By Hanna, East Wenatchee Librarian
Are you planning to attend the Environmental Film & Lecture Series: Plant Rich Diet Challenge at the Wenatchee Valley Museum and Cultural Center on October 13th? Check out these plant based cookbooks in our library collection for inspiration!
The challenge is an in-person and online presentation and panel discussion about how choosing plant-rich diets can make a real and immediate impact in reducing greenhouse gas emissions, deforestation, biodiversity loss, soil degradation, and air and water pollution. It can even address the growing problems of antibiotic resistance, future pandemics, and chronic illnesses. The Environmental Sustainability Rotary Action Group Plant-Rich Diet Task Force will take us on a surprising journey to learn how what’s on our plates can make a positive difference for our personal and planetary health. The presentation will be followed by a panel of local experts to help deepen our understanding and explain how to participate in the 15 Day Plant-Rich Diet Challenge.
Enter a free drawing for a plant-based cookbook and enjoy a plant-based tasting bar! A donation is encouraged at registration.
Between low-paying jobs, car troubles, student loans, vet bills, and trying to pay down credit card debt, Toni Okamoto spent most of her early adult life living paycheck to paycheck. So when she became a vegan at age 20, she worried: How would she be able to afford that kind of lifestyle change? Then she discovered how to be plant-based on a budget. With Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet—and your wallet. Check out the Plant Based on a Budget blog here.
Provecho : 100 Vegan Mexican Recipes to Celebrate Culture and Community by Edgar Castrejon
Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. Check out Edgar Castrejon’s website here.
Veganeando : 80 Recetas Faciles, Saludables y Caprichosas by Miriam Faba
Si eres de los que piensan que las verduras y hortalizas son platos desabridos e insipidos, este recetario te sorprendera: incluye menus semanales nada aburridos, trucos para cocinar vegetales de manera mas gustosa y consejos para escoger los mejores productos locales, organicos y de temporada. De forma sencilla y clara, Miriam Faba nos cuenta, ademas, su experiencia y las estrategias que siguio cuando hizo la transicion al veganismo. Check out Miriam Faba’s blog here.
Jones shares recipes for quick, sustainable, and stylish vegetable-centered meals. The recipes are easy to make– and keep sustainability at the center of every dish. The variety and depth of flavors will make these inventive, deeply satisfying dishes your new kitchen standbys for vegetarians and vegans. Jones also includes information to help you reduce waste, use leftovers, make your kitchen plastic-free, and make you a more environmentally mindful shopper. Check out Anna Jones’ blog here.
Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Corn Maque Choux-Stuffed Jamaican Patties with Hot Pepper Sauce, Berbere-Spiced Black-Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew with Winter Vegetables and Cornmeal Dumplings.
Bestselling author Kathy Hester shows you how easy it is to pressure cook, steam, sauté and slow cook with your Instant Pot®. Cook an entire meal at the same time with Kathy’s layered entrees and sides. With recipes like Herbed French Lentils with Beets and Pink Rice, Creamy Mushroom Curry with Brown Basmati Rice Pilaf, Southern- Style Pinto Beans, Whole-Grain Cornbread, Smoky Pecan Brussels Sprouts and Tres Leches-Inspired Dessert Tamales, maintaining a vegan lifestyle has never been easier or tastier. Check out Kathy Hester’ blog here.
Vegan cookery expert Katy Beskow celebrates cooking for pleasure, soul and enjoyment, without having to spend hours in the kitchen. Using ingredients readily available in supermarkets, Katy’s easy recipes and instructions will have you making delicious, nutritious meals time after time. The book explores how a mindful cooking process is as comforting as the final dish, even when you have just 15 minutes to spare, and offers 100 recipes, including comfort classics (chocolate chili, moussaka bowls); sides & bites (sweetcorn fritters, speedy samosas); and sweet comforts (cherry pot pies, jam sponge pudding). Check out Katy Beskow’s blog here.
For Allison Day, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about. Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes, these pages contain an innovative, easy-to-follow “Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff. Check out Allison Day’s blog here.