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All rights reserved. No part of this ebook may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.
This book is for informational purposes only. It is not intended to serve as a substitute for professional medical advice. The author and publisher specifically disclaim any and all liability arising directly or indirectly from the use of any information contained in this book. A health care professional should be consulted regarding your specific medical situation. Any product mentioned in this book does not imply endorsement of that product by the author or publisher.
BenBella Books, Inc.
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e-ISBN: 978-1-941631-18-8
First e-book edition: September 2014
Cover design by Sarah Dombrowsky
Interior design by John Reinhardt Book Design
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PERMISSIONS
Portobello Mushroom and Broccoli Stir-Fry, Curried Carrot Soup, and Chocolate Power Bites 2015 by Kim Campbell
The Green Machine, Spiced Blueberry and Pear Smoothie, and Peach-Mango Smoothie 2014 by Tracy Russell
White Bean Dill Dip, Cauliflower Hot Wings, and Stuffed Artichokes 2014 by Lindsay S. Nixon
Almond-Cardamom Cream Chia Pudding with Fresh Berries, Fig & Caramelized Onion Tart, and Easy Vanilla Bean Ice Cream 2014 by Heather Crosby
Buddha Lentil Burger, Tricolored Vegetable Pasta with Sun-Dried Marinara and Cashew Cheese, and Fabulous Pho: Aulacese (Vietnamese) Traditional Soup 2014 by Happy Cow, INC.
Pumpkin Chili, Microwave Peach Cobbler, and Thai Tacos 2013 by Lindsay S. Nixon
Suiyaki, Balsamic Glazed Brussels Sprouts, and Ajvar 2013 by Del Sroufe and Glen Merzer
Chickpea and Quinoa Salad in Sweet Pepper Boats, Party Potato Skins, and Zucchini-Orange Cupcakes with Vanilla Cream Cheese Frosting 2013 by Laura Theodore
Black Eyed Pea Salad, Garlic Green Beans and Mushrooms, and Chocolate Banana Pie 2013 by LeAnne Campbell
Quick Chile Mole, Mediterranean Chard, and Blueberry Bundt Cakes 2012 by Lindsay S. Nixon
Harvest Cornbread, Everything Minestrone, and Cherry Quinoa Salad 2011 by Lindsay S. Nixon
A Taste of India Artichoke Dip, Asian Rice Paper Rolls with Almond Bliss Dipping Sauce, and Lemon Roasted Asparagus 2011 by Christy Morgan
Cinnamon Buns, Hawaiian Chickpea Teriyaki, and Baked Onion Rings 2011 by Lindsay S. Nixon
Diseases and The Foods That Bring Them On 2013 by Pamela A. Popper and Glen Merzer
Reductionism Invades Nutrition 2013 by T. Colin Campbell and Howard Jacobson
The Paleo Diet 2014 by T. Colin Campbell and Howard Jacobson
Mouths to Feed 2011 by J. Morris Hicks
INTRODUCTION
Dear Reader,
Thanks for downloading BenBellas Best of Plant-Based Eating!
Chances are if youre reading this ebook, youre familiar with at least some of BenBella Books plant-based line. Since 2005, when we first released T. Colin Campbells classic, The China Study, weve been publishing high-quality, groundbreaking titles covering a broad range of subjects in the vegan landscape. Over the years our catalog of plant-based books has grown to include many more tasty titles, and we couldnt be more excited about our future offerings.
Here we bring you the best of BenBellas plant-based linerecipes and excerpts from both previously published top sellers and upcoming releases that we cant wait to share with you. Youll find three recipes each from some of our favorite cookbooks past and present, along with selections from our plant-based living titles that explore many facets of the field of the nutritionfrom the science of vitamins and the dangers of a reductionist approach to food to the connection between disease and food and common misconceptions about the popular Paleo diet.
Whether youre new to BenBella or a longtime reader of our plant-based books, we hope you enjoy the offerings here and find new food worlds to discover. For news and updates, and to sign up for our newsletter featuring exclusive recipes, giveaways, and discount promotions, visit us at benbellavegan.com . Wed love to hear from you.
Happy reading and eating
Heather Butterfield, Editor
Lindsay Marshall, Marketing Manager
benbellavegan.com
/benbellavegan 
@benbellavegan 
/benbellavegan 
@benbellavegan
PART ONE 
plant-based
eating
RECIPES FROM 
The Plant Pure Nation Cookbook
Kim Campbell
PORTOBELLO MUSHROOM AND BROCCOLI STIR-FRY
Portobello mushrooms give a meaty texture to this stir-fry. The hoisin sauce is a thick, spicy-sweet sauce made of soybeans. Serve over brown rice or quinoa.
cup water, divided
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon agave nectar
6 ounces portobello mushrooms, sliced, with gills and stems removed
1 onion, thinly sliced
1 red bell pepper, seeded and sliced
6 ounces fresh broccoli florets
Yields: 4 servings
Prep Time: 15 minutes Cook Time: 10 minutes
In a small bowl, combine cup of the water and the soy sauce, hoisin sauce, cornstarch, and agave; stir to combine. Set aside.
Place the mushrooms, onion, and bell pepper into a nonstick skillet and add a small amount of water to prevent sticking. Saut for 3 minutes.
Add the broccoli and remaining cup water and cook for another 35 minutes, or until the vegetables are crisp-tender, stirring occasionally.
Add the sauce and stir for another 23 minutes, or until bubbly and thickened.
CURRIED CARROT SOUP
This soup is light and creamy. I love the slight flavor of curry and the sweetness of the carrots blended with coconut milk.
1 onion, diced
4 cups low-sodium vegetable stock, divided
2 pounds carrots, sliced
1 tablespoon minced or finely grated fresh ginger
1 tablespoon curry powder
1 cup lite coconut milk
teaspoon sea salt
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