Cookbook Release Day!

My newest book is finally out! 🌞

Happy Tuesday! I hope you’re having a relaxing July 4th and eating all the best cookout food today with your friends and family (and if you haven’t added My Dad’s West Virginia-style hot dog sauce to your cookout recipe list, what are you waiting for?!).

I’m hopping in your inbox today to let you know that my newest cookbook is out TODAY!!

It took over a year for The Plant-Based 5-Ingredient Cookbook to come together, and this book is filled with 100 of my favorite 5-ingredient plant-based dishes, and I know you’ll love them as much as I loved creating them!

Want a sneak peek? Check out one of my favorite rice bowls from the cookbook below!

Radish Rice Bowl with Charred Scallion-Dill Sauce

A zingy, smoky sauce made from charred scallions, extra virgin olive oil, and lots of bright, herby dill is the basis for this rice bowl.

Spicy radishes, when roasted, take on a much milder, sweeter flavor than when eaten raw which makes them a perfect accompaniment to the charred scallion-dill sauce. Depending on the season, any combination of vegetables can be roasted and mixed in with the rice. Try it with carrots, sweet potatoes, butternut squash, zucchini, or cauliflower. The dill can be replaced with your favorite herb, though parsley or basil would be a great place to start experimenting.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4

Ingredients

• ⅓ cup plus 1 tablespoon extra virgin olive oil, divided

• 1 pound radishes, scrubbed, trimmed, and quartered

• 8 ounces Brussels sprouts, trimmed and halved

• 1 bunch scallions, trimmed and washed, divided

• 1 cup loosely packed fresh dill

• 1 cup uncooked white rice

• Salt and pepper to taste

Instructions

Roast the vegetables:

1. Preheat the oven to 425ºF.

2. Arrange the radishes and Brussels sprouts on a large baking sheet and season them all over with salt and pepper. Drizzle with ½ tablespoon extra virgin olive oil and toss to coat.

3. Place all but 2 of the scallions on top of the radishes and Brussels sprouts. Drizzle the scallions with another ½ tablespoon extra virgin olive oil, and add a sprinkle of salt.

4. Transfer to the oven and roast for 15 minutes. Remove the baking sheet from the oven and flip the vegetables. Return to the oven for an additional 15 minutes or until the scallions are charred, and the radishes and Brussels sprouts are well-browned.

5. Remove the baking sheet from the oven. Using tongs, transfer the roasted scallions to a food processor.

Cook the rice:

1. As the vegetables roast, cook the white rice according to the package instructions. Turn off the heat and let the rice stand, covered, for 5 minutes.

Prepare the dressing:

1. To the charred scallions in the food processor, add the fresh dill and ⅓ cup extra virgin olive oil. Pulse until smooth. Taste and season with salt and pepper.

Finish the rice and vegetables:

1. Pour half the dressing into a large bowl.

2. Add the radishes and Brussels sprouts to the bowl along with the cooked white rice. Toss gently to combine. Taste and season with salt and pepper. Let stand for 5 minutes.

3. While the rice rests, finely mince the 2 reserved scallions. Set aside for garnish.

To serve:

1. Divide the rice and roasted vegetables between plates. Spoon a teaspoon or two of the remaining sauce over each dish. Garnish with freshly minced scallion. Enjoy!

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Hope everyone has a great rest of the week with lots of tasty food!

-kylie