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30-Minute Whole-Food, Plant-Based Cookbook: Easy Recipes With No Salt, Oil, or Refined Sugar
Make nourishing, plant-based meals in 30 minutes or less
The whole-food, plant-based (WFPB) diet brings the conventional vegan way of eating closer to nature with a focus on dishes made only with unprocessed ingredients. Harness the health benefits of this lifestyle with the 30-Minute Whole-Food Plant-Based Cookbook, where you’ll find simple recipes you can get on the table in half an hour or less.
Whether you’re brand new to plant-based eating, a vegan or vegetarian looking to eat more whole foods, or someone who has been eating WFPB for some time, this cookbook offers essential guidance and a collection of delicious recipes free from added salt, oil, or refined sugar.
This whole-food plant-based cookbook includes:
Time-saving tips—Find innovative suggestions for saving time on food prep, from meal planning to batch cooking.
Practical advice—Make a WFPB diet easy and sustainable with lists for stocking your kitchen, foods to eat and avoid, and more.
A sample meal plan—Get inspired with a week’s worth of pre-planned meals to start you on your journey.
Whip up nutritious, mouthwatering meals in no time with this convenient whole-food plant-based cookbook.
The whole-food, plant-based (WFPB) diet brings the conventional vegan way of eating closer to nature with a focus on dishes made only with unprocessed ingredients. Harness the health benefits of this lifestyle with the 30-Minute Whole-Food Plant-Based Cookbook, where you’ll find simple recipes you can get on the table in half an hour or less.
Whether you’re brand new to plant-based eating, a vegan or vegetarian looking to eat more whole foods, or someone who has been eating WFPB for some time, this cookbook offers essential guidance and a collection of delicious recipes free from added salt, oil, or refined sugar.
This whole-food plant-based cookbook includes:
Time-saving tips—Find innovative suggestions for saving time on food prep, from meal planning to batch cooking.
Practical advice—Make a WFPB diet easy and sustainable with lists for stocking your kitchen, foods to eat and avoid, and more.
A sample meal plan—Get inspired with a week’s worth of pre-planned meals to start you on your journey.
Whip up nutritious, mouthwatering meals in no time with this convenient whole-food plant-based cookbook.
162 pages, Paperback
Published March 2, 2021
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Displaying 1 - 9 of 9 reviews
April 23, 2021
The 30-Minute Whole-Food, Plant-Based Cookbook: Easy Recipes With No Salt, Oil, or Refined Sugar is designed to make the idea of eating healthy easy to follow. The author describes her own personal journey to healthy eating, then segues into the fact of what to eat, what to limit, and what to avoid. There is a list of kitchen staples and sample menus to round out the introduction.
The recipes are divided into logical sections, which I have listed below with some of the standouts:
Breakfasts and Smoothies: Strawberry-Banana Smoothie; Apple-Cinnamon French Toast Bake; Chocolate Chip Cookie Oatmeal; Simple Tofu Scramble
Snacks: Oil-Free Hummus; Carrot Cake Date Balls; Oatmeal Granola Bar Bites
Salads and Handhelds: Kale with Creamy Garlic-Dijon Dressing; Bulgur Lettuce Cups; Sweet Potato and Black Bean Quesadillas; Black Bean Burgers
Soups and Stews: Miso Noodle Soup with Shiitake Mushrooms; White Jackfruit Chili; Summer Vegetable Minestrone; Creamy Corn Chowder
Mains: Quinoa Super Bowl; Pasta Carbonara; Potato Queso Bowl
Desserts: Molasses-Ginger Oat Cookie Balls; Apple-Oat Crisp; Caramel-Coconut Frosted Brownies; Nice Cream
Staples: All-Purpose Spice Blends; Homemade Barbecue Sauce and Ketchup; Tahini-Maple Granola; Homemade Beans; Quick Spelt Bread
30-Minute Whole-Food, Plant-Based Cookbook: Easy Recipes With No Salt, Oil, or Refined Sugar consists mainly of simple and easy recipes, some of which I would definitely make. The biggest issue with the cookbook itself is the lack of photographs, as just recipes on a page without the benefit of the visual aspect lacks inspiration. Overall, readers who want to change to healthy way of eating should give this cookbook a try.
Disclaimer: I was given an Advanced Reader's Copy of the 30-Minute Whole-Food, Plant-Based Cookbook by the publisher. The choice to review this cookbook was entirely my own.
