It can be tough to put dinner on the table without falling back on packaged, processed foods. But for Melissa King, watching her two young daughters struggle with health issues was tougher. Read more...
It can be tough to put dinner on the table without falling back on packaged, processed foods. But for Melissa King, watching her two young daughters struggle with health issues was tougher. She switched her family to a whole foods, plant-based diet--and it made all the difference.
Today, Melissa is a master at crafting flavor-packed, no-stress recipes that are Easy. Whole. Vegan. (Plus, they're gluten-free ) Here are her top 100 meals, snacks, desserts, and more--ingeniously organized by need to help busy families find the right one:
- QUICK: Make Sweet Potato Pancakes or Avocado & Chickpea Stuffed Cucumbers in 30 minutes or less
- EASY: Multitask effortlessly with slow-cooker dishes like Chili Mac & Cheese
- MAKE-AHEAD: Prep Lentil Shepherd's Pie when you do have time, and freeze it for later (Melissa explains exactly how )
- Plus, ENTERTAIN with White Bean & Zucchini Burgers, MAKE IT YUMMY with wholesome condiments like Hidden Veggies Tomato Sauce, and hydrate for health with PICK-ME-UPS like Beet, Orange & Ginger Juice or a Tropical Green Smoothie.
You do have time to cook whole, vegan food at home--once a week, or all the time. It's easy
- ISBN-13: 9781615193097
- ISBN-10: 161519309X
- Publisher: Experiment
- Publish Date: September 2016
- Page Count: 224
- Dimensions: 9.2 x 7.5 x 0.7 inches
- Shipping Weight: 1.75 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-09-19
- Reviewer: Staff
After both daughters endured harrowing digestive-related illnesses as infants and toddlers, King (DIY Nut Milks, Nut Butters & More), vegetarian for years, in 2012 switched to vegan, clean eatinga plant-based diet eschewing processed foods. King claims improved health for all four family members, notably younger daughter Olive, who had the most serious issues. The insistence on whole foods distinguishes the book, a nice change from the reliance on packaged and processed found in others mining a similar vein. Recipes are sensibly classified as Easy (slow-cooker), Make Ahead, or Entertain. The Make It Yummy chapter covers some of the most vital vegan preparations, such as macadamia nut cheese sauce, cashew cream, and coconut whipped cream. A few problems persist, most concerning cooking nuts and boltse.g., a vegetable stock recipe calling for six hours cooking over high heat, specifying medium saucepan rather than griddle or similar for pancakes, or suggesting Hatch chiles, which can be very hot indeed, as a no-heat substitute. These missteps will be discouraging for beginning cooks, likely the books target audience. (Sept.)