Chef Val's sixth cookbook features her best dessert recipes. No refined sugars and no refined flours. All recipes are Vegan, Organic, Sugar Free, and Whole Foods. Yes, you can have your desserts and be healthy too!

Some of the scrumptious dessert recipes in this cookbook:

Chocolate Pumpkin Cake,
Sweet Potato Brownies with Aduki Fudge Frosting,
Apple Cake with Pecan Caramel Glaze,
Lemon Meringue Pie,
Chocolate Cream Pie with Cookie Crumb Crust,
Peanut Butter Cream Pie with Chocolate Cookies,
Oat Raspberry Bars, Fig Truffles,
Chocolate Peanut Dulse Candy,
Individual Fruit Kanten with Tofu Whipped Cream,
Candy Nougat Bar Dessert,
Peanut Butter Aquafaba Ice Cream

Summer Season
Healthy & Delicious Cooking

Softcover, 70 pages
Full color photos

$14.99

Purchase from Amazon

Or from Val at a class or event

Summer Season, Healthy and Delicious Cooking features recipes using the summer foods according to the Five Transformation Energy which helps you live according to the nature and the energy of the season. Summer is when we eat lighter energy foods such as quinoa, amaranth and corn, the signature whole grains of summer. There is an informative introduction and glossary in the book to teach you about cooking with summer energy foods.

Sections in the cookbook:
Whole Grains,
Beans Tofu and Tempeh,
Soups,
Vegetables,
Desserts

In this, Chef Val's fifth cookbook, she shares her original recipes using the signature foods and flavors of summer.

Recipes:
Cubed Millet and Amaranth Salad,
Green Goddess Pasta Salad,
Creamy Pink Pasta Salad,
Quinoa Tempeh Salad with Creamy Dressing,
Quinoa Cucumber Corn Salad,
Smoky Tempeh Brown Rice Veggie Burger,
Tofu Kabobs,
Brown Rice Aduki Bean Salad,
Three Bean Garlic Salad,
Tempeh Sandwiches with Special Sauce,
Quinoa Amaranth Red Lentil Soup,
Red Lentil and Corn Soup,
Summer Brown Rice Soup,
Quinoa Asparagus Soup,
Creamy Corn Soup,
Kidney Bean and Beet Salad,
Garlic Green Beans,
Cucumber Arame Salad,
Spicy Tempeh Lettuce Salad with Ranch Dressing,
Mexican Grilled Corn,
Grilled Asparagus and Vegetables with Basil Garlic Marinade,
Frozen Blueberry Basil Dessert,
Fudsicles,
Triple Berry Pie,
Aquafaba Ice Cream,
Cherry Lime Popsicle.

Year Round Healthy
Holiday Dishes
Plant Based Recipes

Soft cover, 147 pages
Full color photos

$26

Purchase from Amazon.com

Or from Val at a class or event

 

In this, her fourth cookbook, Chef Val has created holiday dishes for all the holidays year round:

Thanksgiving
Christmas Dinner
Christmas Goodies
New Year’s Eve
Valentine's Day
Easter
Mother's Day
Memorial Day
Father's Day
Fourth of July
Labor Day
Halloween

Sharing some of her favorite holiday memories that inspired the recipes in the cookbook, this heartwarming cookbook has 84 recipes, full color pictures, an informative introduction that covers such topics as: protein foods, soy foods, healthy fats, macrobiotics, brown rice syrup, dairy products, nightshade vegetables and the truth about arsenic in brown rice. All the recipe are vegan and feature healthy, whole organic foods. Most recipes are gluten free.

Tofu Turkey with Whole Grain Stuffing,
Fig Blackberry Sauce,
Chocolate Truffles,
Mincemeat Pie,
Tofu Cheese Ball,
Tempeh Pot Pie,
Vanilla Cake with Chocolate Frosting,
Asparagus Pinto Bean Corn Soup,
Portobello Mushroom Burgers,
Grilled Peaches in Fig Sauce,
Millet Sweet Potato Burgers,
Pumpkin Lasagna,
Chef Val’s famous Whipped Garlic
These are just some of the recipes in the cookbook.

Foreword by Marie Oser, best-selling author and executive producer of Veg TV, www.vegtv.com.

Healthy & Delicious Cooking
Spring Season

Softcover, 76 pages
Full color photos

$12.99

Purchase from Amazon.com

Or from Val at a class or event

Healthy and Delicious Cooking Spring Season is the second cookbook by chef, author, counselor, and radio show host Valerie Wilson. All the recipes are vegan, macrobiotic, high fiber, low fat,and sugar-free. Using real food, that is whole and organic, Val shares over 25 of her original recipes and full color photos in this informative book.

This cookbook features recipes for the spring season, according to the Five Transformations Of Energy. It is based in Oriental philosophy. Ingredients in this cookbook are designed to feed and nurture your liver, gallbladder, and nervous system and highlight the signature flavor for the spring season, sour. These easy to follow recipes feature, whole grains, beans, tofu, tempeh, soups, a wide variety of vegetables, and desserts made brown rice syrup and other natural sweeteners. Also in the book is a personal note from Val, an informative introduction, forward by best-selling author Annette Rochelle Aben, and a glossary of cooking ingredients.

