THE EASY-GOING PLANT-BASED COOKBOOK

Buschman, a self-proclaimed “working stiff” from the Midwest, made the switch to a vegan diet several years ago. He soon saw the health benefits of eschewing animal products (as well as added sugars, fats, and salt) but to stick to his whole foods, plant-based diet, he discovered that he needed to “develop recipes that are simple enough to fit into real-life.” That meant they didn’t involve miles-long lists of exotic ingredients or require dirtying every pan in the kitchen to prepare. More than four dozen of those recipes he came up with are collected here, for everything from veggie-based pulled pork to fudge made with a mix of black beans, dates, and cacao powder. As the author makes clear, these dishes aren’t necessarily going to wow foodies, but they’re made with healthy, easy-to-find ingredients and will fill readers up. Convenience is king in this cookbook, and most of the recipes are easy to prepare, even for novice cooks. Many can also be made in advance and frozen to eat later. But more ambitious or creative home chefs may find some recipes too basic or lacking in flavor. The only seasoning for Buschman’s five-ingredient black beans and rice is optional hot sauce; his veggie hot dog consists of a boiled carrot and condiments on a bun. But that’s by design in this volume that takes a food-as-fuel approach. “The average cookbook has recipes based entirely on how to get the best taste,” which requires adding plenty of salt and fat, he writes, but “the recipes in this book are designed primarily to be healthful.” Although the bulk of the work is focused on recipes, the author also shares a list of books for those who want to learn more about the health benefits of a plant-based diet as well as advice for those trying to go vegan in meat-and-potatoes country; dining out; and sticking to Buschman’s regimen during trips.

Thanks for reading.
Please Share, Comment, Like the post And Follow, Subscribe CTS Store.

fromSource