- Hardcover: 240 pages
- Publisher: Skyhorse (April 5, 2016)
- Language: English
- ISBN-10: 1634508556
- ISBN-13: 978-1634508551
- Product Dimensions: 7.5 x 0.9 x 9.5 inches
- Shipping Weight: 1.7 pounds (View shipping rates and policies)
- Average Customer Review: 84 customer reviews
- Amazon Best Sellers Rank: #28,054 in Books (See Top 100 in Books)
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Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day Hardcover – April 5, 2016
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Allison’s first cookbook is fresh and fabulous! I was bowled over by the mouthwatering photos and flavor combinations. The cauliflower hazelnut pilaf alone is worth the price of the book!” Greta Podleski, bestselling author of Looneyspoons
Whole Bowls makes healthy food crave-able! It marries the concept of comfort food with healthy eating and shows in the most tantalizing way that the two don’t have to be mutually exclusive.” Chelsea Allen, RD, creator of Chelsea’s Healthy Kitchen
All of the best nutrition advice in the world is of little use if you don’t know how to feed yourself well. Allison effortlessly takes one of my favorite thingsa comforting bowl of veg and grainsup a whole bunch of notches (hello, hazelnut dukkah!). Whole Bowls will show you just how insanely delicious a plant-centered life can be!” Desiree Nielsen, RD, author of UnJunk Your Diet
About the Author
Allison Day is a nutritionist and the creator of the award-winning whole foods, vegetarian recipe blog Yummy Beet. She has contributed to various food, health, and news publications such as the New York Times, Prevention, and The Kitchn. Allison grew up in a small, country townthe place where she first developed her love of seasonal, local foods. She resides in southern Hamilton, Ontario, Canada.
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Allison you are my new hero!
Every. Single. Recipe. In the book is fresh, gorgeous, filling, and thoughtful. Foodie enough but not precious.
I never use breakfast recipes because I don't generally care for sweets in the morning. Not to worry she has included savory recipes that put your brain onto a new way of thinking about breakfast and the yogurt with cherry pesto recipe has me rethinking the way I feel about sweets in the morning.
I don't know if other moms have discovered this 'bowl' way of getting everyone excited about dinner but it's a true Revelation. Don't like chickpeas? More for me. Help yourself to my roasted peppers. Even the pickiest eater will find something to put in their bowl.
Thank you, for keeping the animals off our table and giving me the opportunity to show my kids what real vegetarian food looks like every day of the week!
The first recipe I tried was the Three-Bean Garden Salad w/ Asparagus and Coconut Dressing. Simple and so good! I couldn't find wax beans, so I skipped them. I also forgot to add the peas, and no one thought any less of the dish. I used light coconut milk for the dressing, so it was thin, but very tasty. There was plenty of dressing left over - perfect to dress up a plate of steamed rice and vegetables the next day. The toasted hazelnuts also added a nice touch and crunch, and the extras were good on cereal the next morning.
The second recipe I tried was the Spice route Bowls w/ Sweet Potato Coins, Millet Couscous, and Golden Curry Pecan Sauce. I was worried it wouldn't live up to the previous recipe, but...yum. Each component tasted great on its own, and the sauce pulled it all together and made it a pretty special dish for a weeknight dinner.
If I were to change something about the book, it would be to provide some alternatives to the dairy in dishes that call for it - there is cheese in a number of dishes, and a few with cream. The recipes I've made have also called for more salt than I like, but I've just gone with my gut and used what felt right and it's worked great.
I like the fact that there's not much call for obscure ingredients that require trips to specialty stores. The most exotic seem to be things like black rice and garbanzo flour, both of which were easily available at Whole Foods. It's unfortunate that there is no Look Inside for this book. Here are some of the recipes I'm looking forward to making:
Black Rice Coconut Porridge w/ Toasted Coconut and Pineapple
Brunch Bowls w/ Chickpea Turnip Hash, Asparagus, Eggs, and Homemade Ketchup
Tunisian Parsley Salad w/ Kabocha Squash, Dukkah, and Spiced Yogurt
Warm Lentil Salad w/ Roasted Peppers
South of the Border Bowls w/ Walnut Meat and Grilled Avocado
Tuscan Bean Stew
Roasted Fennel and Pea Tri-Grain Penne w/ Hazelnuts
Double Grain Wild Mushroom Risotto
Carrot Cake w/Cream Cheese Dollop and Candied Carrots
Mint Chocolate Stracciatella Gelato (my son's request)
Coconut Dreamy Whip
Would recommend this book to anyone who wants to eat tasty, healthy vegetarian meals at home and is willing to spend 45 - 60 minutes cooking.
Things I like about this book:
Instructions are clear and easy to follow.
Has a make ahead section to every recipe. So if you have your week of meals are planned you can cook certain ingredients ahead of time. i.e. I'll roast my chickpeas all at once that we will be eating for the next few days.
Beautiful pictures of almost every recipe.
Easy to switch out different ingredient for foods that accommodate my families tastes. i.e. Spring Rice Bowls with Chive Oil, we don't like fava beans so I switched it out for colored string beans. I also roasted the chickpeas and vegetables together and sprinkled a little shredded Parmesan cheese for the last 5 minutes of roasting.
The sauces are the right amount for all the food that is prepared. I don't have to worry about a lot being left over or going to waste.
The sauces complete the meals. There have only been one or two that I haven't really enjoyed but they are easy to spice up or change. Such as the curry I prefer spicy curry and peanut sauce, so I spice those up to be more mild.
Great way to introduce new foods to my family. My kids love the beans, rice and different greens.
I love that each recipe is a complete meal. I don't have to try to think about what sides would go well together.
Things I didn't like:
Amount of time spent cooking. I am already use to spending about an hour a night cooking and was hoping these meals would shorten the time. It didn't unfortunately. But it has been worth the healthier variety of food we are eating.
If you plan on using these recipes on a daily bases you do have to keep a lot of ingredients on hand. It did increase our food bill a bit.
I defiantly would recommend this book to all my friends vegetarian or not.