America’s Test Kitchen’s newest plant-based cookbook with gourmet recipes couldn’t have arrived better. The Complete Plant-Based Cookbook is an excellent addition to anyone’s kitchen, with Americans demonstrating a growing interest in healthier food options. With this in mind, start the New Year on a healthy note with these quick and easy recipes from America’s Test Kitchen.
About The Complete Plant-Based Cookbook
Published in 2020, this cookbook features 500 meatless recipes created, tested, and edited by ATK staff members. Each recipe undergoes a rigorous process, including blind-tasting sessions in the test kit. The Complete Plant-Based Cookbook is available for purchase online through the ATK website or secondary retailers like Amazon, Barnes & Noble, and Walmart.
Baja-Style Cauliflower Tacos
Serves 6
Ingredients
3 cups (7½ oz.) coleslaw mix
½ mango
Two tablespoons lime juice
One tablespoon chopped fresh cilantro
One tablespoon minced jalapeño chile
1¼ teaspoons table salt, divided
1 cup unsweetened shredded coconut
whole cup panko bread crumbs
1 cup canned coconut milk
Directions
First, adjust the oven rack to the middle position and heat the oven to 450 degrees. Second, combine the coleslaw mix, mango, lime juice, cilantro, jalapeño, and ¼ teaspoon salt in a bowl, cover, and refrigerate until ready to serve.
Spray the baking sheet with vegetable oil spray. Combine coconut and panko in shallow water. Whisk coconut milk, garlic powder, cumin, cayenne, and one teaspoon salt together in a bowl. Add cauliflower to the coconut milk mixture; toss to coat well. Working with one piece of cauliflower at a time, remove from coconut milk, letting excess drip back into the bowl, then coat well with coconut-panko mixture, pressing gently to adhere; transfer to prepared sheet.
Bake until cauliflower is tender, golden, and crisp, 20 to 25 minutes, flipping the cauliflower and rotating the sheet halfway through baking.
Divide slaw evenly among warm tortillas and top with cauliflower. At the finale, drizzle with cilantro sauce and serve. Enjoy this recipe!
Related: Fall/Winter Recipes From America’s Test Kitchen
Black Beans On Toast With Tomato And Avocado
Serves 4
Ingredients
4 ounces cherry tomatoes, quartered
Four teaspoons extra-virgin olive oil, divided
⅛ teaspoon pepper, divided
1 (15 oz. ) can black beans
¼ cup boiling water
½ teaspoon grated lime zest plus one tablespoon juice
4 (1/2-inch-thick) slices of crusty bread
One ripe avocado, halved, pitted and sliced thin
¼ cup fresh cilantro leaves
Directions
Adjust the oven rack 4 inches from the broiler element and heat until broiled. Combine the tomatoes, one teaspoon of oil, a pinch of salt, and a pinch of pepper in a bowl. Mash the beans, boiling water, lime zest and juice, the remaining ½ teaspoon salt, the remaining pinch of pepper, and one tablespoon oil with a potato masher to coarse puree in the second bowl, leaving some whole beans intact.
Meanwhile, arrange the bread in a single layer on a rimmed baking sheet. Broil until deep golden bread is toasted on both sides, 1 to 2 minutes per side.
Spread the mashed bean mixture evenly on the toast and divide the avocado evenly over. Sprinkle with tomatoes, pickled onions, if using, and cilantro. Serve and enjoy the recipe.
Related: Plant-Based Recipes From CIA
Spaghetti With Spring Vegetables
Serves 4-6
Ingredients
6 oz. cherry tomatoes, halved
Six tablespoons extra-virgin olive oil, divided, plus extra for serving
Five garlic cloves (1 small, minced; 4 sliced thin)
¾ teaspoon table salt, divided, plus salt for cooking pasta
¼ teaspoon pepper
1 pound spaghetti
One zucchini, halved lengthwise and sliced ¼ inch thick
⅛ teaspoon red pepper flakes
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
1 cup frozen peas, thawed
¼ cup minced fresh chives
One tablespoon lemon juice
¼ cup grated dairy Pecorino Romano cheese
Two tablespoons torn fresh mint leaves
Directions
Toss tomatoes, one tablespoon oil, minced garlic, ¼ teaspoon salt, and pepper in a bowl; set aside.
In a large Dutch oven, bring 4 quarts of water to boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dent. Drain the pasta and return it to the pot.
Meanwhile, heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-low heat until shimmering. Add zucchini, pepper flakes, sliced garlic, and the remaining ½ teaspoon salt and cook, covered, until zucchini softens and breaks down, 10 to 15 minutes, stirring occasionally. Add asparagus, peas, and ¾ cup water and simmer over medium-high heat. Cover and cook until asparagus is crisp-tender, about 2 minutes.
Add the vegetable mixture, chives, lemon juice, and remaining 2 tablespoons oil to the pasta and toss to combine; season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with vegan parmesan substitute, and drizzle with extra oil. Spoon tomatoes and their juices over the top and sprinkle with min. Serve and save this recipe.
About The Author:
Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS Local from 2012-201 . More than 900 of his stories still appear in syndication across 23 CBS websites, including CBS New York, Los Angeles, Chicago, and San Francisco.
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