Earl Grey & Strawberry Granola. Yes, it’s made with ground tea leaves and it’s amazing! Make sure to scroll to the bottom and enter the giveaway for a chance to win this fabulous cookbook!
It’s been a while since I’ve reviewed a really good cookbook. Maybe because Alex and I have been busy writing one ourselves? 😉 Actually, it’s been a while because I’ve been waiting for the right book to come along, and Heather Crosby’s, Yum Universe-Pantry to Plate, was the book I’ve been waiting for.
When I agree to review cookbooks there are three things I look for. First, they must be plant-based, no negotiations there. Two, they need to be mostly healthy. I say mostly because once in a while we need to cut loose a little and live on the edge. Three, the recipes need to speak to me. I don’t want to waste my time trying recipes that don’t work out and/or don’t taste amazing, and I certainly don’t want to share anything less than fabulous with you. Clearly, since I’m sharing Heather’s cookbook with you, she has ticked all of the boxes in my must haves before I review a book.
Pantry to Plate is a unique and helpful cookbook that was so much fun for me to read because it’s all about the way I cook. Freestyle. Heather explains how to open your pantry/refrigerator, look at what you’ve got, and use those ingredients to create an easy, healthy, and delicious meal in no time. It helps take away the mystery of creative cooking, and if you follow her simple suggestions, it will help you eliminate waste and save you money.
Heather takes the guesswork out of creating a meal from what you have, and she shows you how to put a flavor palate together by balancing out the five basic tastes:
She also explains how to create certain flavors with aromatics, for example, if you want to make a French inspired dish you’d start with a base of oil, onions, carrots, and celery. After the base you’d add one or more of the “supporting cast,” parsley, thyme, bay leaf, and Herbes de Provence. She goes on to explain six more flavor profiles that will help you whip up the tastiest dishes no matter what you’re in the mood for.
The best part of Pantry to Plate are the templates that Heather created for the different types of recipes in her book. I’ll use her section on scrambles as an example. She has three different scrambles recipes in her breakfast chapter. The template starts with the must haves, such as a healthy oil, garlic, and sea salt, then she gives you a list of dense veggies, like sweet potatoes, winter squash, beets, or potatoes. Those are the starters for a successful vegan scramble, then you move on to the veggies and texture section, so you could pick two or more veggies and one or more texture ingredients, such as oats, beans, lentils, etc,. Next up are greens, then a sauce or seasoning, and finally, the finishing touches, like cracked black pepper, cashew cream, scallions, and more.
The template is genius, because you can learn how to build a meal out of the things you probably have in your pantry and fridge. It gives you an outline on how to customize a scramble, granola, soup, salads, tacos, and so many other favorite dishes.
You’ll find everything from breakfast to dessert in this easy to read and oh so helpful cookbook, including measurements and conversions, basic cooking techniques, tips and tricks, and tools and ingredients. If you’re the kind of person who loves to cook but gets stuck if you don’t have a recipe sitting in front of you, this book is for you.
When I got my hands on Heather’s new book I dove right in and started bookmarking all of the recipes I wanted to try, my short list consists of the following: Meyer (great name-ha!) Lemon Waffles with Maple-Blackberry Compote, Hearty Chickpea Stew, Mushroom & Sage Lasagna, and Bourbon Salted Chocolate-Pecan Cluster “Nice” Cream. I started with the Earl Grey & Strawberry Granola first because I had all of the ingredients, and I love homemade granola.
Heather’s granola recipe is seriously incredibly delicious! The tart dried strawberries compliment the hint of sea salt and the sweet Bee Free Honee and maple syrup that I used (flavor palate) to make mine 100% vegan. And the combination of sunflower seeds, pepitas, and almonds give it an exciting crunch. This is the kind of granola that actually sticks together, so you get nice big clusters. Totally my kind of granola.
Eating this yummy homemade strawberry and Earl Grey tea granola made me so happy, and best of all, it’s filled with so many healthy nutrients.
Because I love this book so much, and Heather is so generous, we’re hosting a giveaway! Register below for the chance to win a copy of Pantry to Plate, and of course, make sure you order one too (click here to order). It would make a wonderful gift.
SCROLL TO THE VERY BOTTOM TO REGISTER FOR THE GIVEAWAY!
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.