One Dish Vegan Cookbook - Interview + Recipes + Giveaway
Written by Leigh-Chantelle
Created Wednesday, 18 December 2013
One Dish Vegan Cookbook is the new e-book written by Sally Brooks who took some time out to answer my questions. This ebook has 100 meals for one pan, one bowl or one dish cooking.
See below for her recipes for Couscous Tomato Soup and Dairy-Free Pizza and how you can get a free copy.
How long did the book take to make from creation of recipes to release?
What other vegan people helped you with the book?
What do you hope to achieve with the release?
What has the response been like so far?
What are your future plans?
Sally is giving away 5 free copies of her ebook
to the first 5 readers to email me telling me how many dishes they use when cooking and why.
Couscous Tomato Soup
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 large can crushed tomatoes (or 2 smaller cans)
- 3 cups vegetable broth
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 2 bay leaves
- salt and black pepper to taste
- 1 cup cooked couscous
- Garnish: fresh basil leaves
Saute the onion and garlic in the oil on the stove top for about 5 minutes. Add the onion and garlic into the slow cooker, add all other ingredients except couscous and basil. Cook on low for 8 hours. Remove bay leaves and stir in the couscous. Garnish with fresh basil before serving.
- 1 package active dry yeast (.25-ounces)
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon extra virgin olive oil
- 1/2 cup all-purpose flour
- 2 1/2 cups whole wheat flour
- 3 cloves garlic, minced
- 1/2 red onion, chopped
- 1 bell pepper, chopped,
- 1 - 2 cups mushrooms, sliced
- 1 cup red pizza sauce
- Tomatoes, diced
Add the yeast, sugar, and warm water into a large bowl, stir gently. Cover the bowl with a towel and let it sit for 5 minutes. Next, add in the salt and oil, then slowly add the flour. Add enough flour so that the dough is soft, but not too sticky. Knead the dough for 5 minutes.
Remove the dough from the mixing bowl, spray the mixing bowl with nonstick cooking spray, and then put the dough back in. Cover with a lint-free towel, and let it rise for an hour. The dough should double in size.
After rising, work the dough down with your hands, knead for a few minutes to work it into a ball, then let it rise again for another 45 minutes.
Preheat to 425 degrees. Oil the baking pan with non-stick cooking spray.
Roll the dough out, then arrange it on the baking sheet. Add toppings of your choice, bake for 20 minutes.
A good technique for non-dairy pizza toppings is to layer the dough with red sauce, then add the toppings to fill the pizza so there are no remaining empty spaces. If desired, sprinkle a little bit of non-dairy cheese on the top.
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