As 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.
HOMEMADE CHOCOLATE ENERGY BARS
- 8 to 10 ounces fresh slender green beans, trimmed (see Note)
- 1 large head Boston or Bibb lettuce, torn, or mixed baby greens
- Sliced fresh basil leaves or chopped fresh parsley as desired
- 8-ounce package baked tofu, diced, or 8 ounces combined baked tofu and dense herbed tofu
- 1 heaping cup grape or cherry tomatoes, or diced ripe fresh tomatoes
- 15- to 16-ounce can cannellini beans or chickpeas, drained and rinsed
- Pitted green or black olives, or a combination
- Sliced red onion to taste, optional
- Vinaigrette, homemade or storebought, to taste
- 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.
- 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.
- 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.
- Note: If fresh slender green beans are unavailable, use organic whole green beans, thawed and steamed just until tender-crisp.
SPANISH-STYLE RICE WITH RED BEANS AND OLIVES
CREAM OF BROCCOLI SOUP
MARINATED BEAN SALAD