The book is a bright, engaging and unstuffy journey toward veganism through recipes collected on a North American restaurant road trip. Massoud and his team visited about 50 plant-based restaurants and, in the end, shared 25 recipes in Evolving Vegan. Make the filling: On a rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil and bake until slightly softened and golden, about 15 minutes. Push the Brussels sprouts to one side of the baking sheet and add the tofu to the other. Excerpted from Evolving Vegan by Mena Massoud, published by Tiller Press, an imprint of Simon & Schuster.

Source: Ethiopian News October 16, 2020 18:00 UTC