My New Favorite Vegan Cookbook- Naturally Gourmet

A few months ago, one of my husband’s relatives gave us a vegan cookbook- Naturally Gourmet by Karen Houghton.  The recipes are all pretty simple and easy and, so far, all of the dishes have been VERY tasty!  I actually made every single dish at our recent Christmas dinner from recipes in this book:

  • Lentil Roast
  • Zucchini Casserole
  • Whipped Potatoes
  • Dinner Rolls
  • Pear Pie

I’m a pretty big fan of pumpkin pie, so I’ve been extremely interested in finding a good vegan pumpkin pie.  This cookbook just happens to have the best vegan pumpkin pie recipe that I have EVER tasted!

Other recipes I’ve made and really liked:

  • Brazilian Salad
  • Lentil Soup
  • Eggplant & Garbanzo Ratatouille
  • Indian Lentils and Rice
  • Mushroom Gravy- my husband really loves this one!
  • Vegetable Pot Pie
  • Pesto Pizza
  • Apple Walnut Muffins- YUM!

As you can see, the recipes don’t have fancy names.  They usually don’t have fancy ingredients either, which I like.  My ONLY complaint would be that sometimes they call for processed products (such as Better Than Sour Cream).  However, a lot of the recipes don’t, and often you can make your own substitutions. Oh, and here’s the really great part- EVERY recipe in the book is accompanied by a full-page beautiful color picture of the finished product.  As a visual learner, I really respond to this type of cookbook, and so do my digestive juices  🙂  I also love that the cooking directions are simple and to-the-point.  Read-with-a-dictionary words can be fun, but not when I’m a hurry to get some dinner on the table.

Here’s something you can try at home right now- a mushroom gravy recipe that I adapted from the one in Naturally Gourmet.

Vegan Mushroom Gravy

Ingredients:

  • 2/3 cup raw cashews
  • 2 cups water
  • 2 T cornstarch
  • 1 T La Chikky Seasoning (or similar MSG-free vegetarian chicken or beef seasoning)

    I really love this stuff

  • 3/4 tsp salt
  • 3-4 fresh mushrooms

Blend water and cashews until creamy.  Add cornstarch, vegetarian chicken seasoning and salt.  Blend well.  Add mushrooms and blend briefly.  Cook gravy in a kettle until thickened, stirring frequently.  Serves 6.

Many of the recipes in Naturally Gourmet use their version of this basic gravy recipe.  I changed it just a tad based on the ingredients I preferred or usually had on hand.  It is delicious over mashed potatoes, in a vegetarian pot pie, or over toast!  If you like it, I would highly recommend this cookbook, especially if you’re new to vegan cooking.  It’s my current go-to when I’m looking for weekday recipes to try.

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Documentary Review: Food Inc.

*Recently, my husband and I watched two documentaries: Fat Sick and Nearly Dead, and Food Inc. We were so inspired and informed by them and I’d highly recommend them to anyone (both are available on Netflix instant play!).*

Food Inc. is a documentary about the food industry.  Most Americans really don’t know where their food comes from, and that’s just how the industry wants it.  This documentary pulls back the curtain and gives us some important insight into where our food comes from, what GMO’s (genetically modified organisms) mean for the future of our food, and why our individual choices really do matter if we ever want to see change.

This documentary may shock you, amaze you, and make you angry.  At the very least, it will probably make you want to change some of your eating choices and habits for both health and ethical reasons.  Food Inc. may change your life!  We were so glad that we have already made the choice to eliminate animal foods from our diet, but after watching Food Inc. we also made a strong commitment to quit purchasing genetically modified foods.