Superfood Soups - Cookbook Review

Superfood Soups by Julie Morris should be considered the bible to healthy soup making. It isn't often that I actually read over 50 pages of written text in a cookbook (before the recipes begin), but I took the time to do so after the first recipe turned out to be amazing. She really breaks down the ingredients, the process, and superfoods in an easy to understand way. From medicinal mushrooms to sea vegetables, you are bound to learn something in this book.

And then, there are the recipes. These are not quick cooking recipes, but rather, hearty, healthy, superfood-filled soups that will make you and your family smile.

The first one I tried was Kitchari--a famous mixture used in Ayurvedic medicine, which usually includes a starch, in the form of grains, and a protein, in the form of legumes. The recipe is used to balance the body in myriad ways--to detoxify, ease digestion, balance weight, and support recovery from illness or physical hardship. Split peas and brown rice make up the base as the carrots, cauliflower, and Swiss chard give it its heartiness and the super healthy aromatic spices give it its flavor. This soup should be made to be shared!

The second one I tried was the Minestrone with Farro and Chia Pesto, which is a delicious and hearty soup that is loaded with protein-rich farro, chickpeas, carrots, celery, and kale. So much good stuff in one bowl! Superfoods used include miso, kelp, goji berries, and a pesto made with chia seeds. As funky as that all sounds, it ultimately results in a fantastic soup and the chia pesto is worth the time to make--trust me.

The photography is absolutely stunning and serves to complement the great recipes. I also love that there are cheat sheets and substitutions listed to aid with understanding the ingredients, their cooking time, and any substitutions that may work instead. She even codes each recipe with icons indicating which ones are good for beauty, bone strength, cleansing, heart health, or immunity and which ones are good for protein or are low calorie. If you want a new cookbook filled with healthy soups and tips, you will find it on Amazon here. Highly recommended. Enjoy!

Full Disclosure: Although the cookbook was provided to me at no cost to review, that in no way influenced my veracious opinion.

Real Food, Really Fast - Cookbook Review

The busier we get, the less time we want to spend on cooking. I'm with you on that. I was excited to hear that one of my favorite authors, Hannah Kaminsky, wrote a new cookbook with recipes filled with real food that can be cooked really fast. Hence the name, "Real Food, Really Fast!"

The book opens with sections on cooking fundamentals, essential equipment, and an introduction to specialty ingredients. The pictures will have you hooked in no time. From appetizing recipes for tempeh fries, falafel fattoush, French onion soup, and walnut bolognese, you'll wonder how in the world she created so many meals that can be made in 10 minutes. But, amazingly enough she did.

The first recipe I tried was fantastic and amazingly simple. The Jamaican Jerk Chili has browned tempeh to give it a meaty texture, black-eyed peas filled with protein, and fire-roasted tomatoes and cooks in just 10-15 minutes. Amazing! She basically just throws all the ingredients in a pot and cooks it for 6 minutes and it turns out great.

I also tried the Instant Kimchi Noodle Soup, which If found pretty unique. It's fairly easy to make, but has so much flavor, it'll taste like something you'd get in a fancy restaurant. Layers of kimchi, soba noodles, cremini mushrooms, zucchini, scallions, and wakame all hit your mouth at the same time and the result is happiness. And all of this happiness in just a few minutes...give me more, please!

Lastly, I also tried the Hasselback Zucchini. Although this recipe took considerably longer than indicated in the recipe, the prep was quite simple and the end product quite good. I sliced zucchini, layered them with a spice mix and baked them for several minutes. Voila! Tasty zucchini!

I'm pretty hooked on this book because it is real food, really fast! Next, I'm trying the Spinach and Artichoke Bisque, Seitan Bulgogi, and Mofongo Bowl! If you are interested, you can order this book on Amazon here. 

Full Disclosure: Although the cookbook was provided to me at no cost to review, that in no way influenced my veracious opinion.

Pure & Beautiful Vegan Cooking - Cookbook Review

Pure & Beautiful Vegan Cooking by Kathleen Henry was inspired by both the challenges and benefits of eating vegan in rural Alaska.  She says, "If I can make my way being vegan with seemingly limited ingredients way up here in the Last Frontier, then I know you can too. One doesn't have to be next door to a specialty health food store or have a pantry full of odd ingredients." I agree!

