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Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day Hardcover – April 5, 2016
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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
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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.