Chloe Flavor: Saucy, Crispy, Spicy, Vegan: A Cookbook

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Chef Chloe Coscarelli has revolutionized how vegans cook and eat with exciting, plant-based recipes that are fun, full of flavor, and make you feel healthier. When she decided to become a vegan chef, she dreamed of changing the way the world ate. This was in the “pre-kale” days, when veggie burgers were frozen, tasteless patties loathed by the general public and if a vegan wanted to eat, well, then she had to cook! Today, corner stores stock their shelves with almond milk and mainstream restaurants pepper their menus with quinoa, tempeh, chia seeds, faro, ramps, and so many variations of avocado toast. There is truly no better time to love to eat than now—and no easier time to be a vegan. 

Chloe believes the most delicious dishes come from plant-based ingredients, and has debunked the myth that vegan cooking is bland and visually unenticing. Enter: CHLOE FLAVOR. Every recipe here is bold in taste, loud in color, unabashedly unique, and, above all, easy to make. With dishes like Smoky Grits & Greens, Mango-Guacamole Crunch Burgers, and Sea Salted Chocolate Chunk Cookies, this food is for fun, friends, and family—and it’s all about the flavor. Vegans will delight in Chloe’s creations and carnivores won’t miss the meat one bit.
First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and bestselling cookbook author. She has published three bestselling cookbooks, and in 2015 she opened her first restaurant, by CHLOE., bringing healthy and satisfying vegan and plant-based dishes to the masses. She lives in New York City.



From the Publisher

by chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;naturalby chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;natural

No-Huevos Rancheros

Serves 4

The best part about living in a doorman building in NYC is that you have a taste tester sitting in the lobby 24/7. I made this dish with my vegan roommate, Daniella, and we both went nuts for it, but we had to bring a plate down to our doorman Paul to see if it passed the test with a non-vegan. He loved it! The flavors really pop—you can’t even tell you’re eating tofu. While huevos rancheros is typically a brunch dish, I like to eat this for dinner, too (and so does Paul!).

Ingredients

ranchero sauce.

1 (15-ounce) can whole or crushed fire-roasted tomatoes, with their juices.

¼ cup diced onion.

1 garlic clove.

¼ cup coarsely chopped fresh cilantro, plus more for garnish.

1 jalapeño, seeded.

1 tablespoon agave.

2 teaspoons lime juice.

½ teaspoon sea salt.

scramble.

1 tablespoon olive oil, plus more as needed.

¾ cup diced onion.

1 (15-ounce) can black beans, drained and rinsed.

1 (16-ounce) package extra-firm tofu, drained, patted dry, and lightly crumbled.

8 ounces ground seitan (see Tip, page 31).

1 tablespoon nutritional yeast flakes.

1 teaspoon sea salt.

½ teaspoon onion powder.

½ teaspoon garlic powder.

½ teaspoon taco seasoning.

¼ teaspoon ground turmeric.

3 cups (4 ounces) baby spinach.

Freshly ground black pepper.

lime sour cream (Makes 1 cup).

1 cup silken tofu.

¼ cup olive oil.

2 tablespoons lime juice.

½ teaspoon sea salt.

Make-Ahead Tip: The Ranchero Sauce and Lime Sour Cream can be made in advance, and stored in an airtight container in the refrigerator for up to 5 days.

Make It Gluten-Free: Replace the seitan with tempeh and use gluten-free corn tortillas.

Make the ranchero sauce: In a blender or food processor, combine the tomatoes and their juices, onion, garlic, cilantro, jalapeño, agave, lime juice, and salt and blend until smooth. Transfer to a small saucepan and warm over medium-low heat. Gently simmer until ready to serve.

Make the scramble: In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the beans, tofu, and seitan and cook for a few minutes more, until lightly browned, adding more oil if the mixture sticks to the pan. Add the nutritional yeast, salt, onion powder, garlic powder, taco seasoning, and turmeric and cook for about 1 minute more, until fragrant. Add water, 1 tablespoon at a time, if the tofu becomes dry. Reduce the heat to medium-low and add the spinach, stirring until just wilted. Taste and season with pepper.

To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer a few large spoonfuls of scramble on top of the tortilla, then top with Ranchero Sauce. Drizzle with Lime Sour Cream and garnish with a few avocado slices and some cilantro. Repeat with the remaining tortillas.

Lime sour cream.

In a blender or food processor, combine all the ingredients and blend until smooth. Store in an airtight container in the refrigerator for up to 5 days.

To Assemble

8 small soft corn tortillas

Lime Sour Cream (recipe follows)

1 avocado, sliced

by chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;natural

by chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;natural

by chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;natural

by chloe;bychloe;vegan;vegan cookbook;vegetarian;vegan chef;clean eating;plant based diet;natural

Bacon Lover’s BLT.

Banana Doughnuts With Maple Glaze.

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