Simple Goodness
No-fuss, Plant-based Meals Straight from Your Pantry
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- $20.99
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- $20.99
Publisher Description
From a beloved plant-based chef and restauranter, a cookbook full of easy to follow vegan recipes–every bite is bursting with flavor!
With over 140 delicious recipes, Howell provides everything from practical tips (“Stocking Your Kitchen for a Plant-Based Life,”) to recipes for dips that double as sauces and can be used from breakfast to dinner, easy and healthy breakfasts (Plant Beef and Cheese Taquitos), sustaining lunches (Portobello Gyros), hearty suppers (Eggplant Parmesan with Alfredo Rigatoni and Lemon Olive Oil Arugula), and delicious desserts (Vanilla Caramel Apple Sprinkle Ice-Cream Sammie).
Additionally, SIMPLE GOODNESS features a whole chapter dedicated to kid-friendly recipes-- healthy, tasty, and enjoyable dishes for quick, energizing breakfasts, packable lunches, and adults-will-love-them-too dinners, even for the pickiest of eaters.
SIMPLE GOODNESS offers life-changing meals that fit seamlessly into your lifestyle, whether you’re feeding a family or just yourself, a college student, or anyone in between. More than just a cookbook, it’s a tribute to the warmth and care found in sharing homemade food and embracing a plant-based life one simply good meal at a time.
PUBLISHERS WEEKLY
Most of the familiar recipes in this lackluster plant-based collection from Howell (Makini's Vegan Kitchen) hinge on imitation meat, eggs, or milk. For example, tofu strips stand in for bacon in ersatz scrambled eggs while ranch dressing calls for vegan mayonnaise and plant-based milk. In a brief foreword, Howell, the personal chef to Stevie Wonder, defines "simple goodness" as "the ease of making dinner with a few ingredients from the local bodega or from your garden"—but many of the resulting meals are so basic as to make their inclusion in a cookbook feel laughable. A recipe for corn muffins, for instance, calls for egg substitute and Trader Joe's cornbread mix and directs home cooks to "follow the cooking instructions on the box." A chapter on kid-friendly options offers lightly doctored canned tomato soup, while the dessert chapter begins with encouragement to rely on boxed cake mixes and includes instructions for assembling strawberry shortcake from entirely store-bought ingredients. More complex fare includes a chickpea salad the author devised for the Google cafeteria and fried oyster mushrooms meant to mimic calamari. As Howell herself notes, plant-based cooking has changed radically in the decade and a half since she opened Plum Bistro in Seattle. That means the cookbook field is crowded with options—and there's little to make this one stand out.
