mama eats: the e-cookbook
I am so excited and honored to release this ebook to you, a collection of many recipes to cook and eat and share during the cooler months and beyond. Packed with almost 200 recipes (for a full list of recipes, scroll down to the bottom of the page), plus tips + information regarding:
meal planning + organization
shopping the farmers market
cooking and eating with children
stocking a helpful pantry
kitchen tools + caring for them
storing food without plastic + less waste kitchen
eating a balanced plant based diet + my pillars for maintaining health
a skin ritual + a new moon ritual
medicine cabinet; immunity + wellness in cold months
primers on cooking grains + beans from scratch
dairy subs: 4 plant milks, coconut yogurt, feta, ricotta, parm, crema, baked brie
breakfasts, both savory + sweet
aperitivi
vinaigrettes and dressings
tons of soups, dinners, salads, vegetable dishes, most with variations for new ideas
a few desserts
suggested menus
video toolkit companion, $16
if you are currently a toolkit subscriber, the login method has changed. Please email me mamaeatsplants@gmail.com, with a screenshot of your Memberspace receipt email, for new login instructions. If you are interested in purchasing, please shoot an email to me mamaeatsplants@gmail.com , and I will send you an invoice, and then login instructions. Thank you!
Designed to be a companion to the cookbook, this collection of 28, short, 1-3 minute long videos shows how to cook some of the recipes and some cooking techniques. Helpful for those who like to see things hands on.
Included videos:
how to segment an orange
pasta e fagioli
pasta e broccoli
lemon risotto
black bean chili
saucy potatoes + onions
fennel + citrus salad
spicy tofu + kimchi soup
mushrooms + dumplings
sunshine latte
chile + spice pumpkin seeds
spinach + orange salad
crumbly feta
marinated lentils
harissa red lentils
preserved lemons how to make + using them in a preserved lemon vinaigrette
preserved lemon dahl
citrus green smoothie
buckwheat apple galette
immunity shots
roasted golden beets + their greens
garlic + lemon greens
simple fluffy quinoa
chickpea flour savory crepes
seasoned tofu 2 ways: harissa garlic and maple Dijon
winter tomato sauce
cardamom cashew chia pudding
hibiscus fire cider
recipe index
A list of every recipe in the book, so that you can see exactly what you’ll get before you decide to purchase (or
not!).
hibiscus fire cider (an immunity recipe)
immunity shots
herbal infusions (for minerals + reproductive wellness)
pink sauerkraut
a primer on cooking grains, ratios, + 2 methods for perfectly cooking grains
simple fluffy quinoa
black rice with apricots
simple rice flavored with onion
apple cider dressed farro + an option to turn into into a grain salad
a primer on cooking beans from scratch, troubleshooting + tips
simple lentils + 2 different ways to marinate them to turn into a side or salad
simple chickpeas + IP variation
roasted chickpeas
creamy black beans + an emergency, no soak, instant pot variation which can be applied to all beans
sage + garlic white beans
+ a leftovers variation to use them up- garlicky refried white beans
simple pinto beans
+ a leftovers variation to use them up- silky sopa tarasca
how to cook tofu, tips on which tofu is best, and 2 ways to glaze: maple dijon + harissa garlic
teriyaki tofu with cashews + mushrooms
a simple teriyaki sauce that lasts for weeks in the fridge and is endlessly useful
a primer on how to toast nuts and seeds + chile toasted pumpkin seeds
dukkah; a seasoning to dip veg in or sprinkle on anything
DIY everything bagel seasoning
toasted coconut almond butter
salsa verde; an easy, very delicious + useful herby Italian sauce
lemon aïoli (like a mayo but better)
pink pickled onions + turmeric pickled onion variation
+ a vinaigrette using the leftover pickled onion brine
slow roasted cherry tomato confit
garlic confit + suggestions on how to use
+ a garlic bread recipe using garlic confit (best, easiest garlic bread ever)
preserved lemons
no bones mineral rich broth- for sipping on chilly mornings and using in soups
almond milk + 4 variations
coconut yogurt
almond ricotta + option to culture it
cauliflower cashew ricotta for baked pastas and such
