Of all the incredible cookbooks I’ve browsed recently, I don’t think any of them top The Main Street Vegan. And it’s not just because contributing plant-based authors, Victoria Moran and JL Fields are my foodie idols. This beautiful, diverse vegan bible is full of unique, but easy recipes that will entice everyone, from all food backgrounds.
And lucky for me, I received this book RIGHT before a vegan potluck I was going to! It was perfect for things like appetizers, party foods and dishes that were good for sharing (and impressing!) and my biggest problem was choosing which recipes to test out.
It’s got everything from lasagnas, to casseroles, to breakfast muffins, desserts and elaborate stews. It’s a mixture of contributing chefs, bloggers and authors, which I adore, because it gives you really varied options, opinions and difference styles of cooking.
I was drawn towards the jackfruit “tuna” salad, the buffalo chickpea dip, the mac and cheese and the mocha brown rice peanut butter crisp bars. They all were a HUGE hit at the potluck and I was pretty pleased with myself, even though the credit is really due to The Main Street Vegan.
Check out the recipes below and then grab a copy of the book for yourself. The mocha brownies are just a teaser for now-they’ll be featured in my next post using ANOTHER awesome product I’ve fallen in love with 🙂
JACKFRUIT TUNA SALAD
1 20 oz can young green jackfruit, in brine
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
Juice of one lemon
1/4 cup water or veggie broth
Sea salt and black pepper
1/2 cup shredded carrot
1/2 cup chopped celery
1 scallion, chopped
1 cup vegan mayo (I used Just)
2 tbsp brown mustard
1/2 tsp dried dill
Pinches of dried oregano, dried thyme, paprika, sea salt and black pepper
- Cut off hard edges and center of jackfruit and then mash with a fork
- In a skillet over medium heat, cook onion and garlic in olive oil for 5 minutes
- Add the jackfruit, lemon juice, veggie broth, salt and pepper and cook for 5 more minutes
- Set aside and let cool
- Mix together carrots, celery, scallion, mayo, brown mustard and spices until well combined
- Add jackfruit/onion mix when cooled, the stir together and serve with chips or on bread!
BUFFALO CHICKPEA DIP
1 15 oz can white beans, rinsed and drained
1 cup raw cashews
3/4 cup buffalo sauce
1/2 cup almond milk
1 tbsp lemon juice
1 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp fresh chopped parsley
1 tsp fresh chopped chives
1 15 oz can chickpeas, rinsed and drained
1 cup shredded vegan cheese (I used Follow Your Heart)
- Preheat oven to 375 degrees
- Combine white beans, cashews, buffalo sauce, almond milk. lemon juice, nutritional yeast, onion and garlic powder in a blender and blend until smooth and creamy
- Transfer to a bowl and stir in chickpeas, chives, parsley and 3/4 of vegan cheese
- Transfer to a greased 9 inch baking dish and top with remaining vegan cheese
- Cover with foil and bake at 375 degrees for 30-35 minutes then serve
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