The Plant-Based College Cookbook -Review and Recipe

I'm thrilled to have a copy of The Plant-Based College Cookbook in my cookbook collection! Although the book is intended for college students, I think that any vegetarian household would welcome these recipes.

With over 175 delicious looking recipes, an educational glossary of basic cooking terms, and a plan for how to set up a kitchen and get organized for plant-based eating at college, this book has a great deal to offer the college student.

Personally, I was delighted to see the extensive selection of recipe choices in each of the seven chapters which included breakfast, snacks, sandwiches and salads, soups, main dishes, desserts and drinks, and staple recipes. It could be a dream come true for any vegetarian looking for interesting recipes or a wonderful introductory book for anyone who would like ideas for adding more plant-based food to his/her diet.

I tried the recipe for the Easiest Black Bean Burger In The World. I have to admit that is was very easy. I was able to simply mash the cooked beans with a fork and other than some minced onion, the recipe called for entirely dried spices. The burger was extremely easy to work with, held together beautifully, and cooked up quickly. Topped with sliced tomato, sliced red onion, and guacamole, we were in veggie burger heaven! I will definitely make this recipe again. (I pan fried as directed and tried it also in my air fryer- both came out really good).

Ingredients 
1 (15-ounce) can black beans, drained 3 tablespoons minced white onion
1 teaspoon salt
11⁄2 teaspoons garlic powder
2 teaspoons dried parsley 
1 teaspoon chili powder 
2⁄3 cup all-purpose flour  (I used gluten free)
1⁄4 cup oil, for pan-frying

1. In a blender or food processor, process the black beans until halfway mashed, or mash with a fork. Transfer beans to a medium bowl.
   
2. Add minced onions, salt, garlic powder, parsley, and chili powder, and mash to combine.
   
3. Add flour, a bit at a time, mashing together to com- bine.You may need a little bit more or less than 2⁄3 cup flour. Beans should stick together completely. Form into six patties.
   
4. In a medium skillet over medium heat, warm the oil. Add the patties and pan-fry 2–3 minutes on each side. Patties will appear to be done on the outside while still a bit mushy on the inside, so fry them a few minutes longer than you think they need.

Recipe Notes: I was able to use 1/2 cup of gluten free flour and it was perfect.

My Thoughts: 

1. Some of the recipes in this plant-based book called for eggs and or cheese. This surprised me because the title claims to be Plant-based. My understanding of plant-based is to avoid all animal products?? 

Yet there were other recipes that called for egg replacer and not eggs, and yet other recipes that called for soy milks- That part was confusing to me. It was almost as if there were multiple contributors of the recipes. However, I still found enough recipes without any animal products to make this book worthwhile for a plant-based eater. 

2. This book would be a great gift for a college student who likes to and wants to cook. Although many of the recipes are easy, they still require a well stocked kitchen, grocery shopping, some planning, and a little skill. 

3. There are recipes I intend to try soon such as vegan pancakes, raspberry bars, ginger vegetable spring rolls, and tangerine and mint salad with walnuts and fennel, Edamame Pad Thai, and white bean blondies. I've only started to go through the recipes and I am liking what I am seeing.  

Disclaimer: This book was sent to me by the publisher. The review and all thoughts are my own.

Shared on Weekend Cooking at The Intrepid Reader and Baker