When I first got to San Francisco, I brought only one cookbook because I flew here first and couldn't carry too much stuff, but I knew I had to have a book so I could get right down to cooking and eating in the way I prefer. Whenever I move, I tend to rely on one book above all others: Supermarket Vegan by Donna Klein.
This book rocks because even someone like my little sister, whose idea of cooking is to take mini tacos from the freezer, open them up, add extra cheese, then put them in the microwave, has many of the ingredients on hand. And because it contains nothing that cannot be bought at any grocery store, it has recipes my sister will actually eat, which makes us both happy. I want to feed her good food instead of crap, but she will not even touch anything that has tofu, nutritional yeast, Earth Balance, artichokes, mushrooms, sun-dried tomatoes, or sundry other items that, to me, are just normal things. You know, there isn't one plant I can think of that I just don't like no matter how it's prepared. But my sister will be afraid to eat a mango chutney and peanut butter pita pizza with broccoli just because it's called "pizza" and she knows it doesn't have dairy cheese. (She did eventually eat those, and regretted having missed out previously when she was scared of it.)
With her tastes in mind, from Supermarket Vegan I made the Sweet Potato and Red Pepper Soup with Toasted Corn (recipe is here) and the Coconut-Curried Lentils with Basmati Rice (recipe is here). I cooked my rice with a large pinch of saffron, an expensive spice my friend Sara gave to me that I may never replenish after it is gone, but that really gives basmati rice an authentic Indian oomph, especially when it's cooked in a rice cooker. And I served it all together with salad. Healthy and colorful and delicious!
Since all that is so healthy, I thought I'd destroy it all with Klein's easy-peasy Blueberry-Oatmeal Bars (recipe here).
Even my picky sister enjoyed this food! Mission totally accomplished.