She begins with quick tips on ingredients and equipment that help to demystify ingredients that may be unfamiliar to you like agar agar, miso paste, and kala namak.

In her mornings section, the Caramel Banana Oat Pancakes look delectable. Other recipes that inspire me are Savory Steel Cut Oats with Fava Beans, Sweet Potatoes, and Baby Kale; Pea and Sausage Pesto Crepes with Creamy Cheese Sauce; and Garden Lasagna.

In the desserts section, the Mocha Smore Pie looks so amazing. There's also Banana Cream Pie, Blueberry Thyme Lemon Bars, and German Chocolate Cups.

I made two recipes from this book. The Creamy Rosemary Chickpea Pasta is a hearty and tasty pasta dish made with chickpeas, vegan sausage, and fresh rosemary. By using the chickpea liquid, which some now call aquafaba, it helped thicken the sauce and bring heartiness to this pasta dish. Also, the addition of vegan sausages gave it some extra flavor that complemented the nutritional yeast cheesiness and fresh rosemary. Delicious!

I also made the Soba and Veggie Miso Bowl, which warmed my heart on a cold, winter afternoon. Warm broth envelopes soba noodles, broccolini, carrots, peas, and shiitake mushrooms while the red miso adds the flavor to this dish. It is a meal unto itself.

I don't think you can go wrong with the recipes in this book. You can find Pure & Beautiful Vegan Cooking on Amazon here.

Full Disclosure: Although the cookbook was provided to me at no cost to review, that in no way influenced my veracious opinion.

Homestyle Vegan Cookbook - Cookbook Review

Homestyle Vegan by Amber St. Peter is filled with recipes that will remind you of the home cooked meals of your childhood. She kept the ingredients in the book simple so that the recipes would be able to be made by anyone. From Apple Cider Donuts and Cinnamon Rolls in the breakfast section to Buffalo Cauliflower Bites and Lobster Mushroom Bisque in the Feed Your Friends section, she does a great job of making everything sound so delectable.

I made two of the recipes in this book. The first one, Creamy Wild Mushroom Soup, is pretty amazing. With just some cashew cream, mushrooms, onions, thyme, and a few other ingredients, you can whip up this creamy soup in no time. This is a fantastic soup to serve friends and family--loaded with umami and love.

The second recipe I made was the Corned Bean Hash, a play on Corned Beef Hash, listed in the breakfast section, but I made it as dinner. After mixing simple ingredients together like red potatoes, kidney beans, tahini, and onion, I had a great tasting dish. The fantastic flavor could be attributed to the mix of tahini and cayenne pepper. It is a very filling and satisfying dish. Double the recipe to get even more!

Other recipes that caught my eye were Carrot Cupcakes with Orange Vanilla Cream Frosting, French Onion Soup, Smoky Potato Salad, and Cauliflower Rice Risotto with Homemade Parmesan.

After testing the recipes, I did feel like there were some things missing so you'll see I fixed my version of these recipes to account for that. All in all though, I think it's a solid cookbook. You can order Homestyle Vegan on Amazon.com.

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.

Easy Vegan Breakfasts and Lunches by Maya Sozer

Easy Vegan Breakfasts & Lunches by Maya Sozer is a great book that seeks to provide the reader with easy-to-make vegan breakfast and lunch items. The photography is great and the recipes really are easy!

I tried two recipes.  The Cast-Iron Black Bean Loaf is a ridiculously filling dish. Loaded with quinoa, black beans, veggies, and topped with a ketchup sauce, it's like the meatloaf your mother didn't know how to make. Makes a great main dish with a side of roasted broccoli rabe.

The second dish I made is the classic Indian dish, Chana Masala. It is packed with spice! Be sure that whomever you are serving this to is a lover of Indian spice and, if so, they'll love this. And you'll love it too because the rice takes longer to make than the dish itself. In just a few minutes, you'll have a dish fit for a dinner party.

Other delectable recipes include Day Dream French Toast, Peanut Butter Banana Pancakes, Eggplant Quinoa Black Bean Burger, Curried Veggies, Better Not Squash Mac and Cheese, and Cozy Quinoa Lentil Minestrone.

