People always seem to be so impressed by my ability to cook healthy meals, but the reality is that they are far simpler than they seem. The basic combination of an assortment of vegetables, a starch (whether that be a root vegetable, winter squash or grain), a killer sauce and what I call the crunch factor (raw nuts and seeds are perfect here), always creates a super wholesome yet satisfying meal. And the best part is that it is easy. It is almost impossible to mess up, no matter what your skills in the kitchen are, and it takes hardly anytime. This is the way I love to cook.
Fortunately for me, Emily von Euw of This Rawsome Vegan Life food blog, seems to agree with me. With the unveiling of her third book, This Rawsome Vegan Cookbook, (following Rawsome Vegan Baking – a BIBLE for raw dessert recipes – and 100 Best Juices, Smoothies and Snacks), she has made vegan cooking 100% accessible. It not only has a wide range of approachable raw recipes, but is also complete with numerous lightly cooked ones.
Unlike so many other gluten-free, plant-based cookbooks, every recipe in The Rawsome Vegan Cookbook is something that you actually want to eat, and actually can make. No crazy tricks and techniques, super esoteric foods, and no massively long ingredient lists. Just clean plants and flavorful combinations. Choose from the raw chapter including Zucchini Noodles with Garlic Kale Pesto + Hemp Seeds, Sweet Corn Quiche with Buckwheat Onion Crust + Cherry Tomatoes, and Beet Ravioli with Almond Thyme Pate + Basil, or choose from the cooked chapter including Creamy Butternut Squash with Sage, Cranberry Jam + Micro Greens, Black Beans Noodles with Yams, Asparagus, Sauteed Mushrooms + Peanut Sauce, or our featured recipe, Japanese Sweet Potato + Broccoli with Carrot Turmeric Sauce with Pumpkin Seeds. Whichever fits your fancy, I know you will be as happy with the final product as I have been. So try your hand at this deliciously simple yet creative dish, and see what Emily and I are falling so in love with.
Each recipe is a true reflection of what healthy people eat, so join the club and grab a copy of This Rawsome Vegan Cookbook.
- 2 large Japanese sweet potatoes
- 2 large heads broccoli
- 2 medium carrots
- 2 tsp (5 g) turmeric powder
- 1⁄4 tsp Himalayan salt
- 3 tbsp (34 g) cashew butter
- 1⁄4 cup (59 ml) water
- 2 tbsp (10 g) pumpkin seeds
- Preheat the oven to 350°F (177°C). Wash and scrub the sweet potatoes, then slice into 1⁄2-inch (13-mm)-thick slices and bake for 30 to 40 minutes, or until they are tender all the way through and lightly browning on the bottoms.
- Break the broccoli into smaller florets and steam for 10 minutes or until vibrantly green and slightly tender.
- Blend everything together until smooth, adding more salt or turmeric if you like. If it’s too thick, add more cashew butter and water. If it’s too thin, add more cashew butter and carrot.
- Serve the cooked veggies with the sauce and sprinkle on some pumpkin seeds. Yum.