Peaceful Kitchen
More than 100 Cozy Plant-Based Recipes to Comfort the Body and Nourish the Soul
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- ¥2,800
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- ¥2,800
発行者による作品情報
A NEW YORK TIMES BESTSELLER
From nutritionist and social media star @plantbasedrd, more than one hundred, nourishing, feel-good, and easy-to-follow recipes, inspired by Mexican and Dominican flavors, for mindful, creative plant-based meals.
In her debut plant-based cookbook, Catherine Perez, a food creator and registered dietitian, guides you through a delightful exploration of mouthwatering vegan recipes, proving serenity can be found in a well-balanced, wholesome meal. Whether you are considering a plant-based diet, lead a dedicated vegan lifestyle, or just want some new ways to season and enjoy veggies, Peaceful Kitchen is for you.
Perez helps you take the stress out of eating well with recipes that pull from the Mexican and Dominican dishes and flavors she was raised on—adding her own delicious twists—served with a side of the latest evidenced-based research. From Moro de Habichuelas to Breakfast Tostadas, she shows you how healthy eating doesn’t mean eating blandly. Inviting you into her own life, Perez inspires you to make the kitchen a true expression of yourself—bringing your own imagination, heritage, and fun to mealtime—so you can cultivate calm as you prepare mindful, sustainable meals. Discover meals like:
• Mangú Power Bowl with Crispy Adobo Chickpeas and Onions,
• Peach Upside-Down Baked Oatmeal,
• Spicy Peanut Shaved Brussels Sprout Salad,
• Tofu Tinga Tacos,
• Wholesome Date and Pistachio Cookies,
• Dominican Sofrito,
• And so much more!
With recipes that are both nostalgic and innovative, delicious and nutritious, flavorful and filling, Perez will reshape how you eat, one dish at a time, and and help you turn the kitchen into your Zen space.
PUBLISHERS WEEKLY
Perez, the dietitian behind the @plantbasedrd Instagram account, went vegan "cold tofu" in 2009, and she encourages others to do the same in her personable if chaotic debut. Bookended between no-nonsense chapters on basics ("You aren't going to wither away on a properly planned plant-based diet," she promises) and a helpful section on meal planning are workable and simple vegan recipes. Some, like the tostadas in the breakfast chapter, tap into the author's Dominican roots, but most are familiar comfort food, including kale salad, fried rice, faux tuna salad made with chickpeas, and roasted cauliflower served in a pita. Unfortunately, the organization feels arbitrary. It's unclear, for example, what differentiates the tofu with four different marinades that are categorized as "nutrient packed mains" from the tofu with hoisin glaze that falls instead in a chapter on bowl meals. That chapter also includes a fiery peanut stew, while a section on "grab and go" dishes features multiple jarred soup options. Treats include no-bake cashew, date, and coconut balls; banana muffins; and a recipe that yields exactly two chocolate chip cookies. The author's cheery demeanor adds some appeal, but given the current proliferation of vegan cookbooks with nuanced angles, there's not enough of a through line here to make this stand out in a crowded field.