crumbly tofu feta
crumbly parm
lime cashew crema + 2 flavor variations
+ an option to turn it into a mozzarella sauce that binds when baked
sunshine latte
+ medicinal hot chocolate variation
ginger + cinnamon decoction for immunity, circulation + warming
breakfast miso soup
Japanese sweet potatoes with miso butter and sesame
citrus green smoothie
+ simple sweet greens smoothie with ginger
olive oil, pecan, and maple granola
+ a variation for chocolate olive oil granola
a foolproof method for creamy steel cut oats + porridge with pan braised caramelized pears
citrus yogurt bowl
a highly customizable, protein and nutrient dense greens + beans breakfast
tofu scramble + arugula, jalapeño, cherry tomato breakfast salad
ricotta toasts, 1 sweet, 1 savory
easy french toast to use up stale bread
+ a quick frozen berry chia compote to serve it with
aperitivi (happy hour) easy snack ideas
salty dog cocktail (non alcoholic with an option for alcoholic too)
spicy + sweet spiced nut mix
seeded + spiced chickpea almond crackers- so easy and will stay crisp up to 5 days
gooey baked brie
+ an option to turn into a spinach artichoke dip
creamy roasted garlic + white bean dip
tempero, a paste to keep in the fridge to flavor soups, beans, grains
minestrone, the big soup
+ a variation for winter soupe au pistou, recipe for a winter pesto
pasta e ceci
pasta e fagioli
sunday lentil soup, richly flavored with a mushroom based hot Italian “sausage” crumble + an idea for leftovers
weeknight lentil soup, an easy, deeply flavored soup made with cheap pantry staples
chickpea noodle soup, bright with lemon and fresh herbs
butternut apple soup
+ 2 variations using the same method for parsnip + apple soup and broccoli + potato soup
creamy cauliflower soup with cheesy toasted almond flakes and chives
+ a garlic chips variation for topping instead of the almonds
+ 3 variations using the same method for creamy pumpkin soup, celery root soup, and carrot ginger soup
vegetable pot au feu, tender veg cooked in broth
black bean chili + a mushroom variation
+ 2 ideas to use up and reimagine the leftovers
on the go miso soup, a recipe to take with you in a jar and add hot water when you’re ready to eat
seaweed gomasio, a umami rich seasoning blend for the soup and beyond
pozole verde, a bright tomatillo and hominy based soup + 2 variations
mushroom soup with herb + mustard dumplings (NOT GF but easy to sub a GF flour blend)
moroccan spiced chickpea + lentil soup
thai spiced red curry lentils
+ a indian spiced, ginger and golden raisin laced variation
quick lemon harissa lentils
preserved lemon dahl with lots of turmeric and spice
tofu laksa, a spicy curried noodle soup, with a DIY curry paste recipe that can be used for other things too
spicy coconut tofu red curry
+ a leftovers variation to use it up in a new way
spicy + creamy tomato soup
spiced rice porridge (think a Vietnamese spiced congee with crispy mushrooms, herbs and lime on top) + instructions for cooking it in the IP too
+ a kimchi and gochujang variation
quick, spicy tofu + kimchi soup
rice, cabbage and shiitake soup
autumn vegetables bourguignon
French onion soup
mustard vinaigrette + 4 variations to switch it up
preserved lemon and shallot vinaigrette
lemon garlic creamy tahini dressing
maple soy tahini dressing
golden turmeric tahini dressing
miso sesame dressing
+ a variation for carrot, miso, sesame dressing
dead of winter salad with oranges and beets + 4 ideas for variations
simple arugula, parm and lemon salad- use as a side, to top cooked pizzas, toss with pasta
spinach, orange, and caramelized red onion salad with tofu feta
chickpea salad tartine- think tuna salad but with chickpeas, bright with the homemade lemon aïoli
+ a curried chickpea salad variation studded with golden raisins
kale caesar with crispy chickpeas
autumn salad with balsamic shallot vinaigrette, pomegranate and pumpkin seeds
French grated carrot salad
+ a variation for a cauliflower and potato salad
roasted + raw salad with rosemary roasted veggies, balsamic, and fresh hardy greens
cumin + cardamom spiced chickpea salad with quick pickled onions, very quick, 1 bowl, and perfect to pack for lunch
olive, rice, and chickpea salad- also very quick and a complete meal, great to pack for lunch
