I’m excited to bring you this delicious cookbook review, giveaway, and Vegan Buffalo Chickpea Dip Recipe from The Main Street Vegan Academy Cookbook.
The Main Street Vegan Academy Cookbook: Over 100 Plant-Sourced Recipes Plus Practical Tips for the Healthiest, Most Compassionate You is the latest book from Victoria Moran and JL Fields and their first ever collaboration.
About the Authors
Victoria Moran is a best-selling author of 13 books, including this one. Some of her other books are Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World, The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion, Fit from Within, The Love-Powered Diet, and Creating a Charmed Life. She is an inspirational speaker, the Founder and Director of Main Street Vegan Academy (more on that later), and creator and host of the award-winning, weekly podcast, Main Street Vegan. She manages the website, MainStreetVegan.net. Victoria is also a certified holistic health counselor (HHC, AADP), graduate of the T. Colin Campbell Foundation/eCornell program in plant-based nutrition, and is the producer of the upcoming documentary, The Compassion Project. If all that isn’t enough, she holds the title of PETA’s 2016 Sexiest Vegan Over 50 as the female winner and she’s been featured on The Oprah Winfrey Show, twice.
JL is another vegan force of nature. She is a practicing Main Street Vegan® Master Lifestyle Coach and Educator, the Founder of and Culinary Director at the Colorado Springs Cooking Academy, chef instructor at the University of New Mexico-Taos, and on the faculty at the Main Street Vegan Academy. She started her vegan professional life blogging at JLGoesVegan.com, which is still going strong. As an author, she has penned several books including The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors, Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes, and Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet, (co-authored with Virginia Messina). JL also writes a monthly vegan dining review for the Colorado Springs Gazette. She created and hosts the weekly podcast, Easy Vegan.
P.s. These are the short bios!
Victoria’s and JL’s dynamic, “get-things-done” approach to life and work keeps me inspired and my head spinning. Even as I am writing this post, they have both probably started on other projects that we’ll all be delighted to hear about soon.
Victoria and JL got together to create the Main Street Vegan Academy Cookbook. The cookbook features a compilation of recipes and tips from Main Street Vegan® Lifestyle Coaches and Educators.
What is the Main Street Vegan Academy (MSVA)?
Not long after Victoria Moran’s 12th book, Main Street Vegan, came out, Victoria launched the Main Street Vegan Academy. The Academy is a 6-day, in-person intensive in New York City. The core curriculum is comprised of in-depth lecture presentations covering vegan, communication, and business principles. There are field trips to New York City restaurants and businesses as well.
A Coach in Your Kitchen
Graduates of the Academy are certified as Main Street Vegan® Lifestyle Coaches and Educators (VLCEs), and, as such, they are certified to coach, counsel and educate individuals and groups on this health-promoting and compassionate way of eating and being in the world. Academy graduates come from all over the country and around the globe, bringing their own food traditions, perspectives, and experiences. Veganism is far from a one size fits all way of life. Getting there or starting on the path can take shape in many ways. Having such a diverse and eclectic group of contributors makes this vegan cookbook (and the many vegan lifestyle tips provided) unique. When it comes to the recipes and vegan cooking/lifestyle tips, it’s like having a coach in your kitchen and in your life.
A Vegan Cookbook and Guide to Living Vegan
In addition to being a cookbook, The Main Street Vegan Academy Cookbook is also a guide to living vegan – the Why and the How. Veganism permeates every aspect of living and the Introduction, Chapters 1,2, and 9 cover it all. This book answers dozens upon dozens of questions and busts a myriad of vegan myths from the most common (it’s too expensive, it’s complicated, the never ending protein debate) to the more nuanced.
For those who want to dive immediately into preparing delicious vegan food, you’re in for some delicious recipes. Just hop on over to chapters 3-8 and prepare to be inspired. The Main Street Vegan Academy Cookbook has recipes for every meal and snack of the day, from super healthy to more decadent treats and everything in between.
