If you’ve read Eat More Plants, then you’ve heard of Vancouver-based nutritionist Desiree Nielsen. I love her approach to cooking, and by extension, her cookbooks, which recognize that no one food will make or break your health. Instead, it’s all about your eating pattern over a long time. And her second cookbook, Plant Magic, takes that same lens, creating a path to cooking that’s less restrictive and more about eating all the foods that you CAN eat instead of the stuff you can’t or shouldn’t.
Termed ‘positive nutrition', in my opinion, this way of eating makes so much sense. It’s also why I’ve been reaching for this cookbook from the shelf again and again. Below are the recipes I reviewed. The publisher shared three with us; they’re hyperlinked below.
After Eight Smoothie, page 32
The chocolate-minty smoothness of After Eight is a childhood favourite of mine. We only ever had them at Christmas, so the association with mint, winter and holidays runs deep. This is why I anticipated some confusion on my palate when I made this smoothie on a hot day. Transparently, I thought I wouldn't like the combo, but, buy, was I wrong. This is delicious! I will warn you, however, that adding spinach makes for a rather ‘grey’ pallor. She may not be the prettiest girl at the ball, but she is certainly delicious.
Sumac Roasted Eggplant with Maple Tahini Drizzle, page 70
Fine, I will admit to my passionate love affair with Chinese eggplants. They are so much sweeter and silkier than their Italian cousins. So you know that when I saw this recipe, I just had to try it. Adding tart and lemony sumac is the perfect counterfoil to the rich and sweet Maple Tahini sauce. Full disclosure: I served this with some grilled fish as I found it too insubstantial for a main course. Get the recipe: Sumac Roasted Eggplant with Maple Tahini Drizzle
Roasted Beets with Tahini Yogurt, Za’atar, and Hazelnuts, page 81
Again in the name of transparency, I need to admit something. I am allergic to hazelnuts and substituted almonds. But even without the addition of any nut, this dish was filling, luscious and extremely satisfying. The tahini and yogurt blended together seamlessly, creating something grand with the roasted beets and crunchy nuts. Delightful.
Cumin Lime Black Bean Burgers, page 163
Even devoted carnivores will enjoy these bulked-out burgers. The patties come together so quickly that they are perfect for nights you’re pressed for time. I loved the use of not only cilantro leaves but also the stems. Honestly, every recipe should use the stems. There is SO much flavour in these often-discarded part. I found that, unlike many bean burgers I’ve tested, adding flaxseed maintains the patty's integrity. Topping with pickled red onions (page 292), added just the right amount of acidity to make these burgs sing! Get the recipe: Cumin Lime Black Bean Burgers
Turkish-Style Eggs (Cilbir), page 231
In Nielsen's introduction to this recipe, she expresses her skepticism at the combination of eggs and yogurt. Ditto. However, the juxtaposition of the creamy, herby yogurt with the richness of poached eggs and butter sauce is transformative. I enjoyed this with crusty sourdough bread, although I’m sure it would be wonderful with a soft, fluffy pita, too.
Shahi Tukda Made with Leftover Bread, page 255
In a way, this recipe reminded me of French toast. But the addition of rose petals and saffron nudges this dish toward the exotic. Toasting both the pistachios and bread in ghee added the perfect amount of crunch and crackle to this creamy dessert. I served this at a family brunch. The delicate notes of rose and saffron take what could have been a humble dish to something truly special.
Rocky Road Blender Brownies, page 266
This page had me at rocky road. It’s my favourite ice cream flavour, so I obviously had to try it. These fudgy, rich and gooey brownies not only come together in a blender, they're also packed with vitamins and fibre from beets, almond flour and oats. I did have a rather hard time finding vegan marshmallows at a typical grocery store (they’re often on websites like well.ca or health food stores) and, as she warns in the intro to the recipe, they really do not hold their shape well. But never mind that, these brownies were so easy and so fast to make. They're just the thing when your littles come home with a need for something sweet! Get the recipe: Rocky Road Blender Brownies
Linked recipes excerpted from Plant Magic by Desiree Nielsen. Copyright © 2024 Desiree Nielsen. Photography and illustrations by Gabriel Cabrera. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
