Ever since Mr. B and I have decided to become mostly vegetarian, I have been on the lookout for some good recipe books. So, when I was contacted to review a cookbook based on one of the most comprehensive studies of nutrition in regards to a plant-based diet, I couldn’t pass it up.
Plus I have an addiction to cookbooks.
Now, most of the vegan/vegetarian cookbooks out there have a large number of recipes with tofu. Well, Mr. B isn’t too fond of the stuff. (Although I have snuck it into a recipe or two without him figuring it out. Hehe) So, I was a little apprehensive about that with this cookbook. But, thankfully LeAnne Campbell (daughter of the guy who wrote The China Study) did a great job of not having many tofu based recipes!
When I received it I immediately began to flip through and drool over may of the recipes! Including Thai Peanut Soup, Fettuccine with Broccoli & Cashew Sauce, No-Bake Peanut Butter Bars, and Chocolate Banana Pie. I was excited to try all the things! Nothing appeared to be overly complicated and most of the ingredients I know I can find at my local HyVee! Always a win for me when it comes to cookbooks!
Since it is fall and I enjoy a hearty breakfast on Sunday mornings, I decided to make the Pumpkin Pancakes! Super easy to make and rather tasty too! My only suggestion is to make sure that you cook them all the way through! I didn’t do so on a few and they were mushy in the middle! Oops. But, no worries of salmonella since there are no eggs in the recipe!
Makes 1 Dozen pancakes
2 pancakes: 4PP
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 tablespoon pumpkin pie spice
2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)
2 cups nondairy milk (I used unsweetened almond milk)
½ cup pumpkin (canned or pureed)
5 tablespoons maple syrup (I used a light syrup)
½ teaspoon vanilla extract
1) Preheat a nonstick skillet or griddle over medium-high heat.
2) Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Set aside.
3) In separate medium bowl, mix egg replacers, nondairy milk, pumpkin, maple syrup, and vanilla extract.
4) Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems too thick, add more milk.
5) Use a ¼ cup (I used 1/4) or ⅓ cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until top bubbles, about 2–3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.
Now that I’ve teased you with one great recipe, you now have a chance to check out all the others! The publisher is kindly offering a copy of The China Study Cookbook to a fellow reader!
All you need to do is use the nifty widget below to leave a comment! I want to know what your favorite cookbook is!
I don’t know if I have just one favorite, but I constantly use my Hungry Girl cookbooks for ideas and inspiration for meals!
Contest ends Wednesday (October 30th) at 12:00AM CT
I received a copy of The China Study Cookbook in exchange for a review/giveaway. All opinions (as always) are my own.