Plant-Based Delicious (recipes with no oil or gluten)
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. Just bin allium scraps (onion, garlic, leeks, shallots, chives) and tomato/citrus/rhubarb scraps, as acids could harm compost creatures (they are okay to go in food waste bins, as this is made into biogas).
For tinned foods, rinse then remove lids (pop in cans) or pop ring-pulls back over holes. Pinch or flatten cans, to stop wildlife getting trapped.
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 Taiwan.
