If you’re looking for a cookbook full of recipes that will please the whole family, look no further than The Plantiful Table by Andrea Duclos!
Getting kids to eat healthy food can be tricky, and The Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family is here to help. The book’s focus of is family-friendly food, and it offers many tips and tricks for getting kids to eat healthfully, as well as getting them involved in the cooking process. Of course, The Plantiful Table isn’t a kid’s cookbook – it’s actually for adults, so it also contains grown-up advice on staying healthy and inspired on your plant-based journey, as well as lists for keeping your kitchen well stocked. Andrea also includes some of her tricks for reviving leftovers.
I’m impressed with the shear volume of recipes in The Plantiful Table! This is a big, fat, hardcover book that features over 125 recipes that cover just about any type of craving you could have on any given day. There are recipes for breakfasts and brunch, things on toast, sandwiches, soups, stews and savory pies, Latin American favorites, pizzas, pastas, and much, much more. And because our pets are part of the family, there are even a few recipes for dogs. The book is beautifully designed, with gorgeous photos throughout.
The focus of The Plantiful Table is not only on family, but also on living “the good life”, which is a natural, plant-based one. The book is upbeat, personal, and friendly. After reading through the book and making a few recipes, you’ll feel as if you’re having a cheerful dinner with Andrea and her family.
The Plantiful Table is for anyone who is looking healthy vegan recipes that the whole family will enjoy. Newbie vegans looking for delicious recipes and tips on getting started will also like this book, as will seasoned vegans who are looking for new recipes.
- 1½ tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- Pinch of chili flakes (optional)
- 1 small butternut squash, peeled, de-seeded, and cubed
- ¼ teaspoon cumin
- ¾ teaspoon sweet smoked Spanish paprika
- 2 teaspoons salt
- Vegetable Stock (page 116) or water
- ¼ teaspoon liquid smoke
- 1½ packed cups roughly chopped kale
- Juice of ½ lemon (about 1 tablespoon)
- Freshly cracked black pepper to taste
- Place a large, heavy-bottomed pot over medium heat.
- Add the oil, onion, carrots, and celery. Cook until the onion and celery are translucent, stirring occasionally.
- Add the chili flakes, if using them.
- Turn the heat up just a bit and add the butternut squash, adding a touch more oil if necessary.
- Mix well and add the cumin, paprika, and salt. Cook until the butternut squash has developed a deep color, stirring occasionally to prevent the squash from sticking to the pot.
- Add enough water to cover the squash, then stir in the liquid smoke and simmer until the squash has cooked through completely, poking it with a fork occasionally to check if it’s tender.
- Using an immersion blender, puree the soup completely. Alternatively, you can pour the soup into a stand blender, puree it, adding stock or water as necessary, and move it back to the pot.
- Add the kale and lemon juice, then turn the heat back on low and simmer, covered, until the kale is soft, about 10 to 15 minutes.
- Season with pepper and serve immediately.
Recipe fromThe Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family, copyright © Andrea Duclos, 2015. Photo by Andrea Duclos. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
I have a copy of The Plantiful Table for one lucky reader this week! Follow the instructions below to enter. U.S. and Canadian residents only, please. Contest ends at midnight eastern time on February 28, 2016. Good Luck!