You know what is a joy?
Writing a review of a friends’ e-Cookbook that you already know is tip-top quality from the outset.
Plant Power Couple’s Greatest Hits: 20+ Recipes To Become A Cruelty-Free Kitchen Badass is full of inspired veganised versions of traditional US favourites (T’s TVP Sloppy Joes, Red Lentil Cheez Fries to name but two); some Mexican (T’s Hearty Vegan Chili & Jalapeno Cheddar Corn Muffins, Jackfruit Carnitas); Italian (Creamy Mushroom Lasagne); and quite frankly I could eat the picture of their Thai-inspired Veggie Dumplings. There’s even a Seitan Bangers and Mash recipe that looks tastier than any B&M I’ve ever seen here in the UK (where it originated!), and some gorgeous desserts that I’d say transcend continents!
If you are a new (or wannabe) vegan and nervous about potentially missing out on your favourite meals, you need this book. If you want to cook for your family or friends to show them you don’t need to forgo tasty traditional faves as a vegan, you need this book. If you’re a ‘vegan vet’ and think you know it all you STILL need this book. That kinda described ME, but I got blown away by the recipe I just tried. Read on….
I’ve known Brittany and Terrence Roche, aka B & T, aka Plant Power Couple, for around two years. We met in the early, heady days of Periscope, when a few of us vegans were trying to get information and recipes out to the world on the newest, hottest, livestreaming platform.
I very quickly became aware of this vegan couple in Philly through their interaction on my broadcasts, and I became a regular viewer and interacter with theirs.
If you weren’t familiar with it, the fun thing about Periscope was that it really wasn’t *content provider talks at audience,* it was more that if it was your broadcast you kinda sorta hosted it – but everyone else that hopped on shared, commented, critiqued, joked, chatted with other viewers; so much so that it was more like a group discussion/party/shambles (and I absolutely mean the most fun shambles ever!)
Myself and B&T shared lots of followers and so for a while there it was like we had several parties a day. One of us would broadcast first (depending in whose timezone morning came first, so, generally me), then someone else; then in the evening (in the UK) Plant Power Couple would hop on, usually cooking something scrumptious.
Another sweet, cool thing was that we all had each others backs when the dastardly Periscope trolls appeared. ‘Open bobs’ anyone? That phrase will forever remind me of the second half of 2015. You will only understand that particular charming request if you were ever a female Periscope broadcaster (or viewer of). It seemed to be broken English for ‘you are a female on a public platform so why are you even talking, just get your boobs out already.’ Anyway, I distinctly remember Brittany taking NO prisoners and chasing off a few of my trolls VERY decisively!
Then Facebook went and pretty much monopolised the world of livestream, and we all realised that we’d have to keep up and move platform. But ya know, we had a thing, and the people we met on Periscope (from all over the planet!) have remained friends, and it felt like we shared something special and sweet.
Luckily, before Periscope died B & T had the foresight to create a Facebook group, Plant Power People where we all convened, and the group has grown immensely ever since. We chat; share info and pics, and ask questions on all things vegan. The group was set up to provide community – as it can sometimes be isolating being vegan in this oh so bacon-enamoured world. The group is great for vintage vegans like myself, but if you are a newer vegan you especially need to join us there. You’ll get support, recipe ideas, make friends and just generally feel part of a community, and less like a Vaygan from planet Vayga.
OK OK, I’ll get to the book!
The whole reason I mentioned the Periscope days was because most of the recipes in this new e-Cookbook I have personally SEEN Brittany and Terrence make. I know what these recipes consist of. I know that they contain quality ingredients, I’ve seen Brittany’s foodgasm face when she’d taste test a recipe at the end of a broadcast; and I’ve seen endless people raving about these recipes in the Facebook group.
But for this review to be totes legit, I gotta make something myself right?
I also roped in my mum – more on her creation later.
My first instinct was to make T’s Hearty Vegan Chili, but that would’ve been too easy. I love all chili and know I’d have adored this one.
I needed to make something I wouldn’t ordinarily eat to REALLY test the mettle of the recipe.
I opted for Smoky Carrot Dogs, which are, you guessed it – hot dogs made from carrots.
Seriously? You wouldn’t believe just how stinkin’ easy these are to make. You marinade your ‘dogs’ (the lush, smoky marinade takes around 10 minutes to put together):
After the requisite 24 hours, they look like this:
They have TOTALLY absorbed the marinade!!
Then you cook them in the marinade for 15 minutes. Serve in hot dog buns, with as many or as few trimmings as you like (fried onions, mustard, salad, ketchup etc).
Verdict? Utter deliciousness. SOOOO damn yummy. I feel they are MUCH tastier than I remember non-vegan hotdogs to be.
It’s a little difficult to get Liquid Smoke here in the UK (I believe you can get it online), but a 1/2 tspn of ground chipotle flakes does the same job, so DO NOT let that put you off.
My mum went for T’s TVP Sloppy Joes, and after I’d explained what TVP was and that she could get some quite easily from her local Holland and Barratt, she gamely had a go at making this dish she’d never heard of before (Sloppy Joes are an American concept!).
‘VERY tasty and VERY easy to make’
No mincing words there (geddit?)
And get her and her rustic plates!
These recipes really are solid. Like, Isa Chandra Moskowitz solid. Yes, THAT solid.
Terrence has a background in catering, and since becoming vegan 3 years ago Brittany has cooked her ass off – learning, experimenting, recipe-inventing etc; so these dishes have been thoroughly tried and tested.
Do yourselves a sweet one and grab a copy here.