Cookbook review: Vegetarian Everyday, the Green Kitchen Stories cookbook!

Green Kitchen Stories is one of the most beautiful food blogs ever. Their food is simple and wholesome and the recipes are inspired by their passion for raising a natural family. David Frenkiel and Luise Vindhal have been cooking for each other and their daughter for years, and lucky for us, they’ve just created a cookbook for others to enjoy. Vibrant Wellness Journal was thrilled to be offered a review copy of Vegetarian Everyday, set to be released this week from Rizzoli USA. And to add icing to their (whole-grain, healthy cake), Green Kitchen Stories just won Best Special Diets Blog from Saveur Magazine, which is a fantastic honor.

US cover image from Green Kitchen Stories

David and Luise state the intention of their book in the introduction: “The book is filled with recipes from our everyday life, along with some simple tips on how to get a a more varied and greener pantry. We hope that you will find many new favorite recipes but that we can also inspire you to pursue your own way into the world of whole foods.” Vegetarian Everyday features a wide range of fruits, vegetables, grains and other wholesome goodies, and the resulting recipes are inspired both by their Scandinavian roots and their world travels.

Their food is focused on being delicious and healthy both for adults and for the smaller members of the family, inspired by their teeny daughter Elsa. There is not a special children’s food section, because since their daughter was on solid foods they have simply been feeding her whatever they might be enjoying. If you are raising a healthy family, their tips will be helpful for your journey, too. They suggest keeping foods and routines simple, being a good role model, boosting their favorite foods with blended vegetables or superfoods to add a bit of nutrition, and perhaps most importantly, always have healthy snacks at the ready (which is a good tip for all of us!).

A good snack to keep around: Hemp Protein Bars. Image from Green Kitchen Stories.

Vegetarian Everyday features 100 recipes divided into sections including Mornings, Lighter Meals, Good to Go (featuring good eats for work days or outside adventures), Family Dinners, Small Bites, Drinks, and Sweets, along with some basics chapters to round out your pantry and your cooking techniques. The recipes are amazing: colorful, beautiful, wholesome and clean. These are the types of food you will want to eat everyday, and their simple preparation and ingredients make it easy to add these recipes to your repertoire; there are recipes for both quick weeknight meals and larger, weekend feasts. Some earlier versions of their recipes can still be found on their website, so you can get a little sneakpeek at their ingredients and methods (links are included in the following list). I am so excited about these recipes and hope to integrate them into my life too!

Beet_bourguignon_4 Green Kitchen Stories
Beet Bourguignon: a hearty vegan meal for the whole family. Image from Green Kitchen Stories.

Some of the gorgeous recipes I’ve added to my to-do list include Baked Crunchy Blackberry Oatmeal, Flour-Free Banana & Coconut Pancakes, Buckwheat & Ginger Porridge, Baked Herb & Pistachio Falafel, Quinoa & Cauliflower Cakes with Ramps, Savory Tacos with Corn & Mango Filling (reprinted below), Fennel & Coconut Tart, Apple & Mushroom-Stuffed Picnic Bread Roll, Strawberry Gazpacho, Rhubarb, Apple & Yellow Split Pea Stew (pictured on the cover image above) Beet Bourguignon (pictured above), Zucchini Noodles with Marinated Mushrooms, Vegetarian Pizzas, Juniper Marinated Eggplant & Mashed Roots, Quinoa & Vegetable Chorizo Salad, Orange-Kissed Seed Crackers, Zucchini Rolls with Passion Fruit & Lemon Ricotta, Sage & Walnut Pate, Frozen Strawberry Cheesecake on Sunflower Crust, Double Chocolate Raspberry Brownies, Hemp Protein Bars (pictured above) and the Decadent Beet & Chocolate Cake.

Below is a recipe for one of the prettiest recipes in the book, Savory Tacos with Corn & Mango Filling. I chose to feature this recipe because it’s simple and tasty, but also because this exemplifies their food style best. Here’s what David and Luise say about this recipe: “If we had to choose one dish that illustrates our style of cooking, this version of tacos would probably be a good candidate. They combine vegetables with fruit and beans they are served in leaves rather than bread, and they look spectacularly beautiful. Not to mention that they’re filled with a fiesta of fresh flavors!” Enjoy!

image courtesy of Rizzoli USA
Tacos with Corn and Mango Filling; image printed with permission from Rizzoli USA

Savory Tacos with Corn & Mango Filling

(recipe reprinted with permission from Rizzoli USA)

Corn and Mango Filling
2 ears of corn
2 ⅔ cups cooked black beans
1 small green onion, finely chopped
1 mango, peeled and sliced
½ cup dried coconut flakes
grated zest and juice of 1 lime
1 Tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 pinch each cayenne pepper, paprika, and dried oregano
Sea salt

Raw Cashew Cream Sauce
1 cup raw cashew nuts, soaked in cold water for at least 1 hour
1 Tablespoon apple cider vinegar
juice of ½ lemon
a pinch of sea salt

To Serve
1 savoy cabbage or collard greens
2 ripe avocados, pitted, peeled and sliced
1 large handful cilantro, leaves picked and chopped

For the Taco Filling
Use a sharp knife cut off the corn kernels from all sides of the cobs and place them in a mixing bowl. Add the beans, green onion, mango, coconut flakes, lime zest and juice, olive oil and spices. Toss gently with your hands to make sure that everything is coated. Set aside.

For the Raw Cream Sauce
Add all the ingredients to a blender and puree until completely smooth. If you like it a bit runnier add some water. Pour the sauce into a bowl and chill in the fridge while you prepare the cabbage.

Turn the cabbage upside down and remove the cone by cutting around it with a sharp knife. Rinse it until cold running water and gently separate the leaves one by one. Pat them dry with paper towels. Remove the middle rib in each leaf with a sharp knife and cut each leaf in half. Place the leaves on a work surface, put a spoonful of filling onto each leaf, followed by a little [raw cream sauce] and a few avocado slices. Top with some chopped cilantro before folding over the cabbage leaf and securing with a toothpick. alternatively, place all the taco components on the table and let people help themselves.

Notes: David and Luise note that you can use sprouted beluga lentils instead of black beans to make this dish totally raw.

Vegetarian Everyday by David Frenkiel and Luise Vindhal is available April 30 1 2013. Find the book in these places online:

Powell’s Books
Indie Bound
Barnes & Noble

Vibrant Wellness Journal would like to thank Rizzoli USA for sharing this beautiful book for review.



This post may contain some affiliate links. Currently I am affiliated with Avocado and Mountain Rose Herbs, and Amazon Affilaites to support my favorite supplements and superfoods. If you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal! 


About Andrea Bertoli 591 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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