It’s about time I give a shout out to one of my new favorite cookbooks, which I finally got a chance to cook from over winter break. The funny thing is, this book is so beautiful and its recipes so inventive, that it became one of my favorites from the moment I bought it, months before I could actually whip up any of its crave-worthy recipes. If it’s not obvious from the title, I’m talking about Vegan Yum Yum (I’m linking to it so you can buy it right now! It’s that good…) by Lauren Ulm, author of the beloved Vegan Yum Yum blog.
As I flipped through the book, I quickly realized that my usual post-it note system for marking “must make” recipes was not going to fly. My post-it notes were running low, and what’s the point of marking every single page anyways? With a beautiful color photo (taken by Lauren herself!) for every single recipe – recipes that are not only mouthwatering, but healthful and easy – can you blame me? Plus, sweet potatoes and chickpeas abound in Yum Yum’s recipes, which pretty much sealed the deal.
This is the Golden Chickpea and Artichoke Salad atop some romaine lettuce. This salad was bursting with fresh, simple flavors, and the crushed toasted almonds gave it a nice crunch. I think it’d be better on its own though, but it was my decision to serve it on romaine, so can’t fault the book there. And, yes, that is an artichoke bowl.
Another recipe that really caught my eye was the Delicata Squash Stuffed with Cherry Apple Almond Couscous. Obviously, a beautiful presentation…
I used this roasted brown rice couscous from Whole Foods, and I really liked its earthiness paired with the sweetness of the apples, cherries, and squash. A drizzle of agave-mustard sauce brings it all together. Since I prepared this meal with my good friends Allison and Vince, it was all the more special!
Okay, so the next two meals may not be quite as beautiful as the former (though they’re still pretty nice looking), but they were hands down two of the best meals I’ve ever made. So just prepare yourself.
I’m serious. Are you preparing?
Italian Rice and Beans. A modest name for a scandalously good dish. This is why having a photo for every recipe in a cookbook is valuable–if I hadn’t seen the wonderful burst of color and texture in Lauren’s photo, I may have skipped this recipe!
It’s just brown rice, spinach, Great Northern beans, pine nuts, sun-dried tomatoes, and lemon zest with a few seasonings, but, holy yum, is this good. Let’s just say I fully attribute my half marathon performance the next morning to this carbo-loaded dish’s excellence. I know everyone hates this expression (and I do too!), but this was a party in your mouth.
Aren’t the colors gorgeous? Nature is an artist.
Another colorful and unbelievably delicious recipe in Vegan Yum Yum is the Creamy Sweet Potato Bake.
Sweet potatoes, kale, and pasta (I used TJ’s brown rice fusilli), drenched in a tangy, cashew-based alfredo sauce, topped with bread crumbs (I used brown rice ones–noticing a trend here?), and baked until crispy on the outside. Comfort food at its finest.
I would make this dish again, and again, and again. And maybe again.