Cooking by Ingredient
![Charity Morgan - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B0954PYWSB.jpg)
Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook
NATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers
"Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration."-Venus Williams, from the foreword
ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Delish, Food52
Whether you're new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won't be missing out on the flavor and indulgence of all your favorite comfort foods.
In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat-whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity's recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.
Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
"Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration."-Venus Williams, from the foreword
ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Delish, Food52
Whether you're new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won't be missing out on the flavor and indulgence of all your favorite comfort foods.
In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat-whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity's recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.
Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
Editorial Reviews
"I can attest firsthand to the very special culinary force that is Charity Morgan: a knack for delicious dishes, a tried-and-true understanding of the performance benefits of plant-based eating; a daily and highly practical commitment to bringing these advantages to professional athletes; and, finally, her contagious enthusiasm and optimism."-Ethan Brown, CEO Beyond Meat
"Chef Charity has reimagined some of my favorite dishes in her cookbook. I'm definitely looking forward to sampling several recipes ASAP!"-DeAndre Jordan, NBA star and plant-based foodie
"Chef Charity Morgan is nothing short of genius when it comes to creating showstopping, craveable meals that appeal to meat eaters and vegans alike-no one EVER misses the meat in her dishes. If you are looking for fun, out-of-this-world vegan food, look no further than her cookbook!"-Chloe Coscarelli, author of Chloe Flavor
"Chef Charity has shown athletes a new school of thought on what performance food can be. Without compromising flavor, her plant-based meals can fuel anyone."-Derrick Henry, NFL Pro Bowl running back
"Charity is an unapologetic, self-made entrepreneur carving out her own lane in the plant-based space. This book represents that in every way."-Gary Vaynerchuk, serial entrepreneur and investor
"An inspiring feast for the eyes as well as the palate. . . . This cookbook is full of enticing recipes, but the genius here comes from the ways Morgan suggests to incorporate them into an existing meal routine."-Shelf Awareness
"Chef Charity has reimagined some of my favorite dishes in her cookbook. I'm definitely looking forward to sampling several recipes ASAP!"-DeAndre Jordan, NBA star and plant-based foodie
"Chef Charity Morgan is nothing short of genius when it comes to creating showstopping, craveable meals that appeal to meat eaters and vegans alike-no one EVER misses the meat in her dishes. If you are looking for fun, out-of-this-world vegan food, look no further than her cookbook!"-Chloe Coscarelli, author of Chloe Flavor
"Chef Charity has shown athletes a new school of thought on what performance food can be. Without compromising flavor, her plant-based meals can fuel anyone."-Derrick Henry, NFL Pro Bowl running back
"Charity is an unapologetic, self-made entrepreneur carving out her own lane in the plant-based space. This book represents that in every way."-Gary Vaynerchuk, serial entrepreneur and investor
"An inspiring feast for the eyes as well as the palate. . . . This cookbook is full of enticing recipes, but the genius here comes from the ways Morgan suggests to incorporate them into an existing meal routine."-Shelf Awareness
Readers Top Reviews
Ava WilliamsSus1082M
Unbelievably delicious. As a lover of food but someone who feels best when eating plant-based, this book is perfect. Layers of flavors, satisfying meals, I'm so damn happy. The book arrived yesterday and I've already made three recipes from it! OBSESSED.
Tom
Got this book today. 287 pages inside a hard cover. $20 usually get you a 15 page pamphlet. Read the contents and proceeded straight to page 22. OUTLAW CHEF. No agenda. Just great healthy food. This book is worth $50+. Thank you Charity.
Barbarita Aymat
After almost a year of waiting and anticipating my book ( by the way, the book is absolutely gorgeous, easy to follow instructions, love Charity!) very disappointed in the shipping of the item! It was simply placed in the box without padding or protection. I am an avid cookbook collector and enjoy them. Therefore,very careful and picky about not creasing or bending the pages or corners. Well due to the sloppy shipping process, it was damaged during the shipping. NOTE: 1/24/2022 changed my review! I informed Amazon about my book: they offered to replace without any return shipping costs! No questions asked. And Charity Morgan: she reached out personally! That made me feel special!
RDC
Charity is so inspiring and it shines throughout this entire cookbook. Her recipes are amazing. No run of the mill plant based stuff in this book. It’s filled with delicious recipes and lovely photos. She will keep you engaged in cooking healthy meals you can feel good about eating and sharing with your friends and family. She’s the real deal! And so is this book! Buy it, you won’t be sorry.
Eye Opener
This book is filled with delicious meals that my husband and kids couldn’t believe are vegan! Whether it’s your lifestyle or want to try a few dishes, you’ll find everything you need in here. The Mac n Cheese is to die for! I’ve cooked about 4 things and all have been hits. If you want to eat plant based, but want something more than salad- this is for you.
Short Excerpt Teaser
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, ins...
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, ins...
