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
- 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
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.
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!