Über den Autor
Kim Campbell is the daughter-in-law of Dr. T. Colin Campbell, considered by many as the "science father" of the rapidly growing plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Kim holds a bachelor's degree from Cornell University in Human Service Studies, with a minor in Nutrition and Child Development.
Inhaltsverzeichnis
ForewordrnrnIntroductionrnrnGetting StartedrnPlant-Based Pantry Items for the BeginnerrnYour Guide to Unfamiliar Plant-Based IngredientsrnKitchen Tools and GadgetsrnEveryday Plant-Based SubstitutionsrnGluten-Free AlternativesrnMeal Planning and OrganizationrnStoring Fruits and VegetablesrnMoney-Saving Shopping TipsrnDecoding Food LabelsrnrnOh, Nuts! by T. Colin CampbellrnrnBreakfastrnDon't Confine Yourself to "Breakfast Foods”rnShould We Avoid or Limit Soy Products?rnAlmond or Cashew MilkrnChia Seed PuddingrnMason Jar Oatmeal BreakfastrnChai Quinoa PorridgernOvernight Steel-Cut OatmealrnPumpkin PorridgernLemon Poppy Seed PancakesrnBlueberry CorncakesrnLittle Chickpea OmeletsrnMorning Breakfast PotatoesrnrnBreadsrnAncient GrainsrnBlending and Baking: Some Thoughts on Breads and SmoothiesrnBeer BreadrnNutty No-Knead Spelt BreadrnRosemary Garlic BreadrnCranberry-Orange Nut BreadrnPumpkin Raisin BreadrnGinger Yeast BreadrnOatmeal Raisin MuffinsrnStrawberry Rhubarb Streusel MuffinsrnrnSandwiches, Wraps, and BurgersrnPlant-Based Lunch BoxesrnTeriyaki Tempeh SandwichesrnToasted Cheez SandwichesrnPortobello Mushroom SandwichesrnAfrican WrapsrnRaw Collard WrapsrnCarrot DogsrnBeet BurgersrnGreen Garden BurgersrnSweet Peanut BurgersrnVeggie Burger FormularnrnDressings and SaucesrnSwapping the SaltrnHow to Store Your Dressings and SaucesrnBlue Cheez DressingrnCaesar DressingrnCarrot Ginger DressingrnCilantro-Lime DressingrnCreamy Mustard DressingrnCreamy Ranch DressingrnOrange Tahini DressingrnThai DressingrnTofu Cashew MayonnaisernNut-Free MayonnaisernCreamy Horseradish SaucernEnchilada SaucernHoisin SaucernHollandaise SaucernSweet BBQ SaucernrnSaladsrnLocal, Organic, or Both?rnWeekend Veggie PreprnArtichoke and White Bean SaladrnAsian ColeslawrnAsian Noodle SaladrnAvocado-Mango SaladrnBlack Rice Salad with Garden VegetablesrnCurly Raw SaladrnKale Power SaladrnMayan SaladrnRoasted Sweet Potato and Kale SaladrnSpicy Buffalo Pasta SaladrnSweet Chili Broccoli SaladrnVibrant Greens and Beet SaladrnWarm German Potato SaladrnrnAppetizers, Dips, and SpreadsrnThink Outside the Snack BoxrnAsparagus Roll-UpsrnDeviled MushroomsrnWhole-Grain CrackersrnBuffalo-Style HummusrnCarrot HummusrnLayered Taco Salad DiprnMango SalsarnHomemade Vegan CheesernSpicy Nacho SaucernWalnut PestornSlow Cooker Apple ButterrnrnSoups and StewsrnInstant PotrnCream of Broccoli SouprnCreamy White Bean SouprnEasy Black Bean SouprnGreen Curry Coconut SouprnPumpkin SouprnMushroom Corn ChowderrnClassic Red ChilirnLentil StewrnMoroccan StewrnVegetable Chickpea StewrnrnEntréesrnMindful Eating and CookingrnAsian Stewed TofurnAztec QuinoarnBourbon MushroomsrnCarrot LoafrnCreole Red Beans and RicernFishless FilletsrnIndian Red Lentil DahlrnJapanese Curried VegetablesrnMalai Kofta (Veggie Balls and Curry Sauce)rnPad ThairnPasta with White Bean Basil SaucernPeanutty Greens and TofurnPotato-Crusted Mushroom QuichernPotato Veggie EnchiladasrnScalloped PotatoesrnShepherd's PiernSlow Cooker Jackfruit TacosrnSmoky BeansrnSouthwestern Chili MacrnSpicy Tahini Stir-FryrnStuffed Acorn SquashrnStuffed Bell PeppersrnStuffed CabbagernSweet Mayan LasagnarnSweet Potato MoussakarnVegetable Stew with DumplingsrnWelsh RarebitrnrnSidesrnPlant-Based HolidaysrnChopped Sweet and Sour Brussels SproutsrnMustard-Glazed Potatoes and KalernCollard RibbonsrnSmashed CauliflowerrnCranberry-Date RelishrnPolenta FriesrnBaked Salt and Vinegar FriesrnBreaded Onion RingsrnHoliday StuffingrnBaked Holiday Sweet Potato CasserolernScalloped CornrnrnDessertsrnIs One Sugar Best?rnBaked BananasrnBlueberry CobblerrnGrandma's Rhubarb SaucernHot Fudge Sundae CakernRaspberry Jam BarsrnChickpea Chocolate Chip CookiesrnOatmeal Raisin MookiesrnMom's Refrigerated Chocolate PiernNo-Bake Pie CrustrnMango-Coconut PuddingrnFrozen GrapesrnBerry-Banana Ice CreamrnPudding PopsrnStrawberry-Banana Smoothie PopsrnrnRecipe IndexrnAcknowledgementsrnAbout the Authors
Klappentext
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.
