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Scrumptious Tasting Plant-based Food
Irresistibly Vegan: Gourmet Dining is a beautifully presented cook book filled with vegan and plant-based recipes that will appeal to a wide variety of cooks. What was the inspiration for this collection of recipes?
Being a vegetarian and vegan chef for over 35 years on three countries, I wanted to share the best plant-based recipes from around the world for vegans and non-vegans alike that are a joy to prepare, beautiful to behold, yummy and nutritious after experiencing the lack of these dishes in most kitchens and definitely in restaurants, cafes and other eateries.
This collection of recipes was inspired from a vision that healthy and scrumptious tasting plant-based food nourishes the body and soul while supporting a more humane lifestyle and sustainable planet.
How did you get started with plant-based cooking and the vegan lifestyle?
While I have been vegetarian for most of my life, I moved to a vegan diet 6 years ago when seeing the way animals were treated in our food chain and it’s significant contribution to climate change, along with the increasing intolerances and allergies to dairy. Then, I started to cook my vegetarian recipes entirely plant-based and created new exciting additions to the repertoire.
If someone is new to vegan cooking, what is the number one recipe in your cookbook that you recommend they start with and why?
As most people are missing out on the delicious flavours and protein packed legumes, I would recommend to make the Lentil-Walnut Mousse and leaf over all other protein recipes in the Appetizers and Main Courses (Pinto Beans with Refrito, Lentil Loaf, Chana Masala, Lentil Balls, Cilantro-Lemon Hummus, Gigante-Bean Bruschetta, Veggie and Bean Chili…).
Then, I will recommend to choose a Main Course to experience the satisfaction of a complete plant-based meal like the Chana Masala Stuffed Yams and finally, you must try a dessert, like the Spiced Apple Cranberry Cake…because life is sweet!!!
Do you have more cookbooks planned? If so, when will they be available?
I am planning to write an Irresistibly Vegan Cookbook on Stews, Soups and Creams. It will be another 2 years as I am busy reaching as many people as possible with this book including cooking classes/events.
Author Links: Facebook | Instagram | Website
What makes this Gourmet Vegan Cookbook Irresistible?
•It’s ideal for entertaining and special occasions.
These unique culinary masterpieces, made with wholesome and simple ingredients, are packed with flavor and protein and sure to delight many palates.
•It will surprise even the toughest vegan critics—really!
People will discover that vegan food can be delicious and so satisfying.
Serve these meals with confidence and pride.
•All the hard menu-planning work is done.
Gourmet main courses are paired with complementary appetizers and desserts. The guesswork of creating complete menus is a thing of the past! Plus, any dish can be served on its own.
Elvira shares the knowledge, experience, and joy she gained while cooking professionally in three countries for over thirty years.
The book features:
•135 unique and delicious international recipes.
A fun, inspirational, and extraordinary culinary repertoire.
•Imperial and metric measurements in each recipe.
Cook these recipes anywhere in the world.
•Food that nourishes the body, soul, and our planet.
Finally, food that is healthy and scrumptious and supports a more humane, healthier lifestyle and a sustainable planet.
Plant-based and soy free, and 125 out of 135 recipes are gluten free!
They Call Me Produce Pete
Pete Napolitano is not your average everyday produce man. He is “Produce Pete” from WNBC-TV Weekend Today in New York. With his hit segment in the show, Pete quickly saw his life change from a simple business owner to a local celebrity. Readers can now follow Pete on his journey as he takes you through his life in this fascinating autobiography. From humble beginnings to hard work and lucky shots, Pete Napolitano shares his story about how he became the beloved “Produce Pete” that New Yorkers and New Jersey residents know him as today.
They Call Me Produce Pete is a quick and feel-good read that will leave you feeling positive about life. From explaining his early childhood with his hardworking and somewhat distant father to moving into young adulthood and meeting his lovely wife, Pete Napolitano paints a detailed and stirring picture of what it was like to become a local star. The comparison of his childhood to where he is now is truly inspiring to read. Led by the hard work of his father and the love of his mother, Pete became a loving and hardworking “all about the people” kind of guy.
