The Two Spoons Cookbook : More Than 100 French-Inspired Vegan Recipes

Description

French-inspired vegan recipes worth sharing—and best served with two spoons! While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born. In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community. Contents Introduction Cooking Tips Kitchen Tools and Equipment Pantry Staples PETIT DÉJEUNER BREAKFAST AND BRUNCH Brunch Menus Cinnamony French Toast with Apple Compote Oaty Banana Pancakes Classic Flaky Croissants Buttery Brioche Parisian Crepes with Chocolate Hazelnut Spread and Banana Maple Pecan Granola Creamy Chia Pudding with Red Fruits Blueberry Muffin Overnight Oats Heavenly Coconut Quinoa Porridge Savoury French Toast Buckwheat Crepes with Cashew Cream Cheese and Greens Mushroom and Spinach Quiche Chickpea Eggy Muffins Chickpea Omelette with Ricotta, Grilled Asparagus, and Tomato Veggie Tofu Scramble with Roasted Baby Potatoes Raspberry Chia Jam Chocolate Hazelnut Spread Avocado Toast with Pink Beet Hummus and Granola PB&J with Fried Banana Toast Chocolate Hazelnut Spread and Strawberry Toast Tofu Eggy Scramble on Whole Wheat Toast DU LAIT ET DES BOISSONS MILKS AND OTHER DRINKS Creamy Dreamy Almond Milk Super-Quick Oat Milk Barista Cashew Coconut Oat Milk Golden Turmeric Latte Matcha Latte Chocolat Chaud Wally’s Chocolate Coffee Freakshake Supreme Blueberry Smoothie Green Detox Smoothie Immunity Boost Juice Energizing Green Tonic SALON DU THÉ SWEET TREATS, CAKES, AND BITES Sweet Assortment Menus Sweet Sablés Pretty Petites Meringues Chocolate Macarons Madeleines My Darling Flourless Chocolate Chip Cookies Raspberry Jam Thumbprint Cookies Ginger Snap or Chewy Cookies Cannelés Baked Beignets Pain d’Épices Healthier Millionaire Bars Brookies Pumpkin Chickpea Blondies Chocolate Almond Torte Chocolate Chip Banana Bread Sneaky Zucchini and Walnut Bread Feel-Good Raspberry Muffins Chocolate Hazelnut Swirl Muffins L’APÉRITIF APPETIZERS AND NIBBLES Platter Menus Dreamy Cashew Cream Cheese Blue Cheese Herb and Garlic Cheese Luxurious Baked Brie Ooey Gooey Cheesy Fondue Refreshing Ricotta Cheese Sprinkle-on-Everything Parmesan Pink Beet Hummus Golden Roasted Carrot Hummus Roasted Eggplant Baba Ganoush Creamy Avocado Mousse Faux Gras Crunchy Curried Roasted Chickpeas Cheesy Kale Chips Super-Seedy Crackers Crispy Baked Frites Broccoli and Potato Croquettes LES SOUPES ET SALADES SOUPS AND SALADS Chunky Vegetable Soup Creamy Carrot and Ginger Soup Butternut Squash, Apple, and Sage Soup Gourmet French Onion Soup Hearty Moroccan Lentil Soup Chilled Tomato Gazpacho Chickpea Salad Niçoise Herby Quinoa Tabbouleh Salad French Lentil and Walnut Salad Autumn Wild Rice Salad Shaved Brussels Sprouts Salad with Coconut Bacon, Pomegranate, and Parmesan Creamy Crunchy Kale Caesar Salad ENTRÉES DELICIOUS MAINS, SHARING PLATES, AND WHOLESOME BOWLS Dinner Menus Green Beans Amandine Grilled Asparagus with Cherry Tomatoes and Parmesan Balsamic Roasted Beets with Toasted Pine Nuts and Blue Cheese Maple Spiced Roasted Carrots Oven-Baked Falafels Winter Bliss Bowl Super-Stuffed Sweet Potatoes with Chickpea Chili Roasted Cauliflower with Pesto and Tahini Drizzle Moroccan Stuffed Eggplant with French Lentils and Parmesan Ultra-Cozy Sweet Potato, Chickpea, and Spinach Curry Crispy Peanut Tofu Bowl with Roasted Broccolini Mushroom Bourguignon with Buttery Mashed Potatoes Balsamic Mushroom Risotto Summer Rainbow Ratatouille Spinach and Ricotta Stuffed Shells Cauliflower au Gratin Baked Potatoes with Mushrooms, Spinach, and Gravy LE DESSERT DARLING DESSERTS Lemon Tart Pear Tarte Tatin Sweet Cherry Frangipane Tart French Apple Tart Level-Up Chocolate Mousse Tart Kryptonite Chocolate Lava Cakes Mousse au Chocolat Chocolate Peanut Butter Truffles Raspberry Clafoutis Just Peachy Crumble Winter Poached Pears with Spiced Syrup Blueberry Ginger Galette Classic Crème Brûlée Crème Caramel Chantilly A Note from Hannah Acknowledgements Index