If you haven’t noticed, I’m a cookbook hoarder. I LOVE them and Heather’s cookbook is no exception. It’s filled with over 150 plant-based recipes that don’t include any dairy, gluten, or soy. I received the cookbook for review a few weeks ago, which was the perfect timing considering my new gluten-free endeavor. I’ve already tried two of the recipes and I have about 10 more bookmarked to try soon including the Heck Yeah, Banana Pancakes, Toasted Super Seed Power Bread and Mexican Unfried Ice Cream. <– Yes please! In addition there are a bunch of recipes that will be great for the upcoming holidays.
The first thing I noticed when I opened the cookbook was the photos. There’s a gorgeous photo for every.single.recipe! For me, pictures are one of the most important aspects of a cookbook so seeing all the photos in Heather’s book made me a happy camper.
I also really like the first two chapters of the book. In the first chapter Heather gives a little background on who she is (turns out she lives in West Virginia). As a Virginian, I was excited to learn that we’re “neighbors.” She also explains the WHY behind her plant-based, gluten-free diet with a few beginner recipes scattered throughout.
In the second chapter she goes into detail about HOW to easily transition into a plant-based, gluten-free, whole foods lifestyle without being pushy or self-righteous. She provides so much useful information: how to get enough protein as a vegan, on-the-go breakfast and lunch options, a breakdown of what kitchen utensils are needed and how to shop for healthy foods (and save money while doing so). Even I picked up a few useful tips.
The first recipe I tried was the Sweet Potato, Kale and Lentil Stew.
It made a huge batch! Isaac and I ate it for dinner one night and I had the leftovers at least 3-4 times afterward. Obviously, it was really tasty. 🙂
The next recipe I tried was the shredded brussels sprouts and kale with a miso dijon sauce. Kale and brussels sprouts are two of my favorite veggies so I was pumped to make this dish and decided to double it. I loved the miso dijon sauce! I’ve never made a sauce like it before and it added so much flavor to the veggies. I think it was the wasabi powder! I’ll definitely be making it this dish again for Thanksgiving or Christmas — maybe both. 🙂
Photo source: YumUniverse cookbook
I’m excited because I’m allowed to share the full recipe with you guys today and I’m also hosting a giveaway! Two readers will win a copy of the YumUniverse book (print or ebook) and the YumUniverse Holiday Survival Guide (ebook). To win, simply leave a comment with why you’d like to win a copy of the cookbook by Friday night at 11:59 EST. I’ll pick the winner on Saturday and email the winners ASAP.
1 tablespoon chickpea miso (I used regular white miso)
1 teaspoon Dijon mustard
2 teaspoons pure water
¼ teaspoon wasabi powder
¼ teaspoon dulse flakes
1 teaspoon coconut oil
2 teaspoons sesame seeds, toasted
Pinch black pepper
Sea salt to taste*
Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor(affiliate link), save time by running your sprouts through the shredder blade. Place them in large glass bowl.
Roll up kale leaves lengthwise and chiffonade into thin strips.
Slice onion and set aside.4. In a small bowl, mix together sauce ingredients. Set aside.
Heat skillet to medium-high and then add oil. Place sliced onion, shredded kale, and Brussels sprouts into pan. Sear veggies for 2 – 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.
Fold in sauce, top with sesame seeds and pepper. (You can add salt, but you probably won’t need it thanks to the saltiness of the miso.) Serve warm.
Serve with cooked brown rice, quinoa, or buckwheat.
From Heather: One of my favorite quick-and-easy meals that doesn’t taste quick and easy. I often use this recipe as a base and toss in other goodies I have on hand for the week, like carrots, chickpeas, and zucchini.