I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.

This book has some delicious sounding and looking recipes that sound fairly easy to put together. I'm not vegan or a vegetarian but I am looking at eating more plant based meals and have found quite afew recipes I intend to give a try for myself and my family.

I loved how the nutritional information is given for each recipe within this book and the whole book uses fresh ingredients and not processed ingredients which ensures you get every single bit of nourishment from each meal.

This is a great beginners cookbook for anyone interested in a vegan or vegetarian diet or even those who would like to incorporate more plant-based the meals. The recipes are simple and use a relatively small amount of easy-to-find ingredients. The book is lovely; not every recipe has an accompanying photograph (I know this is a deal-breaker for some).

Thank you, Quarto Publishing Group and NetGalley, for a digital ARC!

Thanks to NetGalley and Harvard Common Press for the digital review copy of this one.

In case you haven’t noticed from my last post, I’m tearing though the cookbooks lately. I’m headed back to both jobs in the next week or two (as far as I know), and my ability to cook at my leisure will be sailing out the window. It’s back to six day work weeks and cooking every meal on Sunday for the upcoming week or scrambling for something.

I live that meal prep life most of the time, and while I have loved being able to cook every other day or two, that’s not my reality, so I need solid, healthy recipes that I can take on the go with me. I’m not vegan (see last post), but I do try to regularly incorporate plant-based meals into my cooking life.

I really enjoyed this book. These recipes are protein packed, essential for my 12-15 hour workdays. There is a little bit of everything here, from appetizers to to mains, sides and desserts, plenty to keep me full on the go. There are also sit down recipes that I want to try out on the weekends whenever time permits.

These recipes are great for vegans or those just interested in consuming more plant-based meals but concerned about getting enough protein. It’s out on August 11th, so keep an eye out for it as we hopefully begin to head into fall (and cooler temps).

This is a fabulous cookbook for those that follow a vegan diet or for those, like me, who eat meat but want to introduce more plant-based meals to their diet in order to reduce the amount of meat consumed. The 85 recipes contained in this book are designed to provide the plant-based protein required for a healthy diet, while still being delicious and satisfying. This book also contains a wealth of nutritional information about plant proteins and is very educational. There are recipes for every meal as well as recipes for appetizers, snacks, and sweets. My favorite chapter was definitely "Salad Power" where there are nine creative recipes for delicious and nutritious salads, perfect for preparing ahead of time and for lunching on at the office.The Moroccan Lentil and Chickpea Soup is also delicious and really packs a punch of heat if you increase the Harissa spice blend. I also enjoyed the creative spin on a traditional Shepherd's Pie, using lentils instead of ground meat. It's so good! You can't beat the Cookies for Breakfast Recipe for a make-ahead healthy on-the go meal that totally feels like you're cheating on your diet! Finally, I didn't get a chance to try any of the nine recipes for protein-rich sweets, but every one of them looks absolutely delectable and I can't wait to try them all, especially the double chocolate brownies. Yum!

Thank you so much to NetGalley, the Publisher, and to the Author for the opportunity to read an advanced copy of this fabulous cookbook in exchange for my honest review.

This is not a cookbook for beginners in the plant-based world. While there is a very good introduction on the importance of protein and how to include it in a plant-based diet (it’s really not as complicated as meat eaters seem to think and certainly isn’t all Tofu and fake meat), it does involve knowing (or learning to get to know) your beans, seeds, plant-based pastas etc. and how to cook them.
The first chapter seems a little daunting at first if you think of starting by making your own cheese… but once you move of you find a lot of great recipes showing you just how versatile beans and legumes and soy can be.
Each recipe contains the nutritional value of the dish and some recipes are marked “protein plus” making it ideal for people who require a lot of protein for workouts or other lifestyles.

The Plant Protein Revolution Cookbook is a tutorial guide and recipe collection by Robin Robertson. Due out 11th Aug 2020 from Quarto on their Harvard Common Press imprint, it's 192 pages and will be available in paperback format.

