I am so very grateful that they allowed me to have this book for review.
It contains 200 recipes that cover everything from breakfast to dinner to desserts (and everything else in between).
In addition to recipes Dreena provides a reference section entitled Plant Powered Pantry. Here she discusses the variety of ingredients she uses. She provides examples of their flavors, where to use them, how to cook them, what compliments nicely with them, etc. For example:
I could sit and just read this section like a book and absorb all that she has here. It is the perfect reference guide for those who may not be as familiar with whole foods or vegan foods.
In all of her recipes Dreena includes whether they are gluten free or nut free (to be sensitive to those with allergies). This did serve to provide me with a little bit of confusion.
In my house we don't have any allergies or sensitivies to gluten. So for me figuring out the various types of flour (millet, chickpea, rice, spelt, etc) has been a bit challenging. It has been a welcome exposure though as I feel like I always depend on all purpose flour. The flavors these flours provide enhance the recipes and have opened a new world for me.
The recipes also contain hints and tips through Dreena's "Ingredients 411" and "If This Apron Could Talk."
I selected two recipes from the book:
Coconut Banana Muffins
These have just a hint of banana, a slight chew from the coconut, and a crunch from the turbinado sugar topping.
I was excited that oat flour was one of the ingredients as I got to make my own. I took quick oats and gave them a spin in my vita-mix. I was stunned because it worked like a charm and was so easy. I doubted that it would make the flour so fine, but have no fear it really does work.
These were the perfect muffins to get my crew going on their first day of school.
I also tried out:
Lemony Luscious Almond Cake
topped with fresh strawberry sauce
Holy Smokes Batman...this is good. The cake is super moist which is on account of adding 2 whole lemons. Yes that step is what intrigued me to make the recipe. You boil two lemons and they go in this cake (minus the seeds).
I love the combination of strawberry and lemon together so I chose the Dreena's strawberry sauce, instead of the maple sauce recommended by the book, to accompany the cake.
Overall I love the diversity of the book. I am still struggling with the variety of ingredients that I don't normally keep on hand, but I am slowly adding items to my pantry so that I can make more of her recipes.
I think this cookbook is definitely one to be added to your collection.
If you would like to hear another opinion, and perfectly penned review check out Gena at Choosing Raw who also reviewed this book.