Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works series) by Gena Hamshaw

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Notes about Recipes in this book

  • Savory cashew cream

    • louie734 on February 19, 2017

      Made a half recipe to use in place of sour cream on tacos. Worked great both in the tomato cream sauce and drizzled on top. Super good, easy. Only soaked 3 hrs and able to get pretty smooth in my average blender.

  • Eggplant tagine with millet and preserved lemon

    • Jane on July 21, 2017

      This was just OK though to be fair I had to swap out a couple of ingredients. I used fresh rather than roasted red pepper and white beans rather than chickpeas. The preserved lemon garnish is important to brighten it up.

  • Tofu feta

    • westminstr on October 28, 2015

      Only a vegan could possibly think that this marinated tofu tastes anything like feta. I like tofu but did not like this dish. The combination of apple cider vinegar and dried oregano was just weird. I did note though that after a few days the tofu really did absorb the flavor of the marinade, so in future I may consider marinating tofu in something else.

  • Socca

    • westminstr on October 28, 2015

      This was my first time making socca. I made it entirely on top of the stove in a cast iron skillet, flipping it halfway through cooking. I also added some chopped rosemary to the batter. Thinner pancakes were better. I served it with olive paste which was key to my kids eating it.

  • Parsnip fries with spicy harissa mayonnaise

    • westminstr on October 28, 2015

      I only made the harissa mayo portion of the recipe. It turned out pretty good. Would have been better if I had a Vitamix to really get the texture smooth. I served it with merguez lamburgers (oops) and it worked well. I don't know if I would repeat because I'm not vegan and it wasn't any easier than making regular mayo with a whisk (I hate jarred mayo). I also felt that the cashew mayo needed the harissa in order to be palatable,

  • Chocolate cake with chocolate filling and ganache

    • cespitler on November 29, 2018

      This was absolutely loved by the vegans at the holiday party and liked by everyone else. The texture of my ganache made pouring it impossible so I frosted more traditionally. The ganache was pretty bitter, but worked perfectly with the cake and filling.

  • Tofu scramble

    • GypsyChef on January 19, 2016

      The combination of nutritional yeast, dijon, and tamari give this dish and extra rich, umami-esque flavor that I've always wished a tofu scramble would taste like. I preferred finely chopped broccoli instead of pepper and zucchini. Although I am not vegan, I make this at least once a week because the flavor is so great. It puts all other tofu scrambles to bed. A must try.

  • Banana chia pudding

    • msimfam on December 18, 2016

      Satisfies your SWEET TREAT need. I cut the recipe in half, munched on it all week. Very healthy.

  • Butternut squash mac and cheese

    • patioweather on February 07, 2020

      A bit sweeter than I would prefer but still delicious. I used water instead of the almond milk and it was still creamy. I used orchiette, and I would advise against that for a pasta like this. The shells spoon one another and then sauce can't get in between them.

  • banana walnut pancakes

    • cwbowman6 on March 20, 2021

      They had a good flavor but were not fluffy and light, which is my preference. I used 2 c. almond milk and chunked the banana into small pieces instead of mashing it to try and avoid the mushiness typical of vegan banana pancakes. The interior remained moist and were generally difficult to cook. Using a well-seasoned cast iron pan, the pancakes seemed to absorb the oil in the pan and burn rather than brown. Adjusted the gas flame up, down and in-between trying to get it just right. I’ll try making the original recipe without the additions to compare results.

  • Peach crumble coffee cake

    • cwbowman6 on March 20, 2021

      This was good but a little sweeter than I like. I used 1 c. drained home canned peaches, which added more moisture. It seemed to cook through in the allotted time, but the extra moisture ended up on the bottom of the cake, which I couldn’t tell when testing. There is a lot of crumble. It makes up about 1/3 of the height of the cake. I think I’ll reserve this recipe for fresh peaches so as not to negatively impact the cake texture, use a little less sugar and use about a third less crumble.

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Reviews about this book

  • Oregonian

    Best Vegan Cookbooks of 2015: ...building recipes around fresh produce and whole foods. The result are dishes that are accessible, delicious and crowd-pleasing.

    Full review
  • ISBN 10 1607747995
  • ISBN 13 9781607747994
  • Published Sep 22 2015
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns.

Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.

With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods.

From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

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