Today I have an exciting cookbook to share with all of you! The lovely Toni Okamoto and Michelle Cehn have collaborated to create a delicious vegan recipe cookbook. Full of beautiful plant-based, vegan recipes that are easy to make and affordable! From breakfast to dinner and snacks in-between, you will find 13 recipes with an average of 10 ingredients or less. Along with a handful of super helpful online resources to help you learn more about veganism and it’s environmental impact.
I wanted to get more background on this ebook, so below I’ve interviewed Toni from Plant Based on a Budget. If you’re interested in learning more than keep reading and stay tuned to the end for a look at an extra special recipe from the cookbook and a giveaway exclusively for the Plant Philosophy blog readers.
Behind the Book Q&A
What inspired the two of you to collaborate on creating this vegan cookbook?
Michelle and I (Toni) share a life-long devotion to making veganism fun and accessible, which instantly sparked a meaningful friendship. Together we’ve spent the last year and a half creating many fun vegan videos and thinking of new inspiring ways to reach people with the message of compassion in the most inclusive, friendly ways.
In addition to being an amazing advocate and activist for animals, Michelle is incredibly talented in videography and photography. She has created an amazing, visually pleasing online resource called World of Vegan, and when I found out she was interested in creating an e-book, I jumped at the opportunity to collaborate. My background in recipe development for Plant Based on a Budget was so compatible with her artistic abilities for this project — it felt like a match made in heaven!
If you had to pick just one, which recipe is your go-to favorite and why?
I LOVE Michelle’s Tofu Scramble that is included in our e-book. It’s affordable to make, and isn’t that same ol’ scramble that is exclusively flavored by turmeric. When she first explained it to me, I was like “no way this is going to be better than the one I always make,” but I’m so glad I tried it! Blew me away! It’s packed with flavor, protein, veggies, and it presents really well (as you can see in the photo). I’m sure everyone will love it!
Do you have any advice to share with those looking to incorporate more plant-based foods into their diet?
You can start by implementing Meatless Mondays, phasing out eggs in your baking, choosing the veggie option at restaurants, keeping your fridge 100% plant-based, or buying non-dairy milk instead of cow’s milk. It doesn’t have to be all or nothing. Go at your own pace and set yourself up for success.
Knowledge is power and there are plenty of resources that provide excellent information and inspiration. You can find tasty plant-based recipes here on Margaret’s blog — give them a try!, watch Cowspiracy on Netflix to learn how a plant-based diet positively impacts the environment, and visit a farmed animal sanctuary to meet the individuals who are spared by every plant-based option you choose.
Where can everyone find the two of you online?
Michelle and I are easily reached online and totally encourage people to reach out to us for any help in moving towards a plant-based diet. Please don’t hesitate to contact us!
Margaret, your blog is so stunning. Your thoughtfulness shows in every post! I’m proud of everything you’ve accomplished with this amazing website!
I’d have to say my favorite recipe from the cookbook would be the Tofu Scramble. It’s a totally different take on how I personally make mine and it’s seriously delicious. I mean, just look at it! Definitely worth trying out for breakfast for brunch.
You can use the coupon code “PLANTPHIL” for 25% off of The Friendly Vegan Cookbook today! Below you can also enter to win a free copy. Two winners will receive a digital copy of this cookbook. All you have to do to enter is leave a comment below telling me if you’re vegan or trying to eat more plant-based and what your favorite meal is.
- 12 oz extra firm tofu, drained
- 2 garlic cloves, minced
- 2 Tbsp soy sauce
- 3 stalks of green onion, thinly sliced, plus more for garnish
- Juice of 1 small lemon
- 2 Tbsp brown sugar
- 1 ½ tsp fresh ginger, grated
- ¼ cup water
- Cut tofu into ⅓ inch thick triangular slices, place in a large casserole dish, and set aside.
- To create the marinade, thoroughly mix together the rest of the ingredients in a medium bowl and pour over the tofu. Allow tofu to sit for a minimum of two hours, or overnight for a richer taste. Flip tofu halfway in-between.
- Once tofu is marinated, place a large sauté pan over high heat. Add just enough oil to coat the bottom of the pan. Add as many tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, 2-3 minutes. Flip the pieces, and brown on the other side, about 2 minutes. Pour in the marinade mixture, and cook until tofu darkens slightly, about 45 seconds. Flip tofu and repeat.
- Plate, garnish with remaining thinly sliced green onion and enjoy!