FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

July 22, 2014 by Fran Costigan Leave a Comment

Sneak Peek from Nava’s Plant Power

Plant power

My dear friend and colleague, Nava Atlas is a bestselling vegan cookbook author and the founder of VegKitchen.com. Her highly anticipated new book, Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes is launching on September 2nd and is available for preorder now. Plant Power is packed with customizable recipes, and step-by-step guides that are appropriate for everyone–beginners, experienced cooks, vegan, and otherwise. The talent behind the 75 beautiful color photographs is celebrated author and food photographer, Hannah Kaminsky.

When the book launches officially, I will do a full review and giveaway contest. For now, as a sneak peek, Nava graciously shared a recipe from the book with me today, and I am now sharing it with you. Enjoy! I did.

 

 

Vegan Niçoise-Style Salad

Vegan Niçoise-Style Salad

Salade niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   Serves: 4 to 6

  • 8 to 10 ounces fresh slender green beans, trimmed (see Note)
  • 1 large head Boston or Bibb lettuce, torn, or mixed baby greens
  • Sliced fresh basil leaves or chopped fresh parsley as desired
  • 8-ounce package baked tofu, diced, or 1 recipe Baked Tofu Teriyaki or 8 ounces combined baked tofu and dense herbed tofu
  • 1 heaping cup grape or cherry tomatoes, or diced ripe fresh tomatoes
  • 15- to 16-ounce can cannellini beans or chickpeas, drained and rinsed
  • Pitted green or black olives, or a combination
  • Sliced red onion to taste, optional
  • Vinaigrette, homemade or storebought, to taste

Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.

On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, and olives in separate mounds over the lettuce or greens.

Top everything with a few thinly sliced rings of red onion if you like. Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.

Note: If fresh slender green beans are unavailable, use organic whole green beans, thawed and steamed just until tender-crisp.

Nutrition information:  Per serving (without dressing): Calories: 233; Total fat: 8g; Protein: 17g; Carbohydrates: 26g; Fiber: 9g; Sodium: 655mg

 

Related

Filed Under: Recipes, Savory Dishes Tagged With: Nava Atlas, Plant Power, vegan recipe, Vegetarian Recipe


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts July 19, 2022. Check out the very cool video, too.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

Jun
14
Tue
all-day Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Fran Costigan’s Online Essential... @ Rouxbe Online Culinary School
Jun 14 – Aug 15 all-day
Fran Costigan's Online Essential Vegan Desserts Course at Rouxbe_ June 2020 @ Rouxbe Online Culinary School
The next session of Fran Costigan’s Online Essential Vegan Desserts Course at Rouxbe starts June 14, 2022 (my birthday!) but you can sign up at any time and start when you like. The early registration[...]
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale
  • Orange Dreamsicle Bars from Super Vegan Scoops by Hannah Kaminsky

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2022 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.