I was asked by my blogger friend, Nicole Malik, of Deliciouseveryday.com to read and give an honest opinion of her new cookbook, Weeknight One Pot Vegan Cooking.
Even if you are not looking for a fulltime Vegan diet, this is one incredible cookbook! Nicole put the reader first when writing this cookbook!
🍴Here are a few reasons I loved this cookbook:
- First and foremost, the cover it states the the recipes are effortless …one of my favorite words when it comes to cooking. Life is so busy that I need all the help I can get! The recipes are easy to follow which is great for weeknights when I’m running.
- My next favorite word is minimal! Come on, you know what I’m talking about here. Nicole did a fantastic job keeping the dishes to a one pot meal as much as possible. Secretly, I love one-pot meals since it really cuts down on the dishes.
- All of the recipes use common ingredients that are readily available. I get frustrated when I see a recipe that calls for ingredients that are difficult to find, or very expensive. I’ve even seen recipes where I had to Google an ingredient. Fortunately, there aren’t any of those in this cookbook.
- The recipes are quick and easy to read.
🥘 Orange Balsamic Glazed Butternut Squash and Brussel Sprouts Recipe Test
After reading the cookbook, I decided to try out a couple recipes. The one that I want to tell you about the most is the Orange Balsamic Glazed Butternut Squash and Brussel Sprouts recipe on page 41. Full disclosure, I saw this and it was two weeks before Thanksgiving and decided to test it out before using it as this year’s holiday side dish grocery list.
- Taste – Absolutely delicious! If you are not on a Vegan diet or aren’t sure about it, try this recipe out! My husband ate most of the leftovers in his lunch and came back asking for more.
- Easy to Make – This whipped up in no time! I also meal prepped it, so that made it easy to throw together as a side dish when the evenings get busy.
- Inexpensive – This was not an expensive dish to make either, especially since it made so much!
- Variety of Ingredients – This is a recipe that you could swap out a couple of veggies and keep the glaze to make a completely different recipes. Hint: Keep the glaze for other veggies you serve – mercy, was that good!
🥄 Meal Prep Options:
One of the most important things for me at savorandsavvy.com is to create recipes that are meal prep friendly and we try to post all the ideas in the recipes we create. Therefore, when looking at recipes and cookbooks, it’s important to look at the meal prep options. Even if they are not written out, if I can scan a recipe to see what I can make ahead of time to save time later, it gets bumped up on the priority list! If I have to stand in the kitchen and cut everything on demand when I’m cooking, that recipe (even if it looks like dripping goodness!!) will get knocked down.
Many of Nicole’s recipes have options that lend themselves to meal prepping! Several looked like I could prep with no changes. That is what happened to me with this Butternut Squash and Brussel Sprouts recipe.
I meal prepped days ahead and tossed the vegetables on a sheet pan to roast when I was ready. It was easy to mix up the pre-measured glaze. All in all, when I made this, it took just minutes in the kitchen using these meal prep options.
What I did to meal prep:
- Cut the butternut squash and brussel sprouts and put in a container until I was ready to use. For me that was Sunday and I roasted it on Tuesday night.
- Since I was eating this on Tuesday night, I measured out all the glaze ingredients and covered them up until the vegetables came out of the oven.
With just two time-saving steps, it was so easy to cook on a weeknight for me! In all fairness, if you did this from start to finish, the prep time is probably only 10-15 minutes if you have to cut the vegetables and then a few more minutes to make the glaze.
🍋 Cookbook Rating:
This is a solid A cookbook! If you are looking for a cookbook to start out a Vegan diet, this one’s for you! You don’t have to sacrifice flavor to be healthy. You just have to know how to combine the ingredients and Nicole will show you how to execute that in your own home. Thanks, Nicole! I can’t wait to hear what other readers say!!
🥘 Related Recipes
Sheet Pan Roasted Brussel Sprout Stalk- you tend to find this in the grocery stores starting in very early fall and it will remain until December. I love to cook a stalk most for guests as the presentation is just gorgeous! The flavors are fresh as you cut them off to eat right as you are serving!