For some reason, spammers love my post about Sharon Palmer’s cookbook Plant-Powered for Life – Cooking with Lentils and Buckwheat Groats. That Weekend Cooking post from 2014 attracts so many spam comments that I took a look to see if I could figure out why.
I couldn’t, but I had lentils and buckwheat groats in the (figurative) pantry pantry; my husband gave up meat and dairy for Lent; I’m trying to eat healthier, lighter meals; and I was already planning to make a recipe from Sharon Palmer’s e-newsletter to use sorghum, which I bought and didn’t know how to use. So I was inspired to pull out her cookbook.
Author Sharon Palmer is a registered dietician and author of The Plant-Powered Diet. Maybe, like me, you want to eat a mostly plant-based diet, but the term “vegan” makes you think of buying expensive plant-based meat substitutes; having to make your own cashew milk; liking the texture of chia seeds; or using the liquid from draining a can of beans in your next round of baking.
If so, Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes is the cookbook for you! You can ease your way into eating more whole grains and plant-based (aka vegan) meals without having to run out immediately for plant-based or vegan cheese/meat/egg substitutes.
Plant-Powered for Life has a new cover now.
The other great thing about this cookbook is that every recipe is either gluten-free or provides gluten-free alternative ingredient suggestions. See my 2014 post for a full review!
The recipe I used for Tex-Mex Chili with Sorghum is included in Sharon Palmer’s list of 50 Plant-Based Light & Lean Comfort Food Recipes on her blog at Sharon Palmer: The Plant-Powered Dietician.
And…in researching this post, I found out Sharon has a new book (!) coming out next month, called California Vegan: Inspiration from the People and Places of the Golden State (Globe Pequot, 2021).
Weekend Cooking is hosted by Marg at The Intrepid Reader and Baker. Visit her blog for more Weekend Cooking posts from other bloggers!
Your description of the downside of vegan cooking is very amusing, especially “liking the texture of chia seeds; or using the liquid from draining a can of beans in your next round of baking.” I think that’s really the way some cooks do it, though.
be safe…. mae at maefood.blogspot.com
The idea of fake dairy products or anything else, doesn’t appeal, though I do want incorporate lots more plants in my meal planning. I hadn’t really looked into sorghum at all, but now realize that it would be a good addition, and possibly a garden possibility.
I’m always happy to hear about plant-based cookbooks.I like the idea of the recipes and forming the habits to be plant-based in plant-powered for life.
While not Vegan, I recently took on a position as Personal Chef for a local family. They are however gluten free and dairy free. I am learning many new ways to cook!
I am always looking for more plant based options. I would love to try these books. They sound very interesting to me.