My copy of Rip Esselstyn's new book, My Beef with Meat arrived last week. It was hand delivered by Rip's sister Jane, one of the funniest, most passionate and most memorable people I have ever met. Jane was the mastermind behind the recipe section of this new Engine 2 book. I've eaten her dishes on a variety of occasions and I am always blown away by her food. No one eating Jane's food would ever feel deprived on a Plant-strong diet.
I've known about this book for a really long time. It was a few years ago already that I was asked by Jane to submit a recipe or two for it. But what I had thought was going to be a cookbook turned out to be so much more (but it is full of recipes--145 new Plant-strong recipes to be exact!). It's really a book about all of the possible questions and concerns a person might have about eating a completely Plant-strong diet, and then the current scientific answers to all of those questions.
So if you've got a bunch of relatives or friends in your life who just can't seem to leave you alone about your new way of eating, well, then, you can either give them a copy of this book, or read the book yourself and learn all of the answers. No longer will you be left without the sensible and proper "come back" to questions like "How can you possibly get enough protein," "I thought soy causes cancer" and "Isn't olive oil really good for you?"
And I know that even as a blogger who thinks about this stuff each and every day, even I can use a brushing up on all of my plant-based diet facts regularly.
To give you a taste of some of the book's new deliciousness, here are two new Engine 2 recipes. I haven't made them yet, but like my mother always says, "With ingredients like that, how can it be bad?"
Prep time: 15 minutes, Cook time: 20 minutes
3-4 cups water (depending on your brand of polenta)
1 cup polenta
16 oz. Plant-Strong tomato sauce or crushed tomatoes
2 cups fresh spinach
3 large tomatoes, sliced
1 cup pineapple, cubed
½ cup roasted red peppers
2 cloves garlic, crushed
(Other favorite pizza toppings: mushrooms, arugula, asparagus, or olives)
1/3 cup nutritional yeast
Preheat oven to 400 degrees. Prepare pizza stone by sprinkling with corn meal or lining a pan with parchment paper.
To boiling water, add polenta and whisk until mixture thickens and there are no clumps (instructions for preparing polenta vary from brand to brand -check the specific preparation instructions for your type of polenta).
Pour polenta mixture onto pizza stone or pan and flatten into desired crust shapes: round pizza, square pizza, mini-pizzas, elephant pizza, fire-hydrant pizza. Precook the polenta crusts for 10 minutes.
Remove crusts from oven, add sauce, toppings and sprinkle with nutritional yeast. Return to oven and cook in oven for 10 minutes.
Slice into generous portions and serve warm.
*Tip: Precook the vegetables before placing on the pizza, if you prefer.
Engine 2's Bri Guy's Reuben on Rye By Brian Hart
Prep time/Cook time: 30 minutes
Makes: 4 sandwiches
8 oz. tempeh
½ cup tamari
8 oz. silken tofu
1/3 cup ketchup
1/3 cup pickle relish
1 cup fresh spinach
1 jar sauerkraut, your favorite
Rye bread, one loaf
Preheat over to 350 degrees.
Slice tempeh in half vertically and then horizontally, thus making four, thin square patties. Pour tamari over tempeh and marinate for a few minutes, time permitting. Place tempeh on a no-stick pan or on parchment paper and cook for 15 minutes.
In a bowl, mix tofu, ketchup and relish until it looks like a tofu-based 1000 Island dressing.
Toast rye bread until desired crispiness. Spread with tofu-based 1000 Island dressing.
Add a layer of sauerkraut, tempeh, then spinach. Cut in half and serve.
Here's the page with my recipe. My kids were so excited to see that Mommy was in a book!
And I even got another mention in the book's intro. I was so thrilled to be a part of "the family."
What more can I say? It really is a great moment for me. I hope you will all support the movement and purchase your very own copy of My Beef with Meat, or maybe ten--you know, to give out copies to those doubters in your life!
And now for the giveaway . . .
Rip Esselstyn and the Engine 2 Team will be giving away copies of My Beef with Meat to TWO lucky HGK readers. Just answer one of the following questions in the comment section below:
What is your biggest concern when it comes to eating a plant-based diet?
What is the number one question you are asked when you tell people about your plant-based diet?
Two winners will be selected at random. Contest closes on Thursday, May 16th at 11:59 pm PST. Winners will be announced shortly after. To leave a comment/view the comments, please click on the title of this post (the orange text above).