The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
by Leanne Campbell, PhD.
When T. Colin Campbell and his son Thomas M. Campbell published The China Study ten years ago, the possibility that the food we eat (particularly animal products) might be affecting our health was seen as somewhat radical. A decade later, being vegan is practically in vogue.
While some may choose to dismiss The China Study either because of the controversies surrounding its research methods or skepticism or personal dietary preference, there’s no question that more people are more cognizant of what they are eating.
I’m one of them.
As regular blog readers know, I’ve been a vegetarian (well, pescetarian, if we’re getting technical) for almost 19 years. During the past year and a half, I’ve been adapting to a gluten-free diet to help with stomach woes and migraines, both of which have greatly diminished. I follow a lot of gluten-free, vegetarian, and vegan blogs and of course I can’t resist checking out any cookbook from the library that might offer a few new recipes fitting those categories.
The China Study All-Star Collection was a cookbook that recently caught my eye because two of my favorite vegan chefs, Dreena Burton of Plant Powered Kitchen and Lindsay Nixon of Happy Herbivore fame, have recipes in this book. The author, Leanne Campbell is the daughter of T. Colin Campbell, who advocates eating “whole, plant-based foods, with little or no added oil, salt, or refined carbohydrates like sugar or white flour” (from Whole, pg. 209).
Not all the recipes are gluten-free, but many offer suggestions for modification – or, if not, could probably be made GF with some minor adjustments. The photography is well-done throughout the book and nearly every recipe includes a photo.
What I Made: Haven’t had the chance to try any of these yet.
What Looks Good (all of the recipes I listed below seem to be naturally gluten-free or easily modified):
Apple-Swirl Loaf, by Dreena Burton (pg. 15)
Caesar Salad, Jazzy-Style, by Laura Theodore (pg. 80 and 82) ~ with a tofu-based Caesar Salad Dressing recipe also provided; this one is GF except for the croutons, which could be easily substituted
Fresh Corn Salad, by Leanne Campbell (pg. 86)
Black Bean Soup with Sweet Potatoes, by Dreena Burton (pg. 106) ~ this looks perfect for the fall!
Everything Minestrone, by Lindsay Nixon (pg. 114)
Mellow Lentil “Sniffle” Soup, by Dreena Burton (pg. 117)
Sweet Potato and Yellow Split Pea Soup, by Chef AJ (pg. 121) ~ another one that I want to try this fall
Sneaky Chickpea Burgers, by Dreena Burton (pg. 127) ~ the oats in these would need to be GF
Barbeque Portobello Sandwiches, by John and Mary McDougall (pg. 128) ~ obviously, the buns would need to be GF
Blue Corn Chickpea Tacos, by Lindsay Nixon (pg. 134)
Savory Mushroom Stroganoff, by Laura Theodore (pg. 162)
Most of the recipes are accompanied by bright, well-done photography and none of the directions seemed particularly cumbersome.
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