Wednesday, April 15, 2015

PlantPure Nation Cookbook -- A Vegan Cookbook Review
Caribbean Quinoa Bowl recipe below.  Photo credit Brian Olson.

Twelve years ago I transitioned from a vegetarian diet to a purely plant-based diet (a vegan diet). I did this for my son, who was allergic to dairy and eggs, but I continue to follow a vegan diet for myself. My experience with going vegan included an increase in good health. My cholesterol went down and my lifelong asthma pretty much disappeared. I have maintained these health gains over the years. 

Because I have had such a great experience with changing my diet, I was really excited to receive a copy of a new vegan cookbook, The PlantPure Nation Cookbook. This cookbook is a companion to a new film, PlantPure Nation. The book and the film document the changes that people experience when they transition to a plant-based diet using the Jumpstart program created by Kim Campbell and her husband Nelson Campbell (son of T. Colin Campbell, PhD, coauthor of The China Study). 

The PlantPure Nation Cookbook is a great starting point for anyone who wants to try a plant-based diet for the first time. It contains over 150 easy-to-follow recipes that will ease you into eating familiar foods that just happen to be plant-based. The book also has helpful on how to stock your pantry and some highlights from the film. Many of the recipes include gluten, soy and/or nuts, so it might not be the best fit for someone with multiple food allergies or intolerances.

Check out the trailer for this movie, then visit the PlantPure Nation website to see how you can support getting the word out! 

Caribbean Quinoa Bowl (courtesy of PlantPure Nation Cookbook by Kim Campbell, BenBella Press)
This recipe is easy to make for any meal. Black beans, salsa, and pineapple give it a sweet Mexican flavor.

½ cup quinoa
1 cup water
4 cups chopped kale
1 cup canned black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon sea salt
¾ cup salsa (medium heat)
½ cup diced pineapple (fresh, canned, or frozen)
¾ cup corn (fresh or frozen)
1 cup diced avocado
¼ cup sliced green onions

Yields: 4 servings
Prep Time: 15 minutes Cook Time: 10 minutes

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed. Transfer to a large mixing bowl.

2. Lightly steam the kale until bright green. Add to the bowl with quinoa.

3. Add the beans, cumin, chili powder, salt, salsa, pineapple, and corn. Toss until the ingredients are well mixed.

4. Top with the avocado and green onions and serve immediately.

Want more plant-based recipes? I've got hundreds here to get you started, plus more in my books.

Happy Cooking!

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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  1. The quinoa sounds so refreshingly delicious. Very flavoursome and yummy.

    1. It's a nice dish for an outdoor party, Minnie.

  2. Have this cookbook and love it! Made this dish for lunch today - delicious!!