Julie Piatt and Rich Roll have inspired countless people to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, thousands of people are now living healthier and more vibrant lives. Now, with their new cookbook, they're doing it again but with added Italian flair. If you think a healthy vegan lifestyle means giving up your favorite creamy pastas and cheesy pizzas, then think again. In The Plantpower Way: Italia, they pay homage to Italy's rich food history with an inspiring collection of 125 entirely plant-based recipes for the country's most popular and time-honored dishes. Julie is known for her creativity and resourcefulness in the kitchen, and her recipes will show just how rich and luscious Italian cuisine can be, without a drop of dairy in sight! Filled with fresh vegan takes on Italian staples, inventive new recipes, and stunning photographs of the Italian countryside, The Plantpower Way: Italia is a celebration of Italy's most delicious flavors and will show everyone a fresh, beautiful, and healthful side to Italian cooking.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||9.10(w) x 10.70(h) x 1.20(d)|
About the Author
Read an Excerpt
Tuscan Kale Salad
Every plant based collection of recipes has to feature one of my favorite greens, Kale. Kale comes in many varieties. I like the curly kales for this dish as their leaves can hold the dressing so beautifully. Surprisingly, the miso paste mixed with balsamic produces a lively flavor. I am using balsamic in this recipe, but I often substitute this for apple cider vinegar in many of my dressings. Massage the dressing into the kale leaves first. Then add the other ingredients and toss to coat. I prefer to cook the beets, almonds and fennel in this salad, but you can also skip these steps and make this salad entirely raw.
2 bunches purple kale
4 golden beets
1 cup (240 mL) sliced fennel
1 cup (240 mL) toasted almonds
Fennel to garnish
1/4 cup (60 mL) miso paste
1/4 cup (60 mL) balsamic vinegar
1/8 cup (30 mL) olive oil
1. In small bowl, add the miso paste, vinegar, and olive oil. Whisk.
2. Wash the kale and strip the leaves from the stalk. Tear the leaves into larger 2” size pieces, allowing for the natural variation of the leaf.
3. In a large serving bowl, add the kale plus the dressing and massage the kale leaves.
4. If you like your beets raw, you can simply grate them with the skins on. Or boil them until they are tender when you insert a fork in them. Drain the beets into a colander and with cool water running over them, rub the skins off with your thumbs until you have a smooth peeled beet that is ready to be sliced.
5. On a flat cookie sheet, toast the almonds along with the fennel slices for about 8 minutes at 425.
6. Add the sliced, almonds and fennel.