Plant-Based Bean Cookbook by Katherine Green

Plant-Based Bean Cookbook
by Katherine Green

ISBN-13: 978-1648769726
Paperback: 126 pages
Publisher: Rockridge Press
Released: May 18th 2021

Source: review copy from the publisher through Amazon Vine.

Book Description, Modified from Goodreads:
Beans are an adaptable, inexpensive protein you can integrate into almost any meal. This bean cookbook is full of nutritious recipes that highlight black beans, pinto beans, green beans, chickpeas, split peas, and more. Whether you already follow a plant-based diet or are looking to add more plant-based dishes to your rotation, you’ll discover the health benefits of enjoying beans and learn to easily prepare dishes from scratch with just a few varieties of canned or dry beans in your pantry.

Check out profiles for the most popular beans, along with a chart of cooking guidelines for making beans on the stovetop, or in a pressure cooker or slow cooker. Explore a bean cookbook that includes recipes for snacks and spreads, sides and salads, soups and stews, suppers, and even sweets. Nutritional information is included for each recipe, along with tips for adapting recipes for vegetarian and omnivorous diets.


My Review:
Plant-Based Bean Cookbook is a vegan cookbook that focuses on using a variety of different beans. She explained the basics about cooking and using 18 different common types of beans. In the recipes, she mainly used whole foods or minimally processed foods (like pasta, tofu, plant-based milk). The recipes were healthy and didn't contain a lot of oil or sweetening but used spices to add flavor. Many recipes were not overly hot/spicy, but some did use hot sauce, jalapeno peppers, or other hot peppers.

Most of the recipes served between 4 to 6 people and took around 20-60 minutes to make. Most of the ingredients in the recipes should be easy to get. She included 12 recipes for snacks and spreads, 15 recipes for sides and salads, 16 recipes for soups and stews, 20 recipes for bean suppers, 7 recipes for staples and sweets.

The recipes provided the preparation time, cooking time, how much is made, ingredients, instructions, and cooking tips. Recipes were labeled if gluten-free, oil-free, quick, no cook, five ingredients, freezable, nut-free, soy-free. Each recipe included "per serving" information on calories, total fat, protein, carbohydrates, fiber. There was only one picture of a finished recipe per each section of recipes.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.