If you read my blog regularly, I think it’s pretty safe for me to assume you generally look for the same things in recipes as I do. Namely, we want food that’s tasty and easy. So whenever I scope out a new cookbook those are the recipes I tend to look for. I recently revieved review a copy of The Easy Vegan Cookbook from fellow food blogger Kathy Hester of Healthy Slow Cooking, and you know what? I had a really hard time picking a recipe to share! Everything sounds tasty and easy! I seriously changed my mind about twelve times before landing on Mexican Kidney Bean Fried Rice. (Some other contenders: Sweet Potato Ropa Vieja, Creamy Black-Eyed Pea Southern Quesadillas, and Apple Braised Tempeh and Butternut Squash Bake. I will make them all!) There’s lots to love about this particular dish. First off, it’s packed, and I mean packed, with veggies. Along with tomatoes, bell peppers, corn and cabbage, Kathy gives you the option of including shredded vegan chicken or mixed veggies in place of what might nomally be meat. I went with mixed veggies, and in particular shelled edamame and carrots, just becasue I had them on hand, but you could literally use just about any type of veggies here. In that respect, it has the potential to be an awesome clean-out-the fridge dinner. The recipe also includes gluten-free and oil free options, as well as a suggestion for a Cajun inspired variation, which I was totally tempted to try, and probably will next time. Nearly all of the recipes are similarly customizable, so no worries if you’re gluten-free, oil free, soy free or just a super picky eater. Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
