This award-winning book from America's Test Kitchen offers their best tips for preparing vegetables and plant-based meats, boosting flavor and nutrition, and stocking your pantry with healthy staples.
An essential resource for your health-if we are what we eat, let's make every (delicious) bite count!
This cookbook will no doubt transform your kitchen, bringing new plant-based, whole food ideas to the table and offering easy yet healthy recipe solutions for everything from celebratory meals to rushed weeknight dinners. Ashley Madden is a pharmacist turned plant-based chef, certified holistic nutritional consultant, and devoted health foodie. A diagnosis of multiple sclerosis changed her whole life and approach to food, eventually shaping a new food philosophy and inspiring this book.
The Plant-Based Cookbook is especially helpful for those with dietary requirements or food allergies as all recipes are vegan, dairy-free, gluten-free, and oil-free without compromising on taste or relying on packaged and processed ingredients. All-natural recipes include:
SOUPS
Roasted pepper soup with paprika and basil Creamy roasted cauliflower soup
Roasted celeriac and caraway soup with herb and caper croutons Ginger, coconut and lemongrass soup
Laksa Malaysian noodle soup
Leek, sage and white bean soup
Oyster mushroom soup
SMALL PLATES
Dirty clean nachos
Mini mushroom skewers with sun dried tomato sauce
Vegan 'fish' fingers
Nak'd sushi bowl
Chickpea tuna sandwiches
MAINS
Mushroom millet risotto
Linguine with olives, capers and sun-dried tomatoes Black bean chili
Vegetable red Thai curry
The best vegan burgers
Curried bean burgers in Portobello buns
DESSERTS
Gluten-free banana bread
Chocolate chip pecan cookies Chia pudding
Chocolate brownies
Banana pancakes with blueberries and maple syrup
Blueberry lemon cheesecake
Aquafaba meringues
Adults only chocolate mousse
Chocolate pistachio apricots
Gooey walnut cookies
Gluten free doughnuts with lazy chocolate dipping sauce
