Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars, all shapes and sizes, containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and it is this book that will make it your kitchen too.
With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well at every meal, every day, year round. Part One lays the foundation for stocking the pantry. This is not just a list of ingredients and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout the book is information on living a whole-food lifestyle: planning weekly menus, why organic is important, composting, plastics versus glass, filtered water, drinking tea, doing a whole-food cleanse, and much more. Part Two is a collection of recipes (most of which are gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert.
If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
“At Home in the Whole Food Kitchen is a very inspiring book full of recipes that are for both our health and our pleasure. Who says wholesome food can’t be beautiful too? The food looks gorgeous! I look forward to using this book in my own kitchen.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“At Home in the Whole Food Kitchen features some of the finest plant-based recipes available and presents a wealth of information on food, health, and ingredients. This creative work, directly from the bright spirit of Amy Chaplin, encourages us to discover the healing value of preparing authentic food.”—Paul Pitchford, author of Healing with Whole Foods: Asian Traditions and Modern Nutrition
“My whole family loves the meals I prepare using Amy Chaplin’s exceptional recipes. From chia pudding to butternut squash lasagna, Amy creates delicious food that’s good for you and that you dream of eating again and again.”—Natalie Portman
“Amy Chaplin’s beautiful cookbook, At Home in the Whole Food Kitchen, should be a staple in every pantry—vegetarian or not.”—Spirituality & Health
Vanilla Chia Pudding
When chia seeds are added to liquid, they “bloom” and thicken the liquid, resulting in a tapioca-like consistency. When the chosen liquid is a luscious vanilla cashew milk sweetened with plump Medjool dates and enriched with coconut butter, like it is in this recipe, it makes for a delightful sweet treat that is loved by just about everyone. This pudding is the most requested dish among my clients, as they not only enjoy it as a light refreshing dessert or afternoon treat but also think it’s pretty great for breakfast. If you want to serve it as a sweeter dessert, you can top each glass with a drizzle of maple syrup. It’s always good topped with berries, but you can serve it in the cooler months with roasted plums, stewed apples, or a rhubarb compote. This pudding comes together in a flash without turning on the stove.
Spicy Chickpea Stew and Quinoa Pilaf with Golden Raisins and Almonds
I often turn to this meal when I’m looking for a tasty, rich, and satisfying dinner to serve guests. When accompanied by Labneh, Quick Pickled Red Cabbage, and some steamed greens, you will have a scrumptious, colorful feast. This stew gets its heat from the Harissa paste stirred in at the end; you can stir in more or less, depending on how spicy you want the dish. Here I use my own Harissa; it’s superfast to make and lasts months in the fridge. Note: I highly recommend that you cook your own chickpeas for this stew. The flavor of home-cooked chickpeas is worth the effort, and the cooking liquid adds a nice body to the stew as well. You will need about 1 cup dried chickpeas to end up with 2½ cups cooked chickpeas. If you want to use canned beans, you will need about two 15-ounce cans. Make sure you drain and rinse them thoroughly before using. And use water in place of chickpea cooking liquid.