It’s pretty common for anyone considering going plant based to worry about their diet becoming too restrictive, boring and/or nutritionally imbalanced. As someone who is wholly obsessed with food and cooking, I can assure you that I would never voluntarily choose to eat this way long-term unless the possibilities for satisfying and balanced plant-based meals were abundant. I find that there is never a lack of fresh inspiration for new meals to cook, or innovative ways to prepare common ingredients. That is why I adore cookbooks so much - I can’t wait to see what other people are doing with vegetables, beans, grains and the like. I find so much inspiration from flipping through my cookbook collection (it’s where I come up with a lot of my own recipe ideas), and it feels like Christmas morning whenever I purchase a new one. Sometimes I prepare the recipes exactly as written, but more often than not, I use them as jumping-off points, tweaking and experimenting as I see fit.
Now that spring is upon us, we will all hopefully be able to enjoy a greater variety of fresh, seasonal produce. Some of my personal favorite spring veggies include asparagus, peas, ramps, fiddleheads, arugula, radishes, fava beans and artichokes. I have been combing through my favorite cookbooks to start getting ideas for new ways to prepare these ingredients, and want to highlight a few books from my collection that I’m drawing extra inspiration from lately. None of these books are “brand new”, per se, but they’re well-loved in my house and I think you’ll enjoy cooking from them, too!
Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan or Perfect for Company by Mark Bittman I mentioned this book on Instagram recently, as I recently borrowed it from my local public library and found myself bookmarking close to a dozen recipes right away. If you’re not familiar with Mark Bittman, he’s a prolific cookbook writer and recipe developer. This particular cookbook is perfect for mixed-diet households, or for someone who likes to eat plant-based only some of the time. If you’re already fully vegan, you’ll still love it, as there’s tons of 100% plant-based and easily vegan adaptable recipes in here. I can’t wait to try the Mixed Mushroom Pho, and the Creamy Bucatini with Chickpea Crumble.
I Dream of Dinner (so you don’t have to) by Ali Slagle If you subscribe to the New York Times Cooking site (and if you don’t, you should, it’s amazing), you’re likely familiar with contributor Ali Slagle or her many delicious recipes. Her first cookbook is full of “low effort, high reward recipes” - you had me at low effort, Ali. Most of the recipes contain between just 5-10 ingredients, most of which are already in your pantry or can be easily found at nearly all supermarkets. She even has an index of recipes based on cravings, mood and realities (like: fully plant based, dinner when there’s nothing fresh in the house, or max two dirty dishes). I’ll be making the Asparagus, Scallion and Tofu tangle next, but the Charred Vegetables with Turmeric Peanuts has my attention, too.
Eat Clean Live Well by Terry Walters Long a favorite of mine, this cookbook-cum-natural lifestyle guide is divided by season, where you’ll find holistic health inspiration and cooking tips appropriate for each time of year. I especially love the sections on naturally bolstering immunity and spring detox practices, but the recipes are, of course, the real star of the show. On the must make list: Great Northern Beans with Broccoli, Peas and Pistachio Pesto, and Artichoke Tapenade.
Provecho by Edgar Castrejon Provecho is one of the more exciting additions to my cookbook collection in the last few years; it’s beautiful to look at, and has 100 totally plant-based Mexican recipes that really honor the culture and food traditions of Mexico. For some reason, I associate eating Mexican food with warmer weather months, so spring is the perfect time to bring out this cookbook and try a few new recipes. I can’t wait for the first warm, sunny Saturday of the season, when I plan on making the Pozole Rojo, and the Lentil Cauliflower Empanadas.
Healthy Made Simple by Ella Mills The latest cookbook from “Deliciously Ella” founder Ella Mills is the type of cookbook I wish existed when I was first going plant-based. It contains 100 recipes that are ready in 30 minutes or less, but not short on flavor or nutrition. As the owner of a thriving business and mother to two small children, Ella really takes to heart the notion that health and good food do not have to be sacrificed when you have a very busy life; there are chapters for midweek suppers, speedy lunches and prep ahead breakfasts, so you’ll be covered all day long. Try the Cavolo Nero and Walnut Spaghetti and Creamy Leek, Spinach and Butter Bean Bowls.