Book Description: These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.
My Thoughts: Some people say that food is an art. Well to me food is an ends to a mean. Art is something that can be hung up or displayed. Food is to be eaten and enjoyed. 😋
I love this cookbook. There are many wonderful recipes. If one is on a diet or just wants to eat clean and healthy this is the book for you.
As much as I loved this cookbook I just couldn't wrap my head around the different foods to cook. And I may be a lazy cook because I just don't like complicated recipes. And, to me, this recipes are a bit time consuming and complicated.
I do like the idea of incorporating vegetables in every dish. So, I've decided to I can incorporate veggies but maybe not cook quite as complicated.
Here in the south we cook a bit more uncomplicated. Ask least in this house we do.
I love the pictures that show the cooked dish. And the tips are worth reading, too.
A wonderful cookbook for those who have a bit more time and love to cook than I do.
*This book was provided for review by Waterbrook/Multnomah*
One of the recipes:
Rice, Beans, Tofu, and Greens
Makes 4 To 6 Servings
This dish grew out of my tremendous love of rice and beans, as well as my tendency to load up the dish with extras: greens, peppers, sautéed mushrooms, tofu or tempeh, and whatever else strikes my fancy. I love it because it’s fast and filling, and it all comes together in a single pot. I’m the sort of person who can eat plain tofu right out of the package, so adding unmarinated, uncooked tofu doesn’t bother me. If naked tofu is a turnoff for you, feel free to use 8 ounces (225 g) smoked or baked tofu instead.
Optional Toppings
Crumbled corn chips, chopped fresh cilantro, lime wedges, hot sauce
Recipe
Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.
- Hardcover: 256 pages
- Publisher: Ten Speed Press (January 23, 2018)
- Language: English
- ISBN-10: 0399579052
- ISBN-13: 978-0399579059
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