Tiny Kitchen Feast: Plant-based Recipes from a Traveling Chef
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Tiny Kitchen Feast is a fresh and exciting cookbook with more than 60 plant-based recipes, inspired by author Natalie Rodriguez’s life on the road. As a trained chef and “vanlifer”, Natalie shows us that cooking in a tiny kitchen can result in bold, dynamic and ‘un-boring’ meals.
Life on the road doesn’t mean sacrificing good food. Alongside her delicious and flavorful recipes drawn from her Puerto Rican heritage, Natalie reveals the lessons she’s learned while cooking on the road. Her easy and accessible recipes are proof that wholesome food can be made by any cook, in almost any space.
Start the day with a C.B.L.T. (coconut bacon, lettuce and tomato sandwich), before moving onto tantalizing appetizers like roasted-strawberry bruschetta and campfire-inspired grilled tempeh kabobs with miso-plum glaze. Natalie also provides new twists on hearty favorites like smoked poblano and Manchego mac ‘n cheese, as well as saffron pineapple lemonade.
With practical tips, mouthwatering meals and insightful tales, Tiny Kitchen Feast will inspire you to not only eat well, but to live well too.
Publisher : Hardie Grant Explore (March 12, 2024)
Language : English
Paperback : 208 pages
ISBN-10 : 1741178819
ISBN-13 : 978-1741178814
Item Weight : 1.54 pounds
Dimensions : 7.75 x 0.75 x 9.75 inches
Customers say
Customers find the recipes delicious, hard-worked, and love-put into them. They also appreciate the stellar photography, beautiful stories, and stunning colors. Readers describe the recipes as unique and intentionally curated around the chef’s culture.
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