I purchased The VB6 Cookbook from my own funds. I’m not receiving any consideration for this review. However, this post does contain affiliate links. Any commission I earn goes into supporting the blog. Thank you for your support.
As soon as the announcement was made, I pre-ordered The VB6 Cookbook from Amazon. If you’re not familiar with Mark Bittman, he’s a New York Times columnist and cook book author. His columns focus on simple recipes featuring seasonal ingredients. His main influence for me was his book VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…For Good which I’ve talked about before. The VB6 Cookbook then, is the companion to the original guide. Bittman touches on VB6 principles in the the cookbook, but the focus is on delicious recipes for every meal. Breakfast and lunch are vegan while the dinner recipes feature minimal amounts of meat.
I purchased the kindle edition to do my VB6 cookbook review. The photos render fine on my black and white reader, but they really pop on a mobile device with a color screen. Navigation is easy, with a table of contents and a comprehensive index. The recipes are divided into sections for breakast, lunch, snack, dinner and dessert in the table of contents with listings by ingredient within the index.
Bittman’s writing style is friendly, as if you were seated in the kitchen with him while he prepares the meal. As a lover of fresh fruits and vegetables, I found the recipes to be drool worthy, with plenty of options for customizing to suit one’s personal tastes. The options are a hallmark of Bittman’s and are very instructive in and of themselves.
Such is the case with Bittman’s breakfast recipe called Green Apple Stir Fry with Cashews. Gets your attention, doesn’t it? The apple is cored and diced and stir fried in some olive oil with some seasoning. A handful of toasted cashews is tossed in and the whole mess is served over rice, oatmeal, barley, or eaten plain. The options sound just as delicious: plums and pecans or cantaloupe with pistachios. As long as you have some sort of fruit that can stand the heat and some sort of nut, you can make this delicious breakfast.
I had cashews and red apples, so I figured I could easily create my own version using the techniques learned from the other recipe. I chose oatmeal for a gluten free version. I imagine any grain you can eat would work well for this. Here’s what I came up with. I sincerely hope you give it a try because it’s THAT GOOD.
- 1 apple per person, cored and diced
- 1 tablespoon coconut oil OR olive oil OR butter for non-vegan version; add more if cooking more apples
- ¼ cup cashews per person (about a handful)
- juice of half a lemon
- ¼ cup water
- salt, pepper, curry powder to taste
- ½ cup cooked oatmeal or rice, heated
- Stir fry the apple over medium high heat until the fruit browns and begins to soften.
- Season with salt, pepper and curry powder. Use a light hand and add more at the end it needed.
- Mix in the water and lemon juice. Reduce the heat and cook until most of the liquid is absorbed by the fruit.
- Toss in the cashews and stir.
- Taste a piece of apple and adjust the seasoning as desired.
- Serve over oatmeal or rice.
For your convenience I’ve included links to recommended books by Mark Bittman on Amazon, where I am an affiliate.