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New Cookbook Creates a Lively and Fun Way to Think About Plant-based Cooking
This Plantastic Cookbook is a flavorful collection of plant-based recipes developed by Hollywood caterer and Edible Schoolyard Chef/Director Gwen Kenneally.Renowned chef and food enthusiast, Gwen Kenneally, has released her highly anticipated second cookbook. The Plantastic Cookbook offers home cooks a delightful array of delectable recipes that will tantalize the taste buds of both vegans and omnivores alike. 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 is a culinary journey that showcases the incredible versatility of plant-based ingredients, bringing a burst of vibrant flavors to your table. Sections include toasts and jams, soups and stews, greens and sides, jackfruit, quinoa, grilled entrees, party fare and sweets. Over 90 recipes to expand the vegan palate and introduce new flavors and cooking techniques to those not yet familiar with the joys and benefits of plant-based eating.Gwen’s commitment to sustainability shines through in her recipes, with an emphasis on using seasonal and locally sourced ingredients to reduce the environmental footprint of every meal. 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.
Some of the recipes in the book include:-
Fava Bean Mint Toast
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Beet Soup with Cashew Crème Fraiche
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Crabby Jack Cakes with Red Pepper Sauce
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Breakfast Quinoa
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Cedar-Planked Pecan, Bourbon and Brown Sugar Glazed Vegan Brie
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Vegetarian Moon in the 7th House Rolls
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Jambalaya
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Cajun Grilled Eggplant
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Rice Pudding with Whipped Cashew Cream
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Lotus Kitchen Cookie
Whether a seasoned chef or a home cook looking to experiment with plant-based food, Gwen’s recipes provide easy-to-follow instructions and ingredient lists to ensure that every recipe is a success.
About the author:Gwen Kenneally is a highly acclaimed chef and food enthusiast with over 20 years of culinary experience. She is known for her innovative and sustainable approach to plant-based cuisine. Gwen is passionate about creating delicious meals that are good for both people and the planet. Her work has been featured in top culinary publications, and she continues to inspire food lovers around the world with her creative recipes. Gwen has been featured in numerous publications and TV shows, and she brings her wealth of knowledge and expertise to her latest cookbook. She believes that plant-based cooking is not just a trend but a lifestyle that promotes health, ethical consciousness, and a greener planet.Connect with Gwen at www.BacktotheKitchenCatering.com, Facebook: Gwen KenneallyInstagram: @gwenkenneallyX: gwen@theinclusivetable -
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Valentine Treats from @HonestKitchen
Studies show that last year more money was spent at pet stores on Valentine’s day then was spent buying gifts for significant others! Lucy Postins, founder of The Honest Kitchen, would love to help your readers make this a special day for their pet with some homemade TLC. Lucy has created hundreds of nutritious recipes that began from experimenting with home cooked raw foods for her pets, which eventually evolved into her nationally-distributed line of raw pet foods. For Valentine’s Day, she has a special treat for pets called “Valentine’s Day Nibbles” from her pet cook book, Made Out of Love
valentines liver nibbles
This recipe uses heart-shaped or other cookie cutters to make pretty treats as a gift for your
pet – or his or her boyfriends and girlfriends – for Valentine’s Day or other special occasions.ingredients
2 cups fresh raw chicken liver, preferably organic
2 free range eggs
2 tbsp olive oil
2 cups instant quinoa flakes
3 tbsp unsweetened applesauce
¼ cup dried cranberries or blueberries
1 clove fresh garlic, crushed
1 tsp of dried basil
Filtered water sufficient to make a batterwhat to do
1. Preheat the oven to 350°F
2. Process the liver in a blender or food processor until completely pureed.
3. Beat the eggs in a bowl and pour in the oil.
4. Add the pureed liver.
5. Mix in the dry ingredients slowly, stirring continuously so they are thoroughly
combined. Add water gradually until you have a ‘batter’ consistency.
6. Pour this batter into a flat 1½ to 2” cake tin.
7. Bake at 350°F for 50 minutes.
8. Cool in the tin until able to be handled, then gently turn the ‘cake’ out onto a rack
and refrigerate to cool completely.
9. Use heart-shaped or other cookie cutters to gently press out individual shapes
