Dreena's Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day

I've been a huge fan of Dreena for years and was so excited when I saw she had a new book coming out. Not only does she seem to be a lovely person, but her cookbooks are always what I turn to when I want something healthy but reliably tasty.

So far I've made the following (and more):
- sunshine hummus
- cornucopia salad with Buddha dressing
- sweet potato muffins
- beyond beet burgers
- smoky Caesar dressing
- chickpea satay casserole
- wow em waffles
- smashed potatoes
- lemon Dijon potatoes (it's amazing how browned these get, and I only used coconut milk, not the thick cream)
- top of the muffin
- muesli
- gingerbread granola
- Italian dressing (one of the best oil-free dressings I've had)
- alphabet soup
- light and fluffy pancakes (I suck at making pancakes and these turned out perfectly; they also freeze well)
- summer chickpea salad
- nut-free pad thai (the sauce sounds a little weird TBH, but turned out so good, even with the ketchup option)
- guac dressing
- yellow cake- used 1/2 recipe to make two 6in layers and orange sweet potato because they're a lot cheaper here (also was appropriate for Halloween 🎃). Our non-vegan family loved. Haven't tried the yellow frosting yet, but the chocolate one from PPF is amazing.

Seriously everything has been hearty and delicious, though I would prefer a little more salt in the muffins and cake (we eat too much salt though, so this is prob just us). We can't believe how yummy the Caesar dressing is being made of potato and no mayo or cashews. Of note, I love how she taught me in PPF that you can freeze excess hummus. The sunshine hummus makes a lot, so I spread the excess in tortillas, topped with olives and paprika, then froze for quick lunches (just take out if the freezer in the AM and they'll be ready by lunch; they're also great toasted).

This book is full of delicious appearing pictures and pretty common ingredients. I like that the portions are hearty so you have plenty of leftovers (at least when you are a 2 person household, as we are).

My only complaint so far is many recipes call for the cream from a can of coconut milk, which is obviously high in saturated fat and a little costly. I also wish all cookbooks had baking weights in addition to volume, as it is more precise and easier to measure.

Thank you, Dreena!

The first three recipes I've made (zucchini fritters pg 147, chocolate zucchini bread pg 56, couch potato salad pg 80) were all easy and incredibly delicious.

Have read this book cover to cover and am so impressed! It is full of food I want to make, and the recipes are things I can picture my kids and extended family eating. You can tell Dreena Burton is an experienced cookbook author even if you didn't already know because she calls for smart shortcuts like blending wet ingredients together for the zucchini bread, and minimizing dishes or pans for recipes, and she anticipates common questions and includes notes for people who might want to substitute something or have a question about the process.

I have other cookbooks by this author and love her food because she has years of recipe development and is incredible at balancing flavors and acidity and at assembling and creating flavors that are far greater than the sum of their parts. When I made the potato salad, I had no idea from the ingredient list just how the dressing would taste - Dreena has a great skill at flavor combinations. She has also been instrumental in revolutionizing baking without tons of oil and sugar, and I find that my kids love her baked goods recipes and I don't have a sugar crash or feel heavy after eating them.

The cookbook also has great helpful extras on how to store food, batch cooking tips, ideas for repurposing leftovers from recipes, and substitutions.

This cookbook would make an excellent gift for anyone interested in eating more vibrant plant-based foods, anyone interested in reducing the cholesterol in their diet without sacrificing flavor, or for a straight out vegan cooking enthusiast who thinks they've seen it all and will be thrilled to discover new recipes and ideas.

It has some of the classic much needed recipes in any plant-based repertoire like non-dairy sour cream and a delectable looking nut based truffle cheese, but I know I'm going to find new favorites in here that taste new and interesting.

This is going to be on my gift-giving list this year.

There were so many recipes that used coconut milk and coconut cream that I ended up returning this book. If you are trying to prevent or reverse heart disease, diabetes, etc, I recommend you check this book out of the library before buying. For me, the few truly healthy recipes weren't worth buying it.

I’ve been a fan of Dreena’s cookbooks for a looong time, so of course I pre-ordered her latest. Unlike many Whole Foods Plant Based No Oil (WFPB) recipe developers, Dreena actually knows how to cook, (right?!) and takes recipes to the next level. Many of her recipes over the years are staples in our household, and we are not strict adherents to no-oil recipes, etc. I had the bonus ebook for pre-ordering, so I’ve tried some of the salads and muffins before receiving the book, and today I made the “No Butter No Chicken” curry. Many recipes, such as this one, also have cooking instructions for multi-pot/pressure cookers, which is a very welcome addition to her cookbooks because I love using my pressure cooker. I will give a heads up that coconut milk and coconut butter are featured in a number of recipes, but substitution recommendations are given, and if you avoid these ingredients all together, or avoid nuts, the cookbook is still chock-full of recipes you’ll be dying to make ASAP.

As other reviewers have mentioned, this book is full of delicious, beautiful recipes. It’d be an especially great book for the many people who are transitioning to a more healthful WFPB way of eating, or who are NOT focused on limiting intake of sodium, dietary fat, or added sweeteners. It’d also be great for special occasion splurges.

Dreena is in the WFPB no oil area of the dietary pattern spectrum. However, ** IF ** it’s important to you (it may not be), be aware that a fair number of these recipes use high fat and/or high caloric density ingredients (examples: canned coconut milk/ butter/ cream, nuts, seeds, avocado, tahini, almond meal, chocolate chips, added sweeteners). I have no shortage of high fat/high calorie recipes.

(To be clear, as far as I know, Dreena never claims that this cookbook is for people who are limiting calories, fat, sweeteners, sodium. So it’s entirely on me that I hoped it was.)

I love Dreena recipes! You wont be disappointed if you buy this latest cookbook from her. I have been vegan for four years now and she is one of a few chefs I go to for recipes. She is a recipe developer of note co-authoring books with Dr. Barnard. She is really creative! This is the sunflower salad

I made the Avo -Mame Hummus today and it knocked my socks off! Oh my! Seriously , seriously, good eats! Yay Dreena!

We have been WFPB for 5 years and utilize many of Dreena’s recipes and cookbooks. I have never fixed a bad recipe from her. All her recipes are obviously well tested and give lots of information on ingredients and substitutions. I can trust the recipe to turn out as promised everytime.

I love and embrace the underlying theme of Dreena’s Kind Kitchen, healthy food for our bodies and no harm done in the preparing of these meals.

The only reason I gave this a 4 star rather than a 5 star is that several recipes include coconut cream and full fat coconut milk with no really good substitution options. Technically those can be considered oil free, however, the saturated fat in these products make it not a healthy fat for us. However there are plenty of other recipes that I’m sure we will love as we cook our way through the book. As usual, I learn so much about plant based cooking from Dreena.

We certainly don’t sacrifice flavor and food enjoyment with her recipes. Our adult kids are foodies but they always love Dreena’s dishes.

For openers, the recipes are very long and I mean very long and detailed with ingredients that are not normally found in everyone’s pantry. I was very disappointed in this book not what I expected from her, and pretty much found useless to be for recipes toinspire me to fix a delicious meal. I will donate this book to the library and hopefully someone can find a use for it.

Once again Dreena Burton has written another fabulous cook book. The book has amazing easy to follow recipes and great tip ideas . This truly is a cook book you will use everyday and feel good about what you are
Cooking and eating !!!! Love love this book!!!!!

This is a wonderful book with fabulous recipes and great tips. The pictures are beautiful and each chapter is color coded to easily find a category. My favorites so far are the chocolate zucchini bread, Buddha dressing, and Maui gelato. I can't wait to get all the ingredients and make the baklava, it looks delicious!