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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters

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Notes about this book

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Notes about Recipes in this book

  • Cream of asparagus soup

    • Laura on May 03, 2011

      Pg. 46. This is very simple to make and really pretty good. It says it serves 6, but it only produced 2-1/2 servings for us! Of course, it was the only dish on the menu. If you serve it as a light first course, it would certainly yield more servings. I recommend thinning it quite a bit with water -- on its own it's extremely thick. I would add the water before blending -- by the way, I didn't use a handheld blender -- I put the soup in a Vitamix -- came out super creamy.

  • Spring greens with apricot vinaigrette

    • Laura on January 12, 2011

      Pg. 51. Made this last spring. It was tasty and light. However, no apricot flavor came through, only balsamic. I'd maybe try it with a less intense vinegar in the future.

  • Watercress, daikon and avocado salad with mustard seed dressing

    • Laura on March 25, 2010

      Pg. 53. This is a lovely, light salad which comes together quite quickly. I did not add the pumpkin seeds simply because I had none on hand. The dressing adds a nice tangy/sweet element. I will certainly make this again.

  • Chopped salad with shallot poppy seed dressing

    • Laura on March 24, 2012

      Pg. 54. This is a delightful spring salad. There is a lot of chopping involved, so it's time-consuming, but the end result is fresh, colorful, healthy, and tasty. I did substitute honey for the agave nectar. Served it with broiled salmon and it felt like a complete meal.

  • Mochi dumplings

    • lesliepolk on May 18, 2011

      stuffing these strange "dumplings" (puffed rice squares) is messy and takes some practice, but the filling is beautiful and delicious and it was kind of fun and different. Would make again for a friend or two, but too labor intensive for a crowd.

  • Millet black bean patties with corn

    • imaluckyducky on May 31, 2014

      pg 80. Four stars. Not bad, they were more tasty and incredibly more filling than I thought they would be. Comes together quickly once the millet's been cooked, although pan frying is necessary to get a nice crunch on the outside for some texture. I'd recommend lightly salting the patties once they come out of the oil, better yet if you have smoked salt on hand! You can roll the mixture into balls and freeze them in that state to have them ready for a quick meal. Makes closer to 14 patties than 10.

  • Wild rice pilaf

    • lorloff on November 02, 2014

      very good recipe used a rice cooker. substitutred dried cherries for the cranberried

  • Mediterranean pasta with greens

    • Laura on May 24, 2013

      Pg. 83. It's a blustery and chilly May day here in Maryland. Wanted to make something a bit hearty, with ingredients already on hand and EYB turned up this recipe. And it made a really lovely lunch. The only changes I made were that, while I cooked the full pound of penne called for, I only used 3 cups of the cooked penne -- about 1/2 of the total amount. To have used the full amount would have resulted in a pasta dish with barely any sauce. I also added some grated parmigiano reggiano, which I know violated the vegan nature of the dish, but it really added a lot! It was quite tasty and there's enough left for dinner!

  • Gazpacho

    • Laura on January 12, 2011

      Pg. 102. Made this last summer. It was just average, nothing special. I've made far better gazpachos.

  • Carrot fruit soup

    • Laura on January 12, 2011

      Pg. 103. Made this last August, but didn't review at the time. It had a really odd taste and I would not make it again. If I were ever to make it again, I'd eliminate the cloves.

  • Asian coleslaw

    • Laura on March 30, 2010

      Pg. 105. This is good, but not spectacular. It makes a very healthy, colorful and crunchy slaw. I subbed sugar snap peas for the snow peas and blanched them for 3 minutes, then chilled. The dressing is tangy. This does not make a good leftover -- as you might imagine -- so only make as much as you think will be consumed at the first meal.

  • Autumn harvest soup

    • Laura on May 02, 2011

      Pg. 153. You have to love how healthy this soup is. Flavor? Not so much. The shitake broth is very thin -- it has no depth of flavor. On the plus side, this is very easy and quick to make, so if you're looking for a very healthy, quick and easy soup, this is it!

  • Savory black bean soup

    • Laura on March 30, 2010

      Pg. 156. This is tasty. It's the best vegetarian, healthy black bean soup I've found so far. (Of course the best black bean soup I make is neither veg or healthy, as it contains ham and sherry -- but I digress.) I used my immersion blender -- I think it's best blended. The recipe says it serves 8 -- we only got 4 servings out of it. Granted, it was the only thing on the menu. Still, I think 'serves 8' is stretching it quite a bit -- unless it's a starter for a very hearty meal.

