I received this cookbook in exchange for my review. All thoughts and opinions are 100% all mine. Affiliate links are also included in this post.
“So basically all you eat is lettuce and carrots right?” “I just don’t know if I could eat salads every day.. I’d starve!”
These are just a few of the many questions or comments I have actually heard when I tell people I eat a mostly plant-based diet. Not only do a lot of people not know what I mean when I say plant-based, but they automatically have a great concern of how I get protein or wonder if I live on green smoothies my whole life.
I’m really not exaggerating when I say these things. It’s not anyone’s fault though. The plant-based diet is somewhat new. It’s quickly gaining ground in the diet world, but there is still a lot of room to educate others on all the amazing foods and recipes that are available out there.
PlantPure Kitchen Cookbook Review & Giveaway
When Did PlantPure Come About?
In April of 2015, the documentary PlantPure Nation was released. The story tells of three people on a quest to spread the message of one of the most important health breakthroughs of all time. Based on the renowned studies by T. Colin Campbell in The China Study, PlantPure Nation follows along as these men try to change things within the Kentucky government concerning what our government labels healthy. The viewer also sees the amazing health results of pilot ‘plantpure’ programs and the people who are part of them.
As director of Culinary Education in the PlantPure orginization, Kim Cambell wanted to create cookbooks that help those who want to change the way they eat and the way they view the food they are putting into their bodies. The first cookbook, The PlantPure Nation Cookbook was released in 2015 soon after the documentary. Her latest, The PlantPure Kitchen just recently hit bookshelves and online stores.
Help To Get You Started
If you are new to plant-based cooking, Kim has included tons of tips and tricks to get you started. With topics like, Plant-Based Pantry Items for Beginners and Meal Planning and Origination, you’ll be cooking like a plant-based pro in now time.
Recipes, Recipes, and More Recipes!
Packed, and I mean PACKED, with over 130 mouthwatering recipes, The PlantPure Kitchen is a plethora of plant-based recipes that will satisfy just about any taste bud.
Kim covers all the basis when it comes to plant-based recipes. There are recipes for Breakfast, Breads, Burgers, Dressings, Salads, and Entrees.. and everything in between. Each one with easy to follow instructions and ingredients you can find at any of your local stores. No strange spices or condiments you may have never heard of. Just regular items that you probably already have in your kitchen.
For my review, I made the Shepherd’s Pie found on page 194. It took just a little over an hour to make and came together perfectly. It was so good that there were no leftovers!
Shepherd’s Pie by Kim Campbell
(via the PlantPure Kitchen cookbook)
- 3 pounds russet potatoes, peeled and chopped
- 3/4 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast flakes
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup low-sodium vegetable broth or water
- 1 tablespoon tomato paste
- 2 teaspoons vegan Wocestershire sauce
- 2 tablespoons whole wheat flour (I used a gluten free flour blend)
- 2 teaspoons Italian herb blend
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 medium onions, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 medium portobello mushroom caps, sliced
- 1/2 dry red wine
- 1 cup corn, fresh or frozen
- 1 cup peas, fresh or frozen
1. Preheat the oven to 375′ F.
2. Put the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil over medium high heat and cook until tender, about 15 minutes. Drain the potatoes and transfer them to a large bowl. Add the milk, nutritional yeast, chives, salt, and pepper. Using a hand-held mixer, puree the potatoes until smooth and creamy.
3. In a small bowl, whisk together the vegetable broth, tomato paste, Worcestershire sauce, flour, Italian herb blend, salt, and pepper. Set aside.
4. In a nonstick skillet over medium heat, saute the onions, carrots, celery, and garlic in a small amount of water until tender, about 8 minutes. Add the mushrooms and wine and saute until the mushrooms are tender, about 5 minutes, add the corn, peas, and broth mixture. Cook over medium heat until thickened, about 5 minutes.
5. Transfer the vegetable mixture to a 9-by 13-inch baking dish lined with parchment paper. Spoon the mashed potatoes evenly over the vegetables. Sprinkle the paprika over the top. Bake for 15 minutes, or until the potatoes are evenly browned. Serve warm.
Win a Copy of The PlantPure Kitchen For Yourself
BenBella Books would like to send one luck winner a copy of The PlantPure Kitchen!
Enter below. Winner will be chosen on Friday, February 2, 2017.
Open to US residents only.