Renowned chef and food enthusiast, Gwen Kenneally, has released her highly anticipated second cookbook. The Plantastic Cookbook offers home cooks a delightful array of delectable recipes that will tantalize the taste buds of both vegans and omnivores alike. Kenneally, a celebrated chef with over two decades of culinary experience, has crafted a cookbook that reflects her passion for sustainable and delicious plant-based dishes.
The Plantastic Cookbook is a culinary journey that showcases the incredible versatility of plant-based ingredients, bringing a burst of vibrant flavors to your table. Sections include toasts and jams, soups and stews, greens and sides, jackfruit, quinoa, grilled entrees, party fare and sweets. Over 90 recipes to expand the vegan palate and introduce new flavors and cooking techniques to those not yet familiar with the joys and benefits of plant-based eating.
Gwen's commitment to sustainability shines through in her recipes, with an emphasis on using seasonal and locally sourced ingredients to reduce the environmental footprint of every meal. The Plantastic Cookbook doesn't just offer delicious recipes; it also provides valuable nutritional insights and tips on maintaining a balanced plant-based diet, making it a valuable resource for those interested in health-conscious cooking.
Some of the recipes in the book include:
- Fava Bean Mint Toast
- Beet Soup with Cashew Crème Fraiche
- Crabby Jack Cakes with Red Pepper Sauce
- Breakfast Quinoa
- Cedar-Planked Pecan, Bourbon and Brown Sugar Glazed Vegan Brie
- Vegetarian Moon in the 7th House Rolls
- Jambalaya
- Cajun Grilled Eggplant
- Rice Pudding with Whipped Cashew Cream
- Lotus Kitchen Cookie
Whether a seasoned chef or a home cook looking to experiment with plant-based food, Gwen’s recipes provide easy-to-follow instructions and ingredient lists to ensure that every recipe is a success.
Try this easy and delicious fall soup.
Recipe reprinted with permission from
Plantastic Cookbook by Gwen Kenneally
November/Huqua Press
Roasted Carrot, Asparagus, and Ginger Soup
Serves 4 to 6
1 tablespoon olive oil
2 medium red onions, sliced
1 (4-inch) piece fresh ginger, peeled
6 cloves garlic, peeled
8 cups vegetable stock
2 pounds carrots
2 pounds asparagus
Pinch of kosher salt
½ teaspoon white pepper
Roughly chop the carrots, asparagus, red onions, peeled ginger, and garlic.
Toss with olive oil and place on sheet pan. Sprinkle with salt and pepper and roast for about 1 hour until tender.
Move to soup pot and add the stock. Simmer over medium heat until the carrots are tender.
Puree and season with salt and pepper.
About the author:
Gwen Kenneally is a highly acclaimed chef and food enthusiast with over 20 years of culinary experience. She is known for her innovative and sustainable approach to plant-based cuisine. Gwen is passionate about creating delicious meals that are good for both people and the planet. Her work has been featured in top culinary publications, and she continues to inspire food lovers around the world with her creative recipes. Gwen has been featured in numerous publications and TV shows, and she brings her wealth of knowledge and expertise to her latest cookbook. She believes that plant-based cooking is not just a trend but a lifestyle that promotes health, ethical consciousness, and a greener planet.
Connect with Gwen at www.BacktotheKitchenCatering.
Facebook: Gwen Kenneally
Instagram: @gwenkenneally
X: gwen@theinclusivetable
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