Cookbook of the Month !

At Home in the Whole Food Kitchen

Celebrating the Art of Eating Well

By Amy Chaplin

http://amychaplin.com

Inspire me you did Amy Chaplin ! What an incredible work of art. I absolutely love this cookbook. I received it as a birthday gift from my girls and I have cooked up a storm this week. There simply aren’t enough hours in the day !

The loaf of bread featured in the photo above, “Spelt Brown Rice Bread with Sesame” is just one of many recipes that I have tried out so far. It is a spin off of Jim Lahey’s famous no-knead method and strongly resembles a whole-grain sourdough with brown rice. It tastes absolutely divine 🙂

I’ve tried numerous recipes to date with much success. These include :

• Superfood Oatmeal with goji berries, chia and mulberries
• Soaked Oats and Chia with Almond milk, flax and wheat germ
• Blackberry Cornmeal Muffins
• Coconut and Quinoa Pancakes ( to die for and so so simple) – coconut-quinoa-pancakes
• Tempeh Portobello Burgers
• Greens and Grains Roll with Avocado and Carrot Dipping Sauce ( Vegan sushi !)
• Herbed Black Quinoa Muffins with sweet potato and caramelized onions ( perfect along side a creamy squash soup)
• Whole – Wheat Fettuccini with Kale, Caramelized Onions, and Marinated Goat Cheese

* I substituted raisins with dried cranberries – delectable 🙂

Amy Chaplin has a second book : Whole Food Cooking Every Day which is also on my bookshelf. I know, I’m obsessed with cookbooks what can I say ? It is also extraordinary and I highly recommend. Some of my favourite recipes include :

• Buckwheat Millet Bread
• Beet- Fennel Seed Bread
• Broccoli Spinach Soup
• Winter Squash Soup
• Curried Caulifower Soup
• Black Rice-Black Sesame Crackers
• Roasted Apple-Almond Cakes with Cardamom – it literally melts in your mouth !
• Berry Compote
• Matcha Latte
• French Lentil Tomato Bake with Kale and Capers lentil-tomato-bake-kale-capers

“Whole Food Cooking Every Day is a stunning selection of Amy’s key recipes. Colorful, informative, and simply brilliant, it unveils how easy and fabulous whole food cooking can be every day!”

-David Frenkiel and Luise Vindahl, Green Kitchen Stories

Both of Amy’s books are James Beard Foundation Award Winners.

During the month of February I have delved into these two outstanding cookbooks and my cooking has totally transformed into something new and exciting.

I was only able to find a few of her recipes on line ( highlighted in bold with attached link )

If you enjoy cooking and, experimenting with wholesome ingredients brings you joy, then I highly recommend investing in either one or what the heck ….both 🙂

Feeling inspired, I created my own recipe this week, simple, effortless and full of goodness.

Flatbread Pizza with pesto, roasted tomatoes and balsamic mushrooms

Prepare your flatbread vegetable-flatbreads form Green Kitchen Stories

• Preheat oven to 425 and roast 2 cups cherry tomatoes brushed with olive oil for 30 minutes
• Thinly slice 1/2 sweet onion
• Slice 2 cups of mushrooms ( Shiitake or creme in work well )
• Add 2 TBSP olive oil to pan on medium heat and cook onions for 5 minutes before adding mushrooms cooking until soft
• Add balsamic vinegar to taste
• Toast 1/2 cup pinenuts
• Prepare pesto in a food processor ( 1-2 garlic cloves, 1 cup basil leaves, 1/4-1/2 cup olive oil, 1/4 cup nutritional yeast, 1/4 cup hemp seeds, 1/4 cup pumpkin seeds, salt to taste)
• Brush flatbread with pesto
• Top with roasted tomatoes, mushroom mixture and sprinkle with pine nuts and goats milk cheese ( up to you how much !)
• I also had a left over veggie burger that I crumpled in top !
• Place in oven for 12-15 minutes

Enjoy 🙂

That is for today my peeps.

Have a great evening ,

K