I have owned several cookbooks by Canadian author Rose Reisman over the years. Reisman’s recipes have always been interesting yet easy to prepare for the dinner table. Her recipe books are my “go-to” cookbooks for those reliable favourite recipes. That’s why I was excited to receive a copy of her newest book, Rose Reisman’s Meal Revolution.
Reisman has updated many of her classic recipes to incorporate the food philosophy behind Canada’s New Food Guide, which reduces the amount of milk and dairy products we need and places more emphasis on plant-based proteins. She has also included on-trend food ingredients such as cauliflower rice, kale, zucchini noodles, avocados and beets in her recipes. There are even sections on sheet pan and Instant Pot recipes. Recipes are marked “gluten free,” “dairy free,” and/or “vegetarian” so this cookbook will appeal to people eating a variety of food regimes.
I am so excited to try many of the recipes in Rose Reisman’s new cookbook! I can see this cookbook becoming well-thumbed in our household. Did I mention that many of the recipes are accompanied by full-page photos that will make you want to try the recipe? One thing I look for in a cookbook is excellent photos and this cookbook delivers on that front!
If you are looking for a great Mother’s Day gift, shower gift for a bride-to-be, or birthday present for the cook in your family, definitely consider Rose Reisman’s Meal Revolution.
I am sharing Rose Reisman’s Cauliflower “Couscous” with dried fruit and almonds recipe below. You can serve this plant-based dish alongside a protein or eat it alone.
Rose Reisman’s Meal Revolution, published by FriesenPress
ISBN No.: 978-1-5255-6662-2 (Paperback), $33.99
ISBN No.: 978-1-5255-6661-5 (Hardcover), $43.99
You might be interested in reading “Roasted Brussels Sprouts with Lemon Tahini Sauce“.
- skillet, food processor, grater
- 1/4 cup sliced almonds
- 1 1/2 lb cauliflower, finely chopped You can use packaged fresh cauliflower rice.
- 1/2 cup low sodium vegetable or chicken broth
- 2 tbsp honey
- 2 tbsp olive oil
- 3/4 tsp cumin
- 3/4 tsp turmeric
- 3/4 tsp paprika
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 cup dried cranberries
- 1/2 cup sliced dried apricots
- 1/4 cup chopped cilantro You can use chopped basil if you prefer.
- Toast almonds in a large dry skillet over medium heat, tossing occasionally, for 3 minutes or until lightly browned. Transfer to a small bowl. Wipe skillet.
- Working in batches, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater. You should have about 6 cups of cauliflower rice.
- Whisk broth and honey together in a small bowl.
- Heat oil in skillet on medium-high. Add cumin, turmeric, paprika, and cinnamon and cook for 1 minute. Immediately add cauliflower and stir so cauliflower is coated with spices. Season with salt and pepper, and cook, stirring, for 3-5 minutes or until cauliflower is softened. If using frozen, cook until moisture evaporates.
- Add broth mixture, dried cranberries, and apricots to cauliflower and stir to combine. Cover and continue to cook for 3-5 minutes or until tender.
- Transfer cauliflower mixture to a serving platter and add cilantro Top with almonds before serving.