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The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback – January 24, 2017
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"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
Is the world really falling apart? Is the ideal of progress obsolete? Cognitive scientist and public intellectual Steven Pinker urges us to step back from the gory headlines and prophecies of doom, and instead, follow the data: In seventy-five jaw-dropping graphs, Pinker shows that life, health, prosperity, safety, peace, knowledge, and happiness are on the rise. Learn more
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She starts out showing what kinds of foods to have in the pantry and refrigerator of a beginning plant-based food eater. Her list is very comprehensive, although I will say that as a person finds a few good recipes, they may pare down the amount of food items in their pantries. Then she moves into some different foods that many people may not be familiar with. A favorite of mine that she mentions is jackfruit. I've had jackfruit as a substitute for pork in pulled pork and pork barbecue sandwiches and I swear you can't tell the difference. In fact, I've known pork eaters to be secretly given jackfruit without realizing that they weren't eating pork. She also talks about miso (I love miso soup and eat it almost daily myself), nutritional yeast (a great healthy substitute for cheese), tamari, seitan, tempeh (another favorite meat substitute of mine) and tofu.
Kim also shows us the things we should have in our kitchen to make some great plant-based meals. This section is invaluable because it is so easy to overbuy on kitchen gadgets and toys. The problem, at least for me, is not only does that become expensive, but where do you store everything? There are only a few essential items that you need and Kim describes what those are. Everything else is just a toy, which may be okay if you have the money and a really big kitchen.
She also talks about substitutions. What to substitute in place of an egg in a recipe for example. Or what to use in place of oil. How to substitute for gluten (for those who are gluten intolerant).
I could go on and on about what she covers. I particularly like the section on meal planning and organization. But you get the idea. There are sections on storing fruits and vegetables, moneysaving tips while shopping, how to decode food labels and even an essay about nuts by her father-in-law, Dr. T Colin Campbell (who says yes, eat nuts).
And then the recipes: Breakfast recipes, breads, burgers, sandwiches, wraps, dressings and sauces, salads, appetizers, dips, spreads, soups and stews, entrees, side dishes and desserts.
It's a very comprehensive book. Even after 3-1/2 years of eating this way, I learned some things from reading this book. And I got some great new recipes to boot. Well worth the money in my humble opinion!
Kim's books are great because her recipes are simple and appeal to a wide group of people. If you already follow a plant-based diet or are just getting started, be sure to grab both of Kim's books and you'll be set!
The only thing about this book that I'm disappointed about is there are no pressure cooker suggestions for any of the recipes. I follow PlantPure Nation on Facebook and know that Kim has been using her Instant Pot more and more. She even has a page in this book that talks about the Instant Pot. I know not everything can be made in a pressure cooker, but I was hoping in the "Kim's Hints" she would have included pressure cooker suggested times for some of the soups and such.
The recipes use common ingredients, are easy to follow and have beautiful enticing photographs.
This is a cookbook filled with delicious recipes that can be enjoyed by both vegan and non-vegans alike!