An expert recipe creator, super talented photographer, and award-winning vegan blogger, Hannah Kaminsky is one of my favorite fellow vegans!

Hannah’s newest book, The Student Vegan Cookbook, is an exceptional cookbook with recipes for amazing vegan snacks, treats, and meals that anyone on a tight budget can prepare in a flash using limited kitchen equipment! This stunning book features vegan wraps, tacos, burritos, sandwiches, pastas, smoothies, one-bowl dinners, snacks and so much more – and they are all delicious!

Hannah has shared a few of these scrumptious recipes with us here today.  These three tasty dishes make a wonderful plant-powered meal! Thank you, Hannah!

1

ABOUT THE RECIPE:

HANNAH SAYS:
This simple, FRESH PEA SOUP draws out the bright, green flavor from each tender sphere and allows them to shine.

Makes 4 to 6 servings

2

INGREDIENTS:

1 tablespoon (15 ml) olive oil
1 large yellow onion, diced
2 to 3 cups (480 to 720 ml) vegetable stock
1 pound (454 g) fresh or frozen and thawed green peas, plus more for garnish
Salt, to taste
Pea shoots, for garnish (optional)

3

INSTRUCTIONS:

Heat the oil in a large stockpot over medium-low heat. Add the onions and sauté for 4 to 5 minutes, stirring well to coat with the oil. Add 2 cups of the stock, cover, and cook for about 20 minutes. You don’t want the onions to brown or caramelize at all, but cook down practically to mush.

4

Rinse the peas under hot water, add them to the pot, and cook gently for 5 to 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don’t let them cook much at all. You want to preserve that brilliant green color, and they’ve already been blanched prior to freezing so they’re precooked.

5

Transfer the mixture to a blender and puree, adding more broth if desired, until the soup reaches your desired consistency. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and blend well.

Ladle into bowls and top with additional peas and/or pea shoots, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS:
This simple, FRESH PEA SOUP draws out the bright, green flavor from each tender sphere and allows them to shine.

Makes 4 to 6 servings

2

INGREDIENTS:

1 tablespoon (15 ml) olive oil
1 large yellow onion, diced
2 to 3 cups (480 to 720 ml) vegetable stock
1 pound (454 g) fresh or frozen and thawed green peas, plus more for garnish
Salt, to taste
Pea shoots, for garnish (optional)

3

INSTRUCTIONS:

Heat the oil in a large stockpot over medium-low heat. Add the onions and sauté for 4 to 5 minutes, stirring well to coat with the oil. Add 2 cups of the stock, cover, and cook for about 20 minutes. You don’t want the onions to brown or caramelize at all, but cook down practically to mush.

4

Rinse the peas under hot water, add them to the pot, and cook gently for 5 to 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don’t let them cook much at all. You want to preserve that brilliant green color, and they’ve already been blanched prior to freezing so they’re precooked.

5

Transfer the mixture to a blender and puree, adding more broth if desired, until the soup reaches your desired consistency. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and blend well.

Ladle into bowls and top with additional peas and/or pea shoots, if desired.

FRESH PEA SOUP by Hannah Kaminsky

1

ABOUT THE RECIPE:

HANNAH SAYS: More than a mere rice bowl, this bountiful SMOKY TOFU AND VEGETABLE MULTIGRAIN BOWL features tender mixed grains topped with tofu and an array of vegetables. A sultry, smoky sauce brings the perfect finish.

Makes 4 servings

2

INGREDIENTS:

MULTIGRAIN BASE

3 cups (720 ml) vegetable stock
1 cup (165 g) brown rice
2⁄3 cup (115 g) quinoa
1⁄3 cup (53 g) wild rice

SMOKY HOISIN SAUCE

½ cup (120 g) hoisin sauce
3 tablespoons (45 ml) water, or more to taste
1 tablespoon (15 ml) rice vinegar
½ teaspoon liquid smoke
½ teaspoon ground ginger
½ teaspoon garlic powder

TO ASSEMBLE

1 (8-ounce [227 g]) package smoked or baked tofu, sliced
1½ cups (180 g) shredded carrots
3 Persian cucumbers or
1 seedless English cucumber, thinly sliced
1 Chioggia or red beet, peeled and thinly sliced
2 avocados, peeled, pitted, and sliced
¼ cup (36 g) toasted sesame seeds
½ cup (15 g) daikon radish
Sprouts

3

INSTRUCTIONS:

To make the multigrain base, combine the vegetable stock, brown rice, quinoa, and wild rice in a saucepan; bring to a boil over medium-high heat. Place a lid on the saucepan, reduce the heat to low, and simmer until the liquid has been fully absorbed, 35 to 45 minutes. Remove from the heat but leave
the pot covered to keep warm.

4

To make the sauce, combine the hoisin sauce, water, rice vinegar, liquid smoke, ginger, and garlic powder in a bowl. Stir to blend and thin with more water if needed.

To assemble the bowls, divide the multigrain base among four large bowls; top with the tofu, carrot, cucumber, beet, avocado, sesame seeds, and sprouts. Drizzle the smoky hoisin sauce on top.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS: More than a mere rice bowl, this bountiful SMOKY TOFU AND VEGETABLE MULTIGRAIN BOWL features tender mixed grains topped with tofu and an array of vegetables. A sultry, smoky sauce brings the perfect finish.

