Carrot Loaf from Kim Campbell’s The Plant Pure Kitchen

I’ve recently decided if a cookbook is going to take up space in my dining room bookshelf, it needs to earn it’s keep. The family had been pleading for ‘anything but rice and beans’ for dinner, so this sounded about as different from rice and beans as you could get and still offers recipes with whole, plant-based foods.

The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life  by Kim Campbell

With some hints from the author, I made a few small changes to a recipe that went over really well with the family! I love when a cookbook writer gives options for gluten-free substitutes and the gluten items aren’t a major part of the recipe.  In this case, I used cooked oatmeal instead of breadcrumbs, and since I didn’t want to make a mess grinding walnuts, I used Trader Joe’s almond meal instead.  I also used Trader Joe’s BBQ sauce as a glaze, but only because I was running out of time and wanted to get my loaf into the oven.  Next time,  I’ll leave enough time to make the glaze myself.

Was it easy to make?  Yes.  My substitutions made it even easier.  I think grinding walnuts would have been a chore.  I also shredded the carrots in the food processor, but you could save even more time by buying pre-shredded carrots in your local produce section.

Did the family like it?  Yes, they loved it.  The preteen in the house even had seconds.

Would I make it again? Absolutely.

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