I had the pleasure of meeting Meghan at the Food Bloggers of Canada conference (yep, blogging nerds do things like that), and watching her presentation. I am happy to report that Meghan is just as happy, bright, cute as a button, and jam packed full of information as she seems on her blog meghantelpner.com and in her first book UnDiet: Eat Your Way to Vibrant Health.
So I was thrilled when she ok’d me reviewing her new book: The UnDiet Cookbook!
The concept behind the book is to get rid of dieting, and start living a full and healthy life (which I can assure you will do more wonders for your body than counting calories ever will). Her approach is not a diet, it’s an “UnDiet”. So cute.
First things first, Meghan wanted me to be 100% clear that this is not a vegan cookbook. That said, there are very few recipes that weren’t already vegan or didn’t have a vegan substitution listed. The only recipes I came across that didn’t have a vegan substitute were some of the beauty recipes.
WHAT I LIKED
- All of the recipes are gluten-free and if they aren’t already vegan they have a vegan option. (Great for me because my bestie is vegan and gluten-free).
- The recipes are very health focused, nice for the approaching winter months to keep feeling light and healthy.
- Lots of fun colourful pictures!
- The salad section, gah! I probably don’t eat as much salad as I should in the winter, but this section is starting to make me want it!
- There is also a section on beauty care. These recipes include toothpaste, deodorant, a face mask, and more. (Some of these recipes contain honey, so not all of them are 100% vegan).
WHAT YOU SHOULD KNOW
- Some recipes contain some difficult to find ingredients such as brown rice miso paste, maca powder, and spirulina.
- There are also all sorts of flours such as brown rice flour, buckwheat flour, almond flour, and chickpea flour, which makes sense because it is for gluten-free cooking, but these aren’t things that I generally have laying around the house, so I just like to prepare you. You can generally find these products in health food stores or order them online on Amazon.
- For the most part, these aren’t the recipes that you want to serve your friends who think vegan food is “weird”. These LOOK like healthy vegan recipes (sprouts alert!)
I love this book for my very health focused friends (especially if they are gluten-free). These recipes are unique, colourful, and jam packed full of nutrition. These are the kind of recipes that have you beaming from the inside out!
GET YOUR COPY OF THE UNDIET COOKBOOK!
Now to test the recipes. The first recipe I tried was the “Sacred Scramble”. This is a savoury tofu scramble with sundried tomatoes and spinach. For me it was a little bit oily (but this was probably because I used sundried tomatoes that were soaked in oil). The flavours were good and not too intense and it went swimmingly well with hot sauce (as recommended). I must say tho, this recipe was almost 100% better the next day. Once the flavours really soaked in the dish really took a step up. Yum!
Next up I tried “Dressed to the Nines Sweet Potato”. (See what I mean by these recipes looking like healthy vegan recipes)!
The potato topping is a mixture of sautéed greens with beans and onions, then you can go crazy with additional toppings that Meghan recommends such as hemp seeds, tempeh bits, sprouts, and tahini dressing (which I didn’t make but would next time for sure as I think it needed it).
Sometimes the simplest recipes are the best. Who doesn’t love topping a naked sweet potato with a million gorgeous toppings? If you are interested in trying this recipe, Meghan let me share it below. ↓↓↓
Last on my list was “Sunday Night Quickie Chocolate Chip Cookies”. I am not very knowledgable in gluten-free baking because, well, I ❤️ gluten. But it certainly doesn’t mean I am against it in anyway, so I was very interested to try these chocolate chip cookies… I mean, chocolate chip cookies, nuff said.
These cookies were pretty darn terrific! At first bite they were a bit more cakey and dry than a standard homemade chocolate chip cookie, but then they seem to magically win you over, and before I knew it, I had gone through 4 cookies in all of 15 minutes.. eek!
Now it’s your turn, try Meghan’s recipe below, and don’t forget to enter the giveaway for a chance to win a copy of The UnDiet Cookbook.
- 4 organic sweet potatoes
- 2 Tbsp avocado oil, coconut oil
- ½ red onion, diced
- 1 garlic clove, minced
- one 14 oz can organic beans of choice, drained and rinsed
- 6 cups greens, trimmed and sliced into ribbons
- 2 Tbsp fresh lemon juice
- ¼ teaspoon Make-Your-Own Sambal (page 206 in The UnDiet Cookbook), red pepper flakes, or your favorite hot sauce Sea salt
- Optional Add-ons
- Hemp seeds (protein bonus)
- Toasted sunflower or pumpkin seeds
- Fresh sprouts
- Tempeh bits (prepared as with TLT Deluxe Sandwich, page 83 in The UnDiet Cookbook)
- Tahini Dressing (page 194 in The UnDiet Cookbook)
- Preheat the oven to 400°F.
- Scrub the sweet potatoes and prick them in a few places with a fork (this gives them room to breathe as they bake). Place them on a baking sheet and bake until soft all the way through, 45 minutes to 1 hour.
- While the sweet potatoes are baking, heat the olive oil in a medium pan and add the onion and garlic. Cook until soft. Add the beans and cook for 5 minutes, stirring occasionally.
- Remove from the heat and stir in your greens (the heat will wilt them). Add your lemon juice, sambal, and sea salt to taste.
- Remove the sweet potatoes from the oven. To serve, slice each sweet potato through the middle and top with beans + greens mix and your optional add-ons.