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Healthy Happy Vegan Kitchen Paperback – April 28, 2015
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From the Publisher
Black rice peanut kale bowl with protein from Healthy Happy Vegan Kitchen
This is a pretty fantastic meal when you crave simple flavors and healthy ingredients that taste amazing. Nutty black rice blends with peanut-dressed kale and a simple maple-pepper tofu or tempeh slice on top. Dinner is done!
1. For the Tofu or Tempeh: In a bowl, combine the tofu or tempeh, maple syrup, tamari, and spices. Cover and set in the fridge to marinate for at least 10 minutes. Overnight is even better, but not necessary.
2. For the Black Rice: In a large saucepan, combine the rice, 1½ cups water, and the salt. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender, 35 to 45 minutes. Drain any excess liquid and fluff the rice with a fork. Cover and refrigerate to set and chill for best texture.
3. For the Dressing: Combine the dressing ingredients in a small microwave-safe cup. Warm the dressing in the microwave for about 15 seconds.
4 Place the kale leaves in a large bowl and pour the warmed dressing over the top. Massage the dressing into the kale. The kale should wilt a bit and soften as it becomes marinated with the dressing.
5. Fold in the rice. Toss well. Divide the mixture between 2 serving bowls and set aside.
6. Set a skillet over high heat and add a drizzle of oil. When the oil is hot, add the tofu and pour the excess marinade over the top. Cook for 1 to 2 minutes on each side, just enough time to get a nice blackened sear. Add salt and pepper to taste. Divide the protein between the serving bowls, over the kale and rice. Serve warm.
Nutrition facts: (per serving–334 grams)
Calories: 300; Fat: 7 grams; Carbs: 50 grams; Protein: 15 grams; Fiber: 6 grams, Vitamin C: 181 percent; Iron: 20 percent; Calcium: 26 percent; Vitamin A: 178 percent.
- 6 ounces tofu or tempeh
- 2 teaspoons grade B maple syrup (for tofu or tempeh)
- 1 teaspoon tamari (for tofu or tempeh)
- Pinch of freshly ground black pepper (for tofu or tempeh)
- Pinch of cayenne (for tofu or tempeh)
- Pinch of garlic powder (for tofu or tempeh)
- ¾ cup black rice
- Pinch of sea salt (for rice)
- Juice of 1 lime (for dressing)
- 1 tablespoon creamy peanut butter (for dressing)
- 2 teaspoons grade B maple syrup, agave, or brown rice syrup (for dressing)
- Pinch of sea salt and freshly ground black pepper (for dressing)
- Pinch of grated peeled fresh ginger or cayenne, optional (for dressing)
- 4 cups torn kale leaves (for dressing)
- Drizzle of extra-virgin olive oil (for dressing)
- Sea salt and freshly ground black pepper (for dressing)
—Melissa d’Arabian, Food Network star and best-selling author
“This is the new generation of vegan cooking! Long gone are the days when vegan food was considered boring or dull. Kathy’s vibrant vegan recipes will inspire even the biggest skeptic to try something new!”
—Angela Liddon, New York Times bestselling author of The Oh She Glows Cookbook and creator of the blog OhSheGlows.com
“Kathy’s cookbook is filled with so many brilliant and creative recipes that you truly forget it’s all vegan. So many things I want to make!”
—Gina Homolka, creator of Skinnytaste.com and best-selling author
“Finally, a book that makes vegan food as accessible as it is delicious. You can count on Kathy for recipes that are flavorful, hearty, and eminently doable, no matter how busy you are and no matter how much experience you have as a home cook. Best of all, Kathy’s recipes are profoundly nourishing—proof that you don’t have to choose between eating food that’s healthful and food that tastes amazing.”
—Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw
About the Author
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Top customer reviews
I saw this book as a suggestion on Amazon a few weeks ago and navigated to the authors blog: Happy. Healthy. Life. I immediately liked the tone of the writing and the ease of the recipes; and the morning tea recipe became my go to tea drink! This was enough to convince me to order the book and I am glad I did.
It's a nice compact size, chock full of recipes; and unlike many other books written by bloggers, each recipe also contains detailed nutritional information. The book begins with information about the author and how she came to a vegan way of eating; followed by simple, easy tips to incorporate a vegan diet into your life, but done in a way that is not judgmental, merely helpful. This includes a list of top ten tips, useful kitchen tools to own, wellness tips and building a good vegan pantry - which many people will be glad to hear, does not require a trip to some expensive health foods store to acquire a list of ingredients that you will use once only to forever abandon. It's simple foods like kale, lentils, oats, seeds and cashews!
