I have long been a fan of Mark Reinfeld’s work. I love his recipes, and his approach to cooking which encourages creativity and empowerment in the kitchen. So it was with great anticipation that I received his latest book, Healing the Vegan Way: Plant-based eating for optimal health & wellness.
This book is a gem. It’s not just full of great recipes and recipe templates (meaning that you can make endless varieties of these particular “formulas”), but it includes such a plethora of information about the healing qualities of plant-based food that I was inspired to live and eat more healthfully just reading through it. It’s the perfect blend of healthy and delicious, a sure recipe for great vegan success!
What I love:
- I have already mentioned the template recipes, but as a chef, I just LOVE this concept for helping people to be more creative in the kitchen. Mark includes template recipes for homemade plant-based milks, chia pudding, raw breakfast seed and fruit puree, green juice, hummus, soft plant-based cheeses, salads, vinaigrettes, raw vegetable soups, vegan loaf and more.
- The wealth of information that is contained in the first section of the book on how living a vegan lifestyle can heal, and how to put it into practice (with info on how to set up your kitchen and master some basic techniques of vegan food prep, plus example meal plans to get you started).
- The beautiful, and informative descriptions that precede each recipe, telling you WHY each recipe and the foods it contain are good ones to include in your diet.
- The creative, delightful recipes – of course!
- The focus on making vegan DO-ABLE with a whole slew of “Quicker and Easier” recipes for busy people on the go.
We shared a few of Mark’s recipes on the Vegan Mainstream Cookbook Club last week, and here is one more to wrap up our feature:
Yield: 5 cups gazpacho
Prep time: 15 minutes, Total time: 15 minutes,
Serving size: 1 cup | Number of servings: 5
Watermelon soup? Why not? It may sound unusual, but watermelon is a wonderful addition to this traditional chilled soup of Mexico. A delicious and very refreshing idea for the hottest of summer days, as watermelon is so incredibly hydrating. Enter jalapeno, jicama, cilantro, and Mexican spices, offsetting watermelon’s sweetness somewhat, and you have a unique twist on tomato-based gazpacho. Serve immediately, so it doesn’t separate, and enjoy with other Mexican favorites, such as fajitas and horchata.
6 cups chopped watermelon (1-inch cubes)
½ cup water or coconut water
¼ cup freshly squeezed lime juice
½ teaspoon seeded and diced jalapeño pepper
½ teaspoon chili powder or Mexican spice
Mix (page 106)
¼ teaspoon chipotle chile powder
Pinch of sea salt
¾ cup seeded and diced cucumber
¾ cup peeled and diced jicama
1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
- Place the watermelon, water or coconut water, lime juice, jalapeño, chili powder, chipotle chile powder, and salt in a blender and blend well.
- Add the remaining ingredients and stir well before serving.
Variation: replace the cilantro with fresh mint, and replace the cucumber and jicama with blueberries and chopped strawberries.
Excerpted from Healing the Vegan Way: plant-based eating for optimal health and wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Press | Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.