Vegan MoFo 2013: Fat Free Fridays: The China Study Cookbook, Southwestern Salad, plus a Giveaway!

The China Study Cookbook by Leanne Campbell
I've talked a few times about how I am not a huge fan of SOS (no sugar, no oil, no salt) cooking. All things in moderation has always been my motto. That being said, there is a certain clean-ness that these types of food offer, and with Mother Nature unleashing the heat this late in the summer, these lighter dishes actually offer a bit of reprieve from the heavy feeling you sometimes get from a decadent meal. So while I won't commit to a SOS way of life, there really is no reason why I can't incorporate some of these types meals into my regular rotation.

The China Study Cookbook by Leanne Campbell, is the perfect companion to the original China Study by T. Colin Campbell. While the original book is full of all sorts of information on why a vegan diet is optimal for health, the cookbook gives you the how. Whole foods combined with minimal effort to create pleasant dishes. That's what you get with this cookbook.

The lengthy introduction is kind of a mini nutrition course and how-to for newbies (Though, there is still a lot of information seasoned veg heads might learn as well.) which is informative, easy to read and full of graphics and pictures to break up what might otherwise be an overwhelming bunch of text.

The recipes section is also plump with shiny color photos taken by the author's own son. Most are macro shots that really show off the ingredients.

The recipes themselves are varied with everything from breakfast to dessert. The pages are well laid out, and the recipes easy to follow. And the ingredients are super easy to find, everday whole foods that anyone can find at any supermarket.

When I first began experimenting with SOS cooking, I will be honest, I found the foods to be a bit bland. But I learned a lot of the tricks, and so has Leanne. She has been able to pack a lot of flavor into a lot of these dishes with creative use of spices, nuts, avocados, fruits and grains. And then there are the recipes that let the fresh produce provide all of the flavor, like in this simple Southwestern Salad. No dressing required! Quick, easy, fresh and flavorful. Especially on these hot end of summer days.

The fine folks at BenBella Books have graciously agreed to send one lucky reader a free copy of this book. This giveaway is only open to residents of the US and Canada. Simply follow the prompts in the widget below to enter.

Southwestern Salad from The China Study Cookbook (page 114)
Southwestern Salad
Preparation time: 15 minutes
Makes 8 servings

8 cups salad greens
1 small red onion, diced
1 green bell pepper, diced
2 tablespoons minced cilantro
3/4 cup avocado, diced
3 medium tomatoes, diced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 teaspoon oregano
1/2 teaspoon sea salt
1 cup baked tortilla chips, crushed

Combine salad greens, onion, green pepper, cilantro, avocado, and tomatoes in a
large salad bowl.
Heat beans and corn for 4 minutes over medium heat. Add oregano and salt. Add to salad right before serving, together with tortilla chips.
Sprinkle with rice vinegar, if desired.


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