I, honestly, can't wait to try more recipes. You can order Easy Vegan Breakfasts & Lunches on Amazon for just under $13. Well worth it.

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.

The Six Weeks to Sexy Abs Meal Plan

The Six Weeks to Sexy Abs Meal Plan: The Secret to Losing Those Last Six Pounds: A Plant-Based Nutrition Program and Recipes by Ella Magers is a comprehensive workout and diet regimen to sexy abs. I have to admit that I didn't have the motivation to complete the program, but I'll review the book based on what I read and the dishes I created.

Ella Magers creates a simple, practical, easy-to-follow formula to get to sexy abs by outlining breakfast, lunch, dinner, snacks, and a workout regimen for six weeks. She emphasizes nutrient-dense, calorie-light, whole plant foods while eliminating refined sugars and decreasing processed foods.  No counting calories!  She also emphasizes the importance of buying organic.

I tried two of the recipes. The Epic Eggplant Mushroom Casserole with White Bean Sauce was right up my alley. Ella combines roasted eggplant with mushrooms, spinach and bean sauce, and tomato sauce to make a satisfying meal. It was easy, delicious, and packed with protein!

Next, I tried the Southwest Tofu Scramble.  Crumbled tofu sauteed with spinach, black beans, cremini mushrooms, onions, and peppers -- yes, please!  I just went ahead and ate this for dinner because I could.

Both meals were great, the pictures are really nice and Ella's abs are spectacular. This book sells for $16 on Amazon here. It'd make a great holiday or birthday gift for sure.

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.

Rawsome Vegan Cookbook by Emily von Euw

As many of you know, I love raw and cooked food. I like a balance of both in my life and now there's a cookbook that supports that. Emily von Euw's The Rawsome Vegan Cookbook does exactly that -- provides you with a balance of raw and cooked meals with an emphasis on healthy. Just my cup of tea! It is truly a cookbook without a lot of fluff and the pictures are amazing. It's a glossy cookbook with pictures for almost EVERY recipe.

The first recipe I tried was the Garden Burritos. Picture collard green leaves filled with spicy mushroom nut meat, guacamole, and broccolini drizzled with tahini. It was surprisingly filling and tasty. The marinated broccolini in tamari was the best part -- very flavorful.

Another recipe I tried was the Chana Masala. Now this was not your typical chana masala -- instead, it is a quick and easy version that you could make on a school night. I'm talking chickpeas in a tomato sauce with ginger and garlic that can be prepared in no time! It won't knock your socks off, but you'll be amazed at how much flavor a little ginger and garlic can add to a very simple recipe.

Last, but not least, was my favorite recipe -- Fully Loaded Yams. Oh. My. Gosh. All you do is cook yams for an hour, then top them with black beans, green onions, and purple cabbage and drizzle on tahini miso gravy. They are loaded with delicious flavor and very filling. This has become one of my go-to meals.

Some other raw recipes that look incredible are the Epic Portabello Yam Burgers, King Oyster Mushrooms, Green Coconut Curry, Lasagna, and Spicy Noodle Bowl. Of the cooked recipes, there is the I Love Yu Choy, Tricolor Quinoa, One Pot Veggie Noodle Soup, and Penne Pesto.

The best thing about this book is that most of the dishes are simple and tasty. Some of them are just a few ingredients as well. You can find this book on Amazon here for approximately $12. Well worth it in my opinion!

The Sustainability Secret by Kip Andersen and Keegan Kuhn

I would never call myself an environmentalist. I self-identify as an animal rights advocate. So when the publisher of The Sustainability Secret wrote to me and asked if I'd review it, I reluctantly agreed. What I discovered was that it was probably the best book I've read in the last year. It was inspired by Cowspiracy, a movie I have not yet seen, and although it certainly hits on the environmental impact of eating meat, it also touches on the health and ethical concerns as well. It is an easy-to-read to-the-point book that is informative and enlightening.

In just 165 pages, the authors, Kip Andersen and Keegan Kuhn, discuss everything from water as a finite resource and the realities of factory farming to the effect the industry has had on oceans and the advantages of veganic agriculture. There are some great graphics as well that show the effects visually for those who are visual learners.

