The vegan community has been eagerly awaiting the arrival of Betty Goes Vegan by Annie and Dan Shannon, and happily it hit bookshelves last week. The Shannons' veganization of the classic 1950s red Betty Crocker cookbook has been wildly popular on the couple's Meet the Shannons website, and they were recently featured in a spread in Vegetarian Times magazine. The even made an appearance on the Today Show last week, cooking up vegan dishes with Kathy Lee and Hoda.
With over 500 recipes, Betty Goes Vegan is chock-full of classic comfort food dishes that even a hardened omnivore would appreciate. It’s packed with vegan versions of recipes that were popular in 50s and 60s, such as Quiche Lorraine, Tuna Casserole and Corned Beef(less) Brisket with Cabbage. I can almost see Betty Draper serving up these dishes at a Sterling Cooper dinner party. I've been cooking with some of these recipes since they originally appeared on the Shannon's website, and my favorites have been the Breakfast Tacos, Curry Vegan Chicken and Potato Salad and the Limoncello Bundt Cake (which I haven't actually made myself yet but my friend Karyn baked it for numerous occasions). I've already bookmarked many more dishes I'm eager to try such as Osso Bucco, Seitan Coq Au Vin and Peanut Butter and Pretzel-Swirled Chocolate Ice Cream.
What makes Betty Goes Vegan truly unique are the personal stories and fun facts sprinkled throughout. The history of the famous Betty Crocker signature, the origins of Bisquick and tips for modern-day Bettys are just some of the tid-bits you'll find here. The Shannons playful personalities show through in their writing making this a cookbook you might want to curl up along with a cup of tea with and read like a novel, instead of just relegating it to use in the kitchen.
If you’re interested in meeting the Shannons yourself, Annie and Dan will be signing copies of Betty Goes Vegan at Watchung Booksellers in Montclair on March 24th at 1:00pm.