Cookbook author (and all around amazing vegan chef and friend) Jackie Sobon’s newest book VEGAN YACK ATTACK ON THE GO! hits the stands July 3. We got a sneak peek of her book as well as a one-on-one cooking demo with her … and we’re sharing it with you.
VEGAN YACK ATTACK ON THE GO! features recipes developed for real life … and for people who aren’t necessarily blessed in the kitchen. These recipes are perfect for people who are vegan (or who just want to prepare good food!) and are frequently on the go. There’s even a section covering recipes that take under 30 minutes to prepare.
Check out the Facebook Live Vegans, Baby’s Diana Edelman did with Jackie and then scroll down to learn how to make this delicious summer stew at your house!
Bonus! Vegans, Baby has a copy of Jackie’s new book to give away. To enter, head over to the video on Facebook and tag yourself or someone else to win! The contest is open to all residing in the US and closes Sunday at 11:59 p.m., June 24.
Straight from the pages of VEGAN YACK ATTACK ON THE GO!, here’s how to make Summer Stew.
SUMMER STEW pg. 98
- 30 minutes or less • make ahead • one pan• gluten free • soy free • nut free • sugar free
Even if you don’t have your own garden, you have probably known someone that was inundated with tomatoes and zucchini once summer came around. This stew uses much of the produce that summer has to offer, such as zucchini, green beans, tomatoes, and corn, and it does so quickly and deliciously! I love serving this with basket of toasted, crusty bread on the table
1 tablespoon (15 ml) sunflower oil
1 cup (140 g) diced onion
2 cups (280 g) chopped zucchini
4 ounces (120 g) green beans
2 cloves garlic, minced
3 cups (500 g) chopped tomatoes
1½ cups (315 g) cooked corn kernels
2 cans (30 ounces, or 850 g) white beans, plus liquid
1 cup (235 ml) low-sodium vegetable broth
1 teaspoon dried basil, or more to taste
½ teaspoon dried parsley, or more to taste
1/8 teaspoon black pepper, or more to taste
Pinch of crushed red pepper (optional)1 teaspoon salt, or to taste
Warm the oil in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally. Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.
Yield: 4 servings
Tip: At certain grocery stores you can buy grilled corn in the freezer section. I love thawing this out and using it in recipes like this one to add even more flavor.
Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group,
100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
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Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.