Vegan cookbooks today often emphasize quick, easy, and flavor-packed recipes, catering to a fast-paced, more-is-more mindset. But this new vegan cookbook stands apart.
The Artful Way to Plant-Based Cooking, releasing today on September 24, by mother-and-daughter duo Chloé Crane-Leroux and Trudy Crane, is a testament to the beauty of slow living, infused with the rich cultures they’ve encountered in their European travels.
The moment I held the hardcover in my hands, I knew it was different. This isn’t just about food—it’s a celebration of a lifestyle. A lifestyle that’s not rushed, but peaceful and intentional.
Keep scrolling for a delectable Vegan Tiramisù recipe from this inspiring cookbook!
A Lifestyle to Aspire To
You may not be best friends with your mother, you might never have traveled to charming European cottages, and perhaps linen isn’t your go-to fabric. But after reading this book, you’ll find yourself longing for all of that.
The Artful Way to Plant-Based Cooking paints a picture of a life abundant with beautiful plants, a life full of cherished moments and free from violence. Chloé became vegan during her university years, and her mother soon followed, creating a beautiful, symbiotic relationship between them.
Boldly Feminine
Women have been at the forefront of the vegan movement for years, yet men often remain the default validators of recipes (“Even my omnivore husband loved it!”). This cookbook, however, is refreshingly uninterested in male approval. It stands as a fierce, unapologetic celebration of feminine strength, beauty, and independence—unwavering and self-assured, without seeking validation from anyone.
Chloé Crane-Leroux is a New York City-based food and lifestyle photographer with a decade of experience. Her work, featured in The New York Times and Forbes, among others, blends her passion for plant-based cuisine with her background in design, creating meals that are as artistic as they are nourishing.
Her mother, Trudy Crane, is a ceramic artist whose minimalist brand, lookslikewhite, has been spotlighted in publications like House Beautiful and Martha Stewart Weddings. Trudy’s artisanal ceramics and her work as a mature model in the fashion industry are reflections of her commitment to a conscious, pro-age lifestyle.
Together, Trudy and Chloé create recipes that not only satisfy your hunger but also elevate the act of cooking into a form of art.
An Accessible Dream
At first glance, the Cranes’ lifestyle might seem unattainable—filled with rustic farmhouse kitchens and artisanal charm. But their recipes are surprisingly accessible.
They may add a touch of dreaminess to dishes like beetroot hummus, but at the core, these are meals anyone can make. It’s about finding beauty in simplicity and creating moments of peace in your daily routine.
The Food: Simple, Yet Stunning
The recipes are as beautiful as they are simple, drawing inspiration from their travels and focusing on vibrant, plant-forward ingredients.
The book features 80 recipes, starting with Provencal Chickpea Flatbread and Mediterranean Spinach Pies, and moving through dishes like Cauliflower Steaks and Peanut Butter Fudge.
Standout recipes include Vibrant Beet and Pistachio Hummus, Pappardelle Mushroom Bolognese, Savory Chickpea Pancakes, and Summer Apricot Tart. Each recipe is a celebration of the joy that comes from crafting a meal that nourishes both body and soul.
Recipe from the Book: Tiramisù For Two
This tiramisù recipe is a delightful blend of rich flavors and creamy textures, perfect for sharing or indulging on your own. Chloé, a true dessert lover, says, “Tiramisù is hands down my favorite, and now it’s one of my mom’s go-to treats too!” The combination of silken tofu, coconut cream, and coffee-soaked cookies makes this vegan version just as satisfying as the classic.
SERVES 2 TO 4 · PREP TIME: 20 MINUTES, PLUS 2 HOURS OR OVERNIGHT TO SET
Ingredients:
- 1 cup (250 mL) extra-strong coffee
- 1 tablespoon (15 mL) coconut sugar
- 8 ounces (227 g) silken tofu
- 1⁄2 cup (125 mL) unsweetened coconut cream
- 1⁄2 cup (125 mL) raw cashews, soaked overnight (see Note)
- 1⁄4 cup (60 mL) maple syrup
- 1 teaspoon (5 mL) vanilla extract
- flaky sea salt
- 1 packet plain vegan cookies, such as graham crackers or digestives
- 2 tablespoons (30 mL) cacao powder
Instructions:
- Prepare the extra-strong coffee and dissolve the coconut sugar in it while still warm. Put the coffee into the fridge to cool.
- Wrap the tofu in a few paper towel sheets. Press between two plates for at least 15 minutes to soak up some of the excess liquid.
- To a high-speed blender, add the tofu, coconut cream, cashews, maple syrup, vanilla, and a pinch of sea salt. Blend until super smooth and creamy.
- When ready to assemble, pour the coffee into a shallow dish or bowl. Begin the bottom layer of the tiramisù by soaking the cookies in the coffee one by one, turning them in the coffee for about 10 seconds so they are soaked with coffee but not falling apart.
- Layer the cookies on the bottom of two wide glasses or jars, then dollop some of the cashew cream on top. Repeat with the remaining cookies and cream for about 3 or 4 layers of each, or until you reach the top of the glasses or jars.
- Dust the top with cacao powder and refrigerate for at least 2 hours or up to overnight before serving.
NOTE: You can fast-track the cashews by soaking them in boiling-hot water for 30 minutes to an hour.
The Perfect Gift
The Artful Way to Plant-Based Cooking is more than just a cookbook—it’s an experience, a journey into a lifestyle that feels both aspirational and within reach. It’s one of my favorite cookbooks of the year and the perfect gift for vegans and non-vegans alike. Prepare to be inspired, both in the kitchen and in life.
Credit: Photos and recipe excerpted from The Artful Way to Plant-Based Cooking by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC.
