Description:
"Gwen embraces the joys and wisdom of farm to table eating. In this bountiful recipe collection she shares her love and reverence for our planet through fresh, seasonal food prepared simply and beautifully." --Alice Waters, founder of the Edible Schoolyard and NY Times Bestselling author
This lively and flavorful collection of plant-based recipes developed by Hollywood caterer and Edible Schoolyard Chef/Director Gwen Kenneally, offers more than 90 recipes to expand the vegan palate. Introducing new flavors and cooking techniques to those not yet familiar with the joys and benefits of plant-based eating, this illustrated cookbook includes sections such as "Toasts and Jam," "Soups and Stews," and "Greens and Sides" and features recipes such as:
- Fava Bean Mint Toast
- Beet Soup with Cashew Creme Fraiche
- Crabby Jack Cakes with Red Pepper Sauce
- Breakfast Quinoa
- Cedar-Planked Pecan, Bourbon and Brown Sugar Glazed Vegan Brie
Kenneally, a celebrated chef with over two decades of culinary experience, has crafted a cookbook that reflects her passion for sustainable and delicious plant-based dishes. The Plantastic Cookbook doesn't just offer delicious recipes; it also provides valuable nutritional insights and tips on maintaining a balanced plant-based diet, making it a valuable resource for those interested in health-conscious cooking.
Review Quotes: "This book is full of so many great recipes that allow you to bring that fresh food to your family day in and day out. The book was easy to follow and there are so many different types of recipes that you can eat throughout the year."--Dad of Divas