The New Nourishing

Delicious plant-based comfort food to feed body and soul

The New Nourishing

Nutrition and natural food expert Leah Vanderveldt puts the joy into plant-based cooking with over 100 easy and inventive recipes that redefine the boundaries for nourishing food.

As the food editor for the health and wellness website MindBodyGreen, Leah is constantly in conversation with readers, nutritionists, chefs, and contributors about food and with this book she offers a new outlook on eating plant-based dishes for health and well-being. This is unashamed comfort eating—big hearty bowlfuls, packed full of goodness and rich in flavor. Her philosophy is to get the maximum enjoyment from foods by using seasonings and cooking techniques in over 100 simple recipes that offer indulgence and balance all at once. Affordability and accessibility is key, too, and these tasty, comforting, and hearty meals are designed to bring excitement to the palate. Expect lots of color, texture, and flavor, with combinations of spice and freshness, creamy and crunchy, umami, sweet and sour. Try Spiced Buckwheat Porridge, Chickpea Crêpes with Mushrooms and Thyme, Peanut Butter and Banana Whip Bowl with Toasted Coconut and Seeds, Coconut Broth with Zucchini Noodles and Mushrooms, Red Lentil Dahl, Winter Roasted Veg Bowl with Honey Balsamic Dressing, Curry-infused Quinoa with Herbed Black Lentils, Veggie Tacos with Five-seed Slaw, Planty Paella, Cauliflower Fritters, Peanut Butter Cookies, and Chocolate Bark with Dried Cherries and Almond Flakes. Plant-based comfort food incorporates an abundance of plant foods in meals that nourish the body and soul. It isn’t heavy or overly rich, it can be light and healthy, while still being filling, and flavorful. It’s fresh and satisfying, The New Nourishing.
  • Ryland Peters & Small | 
  • 176 pages | 
  • ISBN 9781849758598 | 
  • September 2017
List Price $21.95 (price may vary by retailer)
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About the Author

Leah Vanderveldt

Leah Vanderveldt is the food editor at health and wellness website, MindBodyGreen, where she writes and develops whole-food recipes and edits content about nutrition, health, and cultivating a positive relationship with food. She began her career in publishing at Condé Nast, working for both Vogue and Vanity Fair. When she moved to Sydney, Australia, Leah worked as a copy editor for lifestyle and design magazine Home Beautiful, where she focused on the entertaining and recipes sections. After teaching herself to cook through trial and error, Leah has managed to find clever ways to maximize flavour in dishes while focusing on plant-based whole foods. Her cooking inspiration ranges from her travels in Australia and Europe, to the more local flavours of her childhood home on Long Island, New York, and her dad’s fishing boat. She is certified in Culinary Nutrition from the Natural Gourmet Institute in New York City, where she learned to unite nutrition theory with practical techniques in the kitchen. She currently lives in Brooklyn with her husband, Fabian, who conveniently loves washing dishes.

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