5 NEW Vegan Cookbooks for the Holidays + a recipe from Chef Tal Ronnen!

5 NEW Vegan Cookbooks for the Holidays +

a recipe from Chef Tal Ronnen! 

The year is almost over, but there have been some GREAT cookbooks out this year! I've reviewed a bunch on FV - you can find them by searching 'cookbooks' in the search bar - and love adding new books to my collection. There are so many amazing chefs and food artists out there creating really great work, and we're so happy to support them. Plus, my very OWN cookbook will be out about this time next year! (WOOT WOOT!) 
We recently received these 5 cookbooks, and rounded them up into one place so you could get a glimpse of some of the latest cookbooks out and check out whats inside before you buy. Any of these books would make fantastic Holiday gifts for friends or family, and because each of these books caters to a slightly different audience, we've got something for everyone on your list! AND if you scroll all the way to the bottom, we're sharing a SUPER yummy recipe from Crossroads - their Warm Kale + Artichoke Dip! Its cheezy, its rich, and you'd never believe it was vegan. Let's dive right in!

Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
by Tal Ronnen, Scot Jones + Serafina Magnussen
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Those of us lucky to live in LA have made the pilgrimage to Crossroads to try Chef Tal Ronnen's incredible creations, but now EVERYONE can create his masterpieces in their very own kitchens! I LOVE this cookbook. Hands down, my favorite of the year. Ronnen's cookbook gives insight into making classic dishes from the posh restaurant and dishes clearly inspired by his work with Kite Hill, his vegan cheese brand. Everything looks amazing and all the recipes taste just as good as you'd hope. Our favorite? The Warm Kale + Artichoke Dip. It is SO GOOD and if you scroll to the bottom of this post, we'll give you the recipe to try for yourself! You can get yourself a copy HERE before they sell out.

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Cooked Raw: How One Celebrity Chef Risked Everything to Change The Way We Eat
by Matthew Kenney

​I was lucky enough to meet fellow Mainer and plant-based food pioneer Matthew Kenney at a recent function at his Venice restaurant Plant Food + Wine and he is just as cool and polite in person as a girl could hope. I knew he had created innovative, plant-forward culinary academies in 2 countries, but I had no idea about his past as a mainstream chef in NYC and how he transitioned into cooking and eating the way he does today. It is a great read if you like food, cooking, and reading about badass chefs. Kenney is one of my personal faves, and even more so after reading his story. Grab a copy HERE.

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Thrive Energy Cookbook 
by Brendan Brazier

In case you live under a rock, Brendan Brazier -ultra-marathoner and the powerhouse behind vegan protein company Vega - is the mastermind behind this NEW whole-foods based cookbook packed with 150 plant-based, allergen-free recipes designed to  make you feel good inside and out. Each ingredient has a purpose, and each recipe is designed to merge functionality + taste. It's packed full of great recipes like the Thai Green Curry Rice Bowl and Roasted Red Pepper Sweet Potato Soup, and has some delectable sweet treats, too.
This cookbook has great recipes but sometimes requires gear (high speed blenders, juicers, ect.) that not every chef might own, so this book is better suited to the cook very familiar with their kitchen and with plenty of fun tools to work with. You can order your copy of Thrive HERE.

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Going Vegan
by Joni Marie Newman + Gerrie Lynn Adams

I have had the pleasure of getting to know Joni recently and she is THE raddest chick. Seriously, if you knew her, you'd want to buy this book just to absorb some of her coolness. But since you probably don't know her, trust me when I say that this lady knows her way around a kitchen. The author of TEN cookbooks, Joni could make a delicious vegan meal out of anything. In this new book she breaks it down in easy-to-conquer, practical recipes for transitioning (and enjoying the transition) into veganism! This would make a great gift for the newbie to the plant-based diet for someone looking for a refresher on some of the very best basics. You can get your copy ON SALE here! 

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Cook The Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!)
by Robin Robertson

This cookbook is great for a family or busy gal on the go - it's packed with recipes made from things you probably already have in your pantry - like Cheeseburger Pizza, Mac and Cheese and No-Bake Oatmeal Cookies! All these recipes were designed to be quick, easy, nutritious and ready in 20 minutes or less. And you can be sure Robin knows what she's talking about -  she's written over 20 cookbooks! This book is the perfect gift for the newer cook, person transitioning to a plant-based diet, or just someone with lots of things to do BESIDES spending hours in the kitchen! You can order your copy of Cook The Pantry HERE.

And here is the DELICIOUS recipe shared generously with us from the NEW Crossroads cookbook for Warm Kale + Artichoke Dip! It's so melty and cheezy, it would make a great app at a party with friends or a perfect night-in dip to munch while watching movies. We're huge fans of visiting the Crossroads restaurant so being able to make some of their world-class dishes at home is more than satisfying. You can get your copy of the Crossroads cookbook HERE.

Warm Kale and Artichoke Dip 
Makes 4 cups
That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not to let them brown; you want the dip to keep its beautiful pale color. The cashew cream needs to be prepared a day in advance, so plan accordingly. Serve with Harissa Potato Chips, Lentil Crackers, or raw vegetables, or try putting it on baked potatoes or using it as a filling for stuffed pasta, such as cappellacci (page 197).

8 large artichoke hearts or two 15-ounce cans artichoke hearts in water
2 tablespoons Earth Balance butter stick
2 shallots, minced
½ cup dry white wine
½ cup dry sherry
1 cup Cashew Cream (see note)
1 cup Vegetable Stock or store-bought stock
½ cup nutritional yeast flakes 
2 tablespoons fresh thyme leaves
6 cups baby kale, coarsely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Smoked paprika, for garnish

1. If using fresh artichoke hearts, bring a large pot of lightly salted water to a boil. Add the artichoke hearts and blanch for 10 minutes, or until slightly tender; a paring knife should slide in easily. Drain the hearts and plunge into an ice bath to “shock” them—i.e., stop the cooking and cool them quickly. Drain and coarsely chop. If using canned artichokes, simply drain and chop.
2. Put a large deep sauté pan over medium heat and add the butter substitute. When it has melted, add the shallots, garlic, and artichoke hearts and cook, stirring, until the vegetables are soft, 6 to 8 minutes.
3. Add the wine and sherry and cook for 1 minute to evaporate some of the alcohol. Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium-low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn’t stick and burn on the bottom of the pan.
4. Fold in the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes have broken down slightly, about 10 minutes. Season with the salt and pepper. (The dip will keep for up to 3 days covered in the refrigerator. To serve, reheat over medium-low heat, stirring often.) 
5. If the dip appears too thick, add a couple of tablespoons of stock or water.
6. Spoon the dip into a serving bowl, dust with smoked paprika, and serve with the potato chips, crackers, or sliced raw vegetables.

Cashew Cream
Makes 3 cups 

2 cups whole raw cashews, rinsed
Filtered water

1. Put the cashews in a bowl and pour in enough cold filtered water to cover. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.
2. Drain the cashews in a colander and rinse with cold water. Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups. Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess. The cashew cream should be smooth on the palate; add more water if necessary. If you’re not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
3. Cover and refrigerate until ready to use. It will thicken as it sits, so blend with ½ cup or so filtered water if needed to reach the desired consistency.
​[Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.]

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