The China Study: All-Star Collection Review & Giveaway
When I was younger, my mother had a cookbook in the kitchen that she’d pull out every week to try something new. It’s a fact that when we cook our foods from scratch, we have to think more about what we’re putting in our bodies. In today’s day and age where we unconsciously shove highly processed foods into our bodies while we rush about our busy day, it’s good to slow down and think about what we eat. And not just flipping from fad diet to fad diet, it’s been proven that adding more whole plant foods into your diet benefits just about everyone.
When last we saw The China Study, it was as the cookbook put together by Dr. LeAnne Campbell with some of her family’s favorite recipes featuring whole food, plant-based recipes, including the Asparagus Crepes we raved about. This time, she’s back again, but she’s brought a guest list. The who’s who of vegan chefs have piled together their favorite recipes for The China Study: All-Star Collection, and they look amazing. From Christina Ross’s Daikon Mushroom Fettuccine to John and Mary McDougall’s Barbecue Portobello Sandwiches.
No diet fads here, just wholesome and delicious foods from a bevy of exciting sources. And before you go thinking that this book is all for fancy meals, we should point out the recipe for Peppermint Chocolate Chunk Ice Cream, and the Quick Burgers. There are sections for bread, breakfast foods, salads, soups, burgers, entrees, side dishes, and desserts.
Probably the best thing about this collection is the straightforward and easy way the recipes are presented. Or maybe it’s the huge full-color pictures on just about every page. Or maybe it’s the useful tips and tricks sprinkled through the collection like a fine spice onto a gourmet dish. Whatever the best part it, this book has me planning out my meals for the next couple weeks, and finally excited to get back into the kitchen.
And here’s a quick sneak peak of some of the chefs whose recipes are included:
Del Sroufe – Forks Over Knives
Lindsay S. Nixon – The Happy Herbivore
Ani Phyo – Ani’s Raw Food Kitchen
Laura Theodore – Jazzy Vegetarian Classics
Recipe Preview
Barbecue Portobello Sandwiches
These sandwiches remind some people of pulled pork, but since we have never eaten a pulled pork sandwich you couldn’t prove it to us. They are still great though, no matter what you call them.
1 cup fat-free barbecue sauce
1 chipotle chili in adobo sauce, minced
1 onion, chopped
3 large portobello mushrooms, stems and gills removed, chopped
6 whole-wheat buns
- Place the barbecue sauce in a bowl. Add the minced chipotle and mix well. Set aside.
- Place the onions and mushrooms in a large nonstick sauté pan. Cook over medium-high heat for about 10 minutes, stirring almost constantly with a spatula to keep the vegetables from sticking to the pan. The onions and mushrooms will take on a golden brown color.
- Pour the barbecue sauce over the onions and mushrooms and mix well. Decrease heat to low and cook gently, stirring occasionally, for 10 minutes.
- Split the buns and warm them, then ladle the barbecue mixture over the buns.
- Top with your choice of garnishes. Serve open face or close up the buns and eat the sandwiches with your hands.
TIP Try topping with coleslaw, tomatoes, sliced onions, and lettuce. (Shredded cabbage tossed with rice vinegar and lime juice makes a delicious stand in for coleslaw.) Or try topping with sauerkraut and mustard.
Giveaway
The China Study: All-Star Collection Cookbook is partnering with us for a cookbook giveaway! Use the Rafflecopter below to enter before midnight on Wednesday, July 16th for your chance to win. (This giveaway is for US and Canadian residents only.)
Be sure to check back on the blog to see if you’ve won!
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