I met Dustin Harder years ago when I was teaching at New York City’s Natural Gourmet Institute and he was a student in the Pro Chef Program. His enthusiasm and sense of humor were simply contagious. In short, this was a guy everyone wanted to hang with. If you haven’t met Dustin in person, you may know him via The Vegan Roadie show. I had too much fun one afternoon filming an early episode of the show with Dustin. I remember his jokes and my learning to say KALED IT!! Dustin’s travels with The Vegan Roadie was the inspiration for his inaugural cookbook, The Simply Vegan Cookbook. One lucky winner will win a copy, so be sure to enter the giveway at the end of this post.
I’ll see Dustin next at the Super Philly Chili Bowl II: Best Vegan Chili in the City (of Brotherly and Sisterly Love) in my new city of Philadelphia. He’ll be the emcee of the event. I’m going to ask him to sign my copy of The Simply Vegan Cookbook!
This is not one of the vegan cookbooks that require specialty ingredients that leaves you thinking meh. The Simply Vegan Cookbook takes vegan cooking to a super tasty level with easy, delicious and fun to make recipes. With The Vegan Roadie, Dustin has traveled over 110,000 miles, and visited nearly every grocery store along the way, in his quest to discover which vegan foods are (and which are not) easily accessible. He took this into account when planning the book. His mission – to provide healthful, balanced vegan meals using easy-to-find and affordable vegan ingredients – has been met!
From greens and beans to grains and mains, The Simply Vegan Cookbook is a very comprehensive vegan cookbook.
The book offers:
- 150 recipes, each with two variations, resulting in a total of 450 recipes
- No more than 30 minutes of active time prep time is needed per recipe
- Cooking tutorials will improve your skills as you learn to make vegan staples
The Simply Vegan Cookbook gives home cooks vegan recipes that save time, money, and as Dustin says, your sanity.
Vegan Zucchini Cornbread Muffins
Ingredients
- Nonstick cooking spray
- 1 cup unsweetened soy or almond milk
- 1 tablespoon apple cider vinegar
- 1 cup ground yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup organic cane sugar
- 2 teaspoons baking soda
- 3/4 teaspoon sea salt
- 1/4 cup canola oil
- 3 cups grated green zucchini
Instructions
- Preheat the oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray, or place liners in the muffin tin instead.
- In a small bowl, whisk together the milk and vinegar.
- In a large bowl, whisk together the cornmeal, our, sugar, baking soda, and salt. Add the milk mixture and canola oil to the dry ingredients and mix until well combined. Fold the zucchini into the batter.
- Fill each muffin cup with 1/4 cup batter. Bake for 20 to 22 minutes, until the muffins rise and turn golden on top.
Recipe Notes
Tip: Grate the zucchini in a food processor with a grater attachment, or use the large holes on a hand or box grater.
Recipe from The Simply Vegan Cookbook by Dustin Harder. Reprinted with permission.
I have a copy of The Simply Vegan Cookbook for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on January 23rd. Good luck!
Rice, beans, veggies and salsa!
Pretty much every week for me. I just had a plate of those items, plus guac and nut cheese at a restaurant in Scottsdale. Yum.
My favorite “go to” simple meal is a roasted vegetable sub sandwich. You can use whatever veggies on hand with different flavor profiles. Always different, always tasty. And simple as can be.
Kathey, I’m with you!
Veggie burger, fries, and a salad is my quick and easy go-to.
Your easy sounds delicious and satisfying, Karen!
Do you mean you have a copy of Simply Vegan Cookbook instead of the Easy Vegan Cookbook? It’s the last sentence above the giveaway. =)
Thanks! Fixed.
Dustin is one of my favorite people to watch on youtube. It has to be fun spending time together.
Dustin is very funny- fun!
One pot pasta is my favorite simple meal.
My go-to would have to be penne with a quick sauce made from sautéing halves cherry tomatoes in a combo of olive oil and vegan butter, add in some minced garlic, course sea salt, and any other veggies on hand (love chopped asparagus).
That pasta dish really sounds wonderful, and adaptable!
I’m not a seasoned Baker. Can this be made gluten free too?
Hi Ruth
I use Bobs Red Mill 1:1 All purpose baking flour for my gluten free batter based desserts. I have not tested this recipe as gf. You can try with a 1/2 recipe. Or, read out to Dustin.
Best
Fran
Pasta and tomato sauce, I never tire of it 🙂
Neither do I!
Roasted root vegetables (beets, sweet potatoes, carrots, onions) over a baked potato on a bed of mixed greens. Really, roasted root vegetables anytime! Good travel food.
You had me at roasted root vegetables. What a smart idea for travel! Thank you!
Taco Salad is easy to make and quick too!
Taco Salad Tuesdays!
Garlic rice.. It’s simple and a good diet food. I tend to eat it a lot when I’m living on my own.
I like rice of all colors. How do you make yours?
I find salads to be easy and simple to put together. =)
I;m eating a big use what I have salad for dinner!
This was yummy. Could have used some flavoring such as lemon zest or vanilla.
I’m glad you like the recipe. Imho, every dessert- savory food too, can use citrus zest.
Take care and thanks for writing!
Fran