Dreena Burton is a genius in the kitchen, and even though we were lucky enough to feature her for a week on the Vegan Mainstream Cookbook Club when the book first came out, she generously offered another copy of the book for giveaway during our Christmas Promotion Series. We are longtime Dreena fans, and so are our members, so we are PUMPED to have Plant-Powered Families as the second featured book in our Vegan Mainstream Cookbook Club Christmas Promotion Series. We started yesterday, and will continue all week, chatting up cookbooks that would make fantastic Christmas gifts for your friends and family (or maybe even you), and we’ll be doing a daily draw for a free copy of each one!
Check out our full review of Plant-Powered Families here.
What we love about this cookbook:
- Its recipes are friendly for families and newbie vegans, presenting easy-to-make, familiar-ish, healthy and delicious meals, showing everyone the best of what vegan eating can be
- It’s a great cookbook for ANYONE interested in healthy vegan food. Healthy has never looked SO good, or so easy
- The presentation and photos – beautiful, inspiring photos, and easy-to-follow directions that anyone could pick up and think, “I could make this…”
- The handy extra information on getting organized, prepping your pantry and support (eg meal plan samples, nutrient charts, etc)
- there are lots of Dreena’s famous desserts!
Who it would make a great Christmas gift for:
- anyone in your life who loves to cook, especially those with kids, or those new to veganism
- someone who has been thinking about trying new vegan food but thinks it might be scary
- a loved one who is trying to improve their health but doesn’t want to give up delicious food
- any vegan who doesn’t already have it!
A recipe to share:
Pumpkin Chia Pudding
- 3/4 cup pure pumpkin puree (see note)
- 3 tablespoons whole white chia seeds
- 1 – 2 tablespoons coconut sugar or pinch stevia (see note)
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 rounded teaspoon sea salt
- 1/8 teaspoon allspice
- 1 – 2 pinches ground ginger (see note)
- 3/4 cup plain or vanilla nondairy milk (see note)
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract or vanilla seeds from 1 bean
- dark chocolate shavings
- coconut whipped cream
- vegan cookie crumbles
- Pumpkin Note: Canned pumpkin can really vary in consistency. I use Farmer’s Market brand, which is very thick and dense, and bonus—organic. You can always double this recipe if you want to use up that extra 1/2 can of pumpkin!
- Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes. You may not need or want it in this pudding, though, as the maple syrup may add enough sweetness for your taste (and the type of milk used will also affect sweetness). If you’d rather use stevia, add just a pinch or two and test along the way, as too much stevia can ruin the flavor.
- Ginger Note: A touch of ginger is tasty, but you can omit it for the kiddos.
- Milk Note: I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using a sweetened vanilla milk, reduce the sweetener to taste.