This is Kim Campbell’s new book: The Plant Pure Kitchen! I had a chance to preview it – it’s coming out next week, on January 24th, and if you are into oil free plant based cooking, this book is for you.
There are 130 recipes! They are creative, clean, and easy to make. This book has it’s own vibe, which is different than a lot of the other vegan cookbooks I have been reading lately. It is simple and I love it. I think you will too.
There are tons of breakfast ideas – the usual plant based suspects like chia seed pudding and plant milk. There is a whole list of quick breads but ones I have never even thought of – rosemary garlic bread, beer bread, and oatmeal raisin muffins. You won’t believe how many salad dressings Kim has come up with and sauces for everything including enchilada and hoisin sauce. (Finally, homemade hoisin sauce!)
Of course, there are lots of soups, salads and appetizers. And then entrees from pasta, carrot loaf and pad thai to enchiladas, stuffed peppers, and quiche. And amazing sides like scalloped corn (love this!), polenta fries, and onion rings. And no book is complete without dessert. Think cobbler, cookies and pies.
This book is truly a joy to cook from. I have already made a few recipes including this Bourbon Mushroom dish. But when I made it, I used white wine! This will be a well worn cookbook before long. If you are looking for new and different ideas, this book is for you!
Bourbon Mushrooms
Ingredients
Vegetables
- 1 pound button or other mushrooms or a combination sliced
- 1 onion halved then thinly sliced
- 6 garlic cloves minced
- ¼ to ½ cup low-sodium vegetable broth
Sauce
- ½ cup low-sodium vegetable broth or more as needed
- ½ cup unsweetened applesauce
- ¼ cup tomato paste
- 3 tablespoons balsamic vinegar
- 2 tablespoons low-sodium tamari
- 2 tablespoons bourbon dry white wine, or pineapple juice
- 1 tablespoon pure maple syrup
- 1½ tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon red pepper flakes
Instructions
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In a large skillet over medium-high heat, sauté the mushrooms, onion, and garlic in a little of the vegetable broth until the mushrooms are tender, about 8 minutes. Add more vegetable broth as needed to keep the vegetables from sticking.
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In a small bowl, whisk together the sauce ingredients until well combined. Add the sauce to the skillet, reduce the heat to medium, and cook until bubbly and thickened, 3 to 4 minutes. Reduce the heat to low and continue cooking for another 10 minutes. If you like your sauce thinner, add more vegetable broth, 1/4 cup at a time. Serve warm over rice, potatoes, barley, or pasta.
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Kim’s Hint: I like to use a mix of sliced portobello and shiitake mushrooms for an especially meaty texture. This makes a wonderful addition to a baked potato bar!