winter panzanella, a great use for leftover stale bread, very easy (NOT GF)
rainbow cabbage slaw
+ a coconut slaw variation
roasted vegetable + farro salad with crumbly feta (farro is NOT GF but just swap in a gluten free grain)
+ 2 variations: winter squash + arugula and autumn grape + walnut
6 basic templates of ideas to use up vegetables: a soup,
a stir fry,
a roast with a maple mustard glaze
a taco
a salad
a bowl
rosemary, maple + cranberry roasted squash
sweet + sour squash with onions
squash petit pots (small squashes roasted with leeks and herbed broth inside them)
spiced roasted squash + lentil salad with greens
+ a quick use-it-up-for-lunch-the-next-day variation if you have extra leftover roasted squash
sweet potato oven fries with salsa verde to dip
roasted smashed gold potatoes
thyme + lemon roasted new potatoes
saucy potatoes + onions- cooked on the stovetop, really the most comforting thing
garlicky potato mash with a variation for using the garlic confit for a different flavor
crispy fennel, orange + olive salad with red onions
fennel, blood orange, and white bean salad
silky wine braised fennel- caramelized and so tender
leeks vinaigrette with lentils
+ 4 variation ideas and an idea for using leftovers
thyme roasted beets that you can roast in a big batch; then use throughout the week
+ a creamy beet soup to use them in
+ how to pickle them
roasted golden beets + their greens; simple and a good way to use the whole plant
roasted cauliflower, dates, and thyme
cumin roasted carrots with yogurt and a carrot top-hazelnut pesto (which is also great on many other things!)
+ 3 variations using different vegetables and greens
simple seared baby bok choi (use this method to cook many other greens, too)
broccoli rabe with chile, garlic + lemon (use this method to cook many other greens, too)
simple rainbow chard with wine, raisins, and chile- uses both the stems + leaves of the chard
sautéed chickpeas and escarole, richly flavored with tomato, onion and carrot- super easy and a wonderful lunch
seared Savoy cabbage wedges- a great side for anything an so easy and beautiful
winter tomato sauce, extremely simple and delicious, use on pasta or pizza
+ a variation for a rich + dark version with red wine, celery, onion, carrot
+ a very quick and simple creamy blender tomato sauce
pad thai (ish) with crispy tofu
+ a peanut noodle variation
lemon risotto
+ 3 different variations: shiitake and peas, fennel, and saffron.
butternut ravioli - you can also use the dough for other pasta (NOT GF)
+ a variation for cheese ravioli
mujaddara- a spiced rice + lentil dish with caramelized onions, salted yogurt, and mint
pasta e broccoli- a very simple, easy pasta recipe that everyone loves
ricotta stuffed cannelloni or shells
kale + sweet potato tacos- the filling is a 1 sheet pan roast and is great for many other things, too
enchiladas vegetarianas with a hearty squash, black bean, chard, mushroom filling + homemade delicious dried chile sauce
savory chickpea crepes- very easy, cheap, fast
white bean, tomato, (veg) sausage skillet- simple and hearty 1 pan meal
cardamom cashew chia pudding with orange zest + vanilla
+ a chocolate hazelnut variation
dates + tahini with 4 ideas to change it up
dark chocolate + olive oil ring cake (NOT GF but you could sub GF flours; I tested with a brown rice flour, almond flour, cornstarch blend and it came out good, just more crumbly)
blood orange granita + vanilla ice cream (think an amazing creamsicle with an edge)
drunken braised pears 2 ways: with red wine + bay OR with moscato + orange
vanilla bean cashew mascarpone
cardamom vanilla creme anglaise- great for drizzling on parched or fresh fruit, or with fruit crumbles/crisps
apple + cranberry crumble- also cab sub pears
buckwheat apple galette (can use the dough for any other galette application, sweet or savory)
+ a variation with Calvados soaked golden raisins
chocolate mousse
chocolate tahini swirl banana bread (NOT GF but you can sub GF flours with a more dense result; I use spelt for a wheat free loaf)
dark chocolate tahini brownies + a variation to turn it into a “flourless” chocolate cake with raspberry sauce
stovetop popcorn
limoncello
membrillo