Weber - The WFPB Cookbook: 100 Recipes to Enjoy the Whole Food, Plant Based Diet

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Interior and Designer: Monica Cheng

Art Producer: Sara Feinstein

Editor: Rachel Feldman

Photography 2020 Andrew Purcell. Food styling by Carrie Purcell.

Illustrations used under license from iStock.com.

ISBN: Print 978-1-64739-618-3 | eBook 978-1-64739-386-1

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This book is dedicated to my aunt Brenda. Her joyful spirit in the kitchen inspired me to cook, and her memory lives on in my kitchen today.

contents

In my early 30s, I weighed close to 400 pounds. Doctors warned me I wouldnt live to see my 40s because of high blood pressure and cholesterol. I was on the path to developing type 2 diabetes.

When my son was born, I realized I had to make a changenot only so I could be an active dad, but also simply to be alive to watch him grow up. Changing my relationship with food has been the most important part of my health journey. For years, I mistreated my body with high-sugar, high-fat, highly processed foods, and it nearly killed me. My transition to the whole-food, plant-based diet, however, came as a result of my weight loss. As I lost weight and reflected on my food choices, I realized how much better I felt when eating real food I made at home. I cooked more, learned about food and nutrition, and started to create my own recipes based on what I was learning.

My goal is to provide a creative and holistic approach to cooking that empowers others to establish a healthy, sustainable lifestyle. I want others to experience the same joy I have creating and eating a diverse range of food that is visually appealing, tasty, and nutritious. Eating a whole-food, plant-based diet is not a sacrificeits life-giving, and eating this way has helped me honor and respect both food and myself. Food is vital to our human heritage and my goal is to give people the needed tools to get into the kitchen and create.

There are more than 20,000 edible plants on this planet, but we typically eat only about 20 of them. The whole-food, plant-based diet is a showcase of variety, and the more you learn about fruits, vegetables, and flavor combinations, the more youll want to experience. So you wont be eating less or sacrificing flavorinstead, youll be adding even more colorful ingredients to your plate, each with its own unique flavor profile. This is not a health book or a meal plan, and you dont need to eat whole-food, plant-based for every meal, but making these recipes and learning about plant-based nutrition will help you understand how eating more plants leads to better health.

The recipes in this book are just a taste of what the whole-food, plant-based diet has to offer. The 100 recipes here cover everything from breakfast sweets and savories, richly flavored entres, and even staple foods such as gravy and pickles. As you make these recipes, youll learn a variety of cooking techniques to enhance the overall flavor and nutrition of your meals, like oil-free sauting and tempering spices for more flavor. The recipes I selected for this book cover many flavors, ranging from classic American comfort foods like mac and cheese to Indian-inspired cuisine like masoor dal.

The purpose of the wide range of recipes is to help you experience a variety of plants and spices and how, together, they can create so many different flavors, textures, and aromas. It is truly my hope that you, too, will fall in love with the whole-food, plant-based diet, and that youll learn not only to be comfortable cooking with plants but also confident.

Welcome to the whole-food, plant-based diet! This diet is about filling your plate to the brim with delicious foods that are colorful, fresh, and easy to fit into any lifestyle. Part 1 introduces you to the principles of this way of eating, the health benefits of using whole foods for your meals, new ingredients and ways of cooking with them, a variety of tips and tricks for plant-based shopping, and even chopping techniques. This is an exciting culinary adventure youre about to embark on, and what youll learn here will prepare you for success in your new whole-food, plant-based kitchen.