Plant- based cookbooks we can't cook without
Something amazing is happening in the food world right now - veganism is growing rapidly around the world as well as the key trend, ethical eating. As veganism goes mainstream so do vegan restaurants, products and cookbooks!
There are so many new plant-based cookbooks that reflect the healing power of real food, it was hard to pick our top three that we cannot cook without.
Whether you are just starting to integrate plant-based meals into your diet or looking to expand your repertoire, these books are a great addition to your collection….
Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton
The photos in this book are so beautifully shot; we would display them around the office if we could. The aesthetics of the photos parallel the flavors of the recipes. Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients was written by Sarah Britton, whose blog “My New Roots” is one of our favorites at Odacite. Her book is categorized by seasons; to help you eat seasonally. Within those chapters, she has sub categories such as: soups, salads, mains, sides, and sweet and savory snacks. Sarah features ingredients that are at their peak within that particular season, so you know you are getting ingredients that are not only at there best, but are also the best nutritionally, too. If you want to impress your dinner guests, we would suggest the Vibrant Pink Pesto Pasta. Be prepared to hear the “Oohs” and “Aahs” followed by “Mmms” as your dinner guests taste this vibrant dish. One of our favorite features of this book is the Rollover Ideas, which Sarah suggests how to use the ingredients in other recipes within the book. A brilliant idea if you end up making too much, or if you’re cooking for one or two.
Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond
Another book that was born from a blog following the same name, Kale & Caramel: Recipes for Body, Heart, and Table. This book is unique in which it is divided into two categories: Herbs and Flowers. Lily Diamond was able to give us the experience of a hummingbird sipping from a Jasmine flower through her recipe of Jasmine Cucumber Water. The chapter is divided by ingredients like Cilantro, Mint, and Jasmine. She also includes a Flavor Profile, Herbal/Floral Qualities, Savory Flavor Pairings, and Sweet Flavor Pairings. This distinct and helpful feature is a useful guide to creating recipes on your own.
One Part Plant: A Simple Guide to Eating Real, One Meal at a Time by Jessica Murnane
Its unfortunate that we gain satisfaction while eating fatty, buttery, tasty mashed potatoes. However, such guilty satisfaction changed when Jessica Murnane was able to create a plant based version of mashed potatoes, and (here’s the kicker) it tastes even better. Written by Certified Plant-Based Nutritionist and creator of the One Part Plant movement, Jessica Murnane has created a recipe book that can satisfy everyone at the table. She offered food ideas that most would not think could be plant-based and managed to alternate them, while still giving you that same savory taste. She was also able to create a Baklava-ish toast that ditched the buttery dough and sugar, but instead focused on the nutty cinnamon center. With Jessica battling with endometriosis leading her up to this plant-based lifestyle, it's still full of humor and genuine spirit. This is the perfect starter plant-based cookbook