Mastering the Art of Vegan Cooking: Annie and Dan Shannon Are At It Again

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You know those friends you always extend an invite to for your vegan potlucks? The ones who never know what to bring? Or, better yet, how about your friends who aren’t vegan and panic at the idea of coming up with a dish that everyone will love.

Get them Master the Art of Vegan CookingΒ (Grand Central Publishing) by Annie and Dan Shannon (Betty Goes Vegan) and these very same people will RSVP with confidence.

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As a matter of fact, get everyone you know this book. As is the case with the authors’ first successful tome, Betty Goes Vegan, this book masterfully guides the aspiring chef through “standards” that everyone knows and loves. A very personal introduction gives you a sense of the authors’ lives (who nowΒ reside in Brooklyn) and this lets you know that every recipe comes from the heart.

And, as it turns out, is good for your heart.

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Dr. Greger (among other whole-foods, plant-based doctors) of NutritionFacts.org has gone so far as to say the #1 killer of Americans, heart disease, is 100% preventable.

100% preventable.

How? Well start with the recipes created by the couple behind the successful blog, “Meet the Shannons.” Stick to these recipes and your heart (and waistline) and taste buds will thank you.

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The first recipe I tried wasΒ their Vegan Bacon, White Bean, and Spinach Risotto (page 155). To give you an idea of how easy this recipe is, I made this on my lunchbreak. And it turned out amazing.

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Onions and risotto begin to crack in your pan as you introduce white wine and vegetable stock over the course of thirty or so minutes. Stir in the spinach, beans, nooch, and spices and a simple dish is elevated into something amazing.

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As an aside, Β I think these two photos of nutritional yeast should be stolen from my blog and circulated widely. “Nooch,” as it’s known to those who use it nearly every day deserves more glamour shots like these. Meanwhile, back to the recipe.

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The step-by-step instructions and use of the phrase “pinch of celery salt,” makes me love this book more than anything. It should be noted that almost every ingredient was Wegmans brand. Wegmans is considered the #1 grocery store in America and they are about to break ground on a NEW store in Brooklyn (so “The Shannons” will soon know why everyone loves Wegmans). The headline of this linked article, by the way, is:Β Brooklyn Freaks Out Over Wegmans.

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To finish off the overall “retro” aspect of this dish, I plated the risotto in my vintage Mikasa bowl that belonged to my Nana. The pattern on this set will always remind me of her and we’ve eaten many wonderful dishes from this set.

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One moreΒ cool thing about this book is that each recipe let’s you know how much each serving costs (just in case you want to charge your friends at the potluck). This creamy risotto costs $1.87/serving and I bet I could charge $5. Maybe $7 (depending on the friend).

You can buy Mastering the Art of Vegan Cooking now at most bookstores around the country and online here.

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Mastering the Art of Vegan Cooking makes it easier, and tastier, than ever to …

Go vegan.

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