The recipes are divided into logical sections, which I have listed below with some of the standouts:
Breakfasts and Smoothies: Strawberry-Banana Smoothie; Apple-Cinnamon French Toast Bake; Chocolate Chip Cookie Oatmeal; Simple Tofu Scramble
Snacks: Oil-Free Hummus; Carrot Cake Date Balls; Oatmeal Granola Bar Bites
Salads and Handhelds: Kale with Creamy Garlic-Dijon Dressing; Bulgur Lettuce Cups; Sweet Potato and Black Bean Quesadillas; Black Bean Burgers
Soups and Stews: Miso Noodle Soup with Shiitake Mushrooms; White Jackfruit Chili; Summer Vegetable Minestrone; Creamy Corn Chowder
Mains: Quinoa Super Bowl; Pasta Carbonara; Potato Queso Bowl
Desserts: Molasses-Ginger Oat Cookie Balls; Apple-Oat Crisp; Caramel-Coconut Frosted Brownies; Nice Cream
Staples: All-Purpose Spice Blends; Homemade Barbecue Sauce and Ketchup; Tahini-Maple Granola; Homemade Beans; Quick Spelt Bread
30-Minute Whole-Food, Plant-Based Cookbook: Easy Recipes With No Salt, Oil, or Refined Sugar consists mainly of simple and easy recipes, some of which I would definitely make. The biggest issue with the cookbook itself is the lack of photographs, as just recipes on a page without the benefit of the visual aspect lacks inspiration. Overall, readers who want to change to healthy way of eating should give this cookbook a try.
Disclaimer: I was given an Advanced Reader's Copy of the 30-Minute Whole-Food, Plant-Based Cookbook by the publisher. The choice to review this cookbook was entirely my own.
March 23, 2021
I received a copy of this book directly from the author/publisher in exchange for an honest review.
I found the 30-Minute Whole-Food, Plant-Based Cookbook by Kathy A. Davis to be an interesting little cookbook, though maybe not for everyone. The book was well written and contained a pretty diverse list of recipes - most of which are low-calorie and extremely healthy.
I liked that the recipes made it easy to substitute ingredients because they were all dealing with whole-foods. I especially appreciated that the author included home-made condiments! I would caution, however, that some ingredients may be more difficult to find depending on where you live and your grocery store… so do some planning ahead.
The author did an excellent job of explaining the nutritional benefits of a WFPB diet - but I would recommend any reader to of course study up on nutrition on their own, as everyone has different dietary needs.
All that being said, I am certainly looking forward to trying out some of these recipes.
I found the 30-Minute Whole-Food, Plant-Based Cookbook by Kathy A. Davis to be an interesting little cookbook, though maybe not for everyone. The book was well written and contained a pretty diverse list of recipes - most of which are low-calorie and extremely healthy.
I liked that the recipes made it easy to substitute ingredients because they were all dealing with whole-foods. I especially appreciated that the author included home-made condiments! I would caution, however, that some ingredients may be more difficult to find depending on where you live and your grocery store… so do some planning ahead.
The author did an excellent job of explaining the nutritional benefits of a WFPB diet - but I would recommend any reader to of course study up on nutrition on their own, as everyone has different dietary needs.
All that being said, I am certainly looking forward to trying out some of these recipes.
August 16, 2022
Perfect for urban dwellers
Yes for urban dwellers. Now for us rural people.....buying anything canned from a grocery store -- never. It is filled with chemicals. Most foods are GMO. Do you know how they process vegetable based oils?
I would like to offer a suggestion. Check out your local farmer's markets. If they can their foods. Perfect. Buy a sample and check it out.
One needs to check out where your foods come from. What country. Many countries do not go by USDA standards. China for one. Avoid any and all foods from there. Even if they come from an American based company.
I was a vegan for years. But I like the vegetarian lifestyle better. I love eggs and cheese.
The recipes in the book are delicious.
Definitely recommend. Because even if you don't manage complete WFPB it is a lot better than fast foods.
Yes for urban dwellers. Now for us rural people.....buying anything canned from a grocery store -- never. It is filled with chemicals. Most foods are GMO. Do you know how they process vegetable based oils?
I would like to offer a suggestion. Check out your local farmer's markets. If they can their foods. Perfect. Buy a sample and check it out.