You have your juices, smoothies, overnight oats, pancakes, breakfast burritos (yes, there’s life after bacon!). You have omni-approved small plates, hors d’oeuvres, snacks, and desserts. Of course, there are big salads and soups for supper too.
Easy Breezy Vegan
There’s a Set It and Forget It chapter dedicated to one-pot meals. Time is a precious and a limited commodity. Eating vegan can be fast and simple or complicated and time consuming just like any other way of eating. There are always ways to simplify and there are lots of tips and recipes that help you do just that.
Another chapter, Main Street Mains, is all about hearty main meals. You’ll find Tempeh-Stuffed Kabocha Squash, Kale and Sweet Potato Dumplings with Tamarind Sauce, Lentil Sloppy Joes, Vegan Stuffed Shells, and lots more. Bottom line is, you won’t miss that traditional meat-centric meal. Trust and believe, these dishes will satisfy the biggest appetites and most discerning palates all while providing nourishment that does a body good.
Will there be Dessert?
Of course, no cookbook would be complete without dessert! The chapter Chocolate and Other Pleasures has a bunch of mouthwatering treats, including Lindsay’s Famous Raw Brownies, Gotta Love It Vegan Chocolate Pudding, Lemon-Scented Vegan Meringue Fluff (yes, vegans get meringue now thanks to the magic of aquafaba), and my contribution, Vegan Chocolate Crinkle Cookies.
Now for one of the delicious plant-based recipes from the book. This is one of my favorites. It has a lot of flavor, is easy peasy to prepare, and a crowd pleaser. Published here with permission from Benbella Books.
Vegan Buffalo Chickpea Dip Recipe
Recipe by Britt LoSacco, VLCE, New York – LeavesofKale.com
Photo Credit: Jackie Sobon
Serves 4 to 6
Bringing a delicious dish to events and dinner parties ensures that you will have something to eat, and it’s a great way to show friends and family how enjoyable and satisfying vegan food can be. This creamy, spicy dip is so irresistible it’s good that the recipe is easy to double — or triple!
1 (15-ounce) can white beans, rinsed and drained
1 cup raw cashews
3/4 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce)
1/2 cup plain, unsweetened vegan milk or water
1 tablespoon lemon juice
1 rounded tablespoon nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon finely chopped fresh parsley
1 teaspoon chopped fresh chives
1 (15-ounce) can chickpeas, rinsed and drained
1 cup shredded vegan cheddar cheese, divided
Tortilla chips, celery sticks, and carrot sticks, for dipping
- Preheat the oven to 375°F.
- Combine the white beans and raw cashews in the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, milk, lemon juice, nutritional yeast, onion powder, and garlic powder. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary.
- Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute.
- Stir in the chickpeas and 3/4 cup of the shredded cheddar.
- Transfer the dip to a 9-inch square baking dish and sprinkle the remaining 1/4 cup of shredded cheddar over the top. (Note: This dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.)
- Cover the baking dish tightly with aluminum foil and bake for 30 to 35 minutes, until warmed through. If the cheese on top isn’t fully melted, set the dish under the broiler for a minute or two to melt; this isn’t necessary but looks nice.
Serve warm with your favorite dippers.
NOTE: Nut-free option: Replace the cashews with 1 cup raw sunflower seeds, soaked, rinsed, and drained.
Full disclosure, I am a Main Street Vegan® Lifestyle Coach and Educator. I am on the faculty at Main Street Vegan Academy teaching digital marketing. Also, I am a contributor to this book. Publishers BenBella Books provided me with a review copy and one for a giveaway.
The Main Street Vegan Academy Cookbook Giveaway
This giveaway starts 3/15/18 at 12AM and ends 3/25/18 at 12AM. The giveaway is open to anyone in the U.S. The winner will have 48 hours to respond to the notification email to claim their prize or a new winner will be drawn. The information you enter is collected by Rafflecopter and viewed by me in order to facilitate this giveaway.
Enter to win here!