I usually shy away from reviewing a cookbook because I easily get put off by each recipe calling for processed stuff, fake meats and too much tofu:). I almost never have those things at home, and I wont buy them just to try out a recipe. I hardly ever have vegan butter at home these days too.
When Dianne Wenz(aka Veggie Girl), from Vegan Heritage Press asked me if I’d review Robin Robertson’s Nut Butter Universe,
Robin Robertson needs no introduction really. Her culinary experience spans over 25 years and she is an award winning vegan cookbook author of some amazing and diverse cookbooks.
If I went shopping for a cookbook, most likely I will pick up one with a lot of detailed large and beautiful pictures. But then I already have a few of those and I haven’t cooked as much from them as much as I did from this book.:) There are limited pictures in the book. The recipes though are simple, creative, cover many cuisines, and still very intuitive that you can imagine how the final product will look and taste. And also so many vegetable based options, very whole-foods friendly and easily editable to taste.
I tried the Roasted Tahini Cauliflower first because, a- it calls for cauliflower, b- it is roasted, c- theres Sriracha and Za’atar in the sauce. yum! Of course, I added more Sriracha than called for 😉
In my small kitchen, some times the things move round during re-organization and can never be found. Such was the case when I decided to make muffins. I couldn’t find my regular muffin pan, so I made these mini ones instead. And I tell ya, these mini muffins are much funner than the large ones. Hubbs isnt a fan of too much sweet, but he loved these minis. I used Spelt flour instead of all purpose and almond-walnut butter instead of pecan butter and made a smaller batch and they came out delicious. These made a perfect breakfast!
The other great part about the book is the Soy-free and Gluten-free Index. You can pick out the recipes per your diet preference very easily.
I had been postponing trying a queso and when I saw it in the book I decided to make some. Quinoa with Black eyed peas and some Cashew Queso sauce. Because I have cooked Black eyed peas easily in the kitchen 🙂
For more recipes, pictures and review posts.
Check out The Summer Berry Cheesecake, Romesco sauce, Nutty Buddy Burgers and more at Somer’s review.
The Fantasy Brownies and Black Bottom Peanut Butter Freezer pie at Kristy’s review.
And more at Nut Butter Universe Blog Tour.
More cauliflower pictured below.
What attracts you to a cookbook initially and what makes the cookbook the most used, splattered, post-it-ed one? Leave me a comment
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