I get asked all the time to share more about what the heck Michael and I eat. I will be doing a series of blogs about the resources we use on a regular basis.

So to kick it off, here are the cookbooks I recommend along with some narrative about our journey:

David’s Vegan Home Cooking by David A Gabbe

Skinny Bitch in the Kitch  by Rory Freedman and Kim Barnouin

Forks Over Knives Transition Plan by Alona Pulde, MD and Matthew Lederman, MD

Forks Over Knives Cook Book by Del Sroufe and Isa Chandra Moskowitz

Fresh from the Vegan Slow Cooker by Robin Robertson

The Homemade Vegan Pantry by Miyoko Schinner

Afro-Vegan by Bryant Terry

The Plant Powered Way by Rich Roll and Julie Piatt

This Cheese is Nuts by Julie Piatt

In a far away land called Fife Washington Michael and I sat down to watch the documentary Fork Over Knives. Unhappy with the way our mostly vegetarian diet of pizza and beer left us feeling bloated and fatigued we searched for a new perspective. Through that documentary we were introduced to a Plant Based Diet and these cookbooks:

Forks Over Knives Transition Plan by Alona Pulde, MD and Matthew Lederman, MD

Forks Over Knives Cook Book by Del Sroufe and Isa Chandra Moskowitz

Shortly after seeing that film and feeling better after introducing more plants into our diet we went to a vegan cooking class at Pierce College. David Gabbe, our instructor, did a cooking demo and I fell in love with how simple cooking vegan looked. It was David Gabbe’s book David’s Vegan Home Cooking that began to shift things for Michael and I. His cookbook made things so simple and easy we found ourselves eating more and more vegan. David’s Vegan Home Cooking starts with how to cook basic grains and beans, how to make your own plant based milks, and then moves into heartier meals and delicious deserts. This cookbook is still on our kitchen counter 6 years later. I find his recipes to be the solid foundation to our cooking. I have made many adaptations over time to our favorite recipes and they always turn out perfect.

Later I was introduced to Skinny Bitch in the Kitch  by Rory Freedman and Kim Barnouin when a friend of mine at work gave me a copy. This cookbook has been a staple in our kitchen. While the recipes are slightly more sophisticated and had me searching the grocery store for strange ingredients, we felt like we were eating like kings! This cookbook is full of hearty easy to prepare filling food.

As the years progressed we became more dedicated to a fully plant-based life. In the beginning we were still topping things with cheese and even eating meat on occasion at restaurants. But in 2014 after returning home from Europe and landing in Bend 20 pounds overweight, I knew I needed to be more committed. It was November 2014 when Michael and I went totally plant-based. After almost three years I can confidently say I could never go back to eating mindlessly. I have learned so much and I enjoy the simple lifestyle of fresh plant ingredients.

When Michael and I first started out we ate tons of vegan replacers like Diaya Cheese, fake bacon, and soy. These foods made the transition simple and delicious. It was comforting to still be able to eat macaroni and cheese and other familiar foods, just vegan.

However in the fall of 2016, Michael was diagnosed with some autoimmune issues (read more here) and his list of food allergies grew to include gluten, soy, oats, and a few others. We now eat a gluten and soy free plant-based lifestyle. Have no fear, The Plant Powered Way by Rich Roll and Julie Piatt made it super simple. And I can’t say it enough, cooking vegan is so simple that I have adapted all our other recipes with little to no problem.

Stay tuned for more posts on transitioning to a plant-based lifestyle!