Petitto - The Plant-Based Cookbook 100 Delicious Recipes for a Healthy Life (Everyday Wellbeing)

A new energy is sparked within us as well, and we feel the need to venture out and become social again. This is a new beginning, and our bodies crave fresh and lighter fare after the hibernation months. These meals are lush with fresh pastas, asparagus, morels, peas, artichokes, strawberries, lettuces, brothy soups, and simple green salads. Summer, the season of fresh flowers and plants, grows with us and encourages us to reach our fullest potential. We crave cooling, raw, and room temperature foods to cool our bodies and keep our energy strong. We picnic, we barbeque, and we soak up all the sun we possibly can.

These dishes are ripe with perfect juicy summer tomatoes, crispy sun-warmed cucumbers, flawlessly ripened peaches, and juice-laden watermelons. We crave these vegetables and fruits in their simplest forms to showcase their incredible vibrancy. In autumn, the harvest season, we get to reap the benefits of the spring and summer growth. We gather all of natures bounty before winters rest. It is a time to celebrate all that comes with the harvest; warmer foods, slower foods, nutritious back-to-school lunches, and of the inspired Halloween and Thanksgiving recipes. Pumpkins, squashes, mushrooms, beets, pomegranates, and apples are in abundance in these months, and they play a huge role in the holidays of the season.

In the winter, we have completed the cycle and it is time to turn inwards. This period of self-reflection occurs in us as well as in nature. Nature is hibernating. Quiet and withdrawn, she allows her roots to prepare for the upcoming spring. With these cold, dark, and wet days, we crave comfort. We eat foods that help remind us that we will be warm again, such as thick soups, stews, casseroles, and hearty desserts.

The holidays of this season are pure decadence, reminding us that food and family and laughter and love are what will replenish us during this time. I hope you enjoy this cookbook as much as I loved writing it. We truly are so lucky to have nature guide us through the cycle of nourishing our bodies with her abundance. In each chapter of this book you will discover savory and sweet recipes that showcase the bounty of spring, summer, winter, and fall.

FRUITS & VEGETABLES IN SEASON

Apricots Artichokes Asparagus Belgium Endive Bitter Melon Broccoli Butter Lettuce Chayote Squash Cherimoya Collard Greens Corn Fava Beans Fennel Fiddlehead Ferns Green Beans Honeydew Melon Jackfruit Lime Lychee Mango Morel Mushrooms Mustard Greens Oranges Peas Pineapple Purple Asparagus Radicchio Red Leaf Lettuce Rhubarb Snow Peas Sorrel Spinach Strawberries Swiss Chard Vidalia Onions Watercress White Asparagus

CRISPY CAULIFLOWER BBQ TACOS WITH LIME CREMA AND SHREDDED CABBAGE

SERVES 4 SOY FREE, SUGAR FREE These spicy, sweet, crispy, and tangy tacos are so addictive! If you dont like habanero pineapple BBQ sauce, use your favorite one instead. The cauliflower is the only time-consuming part, but if you get all the other ingredients ready while the cauliflower is double baking, these can come together quickly! INGREDIENTS / cup (90 g) brown rice flour / cup (180 ml) unsweetened plain almond milk / cup (60 ml) water 2 teaspoons garlic powder 2 teaspoons paprika 1 cup (100 g) panko breadcrumbs 1 teaspoon sea salt 1 medium head cauliflower, cut into small florets 1 cup (240 ml) habanero pineapple BBQ sauce or other favorite 2 tablespoons (30 ml) sriracha / cup (120 g) plain coconut Greek yogurt 2 tablespoons (30 ml) freshly squeezed lime juice 8 corn tortillas 1 cup (110 g) shredded red cabbage 1 avocado, thinly sliced 1 jalapeo, sliced (optional)

METHOD OF PREPARATION

1.

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper; set aside. 2. In a large bowl, whisk together the flour, milk, water, garlic powder, and paprika. 3. 4. 4.

Dip the florets into the batter, making sure they are completely coated. Then roll them in the panko. Lay the coated cauliflower onto the prepared baking sheet. Repeat with all the cauliflower. 5. 6. 6.

Remove from the oven. Pour the BBQ sauce and sriracha into a bowl. Dip the florets into the BBQ sauce mixture. Put them back on the baking sheet. Bake for another 25 minutes. 7.

While they are baking, make the lime crema. In a small bowl, whisk together the coconut Greek yogurt and lime juice. Set aside. 8. Warm the tortillas. Food Fact: Cauliflower is low in calories and high in vitamins C, K, B6, folate, antioxidants, choline, and fiber

ITALIAN STUFFED ARTICHOKES

SERVES 4 GRAIN FREE, NUT FREE, SOY FREE, SUGAR FREE Artichokes are probably my favorite vegetable, and that is saying a lot. Food Fact: Cauliflower is low in calories and high in vitamins C, K, B6, folate, antioxidants, choline, and fiber

ITALIAN STUFFED ARTICHOKES

SERVES 4 GRAIN FREE, NUT FREE, SOY FREE, SUGAR FREE Artichokes are probably my favorite vegetable, and that is saying a lot.

I grew up having these Italian stuffed artichokes every year for my birthday; they hold a special place in my heart. They take a little prep work but once stuffed, they are an easy and elegant main dish. INGREDIENTS 4 large globe artichokes 1 cup (100 g) Italian-style breadcrumbs / cup (20 g) nutritional yeast 4 cloves garlic, thinly sliced 4 teaspoons (20 ml) extra virgin olive oil / teaspoon kosher salt / teaspoon freshly cracked black pepper / teaspoon Maldon sea salt

METHOD OF PREPARATION

1. Fill a large stockpot one-fourth of the way with water and bring to a boil over high heat. Insert a steamer. 2. 2.

Pull the leaves away from the artichoke, creating pockets for stuffing. 3. In a bowl, combine the breadcrumbs, nutritional yeast, and garlic, and then stuff it into the artichoke leaves, making sure to spread the mixture all around. 4. Drizzle with the olive oil and season with the kosher salt and pepper. 5.