The China Study All-Star Collection

Following her bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection.

Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives — The Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.

Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.

With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.

Shredded Brussels Sprouts & Kale with Miso-Dijon Sauce

Apple Swirl Loaf

Blueberry Dreamsicles

About the Editor

LeAnne Campbell, PhD, is the author of The China Study Cookbook and the editor of The China Study All-Star Collection and The China Study Quick & Easy Cookbook. She has been preparing meals based on a whole-food, plant-based diet for almost 20 years. Campbell has raised two sons—Steven and Nelson, now 18 and 17—on this diet. As a working mother, she has found ways to prepare quick and easy meals without using animal products or adding fat.

Learn more at thechinastudy.com.

Featured Recipe

Kale Salad

4 Servings | On Page 76

Download the Recipe

Ingredients

For the salad
6 large stalks kale
1/2 onion, finely chopped
1 can garbanzo beans
1 large tomato, diced
1 large pepper, diced
1/2 cup toasted pine nuts, optional

For the dressing
6 tablespoons seasoned rice vinegar
2 tablespoons water
1 teaspoon agave nectar
2 heaping tablespoons nutritional yeast
1/4 teaspoon salt

Steps

Begin by ripping the kale from the stalk into small bite size pieces. Rub the kale several times between your hands until soft and slightly wilted.

Add the remaining salad ingredients.

In a separate bowl, mix together all the dressing ingredients. Pour over the salad and serve.