A Book of Delicious Vegan Recipes (no oil or gluten?!)
If your intuition is telling you that vegan food is bland and boring, this book is not just vegan, but free from gluten and oil! But stop right there!
Ashley is a talented chef, who has produced recipes that are ideal for people who have been advised to give up cholesterol, too much oil or gluten, yet still can enjoy recipes that taste as good as others. She’s a genius!
Plant-Based Delicious is a book of flavourful recipes that are also super-healthy. The author is a chef and nutritionists, so combines her knowledge of both areas.
Read our post on food safety for people and pets. It’s best to just bin allium (onion family) and tomato/citrus/rhubarb scraps, as acids could harm compost creatures. For tinned foods, always remove lids fully or pull ring-pulls back over holes, to avoid wildlife getting trapped.
We do need fats for good health, but in reality we don’t actually ‘need’ oil (olive oil used to only be sold in chemists). There is sometimes occasion to slather oil on recipes.
But actually if you are trying to lose weight or have serious illness like heart disease, it’s good to at least reduce the use of refined oils.
That does not mean you give up fats. It just means using olives instead of olive oil, and nuts instead of nut oils etc.
The recipes in this book include:
- Cauliflower Casserole
- Tofu Black Bean Burgers
- Spicy Sheet Pan Cauliflower Tacos
- Rice Poutine with Miso Gravy (not for pregnancy, unpasteurised)
- Tofu Benedict with Corn Hollandaise & Spinach
- Mushroom Lasagne with Kale & White Bean Ricotta
- Moroccan Potpies with Almond Pastry
- Maple ‘bacon’ Cauliflower Steaks with Lentils
- Mint Chocolate Ice Cream Cheesecake
- Double Chocolate Chip Chickpea Cookies
- The Chocolate Cupcake
Neal Barnard MD calls this book ‘a secret culinary weapon’, and it’s loved by acclaimed chef Sarah Britton as ‘food you want to dive headfirst into’.
About the Author
Originally from Canada, Ashley Madden is a certified holistic nutritionist and former pharmacist, who became interested in anti-inflammatory foods, after being diagnosed with MS. She lives in Tapai (Taiwan) with her family.
