Unbelievably vegan 100+ life-changing, plant-based recipes: a cookbook

Morgan, a private chef to celebrities, shares her knowledge and passion for plant-based meals in this entertaining cookbook. The author details her transition to a vegan diet alongside her husband, former NFL linebacker Derrick Morgan, and how her home-cooked meals caught the attention of his teammates. Morgan eventually began delivering meals for nearly two dozen football players. She is enthusiastic about helping readers begin incorporating plant-based meals and excels at sharing fundamentals and strategies. Recipes are heavily inspired by her Puerto Rican and Creole background, with influences from other global cuisines. There are creative vegan twists on American classics (ranch dressing; cheesecake) and flavor-forward standouts (walnut chorizo; Caribbean ceviche; Grandma Duplechan's Creole Gumbo). Morgan nods to football with game-day recipes (Chili con Chili; Lemon-Pepper Wingz). Morgan's distinctive recipes will appeal to readers versed in vegan cooking, but the approachability and focus on fundamentals also make this a great book for those curious about plant-based cooking. Readers interested in further exploring a plant-based diet may enjoy Super Easy Plant-Based Cookbook, by Kathy A. Davis. VERDICT A lively book, ideal for newcomers to plant-based cooking.--Kate Bellody

Introduction Most people know me from The Game Changers , the documentary in which I transformed everyday comforting favorites into delicious plant-based meals. I was cooking for NFL players in the film, but in real life I cook for all kinds of clients from athletes to musicians and just regular people looking to change the way they eat. Let me tell you, though, it was a journey to get here. I went plant-based-- or "Plegan" as I call it (more about that on page 22)--in 2017. Shortly after, I made a grocery run and looked like a total madwoman--I loaded my cart with every vegetable you could imagine--you'd have burst out laughing if you'd seen it! When I got home that afternoon, my toddler daughter signed to me, "Eat, eat!" (one of her few toddler sign language words). I looked at my garden haul and I swear, I had a full nervous breakdown. I had bought tons of food . . . but what were we going to eat ? What was my plan? I didn't have anything that she'd want, and I had no idea what to quickly toss together. I was so overwhelmed that I put my head down on my kitchen counter and prayed for encouragement. Then, it came to me, in a divine voice: "Make everything you love--just change the ingredients!" Call it God, call it the universe, call it a stroke of genius--it was exactly what I needed to hear. Suddenly I found myself halfway through my jambalaya recipe, but this time, there was no diced chicken, andouille sausage, or shrimp. Instead, I added smoked tofu and spicy blackened veggies for kick and flavor. That's when I found my mojo. I learned that I didn't have to reinvent the wheel. I could still rely on my favorite flavors, like traditional Puerto Rican and Creole spices and jerk seasoning, and make the foods I loved, now with plant-based ingredients swapped into the same dishes. I realized that I'd put up mental barriers about what could and couldn't go in certain recipes, what was traditional, what was authentic, and what the "rules" of the kitchen were. And you know what? Everybody loved what I was cooking because I was still building layers of flavor like I learned in culinary school (don't worry, I will teach you how). Transitioning from meat to plant-based cooking for me was a mental shift. Rather than being limited by not eating certain things, being plant-based brought forward new and exciting ways to be creative, and taught me how to take my favorite dishes and make them brand-new. But make no mistake, eating plants doesn't mean eating rabbit food! One flip through these pages proves that. This book is a collection of my favorite recipes, my family's favorites, and my clients' favorite recipes, too. I've come up with quite the arsenal--and they're all unbelievably flavorful. I use all kinds of amazing spices, surprising hits of acid, and lots of heat to make sure you don't feel as if you're missing out. Just try my Fried Chik'n with Spicy Maple Syrup (page 206) or a platter of Buffalo Cheezy Sweet Potato Fries (page 179) and tell me you're not satisfied! If you want to jump into a fully plant-based way of eating, go right ahead. If you want to ease into it, that's fine by me, too--maybe you do meatless Mondays, meatless weekdays, or start with just one plant-based meal a day. It's all good. Maybe you just want some ideas of how to spice up your day-to-day and eat less meat--I'm here for it. Start slow: try a few recipes at first, learn some new techniques, and work them into your weekly meals. Maybe start with Papas & Walnut Chorizo Breakfast Tacos (page 103) for breakfast one day. Try a next-level Garbage Salad with Creamy LemonPeppercorn Dressing (page 144) for lunch. Make your family a Gochujang Jackfruit Noodle Bowl (page 215) with a side of Sesame Avocado Kale NoEgg Rolls (page 161) for dinner. Eventually, when you're comfortable, do what I did--try out one of your family favorites and just switch up the meat, fish, and dairy for plant-based alternatives. It really is that easy. This book was curated with love. I love what I do, I love people, I love our earth, and I love sharing. I look at recipes as a guide, not something written in stone, and mine are no different. I hope this book will gently nudge you out of your normal routine, help break down barriers in the kitchen, and encourage you to explore your culinary creativity. Learn to be flexible, adventurous, and make everything just the way you like. If you don't like black beans, that's cool; use pinto or red beans instead. Not a fan of kale? Use spinach or arugula. The world has hundreds of thousands of grains, beans, vegetables, and edible plants to explore. Have a field day! No matter how you decide to use this book, I'm here to support you, inspire you, and empower you. Because, as I'm hoping you'll learn, I haven't lost meat--I've gained life. Charity Excerpted from Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: a Cookbook by Charity Morgan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.