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YumUniverse Pantry to Plate: Improvise Meals You Love―from What You Have!―Plant-Packed, Gluten-Free, Your Way! Paperback – May 16, 2017
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“For whatever time of day, this cookbook is full of uncomplicated instruction and delicious advice for making everything from ‘crave-worthy, on-the-go’ snacks to heartier meals.”—Foreword
“A novel idea that just might transform noncooks into creative home chefs.”—Booklist
“This title can help cooks to feel more comfortable modifying and improvising variations from recipes. . . . A fun, customizable collection of contemporary vegan and gluten-free foods.”—Library Journal
Praise for Heather Crosby
“Heather’s always been the queen of the plant scene, but with Pantry to Plate, she’s taken it to the next level—it’s the most comprehensive guide to plant-based eating I’ve ever seen.”
—Jessica Murnane, author of One Part Plant, host of the One Part Podcast
“Whether you follow recipes to a T, or you prefer to wing it most of the time, this intuitive guide offers plenty of inspiration for cooking and living well.”
—Laura Wright, author of The First Mess Cookbook
“Pantry to Plate will make you fall in love with whole foods all over again. That's a fact.”
—Ashlae Warner, founder of Oh, Ladycakes
“Pantry to Plate’s amazing choose-your-own-adventure templates give you the flexibility to work with what you've got in your kitchen right now, rather than stressing about missing one random ingredient. All the combinations are already Heather-approved, which means you can improvise with confidence, knowing that you'll end up with a delicious, plant based, nutrition-packed dish no matter what!”
—Laura Miller, author and host of Raw. Vegan. Not Gross
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Top Customer Reviews
Don't wait as you'll be glad you bought this the moment you open this amazing and clever yet beautifully simple and easy to navigate guide for healthy and delicious plant-based cooking. Kudos to Ms. Crosby for upping her already high standard of quality product. Thanks, Heather!! <3KTE
And, because she was 'not good at following recipes,' she has invented her own, using trial and error and (what seems to me to be) good natural instincts about flavor and texture. She encourages cooks to trust their own instincts when encountering new recipes, and at the same time to be flexible. Do not rely solely on expensive ingredients, spend excessive time on preparation, or deprive yourself. Use clean, fresh, whole food. Think outside the box. These are all perspectives that I can agree with, and that make the recipes accessible and attractive to almost every home cook.
I love that the first food photograph in the book features a tray of muffins, with each one being different from the others! Cooking for one or for a family allows for (and often demands) individuality and variety; factory-like precision is not always best.
To widen the possibilities for expanding your home cooking, Crosby includes helpful tips on building flavor profiles for Chinese, French, Indian, Italian, Latin, Middle Eastern and Thai cuisines.
'Templates' throughout the book provide guidance for building dishes to different specifications, and help cooks learn to cook without restrictive recipes. They range from soups, veggie burgers, salads and cookies, to maki, veggie tots and hand pies.
Going past the inspiration behind her cooking philosophy, I was really impressed by the recipes! And the templates! To explain the templates more, I will use my favorite template (for pancakes and waffles) as an example.
First, she breaks down the staple ingredients which you:
*'Need No Matter What.' Think baking powder, salt, etc.
Then, you have a choice of:
*flours (brown rice flour, chickpea flour).
*binders (banana, psyllium husk)
Next, and optional, are:
*flavors (cinnamon, ginger, citrus juice)
*fold-ins (herbs, coconut, squash)
*oils (avocado, sunflower)
Quantities and cooking times are provided, as well as suggestions for marrying flavors successfully. The other templates in the book follow the same general composition. And, if you would like a more structured recipe, more defined recipes are provided (Beet Pancakes with Roasted Apples, Meyer Lemon Waffles with Maple-Blackberry Compote).
Other standout recipes include Cashew-Coconut Buttercream, Apricot & Salted Sunflower Seed Amazeballs, Probiotic Cream Cheese, and Neapolitan Nice Crispy Bars.
The recipes in the book are vegan, excepting the ones that call for honey (suggested substitutions are provided).
I loved this cookbook! It is full of excellent advice, and the recipes and templates look healthy, delicious and achievable. Five stars, because of the variety and quality of the templates.
**This book in eARC format, was received freely from Netgalley in exchange for an honest review.**
These recipes look fairly simple in terms of cooking skill required. However, the author didn't spend much time explaining how to cook or what the different ingredients can bring to the overall taste, so it may be hit or miss in terms of the resulting taste of the dish. Also, many of the recipes had a lot of added sweetening and/or oil, so they weren't necessarily healthy (though these were usually optional additions).
I've tried several of the recipes. They tasted good, and one was quite tasty. One turned out to be less work than the template format made it look like. Overall, I felt like these recipes would be more interesting to people already committed to a plant-based, gluten-free diet than for tempting people to eat more plant-based meals.
The templates: For breakfast, a veggie and grain stir-fry, granola, pancakes and waffles, muffins, warm cereals, or breakfast cookies. In addition to some recipes for sauces and creams, she provided templates for compotes and fruit butters, coconut yogurt, and dairy-free milk. For lunch and snacks, it's gluten-free crackers, amazeballs, dairy-free fermented cream cheese, dips and spreads, crunchies, fermented veggies, bites and tots, veggie fries, and soups. For main meals, it's cheesy comfort food, epic salads, veggie sushi makis, tacos and wraps, 'banza bakes, veggie burgers, and hand pies. For sweets, it's cookies, crispy bars, brownies, coconut-based ice cream, and crisps and crumbles.
I received an ebook review copy of this book from the publisher through NetGalley.