The New Sakara Life Cookbook Will Legit Make You Want To Cook Vegan

If you were invited to a vegan potluck tomorrow, what would you bring? Tofu cubes? Carrots? Uhh…plain lettuce?

Important PSA: You don’t need to resort to sad, lackluster options to satisfy a plant-based diet. There are countless inventive, delicious dishes you can make without animal products.

Danielle Duboise and Whitney Tingle, founders of the plant-based meal delivery service Sakara Life, are two key players in that movement to make plant-based meals more accessible. Their entire ethos centers around helping clients eat whole-food, plant-rich meals made with fresh, nutrient-dense ingredients. Oh yeah, and those meals actually taste really freaking good.

And now, the duo are translating their popular meal program into a cookbook, so you can whip up their satisfying plant-based meals at home, whenever you’d like. The book, Eat Clean, Play Dirty features over 100 plant-based and gluten-free recipes, including options for breakfast, lunch, dinner, dessert, snacks, dressings, and even cocktails. So whether you’re a part-time plant-eater or full-time vegan, this cookbook is going to make your life a whole lot richer.

For a little taste of what you’ll find in the cookbook, try these plant-based recipes:

Caitlin Mitchell

Rainbow Wrap

Ingredients:

For the vinaigrette

  • 1½ tablespoons ume plum vinegar
  • 2½ tablespoons brown rice vinegar
  • ⅓ cup (15 g) roughly chopped fresh ginger
  • ¼ cup (60 ml) plus 1 tablespoon fresh lime juice
  • 1½ tablespoons tamari soy sauce or Bragg Liquid Aminos
  • ½ cup (120 ml) extra-virgin olive oil
  • 2 tablespoons plus 1 teaspoon toasted sesame oil

For the wraps

  • ¼ cup (55 g) brown rice
  • ¼ cup (60 ml) plus 2 tablespoons toasted sesame oil
  • ¼ cup (50 g) green lentils
  • 4 (10-inch/25 cm) rice paper wrappers (plus a couple of extras, in case one tears)
  • ½ cup (25 g) chopped fresh cilantro
  • 1 avocado, pitted and sliced
  • 1 cup (150 g) grated red beets
  • 1 cup (150 g) grated carrots
  • 1 cup (150 g) grated daikon
  • ½ cup sliced strawberries

Directions:

Caitlin Mitchell

Wild Mushrooms And Corn Tacos With Spicy Slaw And Cashew Crema

Ingredients:

For the cashew crema

  • 1 cup (120 g) raw cashews, soaked overnight and drained
  • Juice of 1 lime
  • ½ teaspoon cayenne pepper (less if you don’t like spice)
  • ¼ teaspoon Himalayan salt

For the spicy slaw

  • ¼ small head purple cabbage, shredded
  • ¼ small head green cabbage, shredded
  • 1 medium carrot, shredded
  • ½ cup (25 g) fresh cilantro leaves, roughly chopped
  • ½ jalapeño, seeded and thinly sliced
  • Juice of ½ lime
  • 1 teaspoon Himalayan salt

For the wild mushroom and corn filling

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, sliced
  • 4 cloves garlic, sliced
  • 8 ounces (about 4 cups/500 g) wild mushrooms, such as shiitake, maitake, or oyster, wiped clean with a damp cloth and cut into bite-size pieces
  • Himalayan salt
  • 1 cup (175 g) sweet corn kernels, fresh or frozen

For serving

  • 8 corn tortillas
  • 2 avocados, pitted and sliced
  • Fresh cilantro, for garnish

Directions:

Caitlin Mitchell

Cacao Power Brownies

Ingredients:

For the brownies:

  • 2 cups (350 g) pitted dates
  • 1¼ cups (140 g) packed almond flour
  • ¾ cup (75 g) raw cacao powder
  • 3 tablespoons shelled hemp seeds
  • 1 teaspoon Himalayan salt
  • 2 cups (200 g) rolled oats
  • 1 cup (100 g) raw walnuts
  • 3¼ cups (275 g) unsweetened shredded coconut
  • ½ cup (120 ml) plus 1 tablespoon maple syrup
  • ½ cup (120 ml) unsweetened almond milk
  • 2 teaspoons pure vanilla extract

For the ganache and topping:

  • ¾ cup (180 ml) maple syrup
  • 1 cup (100 g) raw cacao powder
  • 2 tablespoons maca powder
  • 2 cups (170 g) shredded coconut flakes

Directions:

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