Through it all, readers will be able to feel the love and passion that Pete has for the produce industry and his segment on WNBC-TV. This heartwarming and fun-filled book is perfect for a feel-good kind of afternoon. I read this every morning because I realized it put me in a better mood throughout the day. Pete’s fun-loving personality and passion will win over readers in this wistful but delightful memoir.
Pages: 185 | ISBN : 9798986988306
The Kitchen and the Studio
The Kitchen and The Studio: Memoirs of Food and Art by Mallory M. and John A. O’Connor is an alluring read. As the title implies, it combines a cookbook, an art book, and a memoir detailing the couple’s long and storied marriage. These elements are expertly blended to form a book that contemplates love, family, friendship, and the meals that bring us together.
We follow Mallory and John from their first meeting in a UC Davis art class in 1960 through moves, career changes, and heartaches over the next 60-plus years of their life together. Along the way, they share stories of the fascinating people they befriended and, of course, the food they shared with those people.
The book is beautifully illustrated, with stunning landscapes and still-lifes peppered throughout, along with photos and documents from the couples’ prosperous lives. Much of the art is by the co-author himself, though there are also some lovely pieces by the couple’s many friends in the field. I thought it was a nice detail that, rather than photos, many of the recipes are accompanied by paintings of the dish in question, bringing a personal touch you don’t often see in recipe books.
As someone interested in food history, this book was a fascinating resource. Coming from the perspective of one couple and how food has been a part of their own story and journey over the past 60 years, it tells a very personal story. In addition, the authors made sure to include some historical background for many of the dishes, which was incredibly enlightening.
The recipes sound delicious and include some more exotic ingredients that the standard household may not always have in stock. Readers may have to make adjustments when attempting to replicate these menus to take into account ingredient availability. This is one area I would have loved to have seen in this book, some substitution options for hard-to-find ingredients, just to make the dishes more accessible. That aside, this collection offers readers a chance to expand their cooking repertoire and experience something they might not have thought of trying. The authors have included in this informative book some helpful resources for those looking to experience the dishes for themselves, including a wine list and some information on small businesses that make quality ingredients.
The Kitchen and The Studio: Memoirs of Food and Art is a highly original presentation of food history and personal memoirs. The authors clearly have enjoyed their life together and share their passion for cooking with friends and family. The stunning artwork and poignant reflections make it an unforgettable read.
Pages 412
Irresistibly Vegan
Irresistibly Vegan by Elvira Rodríguez Alonso is a cookbook for those interested in exploring or living on a vegan diet or adding some more exciting and creative vegetable dishes to their actual way of eating.
Today, a lot of people are getting aware of the food they put into their mouths and how it impacts their bodies. However, despite this growing awareness and an attraction towards a Vegan diet, the options available for the vegan population remain super bland and difficult to maintain. This blandness is one of the major hindrances for people who want to start eating this way. The author faced similar troubles while traveling and decided to show the world the ease of cooking a vegan diet and making it delicious.
The author presents 135 dishes in this book that will please your taste buds and your heart. All these dishes are divided into 3 parts: Appetizers, Main Courses, and Desserts. Apart from that, the book also presents suggested Gourmet Menus of the dishes included here for complementary pairings. The author doesn’t restrict herself to a single cuisine but has tried to encompass different cuisines and dishes. This inclusion gives the readers a variety of tastes to explore and experiment with. It leaps the boundaries and can be widespread through multiple cultures and countries.
The writing style is easy to read, and the instructions are detailed, making it easy to follow and cook. The list of ingredients and cooking time listed are accurate and will help ensure you achieve a delicious taste. I am not a cook, but I found the ingredients and instructions understandable and achievable. In addition, the images provided for the context provide an appetizing motivation to cook.
Overall, I very much enjoyed the cookbook. If you are a person who is looking for delicious vegan/plant-based dishes, this is the book for you.
Pages Softcover: 336 | Pages Ebook: 427 | ASIN : B0BPZP1TY2
We “Flipped The Script”
Food As A Prescription is a handbook for those that wish to alter their diet due to food allergies or for anti-inflammatory health benefits. Why was this an important book for you to write?
