Inside the eye-catching colorful matte cover of The Abundance Diet are simple, unintimidating and healthy plant-based recipes. Starting with an informative prologue to help guide the reader through improved kitchen, shopping and eating habits; The Abundance Diet transitions to 8 chapters of recipes with a little bit of everything for everyone. Author Somer McCowan, of the popular vegan blog Vedged Out, has amassed recipes that will please a broad audience with her ability bring so much flavor to the plate with such simple ingredients. This is a fantastic cookbook for anyone interested in eating well with nourishing and delicious meals while retaining the traditional flavors. Whether you’re a new, experienced or aspiring vegan; The Abundance Diet has a number of great staple recipes for fresh, flavorful, healthful comfort food.
We sampled three recipes from the cookbook and have permission to share one of our favorites, the Cheesy Cauliflower and Potato Bake. In addition to sharing this wonderfully hearty, cheesy recipe; we are also giving away one copy of The Abundance Diet to one lucky (US based) Vegan Miam reader. Entry details at the end of this post.
Cauliflower or Parsnip Tabbouleh
Pg 120 Eight: Salads & Dressings
We’ve had cauliflower rice before but we’ve never thought of substituting cauliflower for bulgur in tabbouleh. This raw tabbouleh is full of fresh, bright Mediterranean flavors and wonderful texture. It’s a great base for a protein and pairs superbly with your favorite tahini dressing. The recipe couldn’t be any simpler to prepare and make a generous amount too. Since this is raw and made from fresh, crisp ingredients it is best consumed the same day, but allow a bit of time for all the flavors to come together before serving. We were surprised by how satisfying and filling this dish was with just a cauliflower base. A really superb and inspiring Mediterranean recipe.
Tip: The recipe suggests 2-3 tablespoons of freshly squeezed lemon juice, we prefer using 3 tablespoons to really bring all the flavors out in this tabbouleh. For our tastes, we also liked a little freshly ground pepper mixed in as well.
Somer McCowan’s Cauliflower or Parsnip Tabbouleh recipe is available at The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods (Amazon.com).
Happiness in a Cookie Bite
Pg 188 Twelve: Desserts
Ours turned out a little darker than the pictures in the cookbook, this could be down to the fact that we only had brown flaxseeds and used them instead of the recommended golden flaxseeds. We added the optional chopped cranberries and loved the flavor and texture they provided. These Cookie Bites turn out a bit like cookie dough balls and they’re so decadent and substantial that one cookie bite is sufficiently satisfying. They’re mostly raw and super easy to prepare, just mix everything in a bowl with your hands, shape into balls and refrigerate. For best results, allow them to sit and harden in the fridge. These were a huge hit with our non-vegan friends and family and make a great alternative to granola bars as well.
Tip: This recipe can easily be doubled and the cookie bites are great leftover. The recipe suggests adding cranberries, we did and we loved them.
Somer McCowan’s Happiness in a Cookie Bite recipe is available at The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods (Amazon.com).
Cheesy Cauliflower Potato Bake
Pg 172 Eleven: Main Dishes
The photos for this recipe in the cookbook show broccoli in the dish but the recipe doesn’t call for any broccoli. I imagine some added vegetables would be nice and the cookbook photographer, Annie, helped clear up the broccoli confusion in our comments section. With just potatoes and cauliflower, this Cheesy Cauliflower Potato Bake is a suitable alternative to macaroni and cheese. The rich and creamy cheese sauce was super smooth and took these simple ingredients to another level. This was good, hearty comfort food made quick, easy and healthy. We used a round 10” cast iron skillet instead of the recommended 9×9 square baking dish and it turned out perfectly. This recipe was super easy to prepare and cook and makes a hearty meal or an exceptional side dish; either way this is a dish that we’ll surely be making time and again.
Tip: Dry sherry is optional in this recipe but I highly recommend using it for added depth and bite.
Cheesy Cauliflower Potato Bake
Yield: 4 servings
- 2 large russet potatoes (1 pound), peeled and cut into ½-inch dice
- 1 small head cauliflower, cut into small florets (4 heaped cups)
- ¼ cup raw cashews (soaked 4 to 6 hours)
- 1 cup unsweetened almond milk
- 3 tablespoons tapioca starch
- 1 tablespoon mellow white miso
- 1 teaspoon smoked paprika
- 1 small garlic clove, minced
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon dry sherry (optional)
- ½ teaspoon ground mustard powder
- 3 tablespoons nutritional yeast
- Dash of cayenne
Preheat the oven to 375°F. In a large pot, bring 6 to 8 cups of salted water to a boil over high heat. Add the potatoes and cauliflower, reduce the heat to medium, and boil for 10 minutes. Don’t worry if the vegetables are still slightly firm, as they will continue cooking in the oven.
While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cayenne and blend until completely smooth and creamy, 1 to 2 minutes.
Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the sauce into the vegetables if necessary.
Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the vegetables are completely cooked through.
Recipe from The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods, copyright © 2015 by Somer McCowan. Used by permission Vegan Heritage Press, LLC.
More Recipes From The Abundance Diet
Apple Pie Green Smoothie from Vedged Out
BBQ Roasted Chickpea Summer Salad from The Taste Space
Cherry Soft Serve Ice Cream from Forks Over Knives
Happiness in a Cookie Bite from Spa Bettie
Morrocan Lentil Soup from Vegan Richa
Raw Cashew Horchata from An Unrefined Vegan
Raw Pad Thai from The Humane Society of the United States
Rawkin’ Rainbow Kale Salad from Dianne’s Vegan Kitchen
Tomato Basil Bisque from Kelli’s Vegan Kitchen
Now it’s your chance to win a copy! My deepest gratitude to the amazing pair Somer McCowan and her publisher Vegan Heritage Press (Thank you Dianne xoxo) for giving away a copy of The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods cookbook. The giveaway is only open to entrants with U.S. shipping addresses, sorry international readers (xoxo).
Use the Gleam widget below to enter for a chance to win. You can come back everyday for a bonus entry and re-share a tweet.
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• This is a sponsored giveaway provided by publisher Vegan Heritage Press.
• The Giveaway ends 11:59PM 15th August 2015. (Pacific Time / PST).
• One winner will be drawn randomly by using Gleam and will be notified via a certified Vegan Miam email, unless otherwise stated. Winner must respond with current/correct address within forty-eight (48) hours or prize will be forfeited and another winner will be drawn.
• Prize will be shipped directly to the winner by Vegan Heritage Press. Vegan Miam is not responsible for any unsent, lost or stolen prize(s).