Table of Contents

Foreword Introduction Getting Started Plant-Based Pantry Items for the Beginner Your Guide to Unfamiliar Plant-Based Ingredients Kitchen Tools and Gadgets Everyday Plant-Based Substitutions Gluten-Free Alternatives Meal Planning and Organization Storing Fruits and Vegetables Money-Saving Shopping Tips Decoding Food Labels Oh, Nuts! by T. Colin Campbell Breakfast Don't Confine Yourself to "Breakfast Foods" Should We Avoid or Limit Soy Products? Almond or Cashew Milk Chia Seed Pudding Mason Jar Oatmeal Breakfast Chai Quinoa Porridge Overnight Steel-Cut Oatmeal Pumpkin Porridge Lemon Poppy Seed Pancakes Blueberry Corncakes Little Chickpea Omelets Morning Breakfast Potatoes Breads Ancient Grains Blending and Baking: Some Thoughts on Breads and Smoothies Beer Bread Nutty No-Knead Spelt Bread Rosemary Garlic Bread Cranberry-Orange Nut Bread Pumpkin Raisin Bread Ginger Yeast Bread Oatmeal Raisin Muffins Strawberry Rhubarb Streusel Muffins Sandwiches, Wraps, and Burgers Plant-Based Lunch Boxes Teriyaki Tempeh Sandwiches Toasted Cheez Sandwiches Portobello Mushroom Sandwiches African Wraps Raw Collard Wraps Carrot Dogs Beet Burgers Green Garden Burgers Sweet Peanut Burgers Veggie Burger Formula Dressings and Sauces Swapping the Salt How to Store Your Dressings and Sauces Blue Cheez Dressing Caesar Dressing Carrot Ginger Dressing Cilantro-Lime Dressing Creamy Mustard Dressing Creamy Ranch Dressing Orange Tahini Dressing Thai Dressing Tofu Cashew Mayonnaise Nut-Free Mayonnaise Creamy Horseradish Sauce Enchilada Sauce Hoisin Sauce Hollandaise Sauce Sweet BBQ Sauce Salads Local, Organic, or Both? Weekend Veggie Prep Artichoke and White Bean Salad Asian Coleslaw Asian Noodle Salad Avocado-Mango Salad Black Rice Salad with Garden Vegetables Curly Raw Salad Kale Power Salad Mayan Salad Roasted Sweet Potato and Kale Salad Spicy Buffalo Pasta Salad Sweet Chili Broccoli Salad Vibrant Greens and Beet Salad Warm German Potato Salad Appetizers, Dips, and Spreads Think Outside the Snack Box Asparagus Roll-Ups Deviled Mushrooms Whole-Grain Crackers Buffalo-Style Hummus Carrot Hummus Layered Taco Salad Dip Mango Salsa Homemade Vegan Cheese Spicy Nacho Sauce Walnut Pesto Slow Cooker Apple Butter Soups and Stews Instant Pot Cream of Broccoli Soup Creamy White Bean Soup Easy Black Bean Soup Green Curry Coconut Soup Pumpkin Soup Mushroom Corn Chowder Classic Red Chili Lentil Stew Moroccan Stew Vegetable Chickpea Stew Entrees Mindful Eating and Cooking Asian Stewed Tofu Aztec Quinoa Bourbon Mushrooms Carrot Loaf Creole Red Beans and Rice Fishless Fillets Indian Red Lentil Dahl Japanese Curried Vegetables Malai Kofta (Veggie Balls and Curry Sauce) Pad Thai Pasta with White Bean Basil Sauce Peanutty Greens and Tofu Potato-Crusted Mushroom Quiche Potato Veggie Enchiladas Scalloped Potatoes Shepherd's Pie Slow Cooker Jackfruit Tacos Smoky Beans Southwestern Chili Mac Spicy Tahini Stir-Fry Stuffed Acorn Squash Stuffed Bell Peppers Stuffed Cabbage Sweet Mayan Lasagna Sweet Potato Moussaka Vegetable Stew with Dumplings Welsh Rarebit Sides Plant-Based Holidays Chopped Sweet and Sour Brussels Sprouts Mustard-Glazed Potatoes and Kale Collard Ribbons Smashed Cauliflower Cranberry-Date Relish Polenta Fries Baked Salt and Vinegar Fries Breaded Onion Rings Holiday Stuffing Baked Holiday Sweet Potato Casserole Scalloped Corn Desserts Is One Sugar Best? Baked Bananas Blueberry Cobbler Grandma's Rhubarb Sauce Hot Fudge Sundae Cake Raspberry Jam Bars Chickpea Chocolate Chip Cookies Oatmeal Raisin Mookies Mom's Refrigerated Chocolate Pie No-Bake Pie Crust Mango-Coconut Pudding Frozen Grapes Berry-Banana Ice Cream Pudding Pops Strawberry-Banana Smoothie Pops Recipe Index Acknowledgements About the Authors

About the Author

Kim Campbell is the daughter-in-law of Dr. T. Colin Campbell, considered by many as the "science father" of the rapidly growing plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Kim holds a bachelor's degree from Cornell University in Human Service Studies, with a minor in Nutrition and Child Development.