As a long-time fan, follower and reader of Kathy Patalsky’s vegan food blog Healthy.Happy.Life. and popular vegan recipe community Finding Vegan; I know she has a knack for making healthy, delicious and inventive vegan recipes. And since there’s always room in my life for another stunning cookbook (even if there isn’t room on my bookshelves for one), I gladly accepted the offer to receive and review Kathy’s new cookbook Healthy Happy Vegan Kitchen. I admire Kathy for her passion and devotion to everything she does, her constant compassion for animals and her dedication to helping others. So for all that she has done and continues to do, I say Thank You!
We weren’t able to receive a paperback copy of the cookbook prior to our trip to Cape Town, so we were sent the e-book. It’s a beautifully colorful cookbook with 220 recipes complete with nutritional information (wow!) and about 90% of the recipes include photos.
Her recipes are well organized and always easy to follow. The majority of them are healthier versions of classic and comfort foods including savory favorites and decadent desserts. We found a few dishes that were easy to prepare in our fairly limited kitchen in Cape Town without any advanced kitchen appliances or tools. Regardless of your diet, lifestyle or skills in the kitchen, these are delicious, flavorsome and enjoyable recipes to prepare and devour.
I look forward to returning to my kitchen next month, with proper appliances and a stocked pantry, to further explore Healthy Happy Vegan Kitchen. Maple Bar Baked Donuts, BBQ Peanut Burgers, Sweet Potato Veggie Burger with Avocado, Fiesty Corn Cake Bean Balls on Tomato Moons, Lemon-Pepper Fettuccine Alfredo, Vegan Clam Chowder, Chipotle Sweet Potato Soup with Avocado, Gingerbread Bundt Cake with Vanilla Bean Coconut Glaze, and Peanut Butter Brownies all sound ridiculously tempting.
And since it’s rolling into those summer months when I can’t get enough smoothies and juices, I’m also keen to get a copy of her previous cookbook 365 Vegan Smoothies.
I’m honored to be part of her wonderful HHVK Cookbook Blogger Tour. Be sure to check out the amazing list of other bloggers that have already reviewed her cookbook.
For anyone in the Los Angeles area, Kathy is having a cookbook launch party in Venice on May 15th at the G2 Gallery (1503 Abbot Kinney), 6-8pm.
Strawberry Avocado Mâche Salad
Pg 162 Salads
This is a simple, summery salad that’s satisfyingly light and refreshing. The combination of strawberries and mint is a mariage parfait for summer and the avocados help give the salad a bit of added body. Mâche was not available at our local market in Cape Town so we used watercress and enjoyed the added pepperiness the green brought to the salad.
Tip: Top with your favorite nuts or seeds for some added crunch. Watercress can be substituted or mixed with the mâche for a more peppery flavor.
Kathy’s Strawberry Avocado Mâche Salad recipe is available at Healthy Happy Vegan Kitchen (Amazon.com).
Southern Peanut Sweet Potato Stew
Pg 268 Soups
A quick, easy and delightful stew with a light creaminess to it resulting from the combination of unsweetened soya milk and peanut butter. The recipe calls for sweet potato and we used South African white sweet potatoes (pink skin). The addition of cilantro provides an Asian touch that I really enjoyed. Surprisingly light.
Tip: The recipe stated to add extra broth or water to thin the soup if desired, but I found that the recipe produced a soup that was already quite thin. For some heat, finish with dried chili flakes.
Kathy’s Southern Peanut Sweet Potato Stew recipe is available at Healthy Happy Vegan Kitchen (Amazon.com).
Black Rice Peanut Kale Bowl with Protein
Pg 192-93 Bowls
At the heart of this dish is the tremendous black rice. This nutty, firm and chewy rice holds the sweet, tangy and spicy creamy peanut butter sauce without really getting soggy and the same is true of the kale. This dish isn’t difficult to prepare but since there are a few components, it does take a bit of time. To make it worth your time, consider doubling this recipe because it’s also great leftover. The marinade for the tofu is similar to a sweet teriyaki sauce and plays nicely off the peanut sauce in the rice. Next time I will finish it with crushed peanuts for some added texture.
Tip: I highly recommend doubling her dressing because it’s phenomenal and you’re bound to want more of it. The recipe did not specify how to cut the tofu, but the photos in the cookbook show that the tofu is sliced into large square slabs. You can slice it however you like, but we sliced ours in slabs similar to what is seen in the cookbook.
This is a pretty fantastic meal when you crave simple flavors and healthy ingredients that taste amazing. Nutty black rice blends with peanut- dressed kale and a simple maple-pepper tofu or tempeh slice on top. Dinner is done!
For the Tofu or Tempeh: In a bowl, combine the tofu or tempeh, maple syrup, tamari, and spices. Cover and set in the fridge to marinate for at least 10 minutes. Overnight is even better, but not necessary.
For the Black Rice: In a large saucepan, combine the rice, 1½ cups water, and salt. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender, 35 to 45 minutes. Drain any excess liquid and fluff the rice with a fork. Cover and refrigerate to set and chill for best texture.
For the Dressing: Combine the dressing ingredients in a small microwave-safe cup. Warm the dressing in the microwave for about 15 seconds.
Place the kale leaves in a large bowl and pour the warmed dressing over the top. Massage the dressing into the kale. The kale should wilt a bit and soften as it becomes marinated with the dressing.
Fold in the rice. Toss well. Divide the mixture between 2 serving bowls and set aside.
Set a skillet over high heat and add a drizzle of oil. When the oil is hot, add the tofu and pour the excess marinade over the top. Cook for 1 to 2 minutes on each side, just enough time to get a nice blackened sear. Add salt and pepper to taste. Divide the protein between the serving bowls, over the kale and rice. Serve warm.
Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.
More Healthy Happy Vegan Kitchen Recipes
5-Step Raw Kale Salad from Namely Marly
5-Step Raw Kale Salad from Olives for Dinner
Gluten-Free Almond Butter-Jam Thumbprint Cookies from Fettle Vegan
Gluten-Free Almond Butter-Jam Thumbprint Cookies from Veggies Don’t Bite
Lasagna Verde from Oh My Veggies
Lasagna Verde from Vegan Richa
Smoky Paprika Green Bean Salad with Candied Walnuts from Plant-Powered Kitchen
Spicy Peanut Soba Noodles with Veggies from Keepin’ It Kind
Spicy Peanut Soba Noodles with Veggies from This Rawsome Vegan Life
Strawberry Avocado Mâche Salad from Choosing Raw
Strawberry Avocado Mâche Salad from Megunprocessed
Massive thanks to the lovely Kathy Patalsky and her publisher HMH for hosting this giveaway for one copy of the Healthy Happy Vegan Kitchen cookbook. This giveaway is only open to entrants with U.S. shipping addresses. The giveaway will run through 11:59PM PST on May 31st 2015.
Thank you so much Kathy from my the bottom of my heart for your invitation and this opportunity to review your wonderful cookbook and for hosting this giveaway! Well done with the cookbook! xx
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