Perhaps I’m a little biased, but I think Real Food, Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes or Less is going to be one of the best new vegan cookbooks of the year. I’ve worked with the author, Hannah Kaminsky, for over ten years now, because her recipes are always really darn good. And they’re accompanied by her beautiful food photography. Case in point, this lovely sample recipe for Vegan Hashbrown Waffles.
I just love “real world” recipes that can be thrown together quickly, and Real Food, Really Fast delivers. Hannah starts with a speedy section of quick tips, essential equipment, and an ingredient glossary. She does use a few “convenience” dairy-free and vegan items to save on time, but they are covered in this primer.
As for the recipes, they all have a fun, whimsical element, but are easy and unintimidating. Just a few that I plan to make include the following:
- A+ Benedicts (with Avocado Hollandaise Sauce!)
- Hashbrown Waffles (recipe below!)
- Straight-up Chickpea Scramble
- Sundae Smoothie Bowl
- Tofu Shakshuka
- Wasabi Pea Fritters
- Pho King Salad
- Sweet & Spicy Harissa Slaw
- Manhattan Chickpea Chowder
- Silky Matcha Miso Soup
- Hasselback Zucchini
- Sweet Potato Cacio e Pepe
- Enoki Ropa Vieja
- Palak Paneer Panini
- Sausage Gumbo Burgers
- S’mores Baked Alaska
- Black Forest Skillet Crisp (sample recipe at Spabettie)
Side Note: I actually got to vote on photos for the cover of Real Food, Really Fast, and my pick was the winner! It is a picture of the Falafel Fattoush recipe in the Salad chapter. But you need to get the book to enjoy that recipe. While you wait for your copy to arrive, whip up these vegan hashbrown waffles.
Special Diet Notes: Vegan Hashbrown Waffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 1 pound frozen shredded potatoes*, thawed
- 1½ tablespoons dairy-free buttery spread or coconut oil, melted
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Before doing anything else, begin preheating your waffle iron. All models work differently so yours may take more or less time to reach a suitable temperature.
- Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl. Mix in the melted vegan butter or oil, salt, and pepper, stirring thoroughly to incorporate. Make sure that the shreds are all evenly coated before proceeding.
- Lightly grease the waffle maker. Distribute the potato mixture equally between four waffle squares, covering the surface as evenly as possible while packing it in firmly. Close the lid and make sure that it locks to ensure full contact with the hash browns. Cook on medium-high for 5 - 8 minutes, until golden brown all over. Serve right away, while still hot and crisp!
This recipe is reprinted with permission from Real Food, Really Fast by Hannah Kaminsky. Published January 2018 by Skyhorse Publishing.
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Aw, Alisa, I’m blushing! You are too kind, and I’m just thrilled you would share this little taste if my latest work here. I really appreciate it!
I’m a lifelong fan of your recipes Hannah, just like thousands of others!