Easy Recipes with No Salt, Oil or Refined Sugar
30-Minute Whole-Food Plant-Based Cookbook
Easy Recipes with No Salt, Oil or Refined Sugar
Kathy A. Davis
March 2, 2021
Rockridge Press
Blurb: Make nourishing, plant-based meals in 30 minutes or less
The whole-food, plant-based (WFPB) diet brings the conventional vegan way of eating closer to nature with a focus on dishes made only with unprocessed ingredients. Harness the health benefits of this lifestyle with the 30-Minute Whole-Food Plant-Based Cookbook, where you’ll find simple recipes you can get on the table in half an hour or less.
Whether you’re brand new to plant-based eating, a vegan or vegetarian looking to eat more whole foods, or someone who has been eating WFPB for some time, this cookbook offers essential guidance and a collection of delicious recipes free from added salt, oil, or refined sugar.
This whole-food plant-based cookbook includes:
- Time-saving tips―Find innovative suggestions for saving time on food prep, from meal planning to batch cooking.
- Practical advice―Make a WFPB diet easy and sustainable with lists for stocking your kitchen, foods to eat and avoid, and more.
- A sample meal plan―Get inspired with a week’s worth of pre-planned meals to start you on your journey.
Whip up nutritious, mouthwatering meals in no time with this convenient whole-food plant-based cookbook.
Purchase Links:
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Frankly, I haven’t been paying attention to the whole whole-food plant-based scenario since I was already vegetarian–not that that’s been a totally healthy lifestyle for me, but that’s neither here nor there, at the moment. But as I read through Kathy A. Davis’ introduction to 30-Minute Whole-Food Plant-Based Cookbook about the health benefits, I certainly took notice, especially as it relates to the effects of oil and salt on the body. I already knew that sugar was a no-no.
The beginning of the book besides providing a useful advocate for the whole-plant lifestyle includes a very useful meal plan, suggestions as to how to make a week of cooking easier, and the usual suggestions for stocking the pantry.
I found many of the recipes intriguing since Davis takes a very familiar recipe that frequently depends on processed ingredients and use whole ingredients in their place. After having recently made a tofu “egg”-less salad, I’ve encountered just how versatile tofu is so her use of tofu ricotta as a savory and sweet ingredient interests me very much, enough to give it a try. In fact, a lot of these recipes I would love to try.
Also, unlike many recent vegan cookbooks that I’ve reviewed, these recipes very much utilize spices and herbs. You can imagine that these recipes will have a full, rounded flavor, that you won’t need to add the salt that is missing. Maybe–I’m a salt fiend, so that’s a hard one to give up.
The use of jackfruit as a meat replacement is another that I want to cook. I have eaten it in barbecue at a restaurant so I’d really love to try cooking with it myself as pulled pork used to be one of “my dishes” when I ate meat.
I found most of the entrées to be recipes that I wouldn’t mind trying since they are whole-plant versions of ones I would cook or do cook. I like the idea of using whole foods, utilizing dates, raisins, or maple syrup as sweeteners. Likewise, the desserts are ones that I find myself gravitating toward. Black beans in brownies? Yep, I can imagine myself trying that!
If you are considering eating healthier or switching to a plant-based diet, I highly recommend this cookbook for finding recipes and a meal plan to help you along your way.
I received an ARC from the publisher in exchange for an honest review.
rating:
5 out of 5 butterflies