I hope everyone is having a great summer! Mine has obviously been busy because you haven’t heard from me in a few weeks!
One thing I’ve been doing is cooking from this great new cookbook sent to me for review.
“Simple Healthy Delights: Quick and Tasty Plant Based Recipes for Everyone” by Angie Hofmann
(Gluten-Free, Vegan, Low Sugar)
This cookbook is ideal if you are looking to build your skills making plant-based meals. Many of the recipes are raw and will help focus you on vegetables and other whole food ingredients.
Simple Healthy Delights
(If you are reading this blog post in your email, you’ll have to “click to view in your browser” to see the links below.)
Some of the recipes I’ve made include the following (see my notes below):
l. Lemon Herb Dressing
This dressing was delicious. I just wanted to find more things to pour it on. The recipe makes a lot, fyi.
2. Greek Salad
It’s a Greek Salad that is sans-feta, but still delicious. There are many Tofu Feta recipes online, including this one from The Washington Post that I made recently. Although delicious, I didn’t want to take the effort to make it again, so I added thin slices of one of the few of the new sophisticated nut cheeses that is Kosher certified, Treeline Cheese. It’s not the same flavor, but definitely delicious.
3. Hearts of Palm and Cucumber Salad
This recipe calls for a light dressing of olive oil, lemon juice and salt. With all that lemon herb dressing around, I couldn’t help but just pour that on! There are a series of cucumber salads that can help you focus on the pleasure of fresh, raw vegetables.
4. Almond Lemon Spread
This is basically a nut pate. I used it in many ways, including in a nori wrap with red pepper and spinach; on Plentils Garlic Parmesan crackers; and on top of baby kale.
5. Cold Cucumber Mint Soup
I was able to make this using mint from my backyard. I liked it. However, I recommend it as a refreshing appetizer in shot glasses, rather than a soup you would sit and eat from a big bowl with a spoon.
6. (Raw) Amazing Chocolate “Cream” Pie
For the uninitiated, in the world of plant-based cooking, “cream” is achieved using cashews and the pie is solidified in the freezer, not the oven. In the directions for this pie, Angie Hofmann suggests pulling it out of the freezer and waiting 10 minutes before eating for just the right texture. She is right! I tried it a couple minutes after pulling it out and then 10 minutes later. Amazing. It did require pulling out the food processor, but it was worth it to me.
For 99 cents, you certainly can’t go wrong with the e-book!