Hi! Hello! It's FRIDAY!
Let's talk cookbooks. What are your current favorites? Do you only collect but not really use your cookbooks? Do you use them all the time? I want to know! I'm fairly obsessed with cookbooks myself, but I'm sure you could have guessed that. I go through phases of using and not using cookbooks, but when I do use them I kick myself for the times I don't use them. They're such a source of inspiration for me when it comes to meal planning, developing my own recipes, and photography. They also have this soothing affect on me. Flipping through a cookbook can instantly chill me out, especially if the couch, a blanket, and coffee are involved.
So today I'm sharing a savory vegan breakfast recipe for Breakfast Tostadas with Refried Black Bean and Cabbage Slaw! Uhh, yum. Right?? This recipe is straight from the recently released Food52 Vegan cookbook, written by my talented + sweet friend Gena! Girl knows her way around a kitchen.
I obviously had to share a breakfast recipe, and I know many of you have asked for more savory vegan breakfast ideas, so I thought this would be perfect. And I actually made TWO of Gena's savory breakfast recipes, to get you even more excited for this book!
The second recipe (you'll have to buy the book for this one!) I made were Gena's Tempeh and Sweet Potato Hash. Both recipes are loaded with flavor and such a fun change of pace for breakfast or brunch.
Gena has filled the pages of this book with so much goodness. You'll find everything from simple recipes perfect for weeknights and busy mornings, to timeless classics with a vegan twist. But Gena doesn't stop there! She also adds so many impressively creative recipes you never would have though to create on your own.
If you've been intimidated by vegan cooking in the past, or are simply looking for a cookbook with recipes you'll actually want cook all of the time, I highly recommend Food52 Vegan!
I should also mention, the photography in this cookbook is beyond stunning. I'm a HUGE fan of James Ransom's work (he's the food photography at Food52) and love flipping through the pages to see his work.
Here are some of the recipes I'm dying to try!
- Cauliflower and Oyster Mushroom Tacos
- Mushroom, Chard, and Quinoa Enchiladas
- Greek Salad with Tofu Feta
- Jamaican Jerk Chili with Quinoa and Kidney Beans
- Creamy Tomato Soup
- Peach Crumble Coffee Cake
- Perfect Pumpkin Pie
Reprinted with permission from Food52 Vegan, by Gena Hamshaw,copyright © 2015, published by Ten Speed Press, an imprint of PenguinRandom House LLC. Photographs copyright © 2015 by James Ransom
Breakfast Tostadas with Refried Black Beans and Cabbage Slaw
You can make these tostadas as fancy or as simple as you like. If you know you’ll be short on time, prepare the refried black beans a day in advance, then throw the cabbage salad together in the morning. If you’re preparing them for brunch on a leisurely morning, it’s worth your while to make the cashew queso (see the Flavor Upgrade at right), too. It’s the ultimate comfort food sauce—tangy, salty, and versatile. Once you try it, you’ll want to smother everything with it, from baked potatoes to steamed broccoli to rice and beans.
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 1 poblano or jalapeño chile, finely chopped
- 1 clove garlic, minced
- 3 cups (510g) cooked black beans (see page 000)
- 1 ⁄2 teaspoon salt
- 1 1 ⁄2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 ⁄2 cup (120ml) vegetable broth, or as needed
- 2 1 ⁄2 tablespoons lime juice, divided
- 3 cups red or green cabbage (or a mixture of both), finely shredded
- 2 green onions, green parts only, chopped
- 1 1 ⁄2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons agave nectar
- Salt and pepper
- 8 (6-inch/1) corn tortillas
- 1 large Hass avocado, sliced
- 1 ⁄2 cup (20g) chopped fresh cilantro
1. Preheat the oven to 325°F (165°C).
2. To make the refried beans, heat the olive oil in a large skillet over medium heat. Add the onion and chile and sauté until the onion is tender and translucent, about 8 minutes. Add the garlic and sauté for 1 minute. Add the black beans, salt, chili powder, and cumin and cook, stirring occasionally, until everything is heated through, adding the vegetable broth as needed to prevent sticking. Remove from the heat and stir in the lime juice. Transfer to a food processor and pulse until fairly smooth, without many whole beans—or to whatever texture you prefer; alternatively, you can use a potato masher or even a fork to mash the beans.
3. To make the slaw, put the cabbage, green onions, oil, lime juice, and agave nectar in a bowl and toss until thoroughly combined. Season with salt and pepper to taste.
4. Place the tortillas in a single layer on two baking sheets. Bake for 15 minutes, until crispy. To assemble each tostada, spread about 1 ⁄4 cup (60ml) of the refried beans on a tortilla. Top with 1 ⁄4 cup (60ml) of the slaw, a few slices of avocado, and 1 tablespoon of the cilantro.
Cashew Queso: In a blender or food processor, puree 1 cup (130 g) cashew pieces that have been soaked for at least 3 hours then drained, 1 ⁄3 cup (25g) large-flake nutritional yeast, 3 ⁄4 teaspoon salt, 1 teaspoon chili powder, 1 ⁄2 teaspoon smoked paprika, 1 cup plus 2 tablespoons (265ml) water, 3 tablespoons tomato paste, and 2 tablespoons freshly squeezed lemon juice until totally smooth. Drizzle on top of each tostada before serving.
Now, we eat breakfast tostadas and cheers to Friday. But before you break out the Friday cocktails, don't forget to grab yourself a copy of this book!