Plant-Based Gourmet

Gerber, a chef specializing in plant-based cuisine, shares her expertise in creating eat-to-make vegan fare. Ingredient sourcing (farmers markets, online, seasonal) is discussed along with the importance of kitchen gardens. For Gerber, spices and herbs are essential; in her words they are the “cornerstone of vegan cuisine.” Spice blends are joined by plant milks and egg replacers (chia seeds, flaxseeds) as part of an essential pantry, while a prepping ahead section highlights fermenting, pickling, and marinades. A slow cooker/Instant Pot, spice grinder, and drying rack are some examples of needed equipment. Recipes for brunch and breakfast include purple sweet potato pancakes (made with purple yams) and Belgian waffles (made with gluten-free flour). Also featured are a winter cornucopia squash bowl and flame-grilled stuffed poblano peppers. Breads, sauces, and broths offer more elements to the menu, while plum trio galette and fruit tarts round out the meals with dessert. Photographs and quotes throughout add to the cooking experience.