Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar Kindle Edition

I can't wait to try

In the week since getting this book, I’ve made 1 milk recipe, 1 Bircher bowl recipe, 1 porridge recipe, 1 cake recipe, 1 cracker recipe, 1 bread recipe, 2 dressings and followed ideas for steaming veggies and topping with dressings. They were all delicious. The only issue I have is that she talks about soaking seeds, but then has some recipes that don’t have soaked seeds (grains, nuts, seeds). To get around this, I am soaking and dehydrating seeds before using those recipes. I love the recipes in her book where you soak everything and blend it up the next day (ex. milk, bread, porridge, Bircher). But I wasn’t sure if recipes (like the seeded crackers or cakes) which call for dried nuts, seeds or grains, would work well if I improvised and soaked everything the night before, which is why I am doing the xtra step of soaking and dehydrating/drying. I wish the book was more consistent with this idea of soaking and had recipes where you just soak everything overnight and process it the next day in recipes. Those recipes are simple and tasty. I also really love her dressings because they are vegetable based and don’t use a lot of garlic and onion (or I can omit them easily for digest ease). The dressings can be used on simply prepared, steamed or roasted veggies. I think that is what is brilliant about this book, that the ideas are simple and can be expounded upon, but I wouldn’t have necessarily come up with the ideas myself. There are recipes that I’m excited to make, like the the magic mineral dust made of black sesame seeds and seaweed, ground up. I looked up black sesame seeds and they are high in iron, so I am excited to be introduced to using those. I will make the magic mineral dust, for sure, but will soak and dehydrate the black sesame seeds beforehand (which she doesn’t mention needing to do). Even though I can work around this, it still bothers me a little that the soaking idea is inconsistent. Very much worth the $25, though, even if I only end up using half the recipes because of time constraints.

We are not vegetarians. Our diet, however, consists of loads of vegetables and no dairy/gluten based on my Special Needs Son’s diet (REID diet). Autism is a beast, in that way. It’s very difficult to find books that don’t lean on soy or refined sugars, or processed ingredients when omitting gluten or dairy to make things tasty. I have no made any recipes from the book yet, but 4 years of cooking with restrictions, I can tell that this book will be a winner. He can eat the baked goods, he can eat the sauces, I can add proteins to the salads, soups and roasted dishes. The layout of “base” recipe, followed by “variations” takes so much thinking out of my week. My kids can now get variations without me making multiple meals throughout the week. I truly hope this cookbook holds up to my hopes and dreams.

I have tons of of cookbooks, and many of them are for plant based eating. They all have different approaches, but my top three are this one, The First Mess, and How Not To Die Cookbook. Honorable mentions, the two Joshua McFadden books, Six Seasons and Grains for Every Season.Why is this the top book of the ones listed above? It teaches you the basics. The other books can get a little more complicated or are organized in a way to develop ideas based on what meal (breakfast, lunch, dinner, snacks, desserts) or what season you are cooking for. This book is organized in food-component focused chapters. This helps you develop a sense of what should be prioritized for health as well as cooking methods that are optimal for different ingredients.Why a whole food, plant based diet? It’s the only eating modality that has been proven time and time again to extend lifespan. Long term keto SHORTENS lifespan. We overeat meat products, oils, and processed food. I am not a vegan, but I treat animal products as condiments— not the protagonist to every meal.

Ordered about 10 new cookbooks as I needed some new inspiration in the kitchen! I got in a rut always cooking the same thing with me and my boyfriend! This was by far one of the better books! Already earmarked about 7 recipes and made a deal with my boyfriend that every week we have to try at least one. Can recommend this strategy! Just write down all the ingredients and assign a day and who should cook it! Great way to try new things, and the things you love you will continue to do!

Amy Chaplin is a genius! We own both of her cookbooks and they are incredible (and don't overlap content). This book is genius because the recipes are built off of base recipes that then include several variations for each which allows for a variety of tastes using simple, familiar recipes. This makes cooking much easier, especially once your pantry is stocked with Amy's standard ingredients (she includes a pantry stocking list in both of her books), cooking becomes simple and easy. Both of Amy's cookbooks are both full of great nutritional education, kitchen and pantry organization hints, cooking tips, and we love how the recipes are simple but taste phenomenal. We recently returned to a vegan, GF, whole food diet. We are self-proclaimed foodies who love to cook and eat, and seeing that Amy has received a James Beard for her cookbooks definitely influenced our decision to buy. We were excited and hopeful, but Amy's books exceeded our expectations. Her recipes are simple - focusing on quality ingredients blended creatively to create nutritious, tasty meals that sustain health without giving up an entire day to cooking. We have many traditional, vegetarian and vegan cookbooks, but Amy's cookbooks are hands-down our new go-to favorites. They don't live on a bookshelf, but rather sit open and well-loved on the kitchen counter. If you're looking for a way to incorporate healthy, plant-based whole food cooking into your life, buy Amy Chaplin's cookbooks (BUY BOTH!!) You won't regret your decision!

Her first cookbook is my favourite wholefoods cookbook out of the ones I have.It's was not just not a compilation of recipe, but more like a teaching book on how to approach the ingredients and food groups.It got me to stop buying canned beans and start cooking them from scratch, so I knew I had to get her 2nd cookbook.She did not disappoint! I think I might actually even prefer this book to the 1st.I LOVE her thoughtful approach to cookbook writing. It's practical and with substance, rather than just pretty colourful pictures.The day to day approach of the ingredients, tips of how to personalise recipes and change during the seasons, make it a very practicable book to use on a regular basis.The batch cooking guide and tips are very helpful, and something that's quite difficult to find in most cookbook.Have already made the marinated beans for my weekly salad meal prep, and have plans to make the match granola soon :-)

Delicious recipes. The measurements are sometimes in American measures, which I found to be a slight pain.Easy to read with extra info from the author Amy Chaplin about ways of extending the recipe or when to replace ingredients for other food items. Definitely one for the cookery collection.

I love this book ❤️ It’s beautiful, healthy and has options for gluten/dairy free with base recipes and variations. Some of the recipes are quite “extra” so if you want a simple/minimalistic/5 ingredients or less cooking book, I would look elsewhere. If you want healthy, tasty and varied recipes, you’ve got the book.I never thought spices (eg cumin) in a cereal bar would actually taste nice! The strong flavours mean you don’t eat too many and they’re very filling.

Amy has written another wonderful book. Of all the cookery book I own hers are by far the most beautifully presented and bursting with foodie info and fabulous pics.

Nicely presented with the core meals of each section providing a base for which to develop meals dependent on your available ingredients.