America’s Test Kitchen newest plant-based cookbook couldn’t have come at a better time. With Americans demonstrating a growing interest in healthier food options, the Complete Plant-Based Cookbook is an excellent addition to anyone’s kitchen. 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 kitchen. The Complete Plant-Based Cookbook is available for purchase online through the ATK Shop. In addition, the cookbook is available through secondary retailers like Amazon, Barnes & Noble and Walmart.

Baja-Style Cauliflower Tacos

Serves 6


3 cups (7½ oz.) coleslaw mix

½ mango

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

1 tablespoon minced jalapeño chile

1¼ teaspoons table salt, divided

1 cup unsweetened shredded coconut

full cup panko bread crumbs

1 cup canned coconut milk


First, you must adjust the oven rack to middle position and heat oven to 450 degrees. Then you can combine coleslaw mix, mango, lime juice, cilantro, jalapeño, and ¼ teaspoon salt in bowl, cover; and refrigerate until ready to serve.

Spray the baking sheet with vegetable oil spray. Combine coconut and panko in shallow dish.  Whisk coconut milk, garlic powder, cumin, cayenne, and remaining 1 teaspoon  salt together in bowl.  Add cauliflower to coconut milk mixture; toss to coat well. Working with 1 piece 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 cauliflower and rotating sheet halfway through baking.

Divide slaw evenly among warm tortillas and top with cauliflower. Drizzle with cilantro sauce and serve.

Related: Fall/Winter Recipes From America’s Test Kitchen

Black Beans On Toast With Tomato And Avocado

Serves 4


4 ounces cherry tomatoes, quartered

4 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 1 tablespoon juice

4 (1/2-inch-thick) slices crusty bread

1 ripe avocado, halved, pitted and sliced thin

¼ cup fresh cilantro leaves


Adjust oven rack 4 inches from broiler element and heat broiler. Combine tomatoes, 1 teaspoon oil, pinch salt, and pinch pepper in bowl. Mash beans, boiling water, lime zest and juice, remaining ½ teaspoon salt, remaining pinch pepper and remain 1 tablespoon oil with potato masher to coarse puree in second bowl, leaving some whole beans intact.

Meanwhile, arrange bread in single layer on rimmed baking sheet. Broil until bread is deep golden and toasted on both sides. 1 to 2 minutes per side.

Spread mashed bean mixture evenly on toasts and divide avocado evenly over top. Sprinkle with tomatoes, pickled onions, if using; and cilantro. Serve

Related: Plant Based Recipes From CIA

Spaghetti With Spring Vegetables

Serves 4-6


6 oz. cherry tomatoes, halved

6 tablespoons extra-virgin olive oil, divided, plus extra for serving

5 garlic cloves (1 small, minced; 4 sliced thin)

¾ teaspoon table salt, divided, plus salt for cooking pasta

¼ teaspoon pepper

1 pound spaghetti

1 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

1 tablespoon lemon juice

¼ cup grated dairy Pecorino Romano cheese

2 tablespoons torn fresh mint leaves


Toss tomatoes, 1 tablespoon oil, minced garlic, ¼ teaspoon salt, and pepper together in bowl; set aside

Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.

Meanwhile, heat 3 tablespoons oil in 12-inch nonstick skillet over medium low-low heat until shimmering. Add zucchini, pepper flakes sliced garlic, and 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 bring to simmer over medium-high heat. Cover and cook until asparagus is crisp-tender, about 2 minutes.

Add vegetable mixture, chives, lemon juice, and remaining 2 tablespoons oil to pasta and toss to combine; season with salt and pepper to taste. Transfer to serving bowl, sprinkle with vegan parmesan substitute, and drizzle with extra oil. Spoon tomatoes and their juices over top and sprinkle with mint. Serve.

About The Author:

Randy Yagi is an award-winning freelance writer who served as the National Travel Writer for CBS Local from 2012-2019. More than 900 of his stories still appear in syndication across 23 CBS websites, including CBS New York, Los Angeles, Chicago and San Francisco.

Related: Nacho Recipes From Chef Kevin Cabrera

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