Fresh, Delicious Recipes from an Alaskan Vegan Kitchen
Pure & Beautiful Vegan Cooking is a cookbook that speaks to your heart and soul, helping you to connect with others, the earth and yourself as you prepare beautiful, wholesome meals. Kathleen Henry’s cooking is inspired by the pure and nourishing abundance of rural Alaska, where she was born and raised. The result is an incredible collection of 80 recipes that highlight plant-based, whole-food and seasonal ingredients, so you can be kind to your health and the environment. The recipes are versatile to any occasionwhether it’s a quick weeknight dinner, a large gathering with friends or a quiet morning on your ownand they’re so delicious you’ll come back to them again and again. Inside you’ll find recipes like:
- Caramel Banana-Oat Pancakes
- Creamy Rosemary Chickpea Pasta
- Baked Sage Risotto with Mushrooms & Chard
- Vegetable Chowder with Arugula
- Sweet Potato Beet Burgers
- Walnut-Chickpea Tacos with Chipotle Aioli
- Chai-Spiced Ginger Muffins
- Wild Blueberry, Rhubarb & Hazelnut Crisp
Whether you’re a vegan, vegetarian or omnivore, the down-to-earth recipes and stunning photography in Pure & Beautiful Vegan Cooking will help you eat well and lead a compassionate, healthy life.
|Publisher:||Page Street Publishing|
|Product dimensions:||7.90(w) x 8.90(h) x 0.80(d)|
About the Author
Kathleen Henry is the founder, writer and photographer of the vegan food and lifestyle blog Produce On Parade. Her recipes have been featured on the websites of Self magazine, The Kitchn, PopSugar, One Green Planet, Bembu, Fox News and more. She and her husband live in Wasilla, Alaska.
Read an Excerpt
Pure & Beautiful Vegan Cooking
Recipes Inspired by Rural Life in Alaska
By Kathleen Henry
Page Street Publishing Co.Copyright © 2016 Kathleen Henry
All rights reserved.
recipes for both cover dwellers and enthusiastic risers
Do you fancy yourself a morning person? I wouldn't subscribe myself to that exact breed. Mornings are for silent snuggle sessions and hot tea, in my opinion. I first deduced that I wasn't an "early bird" in high school. As I drearily shuffled my way to the kitchen to prepare my lunch for school, my dad would have already been awake for quite some time. He'd have read the entire newspaper and would be cheerfully making his way out the door as he himself was on his way to high school, as a physics teacher. I remember my dad was always so conversational and unusually sunny. It bothered me. It was all I could do to grunt abridged replies at his merry banter while staring at him, bleary-eyed and pondering how someone could possibly have the energy.
Such morning haze extends itself to breakfast as well. I confess I've never been a breakfast eater with any regularity. My sensitive tummy just refuses to welcome food before my mind has had time to fully rouse itself from the fog of sleep; which is certainly longer than one would think ... or hope. No, lunch will do just fine, thank you. A cup o' tea will do me. Personally, conventional breakfast foods are destined to forever be tied to a dish that's wretchedly over-sweet or disgustingly greasy; specifically crafted for a time-frame in which I'd much rather be nestled in the harbor of covers and fluffy pillows, perhaps with a good book, hiding from the unavoidable events of the day.
The selection of breakfast foods to follow have been carefully developed and curated for folks who are both similar to myself (cover dwellers) and similar to my dad (enthusiastic risers). If you're looking for something quick, my Alaskan Muesli (here) will be just the thing. Need a sweet treat? Both the Pan-Fried Polenta Cakelets w/ Caramelized Rhubarb Rum Sauce (here) and the Vanilla French Toast w/ Maple Roasted Strawberries (here) will be wonderful. If a savory breakfast is more appealing, try your hand at one of Todd's favorites, the Tofu Veggie Scramble w/ Roasted Potatoes (here) or the nutritious Savory Steel Cut Oats w/ Fava Beans, Sweet Potatoes & Baby Kale (here). There's something here for everyone.
caramel banana-oat pancakes
I'm not really a breakfast person but there's nothing quite like a hearty oat pancake, in my opinion. They're one of my favorite breakfast foods!
Drizzled with a date caramel sauce, these pancakes really take breakfast to a whole new level! These guilt-free pancakes and caramel sauce have no added sweeteners or syrups and the pancakes are oil-free. A wonderfully wholesome and nutritious yet decadent and inexpensive breakfast, this makes a terrific treat for a relaxing weekend morning.