The book follows a logical and easy to follow format. The first chapter covers the background of plant proteins and explains the different sources, and how to streamline meal planning and prep (including a pantry staples lists of protein rich nuts, grains, legumes, and processed plant based protein sources like seitan and tofu) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The recipe chapters are arranged thematically: snacks, salads, sandwiches, stovetop dishes, baked dishes, breakfasts, sweets, and staples and ingredient recipes. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), protein, carbs, fiber, and sugar. Some special dietary information is included (protein plus,etc).

The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard with metric/SI units in parentheses (yay!). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio, bibliography/resource list, and a cross-referenced index.

My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they are a minority of recipes in the book. These are appealing "everyday" recipes which are tasty and family-friendly (no kale smoothies).

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This cookbook is a great collection of 96 plant based recipes. I am so happy to see more cookbooks available focused on whole foods and plant based versus just vegan.

This book will give you some background reading but doesn't drone on. It discusses the differences between plant and animal protein, and why plant is king. It will cover around how much protein you really 'need' in a day and why you don't have to worry about the non stop question “Where do you get your protein?”. There's a small section on powerhouse foods nutritional yeast and spirulina, that might not be familiar to some people. (Note: if you try nutritional yeast and hate it, make sure to switch your brand. I couldn't believe the taste difference between the fortified and unfortified yeast. The unfortified was so much better).

There's so small talk about the protein power houses in whole foods including beans, soy, nuts and seeds. It will also give you some tips for how to pack some extra protein into every meal and also the breakdown of the protein count in certain foods.

There's over 60 recipes with no pictures and just over 30 with pictures. This makes me sad, as I love pictures in the cookbooks. It's what really drives me to buy a physical copy and have it on my shelf ready to pull out and admire. Still, this book is great with plenty of good recipes to try. You won't have a million different ingredients in the recipes. You'll find how tasty and wholesome whole food, real food can be. I was surprised to find oil mentioned at all in this cookbook. There usually is a optional tag, or a note that you can sub for water, etc. But oil is not a whole food and is best avoided.

A beautiful book on dishes with plant protein. i am usually very particular about the perceived taste of the recipes. I look for what spices and tastes are used. This book did a good job collecting and creating recipes that use a bunch on elements to create a good tasting plate of food. One element that was missing for me was some sort of shopping list that shows all the major food items used in the recipe. Like if there was a typical week of three meals that was constructed from this book, these are the items and their quantity (for 2 servings) or something of that sort.

As someone who eats a plant-based diet and doesn't get anywhere near enough protein, this book is perfect.
With explanations of why it's important, breakdowns of the amounts in different types of food and suggestions of how to easily get more protein with every meal, the book covers all bases needed to improve your lifestyle.

I cannot wait to try the recipes.

*Thanks to NetGalley and the publishers for providing me with a complimentary eARC for review purposes*

Filled with some helpful information on the plant based diet, and some recommendations for further reading.
As well as some great recipes. It helped me get into plant based without feeling like I had to eat the same few meals all the time.

“Where do you get your protein?”

You’d think we would be done hearing that by now, but we also know that question is more of a protective-shield, and less of a genuine concern for our health. I mean, when I was in my 20s eating everything but fruits and vegetables (and about 40 pounds overweight), where was everyone’s concern about my general health? I’m now 45, a healthy weight with glowing skin and boundless energy that I should have had as 25-year-old me, and I STILL get that question!

Robin Robertson takes the Protein Question, spins it around with supporting nutritional science and healthy and delicious recipes to back it up. And with the many professional athletes THRIVING on a vegan diet, this is the perfect time to have a cookbook dedicated to vegan protein with healthy recipes that, as Robin says, “Supercharge your body!”

I’m so excited to have the opportunity to obtain an Advanced Reading Copy of this cookbook from NetGalley as I LOVE, LOVE, LOVE Robin’s “Veganize It! Easy DIY Recipes for a Plant-Based Kitchen.” I also own two more from the over 20 cookbooks she has penned: “Fresh from the Vegan Slow Cooker” and “1,000 Vegan Recipes”.

