#Review: Plant-Powered Families

47UMVxhzBsWjRTQQY-AnUxTdCVlZbv9D0JGyUwidTeIPlant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton

Published: May 12th 2015
Publisher
: BenBella Books, Inc.
Paperback: 320 pages
Genre: Vegan/Vegetarian
Author: — FacebookTwitterWebsite
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Source: Thanks to Netgalley and BenBella Books, Inc.
Buy: — PaperbackKindle Edition

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Summary:

Get your whole family excited about eating healthy!

Veteran cookbook author Dreena Burton shows a whole foods, plant-based diet can be easy, delicious, and healthy for your entire family. In Plant-Powered Families, Burton shares over 100 whole-food, vegan recipes—tested and approved by her own three children. Your family will love the variety of breakfasts, lunches, dinners, desserts, and snacks, including:

With tips for handling challenges that come with every age and stage—from toddler to teen years —Plant-Powered Families is a perfect reference for parents raising “weegans” or families looking to transition to a vegan diet.

Burton shares advice and solutions from her own experience for everything from pleasing picky eaters and stocking a vegan pantry to packing school lunches and dealing with challenging social situations. Plant-Powered Families also includes nutritionist-approved references for dietary concerns that will ensure a smooth and successful transition for your own plant-powered family! – Source

My Thoughts:

This is one of the best vegan/vegetarian books recipe books I have ever had the pleasure to review! Why? Because the recipes are easy, short and have easily found ingredients! Also, because it is kid tested it means it has recipes that I like, because I can be very picky!

I found that most of the ingredients could be found at my local supermarket (Woolworths) and most I already had in my cupboard! I also found myself buying a lot of Almonds and Cashews for the recipes in this book, and strangely I have been too scared to cook with nuts. I never thought it would really work… was I wrong!!! Cashews and Almonds will be a staple in my cupboard from now on!

 I am far from done trying all the recipes in this book. There are just so many that I want to try! The deserts are particularly speaking to my soul! I know this is a book I will keep close for a long time to come and pull out every week for some of my favorite recipes (see below)!

Here is a taste of the recipes in this book:

  • Cinnamon French Toast
  • Pumpkin Pie Smoothie
  • Sneaky Chickpea Burgers
  • Apple Pie Chia Pudding
  • Vanilla Bean Chocolate Chip Cookies
  • Creamy Fettucine
  • No-Bake Granola Bars

Favorite Recipes that I made:

Ultimate Cashew Cheese

 What a recipe! Since becoming vegan I have tried to perfect a ‘cheese’ type of sauce, and I have failed pretty miserably. I managed a decent one with tofu, but never thought of trying Cashews! Until I saw this recipe. It was so easy and only took 15 mins. I was licking my lips, my spoon, the bowl, the pot and gobbled it up with some airfryer fries!

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Cream of Cauliflower Soup

I love a good soup, seriously I will try almost any soup. But cauliflower is a particular favorite. I found the idea of a creamy cauliflower soup intriguing, and I was not disappointed! This one called for soaked almonds, which I didn’t think would actually work, but wow was I wrong! And it is perfect timing as winter just started! So excited to make this again.

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Creamy Fettuccine

Makes 2½–3 cups of sauce, serves 3–4

 The sauce in this recipe takes just minutes to make, and yet is so creamy and rich! Serve with traditional fettuccine noodles, or any other noodles you prefer!

 3/4–1 lb whole-grain fettuccine
1/2 cup soaked and drained raw cashews
1/2 cup soaked and drained raw almonds
3–4 tablespoons toasted pine nuts, divided
1/2 tablespoon mild miso
2–3 cloves garlic (see note)
1 teaspoon sea salt
1/2 teaspoon Dijon mustard
1/2 teaspoon onion powder
1 cup water
1/2 cup plus 1–2 tablespoons nondairy milk (see note)
11/2 tablespoons lemon juice
1 teaspoon lemon zest
Few pinches freshly grated nutmeg and/or black pepper

 Prepare the pasta according to package directions. Meanwhile, prepare the pasta sauce.

 In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, milk, and lemon juice until very smooth.

 Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2–3 minutes. Stir in the lemon zest, nutmeg, and pepper. Serve, sprinkling with the remaining 2–3 tablespoons toasted pine nuts.

 Garlic and Spice Note: This sauce is meant to be very family-friendly. Adults may want to boost the punch with a little more garlic, Dijon, and/or black pepper. As with my other recipes, if your kiddos are sensitive to garlic “sting,” use just one clove.

 Milk Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1–2 tablespoons of milk or more if needed to thin, and stir through over low heat.

 Idea: Greens are delicious wilted into this pasta! Try adding a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.

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This got a 10/10 from me.

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