Welcome back to Book Break!
And you might want to make sure that you have
some food on hand, because I'm going to be
making three and a half delicious recipes
here, and you might get a little bit of food
envy.
So I'm here at my sister's house.
She's gone to the gym, and I'm going to surprise
her when she gets back with making her breakfast.
I haven't told her that all this food is going
to be vegan, so let's see if she can tell
the difference.
So I have gathered four of my favourite vegan
cookbooks here to choose from, and I'm going
to start by making some breakfast from this
one, One Part Plant by Jessica Murnane.
So this one is great for the beginner vegan,
because Jessica Murnane suggests that you
try just one plant-based meal every day.
If everyone did that, it would already radically
reduce the amount of animal products that
we are consuming, which would already be such
a great thing.
So if you're going to use breakfast for your
one vegan meal every day, but you're not sure
how to kick that fruit and yoghurt habit,
Jessica Murnane has loads of really great
ideas.
So I'm going to make her delicious looking
blueberry corncakes recipe.
You will need:
200 mls of full-fat coconut milk
1 tablespoon of apple cider vinegar
1 tablespoon of ground flaxseed
3 tablespoons of water
170g of coarse-ground cornmeal
60g brown rice flour
Half a teaspoon of bicarbonate of soda
Half a teaspoon of salt
60 mls of maple syrup, plus some extra for
serving
100g of blueberries
And two tablespoons of olive oil
And a teaspoon of vanilla extract, which I
forgot to mention when I first filmed this
In a small bowl, combine the coconut milk
with the apple cider vinegar
And in another bowl, we're going to make the
replacement for the egg.
Literally just flaxseed combined with water.
Those things are going to sit to the side
for at least ten minutes, while I prepare
the rest.
First, I'm whisking together the cornmeal,
rice flour, bicarbonate of soda, and salt.
Why is this the smallest whisk I've ever seen?
Next, in goes our yummy maple syrup and vanilla
extract.
How good does maple syrup always look?
And finally, the mixtures I made earlier,
my coconut milk and flaxseed egg.
And now for the bit I was excited for, in
go the blueberries, along with a little bit
of olive oil.
That is looking so good now, so it's time
to cook them up.
I'm going to cook these for about five minutes
until the little bubbles appear on top of
the pancakes.
And then it's time to flip them over.
Whoa, I can't believe that one actually worked.
And after another five minutes or so, they
should be lovely and golden brown on both
sides.
Breakfast is served.
Yum! Delicious. Genuinely delicious.
Hooray!
So to give me some mid-morning energy, I'm
now going to make a smoothie from this one,
the How Not to Die Cookbook by Michael Greger.
So How Not to Die was the nutritional science
book that took the world by storm a few years
ago, and now there is a whole cookbook to
go with it.
Full of amazing plant-based recipes that can
actually prevent and reverse disease.
And taste amazing while they're at it!
So for this smoothie, you'll need:
Two cups of spinach
One or two plum tomatoes
One celery stalk
Half a red pepper
One small garlic clove
Half a jalapeno pepper
Two teaspoons of blended peeled lemon
Now here's a trick. According to Michael Greger,
you get more nutritional benefit if you use
a blended whole lemon rather than lemon juice.
One apple
Two teaspoons of chlorella
Half a teaspoon of ground turmeric
And about four ice cubes.
Now I'm literally going to chop all of that
up, and pop it in the blender.
Pop in 500 mls of water, and we're ready to
make a smoothie.
OK cheers.
Cheers!
Ooh that's really nice.
It is nice.
Mmm. Tastes healthy!
Very healthy.
Tastes energised for the day now.
Aah, delicious.
Let's go for a run!
Hahaha, no.
Time for lunch, and I'm going to turn to Joe
Wicks to help me prepare this one.
So this is the Body Coach's first all-vegetarian
cookbook, with lots of veggie and vegan recipes
in here for you to try out, that all take
just around 15 minutes to make, which leaves
you loads of time left over to try out the
workouts he's created and included in this
book.
So I'm going to make his Rosie's Beautiful
Bolognese recipe, which I assume is named
after his gorgeous fiancee Rosie Jones.
You will need:
Two tablespoons of olive oil
One large onion
Two medium carrots
Salt and pepper
Two cloves of garlic
Two sprigs of rosemary
220g of dried lentils
Two tins of chopped tomatoes
A tablespoon of tomato puree
60g of walnuts
A tablespoon of balsamic vinegar
A glass of red wine
And some cooked pasta of your choice to serve
it with.
Cook the chopped onion and carrots in the
saucepan for about six minutes, before adding
in the garlic and rosemary sprigs.
One more minute, then tip in those lentils,
followed by the red wine.
You can't smell this, but it is smelling delicious.
Then in go the chopped tomatoes, plus a tinful
of water, and the tomato puree.
That's just going to bubble away now for 20
minutes.
So while we're waiting, toast the walnuts
until they smell good and nutty.
Look at this absolute masterpiece I'm creating.
My bolognese is nearly ready, so now it's
just time to add in the walnuts I toasted
earlier.
Bon appetit!
Mmmm.
That's really good.
I like it!
And finally, and obviously the most exciting
part, I'm going to be making dessert.
And for this one, I'm turning to the 28-day
Vegan Plan by Kim-Julie Hansen.
So this is an amazing one to help you kickstart
your new vegan lifestyle, with a whole month
of recipes, including weekly shopping lists
and meal prep tips.
So I'm going to be making the apple and cinnamon
crumble, with a coconut cream sauce to make
it feel really delicious and decadent, without
using any actual dairy.
You will need:
35g of walnuts
40g of pecans
175g of pitted medjool dates
Two teaspoons of cinnamon
One teaspoon vanilla extract
And two apples
Preheat the oven to 180 degrees celsius.
It's a little bit loud in here now with the
oven on, but just bear with me.
This one's going to be really quick and easy
and, I hope, delicious.
So I'm going to start by literally putting
all of those ingredients I just showed you,
except for the apples, into a food processor.
Put a little pinch of salt in the food processor
as well.
Perfect!
So we've got a yummy crumble in here, and
now I'm just going to mix it with the apples,
and pop it in the oven!
I'm so excited for this one, it smells so
good.
OK, this is going to be my apple crumble.
So that's going in the oven for 15 minutes.
I'm already so excited to eat this one.
So while that's in the oven, I'm going to
make the cream to go on top.
So to make the sauce, I'm just going to mix
coconut cream, drain off the liquid, just
use the solid bit, mixed with three tablespoons
of maple syrup.
And we're going to put it in the blender.
OK, it's time!
The pudding is ready.
Mmm, that is so good.
That's the best thing we've had today.
Mmm, really good.
I've loved everything you've made today.
Oh good, I'm so pleased!
And would you have guessed that all of the
recipes I've made today were all vegan?
No, I honestly wouldn't.
I don't think they were missing anything.
So do leave a comment below if you tried any
of these yourself.
I'd love to know how you got on.
And of course, do subscribe to this channel
because we post new videos every Thursday.
And next week, we actually went all the way
to Paris to bring you guys a literary tour.
So make sure you don't miss out on that one.
And give this video a thumbs up if you liked
it.
And I'll see you next time!
I'm going to finish the rest of this pot now.
