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Cookbook Review: Veggies For Carnivores

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I recently had the opportunity to review a wonderful new cookbook called “Veggies For Carnivores: Moving Vegetables To The Center Of The Plate” by Lora Krulak, published by Changing Lives Press.  I was excited by the name being a vegan mama married to a carnivorous man.  Her cookbook was not intended for vegetarians or vegans but was created to bring vegetables to the forefront and make every meal more nutritious.  Now that I like!

Krulak incorporates all of her worldly travels into her recipes, inspiring a wide array of interesting and tasty dishes.  Ever heard of Aloo Gobi Dip?  Or how about Cauliflower Steak with Harissa Sauce?  In addition to some great well-known recipes, there are some intriguing new dishes most of us have probably never tried before too.  I also like that many of her recipes come with a great story about how the dish came about.

A couple of my faves in this book:

Swirly Salad
This is where she uses the spiralizer (love!) to create a kid-friendly, fun salad incorporating tons of healthy veggies. Lora suggests using daikon and sweet potato, tossed with a yummy dressing from her HCG Diet book.  I cannot wait to try that one with my kids!  Talk about healthy-geesh!!

NOTE:  If you’ve never used a vegetable spiralizer it is a must-have kitchen tool!  Check out this video of my brother and dad making raw zucchini pasta to see it in action.

Small Plates
I love the Mediterranean style of eating that Lora describes in this section.  Eating a variety of fun side dishes instead of one main dish makes meal time so much fun!

Another yummy recipe I can’t wait to try is the Roasted Carrot Hummus (below).  The orange color should be perfect for Thanksgiving time!

Roasted Carrot Hummus
from “Veggies For Carnivores”
1 lb. carrots, roughly chopped
1/2 small red onion, roughly chopped
2 cloves garlic
1/2 tsp. cumin
1/8-1/4 C. tahini
about 1/2 C. olive oil (less or more depending on thickness desired)
salt to taste
coriander and sesame seeds for topping

1.  Process the carrots, onion, garlic, and tahini in a food processor and drizzle in the olive oil.
2.  Add the spices to taste.
3.  Top with chopped coriander and sesame seeds.

Review by Veggies Kids Check them out here