5 (90 g) soft medjool dates, pitted (see note)
¾ cups (180 ml) plain, unsweetened nondairy milk, plus more if needed
2 tbsp (30 ml) refined or unrefined coconut oil, melted
Dash of kosher salt
1 tbsp (7 g) ground flaxseed
¾ cup (180 ml) plain, unsweetened non-dairy milk
½ cup (60 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
½ tsp baking soda
¼ tsp kosher salt
1 (120 g) peeled banana, halved and divided
½ cup (50 g) old-fashioned oats, divided
In a blender, blitz all the caramel ingredients until very smooth. Transfer to a small saucepan and bring to a simmer over medium-low heat, whisking occasionally. Allow to gently boil for about 5 minutes, whisking occasionally, until the caramel has darkened slightly. Remove from heat and set aside. Add 1 tablespoon (15 ml) of additional milk at a time to obtain desired viscosity, if needed. Pour into a small pitcher.
Add all the pancake ingredients to a food processor or blender, excluding half of the banana and ¼ cup (25 g) oats. Process until smooth, then stir in the remaining oats. Slice the remaining half of the banana and set aside.
Coat a cast iron skillet (or griddle) with a nonstick cooking spray and heat over medium. Making one pancake at a time, pour the batter onto the skillet using a ¼ cup (60 ml) of the batter. The pancake is ready to flip when the top begins to form bubbles, the batter has set slightly and the underside has browned. Flip and brown on the other side. Repeat with the remainder of the batter.
Serve drizzled with the caramel sauce and top with the sliced banana.
notes: If your dates are a little old and aren't very soft anymore, heat the milk and soak the dates in it for about 10 minutes prior to blending. Medjool dates can be found at your local grocery store and Costco.
If there's extra caramel, it can be stored in the fridge. Dip apples into it or spread onto cinnamon toast for a healthy treat!
My husband, Todd, calls muesli "breakfast trail mix." Why pay for overpriced, store-bought muesli when it's so easy and inexpensive to make yourself? Also, you can suit the muesli to your personal taste preferences when making it at home. Raisins (blech!) — I'm looking at you!
This Alaskan muesli stars dried blueberries and a drizzling of Alaskan birch syrup from trees we tap ourselves! If Alaskan birch syrup doesn't present itself to you, maple syrup works great. Muesli is a really healthy and fulfilling way to start any morning — full of fruit, seeds and nuts! I always feel better when I include it as a staple in my diet. This recipe was created for my dad, a.k.a., the Connoisseur of Muesli.
serves 4 / makes 4 ½ cups (519 g) total
2 cups (165 g) old-fashioned oats, dry
½ cup (85 g) dried blueberries (or raisins, cranberries, etc.)
4 (80 g) dried Calimyrna figs, chopped (see note, or use dried dates,
apricots, mangoes, etc.)
¼ cup (28 g) ground flaxseed
¼ cup (35 g) sunflower seeds
¼ cup (37 g) pumpkin seeds
¼ cup (28 g) walnuts, chopped
¼ cup (35 g) almonds, chopped
2 tbsp (19 g) sesame seeds
Nondairy milk or yogurt
Fresh fruit (bananas, pears, apples, strawberries, etc.)
Drizzling of birch or maple syrup (optional)
Place all the ingredients in a large bowl and stir well to combine. Break apart any of the chopped figs that stick together. Once they are coated in the oat dustings, they won't stick any longer.
Serve with nondairy milk or yogurt and a topping of fresh fruit with a drizzle of syrup, if desired. Alternatively, soak a serving of muesli overnight in milk, in the fridge for cold porridge on the run!
Store in a large air-tight jar or container. Consume within a few weeks.
notes: I buy large bags of Calimyrna figs from Costco. They are like candy!
Feel free to swap out any fruits and/or nuts you like! This muesli is very customizable.
spot-on scrambled "eggs"
My husband is a self-described "egg man." Eggs are his thing. When we went vegan, he sorrowfully accepted the fact that he would never savor the taste of his beloved scrambled eggs again. After a year, it was something he had come to terms with. However, I am happy to tell you that he was wrong! Sorta.
It's true, there are no chicken eggs being cracked in our kitchen, but I've developed a scrambled tofu recipe that will rock your egg-lovin' world. Thinly sliced tofu (as opposed to crumbled tofu), yields that fluffy scrambled texture, and an eggy, sulfurous black salt are what make this vegan scrambled "egg" recipe stand out from the crowd.