Interestingly enough, I found the statistics on water consumption fascinating! "According to the EPA, the average household of three in our country consumes 50,000 gallons of water in one year for indoor use..." But, average meat consumption contributes to 405,000 gallons of water in one year per person! So, while California likes to blame their drought on human water usage, I think they need to address the usage of water used to support animal consumption as a food product instead.

As the authors address factory farming, they mention the trend of buying fresh and local. They quote Frank Reese, a poultry farmer, who says, "It's all a sham. It's the same kind of bird, and the suffering is in their genes. When the mass-produced turkey of today was designed, they killed thousands of turkeys in their experiments. Should it be shorter legs or shorter keel bone?" Whether the turkey is local or not, they all endured suffering.

Rain forests are an area I never really researched. This book has a whole chapter on them. Come to find out that animal agriculture is the number one source of the destruction of rain forests. "Cutting down the rain forests to provide ranch land and crop land for the meat industry means that we are cutting away both the earth's oxygen-producing capacity and its ability to absorb tons of global-warming carbon dioxide." And when rain forests are destroyed, they release carbon dioxide into the atmosphere contributing to global warming.

One of the best chapters addresses Activists, Governments, and Corporations and their ability to silence others and put forth laws protecting those who are harming animals and the environment. They discuss ag-gag bills and their effect on society as a whole.

Howard Lyman, a fourth generation rancher turned animal rights advocate states, "I totally believe, with every fiber of my being, that you cannot be an environmentalist and consume animal products. It's totally opposed. Kid yourself if you want. If you want to feed your addiction, so be it, but don't call yourself an environmentalist."

Of course, one of my favorite chapters was the one on Ethics, Dairy, and Eggs: Choosing Life Over Death. "We grow up assuming that having udders full of milk is the result of being a cow, not the result of being a pregnant female mammal. It seems remarkable to me that anyone can be a feminist, fighting for the rights of women, and also drink milk and eat eggs. The dairy and egg industries are massive global businesses built on the reproductive systems of enslaved female animals."  I couldn't have said it better myself.

I'll stop there because I could go on and on about what a great book this is, but now you'll have to just read it for yourself. You can find it on Amazon for under $20 here. Highly recommended!

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.

Cash Cow by Elise Desaulniers

Elise Desaulniers' book,  Cash Cow, is a good introduction to the dairy industry as it addresses ten of the most common myths around cow's milk. Elise is a food ethics and animal rights blogger who is also interested in public policy, philosophy, and feminism and she weaves her perspectives throughout her explanations of the myths.

One of the things I liked about this book was its brevity. A small book of only 139 pages, it hits on common misperceptions concisely, keeping the reader engaged throughout. I also like that it addresses the types of things a vegan hears on a regular basis such as the calcium myth. Many people think that the best source of calcium is cow's milk. It really isn't. She even addresses bioavailability, which is how much of the nutrients a food contains that the body can actually utilize. "The calcium found in plants has greater bioavailability than the calcium in cow's milk. On average, we absorb 30 percent of the calcium found in dairy products and fortified foods and twice that amount when it comes to the calcium found in some green vegetables like bok choy, broccoli, and kale." It's true!

Another myth: "If cows were unhappy, they wouldn't produce milk." Actually, "cows produce milk because they are forced to--we artificially inseminate them, and then take their calves away from them at birth. They spend their lives tied up in stalls, without access to the outdoors, and are later sold to become ground beef."  Many people who consume milk aptly think that cows just produce milk all the time. But, they are mammals just like us. They have to be raped and impregnated to produce milk as they only produce milk for their babies just like we do; and then we steal that milk from them. After that, we steal their baby from them. It's really one of the most horrific industries when you sit down and think about it. And even if you don't eat meat, but consume milk, you contribute to the meat industry because the male calves are immediately sold to the meat industry and all cows eventually end up there. Crazy.

Something else you hear often is, "I could never give up cheese." Elise addresses this as well as "just like with caffeine, nicotine, and alcohol, it's possible to become addicted to some common foods like cheese..." "...it is also said to contain various compounds from the morphine family."  That's why it is so addictive. The chemical reaction in your brain from eating cheese is similar to many addictive drugs.

