One of the best things about blogging is the amazing people that I’ve met, both readers and bloggers.
When I first started, I didn’t really consider myself a blogger and a was too nervous to strike up friendships with fellow bloggers.
Over time this changed. It is an amazing experience to go from admiring someone from afar to calling them a friend.
One of the people I’ve had the pleasure of getting to know and call a friend is Dreena Burton. For those of you who don’t know Dreena, she is a legend in the Vegan cookbook and blogging world. She was writing vegan cookbooks back before there were vegan cookbooks. The phrase I’ve heard repeated over and over again about her recipes is that “they just work”.
On a personal note, Dreena is just as beautiful a person on the inside as she is on the out. The warmth you see on her website translates into the real Dreena. She’s funny, real and amazingly kind.
A Mom to three girls, Dreena knows a thing or two about feeding kids healthy. So when I was offered a chance to review her latest book Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes, I was of course thrilled!
As one non-vegan Mom told me “Feeding my kids more plants just makes sense.”
I couldn’t agree more.
The book covers everything you need to know to prep your kitchen to experience plant-power and then is divided into sections: Healthy Mornings, Lunch Fixes, Salad Dressings, Sauces and Toppers, Dinner Time and Sweet Treats. There are also two sections at the end that cover plant-powered challenges and solutions as well as plant-powered support.
Some of the recipes that caught my eye:
- Almond Zen Granola
- Pumpkin Pie Smoothie
- Oatmeal Banana Bites
- Pumpkin Snackies
- Chickpea Nibbles
- Artichoke Spinach Dip
- Cheesy Caesar Dressing
- Polenta Pizza Crust
- Ta-Quinos! (Recipe Below)
- Home Fries
- Ultimate Teriyaki Stir-Fry
- Chocolate Chia Pudding
- No-Bake Granola Bars
- Apple Nachos Supreme
Get your copy now!
- 2 cups chili of choice
- 1 cup cooked and cooled quinoa
- 8 –10 taco shells see note
- Veggies and toppings of choice see note
- In a medium-large pot, combine the chili and quinoa and heat through over medium heat, stirring occasionally, for 5–10 minutes. If using the Mild Cheesy Dip (see toppings note below), also gently warm the dip in a small saucepan over low heat for 5–8 minutes, or until heated through.
- When heated through, spoon 1/3–1/2 cup of the chili quinoa filling into a taco shell. Add individual toppings as desired and enjoy!
Recipe NotesTaco Shells Note: Choose organic if possible. You can also briefly bake the taco shells before filling them to bring out a slightly golden brown color and more of a toasty flavor.
Toppings Ideas: Use your favorite toppings for tacos here. Some options include:
chopped bell peppers
chopped jicama or cucumbers
sliced green onions or diced onion
chopped avocado or guacamole
Mild Cheesy Dip (in full cookbook) or Velvety Cashew Cream (in full cookbook)
salsa or hot sauce
sliced hot peppers or pickled hot peppers
Disclosure: I received a copy of this book from the publisher for review. All opinions are my own.