Discover healthy and delicious recipes in “Vegan, Oil-Free, Gluten-Free Cooking Over 50.” A must-read cookbook for mindful eating!
Delicious and Healthy Recipes for Every Occasion
The “Plant-Based Delicious” cookbook offers a variety of vegan, oil-free, and gluten-free recipes aimed at promoting healthy eating, particularly for individuals navigating midlife and menopause. It serves as a valuable resource for those exploring plant-based diets or seeking nourishing meal options during this transformative phase of life. The cookbook is designed to inspire readers on their wellness journey, providing delicious and wholesome recipes that cater to a variety of dietary preferences.
This cookbook not only emphasizes the importance of nutritious ingredients but also encourages readers to embrace a lifestyle that supports healthy aging. By focusing on plant-based eating, it aims to help individuals maintain their health and vitality as they age, making it an essential addition to the kitchens of those committed to a wellness-focused lifestyle. The recipes included are crafted to be accessible and enjoyable, ensuring that healthy eating does not have to be a compromise on flavor.
Deliciously Nourishing: A Journey to Wholesome Plant-Based Meals Without Compromise!
Today I’m reviewing a plant-based cookbook that’s oilfree and glutenfree to see if it’s worth adding to your kitchen hi I’m unell so even though I’m not entirely oilfree and I’m not gluten-free I wanted to get this book and um just have a look through it because I was inspired by the Nordic aesthetic of it can you believe it I was.
Looking up what new cookbooks had come out in the last year because I just wanted some inspiration I know how easy it is to go online to look for recipes which is what I do most of the time I still enjoy a good cookbook to flip through and I also want to support people that um write these cookbooks and put all the effort into the photography.
And coming up with these beautiful recipes so I do want to once in a while buy a nice cookbook this particular book plant-based delicious I was looking at and the aesthetic of it inspired me it’s got this Nordic vibe to it that Drew me in so I looked a little bit further into it and that was why I decided to buy this book and I really.
Didn’t notice at first that this book right in the front says healthy Feelgood vegan recipes you’ll make again again all recipes are gluten and oilfree I actually didn’t see that part of it so when I received it I still hadn’t and I was looking through the recipes and I still loved all the recipes so don’t let that put you um off the oil free and.
Gluten uh free because you can definitely add oil instead of sautéing with water and I’ll just talk through some of that when I show you some of the pictures in this book Gone are the days of learning to cook either with your well I learned to cook from my grandmother and my my mother but when I moved out on my own my inspiration was.
Watching TV and watching was it the Galloping Gourmet shows like that because we didn’t have in uh internet and computers back then because it’s so many decades ago so I would watch TV shows on cooking and that was my inspiration or I’d buy magazines when I could afford it and flip through those for recipes and I had I still have them.
I have those recipes that I’ve torn out and kept from all kinds of magazines and that that’s what I used for my cooking this book is really well laid out um besides the nice pictures this book is divided up into um breakfast or brunch she the author’s name is Ashley Madden and she’s got her favorite section in here she’s got pasta section pasta.
Please Perfect pots of pasta and noodles and then she’s got a SE section for forget the fork so these are handheld Maines she’s got a casserole and skillet section she’s got soup and stew section she’s got a section for impressive Entre that are easy and she’s got desserts at the end so it covers.
Basically everything and when I was flipping through this like I said I didn’t notice that it was oil free free and gluten-free at first but I was drawn to the fact in the first section that she has a birer recipe which I have made so I wanted to do her take on ber and she actually has a little explanation on here.
Also about where Birch Nordic bercher came from which is nice and she always has these little notes on the pages of the book um about maybe substitutions or additions that you can do which is really good the Nordic Bircher bowls look beautiful and so even though I follow recipes and try to as much as I can I.
Still will adapt to the recipes to what I have at home I can’t always go out and run out and buy every ingredient if I don’t have it so I try to make do with what I have she also has in the breakfast one I will want to try it I haven’t tried it yet is a porridge and this one is called slow slow cooker porridge now I don’t a three grain slow.
Cooker porridge I don’t have a slow cooker anymore it’s just the two of us but um I still will try it the other one that I really want to try is this vegetable kiche with bu wheat crust so the reason she’s doing the buckwhat crust and things like that is because the gluten-free so you’ll find that so when she’s making a gravy for instance.
She’s not using um flour to make the Rue to thicken it she’s using other things so when you’re looking at the ingredients for instance um I didn’t use the air root powder even though I have some but it I just used corn starch and um different things like that you can use what you have and she’s just giving you the option for the glutenfree versus.
Um the wheat so isn’t that a nice recipe that is one I definitely want to make very soon the the recipe that I’ve also made from this book is her version and I don’t I don’t actually think it’s anything close to um poutine which is the french fries with all the gravy and things like that but I guess the gravy.
Does count so I made this recipe it’s called brown rice poutin with miso gravy so I instead of the brown rice this bowl I made with quinoa because that’s what I had and the rest of it I pretty well followed you make this delicious gravy from this recipe that also I didn’t have shitake mushrooms I couldn’t find them in the.
