November is National Vegan Month, and Agate’s cookbooks are full of great recipes for those living a vegan lifestyle. If you or someone you know are looking for culinary inspiration, consider checking out these recipes from our Surrey titles!
Baked Falafel Sandwiches: Falafel are almost never made at home (even in the Middle East), so in that way this recipe is not traditional. It also defies convention because the fritters are baked rather than fried. Way healthier, way easier, and way less messy! I encourage you to make fresh pita, as it’s best served up chewy and warm—prebaked packaged pita can’t compare. The dough is not special, but the way it’s formed and baked is. My trick? Premade refrigerated pizza dough and a hot oven.
Vegan Mac ‘n’ Cheez: Mac and cheese undermines the best parental intentions—the box kind is just too available, too easy, and too often becomes the go-to last-minute dinner. One of the things we love about tahini is that it gives creaminess to recipes that call for cream or milk. While this recipe isn’t as quick as the boxed schlock, it’s super easy, insanely delicious, and much more nutritious. Kids scarf it down!
Crispy Sweet Potato Tacos: If anyone ever tells you they could never eat vegan food, your mission is clear. Sit them down, serve them a beer, and feed them as many of these tacos as they can stuff in their face. Because that’s what they’ll do with these tacos: stuff them in their face by the fistful, unable to argue about anything. Garnet sweet potatoes are often mislabeled in grocery stores as yams. Don’t let that deter you, as you know the truth: these dark orange–skinned beauties aren’t yams at all; they’re most certainly sweet potatoes.
Barleywine-Pickled Onions: These onions are a fantastically simple way to add a little pop of brightness and a hint of the flavors of a perfectly malty beer to just about any meal.
The Green City Market
Farmstand Strawberry Jam with Balsamic, Rosemary, and Mint: I was inspired to make this jam from Peter Klein’s (Seedling Enterprises) wonderful strawberries. I have used this jam as filling in an updated twist on Linzer cookies, and as a garnish for spring cheese plates with local goat cheese and Potter’s rhubarb crackers. The recipe is easily doubled. —Mary McMahon, chef, Elawa Farm
Roasted San Marzano Tomato Soup: I love making this soup because it is healthy and easy. When tomatoes are in season, I make it twice a week. Several vendors grow San Marzano tomatoes, which are ripest at the height of summer and have a sweet, “tomato-y” flavor. The soup may be prepared and refrigerated for up to 3 days or frozen for up to 3 months. —Robin Goldberg, customer
Tandoori Tempeh: Tandoori paste is probably one of the most misunderstood elements of Indian cooking. Most associate it with tandoori chicken, which is served bright red in Indian restaurants. It’s not clear how this practice started, but the red color largely comes from red food dye. Some Indian cookbook authors continue to include this dye in their recipes for tandoori chicken. I choose not to, especially knowing all the negative health effects of food dyes, especially on children. The principal ingredients of tandoori paste—yogurt, ginger root, garlic, and spices—are all you need.
Zucchini Bread: I’ve tried and tested lots of zucchini recipes, but most were too heavy, oily, and sugary for my taste. I like the natural flavor of the zucchini to come out. This zucchini bread has half the oil of many other recipes, but you don’t miss a thing. An unexpected bonus is the lightly crisped crust.
Chocolate Chip Bars: With five kids, I make a lot of treats for school functions, bake sales, parties, and holidays. If I need to make a big batch of something yummy in a hurry, this is the recipe I turn to. It is simple and fast, and it pleases kids and grownups alike. No one ever suspects it’s vegan.
Apple Crumb Pie: This pie combines all the flavors I love: cinnamon-scented apples, a flaky crust, and a crunchy brown sugar crumb topping. Everyone loves this pie, especially during the holidays.