumble to bring out the bergamot flavors in the tea. MAKES 2 TARTS 2 Earl Grey Tea Tart Crusts (here) 1½ cups fresh strawberries, sliced 1½ cups fresh raspberries 1½ cups fresh blueberries cup sugar 2 tablespoons cornstarch CITRUS
tamari ¼ teaspoon ginger paste 1 teaspoon brown sugar 1 pound raw pumpkin seeds, shelled Use a whisk to blend the olive oil, tamari, ginger paste, and brown sugar in your Dutch oven or sauté pan. Heat the blend over medium heat. Once it begins to bubble, mix in the pumpkin seeds with a metal spoon and sauté for 2 to 3 minutes, until they start to pop and turn golden brown. Transfer to a lined cookie sheet and carefully spread out in a single layer. Set aside to cool before enjoying by the
the touch, but not so hot it’ll burn your face off. It’ll take about 3 minutes. PEAR AND CRANBERRY COBBLER We made this cobbler during the Great East Coast Blizzard of 2010—aka Snowmageddon. We were literally snowed in under 20 inches of snow in a town that doesn’t own a snowplow. Everything was closed and no one delivered. At one point, Dan had to hike through the snow to get us some juice, coffee, tortilla chips, and salsa from a 7-Eleven that was open. Sigh. But this cobbler made
