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- Description
- Product Details
- About the Author
- Read an Excerpt
- Table of Contents
Description
NATIONAL BESTSELLER - 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers
"Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration."--Venus Williams, from the foreword
ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022--Delish, Food52
Whether you're new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won't be missing out on the flavor and indulgence of all your favorite comfort foods.
In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat--whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity's recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.
Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
Product Details
ISBN-13: 9780593232989
Media Type: Hardcover
Publisher: Clarkson Potter/Ten Speed
Publication Date: 01-18-2022
Pages: 288
Product Dimensions: 10.60(w) x 8.10(h) x 1.00(d)
About the Author
Charity Morgan is a plant-based chef and author. She has worked with celebrities and top athletes and was featured in the documentary The Game Changers. She grew up on a farm near Sacramento, California, eating dishes from her mother’s Puerto Rican heritage, like pasteles and arroz con gandules, as well as Creole dishes her grandma made, such as jambalaya and gumbo. Charity studied cooking at Le Cordon Bleu College of the Culinary Arts and now lives in Nashville with her husband, former Tennessee Titans linebacker Derrick Morgan, and their two children.
Read an Excerpt
Introduction Most people know me from The Game Changers, the documentary in which I transformed everyday comforting favorites into delicious plant-based meals. I was cooking for NFL players in the film, but in real life I cook for all kinds of clients from athletes to musicians and just regular people looking to change the way they eat. Let me tell you, though, it was a journey to get here. I went plant-based— or “Plegan” as I call it (more about that on page 22)—in 2017. Shortly after, I made a grocery run and looked like a total madwoman—I loaded my cart with every vegetable you could imagine—you’d have burst out laughing if you’d seen it! When I got home that afternoon, my toddler daughter signed to me, “Eat, eat!” (one of her few toddler sign language words). I looked at my garden haul and I swear, I had a full nervous breakdown. I had bought tons of food . . . but what were we going to eat? What was my plan? I didn’t have anything that she’d want, and I had no idea what to quickly toss together. I was so overwhelmed that I put my head down on my kitchen counter and prayed for encouragement. Then, it came to me, in a divine voice: “Make everything you love—just change the ingredients!” Call it God, call it the universe, call it a stroke of genius—it was exactly what I needed to hear. Suddenly I found myself halfway through my jambalaya recipe, but this time, there was no diced chicken, andouille sausage, or shrimp. Instead, I added smoked tofu and spicy blackened veggies for kick and flavor. That’s when I found my mojo. I learned that I didn’t have to reinvent the wheel. I could still rely on my favorite flavors, like traditional Puerto Rican and Creole spices and jerk seasoning, and make the foods I loved, now with plant-based ingredients swapped into the same dishes. I realized that I’d put up mental barriers about what could and couldn’t go in certain recipes, what was traditional, what was authentic, and what the “rules” of the kitchen were. And you know what? Everybody loved what I was cooking because I was still building layers of flavor like I learned in culinary school (don’t worry, I will teach you how). Transitioning from meat to plant-based cooking for me was a mental shift. Rather than being limited by not eating certain things, being plant-based brought forward new and exciting ways to be creative, and taught me how to take my favorite dishes and make them brand-new. But make no mistake, eating plants doesn’t mean eating rabbit food! One flip through these pages proves that. This book is a collection of my favorite recipes, my family’s favorites, and my clients’ favorite recipes, too. I’ve come up with quite the arsenal—and they’re all unbelievably flavorful. I use all kinds of amazing spices, surprising hits of acid, and lots of heat to make sure you don’t feel as if you’re missing out. Just try my Fried Chik’n with Spicy Maple Syrup (page 206) or a platter of Buffalo Cheezy Sweet Potato Fries (page 179) and tell me you’re not satisfied! If you want to jump into a fully plant-based way of eating, go right ahead.If you want to ease into it, that’s fine by me, too—maybe you do meatless Mondays, meatless weekdays, or start with just one plant-based meal aday. It’s all good. Maybe you just want some ideas of how to spice up your day-to-day and eat less meat—I’m here for it. Start slow: try a few recipes at first, learn some new techniques, and work them into your weekly meals. Maybe start with Papas & Walnut Chorizo Breakfast Tacos (page 103) for breakfast one day. Try a next-level Garbage Salad with Creamy LemonPeppercorn Dressing (page 144) for lunch. Make your family a Gochujang Jackfruit Noodle Bowl (page 215) with a side of Sesame Avocado Kale NoEgg Rolls (page 161) for dinner. Eventually, when you’re comfortable, do what I did—try out one of your family favorites and just switch up the meat, fish, and dairy for plant-based alternatives. It really is that easy. This book was curated with love. I love what I do, I love people, I love our earth, and I love sharing. I look at recipes as a guide, not something written in stone, and mine are no different. I hope this book will gently nudge you out of your normal routine, help break down barriers in the kitchen, and encourage you to explore your culinary creativity. Learn to be flexible, adventurous, and make everything just the way you like. If you don’t like black beans, that’s cool; use pinto or red beans instead. Not a fan of kale? Use spinach or arugula. The world has hundreds of thousands of grains, beans, vegetables, and edible plants to explore. Have a field day! No matter how you decide to use this book, I’m here to support you, inspire you, and empower you. Because, as I’m hoping you’ll learn, I haven’t lost meat—I’ve gained life. CharityRead an Excerpt
Table of Contents
Foreword 10 Introduction 13 My Story 16 Going Plant-Based 18 Feeding a Team 20 Why Plegan? 22 Transitioning: How to Go Plegan 26 The Plegan Kitchen 34 Fundamentals Chik'n Broth 50 Mayonnaise 53 Béchamel 54 Cashew Heavy Cream 55 Cream Cheeze 56 Brazil Nut Sour Cream 57 Hemp Parm 58 Chipotle BBQ Sauce 60 Rojo Sauce 61 Creamy Buffalo Sauce 63 Quick Stir-Fry Sauce 64 Fyshy Sauce 65 Ranch Dressings 66 Classic Herby Ranch 66 Avocado-Lime Ranch 67 Harissa-Tahini Dressing 68 Citrus-Miso Dressing 71 Roasted Red Pepper, Chipotle Lime Dressing 72 The Marinade 73 Puerto Rican Sofrito 74 Pickle It! 76 Pickled Red Onions 77 Escabeche 78 Vietnamese Pickled Vegetables 79 Kimchi 80 BBQ Seasoning 83 Creole-Cajun Seasoning 85Table of Contents
Taco Seasoning 86
Smoke Signal 87
Shiitake Bae'con 88
Savory Brown Gravy 91
Kickoff Breakfasts & Brunches
Butta Biscuits 94
Spicy Maple Breakfast Sausage 96
Spinach & Roasted Tofu Benny 98
Papas & Walnut Chorizo Breakfast Tacos 103
Walnut Chorizo 105
Eggz 106
Chickpea Omelets 106
Tofu Scramble 108
Cheezy Grits Bowls with Kale, Chickpea Scramble & Grilled Avocado 111
Chilaquiles with Tofu Scramble 113
Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup 114
Eggless French Toast 117
Fluffy Vanilla Pancakes (or Waffles) 119
Overnight Oats Trio 120
Cinnamon-Matcha 120
Cacao-Nut Butter 121
Tropical (Mango-Pineapple-Coconut) Oatmeal 121
Soup'or Bowl
Immune-Boosting Soup 124
Sopa Azteca (Vegetable Tortilla Soup) 127
Cream of Broccoli Chedda' Soup 128
French Onion Soup with Cheezy Crostini 131
Lobzter Bisque 132
Pumpkin Red Curry Rice Bowl 135
Chili con Chili 136
Lemon Parm-y Kale Salad 139
Caesar Salad Three Ways 140
The Classic Caesar 140
Fiesta Caesar Salad with Crunchy Tortilla Strips 141
Kick'n Cajun Caesar Salad with Crispy Black-Eyed Peas & Cornbread Croutons 143
Garbage Salad with Creamy Lemon-Peppercorn Dressing 144
Taco Salad in Baked Tortilla Bowls 147
Cold Soba Noodles with Citrus-Miso Dressing 148
Toona Poke Bowl with Spicy Aïoli 150
Pro-Bowl 152
Crowd-Pleasers
Caribbean Ceviche 157
Sriracha Cauliflower Walnut Lettuce Cups 158
Sesame Avocado Kale No-Egg Rolls 161
Spinach-Artichoke Dip 163
Hot Krabby Dip 164
Nacho Average Nachos 167
Buffalo Chik'n Tacos with Kale & Avocado-Lime Ranch Slaw 168
Lemon-Pepper Wingz 171
Pastelillos with Saffron Aïoli 173
Southern Poutine with Whiskey Caramelized Onions 178
Buffalo Cheezy Sweet Potato Fries 179
Play Making Mains
Vegetable Pho 183
Chickpea Tikka Masala 185
Veggies & Dumplings 189
Cauliflower Marbeila 190
Mac & Cheezy Three Ways 192
Truffle Mac & Cheezy 193
Bae'con Mac & Cheezy 194
Buffalo Mac & Cheezy 194
Beer-Battered Fysh & Chips with Tartar Sauce 195
Lobzter Penne alla Vodka 198
Creole Krab Cakes with Tarragon Remoulade 201
Pay Azteca (Enchilada Casserole) 205
Fried Chik'n with Spicy Maple Syrup 206
Grandma Duplechan's Creole Gumbo 209
Smoky Jambalaya 212
Gochujang Jackfruit Noodle Bowl 215
Unbelievably Vegan Protein Burger 217
Sideline Sides
Smoky Hold-the-Ham Collards 222
Truffle Cream'd Corn 225
Creamy Mashed Potatoes 226
Cheezy Sweet Potato Grits 227
Chipotle-Lime Potato Salad 228
Sweet Potato Casserole 231
Jerk-Spiced Lentils with Coconut Rice & Mango Salsa 232
Red Beans & Rice 234
Arroz con Gandules (Puerto Rican Rice & Peas) 237
Garlic Ramen Noodles 238
Skillet Cornbread 241
Sweet Victories
Vanilla Coco Whip 244
Salted Caramel Sauce 245
Chocolate Ganache 247
Salted Caramel Apple Crisp 248
Childhood Chocolate Chip Cookies 250
Flaky Pie Dough 253
Hand Pies 255
Mixed Berry Filling 256
Peach Cobbler Filling 256
Pecan Sticky Buns 257
Strawberry-Orange Shortcakes 261
Homemade Vanilla Wafers 262
Chocolate Chip Banana Bread 263
Banana Pudding with Homemade Vanilla Wafers 266
No-Bake Peanut Butter Cheezecake 268
Pound Cake with Lemon Glaze 271
Carrot Cake with Cream Cheeze Frosting 273
Baked Cheezecakes 276
Cookies N' Cream 276
Sweet Potato 278
Key Players 280
Index 282
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