food, recipe, review, veg*n

The China Study Cookbook: Review and Recipe

If there’s one thing you need to know about me it’s that I love cookbooks and trying new recipes. So when BenBella Books (publisher of Happy Herbivore Abroad) asked if I would be interested in reviewing a copy of the new The China Study Cookbook, this vegetarian immedietly said yes. Even better, I was given an opportunity to share one of the awesome plant-based recipes with you dear readers! (This is one you’re going to want to try, too. Trust me.)

First things first. What is The China Study? Originally published in 2005 by T. Colin Campbell, this book states that the frequent consumption of animal and animal-by products has lead to the increase in chronic illnesses and that plant-based protein sources should be chosen over animal-based for a healthy lifestyle.

Now, not having actually read the original China Study I’m not going to weigh-in on Campbell’s conclusions. Instead, I’m going to share a recipe from the awesome cookbook I received from BenBella Books which was written by Campbell’s daughter, LeAnne.

Quick No-Fat Cranberry Bread

Preparation time: 15 minutes, Baking time: 45 minutes, Makes 1 loaf 
2 cups whole wheat pastry flour
¾ cup Sucanat (brand name for a type of whole cane sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup orange juice
1 egg replacer (1 T. ground flaxseed meal with 3 T. water)
1 ½ cups fresh cranberries, finely chopped in food processor
½ cup chopped walnuts

1 Preheat oven to 350˚F.
2 Mix together flour, Sucanat, baking powder, and baking soda in a large bowl.
3 Stir in orange juice and egg replacer. Mix until well blended.
4 Fold in cranberries and nuts. Spread evenly in a nonstick bread pan.
5 Bake for approximately 45 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the pan.

If you do not have an egg replacer, you can substitute ¼ cup prune paste (to make a supply of prune paste, mix ½ cup prunes and 1 cup water).
You can also use this recipe to make muffins and serve them for breakfast.
This recipe is great for Thanksgiving and other holidays.

This recipe is indeed very quick and so so so yummy. I actually used one of the provided Tips and turned them into muffins! I used an ice cream scoop to try and keep them consistent and got 14 muffins out of the batter. They baked for about 25-30 minutes.

All I had were liners from last October. Don’t judge.

I baked them on a Saturday morning before yoga class and took some to my instructor Jessica and later that day I was meeting up with my vegan friend Lauren and she got some, too. Both loved them. In fact, Jessica had one before class and then as soon as class was done she told me she wanted another muffin.

The China Study Cookbook has specifically left out the nutritional information for all of their recipes, but as I know that’s something that I and my readers are interested in I put everything into the Weight Watchers recipe builder and they come out to 4 points a muffin, which isn’t that bad. If you take out the walnuts it’s only 3 points plus per muffin.

I can already tell this cookbook is going to be used a lot, especially in the colder months because it has some delicious sounding soups and baked goods. Coconut Corn Chowder? Spicy Pumpkin Soup? How about Chocolate Banana Pie or Pineapple Cherry Cake? That’s what I’m talking about, baby.

Love from the ashes,
Lady Lazarus

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