‘Easy Plant-Based Cooking For Two’ – Vegan Cookbook Review!

Hi all!

I know that I am not participating in The Vegan Cookbook Challenge anymore but right after I decided to end it, a publishing company reached out asking if I would review Easy Plant-Based Cooking for Two by Lei Shishak. I couldn’t resist! Today I will not only be reviewing the cookbook as a whole but also testing out a recipe that caught my eye. I want to say a big thank you to Book Publicity Services for sending a free copy and working with me again. Without further ado, let’s get into the post!

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In Easy Plant-Based Cooking for Two: Delicious Vegan
Recipes to Enjoy Together, chef Lei Shishak shares 80
extraordinarily delicious meat-free recipes for pairs.
From morning beverages to baked goods, breakfast to
lunch, mid-day snacks to sides, dinner to dessert, this
book is a must-have for plant-forward enthusiasts,
plant-based dieters, vegans, veg-curious, and anyone
in between!
All 80 mouthwatering recipes are perfectly portioned for
two but can also work for larger households where
varied eating preferences often exist. Small batch
cooking isn’t complicated or restrictive. It cuts down on
waste and leads to greater variety in
meals.

LEI SHISHAK is the author of multiple
cookbooks and a CIA-trained chef with a
certificate in Plant-Based Nutrition from the
T. Colin Campbell Center for Nutrition
Studies. After heading pastry kitchens at
notable LA and Orange County restaurants,
Lei founded Sugar Blossom Bake Shop in
San Clemente, CA, and has been featured in
People, Riviera Magazine, Sunset Magazine,
Los Angeles Daily News, and many more
media outlets. She is a food editor at
AllRecipes and has penned for Munchery.

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Easy Plant-Based Cooking for Two was published on October 18th, 2022, by Skyhorse. You can purchase a copy here from Amazon for $26.99. Today I am testing a recipe for her Blackberry Thyme French Toast, which I will share down below. What I love most about this cookbook is the originality, simplicity and variety. The recipes are not overly complicated, nor do they take a significant amount of time to make. They all sound completely delicious and unique. I’m such a fan of Lei’s work and will continue to cook from this book.

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Blackberry Thyme French Toast 

INGREDIENTS

– 1/2 cup of Almond Milk 

– 1 teaspoon of Powdered Sugar 

– 1/8 teaspoon of Cinnamon 

– 1/8 teaspoon of Vanilla Extract 

– 1-2 sprigs of Thyme 

– 4 (1-inch-thick) slices of Whole Grain Rustic Bread 

– 1 tablespoon of Vegan Unsalted Butter 

– 1/3 cup of Blackberries 

– Maple Syrup for serving

METHOD 

1.) In a small pot, whisk the almond milk. powdered sugar, cinnamon, vanilla and thyme. Bring to a simmer over medium heat.

2.) Cover pot, turn off heat, and let steep for 5 minutes. Discard thyme sprigs.

3.) Working one at a time, dip the bread slices in the batter for a few seconds per side and arrange them on a plate. Warm a large skillet over medium heat.

4.) Add the butter and swirl to coat the pan. Cook the bread slices until golden brown, about 2 to 3 minutes per side.

5.) Serve with blackberries and maple syrup.

YUM! I love French Toast. This recipe gave a classic recipe such a unique, plant-based twist. The blackberries and thyme were a nice touch. The only thing I would say, was the batter needed to be doubled. One piece of bread completely soaked up the mixture, with none left for a second slice. Highly recommend!

Thank you so much for reading! Don’t forget to order a copy from the links above. Once again, a huge thank you to Book Publicity Services for giving me the opportunity to review this great, plant-based cookbook. You can find more from Lei Shishak at her website here.

Peace & Love xoxo