Homestyle Vegan Cookbook Release + Sneak Peek Recipe!
GUYS, IT'S FINALLY HERE! After over a year of hard work, edits, re-shoots, tears, taste-tests and successes, my Homestyle Vegan cookbook has finally arrived on my doorstep - and some of yours already, too! I poured everything I have into this book - and somehow I loved it enough that I think I'm crazy enough to want to do another one...ha! I worked hard to make this book a cookbook I would want to make room for on my already-crowded shelf. I wanted this book to have recipe basics that will be you reaching for daily, but some amazing Holiday favorites that will have you consulting it each year before Thanksgiving dinner, too.
I was inspired with this book to re-create favorites from my childhood in Maine, along with dishes I had learned to love as an adult, but as healthfully reimagined as possible - without using any trendy superfoods or hard-to-find ingredients. In fact, every ingredient in the book is one you'll be able to find at your local grocery store - I promise. (Unless you live in like rural Alaska - I can't help you there!)
Oh and did we mention? NO TOFU or FAUX MEAT in the whole damn book! And most recipes include soy-free and gluten-free substitutions as well. Below are a few sneak peeks you may have already missed on our IG. You can also find our cookbook posts under
#HomestyleVeganCookbook. Ready to get your copy? Buy it
here!
My #HomestyleVeganCookbook drops TODAY, on #WorldVeganDay! □□ You can get your copy wherever books are sold and at bit.ly/HomestyleVeganCookbook! □ TAG ME □□ so I can see what you think of the book! □ For upcoming book signings + events, visit FettleVegan.com □
A video posted by Amber St. Peter (@fettlevegan) on
In
Homestyle Vegan, you’ll have access to creative vegan remakes of old favorites, such as:
- Chick’un + Dumplings
- Buffalo Cauliflower Pizza with Ranch Sauce
- Tomato Basil Soup with Cornbread Croutons
- Fluffy Saturday Morning Waffles
- Baked Sea Salted Soft Pretzels with Spicy Mustard Dip
- Biscuits with Mushroom Gravy
- Double Fudge Mint Brownies
- Apple Cinnamon Dutch Baby with Crumbled Walnuts
- Pile O’ Poutine
The dishes inside are broken up into sections like 'Cook Up Some Comfort Food', 'Meals That'll Stick To Your Ribs', and 'Bake-Sale Worthy Baked Goods' you'll be able to easily find exactly what kind of recipe you're looking for. If you still can't find it you can head all the way to our detailed index in the back. Each recipes is served up with a full-page color photo, detailed instructions, and helpful recipe tips + tricks.
EPIC! Found my NEW #HomestyleVeganCookbook yesterday at @barnesandnoble in #Orange! □□□□□□ You can get your copy at bit.ly/HomestyleVeganCookbook or wherever books are sold! ✨
A photo posted by Amber St. Peter (@fettlevegan) on
And now, the recipe...
Apple Cider Donuts
Growing up in Maine we would often visit apple orchards in the Fall with our elementary school classes to pick apples, press cider, and munch as many apple cider donuts as we could get our tiny hands on. Of course, the donuts were always the highlight of the trip for me. Luckily I’m an adult now, so I can pick apples more than once a year, and make these delicious homemade donuts anytime I want. This recipe is almosttooeasy - you’ll have fresh, sweet donuts in half an hour or less!Makes 6
INGREDIENTS
1 cup (150 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (136 g) applesauce
1/2 cup (100 g) sugar
1/4 cup (60 ml) apple cider
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (30 ml) coconut oil, melted
3/4 cup (113 g) powdered sugar
1 teaspoon cinnamon
DIRECTIONS In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
Preheat the oven to 375 degrees.
In a separate mixing bowl, whisk together the applesauce, sugar, apple cider and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring to combine. Pour in the melted coconut oil and whisk to incorporate. Let mixture set while you grease a 6-mold donut pan.
Once the pan is greased and the oven is preheated, pour the mixture equally between the 6 donut molds and bake for 15 minutes. While the donuts bake, whisk together the powdered sugar and cinnamon in a wide dish.
When the donuts finish cooking, move them to a cooling rack for to cool slightly, then roll them in the powdered sugar mixture until they’re completely coated. Enjoy immediately!
TIPS
Leftover donuts last 1-2 days in an airtight container on the counter, but are best enjoyed fresh.
