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Enjoy vegan Mayim Bialik's plant-based Mac N Cheez and Green Smoothie recipes

Mayim Bialik has authored a vegan cookbook. See the article for recipes and a review.
Mayim Bialik has authored a vegan cookbook. See the article for recipes and a review.
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Before we tell you all the details of our new favorite cookbook, we'll just sum it up with one word: Yum. Authored by actress and mother of two vegan boys Mayim Bialik with pediatrician Dr. Jay Gordon, it's entitled: "Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours" (click for details).

Try Mac'n'Cheez from "Mayim's Vegan Table."
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

Mayim includes tips on how to get even picky children (and adults) to eat their veggies. Also featured: Vegan nutrition principles, plant-based diet details and - did we say "yum"? - intensely flavorful, healthy recipes for everything from Build Your Own Black Bean and Quinoa Tacos to breads to desserts.

But why waste words when you can experience the wonders? Try the recipes below to enjoy. And get more information, including how to order, by clicking here now for "Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours."

Green Smoothie

From "Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours" by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

Makes four 1-cup servings

We think vegan breakfasts are best served smoothie-style, and this is a great starter smoothie. It’s a perfect mix of sweet and healthy, with banana and pineapple for sweetness and hearty greens to give nutritional punch and vibrant color. Feel free to add other fruits and veggies and experiment.

  • 2 bananas
  • 1 cup spinach or kale leaves
  • 1/2 cup frozen pineapple chunks
  • Handful of ice
  • 2 cups water, nondairy milk, or juice (depending on your desired consistency)
  • 1 tablespoon maple syrup
  • 1 tablespoon flaxseed oil, or 1 avocado, peeled and pitted (optional)

Puree all the ingredients in a blender until smooth.

Mac N Cheez

From "Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours" by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

SERVES 8

People often ask vegan children if they miss macaroni and cheese. With this recipe, your

kids don’t have to miss out on the creamy comfort food many kids think comes from a

box. The vegan cheese sauce can be poured and mixed directly into cooked pasta or

baked in a casserole. Either way, it is an exceptionally yummy and satisfying dish you’ll

find yourself making when you crave comfort food in a jiffy.

  • 1 (16-ounce) package pasta, such as farfalle, rigatoni, penne, shells, or large macaroni
  • 1 1/4 cups nondairy milk (almond milk works best)
  • 2 tablespoons all-purpose flour or white or brown rice flour
  • 1 (8-ounce) bag shredded vegan cheese, preferably mozzarella or cheddar
  • 1/2 cup bread crumbs (optional)

1. Cook the pasta according to the package directions. Drain when al dente and

place in a large bowl.

2. Preheat the oven to 350° F.

3. Heat 1 cup of the nondairy milk in a medium saucepan over medium heat.

4. In a cup, whisk the flour into the remaining cup of milk until dissolved. Add

it slowly to the heated milk, whisking as you go. Add the shredded vegan

cheese and stir constantly until the cheese is dissolved and the sauce is bubbly,

about 5 minutes. Pour over the pasta mixture and stir to combine. If desired, place

the pasta in a 9 by 13-inch casserole dish and cover with the bread crumbs.

Bake, covered, for 20 minutes. Uncover and broil until browned on top, about 5 minutes.

Get all the details on ordering the cookbook now by clicking here.