Easy, Whole, Vegan

Easy, Whole, Vegan

100 Flavor-packed, No-stress Recipes for Busy Families

Paperback - 2016
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Wouldn't you do more healthy cooking at home-- if you only had the time?

It can be tough to put dinner on the table without falling back on packaged, processed foods. But for Melissa King, watching her two young daughters struggle with health issues was tougher. She switched her family to a whole foods, plant-based diet--and it made all the difference.

Today, Melissa is a master at crafting flavor-packed, no-stress recipes that are Easy. Whole. Vegan. (Plus, they're gluten-free!) Here are her top 100 meals, snacks, desserts, and more--ingeniously organized by need to help busy families find the right one:
QUICK: Make Sweet Potato Pancakes or Avocado & Chickpea Stuffed Cucumbers in 30 minutes or less EASY: Multitask effortlessly with slow-cooker dishes like Chili Mac & Cheese MAKE-AHEAD: Prep Lentil Shepherd's Pie when you do have time, and freeze it for later (Melissa explains exactly how!) Plus, ENTERTAIN with White Bean & Zucchini Burgers, MAKE IT YUMMY with wholesome condiments like Hidden Veggies Tomato Sauce, and hydrate for health with PICK-ME-UPS like Beet, Orange & Ginger Juice or a Tropical Green Smoothie.
You do have time to cook whole, vegan food at home--once a week, or all the time. It's easy!
Publisher: New York, NY : Experiment, LLC, [2016]
Copyright Date: ©2016
ISBN: 9781615193097
161519309X
Branch Call Number: TX837 .K4975 2016
Characteristics: 211 pages : illustrations (color) ; 24 cm

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CDScheno
Feb 08, 2017

Loved, and I am still loving, this book, and its--mostly--simple recipes. Sure, if you, like me, are somewhat new to vegan cooking there's going to be the "stocking up" phase that will accompany your initial forays into the various recipes. Chia seeds, raw nuts, almond butter, coconut oil, etc. And, into the garbage will go some unused oils, roasted nuts, cheeses, etc. But, once you've done the Whole Foods run and have gotten all the ingredients you need to delve into "Raspberry Vanilla Chia Jam," Black Bean & Sweet Potato Hash," "Chili Mac & Cheese," and my new breakfast favorite "Apple Cinnamon Quinoa," you'll be eating healthy, lowering bad cholesterol (without really trying), and wanting to return to WF to pick up other ingredients so that you can go for some of the more complex dishes. A useful companion to this book, and one that will--probably--steer you right back toward it, should you lapse in both diet and plant-based beliefs, is the video that steered me toward vegan cookbooks initially, and that is "Forks Not Knives." One time through that incredibly enlightening CD and I was instantly over eggs, cheese, and, much to my surprise (heck, I make my own--)...yogurt. Two months along, I am curious to find out, in another two months, where my cholesterol levels, which were unexpectedly high for a "semi-vegan," reside (I will provide an update). My goal, get them into double digits, and live to be 150. :)

Update: 5/5/17. First, "Sweet Potato Pancakes" are now my favorite breakfast. I cook them in a bit of coconut oil and top them with Blue Agave syrup. They've the consistency of the banana pancakes I used to make with standard flour, veggie oil and eggs, but--who knew?--they're a gazillion times tastier and much more healthy. To that end, the update.

Mid-December, 2016, I decided to go semi-vegan. What does that mean? Well, to get my B-12, I eat some fish or bacon or chicken every now and then. Just a bit. In July of 2016 my (good) HDL was 64 and my (bad) LDL was 155. Presently, as of May 4th's blood work, and after this alteration in diet (no eggs, no cheese, no yogurt, no olive oil-based salad dressings), my HDL is 65 and (drum roll please) my LDL is...109!!! Combined with good triglyceride numbers and and a mighty fine HDL: total cholesterol ratio, these numbers put me in the "excellent" category and greatly diminish heart attack risk (5% chance).

This cook book plays a MAJOR role in my daily health, allowing me to eat tasty meals and snacks and gulp delicious smoothies. Not every recipe will want you coming back for more, but the majority--at least for me--will do just that.

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