I’ve got a new favorite cookbook! It’s called ‘Veganize it’ or, since I’ve received the Dutch version: Veganistisch koken. Written by Celine Steen from havecakewilltravel.com and Joni Marie Newman from justthefood.com.
The book isn’t only packed with vegan recipes, it also gives you very useful tips on how to replace animal products by plant based products in other recipes. They also have a chapter on gluten free recipes and they’ve listed all kinds of replacements in the book. So you’ll learn how to replace egg, milk and cheese.
I’m sharing one of the recipes from the book with you here and if you’re curious for more ‘veganized’ recipes you can order the book here if you’re living in the Netherlands or on Amazon for everyone else.
As you might now, I love hummus! So when I saw a new hummus recipe in the book, I couldn’t wait to try it! I made the tomato-almond hummus and I loved it!
This healthy, vegan dish is super easy to make!
* 3 tomatoes, cut in half
* 1 clove of garlic
* 3 tbs olive oil
* 3 tbs red wine vinegar
* 2 ts paprika
* 1/2 ts grounded black pepper
* 60 grams roasted almond paste (or tahini)
* 1/2 ts sea salt
* 6 sundried tomatoes
* 425 grams canned chickpeas, drained and washed
Mix all the ingredients in a blender or food processor. Serve the hummus cooled or at room temperature. Save in an airtight container in the fridge.
This is how easy it is to cook vegan! I hope this cookbook and my Instagram account can inspire you to eat more healthy and plant based!