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.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid 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’.

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.