  • Kale with caramelized shallots

    • Laura on March 01, 2010

      Pg. 160. This was more work than it needed to be. You could simply saute the kale with the shallots and avoid the boiling of the kale stage. Other than that, it was tasty, but not exceptional.

  • Three bean chili

    • Laura on February 28, 2011

      Pg. 211. This is quite good, healthy, and very easy to make. It's even better with the addition of chopped scallions and sour cream and cilantro as toppings, and additional Tabasco. As written, it's a little spicy, but not terribly hot. You can always up the spices to increase heat. I'd make it again.

  • Tuscan bean soup

    • Laura on April 17, 2010

      Pg. 212. This was seriously good vegan comfort food! Didn't have time to run to the store, so used what I had on hand. Substituted kidney beans for the aduki and spinach for the kale. Served it over quinoa. Very good as a leftover as well.

  • Winter squash and aduki bean soup

    • Laura on January 04, 2016

      Pg. 213. We didn't really care for this. The butternut squash and all of the aromatics are cooked, then pureed. The beans and the vinegar are added to the puree. While the soup has some good flavor from all of the spices (primarily sweet), the beans seem kind of out of place in the puree. I've cooked with aduki beans before, but mainly they were part of a multi-bean chili, not on their own and I don't think they were a good choice for this preparation. I will say that the soup is very healthy, but I don't think I'll make it again.

  • Spicy coconut pumpkin soup

    • Laura on December 22, 2014

      Pg. 214. Wow, such flavor! And really spicy! Loved this soup! I subbed a butternut squash for the pumpkin and I used light coconut milk and that was probably a mistake, as the soup was a bit watery to my taste. Next time I'd increase the amount of solids, or use regular coconut milk. Also, I didn't have any dried thai chiles, so used 3 jalapenos. I also sauteed everything in coconut oil rather than grapeseed oil, it just seemed to make more sense. Drank the soup from a teacup -- lovely way to enjoy lunch.

  • Winter vegetable soup

    • Laura on January 31, 2011

      Pg. 215. This is very good and extremely healthy! It's not an especially exciting soup, but it's very easy to prepare and very low in fat and calories. The perfect meal after one has been indulging a bit too much on the high-calorie and fat side of the culinary divide. I used my homemade vegetable stock and savoy cabbage and the pureed soup was a lovely deep golden orange color. I recommend adding more stock/water than called for. It was extremely thick until I added more liquid. The corn added a bit of color contrast and a nice little crunch. I'm adding this to my favorites list.

  • Roasted brussels sprouts with fennel and shiitake mushrooms

    • Laura on December 12, 2014

      Pg. 220. My new favorite way to cook brussels sprouts! This is so healthy, so simple, and really delicious. I found the cook time to be a little long, but other than that, the recipe is great. I used rosemary instead of the tarragon and I'd do that again. And I will be making this again, very soon!

  • Tree of life stir-fry

    • Laura on January 19, 2011

      Pg. 223. Well, you gotta love how healthy this is! And it's not bad, certainly, just not very enticing. I confess that I did leave out the arame because I'm not that keen on seaweed. My husband added it to his serving and he liked it. I don't think I'll be making this again, but I'm not sorry that I tried it.

  • Butternut squash casserole

    • ccav on November 05, 2015

      This was simple and very nice as a side dish.

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Reviews about this book

  • NPR by T. Susan Chang

    10 Best Cookbooks of 2009 - Despite its name (which may have you wondering, with a frown, what you've been eating up until now), Clean Food is a gateway book for the vegan lifestyle, not a hard sell.

    Full review
  • The Kitchn

    Season by season, this book gives you all the tools, recipes, and encouragement you need to change the way you eat and help you stick with it.

    Full review
  • ISBN 10 1402768141
  • ISBN 13 9781402768149
  • Linked ISBNs
  • Published Jan 28 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Sterling Publishing Co Inc
  • Imprint Sterling

Publishers Text

More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul...and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way they want: close to the source.

From the White House kitchen to fast food restaurants, everyone's discussing "the sustainable diet." But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment.

Walters's emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover's Tart that's absolutely luscious! Since they're arranged from spring to winter (with a chapter for "anytime at all"), it's easy to find the right meals for every season of the year.

Terry's dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season - the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.

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