cookbook Archives - My Inner Shakti

As a vegetarian, Liz’s blog is a constant source of inspiration. She makes good-for-you vegetarian food that not only tastes delicious but is also easy to make. She takes the guesswork out of vegetarian dishes even carnivores will enjoy!

Before I tell you all about her new cookbook, let’s take a BIG step back. Like seven years big. That’s how long I’ve ‘known’ Liz! We met through our blogs and have stayed connected ever since. Personally, I was drawn to her truly down to earth approach to healthy living and life in general. Like her food, she makes it all look easy. I still smile every time I read about Liz’s fun adventures!

Ok, so now about her cookbook, The Truly Healthy Vegetarian Cookbook. If you classify yourself as a vegetarian or are trying to incorporate more meat-free dishes into your life, this is the cookbook for you. Liz is a certified health coach who’s created step-by-step recipes that anyone can make. No matter what kinds of foods you naturally gravitate towards, you’ll find something to devour. Between the pages of this book, you’ll find everything from a spicy peanut sauce to spicy enchilada soup to eggplant ricotta roll ups to chocolate chip chickpea cookies.

Mouth watering yet?

Hold your taste buds for 10 more seconds.

Liz graciously agreed to let me share a recipe from The Truly Healthy Vegetarian Cookbook with all of you. After considering multiple options, I decided to make her Coconut-Mango Smoothie. I know, right? Every sip took me straight to a little cabana on the beach. This smoothie is creamy, tropical, and filling. You better believe I’ll be making this weekly once Spring decides to show up!

Enough from me. Here’s the recipe so you can enjoy alongside me!

Coconut-Mango Smoothie
Serves 2
Prep time: 5 minutes

1 cup ice cubes
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 cup unsweetened coconut milk or almond milk
2 tablespoons unsweetened coconut flakes
1 tablespoon chia seeds (optional)

Blend the ice, mango, pineapple, and coconut milk or almond milk in a blender until smooth.
Divide between two glasses and sprinkle with the coconut flakes and chia seeds (if using).

Yes! It’s that easy.

If you need a little vegetarian inspiration in the kitchen and are looking for a cookbook to introduce you to new recipes that are good for you, this is the one! I mean, did you read what I wrote – CHOCOLATE CHIP CHICKPEA COOKIES. Cookies made from beans that can probably be eaten for breakfast! Wins all around!

Your turn – what’s your favorite cookbook?

P.S. Visit my Instagram page for a chance to win your very own copy of The Truly Healthy Vegetarian Cookbook!

I’m not a huge fan of cookbooks. Don’t get me wrong. I didn’t say all cookbooks. It’s just that the ones I’ve owned in the past are used for a few weeks and then stored away on a bookshelf or in a kitchen cabinet and inevitably collect dust. Maybe it’s just me.

Very recently, I made the decision to give cookbooks another try – well, one special cookbook in particular, Peas and Thank You by Sarah Matheny, the writer behind the Peas and Thank You blog. Mama Pea’s blog is so fun to read as she does a great job of interweaving hilarious stories about her family into almost every single post. You almost feel like you’re a part of the family! I love it!

With a special member of my family visiting me this week, I decided to make a slightly modified Mama Pea recipe from the cookbook. It was only fitting! And the winner was…Vegetarian Pad Thai!

And yes, in case you’re wondering, those are sticky notes sticking out of the book – there are just so many recipes I want to try!

I just want to mention that my version of this dish isn’t an exact copy of Mama Pea’s. I switched up the veggies based on what I had lying around; I didn’t use rice noodles because I couldn’t find them at the grocery store and didn’t feel like asking one of the [rude] employees to help me; and I added a couple of spices.

Vegetarian Pad Thai
Adapted from the Peas and Thank You Cookbook

Marinade:
3 tablespoon hoisin sauce
1/4 cup reduced sodium soy sauce
1/3 cup ketchup
1/3 cup fresh lime juice
1/3 cup warm water
3 tablespoons raw cane sugar

Pad Thai:
1 package extra firm tofu, drained, pressed, and cut into 8-10 rectangular pieces
8 ounces whole wheat angel hair pasta
1 tablespoon olive oil
3 cloves of garlic, minced
1 small sweet onion, cut in half and sliced thin
1 small zucchini, cut into thin strips
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small orange red pepper, cut into thin strips
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 teaspoon crushed red pepper

*Crushed peanuts for garnish

1. Combine all of the marinade ingredients in a baking dish. Place the pressed tofu in the marinade and let sit for at least 30 minutes.
2. Preheat the broiler.
3. Place the pieces of tofu on the baking sheet (reserve the marinade) and broil for about 6 minutes on each side. Cut the tofu into smaller pieces and set aside.
4. Prepare the pasta according to package directions.
5. Heat oil in a large skillet or pan. Sauté garlic for a few minutes until light brown. Add the onions and sauté for a couple more minutes. Add the zucchini and peppers and sauté for a few more minutes. Season with ground ginger, sea salt, and crushed red pepper. Mix until combined.
5. Add sauce and drained pasta to the vegetables, mix until everything is well coated with the sauce.
6. Finally, add the tofu back into the skillet and toss to combine.
7. Enjoy!