While we’re obviously fans of food blogs (obviously—ahem), there’s still something to be said for cookbooks. Thumbing through a print cookbook never fails to inspire us, whether it’s trying a new ingredient or making something unexpected for dinner. Here are some new favorites our editors recently received to review—we’re pretty sure you might find one or two that will become your new favorites too.
Ever feel like a loser at the farmer’s market because you can’t tell a garlic scape from a fiddlehead fern—nor would you know how to use either one? This super-thorough guide is basically an encyclopedia of every type of fruit, vegetable, grain and herb you’ll find. Seasonality, traits to look for, nutrition info and history are all included, as well as plenty of recipes to put all your buys to good use.
A lot of people equate “vegetarian” with “healthy,” but that’s not always the case. Vegetarians can just as easily pig out as meat-eaters can. That’s why kinda-healthy books like this one are a lifesaver: Vegetarian Comfort Foods gives you plenty of tasty ways to satisfy your sweet or savory tooth with dishes like eggplant lasagna and dark chocolate bars, but each recipe has a healthy-ish twist.
Many Indian dishes are by nature slow cooker-friendly, and Anupy Singla’s book has plenty of easy recipes to keep your Crock-Pot simmering fragrant dals and curries all winter long. Her dal kits, available from her company Indian as Apple Pie, make it even easier. You’ll have dried yellow lentils, whole black chickpeas, pigeon peas, and whole black lentils ready to go whenever you want to fire up the slow cooker.
Leave the low-fat desserts in the ‘90s, because this updated take on healthier desserts is the way to go—especially if you’re gluten free or trying to minimize sugar. Those who aren’t fans of alternative sweeteners like stevia, or who aren’t looking to add fiber to their diet, won’t find much in here (nearly every recipe calls for stevia and/or psyllium husk). But if you can’t give up your sweet tooth and want to minimize carbs, these desserts are a good way to segue into low-carb/sugar-free treats.
Seeds are so healthy, but it can be hard to get creative beyond chia seeds in smoothies and roasted pumpkin seeds for snacks. This book is full of “why didn’t I think of that?” ways to incorporate flax, sesame, hemp and other seeds in everything from soups and sauces to tamales and baked goods.
Matcha is more than just a trendy ingredient for lattes and baked goods—you can use this concentrated green tea in everything from frittatas to quinoa stir-fry. (And no, not everything will turn green.) If you’ve been stockpiling this antioxidant-packed powder, this book will help you put good use to your green tea bounty.
Anyone who’s tried to set up a healthy vegan kitchen knows it can get expensive, but DIY Vegan will have you making your own granola bars, nut butters, jams and salad dressings in no time at all—and it won’t seem like a chore, either. The homemade vegan ranch is especially amazing!
Go beyond your nightly cup of chamomile with this thorough guide to tea-based recipes, types of tea, and tea nutrition. Make sure to try the DIY green tea ice cream!
This book is a must for anyone who’s new to veganism, or just needs a recipe refresh. Classics like quinoa-stuffed peppers and veggie burgers are covered, as well as fresh, unique takes on pasta, tofu and other vegan staples. The dessert chapter isn’t anything to sneeze at, either.
Banana Split Cheesecake and Toffee Doughnuts sans dairy? You bet! This thorough cookbook is filled with fancy-looking sweets that every vegan baker should try.
Apple pie, po’boys, and mac and cheese aren’t usually synonymous with vegan cooking, but Mary Mattern’s amazingly satisfying recipes make it so. With simple steps and beautiful photography, this book is a must-read for anyone who’s looking to add more vegan food into their diet (but are afraid to give up their favorite comfort foods), or vegans who just need to spice up their recipe repertoire. (BTW, the Guacamole Wontons are everything.)
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