The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback – 9 Feb. 2017

Great information and the recipes look fab. perfect for a newbie to WFPB diet like me.

I've been vegetarian for nearly 30 years, I'm always looking to eat healthier plus I want to lose weight for my daughter's wedding so this book seemed like the perfect option.My problem is, and I've found this with a lot of other health/vegetarian books I've read lately is that I just can't bring myself to try certain foods. This is a fault with me, I know I should be more adventurous but I'm not, tofu is one of these foods now I have eaten it in restaurants but its just when it comes to doing it myself I'm the same with eggs.I'm happy being vegetarian I don't miss meat at all but I just don't think that unless it was for health reasons I could give up cheese although I do intend to cut down on the amount of it I eat.I'm at the point now where I can eat at just about any restaurant (unlike when I first gave up meat and my only option was often an omelette, which wasn't a good option for me because I'm not overly fond of eggs) and I don't want to give that up. That said I do want to increase my plant based foods and with books like this I tend to take ideas, try different things.I love salads but they have to be dressed and one of the first things I look for in any recipe book is salad dressings. Now while is book had recipes for all my favourites Ranch, Blue Cheese, Caesar they all had tofu which ruled them out for me.There's some nice recipes here and some good ideas and I must admit I'm curious about the Carrot Dogs.These are the recipes I've tried so far (changing them slightly to suit my taste) and they were good.Morning Breakfast PotatoesPortobello Mushroom SandwichesPad Thai (minus the tofu of course)Stuffed Bell PeppersI eat a lot of hummus so these two are next:Buffalo-Style Hummus3 garlic cloves, peeled1/4 cup Frank’s Original Red Hot Sauce, or more to taste2 tablespoons tahini2 tablespoons lemon juice2 tablespoons white vinegar2 (15-ounce) cans chickpeas, rinsed and drained, or 3 cups cooked chickpeasSea salt to taste1/4 teaspoon paprika, for garnishCarrot Hummus4 carrots, peeled and cut into large chunks3 garlic cloves, peeled1/4 cup water1/4 cup lemon juice2 tablespoons tahini1 (15-ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas1 teaspoon ground cumin1/4 teaspoon sea salt1/4 teaspoon black pepperThere's some good advice, ideas and recipes but it wasn't everything I'd hoped it would be hence the 3* rating.

Really good recipe book easy to understand

This is a great book with easy to follow recipes for the beginner of a whole food plant based diet. The photos are an encouragement as when some dish looks appetizing, one is more likely to try it out.The "Getting Started" section is full of information and helpful hints for what to have in your pantry as well as how to organize a weekly menu. Very well done!

Arrivé en bon état. C'est ce que j'attendais.

This is the perfect book for both those starting out at plant-based eating as well as those of us who are more experienced at it. I have been eating this way for the past 3-1/2 years, losing over 150 pounds in the process and coming off of all of my prescription medications (which is remarkable for me at the ripe old age of 70 now). What I like about this book is she shows others how they too can easily obtain such results. And she does it in a way that is humble and not pushy. For so many authors of diet and cooking books, it's all about their way or no way. But Kim is not like that.She starts out showing what kinds of foods to have in the pantry and refrigerator of a beginning plant-based food eater. Her list is very comprehensive, although I will say that as a person finds a few good recipes, they may pare down the amount of food items in their pantries. Then she moves into some different foods that many people may not be familiar with. A favorite of mine that she mentions is jackfruit. I've had jackfruit as a substitute for pork in pulled pork and pork barbecue sandwiches and I swear you can't tell the difference. In fact, I've known pork eaters to be secretly given jackfruit without realizing that they weren't eating pork. She also talks about miso (I love miso soup and eat it almost daily myself), nutritional yeast (a great healthy substitute for cheese), tamari, seitan, tempeh (another favorite meat substitute of mine) and tofu.Kim also shows us the things we should have in our kitchen to make some great plant-based meals. This section is invaluable because it is so easy to overbuy on kitchen gadgets and toys. The problem, at least for me, is not only does that become expensive, but where do you store everything? There are only a few essential items that you need and Kim describes what those are. Everything else is just a toy, which may be okay if you have the money and a really big kitchen.She also talks about substitutions. What to substitute in place of an egg in a recipe for example. Or what to use in place of oil. How to substitute for gluten (for those who are gluten intolerant).I could go on and on about what she covers. I particularly like the section on meal planning and organization. But you get the idea. There are sections on storing fruits and vegetables, moneysaving tips while shopping, how to decode food labels and even an essay about nuts by her father-in-law, Dr. T Colin Campbell (who says yes, eat nuts).And then the recipes: Breakfast recipes, breads, burgers, sandwiches, wraps, dressings and sauces, salads, appetizers, dips, spreads, soups and stews, entrees, side dishes and desserts.It's a very comprehensive book. Even after 3-1/2 years of eating this way, I learned some things from reading this book. And I got some great new recipes to boot. Well worth the money in my humble opinion!

I am transitioning to a vegan diet but it is not easy. This cookbook changed that for me. There are easy recipes to make with ingredients I understand. So many Vegan cookbooks have ingredients you need a dictionary to look them up. I am very pleased.

I've had this cookbook for about two months, and it's quickly become a favorite. Everything in it is oil-free and naturally sweetened. So far, I've made a few of the veggie burger recipes, breakfast recipes, salad recipes (which are great to put in mason jars -- or I use Komax Salad Bottle Set of 2, with Leak Proof Salad Sauce Dressing Case (Pink, Green) -- and take to work for lunch), and desserts.One of my favorite entrees is the Peanutty Greens and Tofu, which I've made several times now. It comes together quickly, and is super healthy and delicious. Last night I made the Indian Red Lentil Dahl (see first photo), and it was one of the best curries I've ever made. (I was also able to make it in my Instant Pot pressure cooker, which made cooking it even easier.) I've also made the Mom's Chocolate Pie recipe three times now (see other photo), and it's so simple to make; it comes together in less than thirty minutes. Even my husband, who's not a fan of pies in general, loves it.Although I've been vegan for over four years and have a small library of cookbooks, this is one I keep reaching for. If you're new to plant-based eating, I'd also highly recommend it; it makes the transition to a plant-based diet easy and delicious.