Try it for yourself and see just how akin they are to the real deal! In fact, this recipe mimics eggs so precisely that I pretty much make it exclusively for Todd. I can't really eat it! Eggs are not my thing, but if eggs are your thing — you're in luck. Pair these with the Scallion and Garlic Steamed Buns (here), Skillet Green Beans & Roasted Potatoes (here), Nordic Seeded Crispbread (here) or Sweet Potato & Hard Apple Cider Bagels (here) for a wholesome, vegan breakfast.
½ tbsp (9 g) vegan stick butter
12 oz (340 g) firm tofu, drained
½ tsp ground turmeric
½ tsp Kala Namak salt or kosher salt
Scant ¼ tsp chili powder
Scant ¼ tsp paprika
¼ tsp ground black pepper
2 tbsp (11 g) nutritional yeast
In a large saucepan, melt the butter over medium-low heat.
Drain the tofu; there's no need to press it as a bit of water is ideal for this recipe. Slice the tofu thinly, about ¼-inch (6-mm) thick, and stir into the saucepan. It's okay if they crumble.
In a small bowl, whisk together the seasoning ingredients and add to the tofu. Stir gently to combine. Cover and cook for about 10 minutes over low to medium-low heat. Remove from heat and stir in the nutritional yeast.
Serve hot and however you like your "eggs"! Todd's tip is to sprinkle a little bit of the Kala Namak salt on top of the tofu for a more robust "eggy" flavor.
savory steel cut oats w/ fava beans, sweet potatoes & baby kale
I feel comfortable describing myself as "not a morning person." This drearily extends itself to breakfast, too. I generally don't eat the stuff; yes I know how taboo this is. Breaking my fast in the morning just doesn't agree with my sometimes sensitive tummy, it seems. And it's no secret that I generally find breakfast foods to be cloying sweet (Belgian waffles), overly greasy (hash browns) or unimaginably monotonous (cold cereal).
That being said, I would be happier than a chickadee to eat this breakfast dish with routine. Cheesy, porridge-like steel cut oats are cooked until tender but still retaining a little bite. The chewy oats mingle with fresh baby kale, and snuggle up to nutty fava beans and steamed sweet potato. Todd and I enjoy this dish with a bit of salsa on the side. What a scrumptious and healthy way to start the day off right!
2 cups (475 ml) water
2 cups (475 ml) vegetable broth
1 cup (172 g) steel-cut oats, dry
¾ cup (102 g) fava beans (see note)
1 small (272 g) sweet potato, diced
3 tbsp (17 g) large-flake nutritional yeast
¼ tsp ground turmeric
¼ tsp garlic powder
¼ tsp paprika
Dash of ground black pepper
2 cups (33 g) fresh baby kale or spinach
1 (9 g) green onion, sliced on the diagonal
Salsa, for serving (optional)
In a medium saucepan, bring the water and vegetable broth to a boil over high heat. Stir in the oats and bring back to a boil. Reduce to a simmer and cook, uncovered, for about 30 minutes; stirring occasionally. It should bubble gently during this time and the consistency will end up porridge-like. The oats should be tender but still a bit chewy when done.
While the oats cook, bring a small pot of salted water to boil for fava beans. Remove the beans from their large pods and add to the boiling water. Boil for about 5 minutes then rinse under cold water and simply slip off the whitish bean casing with your fingers to compost along with the pods. Set the beans aside.
Steam the diced sweet potato for about 15 minutes, until fork-tender, and set aside. Whisk the nutritional yeast and remaining spices together in a small bowl.
When the oats are done, stir in the spice mixture until well incorporated; then stir in the baby kale.
To serve, divide the oats between 2 or 3 bowls and top with the blanched fava beans, steamed sweet potato, green onion and a bit of salsa.
note: Fava beans are a wonderful treat but they do have to be shelled, boiled and then shelled again. If you're still a bit too sleepy to do all this, feel free to substitute lima beans. They're available in the freezer section and can be zapped in the microwave or boiled prior to use.
vanilla french toast w/ maple roasted strawberries
French toast is one of the only stereotypical breakfast foods that I really enjoy. I'm pretty sure it's because French toast is just a dessert masquerading as a "great way to start the day!" But what do I know? Actually, as it turns out, how to make the most amazing French toast!
