The Make Ahead Vegan Cookbook is ready for pre-sales with 125 recipes. Color photos on every page of down-home recipes for comfort and taste.
Drumroll please!
That is how excited I am to announce that my lovely wonderful gorgeous cookbook is on all of the major internet outlets and ready for preorders. Can you tell how excited I am?
I wish I could reach through the screen and put one in your hands right now. There are 125 recipes and each one has a color photo. Yay! It is highly visual and I did all of the styling and photographs of the recipes myself. And … it’s hardbound! Can it be hardbound? The specifications say it’s hardbound. Double yay!
My goal for this cookbook was that I wanted the recipes to be able to be enjoyed by everyone even if they weren’t vegan. Down-home cooking with most of the ingredients being readily available in any grocery store. I mean what better way to woo someone over to a plant-based diet than with delicious comfort food. Another perk is that you can freeze each and every recipe before or after cooking.
These are a few of the recipe titles that have been released:
Sweet Potato Chili Logs
Ranch Tacos
Slow Cooker Marinara Sauce
Green Bean Casserole
Soft Cinnamon Sugar Pretzel Bites
Also, how about a couple photos from the cookbook to pique your interest.
Sweet Potato Chili Logs
Ranch Tacos
You have got to checkout the cookbook! To make it easy – here are a few links you can click on.
Amazon for preorder as a hardbound book or for your beloved kindle. Cookbook and Kindle Cookbook
Barnes and Noble for preorder and also for NOOK Book lovers. Barnes and Noble – Cookbook
Indiebound.org for all of us bookstore addicts. A Community of Independent Bookstores. Independent Bookstores – Cookbook
Guess what? I am going to do some radio interviews too. And maybe podcasts. Holy cow!
Ginny McMeans says
January 19, 2016 at 8:30 pmHi Megan! I use coconut, soy and almond milk in my cooking. All of the recipes, in the cookbook, in which I use non dairy milk have turned out really well. I am not sure what you have tried making but the next one you could work with would be coconut milk. Thanks so much for contributing. 🙂
Megan Versluis says
January 19, 2016 at 6:26 pmSo excited to make such yummy foods ahead! I’m wondering though what you recommend for “non-dairy milk” as often times I find that cooking with almond or soy milk doesn’t work. Thanks!!!!