The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs

The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs

LeAnne Campbell

Language: English

Pages: 304

ISBN: 1939529972

Format: PDF / Kindle (mobi) / ePub

Following her bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection.

Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.

Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.

With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.















oven for a few minutes at 250°F. AFRICAN COLLARD STIR-FRY I love Southern comfort-style collard greens, but most of the time the dish is full of oil and fat, and the greens are cooked until there is no life left in them. This is my healthier, more vibrant version with a touch of orange. ½ cup water 2 cups matchstick-cut sweet potatoes Pinch of sea salt cup orange juice 1 tablespoon peanut butter 2 tablespoons tamari ½ teaspoon curry powder ½ cup matchstick-cut carrot 2

Walnut Cranberry Squash “Rice,” 187 Everything Minestrone, 114 F Fanciful & Fresh Farmers’ Market Ceviche, 64 Faux Parmesan, 196 in Chef AJ’s Disappearing Lasagna, 194 Festive Kale Salad, 75 Fiesta Corn Bread, in Tex-Mex Breakfast Bowl, 45 Fiesta Quinoa Salad, 85 Finger Peppers, in Thai Pineapple Curry, 181 Fire-Roasted Tomatoes, in Sweet Potato Chili with Kale, 120 Flax Meal in Almond-Encrusted Eggplant Cutlets, 170 Cinnamon Raisin, 37 Flax Seeds, in Veggie Unfried Jicama

Ambassador of Healthy Living, dynamic conscious chef, educator, food writer, and blogger. She is the founder of PatisseRaw, a transitional raw and vegan dessert line sold online and locally in Southern California. PatisseRaw has attracted a health-conscious celebrity following and has also been featured on NBC’s Today Show. Christina’s recipes and healthful lifestyle tips have been published in Natural Child World magazine through her column “Love-Fed.” Christina also contributes recipes and

When the cardiologist strongly advised a low-fat, plant-based diet to her husband’s parents to reverse heart disease, Dreena knew there was information needing to be shared—most importantly, how and what to eat as a vegan. After having her first child, she wrote Vive le Vegan!, which represented her journey as a mom and included more wholesome, easy recipes. Then came eat, drink & be vegan, a celebratory recipe book which has become a must-have cookbook in the vegan community and is known for its

1 cup almond flour 3 tablespoons warm water ¼ teaspoon sea salt FOR THE BLUEBERRY COMPOTE 1 cup fresh blueberries 1 tablespoon maple syrup 2 tablespoons water ½ teaspoon fresh lemon juice ¼ teaspoon fresh thyme leaves, roughly chopped (optional) 1. Preheat oven to 350°F. 2. Place chia seeds in a large glass bowl. 3. Blend together almond cream ingredients until smooth and pour into bowl with chia. Stir well. 4. Cover chia mixture with a clean towel or lid and allow to stand for

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