Robin Robertson and her awesome cookbooks a few months ago. She has a great line of vegan cookbooks that cover the gamut of good, whole-food, plant-based dishes that your whole family will love. One of her most recent books, Nut Butter Universe, is perfect for the nut-butter-lover (?) in your life. It has recipes to make your own butters, which is really helpful considering how expensive good quality nut butters can be. Really, this cookbook is a fabulous collection of recipes for sides, main dishes, desserts, breakfast items (the apple-almond butter pancakes are also a favorite of ours) and more. Just because it's a vegan cookbook doesn't mean there's a lack of flavor in these dishes. It also doesn't mean it's low calorie. You still need to watch your serving sizes. With that said, when you're eating a primarily whole-food, plant-based diet, you have more leeway in what and how much you eat. Counting calories becomes almost unnecessary when you are eating real foods as opposed to foods out of a box.
Anyhoo...check out the cookbook! It will make a great addition to your kitchen cookbook collection.
Nuttzo original blend of seven nuts and seeds instead of almond butter (the blue label). I know quite a few people that have got nuttzo for Nuttzo, so when I saw that it was available in my local grocery store, I figured I'd give it a try. It's amazing and worth the hefty price tag.
Nuttzo Greens and Potatoes
2 lbs. Yukon Gold potatoes, diced into 1-inch pieces
2 medium carrots, diced small
1 large bunch of Rainbow Chard, chopped
1-2 tsp sesame oil
1/2 cup Nuttzo Original blend
1/4 cup soy sauce
2 tbs rice vinegar
2 tsp minced ginger
1 tsp minced garlic
1. Heat 1-2 tbs of water in a large saute pan over medium-high heat. Add the potatoes and carrots and saute until they have softened but gotten a nice crispy crust (about 10 minutes).
2. Add the the chard and sesame oil to the pan an saute until the chard is slightly wilted (about 5 minutes). Reduce heat to low so the mixture stays warm while making the sauce.
3. In a separate sauce pan, mix together the remaining ingredients. Cook over medium-low heat until it starts to bubble. Cook about 5 minutes, stirring continuously as the sauce thickens.
4. Once the sauce is at the consistency of your liking, add it to the vegetables. Enjoy!
|Sorry, the picture isn't the greatest but it tastes the bestest!|