Is Your Kitchen a PlantPure Kitchen? The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen. Campbell builds on favorites from her last cookbook, turning…mehr
Is Your Kitchen a PlantPure Kitchen? The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen. Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more. Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy! From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life. Recipes include: Strawberry Rhubarb Streusel Muffins Asian Noodle Salad Southwestern Chili Mac Potato-Crusted Mushroom Quiche Welsh Rarebit Slow Cooker Jackfruit Tacos Hot Fudge Sundae Cake Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils. Kim is also the Director of Culinary Education and Development at PlantPure, where she helps to develop new food products and deliver educational programming. Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people. For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
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Foreword Introduction Getting Started Plant-Based Pantry Items for the Beginner Your Guide to Unfamiliar Plant-Based Ingredients Kitchen Tools and Gadgets Everyday Plant-Based Substitutions Gluten-Free Alternatives Meal Planning and Organization Storing Fruits and Vegetables Money-Saving Shopping Tips Decoding Food Labels Oh, Nuts! by T. Colin Campbell Breakfast Don't Confine Yourself to "Breakfast Foods” Should We Avoid or Limit Soy Products? Almond or Cashew Milk Chia Seed Pudding Mason Jar Oatmeal Breakfast Chai Quinoa Porridge Overnight Steel-Cut Oatmeal Pumpkin Porridge Lemon Poppy Seed Pancakes Blueberry Corncakes Little Chickpea Omelets Morning Breakfast Potatoes Breads Ancient Grains Blending and Baking: Some Thoughts on Breads and Smoothies Beer Bread Nutty No-Knead Spelt Bread Rosemary Garlic Bread Cranberry-Orange Nut Bread Pumpkin Raisin Bread Ginger Yeast Bread Oatmeal Raisin Muffins Strawberry Rhubarb Streusel Muffins Sandwiches, Wraps, and Burgers Plant-Based Lunch Boxes Teriyaki Tempeh Sandwiches Toasted Cheez Sandwiches Portobello Mushroom Sandwiches African Wraps Raw Collard Wraps Carrot Dogs Beet Burgers Green Garden Burgers Sweet Peanut Burgers Veggie Burger Formula Dressings and Sauces Swapping the Salt How to Store Your Dressings and Sauces Blue Cheez Dressing Caesar Dressing Carrot Ginger Dressing Cilantro-Lime Dressing Creamy Mustard Dressing Creamy Ranch Dressing Orange Tahini Dressing Thai Dressing Tofu Cashew Mayonnaise Nut-Free Mayonnaise Creamy Horseradish Sauce Enchilada Sauce Hoisin Sauce Hollandaise Sauce Sweet BBQ Sauce Salads Local, Organic, or Both? Weekend Veggie Prep Artichoke and White Bean Salad Asian Coleslaw Asian Noodle Salad Avocado-Mango Salad Black Rice Salad with Garden Vegetables Curly Raw Salad Kale Power Salad Mayan Salad Roasted Sweet Potato and Kale Salad Spicy Buffalo Pasta Salad Sweet Chili Broccoli Salad Vibrant Greens and Beet Salad Warm German Potato Salad Appetizers, Dips, and Spreads Think Outside the Snack Box Asparagus Roll-Ups Deviled Mushrooms Whole-Grain Crackers Buffalo-Style Hummus Carrot Hummus Layered Taco Salad Dip Mango Salsa Homemade Vegan Cheese Spicy Nacho Sauce Walnut Pesto Slow Cooker Apple Butter Soups and Stews Instant Pot Cream of Broccoli Soup Creamy White Bean Soup Easy Black Bean Soup Green Curry Coconut Soup Pumpkin Soup Mushroom Corn Chowder Classic Red Chili Lentil Stew Moroccan Stew Vegetable Chickpea Stew Entrées Mindful Eating and Cooking Asian Stewed Tofu Aztec Quinoa Bourbon Mushrooms Carrot Loaf Creole Red Beans and Rice Fishless Fillets Indian Red Lentil Dahl Japanese Curried Vegetables Malai Kofta (Veggie Balls and Curry Sauce) Pad Thai Pasta with White Bean Basil Sauce Peanutty Greens and Tofu Potato-Crusted Mushroom Quiche Potato Veggie Enchiladas Scalloped Potatoes Shepherd's Pie Slow Cooker Jackfruit Tacos Smoky Beans Southwestern Chili Mac Spicy Tahini Stir-Fry Stuffed Acorn Squash Stuffed Bell Peppers Stuffed Cabbage Sweet Mayan Lasagna Sweet Potato Moussaka Vegetable Stew with Dumplings Welsh Rarebit Sides Plant-Based Holidays Chopped Sweet and Sour Brussels Sprouts Mustard-Glazed Potatoes and Kale Collard Ribbons Smashed Cauliflower Cranberry-Date Relish Polenta Fries Baked Salt and Vinegar Fries Breaded Onion Rings Holiday Stuffing Baked Holiday Sweet Potato Casserole Scalloped Corn Desserts Is One Sugar Best? Baked Bananas Blueberry Cobbler Grandma's Rhubarb Sauce Hot Fudge Sundae Cake Raspberry Jam Bars Chickpea Chocolate Chip Cookies Oatmeal Raisin Mookies Mom's Refrigerated Chocolate Pie No-Bake Pie Crust Mango-Coconut Pudding Frozen Grapes Berry-Banana Ice Cream Pudding Pops Strawberry-Banana Smoothie Pops Recipe Index Acknowledgements About the Authors
