Table of Contents
Part I Vibrantly Vegan
Chapter 1 Thirty Years and Counting 2
Tracye's Journey 4
Mary's Story 12
Chapter 2 Eating for Health and Longevity 18
The Fab Five Food Rules 19
Everyday Eats 21
The Protein Question 24
Superfoods that Keep You Glowing 25
Foods that Promote Brain Power 25
Foods that Help Skin Stay Smooth 27
Foods that Strengthen Bones and Muscles 29
Foods that Improve Vision 30
Fourteen Steps to a Healthier You 32
Chapter 3 Creating a Vegan Kitchen 46
Kitchen Tools and Tips 47
Stocking the Vegan Pantry 49
Part II $$$
Chapter 4 Smoothies and Drinks 60
Tracye's Daily Green Smoothie 62
Mary's Daily Green Smoothie 63
Pineapple Spinach Smoothie 64
Mango Lassi Smoothie 67
Sweet Potato Smoothie 68
Watermelon Kiwi Lime Smoothie 69
Berry Beet Smoothie 70
Sparkling Basil Limonade 73
Green Tea with Ginger and Cardamom 74
Liquid Sunshine Dandelion Lemon Drink 75
The Concoction 76
Cashew Nog 77
Hot Chocolate with Coconut Cream and Cacao Nibs 78
Vanilla Almond Milk 80
Coconut Cashew Milk 81
Chapter 5 Breakfast 82
Avocado Toast 84
Sunrise Smoothie Bowl 87
Chia Berry Breakfast Pudding 88
Overnight Oats with Pear and Pistachios 90
Banana Walnut Muffins 91
Blueberry Muffins 93
Vanilla Cinnamon Granola with Almonds 94
Apple Raisin Granola with Pumpkin Seeds 96
Home Fries 97
Maple French Toast with Strawberries 98
Home-Style Grits 100
Curried Tofu Scramble with Shiitake Mushrooms 101
Avocado Quesadillas with Salsa and Cashew Sour Cream 102
Chapter 6 Snacks and Bites 104
Crunchy Roasted Chickpeas 106
Sweet and Spicy Oven-Toasted Almonds 108
Tahini Oat Banana Bites 109
Crispy Tofu Bites 111
Artichoke Dip with Pita Chips 112
Sweet Pea Hummus 114
Summer Rolls 115
Stuffed Mushrooms 116
Chapter 7 Soups and Sides 118
Thai Coconut Curry Soup 120
Yellow Split Pea Soup with Red Onion 122
Farro with Shiitake Mushrooms 123
Lemongrass Noodle Soup 125
Peanut Soup with Collards 126
Navy Bean and Kale Soup 127
Southern-Style Cornbread 128
Curried Lentil Soup with Carrots and Rosemary 130
Saffron Rice 131
Baked Sweet Potato Fries with Garlic and Truffle Oil 133
Herbed Potato Salad 134
Spiced and Sautéed Sweet Potatoes 136
Black-Eyed Peas Salad 137
Cajun Quinoa with Okra and Tomato 138
Ghana Masala 141
Mac and Cheese 142
Black Bean Soup with Avocado and Cashew Sour Cream 144
Chapter 8 Vegetables 146
Arugula Salad with Walnuts and Caesar Dressing 148
Sesame Spiced Edamame 151
Swiss Chard Sauté with Walnuts 152
Citrusy Dandelion Greens Salad 153
String Beans with Shiitake Mushrooms and Almonds 154
Roasted Corn on the Cob with Spicy Rub 156
Roasted Root Vegetables 157
Balsamic Brussels Sprouts 159
All Hail the Kale Salad Remix 160
Spicy Beet Greens 162
Roasted Beet Slices with Rosemary 163
Collards and Quinoa 165
Braised Sesame Kale 166
Rainbow Slaw 167
Roasted Curried Cauliflower 168
Chapter 9 Entrees 170
Tempeh Panini 172
Purple Cabbage Bowl 174
Pinto Bean Wrap 177
Colorful Kebab 179
Pad Thai 180
Buckwheat Soba Bowl 182
Peach BBQ Tempeh 183
Spicy Basil Eggplant with Dates, Cashews, and Brown Rice 185
Stuffed Orange and Red Bell Peppers 186
Lasagna with Mushrooms, Eggplant, and Zucchini 188
Enchiladas 189
Basil Mushroom Pizza 191
Vegetable Stir-Fry with Black Rice and Almond Butter Sauce 192
Roasted Sweet Potato and Black Bean Bowl with Lime Cilantro Vinaigrette 194
Curried Chickpeas in Warm Pita Pocket 197
Vegetable Pot Pie 199
Savory Vegetable Quiche 200
Ethiopian Platter 202
Three-Bean Chili 204
Chapter 10 Desserts 206
Cakey Banana Chocolate Chip Cookies 208
Macadamia Coconut Cacao Nib Brittle 211
Fudge Walnut Brownies 212
Hazelnut Date Bars 213
Peach Cobbler 214
Perfect Pecan Pie 217
Apple Crumb Pie 218
Maple Pecan Ice Cream 219
No-Bake Chocolate Pie with Pistachios 220
Raspberry Cheesecake Tartlets 223
Fruity Tee Pops 225
Pineapple Carrot Cupcakes with Orange Cashew Cream Topping 226
Almost Ambrosia 229
Metric Conversions 231
Resources 232
Acknowledgements 234
Index 237
About the Authors 244