When you go through a traumatic experience and come out better on the other side it is quite significant. It makes you want to shout about that experience from the rooftops so others who are suffering in similar ways know they are not alone and that there is a light at the end of the tunnel. That said, changing something as fundamental as your diet can be overwhelming, but it doesn’t have to be. Food As A Prescription eliminates the confusion and guesswork of evolving into a “restrictive” diet. We wrote this book to enlighten and empower others, as well as ensure they find a path to success as they embark on their own journey.
What is a common misconception you feel people have about food allergies?
The most common misconception is that nothing will ever taste good again and that it will be impossible to go out and enjoy life the way you did prior to changing your diet. While there are always challenges in life, nothing could be further from the truth. We have personally found all sorts of new ways to approach food that not only allow us to eat within our parameters, but also introduced us to wonderful new things to enjoy. People typically concentrate on what they can NOT eat, but we “flipped the script” to concentrate on what we CAN eat. These common misconceptions eventually led us to create LOCA Foods Inc, where we provide foods free from gluten, dairy, soy, and corn, yet they are still amazing in flavor and texture. Our company motto is “All We Do is Delicious”!
What do you hope is one thing readers take away from your book?
Mindset matters! While modern medicine is great at setting bones, it still takes a predominantly generalized approach to most health and wellness. If you are struggling to be heard, some of our best advice is to never give up and always be your own advocate.
What is the next book that you are working on and when will it be available?
Our next book, All We Do is Delicious, is a cookbook which will focus on delicious recipes free from gluten, soy, corn, and/or dairy. At the moment we are currently focused on getting our online bakery up and running smoothly. We plan for All We Do is Delicious to be available before the end of 2023. You can follow us online via Facebook and Instagram (@LOCAFoodinc), where we will announce updates for the book, or visit our website, LOCAfoodsinc.com, to get a handful of our favorite recipes for free right now.
Author Links: GoodReads | Twitter | Facebook | Website
Have you or a loved one been prescribed a dietary change because of autoimmune issues, skin irritations, or digestive complications? Or, do you simply want to live an anti-inflammatory lifestyle?
Making changes in something as fundamental and important as your diet can be overwhelming, but it does NOT have to be!
Food As A Prescription is THE perfect guide for those who need to change their diet for a healthier life! This best-selling handbook will enlighten, empower, and support you on your gluten-free, soy-free, corn-free, and/or dairy-free journey. Filled with tips, tricks, recipes, and recommendations. Food As A Prescription, will help you focus on what you’ll gain in life and help you eliminate the stress of living with modern-day food allergies.
Food As A Prescription
Food As A Prescription is an essential book for anyone conscious about what they consume. Authors Anthony and Staci Lo Cascio write in-depth about food and how we should consume it to work effectively in our bodies. In the book, the authors go into detail about the nutrients each food provides. This handbook will help readers make the change to an anti-inflammatory diet, be it for medical reasons or just a desire to be healthier.
In this educational book, readers will learn about healthy eating habits, allergies, food intolerances, and much more. The authors provide crucial knowledge about food consumption and the impact it has on the body. The authors speak from research and experience, giving readers their life-changing advice on how to gradually improve their health while still being able to enjoy their favorite foods.
One of my favorite parts of this informative book is that the authors share different foods you can eat so as not to have a bland diet. They show that living healthy is not boring and provide delicious recipes in the book. The recipes are simple, straightforward, require few ingredients, are healthy, and taste good. Readers will gain the confidence they need to make meals from scratch. My favorite section was how to make staples for your pantries like All-Purpose Flour Mixture, pancakes, homemade dressing, dry rubs, and even chocolate chip cookies. In other chapters, readers will find helpful information such as food diary examples, safely eating out, and what a change in lifestyle can do for your health.
One important tip from the book is on reading the ingredients of everything. The authors advise that if you are not able to pronounce an ingredient, Google it or don’t buy. The authors are honest and upfront about why they chose this lifestyle and what made them decide to write this book, and I found their view to be refreshing.
Food As A Prescription: A Handbook for Those Currently On or Prescribed a Gluten-Free, Soy-Free, Corn-Free and/or Dairy-Free Diet is an illuminating book for those that are faced with making drastic dietary changes in their life. This book offers information on how food impacts your health and teaches readers how to integrate changes into their life without feeling the loss of a food group, leading to longer and more lasting health changes.
