If you’ve been hanging around the internet for awhile, I’m sure you’ve heard of Melissa King, the blogger behind My Whole Food Life – a website based around healthy, delicious, plant-based food for the whole family – and author of DIY Nut Milks, Nut Butters & More. Well folks, I’ve got some good news for you today! Melissa has recently come out with a new cookbook, Easy. Whole. Vegan. This book is packed with 100 quick and easy recipes for busy families and is a cookbook that anyone who struggles to find the time to cook for themselves and their families should have. Believe me, I’m a busy families expert.
Easy. Whole. Vegan. begins with several chapters that set the busy plant-based eater up for success. You will find tips on how to use the book, a detailed section on the whole foods vegan pantry and necessary kitchen equipment (one of my favorite part in any cookbook!), and even time & money saving tricks (awesome!). But what I appreciated most about this section was the chapter, How to Handle Picky Eaters as this is very relevant to me and many parents that I know as we struggle daily to get our little ones eating healthy, well-balanced meals.
Melissa makes great suggestions in this chapter such as having kids help prepare the meals and letting kids have some choice in the meal planning. This is a topic I rarely see in cookbooks and I enjoyed the attention Easy. Whole. Vegan. gives to it.
Rather than being broken down by categories (breakfast, lunch, dinner), the recipes in Easy. Whole. Vegan. are divided by meal planning. For example, among the chapters are: Quick: 30 minutes or less, Easy: effortless slow cooker dishes, and Make Ahead: refrigerator-friendly meals. Within each chapter are a variety of recipes ranging from breakfast to dessert and everything in between. You will find recipes like Lentil Shepard’s Pie, White Bean & Zucchini Burgers (pictured below), Sweet Potato Pancakes (pictured above), Chili Mac & Cheese and Blueberries & Cream Chia Pudding (recipe to follow). Accompanied by each recipe are full-size, colorful, mouth-watering photos, as you can see throughout this post.
These recipes truly are simple, delicious, and healthy. As a single mom juggling kids, grad school, and food blogging this is just the book I need in my collection. As Melissa King says in her intro, “The recipes in this book are organized in such a way that takes all the guesswork out of cooking.” I haven’t seen many books like this and sometimes that’s exactly what I need.
The Experiment, the publishers of Easy.Whole.Vegan have given me permission to share one of these incredible recipes with you. But, that’s not all. They are also letting me give away a copy of this new book to one of you. Read on to get the recipe and enter in this awesome giveaway!
- 2 cups almond milk
- 1/4 cup chia seeds
- 3 tablespoons Basic Cashew Cream (see below)
- 1 teaspoon ground vanilla bean
- 1 Medjool date, pitted and chopped
- 1 cup fresh blueberries
- 1 1/2 cups raw cashews, soaked in water overnight
- 1/2 cup almond milk
- 1. In a large bowl, mix all the ingredients expect the blueberries together. Make sure you stir very well because the chia seeds tend to clump together at the bottom of the bowl. Add the blueberries and stir to incorporate.
- 2. Cover and place in the fridge for at least 30 minutes to set.
- 3. If you want to make travel-size portions, put each serving in an 8-ounce mason jar. Then you can just grab and go on those busy mornings.
- 1. Drain and rinse the cashews and add them to a high-power blender with the almond milk. Blend for 3 to 5 minutes. Make sure you stop several times to scrape down the sides. You may need to add a little more milk to reach your desired consistency.
- 2. Keep this cashew cream in the fridge. I like to store mine in a small mason jar. It should last at least two weeks.
Before you go….
Enter below for a chance to win your very own copy of Easy. Whole. Vegan.