I am a French-toast-maker extraordinaire, there's no sense in being humble about it. I learned how to make the most splendid and lavish French toast you ever did eat when I worked as a cook for the Hatcher Pass Lodge. The little A-frame is still run by the long-time owner/resident and vegetarian (he introduced me to tempeh) Bostonian. The most important thing I learned from him, regarding French toast, was that one does not make it with regular ol' sandwich bread. If you're doing that, you must stop. I forbid it. Absolutely dreadful stuff. French toast made with actual french bread is an entirely different experience. My French toast is infused with vanilla and smothered in a roasted strawberry sauce for a decadent and satisfying start to the day.
3 cups (466 g) fresh strawberries, hulled and quartered
¼ cup (60 ml) maple syrup
½ tbsp (7 ml) fresh lemon juice
Dash of ground black pepper
6–9 (1-inch [2.5-cm]) thick slices of French bread, a few days old
if possible (see note)
1 cup (240 ml) nondairy milk
2 tbsp (18 g) all-purpose flour
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) pure vanilla extract
1 tbsp (6 g) large flake nutritional yeast
½ tsp ground flaxseed
Dash of kosher salt
Extra maple or birch syrup, for serving
Vegan butter, for serving
Vegan powdered sugar, for serving
Preheat the oven to 400°F (204°C). Add all the sauce ingredients to a medium mixing bowl; toss to combine and evenly coat the strawberries. Arrange the mixture on a parchment-lined, rimmed baking sheet or casserole dish and roast for about 40 minutes, stirring halfway through. The berries should be soft and thoroughly cooked when done.
While the strawberries roast, slice the bread, if not already prepared, and set aside. Whisk all the remaining toast ingredients together in a small bowl or liquid measuring cup. Pour into a pie dish or large, rimmed plate and set aside.
When the strawberries are done, remove them from the oven and mash with a fork, mixing together the berries and their juices. Transfer to a small bowl.
Heat a large cast iron skillet over medium and coat with a nonstick cooking spray. Working in batches, dip the French toast slices in the milk mixture for about 30 seconds to 1 minute per side, or until the mixture has soaked all the way through. Take care not to soak the bread so long that it starts to disintegrate. Cook as many as you can fit in the pan for 3 to 5 minutes per side, until browned. Repeat with remaining slices.
Serve hot with a pad of butter, a dusting of powdered sugar and a slathering of the roasted strawberry sauce.
notes: Use a loaf of French bread for this toast. Larger than a baguette and similar to a loaf of Italian bread (used in making garlic bread) the French loaf is not as wide and a bit taller. Fresh bread can usually be purchased in the cake/bakery section of your local grocery store.
Any leftover strawberry sauce is heavenly stirred into vegan yogurt or served atop vegan ice cream.
tofu veggie scramble w/ roasted potatoes
This is Todd's ultimate breakfast. I'll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I've included conventional stove-top directions, as well.
Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It's a comforting and hearty breakfast that will please omnivores and vegans alike.
10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced
2 tbsp (30 ml) olive oil
1 tbsp (3 g) dried rosemary
½ tbsp (8 g) kosher salt
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground black pepper
½ tbsp (7 ml) olive oil
1 (250 g) medium yellow onion, diced small
2 large (10 g) garlic cloves, minced
¾ cup (180 ml) vegetable broth
3 (100 g) small carrots, diced small
3 (130 g) medium celery stalks, sliced
1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small
12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces
½ tsp ground turmeric
¼ tsp chili powder
½ tsp Kala Namak salt or kosher salt
¼ tsp paprika
¼ tsp ground black pepper
¼ cup (20 g) large-flake nutritional yeast
Preheat the oven to 400°F (204°C).
Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.
While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.
Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15-20 minutes, or until the carrots are tender.
Remove from heat and stir in the nutritional yeast.
Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.
