I started following Nom Yourself (Mary Mattern) on Instagram a couple years ago and I was excited to get my hands on her first cookbook! The publishing company was gracious enough to send me an advance copy to check out, share a couple recipes with y’all and will send one lucky reader a Nom Yourself cookbook of their very own! But first, a little about the book…
Nom Yourself is a great edition to any vegan cookbook library but it would also be a great gift for someone just starting out on the journey. After a foreword by chef Chad Sarno and a little background on the author, Mary provides you with lists of pantry and kitchen supplies, tips for gorgeous food presentation and recipes to make your own staples such as nut milks, creams and veggie broths. Each recipe starts with a little story from Mary which gives it a sweet personal touch, like she’s in the kitchen cooking with you.
Classic comfort food with a vegan twist is what you’ll find with recipes like pancakes, tofu benedict, deviled eggless salad, half baked mac and cheese and more. These recipes will stir up memories of childhood and give you all the warm fuzzies you had back then but without the animal cruelty. There aren’t any meals in here that would scare away a novice cook – no weird ingredients or complicated preparations – just simple vegan cooking (as the subtitle suggests). From apps through dessert, Mary has you covered.
I made the Fried Eggplant Sticks (because. fried.) and the Cauliflower Ricotta Stuffed Shells (though I used manicotti instead because I couldn’t find jumbo shells). It was the perfect date night at home meal served with a gorgeous bottle of Cabernet. Jason seemed to really love it, and honestly I consider him the truest test of all given that he’s not vegan. The publisher was nice enough to let me share the recipes for both with you guys and they are listed at the end of this post.
I can’t wait to cook my way through this book, there are so many recipes I want to try, but my top 3 that I’m dying to have on my plate are:
1. Guacamole Wontons
2. Gingerbread French Toast
3. Shiitake Mushroom Po’Boy
Don’t forget to enter below to win your own copy!
FRIED EGGPLANT STICKS
Makes about 20 sticks
1 cup sifted unbleached all-purpose flour
1 cup unsweetened almond milk
1 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons finely chopped fresh flat-leaf parsley
½ Peanut oil, for frying teaspoon kosher salt
1 large eggplant, peeled and sliced into sticks
1. Place the flour in one bowl and the almond milk in another bowl.
2. In a third bowl, mix the bread crumbs, garlic powder, onion powder, parsley, and kosher salt.
3. Place the bowls next to one another in this order: flour, almond milk, bread crumbs.
4. Add enough peanut oil to a large skillet to have the oil ½ inch deep. Heat the oil over medium heat to 350 degrees F. Use a deep fry candy thermometer.
5. Dip each stick of eggplant in the flour, then the almond milk, then the bread crumbs.
6. Place the eggplant sticks in the hot oil and cook until golden brown, around 45 seconds. You may need to turn them depending on how hot your oil is.
7. Place on a plate lined with a paper towel to drain off the excess oil.
CAULIFLOWER RICOTTA SHELLS
Makes about 20 medium shells
1 large head of cauliflower, chopped
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast
½ cup unsweetened almond milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 bunch of fresh flat-leaf parsley, chopped
2 pinches of sea salt
1 (12-ounce) jar tomato sauce, or 1½ cups homemade tomato sauce
1 (12-ounce) package jumbo shells, cooked to al dente and drained
1. Preheat the oven to 400 degrees F.
2. In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, parsley, and sea salt. Don’t overblend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
3. Spread the tomato sauce on the bottom of an 8 x 8-inch glass baking dish.
4. Stuff the shells with the cauliflower mixture, arrange them in the baking dish, and pour the remaining sauce on top of the shells.
5. Bake for 15 minutes.
Contest ends at midnight Pacific on Friday September 18th. Open to U.S. residents only. Good luck!
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*On a personal note, I apologize for the lack of pictures in this post. Our camera was stolen a couple weeks ago and I really don’t like using iPhone pics.