If you love cookbooks like I do but think you can’t use them anymore because they aren’t plant based or have too much oil, salt or sugar in the recipe, think again. I get a ton of inspiration from talented chefs, and just tweak the recipe by substituting the meat, chicken or fish with vegetables and change the oily and fat laden sauces and dressings by substituting creamy fruit or nut butters, or vegetables.
I did just that with this gorgeous black rice recipe. It is a stunner and will delight your guests. It’s perfect for a buffet dinner in the fall and winter, so you might want to make a double batch!