ABRAMS Books sent me Cali’flour Kitchen in exchange for an honest review. All opinions are my own. I’ll never relish a radish or turn up for turnip, but cauliflower I could eat all day. Raw, riced or roasted; in a cookie or a crust — there’s exponential potential for this vegetable for every meal and diet. Whether it’s soups or skillets or sweets you’re after — or maybe just the cauliflower pizza crust that Amy Lacey’s Cali’flour Foods turned into a multi-million dollar business — there’s something for everyone in Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. Dairy-free? Check. Gluten- and Grain-Free? Check and check. Keto? (Nods yes.) Keto friendly (Nods again.) Paleo, Vegan and Vegetarian? Yes to all three. Many are a combination of most of the above, making for a wide variety of dishes suitable for myriad diets.
You know when you climb into bed with a great cookbook and wind up equal parts ravenous (‘tho too lazy to get up and fix yourself something), inspired, and more than a little bit charmed? That was my experience with The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma Knight (with Hana James, Deeva Green and Lee Reitlelman), and I have a sneaking suspicion it’ll be the same for many of you too. It’s the first book from the creators of Toronto’s wildly popular cold-pressed juicery, The Greenhouse Juice Co., and features 100 plant-based, gluten-free meals and drinks that promise to nourish and energize with nutrient-dense delicious goodness anyone can make and adapt (vegetarians and omnivores alike). Penguin Canada was kind enough to send me a copy and allow me to share one of my favourite recipes from the book, the Tuscan White Bean Soup with Dinosaur Kale.
What is “everyday cooking” to you? Quick, fuss-free meals using ingredients you have on hand? Me too. Hands up if that means making the same six or seven dishes again and again. (Hand up here!) This week I found fresh inspiration in Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz of the wildly popular blog, Minimalist Baker. And I think you will too. Each recipe takes 30 minutes or less to prepare, has 10 ingredients or less, or uses one bowl or one pot (that last bit I really like). These are breakfasts, appetizers, mains, desserts and drinks simple and practical to make on the regular and full of flavour and nutritious goodness.
I don’t know any magic tricks and I can’t tell a joke to save my life, but I can make a chocolate chip cookie that will dazzle and delight. It’s the cover star of Made with Love: More than 100 Sweet and Savory Plant-Based Recipes for Every Moment in Life by mother-daughter duo Kelly Childs and Erinn Weatherbie of Kelly’s Bake Shoppe and Love Lettuce Café, and it’s worth the price of the book alone. You want to bake someone happy? Bake these.