The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside

The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside

by Rich Roll, Julie Piatt


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Product Details

ISBN-13: 9780735217591
Publisher: Penguin Publishing Group
Publication date: 04/24/2018
Pages: 352
Sales rank: 255,926
Product dimensions: 9.10(w) x 10.70(h) x 1.20(d)

About the Author

JULIE PIATT has spent decades traveling many paths and studying many traditions. She is a true Renaissance artist who expresses her creative voice as a plant-based chef, singer-songwriter, yogi, sculptor, painter, spiritual guide, and homeschooling parent to four children. Piatt lives with her husband, Rich Roll, and their children in Malibu Canyon outside Los Angeles. A graduate of Stanford University and Cornell Law School, RICH ROLL is an accomplished vegan ultra-endurance athlete and full-time wellness & plant-based nutrition advocate and motivational speaker, as well as a father of four and an inspiration to families worldwide as a transformative example of a family engaged in courageous and healthy living. In 2010, Rich became one of only two people ever to complete the Epic5 challenge--five back-to-back Ironman triathlons in under one week.

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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.

Serves 6


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.

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