Pages: 79 | ASIN : B092312HHT
The Gentleman’s Guide to Cooking Brand
The Gentleman’s Guide to Cooking details for readers how to prepare a meal from setting the table to creating multi-course meals that will not be forgotten. Why was this an important book for you to write?
When the 2020 pandemic hit I was no longer traveling for work or fun to try new restaurants and meals. As I was home more I started posting my prepared meals on social media and all my friends and family suggested I write a cookbook. I really had no intentions of writing a book, but I have had fun with the process and it has become a great passion now and I am growing my brand with Phase 2 and Phase 3 of The Gentleman’s Guide to Cooking brand.
All of the recipes include beautiful photographs, making them look irresistible. What recipe in the book is your favorite to make?
That is a hard question to answer. I have so many favorites in the book that I keep going back to. They are all great!
Who has had the biggest impact on your cooking?
My parents. From a young age my parents encouraged me to cook and try new things in the kitchen. I also draw a lot of inspiration from various master chefs on Food Network. It would be a dream come true to meet some of them one day.
What is the next book that you are working on and when will it be available?
I have a couple options I am working on now for the second book but I will say it will have a lot more fire in it.
Author Links: Amazon | GoodReads
Grow An Edible Jungle
Sassy Food shows readers how to grow a sustainable garden that can provide food anywhere and any time. What inspired you to write this book?
I wanted to share the joy I found by growing food – especially in ways I never thought of before, like with sprouts and microgreens. Concentrated yummy nutrition can be grown easily in just a few days! If it’s that easy – we can all be happier!!!
What is a common misconception you feel people have about gardening?
People think that to garden you need land and a lot of space. That’s not true. You can grow an edible jungle on a window sill or a counter. No natural light? Use a grow light. There are almost endless possibilities!
What is one tip that has changed the way you grow food?
Flexibility is key. I use a small hydroponic container to start seeds. Once I get seedlings I transplant them to a container or my small aquaponic tank.
What do you hope is one thing readers take away from your book?
Get in touch with nature and find JOY with growing food in some way, even a small one. You’ll be better able to handle this chaotic world – I’m sure of it.
Author Links: GoodReads | Twitter | Facebook | Website
Many people think growing food takes a lot of time and space. And that is not true. Like the subtitle says, it really is possible to grow your own any size ‘farm’ anywhere, anytime of year with any budget. Sassy Food empowers you to take charge of adding peace into your life by bringing nature to your fingertips. All basics are covered from growing food from various growing methods, to cultivation and everything in between. It includes a flexible cooking technique showing how to create your own delicious recipes using a symphony of ingredients, without measurements. Artistic photos of gorgeous Eve models in Hawai’i will spark your creativity as to how you can grow food in your space, wherever you are in the world. Sassy Food shows women no matter what shape, color or age can shine their beauty from the inside out! This book honors food as we ought to honor all the women who plant, harvest, and cook it. Ja-ne hopes Sassy Food will inspire you to be lighter with yourself and bring sassyfreshhh into your focus.
This book is designed to bring light-hearted silliness into your life. It’s hard to maintain that levity with the constant seriousness of life. When Ja-ne does anything with her plants all of that goes away and she is present in the moment of seeing new changes, harvesting something to add to their meals, planting seeds that will grow into new vegan meals—this simplicity is bliss. It restores Ja-ne so she has more energy to go back to caregiving 24/7. Yes, she has not had any time off, much less one day off, since 2019. This is one way that helps her to keep on going. Inside a world pandemic, with wearing masks and social distancing, this artistic beauty was achieved. It shows we are all responsible for our individual choices and can make positive change despite any circumstance.
As soon as she finished writing Sassy Food, she caught up with her sister and brother-in-law. Grover described his experiences as a travel nurse going to COVID hotspots. He wanted to write a book about it and didn’t know how. Ja-ne teamed up with Sandra and Grover. In a few short months, Chasing the Surge was created.
20% of proceeds helps others grow food by providing growing kits and seeds along with growing workshops.
LITERARY TITAN 