Spoiler: It’s full of easy to make delicious vegan recipes. Be sure to scroll to the bottom of this post and enter for a chance to win a copy of your own.
The book is broken down into 2 parts. The first part is Plan Powered Living where Nava goes over the benefits and myths of a plant based diet. She also gives you the info on how to set up your pantry and how to store produce.
She also gives ‘make aheads’ to get you through your week, with tips on adding in more greens to your life. Afterall, Nava did write Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves.
If you live in a mixed household like I do, there are some tips for you too!
The second part, which is about 3/4 of the book, is full of recipes. It’s broken down like this:
- Plant-powered protein
- Main dish soups and stews
- Pasta and pizza
- Asian express
- Tortillas specialities
- Wraps, sandwiches and burgers
- Salads and vegetable entrees and sides
- Breakfast, lunch snacks and healthyful sweets
All the recipes are simple, wholesome and very few have any kind of processed ingredients. Many of the recipes have no oil added options and/or gluten-free, so this book is great for many special diets too.
Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh
- 1/2 cup fruit juice pineapple juice works best — use reserved juice from canned pineapple if using; mango juice or nectar is good, too
- 2 1/2 tablespoons arrowroot or cornstarch
- 1/2 cup vegetable broth or water
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium natural soy sauce or tamari or to taste
- 2 tablespoons agave nectar
- 1 to 2 teaspoons grated fresh or jarred ginger -
- 1 tablespoon safflower or other high-heat oil or 1/4 cup vegetable broth or water
- 1 pound seitan cut into bite-size chunks, or one 8-ounce package tempeh, diced
- 1 medium onion quartered and thinly sliced
- 2 to 3 cloves garlic minced
- 2 large broccoli crowns cut into bite-size pieces
- 2 medium red bell peppers cut into 1-inch pieces
- 1 medium zucchini or yellow squash halved lengthwise and cut into 1/2-inch chunks
- 2 medium ripe fresh tomatoes diced
- 2 cups fresh pineapple chunks about 3/4 inch thick or one 20-ounce can unsweetened pineapple chunks in juice, drained and liquid reserved
- Hot cooked rice quinoa, or noodles
- Heat half the oil, broth, or water in a stir-fry pan or wok. Add the seitan or tempeh and stir-fry over medium-high heat until lightly browned, stirring frequently, about 5 minutes. Transfer to a plate and set aside.
- Heat the remaining oil, broth, or water in the pan. Add the onion and sauté over medium heat until golden. Turn up the heat; add the garlic, broccoli, and bell peppers and stir-fry for 5 minutes.
- Stir in the zucchini and stir-fry just until everything is tender-crisp, about 2 minutes longer, then stir in the tomatoes and pineapple chunks.
- Stir in the sauce and cook until it thickens. Taste and adjust the sweet-sour balance with more agave and/or vinegar (as called for in the sauce recipe) to your liking.
- Serve at once over hot cooked grains or noodles. Pass around any of the optional items for topping individual portions.