When I won first place on Food Network’s television show Cup-cake Wars with my entirely plant-based cupcakes nearly a decade ago, nobody could believe it. It was a time when tofu really was a four-letter word. Today, demand for vegan food—including our poor old friend tofu—is booming, largely because of how delicious vegan fare has become.
As the author of four best-selling vegan cookbooks, I’ve seen firsthand the powerful impact that providing delicious recipes can have on individuals and families looking to move away from the “standard American diet” and toward meals that are more plant-based. At the same time, we have almost too much of a good thing. With so many vegan resources available, it can be tough to know what recipes will actually produce good results—something amazing that you and your friends will want to share.
It’s been exciting to watch Toni and Michelle as we’ve all worked in different ways to show the world just how palate pleasing plant-powered eating can be. What I, and so many others, really appreciate most about Michelle and Toni is their genuine, enthusiastic, and fun personalities and their nonjudgmental, welcoming approach to vegan food. Even from afar, reading their blogs, watching their videos, listening to their podcast, and exploring their recipes really make you feel like you’re in a room among friends.
In this new book, prepare to be wowed by just how simple it is to make your favorites into vegan delights you can enjoy for years to come. That includes classic dishes like fettuccine Alfredo and shepherd’s pie, new favorites like veganized toaster pastries, and even creative ways to dress up your BFF, tofu.
Vegan eating has come far in the twenty-first century. I’m grateful to Toni and Michelle for helping to show us the way. What a time to be alive, when doing the right thing also means doing what’s just delicious!
Chloe Coscarelli