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Home » Diet » ‘One Part Plant’ is all about plant-based eating, but don’t call it a diet book – Chicago Tribune

Its important to me that you know this isnt a diet book, writes author Jessica Murnane in her introduction to her cookbook, One Part Plant (Harper Wave, $27.99).

Murnanes book, instead, is what all cookbooks should be, a collection of enjoyable recipes meant to get you in the kitchen. Except thats not 100 percent true, because Murnane does have a bit of an agenda: She wants you to eat better, one plant at a time.

Her book, as its title suggests, advocates for a plant-based diet, but don't let that description deter you from cracking the spine. The book is not about what you cant eat, says Murnane, who will be in Chicago in March to promote the book. Im trying to get people to try something different, not deprive them of anything.

This approach is gaining her a lot of praise, not least of which from Lena Dunham, creator of the hit series Girls." In her foreword to One Part Plant, Dunham goes so far as to say the book will change your life.

Thats a high mark for a first-time cookbook author, but Murnane takes it in stride. Im not trying to shame anyone, she says. Im not here telling people to quit cheese forever just maybe eat more vegetables.

Murnane is the first to tell you that up until a few years ago, she wasnt really that into food or healthy eating, whatever that meant. As she writes on her website, her major food groups were Sour Patch Kids, Diet Coke, and Whatever Lean Cuisine Had the Most Cheese.

But then she was diagnosed with endometriosis, a painful reproductive system disorder that has few treatment options and no cures (Dunham also has it). In fact, it took a number of doctors to successfully determine the cause of her debilitating pain. After a number of surgeries and a cocktail of painkillers, therapy, yoga and even alternative medicines, she was faced with the possibility of a hysterectomy.

I thought that the surgery was my only option, she says, but then a friend shared with me a website explaining that a plant-based diet could help with the pain from endo. Murnane is quick to note that you should consult your doctors regarding treatment, but for her, the idea of surgery was daunting. All other options exhausted, she decided to try changing her diet before settling for the surgery.

At first, it was tough going. I was so mad and angry, like something was being taken away from me my first meal was a tortilla with salsa on it, and steamed vegetables. I thought, I think the hysterectomy would be easier. But Murnane stuck with the diet, skipping takeout and cutting out inflammation-causing foods, plus cooking for herself. And then she started to feel better, but not without some struggle.

When I started cooking, finding recipes was tough something easy that didnt take three hours to make and 10 minutes to eat, she recalls. Not finding any plant-based solutions in existing diet books everything was so restrictive, and no one likes to be told you cant eat this, dont eat that she set out to create her own recipes, while also obtaining a certification in plant-based nutrition from the T. Colin Campbell Foundation.

Food should be nurturing, she says. You see people drinking kale smoothies, and you beat yourself up because maybe youll never be like them. That doesnt make dieting easier or fun. Thats the crux of her book: Changing a diet doesnt have to be all or nothing. It can come one meal, or one plant at a time.She personally doesnt identify as vegan (she still eats honey), but Murnane does avoid gluten, which can trigger pain and inflammation for sufferers of endometriosis. Going gluten-free isnt the answer for everyone, either, she notes.

The book itself is vibrant dishes pop off the page. The variety of foods, too, is impressive. Its not just salads here. Murnanes tacos (made with creamy butternut squash and lentils) look worthy of any taqueria, while her mushroom-spinach lasagna is so hearty and filling, youd never believe it didnt have cheese the creamy component is actually a surprisingly smooth and savory cashew sauce. A tomato-white bean panzanella (with bread!) is bright with smashed garlic but comes together in just a few minutes. Same goes for her roasted potato, corn and leek chowder, a hearty, comforting soup with only eight common ingredients. A dessert section features everything from a neon-red granita by fellow cookbook author and friend Julia Turshen, to chocolate chip cookies and a triple berry skillet cobbler.

Perhaps most impressively, none of the recipes look outright healthy in the way that many so-called diet books do. Theres no hit-you-over-the-head selling of a lifestyle, even as Murnane is the embodiment of a plant-based life by necessity. But ultimately, shes not here to convert you just encourage you to try going one part plant, one meal at a time.

(The book) is about more than just Meatless Monday, says Murnane. People hate Mondays already, and then youre going to tell them what they cant eat? Yeah, no.

Murnane, a former Chicagoan, is making a few stops in her old stomping grounds as part of herbook tour. She's partnered with local restaurants for plant-based promotions, including Do-Rite Donuts (223 E. Erie St.) for a 100 percent plant-based doughnut, available March 6-10,and Lula Cafe for a farm dinner March 6. Murnane will sign books at Foodease in the Water Tower Place, time to be determined, March 7. On March 8, she is hosting a party and book signing at Gather Home, 6-8 p.m. (2321 W. North Ave.). Email hola@onepartplant.com to RSVP. Visitonepartplant.com for more details.

jbhernandez@chicagotribune.com Twitter@joeybear85

Creamy mushroom lasagna

Makes: 8 servings

From "One Part Plant" by Jessica Murnane, who writes that she has enjoyed many pans of lasagna that sub vegetables for noodles, but for her, lasagna must have noodles.

Olive, grape seed, or coconut oil, or veggie broth for sauteing

3 garlic cloves, minced

1 pound mushrooms, chopped (you can use a mix of different mushrooms)

1 tablespoon tamari or coconut aminos

1 teaspoon dried thyme

3/4 cup raw cashews, soaked for a few hours (overnight is best), drained

1 cup veggie broth

2 big handfuls spinach

10 ounces gluten-free lasagna noodles (I love Tinkyadas brown rice pasta)

4 cups marinara sauce, store-bought (a 32-ounce jar) or homemade

Nutritional yeast (optional)

1 Heat the oven to 350 degrees.

2 In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and saute until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.

3 Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.

4 Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles dont sit for too long and start sticking together.

5 Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.

6 Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

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'One Part Plant' is all about plant-based eating, but don't call it a diet book - Chicago Tribune

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Home » Diet » ‘One Part Plant’ is all about plant-based eating, but don’t call it a diet book – Chicago Tribune