The bestselling cookbook author Dreena Burton from the popular blog Plant-Powered kitchen just launched her fifth cookbook, Plant-Powered Families. I am so happy to be able to review her cookbook, share one of my favourite recipes from it and to give a copy of it to one of you. Yeah, giveaway time!
Plant-Powered Families is a cookbook for everybody who loves healthy food, amazing flavour, simple recipes and delicious meals. I have to admit I would normally not go for a cookbook like this. Many books with kids on the cover are all about banana ghosts, tomato mushrooms and bunny buns. Don’t get me wrong, there is nothing wrong with those books, it’s just that ‘cute food’ is not something I get excited about…After my false expectations you can’t imagine how super glad I was when I realised Plant-Powered Families is not like that at all. In fact it quickly became one of my new favourite cookbooks! No crazy childish food, just over 100 tasty, vegan recipes. Perfect for kids and adults!
When I started to flip through the recipes in the book, I had to realise that this book contains basically all my favourite childhood foods: Burgers, pizzas, fries, egg salad, cheesy dip, puddings, breakfast pancakes, muffins and many more. And the best part? They are all veganized! Crazy, right? The other thing I love about Dreena’s go-to recipes that they are all simple and quick. You don’t need any special equipment or extrem ingredient. It’s all about having fun in the kitchen!
Other than the over 100 kid-tested, whole-foods vegan recipes, the book also contains topics like how to handle parties and sleepovers with a special diet or how to handle picky eaters. The book comes with amazing meal plans, pantry staples checklist(!!!) and infos like how to cook your grains. The photography is absolutely stunning and makes it easy for your
boyfriend kids to choose what to have for dinner.
I can say the book is a perfect addition to your cookbook shelf, it’s full with great allergy-friendly recipes, useful informations, and fantastic vegan inspiration. Even if you or your family doesn’t eat fully plant-based, this is a beautiful book to have at home. Loveable and cruelty-free food, that’s all I’m saying. DELICIOUS!
To get a sneak peak into Plant-Powered Families I wanted to share this deliciousness with you. I am totally in love with this Zesty Raw Almond Sauce. As Dreena writes in the book it’s great as a dip or simply tossed through brown rice or noodles. You’ll love it!
- ½ cup raw almond butter (see note)
- ½–1 tablespoon peeled and roughly chopped fresh ginger
- ⅛ tsp crushed red pepper flakes (optional; omit if needed for kiddos)
- 1 medium-large clove garlic (use smaller if needed for kiddos)
- 3 tbsp tamari or coconut aminos
- 3 tbps freshly squeezed lime juice
- 2 tbsp pure maple syrup
- 2–3 tbsp water, plus another 1–3 tablespoons, if desired, to thin (see note)
- 11/2–2 tsp fresh lime zest (zest limes first, then collect juices)
- Extra lime wedges for serving
- Using a handheld blender and a deep cup, puree the almond butter, ginger, red pepper, garlic, tamari, lime juice, maple syrup, and 2–3 tablespoons water. Add more water to thin as desired. The sauce will also thicken with refrigeration, or if it’s heated with noodles. So, thin either while blending, or simply add a little extra hot/boiled water as you work the sauce into a dish. Note that with thinning, you may want to season with a touch of salt.
- After pureeing, stir in the lime zest. Serve with extra lime wedges to squeeze a pop of extra lime juice on individual servings (see suggestions)!
Nut Butter Note: If you don’t have raw almond butter, roasted almond butter can be substituted. Choose an unsalted nut butter; otherwise, you may need to reduce the tamari slightly.
Water Note: If making this for a dip, start with just 1–2 tablespoons of water. You can also substitute coconut water or light coconut milk.
Serving Suggestions: We love this tossed into pad Thai noodles (I use Annie Chun’s brand)—the noodles cook in just minutes! Try adding lightly cooked sliced/chopped veggies, such as sliced red bell peppers, raw ribboned carrots or zucchini (use a vegetable peeler), and/or blanched snow peas, green beans, or broccoli. Another way to enjoy this sauce is as a dip for veggies or rice paper vegetable rolls use less water and adjust to desired consistency.
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