Store I just used brown mushrooms that I had uh uses miso but the ingredient there that is surprising that I haven’t used in gravy is almond butter and You’ think that you could would be able to taste it and you might have a little bit of a hint of it but it really made the gravy really rich and delicious so mushrooms and a thick Gra.
Gravy it was really good over the veggies and the tofu and the in our case the quinoa I’m really excited to try a lot of these recipes her version of the mac and coli cream cuz I make a kind of a cauliflower macaroni or pasta dish and she’s got a putanesca uh she’s got um delicious uh thin Crest pizza with roasted butternut squash and arugula.
Which is looks really really good she’s got some pad tie and Tempe I I just love these pictures and the other one I really wanted to make but I haven’t had a chance to is the cabbage rolls I love cabbage rolls and I never make them and I love my grandmother’s especially but this is a version it has tomato sauce in the.
Traditional finish way we made it wasn’t with a tomato sauce but I could live with that if the cabbage rolls are really tasty so I’m really looking forward to making this dish but the other thing that I’ve noticed that she does because a lot of uh vegan dishes use cashews for making sauces and making things creamier but cashews are.
Really expensive and they are higher in fat so she substitutes uh sunflower seeds so instead of sunflower seeds which are a lot more economical they’re not as high fat content and they contain a lot of nutrients she she has substitutions for sunflower seeds I’ve done that for years to make it a creamy sauce let’s say I’m making a dressing.
Instead of the cashews I’ll use sunflower seeds and it’s way cheaper and um Less on the fat and it’s still just as creamy so I like that she does that she’s got these beautiful stews and soups that I really want to try because I love soup soup season and stew season she’s got Moroccan pot pies with almond.
Pastry so again she’s using um almond flour instead of whole whole wheat flour wheat flour for the pastry and you could probably make the if you weren’t gluten-free you could make the inside of the um pot pie and then just use regular pastry this book is really easy to use the pictures are beautiful like I mentioned there’s so.
Many delicious well-known dishes like the one that’s called the mo modern lentil musaka I love musaka I like Greek food so that’s another one with eggplants that I’m dying to make and super easy to follow recipes and the list ingredients are all listed nicely which is good easy to follow it’s just the fact that the pictures really.
Inspire you to try to make it and that’s what’s really important so if anything this book really really does inspire me to cook more because sometimes when I get in a cooking rout and I just kind of start cooking the same things over and over again or I’ve just forgotten some old favorites take taking a look at a good cookbook can really inspire you and.
At least it motivates me to cook some healthy food a lot of times when I come home from work I’ll just steam veggies and do the same old thing and roast veggies and you get really tired of it and you almost start forgetting that plant-based foods can be good and really good and can be these delicious hearty uh Comfort foods that you’ve always.
Eaten that’s what I like about this cuz there’s a lot of comt food in this book for inspiration I really think this is a nice book um these beet balls too that are on the cover look really delicious and I’m a huge fan of uh um meat balls and mashed potatoes and gravy so I I love using beets because I’ve had beet burgers that are delicious so this is a.
Really um good one that I also haven’t made but I want to make because beets beets and kind of making it into a meatball or a burger patty they really taste good like that so this is an exciting one for me to look forward to the fact that this book is oilfree is excellent because it really shows how you don’t have to use a lot of oil oil.
Is very high in calories so if you are trying to cut down on oil like calories if you’re trying to cut down your intake on fats then this book will really help with that because it really emphasizes the fact that you don’t need any oil to make delicious meals and desserts how you can sauté without using any oil and it works just fine in fact when I make.
Soups I hardly ever use oil because you can sauté the vegetables in a little bit of vegetable vegetable broth or even water and then you add the you know the liquid in you don’t even notice it if you’re gluten-free well then this is perfect for you and the few things that are most L like the um replacements for wheat if you don’t have those available.
To you you can always just use U flour like you would normally and just substitute those because a lot of times if you’re not gluten-free you’re not really um aware of those other ingredients or you don’t have them in your home so you can just substitute I’m sure um flour for a lot of those products versus the gluten-free Pro.
Ingredients I’ve really enjoyed this book and I can’t help it that part of it is because of the Nordic look to it and I’ve got this other book that I’ve ordered and just started looking through that I can’t wait to share with you guys I think if you are interested in anything Nordic or Scandinavian um of influence you will.
Love it and I’ll I’ll do a review on that book very soon if you have any cookbooks that you really love uh that are plant-based leave them in the comment comments cuz I really would like to know about anything that I’ve missed that maybe I should get and also if there’s any recipes that are really your favorites and you think are something.
That anybody that’s either trying to be vegan or just um tired of the same oldold should try leave a comment also because that’d be fun to share some of these really good recipes and cookbooks I got a playlist that I’m going to put here at the end and I want you to if you’re interested in any kind of plant-based cooking or some inspiration.
Or just see if it’s hard to do or if you’re just trying to figure out how to be vegan or plant-based check out some of the videos that I’ve made where I just cook and just for the fun of it and they’re all listed in this playlist that I’ve got here on the screen for you so I hope you enjoyed this and I’ll see you in the next one bye.
