It’s here! It’s here!!! The Rawsome Vegan Cookbook by Emily Von Euw is on shelves now!! When she announced this book I was ecstatic!! I thought it would be a while since 100 Best Juices, Smoothies and Healthy Snacks just came out last December. This cookbook focuses on raw and lightly cooked entrees, soups, and salads – perfectly rounding out her work!
I quickly swooped the box off my porch when it arrived and dug in immediately!! I have a habit where I read at least the first half of a cookbook as if it were a novel. I read everything. Why? I have no idea but I read it all! Food aside, when I can feel the author’s vibe in their work I instantly love it more. Emily’s little memos before each recipe give you a sense of her whit and I love it! The Rawsome Vegan Cookbook is broken down into 2 sections: Raw and Lightly Cooked. The first half of the book is the Raw section. It’s graced with beautiful pictures of lettuce wraps, sushi rolls, and candy cane beets. When I first started flipping through, I was quickly bookmarking what seemed like every other recipe. Most people tend to think raw food has to be complicated. It doesn’t. Raw food is the simplest of simple. A majority of the recipes take a little peeling or dicing, mixing up a sauce, and then you just combine the ingredients. Probably less time than most cooked recipes! Almost every recipe is accompanied by a beautiful picture – which we all know the picture is what makes us want to try making the recipe!! The Cooked section was just as enticing as the Raw section. I quickly got out my grocery list and weekly menu and started planning!
Before we get to deep into this cookbook I want to talk a little bit about Emily! I started quietly following Emily’s blog a few years back. I was so impressed by her recipes, photography, and her writing style. Her photography skills have me drooling over every last recipe she creates! I don’t care if it’s plain potatoes, a green smoothie/juice, or a decadent dessert – I want to dig into every recipe!
I also love how well her personality comes through in her posts. It’s like you are hanging out having a chill conversation! Her perspective on food, current events/issues, the world, equality and gender are so intriguing! If you ever want to ponder some topics, just check out her YouTube Channel. When it comes down to it, through a series of emails, Emily was the last push I needed to try out being vegan. Thanks Emily!! 🙂
At 22 years young Emily has already had so many great accomplishments!
- Her blog, “This Rawsome Vegan Life“, has grown from her personal outlet into a widely popular blog for Vegans and Raw foodies.
- She has published 3 cookbooks in TWO years!!! Can you imagine creating enough recipes for 3 cookbooks in two years?!? Insane! Not to mention she wrote these while also attending university!
- Her eye opening You Tube videos and thoughts in her blog posts challenge readers to really expand their outlook and open their minds to these issues. Her recent topics have been about the Privilege it can sometimes take to be Vegan and Gender non-conforming.
The Rawsome Vegan Cookbook
In the last week, I’ve managed to make 5 recipes – none of them disappointed! I generally don’t eat a ton of raw food dishes for dinner, so 4 out of the 5 recipes I made were from the Cooked section. I made the Fully Loaded Yams (recipe below), Sushi: Maki Rolls, Mac + Cheeze, Udon Noodle Bowl, and Ramen Noodles.
These are the Fully Loaded Yams. This recipe was definitely my favorite of the 5 I made last week – so much that it’s on my menu for this week too (no shame in eating repeat meals!!). This dish could seem Plain Jane at first, but the way all the flavors go together this dish is far from bland! I mean look at those colors – eat the rainbow!! The yams give a sweet taste and soft texture and the cabbage and green onions give the crunch and veggie flavor to the dish. Then top it with the Tahini Miso Gravy – mind blown! I will be using the Tahini Miso Gravy on a lot of things now (salads, to dip yam fries into etc.). The recipe for these Fully Loaded Yams is down below. Get ready for an awesome dinner!
The next recipe I made was the Ramen Noodles. This one is super easy to prepare! The broth is based off a ginger and turmeric blend – different than most ramen bowls I’ve had before. It was good and the ginger add some good spice. Next time I make this, I may add a little more ginger and miso to amp up the broth flavor. Leave a little bit of Bok Choy out and top your bowl with it if you like a little more crunch.
I cannot say enough good things about this Mac + Cheeze recipe!! I’ve seen plenty of recipes that have used white potatoes and those usually leave something to be desired. Emily’s recipe uses yams instead and, man, it makes a difference! The yams keep the cheese color rich, the texture smooth and creamy, and it also packs great flavor!! Unlike most Mac N Cheese recipes, this one reheats like a champ! It stays creamy and not clumpy. This side dish (or main meal, whatever kind of mood you’re in) will leave you feeling satisfied and full.
The last dish I have pictured, is the Udon Noodle Bowl. There is a delicious light sauce that goes with the delicate udon noodles. It adds flavor without being too think or overwhelming. If you don’t want to shell the edamame, you can buy frozen mukame (the beans within the edamame pod) at most supermarkets. If you are feeling like an Asian dish but don’t want soy or a heavy peanut sauce give this recipe a try!
I would definitely recommend this book to you! I’m pretty sure you will find at least a handful of recipes you love. The recipes are easy to make, most are pretty quick too. The ingredients are not super crazy – you can find most of them at your local grocery store or farmer’s market.
- 2 yams
- 2 cups cooked Black Beans
- 1/3 cup chopped Green Onions
- 1/3 cup chopped Purple Cabbage
- 1/4 cup water
- 3 Tbsp. Tahini
- 2 Tbsp. Apple Cider Vinegar
- 1 heaping Tbsp. Miso Paste
- 1 tsp. Maple Syrup
- 1 peeled Garlic Clove
- 1 tsp. chunk peeled Ginger
- Preheat oven 350*F (177*C).
- Wash and scrub the yams, then slice them in half length wise and bake (with the cutside down) for 45-60 minutes or until they are bubbling and tender all the way through (test with a fork).
- Mash a little space into each of them so you have a place to put the toppings.
- To make the gravy: Blend all ingredients until smooth. If it's too thin, add more tahini. If it's too thick, add more water or apple cider vinegar.
- Top off yams with the beans, green onions, and cabbage. Then drizzle with the gravy.