Some books – and they don’t come around very often – are life changers. Such was the case for me with The China Study, by T. Colin Campbell and John Robbins. Because of this book, I once and for all removed processed foods and dairy products from my diet. It was the reason I started this blog: I was so excited and enthusiastic about the way that I was eating and how good I felt that I wanted to spread the word about going plant-based.
Now that The China Study Cookbook, by Leanne Campbell, has been published it seems like a no-brainer; the perfect companion to the study. First, get people thinking about their food choices and then provide them with easy-to-make, whole foods recipes that just happen to be delicious. How could you not get hooked on this way of eating? The China Study Cookbook is packed with 125 recipes for breakfast, breads, salads, appetizers, soups, main courses, side dishes, and of course, desserts. 16 dessert recipes, in fact. Nice. There are lots of full-color photographs (Leann’s son was the photographer) that showcase the food in mouthwatering detail. The China Study Cookbook is the kind of cookbook that would fit well with the family that is cutting back on animal products, as well as with the newbie vegan who needs some guidance, but also with the experienced plant-based cook who is looking for staple recipes for quick, healthful meals.
I am especially excited to be able to share Ms. Campbell’s recipe for Pumpkin Pancakes. Nothing makes me happier than a warm stack of pancakes on Sunday morning. As you can see from the photos, the ‘cakes cooked up beautifully and have a very inviting orange tint. Perfect alongside a cup of chai tea – and for fall mornings.
Thank you, Ms. Campbell and BenBella Books for providing me with the opportunity to review The China Study Cookbook and to share a copy of this excellent resource with my readers.
Pumpkin Pancakes
Makes ~12
2 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tbsp. pumpkin pie spice
2 egg replacers (2 tbsp. ground flaxseed meal with 6 tbsp. water)
2 cups non-dairy milk
1/2 cup pumpkin (canned or pureed)
5 tbsp. maple syrup
1/2 tsp. vanilla extract
Preheat a nonstick skillet or griddle over medium-high heat.
Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Set aside.
In separate medium bowl, mix egg replacers, nondairy milk, pumpkin, maple syrup, and vanilla extract.
Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
Use a 1/4 cup or 1/3 cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until top bubbles, about 2-3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.
Recipe shared with permission from BenBella Books.
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This MoFo recipe taught me that the simplest method is almost always the best method. I went through three incarnations of ice cream – two that were too fussy and required ingredients that made me feel guilty, not to mention needing an ice cream maker – before settling on something utterly easy, simple, healthy, and delicious.
