For a while, I never used cookbooks. When Pinterest was new, it became my main source for recipes.
I’m not entirely sure how transitioning to a plant-based diet flipped the switch, but I quickly fell in love with cookbooks all over again once I transitioned to plant-based eating.
Maybe it is my old school pen and paper approach to most things, and in this case, a hard copy version right in front of me — complete with spills, splashes, and notes scribbled about the pages.
Over the years of living a plant-based lifestyle, Lauren and I have both compiled a pile of plant-based cookbooks with recipes that make a regular appearance on our dinner tables. Today, we wanted to share with you some of our favorite plant-based cookbooks to help you add more plants to your lifestyle — whether you are exclusively plant-based or not.
I believe this my first plant-based cookbook. The mission of the authors is “to inspire [people] (insert a crude word here) to eat some (another vulgar word) vegetables and adopt a healthier lifestyle”.
Be aware, this cookbook does contain many swear words throughout the book. Despite the foul language, we haven’t had a bad recipe from any of the cookbooks — they have three!
Favorite Recipes from Official Cookbook: 5-Spice Fried Rice with Sweet Potatoes, Minestrone Soup, Crispy Millet and Peanut Butter Buckeyes
Notes: All plant-based/vegan recipes; not oil free; wide variety of easy recipes using everyday ingredients
If I’m looking for a recipe that isn’t traditionally plant-based and want to be confident it will work, I go straight to Minimalist Baker. Created by Dana Shultz, Minimalist Baker’s website and cookbook are my by far my favorite go-to resources to help people transition to a more plant-based lifestyle. This cookbook is packed with crave worth dishes and desserts that will make others wonder if they are truly plant-based!
Favorite Recipes: Pizza Burgers, Vegan Vanilla Cupcakes, Garlic Scalloped Potatoes
Notes: Cookbook is entirely plant-based (website recipes are not); mostly gluten-free; not oil free
This cookbook is the companion to my favorite nutrition book – How Not to Die. Each recipe is inspired by Dr. Greger’s Daily Dozen, the twelve foods to focus on everyday to help live a disease-free life. Each ingredient is considered a “green light” food, or the foods we should eat more of. If you haven’t read How Not to Die, some of the research behind the rationale for the lifestyle approach is discussed in the beginning of the cookbook.
Favorite Recipes: Yellow Rice & Black Beans with Broccoli, Cauliflower Steaks with Chermoula Sauce
Notes: All plant-based; oil-free; some recipes need many ingredients
Get It: How Not to Die Cookbook
Is it just me, or does America’s Test Kitchen seem to be the best at perfecting recipes? We were introduced to America’s Test Kitchen through our older sister and let me tell you — this cookbook doesn’t disappoint. We love that each recipe includes a section discussing “Why This Recipe Works” as it teaches you a little bit about the food science behind the dish. It has plenty of learning opportunities to help you become skilled in plant-based cooking.
Favorite Recipes: Falafel with Tahini Yogurt Sauce, Yellow Layer Cake, Tofu Pad Thai
Notes: All plant-based; not oil-free, tofu is widely used throughout the cookbook*
*We don’t mention this because of potential concern of soy, in fact, soy is protective against cancer! However, tofu may not be a food many are interested in when first adopting a plant-based diet.
Get It: Vegan for Everybody
One of the newest cookbooks from the well-known plant-based eating brand, Forks Over Knives, this cookbook is focused on oil-free dishes from around the world. This book is packed with over 300 pages of recipes and is sure to get your mouth watering.
Favorite Recipes: Salvadoran Breakfast Tortillas with Chipotle “Sour Cream”, Texas Toast with BBQ Black Beans
Notes: 100% whole-food, plant-based; oil-free; focus on ethnic dishes from around the world
Get It: Flavor!
Chef Chloe Coscarelli was professionally trained at the Natural Gourmet Institute in New York City and completed Cornell University’s online Plant-Based Nutrition certificate program. That means her food is not only delicious, but is plant-based! Plus, her smile and love for food is infectious. Some of our favorites come from this cookbook.
Favorite Recipes: Soy-Ginger Soba Noodles, Brussels Sprouts Tacos, Firehouse Chili with Cornbread Muffins
Notes: All recipes are plant-based; not oil-free; tempeh and tofu are used fairly often (which can be different for those just starting their plant-based or plant-focused journey).
Get It: Chloe Flavor
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