Kim Campbell

The PlantPure Kitchen (eBook, ePUB)

130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Simon + Schuster LLC
• Seitenzahl: 288
• Erscheinungstermin: 24. Januar 2017
• Englisch
• ISBN-13: 9781944648213
• Artikelnr.: 49440512

Autorenporträt

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.

Inhaltsangabe

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