Bianca Zapatka’s ‘Vegan Foodporn: 100 Easy and Delicious Recipes’ was the best-selling vegan cookbook in Germany in 2019, and is now translated and available in English! 

Bianca is on a mission to banish many misconceptions about vegan food. This book proves that vegan food is anything but unbalanced, boring, complicated, bland, expensive or simply doesn’t taste good. 

The book shares with readers 100 x 100% plant-based quick and easy recipes, accompanied by beautiful images, to prepare delicious vegan recipes that feed the body and soul. The introduction includes a “My Vegan Kitchen” section, which is a go-to resource for anyone embarking on a vegan journey, and even includes easy substitutions for when it comes to baking. 

The recipes are categorised as: basics (vegan cheeses and nut butters anyone?), breakfast, mains, finger food, vegan classics, light meals, cakes and desserts, to make vegan hosting and entertaining look effortless. Bianca is also quick to point out that the book is aimed not just at vegans but everyone who enjoys cooking. 

Whether it’s vanilla pancakes with blueberry cream and white chocolate, burrito samosas with guacamole, tortellini with almond ricotta or chocolate peanut butter cake, Bianca shows how much fun vegan cooking can be. 

“All of these recipes are unique to my book – this isn’t a compilation of other people’s stuff!” explains the author, who also runs a popular blog. “The vegan lifestyle has moved to become a solid and credible alternative to traditional ways of eating – and all of the research points to the benefits. I have set out to remove the restrictions most people usually associate with veganism, and prove you can enjoy the same dishes and never sacrifice flavour.” 

With over 400,000 people signing up for Veganuary this year, and an estimated 50% of these maintaining the diet, it is safe to say that veganism is more than a passing trend: it is a way of life. 

Opportunities Bianca is available for email or written interview features and/or personal pieces. Certain recipes are available for content syndication. Review copies or pdf of the book are available upon request. 

Please contact Rebecca Goodyear for more information on any of the above opportunities – me@rebeccagoodyear.com +44 (0) 7734 729 543 

About the Author 

Bianca Zapatka is a German-based author, food stylist & photographer, recipe developer and blogger/Instagrammer, with over 625K followers on the platform. She grew up in a foodie household where everything was cooked from scratch, and has loved cooking and baking since childhood. As is apparent on her beautiful Instagram feed, food styling is a big passion of Bianca’s. 

“My goal is to inspire people to eat healthier, adding more fresh and homemade foods in their nutrition, but also to show that making anything from scratch is not as difficult as people may think”, says Bianca. 

About the Book 

‘Vegan Foodporn: 100 Easy and Delicious Recipes’, from Lotus Publishing, is available now: https://amzn.to/3c7e2Jo. 

ISBN: 978 1 913088 13 2 

Publisher’s website: http://www.lotuspublishing.co.uk/. 

Think Vegan Food is… bland? boring? unbalanced?

Think again!

Try one of these recipes tonight from Bianca Zapatka’s Vegan Foodporn – 100 easy & delicious recipes.

This was the best-selling vegan cookbook in Germany in 2019, and is now translated and available in English! 

Bianca is on a mission to banish many misconceptions about vegan food. This book proves that vegan food is anything but unbalanced, boring, complicated, bland, expensive or simply doesn’t taste good. 

Now to give you a taste! First… tell us how you are feeling!

Got your recipe ready?! Well grab your ingredients and get creative in the kitchen tonight! Make your own Vegan Foodporn!

Loved your food? Buy the book now – CLICK HERE to discover 97 more recipes!

For more information on Bianca Zapatka and Vegan Foodporn, click here

These brownies are the best I’ve ever eaten! A chocolate lover’s dream – you absolutely have to try them!

Recipe below or click here for pdf version!

35 mins

Makes 8

2 tbsp. ground flax seeds

6 tbsp. hot water

175 g (¾ cup) vegan butter or coconut oil + more for greasing

250 g (1¼ cups) sugar

1 tsp. vanilla extract

150 g (1¼ cups) all-purpose or light spelt flour

75 g (⅔ cup) unsweetened cocoa powder

1 tsp. baking powder

½ tsp. salt

approx. 80 ml (⅓ cup) plant milk

vegan chocolate drops (as many as you like)

1. Mix the flax seeds with the hot water and leave to soak for approx. 5 minutes.

2. Preheat the oven to 175 °C (350°F). Grease a brownie tin (approx. 28 x 18 cm/11 x 7½ in.) with a little vegan butter and line with baking paper. (Greasing the tin will make the baking paper stick better.)

