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The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health
An essential resource for your health―if we are what we eat, let’s make every (delicious) bite count!
This cookbook will no doubt transform your kitchen, bringing new plant-based, whole food ideas to the table and offering easy yet healthy recipe solutions for everything from celebratory meals to rushed weeknight dinners. Ashley Madden is a pharmacist turned plant-based chef, certified holistic nutritional consultant, and devoted health foodie. A diagnosis of multiple sclerosis changed her whole life and approach to food, eventually shaping a new food philosophy and inspiring this book.
The Plant-Based Cookbook is especially helpful for those with dietary requirements or food allergies as all recipes are vegan, dairy-free, gluten-free, and oil-free without compromising on taste or relying on packaged and processed ingredients. All-natural recipes Whether you consider yourself an amateur home cook or a Michelin Star chef, this collection of recipes will inspire you to turn whole foods into magical, mouthwatering meals and give you confidence to prepare plants in creative and health-supportive ways.
This cookbook will no doubt transform your kitchen, bringing new plant-based, whole food ideas to the table and offering easy yet healthy recipe solutions for everything from celebratory meals to rushed weeknight dinners. Ashley Madden is a pharmacist turned plant-based chef, certified holistic nutritional consultant, and devoted health foodie. A diagnosis of multiple sclerosis changed her whole life and approach to food, eventually shaping a new food philosophy and inspiring this book.
The Plant-Based Cookbook is especially helpful for those with dietary requirements or food allergies as all recipes are vegan, dairy-free, gluten-free, and oil-free without compromising on taste or relying on packaged and processed ingredients. All-natural recipes Whether you consider yourself an amateur home cook or a Michelin Star chef, this collection of recipes will inspire you to turn whole foods into magical, mouthwatering meals and give you confidence to prepare plants in creative and health-supportive ways.
- GenresCookbooksNonfiction
280 pages, Hardcover
Published March 2, 2021
2 people are currently reading
40 people want to read
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Displaying 1 - 3 of 3 reviews
March 12, 2021
How? How is it I’m the first reviewer? I know it is a new-ish book, however what are y’all waiting for? Read this cookbook, pretty please with a chickpea on top!
No you don’t have to be vegan. No you don’t have to adhere to a gluten-free diet. A recipe is a recipe. Anybody can eat anything they are physically able to. You can eat whatever animal you choose and any and all of these recipes would go along side of your desired food very nicely. And there is always meatless Monday. Just saying.
I found the recipes, for the most part, all able to be made today with what I have on hand. No trips to the grocery store. I did not say once to myself “what the heck is that ingredient”. All simple food can join forces to create a spectacular recipe, with the help of this book. Seriously. I kid you not. We are all friends. I would not lie to you.
So I have a system when I read a cookbook. Do you know those Post-it note flags? If I want to make a recipe, in no real rush, I put the tabs on the right side of the page. If I want to make a recipe, fairly quickly, I put the tabs on the top of the page. If I want to make a recipe, ASAP, I put the tabs on the right corner of the page. Well let me tell you I didn’t need these flags because I’m making every recipe. You don’t know that going into a book so you start flagging away. When I got to the end I realized I tagged every page. This is never happened before.
I knew I was going to love this book before any of the recipes were read by me. The introduction by the author hit me like no introduction before. I am so happy to have read every single page of this book but especially the introduction. I am not alone in my food journey. I saw so many similarities between the author and me. Most reassuring.
Have I waxed poetic about this book enough? Nope. The pictures were divine. I wanted to reach out and pick up any number of the foods pictured in this cookbook. I am looking at the picture of the lemon turmeric bliss balls right now. Of course the photo doesn’t have smell (why aren’t cookbooks scratch and sniff like the stickers I used to have in the 1980s?) but I swear it has texture. I swear it does. The photos almost look three-dimensional.
OK I cannot type anymore. Not because I have nothing else to say but because I need to make these lemon turmeric bliss balls now.
No you don’t have to be vegan. No you don’t have to adhere to a gluten-free diet. A recipe is a recipe. Anybody can eat anything they are physically able to. You can eat whatever animal you choose and any and all of these recipes would go along side of your desired food very nicely. And there is always meatless Monday. Just saying.
I found the recipes, for the most part, all able to be made today with what I have on hand. No trips to the grocery store. I did not say once to myself “what the heck is that ingredient”. All simple food can join forces to create a spectacular recipe, with the help of this book. Seriously. I kid you not. We are all friends. I would not lie to you.
So I have a system when I read a cookbook. Do you know those Post-it note flags? If I want to make a recipe, in no real rush, I put the tabs on the right side of the page. If I want to make a recipe, fairly quickly, I put the tabs on the top of the page. If I want to make a recipe, ASAP, I put the tabs on the right corner of the page. Well let me tell you I didn’t need these flags because I’m making every recipe. You don’t know that going into a book so you start flagging away. When I got to the end I realized I tagged every page. This is never happened before.
I knew I was going to love this book before any of the recipes were read by me. The introduction by the author hit me like no introduction before. I am so happy to have read every single page of this book but especially the introduction. I am not alone in my food journey. I saw so many similarities between the author and me. Most reassuring.
Have I waxed poetic about this book enough? Nope. The pictures were divine. I wanted to reach out and pick up any number of the foods pictured in this cookbook. I am looking at the picture of the lemon turmeric bliss balls right now. Of course the photo doesn’t have smell (why aren’t cookbooks scratch and sniff like the stickers I used to have in the 1980s?) but I swear it has texture. I swear it does. The photos almost look three-dimensional.
OK I cannot type anymore. Not because I have nothing else to say but because I need to make these lemon turmeric bliss balls now.
January 27, 2025
A plant based diet is good for all, an anti-inflammatory diet helps some, and the recipes are tasty. Family favorite: Chia pudding.
September 27, 2021
Fantastic cookbook, easy to follow and delicious recipes with beautiful photos!!
I'm a long-ish time vegan but newly gluten free. Even without being both of these, these recipes pack a serious flavor bomb. So so yum
I'm a long-ish time vegan but newly gluten free. Even without being both of these, these recipes pack a serious flavor bomb. So so yum
Displaying 1 - 3 of 3 reviews