The book is then divided into many different categories: Breakfast, bakery, sandwiches, burgers, veggie sides, cakes, calls and fritters; salads, bowls, appetizers sides, snacks and party platters, entrees, soups, desserts, drinks, kids and "happy life menus". Yes, this is comprehensive, and there is something for you no matter what mood you are in!! I also secretly liked the fact that this is not one of those vegan cookbooks where more than half is covering smoothies, or necessitates equipment such as a juicer or dehydrator before you can proceed -this recipes are mostly simple and attainable!
The diversity within each chapter is also a standout -breakfasts includes everything from a tofu scramble to chocolate covered strawberry oatmeal, or a breakfast sandwich, easy on the go energy bars or tempeh bacon. The sandwich and burger sections are jam packed with ideas, in a area that is often omitted from vegan cookbooks; yet this author sets out to show that vegan food can be healthy yet hearty and rival meat based dishes without losing flavor! The salad chapter has some standouts with simple dressings (14 in all) such as a peanut ginger dressing that was simple to whip up in minutes -even for a kitchen novice like me; and as a plantain fan it was fun to see these featured! But so far my favorite has been the bowls: The black rice peanut kale bowl was something I had been craving after having something similar in a restaurant while out of town -I was finally able to replicate it with this book and it is so good; and was so easy to make!
There are some great dips, snacks and sides, and if you are interested in making vegan cheese, you will be happy to hear that this book contains some of the simplest directions I have seen to date, with no weird and wonderful ingredients that are impossible to find! There are many desserts if that is something that appeals to you (the peanut butter chocolate silk pie is next on my list) and I was happy to note that unlike many vegan or raw books, this does not require dates for most sweet recipes.
Most notably though I have to give a big thanks to the author for also including a kids section, for try as I might, sometimes kids are not going to eat lentil and mushroom loaf or chickpea bowls, so I loved that fact that the creativity went one step beyond the norm and included the likes of fruity rainbow wraps, or strawberry almond butter sandwich sushi! I love having more ides for the kids lunchbox that are exciting yet healthy!
This has become my go to cookbook this past week; and I cannot wait to keep trying the ideas as they are so creative, easy to make and most of all delicious! I honestly wish all cookbooks could be this fun and this attainable; as this makes vegan cooking and hence eating, a breeze!
Overall, I think this is a wonderful vegan cookbook with accessible and tasty recipes.
***UPDATE***: While I still find this book terrific, I find the some of the reviews (more specifically the responses to some reviews) to be very suspicious, and the same goes for the review-responses to Kathy's first book 365 Vegan Smoothies. I've noticed that any review that isn't rated 4 or 5 stars gets attacked in the comments below said-review; the reviewer is denounced as either a "troll" or berated for not knowing how to cook or some other ridiculous accusation. Even if it is a completely neutral and objective review (read the 'Some good ideas, but not my favorite cookbook' one), the reviewer is chided.
I am all for honest and fair reviews, but to purport a review as trolling or that the reviewer is just generally incompetent in the kitchen is beyond ludicrous, and frankly, a little callow. A neutral to negative review can be just as fair as one that is glowing; it helps myself and other possible buyers to deduce whether or not this book is truly for them. It may not be the rave review you seek to read, but critical reviews are as important as gushing ones. And I find it particularly interesting that the people responding to the unfavorable reviews are always the same. "Brett A." almost always makes an appearance under a negative review criticizing the reviewer. "Bobby" also make a cameo condemning any harsh review a few times in the reviews for 365 Vegan Smoothies. I'm not saying these aren't actual people, but nothing in these responses (or any others for that matter) reads as genuine to me; it reads like someone's mom fending off a bully on the cookbook playground: "This is a Top 5 Vegan Cookbook of 2015 by the Vegetarian Times!" "...best vegan cookbooks from the past couple years!" "These cookies won an award!" "Vegetarian Times named this one of the cookbooks of the year!" Rather than suggesting a helpful tip, like another cookbook the reviewer may prefer instead, it turns into a pissing contest of accolades. Thanks, mom.
Like I said, I am all for honest and impartial reviews (obviously, i mean I've purchased and reviewed both of Kathy's books and rated them 4-star worthy), but it really makes me think twice about the veracity and credibility of any review, good or bad.