Excerpted from Pure & Beautiful Vegan Cooking by Kathleen Henry. Copyright © 2016 Kathleen Henry. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Quick Tips on Ingredients & Equipment,
mornings recipes for both cover dwellers and enthusiastic risers,
Caramel Banana-Oat Pancakes,
Spot-On Scrambled "Eggs",
Savory Steel Cut Oats w/ Fava Beans, Sweet Potatoes & Baby Kale,
Vanilla French Toast w/ Maple Roasted Strawberries,
Tofu Veggie Scramble w/ Roasted Potatoes,
Pan-Fried Polenta Cakelets w/ Carmelized Rhubarb Rum Sauce,
Scallion & Garlic Steamed Buns w/Asian Dipping Sauce,
afternoons simple dishes for an easy lunch or a speedy dinner,
"Tuna" Waldorf Salad Sandwiches,
Pea & Sausage Pesto Crepes w/ Creamy Cheese Sauce,
Soba & Veggie Miso Bowl,
Herbed Socca w/ Roasted Broccoli & Hummus,
Warm Tempeh Sandwich w/ Wasabi Sesame Aioli,
Easy Vegan Ramen,
Mediterranean Pita Pockets,
Creamy Rosemary Chickpea Pasta,
Summer Veggie Quinoa & Rice Bowl,
Lentil Chickpea Wraps w/ Garam Masala Cashew Cream,
Sesame Peanut Soba Noodles w/ Sautéed Mushrooms & Snap Peas,
Vegetable Chowder w/ Arugula,
evenings both fuss-free and leisurely crafted meals,
Walnut-Chickpea Tacos w/ Chipotle Aioli,
Miso Split Pea Soup,
Forest Bowl w/ Blueberry Balsamic Vinaigrette,
Foraged Fiddlehead Fern & Roasted Radish Pizza w/ Gruyere,
Unbelievable Lo Mein,
Tahini Beet Pesto Pasta,
General Tso's Seitan,
Fresh Summer Rolls w/ Cilantro Mint Sauce,
Fennel Frond Pesto Pasta w/ Roasted Zucchini & Heirloom Tomatoes,
Baked Sage Risotto w/ Mushrooms & Chard,
Sweet Potato Beet Burgers,
Red Lentil Soup w/ Quinoa, Lemon & Mint,
Flaky Coconut Tofu w/ Creamy Chard Jasmine Rice,
Fresh Pumpkin Pasta w/ Creamy Pumpkin Alfredo,
White Wine "Clam" Linguine,
Chickpea Thai Curry,
Homemade Squash Ravioli w/ Rosemary Coconut Cream,
Grilled Veggie Pitas w/ Cilantro Lime Sauce,
Broccoli & Tofu Pad Thai,
Red Wine Minestrone w/ Chard Pesto,
snacks, sides & salads rumbling stomach quellers, meal copilots and crowd pleasers,
My Dad's Italian Pasta Salad,
Falafel & Quinoa Spinach Salad,
Vegan Queso Dip,
Fragrant Spanish Rice,
Wild Rice & Spinach Salad w/ Tempeh,
Skillet Green Beans & Roasted Potatoes,
Roasted Fingerling Potatoes over Baby Greens w/ Stone-Ground Mustard Vinaigrette,
Heirloom Tomato & Fresh Mint Millet Salad,
Fresh Zucchini Salad,
Summer Macaroni Salad,
Miso & Horseradish Mashed Potatoes,
Black Bean & Veggie Quinoa Salad w/ Maple Lemon Dressing,
Roasted Veggie Lentil Salad w/ Avocado Balsamic Dressing,
bakery irresistible sweet and savory goodies and breads,
Wild Blueberry Pie Chia Jam,
Sweet Ginger Banana Bread,
Nordic Seeded Crispbread,
Garden Rhubarb & Candied Ginger Cream Scones,
Foolproof Homemade Sandwich Bread,
Roasted Garlic & Kalamata Olive No-Knead Bread,
Sweet Potato & Hard Apple Cider Bagels,
Chai Spiced Ginger Muffins,
sweets a variety of healthy, show-stopping and everyday treats,
Spiced Rum Banana Pudding,
Wild Blueberry, Rhubarb & Hazelnut Crisp,
Cardamom & Clove Custard,
Spicy Cinnamon Drinking Chocolate,
Mocha S'more Pie,
Divine Banana Cream Pie,
Mulled Berry Galette,
Blueberry Thyme Lemon Bars,
Rye Sugar Cookies w/ Salted Chocolate Rosemary Glaze,
German Chocolate Cups,
White Russian Tiramisu,
Cardamom-Spiced Nectarine Cupcakes w/ Fluffy Meringue,
drinks refreshing concoctions and nutritious smoothies,
Sparkling Rosemary Grapefruitade,
French Toast Smoothie,
Vintage Strawberry-Basil Shrub,
Green Tea & Berry Smoothie,
Quick Tips on Reducing Food Waste,
About the Author,
Most Helpful Customer Reviews
Good book, good recipes