Book Review: Vegan Everyday, 500 Delicious Recipes


We were thrilled at Delicious Dietitian Duo for the opportunity to do another book review.  This time we are going totally plant based and gluten free:

Vegan Everyday – 500 Delicious Recipes

by Douglas McNish


This vegan recipe book features tons of whole food, plant-based recipes that are simple, easy and highly nourishing.  This book has interesting recipes that start you off in the morning to stews and stir-fry to baking to entertaining!

The first thing that I love about this recipe book is that the author not only has a passion for plant-based cooking BUT is an actual chef with culinary training.  I feel confident that the recipes will be good quality and will have great flavour.  This has been true for all of the recipes that I have tried so far.

The second thing that I like about this recipe book is that recipes are vegan AND gluten free.  This is particularly good for my family as we medically require a gluten free diet.  This also ensures that the recipes don’t heavily rely on wheat which can be a very easy trap to fall into when trying to adopt a plant based diet.

The third thing I like about this recipe book is that the recipes are simple, easy to prepare for any home cook and don’t include any processed ingredients.  Instead these recipes promote using whole foods and even include recipes for kitchen staples like condiments! Homemade BBQ sauce and vegetable stock?  Yum!


My two favourite sections in this cookbook are the Vegan Gluten Free Pantry and the Vegan Basics section.  This information is invaluable when attempting a diet like this as it may leave a lot of people wondering what they CAN actually eat.  Focussing on foods and options are that available is empowering and encouraging.  The pantry section lists staples such as grains, starches and thickeners, legumes, seasonings and oils.  The vegan basics provides recipes for things you use everyday like “cheeses”, salad dressings, whipped non-dairy butter, vegan sour cream, gravy and others!

So far I have tried and enjoyed the following vegan recipes:

  • Vegan pineapple upside down cake
  • Lemon vanilla cashew yogurt
  • Vegan sour cream
  • Acai smoothie bowl
  • Maple chipolte BBQ sauce
  • Glazed lentil loaf
  • Vegetable stock

Overall I would recommend this recipe book as a fantastic resource for anyone trying to delve into a more plant-based lifestyle.


Disclaimer – This cookbook was provided to me free of charge to review for this blog. All opinions and photos are my own. 

Homemade Butterscotch Pudding


Have you ever made your own pudding?  Seriously….hop to it.

Pudding is surprisingly easy and quick to make.  You know exactly what’s going in there and you can make a variety of different flavours.  Plus it’s a great way to get more calcium in…with a dessert!

I have made vanilla and chocolate pudding before but never tried butterscotch.  Turns out that all you have to do is swap brown sugar for white sugar and voila!  And don’t replace the butter for margarine…it’s called butterscotch for a reason.  It’s delicious.

This recipes is from this blog post from Smitten Kitchen.


2 tablespoons unsalted butter
1/2 cup dark brown sugar (I used light brown sugar which is why it’s not quite a dark in colour)
Several pinches of salt
1/4 cup cornstarch
3 cups milk (higher fat is better)
2 teaspoons vanilla extract



1. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and reduce heat to medium-low. Let it heat and bubble for 1 to 2 minutes, stirring frequently. Don’t let it smoke or burn.

2. Reduce heat to low. Add salt and cornstarch, stirring until combined — it’s going to look like a thick paste. Switch to a whisk and add the milk in a thin drizzle, whisking the whole time, so that no lumps form.

3. Cook over low to medium-low, stirring frequently, until the mixture comes to a gentle simmer. Let it simmer for a full minute, stirring, it should clearly thicken at this stage, although it will finish thickening in the fridge.

4. Turn off the heat, stir in the vanilla extract. Divide into glasses and let chill in fridge for 1 to 2 hours, until set.

Yield: 6 1/2-cup servings or 8 petite ones