- Paperback: 208 pages
- Publisher: Page Street Publishing (April 12, 2016)
- Language: English
- ISBN-10: 1624141994
- ISBN-13: 978-1624141997
- Product Dimensions: 8 x 0.5 x 8.6 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 4.4 out of 5 stars See all reviews (28 customer reviews)
- Amazon Best Sellers Rank: #844,898 in Books (See Top 100 in Books)
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Pure & Beautiful Vegan Cooking: Recipes Inspired by Rural Life in Alaska Paperback – April 12, 2016
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“Pure & Beautiful Vegan Cooking is a visceral story and guide for anyone wanting to get excited about food, anyone looking to feel better and any of us who are trying find magic in the little things in life (like blueberry crisp)!”
―Emily von Euw, creator of the food blog This Rawsome Vegan Life and bestselling author of Rawsome Vegan Baking
“Katie makes it so easy for anybody living anywhere to enjoy being vegan. Her spectacular recipes taste like gourmet creations, but are simple, accessible and affordable enough to whip up every day. You can’t beat that!”
―Tess Masters, author of The Blender Girl
“I love Katie’s approach to an abundant vegan lifestyle. There’s an effortless elegance and meaningful connection to the source that’s ever-present in her recipes.”
―Laura Wright, owner of the award-winning food blog The First Mess
About the Author
Kathleen Henry is the founder, writer and photographer of the vegan food and lifestyle blog Produce On Parade. Her recipes have been featured on the websites of Self magazine, The Kitchn, PopSugar, One Green Planet, Bembu, Fox News and more. She and her husband live in Wasilla, Alaska.
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Top customer reviews
I love tacos so I went straight to the Walnut Chickpea Tacos with Chipotle Aioli. The Aioli has a nice kick to it. I don’t eat a lot of mayonnaise, but the Aioli sounded interesting and I am glad I made it. I also made the Fragrant Spanish Rice. The Walnut Chick Pea Taco filling is so easy to make and tastes so good. It is a really nice change from my usual taco recipes. The Fragrant Spanish Rice turned out great. I made the rice on the stove because I do not own a rice cooker.
The Walnut Chickpea Taco filling and Fragrant Spanish Rice combined with some Kale, Cherry Tomatoes, and an Avocado made also made a great taco bowl salad. I used a little of the Aioli as a dressing. I will definitely be adding both dishes to my food rotation.
For the second week of cooking from this book, I made the Forest Bowl with the Blueberry Balsamic Vinaigrette. The Vinaigrette is oil free which is very nice. The combination of the ingredients is perfect and the bowl is aptly named.
I own many cookbooks and some of them have a distinct personality. I am still discovering this book, but so far, this book is like putting on your favorite shirt right out of the dryer or off the clothesline. The photos are very inspiring and the introduction is lovely. I am really looking forward to cooking from this book some more. This book works for my busy life and I would recommend it to anyone.