When most of us think about plant-based or vegan food, our first thought is often that it's going to be a lot of hard work, requiring fancy ingredients and hours in the kitchen. But let me tell you, the new cookbook "Call Me Vegan" by Halle Burns is here to change that perception. This isn't just any cookbook—it’s your new best friend in the kitchen, proving that plant-based meals can be both effortless and delicious.
As Halle Burns, the talented author and TikTok sensation, puts it: “No matter what your skill level is in the kitchen, these recipes show how simple it is to create dishes with incredible flavors and textures. We're talking crispy, crunchy, chewy, creamy, and gooey—all made with basic ingredients and tools you already have at home.” Sounds pretty awesome, right?
These recipes are not only easy to follow but also perfect for sharing with friends or enjoying all by yourself. So why not give one a try tonight? Your taste buds—and your waistline—will thank you!
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Tasty Cucumber Bites: A Refreshing Snack
Let's dive into one of the standout recipes from "Call Me Vegan": Cucumber Bites. These little gems are perfect for a quick snack or appetizer. They're so easy to make that you'll wonder why you haven't been doing this all along.
(Serves 8)
1 medium cucumber, with stripes of peel removed
1⁄4 cup cooked sushi rice
1⁄4 peeled and thinly sliced avocado, and/or 1 handful of any combination of the following: 1⁄2 thinly sliced bell pepper, 1 ⁄2 julienned small carrot, 1 thinly sliced green onion
Sprinkle of fine sea salt
Sesame seeds, to serve
2 tbsp. ranch dressing or soy sauce, for dipping
Here’s how you do it:
1. First, slice off both ends of the cucumber. Use a metal straw (or a very stiff plastic one) to pierce through the center of one end and push all the way through, removing the seeds as you go. Keep repeating this until you’ve cleaned out the center and the opening is about 3⁄4” wide.
2. Now, hold the cucumber on a flat surface and stuff half the space with rice and avocado. Then add any veggies you’ve chosen. Once it’s all stuffed, slice the cucumber horizontally into 8 rounds.
3. Sprinkle the bites with a bit of salt and sesame seeds for extra flavor. Serve them up with your choice of ranch dressing or soy sauce for dipping. Simple, right?
PER SERVING: 25 cal, 1g protein, 5g carbs, 1g fiber, 1g sugar, 1g fat
Watermelon Tuna Bowl: A Sweet and Savory Delight
Now, let’s move on to another fantastic recipe from the cookbook: the Watermelon Tuna Bowl. This dish is a game-changer, combining sweet watermelon with savory spices to create a flavor explosion in your mouth. It’s perfect for a light lunch or dinner.
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(Serves 2)
2 tbsp. soy sauce
2 tbsp. furikake, plus more to serve
1 tsp. minced garlic
1 tsp. sesame seeds, plus more to serve
1⁄4 tsp. pepper
1⁄4 tsp. red pepper flakes
1⁄4 tsp. sesame oil
2 cups seedless watermelon, cut into 1” cubes
2 cups cooked sushi rice
1 cup chopped iceberg lettuce
1⁄4 cup diced cucumber
1⁄4 cup diced mango
1⁄2 avocado, sliced
Spicy mayo, to serve
Let’s get started:
1. In a bowl, mix together the first seven ingredients. Add the watermelon cubes and let them marinate in the fridge for about two hours.
2. Preheat your oven to 400°F. Place the watermelon on a parchment-lined sheet pan and roast until the cubes become somewhat firm, which should take around 15 to 20 minutes.
3. Turn off the oven and leave the watermelon cubes inside with the door closed for another hour to dehydrate further.
4. Divide the cooked rice between two bowls and top each with lettuce, cucumber, mango, avocado, and the roasted watermelon tuna. Finish it off with some spicy mayo and a sprinkle of furikake and sesame seeds.
PER SERVING: 380 cal, 8g protein, 73g carbs, 4g fiber, 12g sugar, 7g fat
