Generally plant based cooking takes prep and thought to pre plan meals but Gena Hamshaw brilliantly shares ways to combine protein, fat, complex carbs and produce, into nutritionally balanced meals. With 100 recipes including meal plans and prep ideas for breakfast, lunch and dinner, the reader is sure to find something enticing and healthful to make. I’ve already found so many great recipes which are fabulously tasty and healthy. I switched over to a plant based diet a year ago but since the switch, it has been difficult to find recipes which are good. Additionally, it takes hours and hours to scour the internet and cookbooks to find new ideas. This book has definitely opened up my world of discovery in the plant based cooking arena. This wealth of recipes have saved me from the doldrums of cooking the same dishes over and over again and have breathed a fresh new perspective on plant based cooking for me. I enjoy the resource of so many great mouthwatering recipes in one book! The only thing I wished is that the recipes contained a nutritional information breakdown such as grams of protein, etc. A note about the book itself, the pages of the book have a nice heavy weight and the colors, beautiful photography and font add to the book having a nice overall clean and crisp feel.
I particularly loved the author’s food prep and freezing tips such as freeze leftover canned coconut milk in ice cube trays, in the past my leftover always ends up getting thrown out. I also love the suggestion to add kombu to dry beans while they are cooking to help them become easier to digest.
The book is packed full of ideas and mouthwatering recipes. A few of the recipes which enticed me and were the, “Warm Chop Salad, with peanut dressing“, pg. 81, “Winter Salad, with bulgur, radicchio and toasted almonds“, pg. 85, “Sesame Citrus Soba Salad“, pg. 86, which I have yet to try. In one week I have already found some outstanding favorites which I will add to my regular rotation, “Mulligatawny”, pg. 127 (a whole new take on lentil and rice soup), “Wholemeal Muffins“, pg. 50, “Deli Bowls” which include a chickpea “deli style” salad which is mouthwatering, pg. 169, and “French Toast”, pg. 57. Every single recipe I’ve tried has knocked it out of the park in flavor! Gena makes plant based cooking rewarding and delicious, the “French Toast” is even better than I remember an egg and dairy milk based French toast ever being. I never knew I could achieve such flavors!
I received this book from “Blogging for Books” for my honest review.