It's all quite fascinating. If you still wish to eat dairy by the time you finish the book, I'd be amazed. For those who aren't familiar with the atrocities in dairy production, it'll be an eye-opener. And Elise presents it well.  I will say that many of her examples relate to Canada (not the U.S.) as that is where she is based, but overall the information is thorough and presented well. It's a good read. To order, visit Amazon here. Currently, the book sells for just $16.

The Easy Vegan Cookbook

Kathy Hester's The Easy Vegan Cookbook is a great cookbook for the new vegan,  experimenting omnivore, or carefree flexitarian. With beautiful pictures of most dishes, it'll be easy for you to eyeball what might be palate-pleasing.

The Make-Ahead Staples section includes recipes for homemade bouillon, gravy, cashew cheese, and enchilada sauce.

In the Soups Save the Day section, there are recipes for Indian-Spiced Red Lentil and Veggie Soup, Creole Okra Corn Soup, Ramen, and Super Quick Creamy Broccoli Soup. I tried the warming Autumn Harvest Noodle Soup filled with root vegetables, mushrooms, and pasta. Flavored with fresh dill and caraway seeds, you will find this to be a very satisfying main course or a complement to a bigger meal.

In the Stews section, you will find recipes like the Inside-Out Stuffed Pepper Stew, Mapo Tofu, White Bean Kale Stew, and Chili. In Pushover Pastas, you'll see Creamy Cauliflower Pesto Pasta, Vodka Sauce, and Almost Effortless Lasagna. Other sections include Manageable Mains, Speedy Stir-Frys, and Desserts.

In the Easy Sandwich Fillings and Spreads section, I tried the Sloppy Shrooms with Zucchini Fries.
This is a recipe for Sloppy Joe's made with quinoa and mushrooms. It was difficult to keep this mixture from falling off the bun, but it was so easy to make that I would make it again. I added a little seasoned salt to give it some oomph and put spinach on the bottom and topped it with avocado to make these simple sandwiches even better!

 

This cookbook would make a great holiday gift for anyone looking to incorporate easy vegan meals into their diet. It is currently being sold for $15 on Amazon and you can buy it here.

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.

Vegan With a Vengeance: 10th Anniversary Edition

It was only a month ago or so when I was thinking that my favorite cookbook ever is Vegan with a Vengeance by Isa Chandra Moskowitz. I had the pleasure of meeting her at the vegan blogger conference a few years ago. And just recently, her publisher informed me that the book is now 10 years old and they republished a 10th anniversary edition with new recipes and pictures. So, I just had to get my hands on it!

This book is beautiful as compared to the one 10 years ago. She updated it with glossy colorful pages and beautiful pictures of most recipes.  She also updated the instructions to simplify them and streamlined the ingredient lists for all recipes. She even added a few new recipes. I gave a few of them a try.

To start, I made the rich and creamy Seitan-Portobello Stroganoff, which knocked my socks off!
Thick meaty portobello and cremini mushrooms along with hearty seitan in a savory sauce over fettucini, topped with fresh parsley is mmm mmm good.

Next up, the Tofu-Dill Salad Sammiches. In just a few minutes, you are whipping up a tofu-based egg-salad-like salad filling that is satisfying and tasty. I will say that with such a light taste, I felt it needed a little more oomph so I put Dijon mustard on both sides of my bread before topping with the tofu-dill mixture and that made all the difference. Serve these for lunch with chips and/or a pickle.

Lastly, I tried a simple, yet satisfying recipe -- Black Bean and Quinoa Soup. This hearty soup filled with onions, carrots, black beans, and quinoa is a meal unto itself and once topped with avocado and cilantro, it'll be sure to please.

Other fantastic recipes include my classic favorites of Scrambled Tofu and Fronch Toast as well as Potato Samosas with Coconut-Mint Chutney, Garlicky Kale with Tahini Dressing, and Peanut Butter Oatmeal Cookies.

As a classic, this book really is a must-have. I can asssure you that you will not be disappointed with the quality of these recipes. She is one of the innovators of vegan recipes and I promise you'll find something you didn't know buried in this book. For just $15, you can get your own copy on Amazon here. Bon appetit!

Full Disclosure: Although the book was provided to me for free to review, that in no way influenced my veracious opinion.