This cookbook has a focus on whole foods – making your own cheese and meat (sausage and ham!) – and not going the packaged, processed route. With mostly oil-free and gluten-free recipes, the definite focus is on protein, but also optimal health, revealing the myriad other vitamins and minerals that are in plant-based protein: tofu, tempeh, nuts, seeds, and beans.

Go find that in meat!

The stand-out here: Robin uses NO protein powder in any of these recipes. Robin shows how to up the protein using only whole foods.

My favorite recipe in “Veganize It!” is Bacon-Topped Mac Uncheese, so I had to first try the cheese sauce from the Two Bean Nachos recipe first! I love a cheese sauce recipe that doesn’t require cooking! Just blend, and smother anything and everything with this cheese! The color is not florescent yellow from a heavy-handed turmeric application, which is a vegan cheese pet peeve of mine! It’s a bit smokey with a definite “nacho” cheese flavor. I have used it on nachos and also on Taco Baked Potatoes!

The next recipe I had to try was the Black and White Bean Quesadillas! If I said this was a 30-minute meal I would be lying – it’s a 15 minute meal! So easy to put together and even prep ahead (or make ahead and reheat for lunches all week!) this is a must-try first recipe as soon as your book arrives on your doorstep. Easy, protein packed (of course), bursting with flavor and very filling. I ate this for dinner and was surprised at how little time it took to make and how full I was after eating only one of the four servings.

Of course, I couldn’t resist making something from the dessert chapter! It didn’t take long to decide on the Chocolate-Kissed Peanut Butter Pie. I mean, do I even have to explain why? Well, this gorgeous pie is on the cover, and has a spectacular photo next to the recipe. The other desserts had no chance! I’m planning on working my way through that chapter recipe-by-recipe ASAP! I love the GF options and I love the protein-goodness baked-in!

Okay, back to the pie! This was so easy to make and the perfect dessert for summer – no baking required. It’s a show-stopper! And peanut butter and chocolate?!? Well, just look at it! I can’t share the recipe; you have to get the book! No bake, GF and absolutely decadent!

If you are a cookbook collector, this is a great addition to your cookbook shelf. You will find yourself reaching for this book time and again for the easy cheese recipes – Tofu Feta, Easy Cheese Sauce, Everything Cheese Wheel – and dressings. For a new vegan, this is a great cookbook for easy weeknight meals and basics – Tempeh Bacon, Plant-Perfect Sausage, Baked Marinated Tofu.

So now more than ever when we are asked The Protein Question, we can say with a swagger: “I get my protein from plants. Why aren’t you vegan yet?”

The Plant Protein Revolution Cookbook launches August 11, 2020 and is available for pre-order NOW!

I'm a a beginner cook and an in need of dire help in the kitchen! I flipped through the recipes and thought they seemed manageable and interesting from my POV. Excited to try them out! It's very difficult to find cooking help as a vegetarian, so this emphasis on plant protein is very helpful.

As a vegetarian currently doing a tailored fitness plan, I’ve been struggling to hit my daily protein goal so this book definitely came at the right time for me. It’s full of great recipes, beautiful photos and easy to follow instructions. I’ve already tried a few of the recipes which were super tasty! I can’t wait to try more! I would definitely recommend.

This book was well laid out. I found the recipes to be appealing however it could have benefited from more pictures of the meals. Overall I found this to be a very good cookbook, and I personally appreciated the focus on Plant Based food.

This is a very well written and thought out plant based recipe book, with lots of mouth watering and interesting recipes. There are lots I really want to try. I thought all the information on plant protein sources was excellent, so informative, and the author includes all the nutritional details for each recipe which is useful. I loved the photographs that were included and only wish there were more, one for every recipe. Overall a very good book, very well designed and organised and definitely one I would want to keep coming back to.

This cookbook concentrates on plant sources of protein. Which I small about considering I am vegan. It doesn't just focus on tofu, which is a common assumption. This book lays out the important ingredients at the start so the reader can properly prepare themselves for different meals. It is super helpful if you are new to being vegan.

