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