Winner, James Beard Award for Best Book in Vegetable-Focused Cooking
Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more
Named one of the Best Healthy Cookbooks of 2019 by Forbes
“Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Chaplin follows up At Home in the Whole Food Kitchen with a solid collection of vegetarian, vegan, and gluten-free recipes. Chapters focus on specific items, like fruit compotes and no-bake seed bars, and nearly all start with a base recipe and then riff on it. A selection of soaked chia seed concoctions begins with two recipes, one grain-free and one with oatmeal and then expands options by adding cacao, mesquite, or maca powders, or orange juice and coconut yogurt. A chapter on porridge includes recipes for buckwheat and black rice options, and a chart on how to customize them. The primer on nut and seed milks is thorough, and a chart of steam-cooking times for 23 different vegetables can be utilized beyond the scope of the book. Gluten-free breads, such as a beet fennel seed loaf, rely on psyllium husks instead of starches and eggs as a binder. Chaplin offers four shepherd's pie like bakes including one with French lentil and tomato and another with beet and cannellini beans that call for a topping of pureed cauliflower, nuts, and nutritional yeast in place of mashed potatoes. Chaplin rounds out the collection with tips for preparation and meal-planning, as well as instructions for doing a broth cleanse. This dense volume will appeal to fans of Chaplin, and to those already familiar with this eating regimen.