Cookbook Review: the Passionate Vegetable

Rosemary Roasted Red and Sweet Potatoes

I received a copy of this cookbook at no cost, but all opinions are 100% mine.

I had the opportunity to review a new cookbook this month.  The Passionate Vegetable: Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meat Lovers!
(ad) by Suzanne Landry is full of “health inspired recipes to revitalize your life.”  In other words, this is a book full of clever ways to incorporate more veggies into your diet.  Ms. Landry’s book is meant for both vegetarians and meat eaters.  Rather than leave vegetables on the side of the plate, she lets them shine in breakfasts, soups, salads, main courses and even desserts (in the form of carrot cake and pumpkin pie).


Most of her dishes are meatless, but there are a few containing meat, fish or poultry in every chapter.   The chapters include breakfast, hearty salads, garden salads, soups, grains, beans, strictly vegetables, main dishes and desserts.  I have little check marks in every chapter of things I am looking forward to trying in the future, especially her Quinoa Yam burgers!

Rosemary Roasted PotatoesBecause I do not like to review a cookbook without trying at least one recipe, I opted to make her Roasted Rosemary Potatoes.  Rosemary always takes me back to my grandmother’s house.  It’s aroma is filled with sweet memories.  The only changes I made to the recipe were to add a sweet potato to the mix and to sprinkle the taters with garlic powder, too.  The entire family enjoyed them for dinner and for breakfast the next day. Rosemary Roasted Potatoes

Rosemary Roasted Red Potatoes
Author: 
 
Ingredients
  • 8 baby red potatoes, quartered
  • 2 Tbsp olive oil
  • ½ tsp dried rosemary
  • ⅛ tsp ground pepper
  • ¼ tsp salt
Instructions
  1. Toss potatoes with oil, rosemary, salt and pepper.
  2. Lay on a baking sheet in a single layer.
  3. Bake at 400 degrees for 35-40 minutes or until cooked through (test with a knife or fork).
  4. Serve hot.
Notes
I added 1 large sweet potato, sliced and ½ tsp garlic powder to the bowl. You may need a little more of the other ingredients to coat the added sweet potato if you choose this route.

Suzanne Landry is an inspiring health educator and gourmet organic chef.  For over 30 years, she has shared her love of natural foods cooking and her passion for health with more than 10,000 students nationwide.   Since 2005, Suzanne has developed and taught nutrition education programs for cancer recovery patients, guiding them on the road to health and vitality.  She is certified by the world-renowned Kushi Institute as a macrobiotic chef and counselor. Suzanne’s success as a personal chef to high-profile clients, her extensive knowledge, and talent for engaging and entertaining her students, has made her a sought-after guest speaker at seminars and workshops. She has been featured in numerous newspapers and magazines and in many television segments. Suzanne has also served as an industry consultant to well-known retail stores and food products manufacturers.  She is the mother of three sons and lives in Ventura, California with her husband, George.  Visit her website, www.SuzanneLandry.com.

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