I am in love with this book! I love making ice cream at home – I have posted 27 of my own recipes – but I haven’t been making ice cream lately. I sold my house and put my ice cream maker is in storage, so luckily, this new book is out now to inspire us all!
I am so happy to highlight this book on my blog today. Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan is coming out on May 20th and you can preorder it here! I love this book for so many reasons! It is full of original, easy to make recipes that are full of flavor. It is written by two chefs who know what they are doing and who teach vegan cooking classes at the Catskill Animal Sanctuary. And, not only did I test recipes for the book, but I edited it as well!
I am taking a break from cooking and developing recipes for my book and catching up on all of the new vegan publications. First up, East Meets Vegan by Sasha Gill. I couldn’t wait to dive right into this one. It’s filled with Asian inspired recipes, which is my most craved cuisine, but also the most challenging for me to recreate in my own kitchen. Until now.
I love this book. It’s simple, easy, and filled with normal recipes that are appealing, which is the point of the book, to appeal to vegans and omnivores alike. It’s written by an Australian blogger named Amanda Logan, from My Goodness Kitchen, and it has inspired me to believe that perhaps, I too, could write my own cookbook.
A few weeks ago, I had the enormous pleasure of having dinner with one of my plant-based heroes, Dr. Neil Barnard. I can’t really put into words how wonderful it was to sit and talk with such an accomplished man, a pioneer in his field, and a big influence on my life and work. And today I am honored to feature Dr. Barnard’s new book, The Vegan Starter Kit.