Makes 4 servings

2

INGREDIENTS:

MULTIGRAIN BASE

3 cups (720 ml) vegetable stock
1 cup (165 g) brown rice
2⁄3 cup (115 g) quinoa
1⁄3 cup (53 g) wild rice

SMOKY HOISIN SAUCE

½ cup (120 g) hoisin sauce
3 tablespoons (45 ml) water, or more to taste
1 tablespoon (15 ml) rice vinegar
½ teaspoon liquid smoke
½ teaspoon ground ginger
½ teaspoon garlic powder

TO ASSEMBLE

1 (8-ounce [227 g]) package smoked or baked tofu, sliced
1½ cups (180 g) shredded carrots
3 Persian cucumbers or
1 seedless English cucumber, thinly sliced
1 Chioggia or red beet, peeled and thinly sliced
2 avocados, peeled, pitted, and sliced
¼ cup (36 g) toasted sesame seeds
½ cup (15 g) daikon radish
Sprouts

3

INSTRUCTIONS:

To make the multigrain base, combine the vegetable stock, brown rice, quinoa, and wild rice in a saucepan; bring to a boil over medium-high heat. Place a lid on the saucepan, reduce the heat to low, and simmer until the liquid has been fully absorbed, 35 to 45 minutes. Remove from the heat but leave
the pot covered to keep warm.

4

To make the sauce, combine the hoisin sauce, water, rice vinegar, liquid smoke, ginger, and garlic powder in a bowl. Stir to blend and thin with more water if needed.

To assemble the bowls, divide the multigrain base among four large bowls; top with the tofu, carrot, cucumber, beet, avocado, sesame seeds, and sprouts. Drizzle the smoky hoisin sauce on top.

SMOKY TOFU AND VEGETABLE MULTIGRAIN BOWL by Hannah Kaminsky

1

ABOUT THE RECIPE:

HANNAH SAYS: No oven? No problem! You can crush chocolate cravings in mere minutes by whipping up a warm, gooey MICROWAVE MOLTEN LAVA CAKE from scratch, right in your microwave.

Makes 1 serving

2

INGREDIENTS:

¼ cup (43 g) vegan dark chocolate chips, divided
1 tablespoon (14 g) coconut oil
1 tablespoon (12 g) granulated sugar
1½ tablespoons (12 g) all-purpose flour
1 tablespoon (8 g) Dutch process cocoa powder
1 teaspoon ground flaxseeds
¼ teaspoon baking soda
1⁄8 teaspoon salt

3

INSTRUCTIONS:

Lightly grease a 6-ounce (168 g) ramekin or an 8-ounce (227 g) microwave-safe mug and set aside.

In a small microwave-safe bowl, combine half of the chocolate chips with the coconut oil. Heat for 30 to 60 seconds, stirring vigorously until completely melted. Add the granulated sugar, mixing well.

4

In a separate bowl, whisk together the flour, cocoa powder, ground flaxseeds, baking soda, and salt. Gently fold the dry ingredients into the wet, mixing until the batter is smooth.

Transfer half of the mixture to your prepared ramekin or mug. Press the remainder of the chocolate chips into the center and cover with the rest of the batter.

5

Microwave on high for 1½ to 2 minutes, until set around the edges. Do not overcook! You want the center to stay gooey, and browning won’t occur in the microwave.

Let cool for 2 minutes before turning out onto a plate or eating straight out of the ramekin or mug.

6

Note: Microwave wattage may vary. This recipe was tested at 700 watts; add approximately 30 seconds for every 200 watt decrease, and reduce by 30 seconds for every 200 watt increase.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS: No oven? No problem! You can crush chocolate cravings in mere minutes by whipping up a warm, gooey MICROWAVE MOLTEN LAVA CAKE from scratch, right in your microwave.

Makes 1 serving

2

INGREDIENTS:

¼ cup (43 g) vegan dark chocolate chips, divided
1 tablespoon (14 g) coconut oil
1 tablespoon (12 g) granulated sugar
1½ tablespoons (12 g) all-purpose flour
1 tablespoon (8 g) Dutch process cocoa powder
1 teaspoon ground flaxseeds
¼ teaspoon baking soda
1⁄8 teaspoon salt

3

INSTRUCTIONS:

Lightly grease a 6-ounce (168 g) ramekin or an 8-ounce (227 g) microwave-safe mug and set aside.

In a small microwave-safe bowl, combine half of the chocolate chips with the coconut oil. Heat for 30 to 60 seconds, stirring vigorously until completely melted. Add the granulated sugar, mixing well.

4

In a separate bowl, whisk together the flour, cocoa powder, ground flaxseeds, baking soda, and salt. Gently fold the dry ingredients into the wet, mixing until the batter is smooth.

Transfer half of the mixture to your prepared ramekin or mug. Press the remainder of the chocolate chips into the center and cover with the rest of the batter.

5

Microwave on high for 1½ to 2 minutes, until set around the edges. Do not overcook! You want the center to stay gooey, and browning won’t occur in the microwave.

Let cool for 2 minutes before turning out onto a plate or eating straight out of the ramekin or mug.

6

Note: Microwave wattage may vary. This recipe was tested at 700 watts; add approximately 30 seconds for every 200 watt decrease, and reduce by 30 seconds for every 200 watt increase.

MICROWAVE MOLTEN LAVA CAKE by Hannah Kaminsky

Recipes and photos by Hannah Kaminsky from The Student Vegan Cookbook. Reprinted by permission.

2
(Visited 288 times, 1 visits today)