Review, Recipe, & Giveaway: Plant Power by Nava Atlas

Plant Power CoverAs you can tell, I’ve been catching up on a backlog of cookbook reviews and giveaways. I hope you haven’t tired of them yet, because I have several more scheduled over the next few months (The Lusty Vegan, a 3-day Kiss Me Organics matcha giveaway, YumUniverse, Eat Clean, Live Well)! Today I have an especially beautiful book to share with you. Feast your eyes on Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas of Veg Kitchen. This hardcover cookbook clocks in at over 350 pages and is divided into two parts. Part one tackles the How-To with a chapter on the benefits of eating plant-based, tips on how to set up a pantry, suggestions on how to incorporate more greens into one’s diet, etc. – making it an ideal cookbook for those embarking on a plant-based diet, or for the vegan-curious. Part two gets busy with rock solid recipes that cover every course, with special attention to quick Asian dishes and the many incarnations of tortillas. Whether you are looking for some guidance or just want to add to your plant-based recipe repertoire, Nava’s book is a great addition to anyone’s cookbook library.  Thanks to Nava, Dianne, and HarperOne for the opportunity to review Plant Power and to share a copy with one of my U.S. readers.

If you are ineligible to enter the giveaway, but would like to purchase a copy of Plant Power, go here. I shared Nava’s salad recipe at the Virtual Vegan Linky Potluck #20.

HOMEMADE CHOCOLATE ENERGY BARS

Chocolate Energy Bars An Unrefined Vegan

Chocolate Energy Bars An Unrefined Vegan

Chocolate Energy Bars An Unrefined Vegan

Nicoise-Style Salad An Unrefined Vegan

Nicoise-Style Salad
Serves 4
Salade niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission.
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Print
189 calories
24 g
0 g
6 g
14 g
1 g
287 g
21 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
287g
Servings
4
Amount Per Serving
Calories 189
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
22%
Sugars 6g
Protein 14g
Vitamin A
15%
Vitamin C
18%
Calcium
46%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 to 10 ounces fresh slender green beans, trimmed (see Note)
  2. 1 large head Boston or Bibb lettuce, torn, or mixed baby greens
  3. Sliced fresh basil leaves or chopped fresh parsley as desired
  4. 8-ounce package baked tofu, diced, or 8 ounces combined baked tofu and dense herbed tofu
  5. 1 heaping cup grape or cherry tomatoes, or diced ripe fresh tomatoes
  6. 15- to 16-ounce can cannellini beans or chickpeas, drained and rinsed
  7. Pitted green or black olives, or a combination
  8. Sliced red onion to taste, optional
  9. Vinaigrette, homemade or storebought, to taste
Instructions
  1. Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.
  2. On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, and olives in separate mounds over the lettuce or greens.
  3. Top everything with a few thinly sliced rings of red onion if you like. Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.
Notes
  1. Note: If fresh slender green beans are unavailable, use organic whole green beans, thawed and steamed just until tender-crisp.
beta
calories
189
fat
6g
protein
14g
carbs
24g
more
an unrefined vegan http://anunrefinedvegan.com/

Nicoise-Style Salad An Unrefined Vegan

Nicoise-Style Salad An Unrefined Vegan

SPANISH-STYLE RICE WITH RED BEANS AND OLIVES

Spanish Style Rice & Beans An Unrefined Vegan

Spanish Style Rice & Beans3 LR

Spanish Style Rice & Beans An Unrefined Vegan

Spanish Style Rice & Beans An Unrefined Vegan

CREAM OF BROCCOLI SOUP

Broccoli Cream Soup An Unrefined Vegan

Broccoli Cream Soup An Unrefined Vegan

Broccoli Cream Soup An Unrefined Vegan

MARINATED BEAN SALAD

Marinated Bean Salad An Unrefined Vegan

Marinated Bean Salad An Unrefined Vegan

Marinated Bean Salad An Unrefined Vegan

ENTER THE PLANT POWER GIVEAWAY!

9 thoughts on “Review, Recipe, & Giveaway: Plant Power by Nava Atlas

  1. The Vegan 8

    Oh my gosh, those chocolate energy bars are calling my name. They look so moist and chewy, but that salad looks amazing! I love how so many of those recipes have olives, it is literally one of my alltime favorite foods! Great review! You are the cookbook review master 🙂

    Reply
    1. An Unrefined Vegan Post author

      You and me both – I LOVE olives.

      Between you and me, Brandi, I think I’ve overdone it on the reviews :-)! Looking forward to taking a break from it soon…

      Reply
  2. Pingback: Virtual Vegan LINKY Potluck 20 « anunrefinedvegan

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