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Meatless Monday: Kale and black-eyed pea stew and a vegan cookbook review

'Superfood Kitchen' by Julie Morris just happens to be 100 percent vegan! It boasts a wide variety of recipes, including a dessert section. Give this kale and black-eyed pea stew a try.

By Beyond the Peel / March 10, 2013

Don't have black-eyed peas handy? You can used a sprouted bean mixture and red quinoa in place of the beans.

Beyond the Peel


I received a book called the 'Superfood Kitchen' by Julie Morris. I had agreed to review it and would only post a review if I liked it. Well, to my surprise it wasn’t only a superfood cookbook, but vegan too! I actually didn’t realize it at first with the absence of terms like “vegan cheese” and “butter substitute” but after spending a couple of hours with the book I realized I was going to be in for a real treat! Don’t let the price tag fool you (less than $10) it’s absolutely packed full of great recipes and information in a 200 plus page hard-cover book.

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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I had looked for vegan cookbooks before and they are usually disappointing. I’m not saying they all are, just the ones I had access to to look at and flip through. So much of them were filled with tons of sandwiches, pastas dishes (made with white flour noodles), cool whip and nature’s balance and vegan cheese (the store-bought nasty stuff, not the homemade ones made from cashews and nutritional yeast).

Julie Morris doesn’t market this book as being vegan… it just happens to be. So it was a pleasant surprise. So was the dessert section. Yeah baby! Ice cream cupcakes anyone?! No bake-brownies, truffles, and fudge! 

But one can’t live on sweets alone. So there’s an entire section on breakfast, another for salads and soups. Now you might be thinking, “Oh great, soups and salads, who wants to live off those?” But she included delicious mains, including grain free pasta dishes, creamy noodle dishes made with vegan cream sauces (cream sauces made from cashews are down right amazing by the way), stews, chili, and fun burgers and patties (none of which are made from funky GMO soy products). She even included side dishes like Yam Fries and a one minute ketchup recipe to go with it. There’s cracker and flat bread recipes and an entire section on superfood snacks. You don’t need to get past the breakfast section to know this book is a keeper. There’s not a single recipe I wouldn’t make.

Ok… I should mention there’s a scary part… There’s going to be ingredients you’re not familiar with. But that’s ok! If you’re intimidated by the superfoods…DON’T BE.

Yes, there’s a list of fancy ingredients that cost a little extra to purchase, but I’ll share a few secrets with you.

  • If you don’t want to buy the fancy superfoods, you can still make 90 percent of the recipes in this book. They can, for the most part be left out.
  • If you only buy local food (since some of superfoods can come from far away places), there’s still a massive selection of recipes to choose from.
  • If you’re eating vegan, you can most likely afford the product anyway since you’re already saving so much money by not buying animal products.
  • If you choose to buy some of the fancier superfoods, they can be ordered online and shipped to you so you don’t have to worry about accessibility.
  • And though the initial cost may seem high at first, the amount that is used in a recipe is very small, which means that little package you paid 10 dollars for will last you a very long time.

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