The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life

This is the perfect book for both those starting out at plant-based eating as well as those of us who are more experienced at it. I have been eating this way for the past 3-1/2 years, losing over 150 pounds in the process and coming off of all of my prescription medications (which is remarkable for me at the ripe old age of 70 now). What I like about this book is she shows others how they too can easily obtain such results. And she does it in a way that is humble and not pushy. For so many authors of diet and cooking books, it's all about their way or no way. But Kim is not like that.She starts out showing what kinds of foods to have in the pantry and refrigerator of a beginning plant-based food eater. Her list is very comprehensive, although I will say that as a person finds a few good recipes, they may pare down the amount of food items in their pantries. Then she moves into some different foods that many people may not be familiar with. A favorite of mine that she mentions is jackfruit. I've had jackfruit as a substitute for pork in pulled pork and pork barbecue sandwiches and I swear you can't tell the difference. In fact, I've known pork eaters to be secretly given jackfruit without realizing that they weren't eating pork. She also talks about miso (I love miso soup and eat it almost daily myself), nutritional yeast (a great healthy substitute for cheese), tamari, seitan, tempeh (another favorite meat substitute of mine) and tofu.Kim also shows us the things we should have in our kitchen to make some great plant-based meals. This section is invaluable because it is so easy to overbuy on kitchen gadgets and toys. The problem, at least for me, is not only does that become expensive, but where do you store everything? There are only a few essential items that you need and Kim describes what those are. Everything else is just a toy, which may be okay if you have the money and a really big kitchen.She also talks about substitutions. What to substitute in place of an egg in a recipe for example. Or what to use in place of oil. How to substitute for gluten (for those who are gluten intolerant).I could go on and on about what she covers. I particularly like the section on meal planning and organization. But you get the idea. There are sections on storing fruits and vegetables, moneysaving tips while shopping, how to decode food labels and even an essay about nuts by her father-in-law, Dr. T Colin Campbell (who says yes, eat nuts).And then the recipes: Breakfast recipes, breads, burgers, sandwiches, wraps, dressings and sauces, salads, appetizers, dips, spreads, soups and stews, entrees, side dishes and desserts.It's a very comprehensive book. Even after 3-1/2 years of eating this way, I learned some things from reading this book. And I got some great new recipes to boot. Well worth the money in my humble opinion!

When I got the phone notification from Amazon that my book had been delivered, I couldn't wait to get home today and flip through it! We own Kim's first book, PlantPure Nation, and have made nearly recipe from it. In fact, it automatically opens to the Creamy African Stew because we make it so often. I sat down tonight to go through her new book and I am so excited to get cooking! When I read the African Wraps are based on our favorite stew, I knew we had to make those right away. This week, we will also be trying the Blueberry Corn Cakes, Breakfast Potatoes, Green Garden Burgers, and Oatmeal Raisin Mookies.Kim's books are great because her recipes are simple and appeal to a wide group of people. If you already follow a plant-based diet or are just getting started, be sure to grab both of Kim's books and you'll be set!The only thing about this book that I'm disappointed about is there are no pressure cooker suggestions for any of the recipes. I follow PlantPure Nation on Facebook and know that Kim has been using her Instant Pot more and more. She even has a page in this book that talks about the Instant Pot. I know not everything can be made in a pressure cooker, but I was hoping in the "Kim's Hints" she would have included pressure cooker suggested times for some of the soups and such.

I've had this cookbook for about two months, and it's quickly become a favorite. Everything in it is oil-free and naturally sweetened. So far, I've made a few of the veggie burger recipes, breakfast recipes, salad recipes (which are great to put in mason jars -- or I use  Komax Salad Bottle Set of 2, with Leak Proof Salad Sauce Dressing Case (Pink, Green)  -- and take to work for lunch), and desserts.One of my favorite entrees is the Peanutty Greens and Tofu, which I've made several times now. It comes together quickly, and is super healthy and delicious. Last night I made the Indian Red Lentil Dahl (see first photo), and it was one of the best curries I've ever made. (I was also able to make it in my Instant Pot pressure cooker, which made cooking it even easier.) I've also made the Mom's Chocolate Pie recipe three times now (see other photo), and it's so simple to make; it comes together in less than thirty minutes. Even my husband, who's not a fan of pies in general, loves it.Although I've been vegan for over four years and have a small library of cookbooks, this is one I keep reaching for. If you're new to plant-based eating, I'd also highly recommend it; it makes the transition to a plant-based diet easy and delicious.

I have had this book about a month and so far have made 4 recipes. The photos of all the food are wonderful and mouth watering looking. I made the Classic Red Chili first. A 28 oz. can of crushed tomatoes and a half cup of tomato paste was far too much acid. I will not be making this again. Next I made Japanese Curried Vegetables. I could not believe how just 1 tablespoon of Maple Syrup just took over the flavor. And so bland. Next time I make, I will add some heat. I made the Green Curry coconut Soup and the 2 tablespoons of green curry paste was just way too much. In fact I had to mix in some rice and also mix in some of the bland Japanese Curried vegetables to tone the heat down enough to tolerate it. And I love spicy food, but this was not good. I made the Cream of Broccoli Soup and this was really good. I was surprised at the flavor of the nutritional yeast. I had never eaten it before. I will definitely make this again. I plan to make the Mushroom Corn Chowder next.I read all the other reviews and it seems I am in the minority. Perhaps after I try more recipes, I will write a different review.

Great information and the recipes look fab. perfect for a newbie to WFPB diet like me.

I am transitioning to a vegan diet but it is not easy. This cookbook changed that for me. There are easy recipes to make with ingredients I understand. So many Vegan cookbooks have ingredients you need a dictionary to look them up. I am very pleased.

This book has the best Pad Thai recipe ever! Worth the price for that but it is just as good as her first book. I also purchased for family.

Good choice for anyone interested in healthy whole food and simple cooking.

Every recipe meets the requirements of a plant-based diet free of added oils. Every recipe I have tried so far has turned out great. I highly recommend this cookbook.