3. Slowly melt the vegan butter in a saucepan. Add the sugar and vanilla extract and stir well.

4. Sieve the flour, cocoa, baking powder and salt into a large bowl and mix together. Pour in the melted butter mixture, plant milk and flax seeds and combine to form a smooth batter (make sure you don’t over-mix). Stir in half the chocolate drops.

5. Pour the batter into the brownie tin and smooth over the top. Sprinkle with the rest of the chocolate drops and bake for approx. 30 minutes or until the brownies have reached the desired consistency. (The longer you bake the brownies for, the drier they will be. If you like them nice and gooey, bake for less time.)

6. Leave the brownies to cool for 15 minutes. Using the baking paper to help you, remove from the tin and cool for a further 10 minutes.

7. Cut into individual brownies and enjoy!

Recipe below or click here for pdf version!

35 mins

Makes 4 portions

1 medium/large sweet potato

1 red onion

2–3 garlic cloves

a small piece of fresh ginger

1 tbsp. coconut oil

2 tbsp. Thai yellow curry paste (or curry powder)

1 tin (400 ml or 1⅔ cups) coconut milk

approx. 150 g (5 cups) fresh spinach

1 tin (400 g/2 cups) chickpeas

salt

chilli powder or pepper

fresh lemon or lime juice (optional)

cooked rice or another different side

For the topping:

4 tbsp. cashew nuts

1–2 tbsp. sesame seeds

1. Peel and dice the sweet potato. Peel the onion and finely chop. Peel the garlic and finely chop together with the ginger. Heat the coconut oil in a frying pan or wok. Fry the onion and sweet potatoes for about 3 minutes, stirring occasionally.

2. Add the garlic, ginger and curry paste and sweat for approx. 1–2 minutes.

3. Add the coconut milk, bring to the boil and then reduce the heat and simmer for around 15 minutes, stirring occasionally.

4. Wash the spinach, rinse the chickpeas and drain well. Add the spinach and chickpeas to the pan and simmer for around 5 minutes, until the spinach is wilted. If the curry is too thick, add a little water. Season with salt, chilli or pepper and add a squeeze of lemon or lime juice, to taste.

5. Sprinkle the curry with cashew nuts and sesame seeds. Serve with rice or another side dish of your choice.

Recipe below or click here for pdf version!

1 hour + 1 hour to prove

Makes 1 pizza

175 ml (¾ cup) lukewarm water

10 g yeast (¼ cube)

1 tsp. sugar

250 g (2 cups) flour

1 tsp. salt

1–2 tbsp. olive oil

For the topping:

200 g (6 cups) fresh spinach

3 garlic cloves

1 tbsp. olive oil

salt

pepper

150 g (⅔ cup) vegan cream cheese

75 g (1 cup) vegan cheese, grated

150 g (1 ¼ cup) mushrooms

1 tbsp. olive oil

2 tbsp. pine nuts to garnish

1. Mix together the water, yeast and sugar and leave to stand for 5 minutes. Combine the flour and salt in a large bowl. Make a well in the middle, pour in the olive oil and gradually work it into the flour, starting at the edges.

2. Add the yeast mixture and knead thoroughly for at least 10 minutes. Leave the dough to prove for around 10 minutes and then knead well again, using your hands. Cover the dough and leave in a warm place to prove for another hour.

3. Using a rolling pin, roll out the pizza dough and place on a baking sheet lined with baking paper. (You can also use a pizza tray or a pizza stone, as long as it’s no higher than 1.5 cm [½ in.].) Preheat the oven to 200 °C (400°F).

4. Place the spinach in a saucepan, cover with boiling water and cook for 1–2 minutes. Squeeze out any excess moisture and roughly chop.

5. Peel and finely chop the garlic. Heat a little oil in a small frying pan and fry the garlic for approx. 30 seconds, stirring continuously. Add the cream cheese and spinach. Season with salt and pepper and stir.

6. Spread the spinach mixture over the pizza base and sprinkle with vegan cheese. Bake for approx. 10–15 minutes until the cheese has melted.

7. While the pizza is baking, fry the mushrooms in the oil for around 6–8 minutes until golden brown. Season with a little salt.

8. Toast the pine nuts in a dry frying pan.

9. As soon as the pizza is ready, arrange the mushrooms on top and sprinkle with pine nuts.

TOP TIP:

For a softer dough, simply replace the water with plant milk.