The Essential Plant-Based Pantry: Streamline Your Ingredients, Simplify Your Meals

by Maggie Green, Sarah J. Sanders (Photographer)

For many home cooks, it can be a challenge to find the time, money, and ingredients to enjoy preparing a healthy, plant-based meal. Imagine a cookbook where you didn't have to shop for expensive ingredients in unusual places or use them only once. Imagine a cookbook where you knew you had all the dry goods you needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking?

Enter The Essential Plant-Based Pantry, the indispensable resource for cooks who want everyday, healthy recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine: a well-stocked pantry. By bringing together a few fresh ingredients like produce and nut milk with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like fettuccini cashew alfredo, Moroccan tempeh, sesame Brussels sprouts, red bean and mushroom jambalaya, curry coconut chickpeas, tofu shakshuka, and Cinci lentil chili, The Essential Plant-Based Pantry will revolutionize the way you think and feel about healthy cooking.

Genres: Cookbooks, Cooking, Nonfiction

184 pages, Hardcover

Published September 1, 2018

Reviews

[Patricia Romero · Rating 2 out of 5]

Unfortunately for me this book had way too many recipes I've seen in other books.

I thought there was way too much soy and curry for the way I eat.

[Anita · Rating 5 out of 5]

I received this cookbook as an advanced reader’s copy from a Goodreads Giveaway. My family is vegetarian and I was very happy to try the simple but tasty recipes in this cookbook. The simple idea of having a well stocked pantry and just buying the fresh ingredients makes so much sense in our everyday busy schedules. I made the vegetable curry with rice last night and the meal was easy to put together and quite delicious. I’m looking forward to trying more of the recipes.

[Randonn · Rating 3 out of 5]

Gorgeous, large, full colour photos of gross things like an open can of beans instead of shots of the finished dish. I don’t get it. The cardamom carrots were good.

[Sue Williams · Rating 5 out of 5]

This cookbook is my favorite vegetarian/vegan cookbook. It is unpretentious with only black and white photos of the food. Sections included are Sips and Small Plates, Sauces, Soups, Salads, Sides, and Supper and Savory Bowls. The one thing I would like to see included is desserts. I am an omnivore but the recipes included in this cookbook appeal to me. Once I thought I hated tofu but I have found that absorbs the other flavors in the dish. There is a broad selection of foods. A few of them included are Spicy Refrigerator Pickles, Almond Curry Pesto, Tofu Eggless Salad, Napa Cabbage Slaw with Sriracha Peanut Sauce, Spiced Rice Pilaf with Golden Raisins and Almonds, Summer Linguine and Cincinnati Lentil Chili. I love raw carrots but have never acquired a taste for cooked carrots, so the first recipe I tried was Roasted Cardamom Carrots. I like anything with cardamom and the recipe also includes honey. I was careful not to roast the carrots into either mush or cement sticks and they were really good. This is a great cookbook for everyone. There aren't a bunch of ingredients you have never heard of and the recipes are easy to prepare.
I won this book in a Goodreads giveaway.

[James · Rating 4 out of 5]

This was a weird read for me, starting with the recommended pantry list that was a close match for how I normally stock mine and the use of canned goods like tomatoes and beans to either speed up cooking or replace out of season vegetables as required which is something I do as well. About half the book is sauces or dips and most of the recipes are simple and fast to cook and most make decent leftovers. I did pickup a copy just because of the similarity of our cooking styles and food tastes.

[Kat · Rating 2 out of 5]

I didn't actually read the entire book. The recipes were so so, nothing for breakfast and no desserts. You really have to add a lot of salt and extra ingredients to make this stuff taste good. Do not go by just the spices listed or it will taste bland.

[Mary Nee · Rating 4 out of 5]

I really like this book . I have marked many of the recipes to try !

[Patricia Edwards · Rating 1 out of 5]

Question how this book was labeled “Plant Based” with honey in many recipes. Definitely not vegan with honey and white sugar.
Disappointed