The Little Vegan Cookbook


The little vegan cookbook has 500 of the best recipes ever is perfect for traveling, if you are the type of person who likes to cook on vacation. Its soft cover pages fits beautifully in any cooks hands no matter how skilled or unskilled they may be. Cooking methods include stove top, oven and pressure cooking. I know that people take their instant pot with them. Tuck this little book inside the IP and your good to go.

Recipe creators include: Gerrie Lynn Adams, JL Fields, Allyson Kramer, Joni Marie Newman, Tamasin Noyes, Colleen Patrick-Goudreau, Joshua Ploeg, Megan Roosevelt, RD, LD, Matt Ruscigno, MPH, RD, Celine Steen.

The only thing I don’t like about this book is that their name is not beside or underneath the recipe title. I like to know who wrote what- so I can look them up and see other books they wrote, or see what they’re about if I don’t “know” them. Thru some research, I found awesome people and blogs. I even had a “I didn’t know *that* was their blog moment. I know I’m contradicting myself when I say this, but- one of the things I did like about the book is- I didn’t know who’s recipe I was making. It let me look through the book without judgement, without thinking- oh lets see what so and so wrote- it let me explore the unknown and even though I like to be in the know, it’s nice to have a little book of delicious mystery. Don’t worry, I know how to google- so I can find all the info 😉 Another thing I liked was they included pictures. The print is on the smaller side, but that doesn’t bother me.

One of the first recipes I made was the  Nacho Potato Skins. It’s easy, satisfying and total comfort food. Hot potatoes, fresh salsa, your fave nacho sauce…. You don’t need to choose between stuffed potatoes or nacho’s. If you want the crunch, then scoop out the filling with some nacho chips. You’re welcome. I like to be an enabler sometimes 😉


NACHO POTATO SKINS (co-authored by Celine Steen and Tamasin Noyes)

Potato skins, the epitome of bar finger food, get a vegan remake that doesn’t miss a beat in flavor. Save the insides of the potatoes to make Potato Puffs. (See page 37.)

6 medium russet potatoes (each about 5 ounces, or 140 g) 1 can (15 ounces, or 425 g) black beans, drained and rinsed ½ cup (90 g) chopped tomato ¼ cup (40 g) minced red onion 2 tablespoons (18 g) minced poblano pepper 2 tablespoons (30 ml) lime juice 2 teaspoons minced fresh cilantro ½ teaspoon ground cumin Salt, to taste Black pepper, to taste 2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) canned chipotle pepper in adobo, with sauce Your favorite Nacho Sauce 1 medium avocado, pitted, peeled, and diced, optional

Preheat the oven to 400°F (200°C, or gas mark 6). Pierce the potatoes a couple of times so they can release steam. Bake the potatoes for 45 minutes, or 1 hour if larger, or until tender. Let cool, slice in half, and scoop the insides from the potatoes, leaving about ¼ inch (6 mm) from the skin intact. Meanwhile, in a medium bowl, combine the beans, tomato, onion, pepper, juice, cilantro, and cumin. Season to taste with salt and pepper. Preheat the oven to 475°F (240°C, or gas mark 9). In a mortar and pestle, combine the oil and chipotle and pound until combined. Add a pinch of salt and pepper. Using a fork, pierce the inside of the potato skins a few times. Brush the oil on the insides of the potatoes, and place on a baking sheet. Bake for 15 minutes, or until starting to crisp. For extra crispness, broil the potato skins for a few minutes after baking. Fill each potato with a heaping tablespoon (28 g) of filling, dividing the filling evenly among the potatoes. Top each potato with Nacho Saucy Dip and a few pieces of avocado, if using.

Yield: 12 potato skins

CONTEST CLOSED! Congratulations  to Carole V and Lynn F 🙂

Quarto/ Fair Winds Press sent me a copy of the Little Vegan Cookbook, and will send out a copy to the person who wins our giveaway. So click *HERE* to enter. I was given permission to use the picture of the nacho potato skins and the recipe from Quarto.

If you have this book already, tell us your favorite recipe so far.



Meal Plan Jan 11-17, 2016

Kathy Hester talks about Ginny McMeans‘s new book called The Make Ahead Vegan. Kathy was able to post a recipe from the book and I knew, I had to make them. Pizza rolls sounds great on a Friday night, or Sat night or any night. I’m even thinking this should be on your Game night menu plan along with the nacho’s.

Breakfast Banana Cake

Lentil, carrot potato hash

Cashew rice bowl (GF)

Take pics and use the hashtag #veganinthefreezer so we can find you food porn pics 🙂



Jill Nussinow has a recipe on her blog from her new book Vegan Under Pressure, so we need to cook this:

Brussels sprouts with maple mustard sauce

Winter Veggie and Barley Soup

Sunny Spanish squash

Use the hashtag #theveggiequeen so we can find all the food!


Juice bar

An Energizing Green Juice

Mean green

Apple, carrot, lemon juice with a kick

use hashtag #flirtygirlsjuicebar so we can follow.

What did you make this week that you can’t get enough of? Me? All the fresh recipes!



Cook along Jan 4- 10

Hi everyone! I’m going to be hosting a cook along. I’ll be posting new recipes each Friday so you can shop for the ingredients over the weekend (late start, but I know you have potatoes and other veggies)

Ginny McMeans’s new book The Make Ahead Vegan is going to be out in stores later this month, but head over to Amazon and pre-order yours now. During the month of Jan we’re going to be cooking recipes from Vegan in the Freezer.

What I love about this site is almost every recipe can be made ahead of time- so you can just pull it out of your freezer and have a healthful meal instead of eating junk food.

Make as many dishes as you want, take some pictures and use the hashtag #veganinthefreezer so we can find you easily on Instagram, Twitter and Pinterest.

Mashed potatoes

Grilled veggies

Stuffed shells


How to blanch veggies

If you would like to follow us on Facebook join whole foods plant based cooking tips.

For those with a pressure cooker, I’m going to be making these recipes in honour of Jill’s a.k.a the veggie queen new book (out later this month) Vegan Under Pressure. What I love about this site- wonderful healthful meals made in minutes. Jill has a utube channel that you should check out. A step by step visual. With the ease of an instant pot you don’t need to babysit your food. You can shower, clean the kitchen, help the kids with homework- or do nothing at all 🙂

Soup stock

Steel cut oats

Middle eastern chickpea soul with spinach

Use the hashtag #theveggiequeen so we can find follow along. You can follow us on Facebook – join plant based instant pot people. I’ll be posting recipes on the blog each Friday as this cook along isn’t an official one in the group.

I’m not posting a menu plan, as I don’t really have time for that and I’m working on more projects which I’m not willing  to chat about yet, but you will be the first one to know what I’m up to, in the future.

What is you favorit make ahead meal or pressure cooker meal?