“Where do you get your protein?”
You’d think we would be done hearing that by now, but we also know that question is more of a protective-shield, and less of a genuine concern for our health. I mean, when I was in my 20s eating everything but fruits and vegetables (and about 40 pounds overweight), where was everyone’s concern about my general health? I’m now 45, a healthy weight with glowing skin and boundless energy that I should have had as 25-year-old me, and I STILL get that question!
Robin Robertson takes the Protein Question, spins it around with supporting nutritional science and healthy and delicious recipes to back it up. And with the many professional athletes THRIVING on a vegan diet, this is the perfect time to have a cookbook dedicated to vegan protein with healthy recipes that, as Robin says, “Supercharge your body!”
I’m so excited to have the opportunity to obtain an Advanced Reading Copy of this cookbook from NetGalley as I LOVE, LOVE, LOVE Robin’s “Veganize It! Easy DIY Recipes for a Plant-Based Kitchen.” I also own two more from the over 20 cookbooks she has penned: “Fresh from the Vegan Slow Cooker” and “1,000 Vegan Recipes”.
This cookbook has a focus on whole foods – making your own cheese and meat (sausage and ham!) – and not going the packaged, processed route. With mostly oil-free and gluten-free recipes, the definite focus is on protein, but also optimal health, revealing the myriad other vitamins and minerals that are in plant-based protein: tofu, tempeh, nuts, seeds, and beans.
Go find that in meat!
The stand-out here: Robin uses NO protein powder in any of these recipes. Robin shows how to up the protein using only whole foods.
My favorite recipe in “Veganize It!” is Bacon-Topped Mac Uncheese, so I had to first try the cheese sauce from the Two Bean Nachos recipe first! I love a cheese sauce recipe that doesn’t require cooking! Just blend, and smother anything and everything with this cheese! The color is not florescent yellow from a heavy-handed turmeric application, which is a vegan cheese pet peeve of mine! It’s a bit smokey with a definite “nacho” cheese flavor. I have used it on nachos and also on Taco Baked Potatoes!
The next recipe I had to try was the Black and White Bean Quesadillas! If I said this was a 30-minute meal I would be lying – it’s a 15 minute meal! So easy to put together and even prep ahead (or make ahead and reheat for lunches all week!) this is a must-try first recipe as soon as your book arrives on your doorstep. Easy, protein packed (of course), bursting with flavor and very filling. I ate this for dinner and was surprised at how little time it took to make and how full I was after eating only one of the four servings.
Of course, I couldn’t resist making something from the dessert chapter! It didn’t take long to decide on the Chocolate-Kissed Peanut Butter Pie. I mean, do I even have to explain why? Well, this gorgeous pie is on the cover, and has a spectacular photo next to the recipe. The other desserts had no chance! I’m planning on working my way through that chapter recipe-by-recipe ASAP! I love the GF options and I love the protein-goodness baked-in!
Okay, back to the pie! This was so easy to make and the perfect dessert for summer – no baking required. It’s a show-stopper! And peanut butter and chocolate?!? Well, just look at it! I can’t share the recipe; you have to get the book! No bake, GF and absolutely decadent!
If you are a cookbook collector, this is a great addition to your cookbook shelf. You will find yourself reaching for this book time and again for the easy cheese recipes – Tofu Feta, Easy Cheese Sauce, Everything Cheese Wheel – and dressings. For a new vegan, this is a great cookbook for easy weeknight meals and basics – Tempeh Bacon, Plant-Perfect Sausage, Baked Marinated Tofu.
So now more than ever when we are asked The Protein Question, we can say with a swagger: “I get my protein from plants. Why aren’t you vegan yet?”
The Plant Protein Revolution Cookbook launches August 11, 2020 and is available for pre-order NOW!