One needs to check out where your foods come from. What country. Many countries do not go by USDA standards. China for one. Avoid any and all foods from there. Even if they come from an American based company.
I was a vegan for years. But I like the vegetarian lifestyle better. I love eggs and cheese.
The recipes in the book are delicious.
Definitely recommend. Because even if you don't manage complete WFPB it is a lot better than fast foods.
April 23, 2021
I bookmarked several recipes which looked great.
November 26, 2022
Helpful ideas for healthier eating
December 9, 2023
No pictures really
July 4, 2025
Solid plant-based cookbook.
October 27, 2025
I rank cookbooks based on the number of recipes I'd like to try - it takes 10 to get 5 stars... nuff said
February 5, 2021
Frankly, I haven’t been paying attention to the whole whole-food plant-based scenario since I was already vegetarian–not that that’s been a totally healthy lifestyle for me, but that’s neither here nor there, at the moment. But as I read through Kathy A. Davis’ introduction to 30-Minute Whole-Food Plant-Based Cookbook about the health benefits, I certainly took notice, especially as it relates to the effects of oil and salt on the body. I already knew that sugar was a no-no.
The beginning of the book besides providing a useful advocate for the whole-plant lifestyle includes a very useful meal plan, suggestions as to how to make a week of cooking easier, and the usual suggestions for stocking the pantry.
I found many of the recipes intriguing since Davis takes a very familiar recipe that frequently depends on processed ingredients and use whole ingredients in their place. After having recently made a tofu “egg”-less salad, I’ve encountered just how versatile tofu is so her use of tofu ricotta as a savory and sweet ingredient interests me very much, enough to give it a try. In fact, a lot of these recipes I would love to try.
Also, unlike many recent vegan cookbooks that I’ve reviewed, these recipes very much utilize spices and herbs. You can imagine that these recipes will have a full, rounded flavor, that you won’t need to add the salt that is missing. Maybe–I’m a salt fiend, so that’s a hard one to give up.
The use of jackfruit as a meat replacement is another that I want to cook. I have eaten it in barbecue at a restaurant so I’d really love to try cooking with it myself as pulled pork used to be one of “my dishes” when I ate meat.
I found most of the entrées to be recipes that I wouldn’t mind trying since they are whole-plant versions of ones I would cook or do cook. I like the idea of using whole foods, utilizing dates, raisins, or maple syrup as sweeteners. Likewise, the desserts are ones that I find myself gravitating toward. Black beans in brownies? Yep, I can imagine myself trying that!
If you are considering eating healthier or switching to a plant-based diet, I highly recommend this cookbook for finding recipes and a meal plan to help you along your way.
I received an ARC from the publisher in exchange for an honest review.
The beginning of the book besides providing a useful advocate for the whole-plant lifestyle includes a very useful meal plan, suggestions as to how to make a week of cooking easier, and the usual suggestions for stocking the pantry.
I found many of the recipes intriguing since Davis takes a very familiar recipe that frequently depends on processed ingredients and use whole ingredients in their place. After having recently made a tofu “egg”-less salad, I’ve encountered just how versatile tofu is so her use of tofu ricotta as a savory and sweet ingredient interests me very much, enough to give it a try. In fact, a lot of these recipes I would love to try.
Also, unlike many recent vegan cookbooks that I’ve reviewed, these recipes very much utilize spices and herbs. You can imagine that these recipes will have a full, rounded flavor, that you won’t need to add the salt that is missing. Maybe–I’m a salt fiend, so that’s a hard one to give up.
The use of jackfruit as a meat replacement is another that I want to cook. I have eaten it in barbecue at a restaurant so I’d really love to try cooking with it myself as pulled pork used to be one of “my dishes” when I ate meat.
I found most of the entrées to be recipes that I wouldn’t mind trying since they are whole-plant versions of ones I would cook or do cook. I like the idea of using whole foods, utilizing dates, raisins, or maple syrup as sweeteners. Likewise, the desserts are ones that I find myself gravitating toward. Black beans in brownies? Yep, I can imagine myself trying that!
If you are considering eating healthier or switching to a plant-based diet, I highly recommend this cookbook for finding recipes and a meal plan to help you along your way.
I received an ARC from the publisher in exchange for an honest review.
Displaying 1 - 9 of 9 reviews