Recipes:

Whole Grains:
Stuffed Collard Greens
Layered Millet
Barley Tofu Casserole
Collard Green Lasagna
Stuffed Portabella Mushrooms
Barley and Bok Choy

Beans, Tofu, and Tempeh:
Spring Medley Tofu Stir Fry
Kale and White Beans
Zucchini Tofu Soufflé
Tempeh Noodle Salad
Aduki Bean and Sauerkraut

Soups:
Cream Of Asparagus
Lentil Quinoa and Asparagus
Two Lentil Lemon Thyme
Spring Miso
Split Pea and Squash

Vegetables:
Romaine Lettuce Stuffed Tofu Dip with Spicy Pine Nuts
Sweet Kale and Sauerkraut
Greens and Cucumbers
Colorful Pressed Salad with Creamy Dressing
Sauerkraut Salad

Desserts:
Chocolate Lime Bars
Lemon Tofu Cheesecake with Blueberry Sauce
Oatmeal Raisin Cookies
Lemon Meringue Pie
Pineapple Carrot Cake with Sucanat Frosting.

Vegan Cooking With Kids
Fun Recipes For Children

Softcover, 46 pages
Full color photos

$12.27

Purchase from Amazon.com

Or from Val at a class or event

Vegan Cooking with Kids, Fun Recipes for Children is Chef Val's third cookbook.

In 2016 and 2017, Chef Val volunteered to teach kids for the after school program, Bright Futures. She taught all grades from 3rd grade to high school age. Chef Val is a member of The Girls Scouts of America. She volunteers with a local troop and has used the recipes to help the girls earn some of their badges. The recipes in this cookbook were all used in her classes with great response from the kids. The recipes are intended to help kids learn how to cook healthy dishes with the assistance of a parent or adult. All the recipes are vegan and use whole food ingredients. The recipes are easy to make and fun for the kids.

The 23 recipes included in the cookbook are:
Animals made out of Fruit Snacks,
Ants on a Log
Peanut Butter and Jelly Roll Ups,
Peanut Butter and Jelly Lettuce Snack,
Smoothies,
Tempeh Sticks with Mustard Dipping Sauce,
Millet Cubes with Spicy Dipping Sauce,
Ranch Dipping Sauce,
Tofu Fries,
Vegetable Fries,
Pot Boiled Brown Rice,
Fun Brown Rice Shapes,
Brown Rice Stir Fry,
Brown Rice Sushi Rolls,
Tahini Dipping Sauce,
Brown Rice Sushi Balls,
Tacos,
Buckwheat Pear Pancakes,
Mini Pizzas,
Zucchini Pizzas,
Pasta Primavera,
Vegan Marshmallow Treats,
Chocolate Peanut Butter Marshmallow Treats,
Caramel Corn.

 

Perceptions in Healthy Cooking, Revised Edition, is the new version of chef, teacher, author, counselor, and radio show host, Valerie Wilson's first cookbook. Originally published in 2001, Chef Val has updated all the recipes and added 14 new recipes to the cookbook. All the recipes are vegan, macrobiotic, high fiber, low fat, sugar free. and have been updated to include gluten free options. The cookbook contains 118 easy to follow recipes using whole, real food, along with nutritional information, cooking tips, shopping tips, and cutting techniques.

And Chef Val has included 17 of her original spiritual poems, an informative introduction, and a glossary of cooking ingredients. Some of the most popular recipes in the cookbook are: Sweet Potato Salad, Tempeh Burgers, Macaroni and Mochi, Squash Rings, Apple Blueberry Pie and new ones, Breakfast Energy Soup, Mexican Refried Beans, Kale Chips and Pear Pudding. The sections of the cookbook are: Whole Grains. Beans Tofu and Tempeh, Vegetables, Soups and Salads, Breakfast and Beverages, and Desserts.

The recipes are simple and easy to make, so even the busiest person can enjoy the benefits of eating whole foods. All ingredients can be found at your local health food store and many are now available at grocery stores also.

"I like the soups. They are filled with a variety of vegetables, beans, and grains. They are very tasty and nutritious!"
-- Mary R, Southgate, MI

Perceptions in Healthy Cooking was reviewed by Deborah Adams, BellaOnline Holiday/Seasonal cooking editor. Read the review.

"Good luck with your work. It's one of the best I've seen so far in helping people with health through teaching them one on one for sure. Thanks for that!" -- Deborah Adams

Sensational Sublime
Sea Vegetables
A Vegan E-Cookbook

By Chef Valerie Wilson

$13.99

Tempting your taste buds with Sublimely delicious recipes featuring nutrient dense Sea Vegetables.

My First E-Cookbook,
available in PDF

Click here for more details and to order