The first chapter talks about why-- the method more than the actual dish. Which was super interesting!
Each recipes is clear and easy to follow. I LOVE the beautiful pictures. I find this very important in cook books. I think it would be important to note some items are costly in terms of needed flours and some recipes need certain equipment-- so substitutions for both of these might be of use to some readers.
Thank you to NetGalley and Quarto Publishing Group/Harvard Common Press for the ARC of this book!!

Robin Robertson has done a fantastic job of providing easy to follow recipes and concrete information identifying protein for a plant-based diet. I am vegan, and although my husband is making every attempt to join me, he has struggled to find organized metrics that help him compare plant protein amounts in plant food. This book has an awesome section that provides this exact kind of breakdown, making it easy to demystify. Recipes are SO delicious and easy to tackle. My only comment would be that I wish there were more photos, and that the ones in there kind of lack personality. But thats just personal taste. you may love them. Enjoy!

I have a hard time passing by a plant-based cookbook without at least taking a peek! There's a great variety of recipes here and many I plan to try. I do wish there were more photos of the recipes. Even a small photo on the page with the recipe would be a great addition as we eat first with our eyes and I know I'm much more likely to try a new recipe if it looks good in the photo. I really appreciated that the recipes using beans list both the actual measurement along with stating the number of cans needed. Personally, I cook my beans from dry 99% of the time and rarely ever have canned beans on hand. Also, weights in the ingredient lists! That's another pet peeve of mine. I love when recipes include measurements by weight as well as volume - weight is much more accurate! My one issue with the cookbook is the emphasis on boosting protein in the diet. If we're eating a whole foods, plant-based diet, we're getting enough protein without a need to focus on adding more. That said, there are enough enticing recipes here that I would consider adding this one to my permanent collection. I just bought a bag of vital wheat gluten... I'll be trying out the plant-perfect sausage recipe soon!

Thank you to Quarto Publishing Group – Harvard Common Press and NetGalley for the eARC in exchange for my honest review.

As a close-to-vegan-vegetarian with a semi-vegetarian husband (meaning he eats meat if left to forage for his own meals), I was surprised by how many recipes he said he would like to try in this cookbook. This is an easy way to introduce people to vegan meals without the knee-jerk reaction of “I won’t eat that” and provides clear instructions, easy substitutions, and Flavor with a capital F. This may even be a cookbook I buy for both my vegan/vegetarian family and “plant curious” friends come Christmas because I think there’s something for everyone in each section. Not only that, there’s information on just how much protein plant-based foods have, which is always a plus for anyone trying to find a healthy balance in their meals!

What’s not to love about this cookbook! The recipes are loaded with protein and the directions are clear and concise. The cookbook is divided into 9 chapters. The Chapter 1 offers an overview of plant-based eating for those who are new to vegan-living and may be skeptical about whether one can get enough protein without meat or meat products. This section identifies plants that are rich in protein, everything from grains, legumes, and nuts to Tofu, Seitan, and more. Chapters 2-8 cover appetizers, power salads, super sandwiches, stovetop simmers and soups, oven-cooked dishes, breakfast, and protein-rich desserts. Although some recipes require the newly converted to plant-based living to make changes to their pantry, there are plenty that do not. So, the newcomer can immediately dive-in. For those who have chosen a plant-based diet for years, there are some mouth-watering recipes that you will want to try immediately. The pictures of the Edamame and Sesame Dressing (24 g protein) and the African Peanut Stew with Red Beans and Sweet Potato, at least for me, had me wanting to run straight to the kitchen even though I had just eaten. In other words, these may be healthy recipes, but they are also visually appearing and exciting. Chapter 9 was my absolute favorite as it provided step-by-step instructions on how to make from scratch the building blocks of many vegan recipes: cashew mayonnaise, cashew cream, vegan ham, and vegan sausage – just to name a few. Knowing how to make these things from scratch will not only save you money, it will allow you to avoid processed store-bought alternatives that often contain too much salt, not to mention preservatives. A fantastic cookbook that I will purchase for myself and friends!