This vegetarian cookbook has gorgeous photos, very helpful nutritional information, and easy to follow recipes. There’s a useful pantry list as well as step by step with photos recipes (ex: page 25 “Making Vinaigrette”). The book is a sturdy paperback that stands easily so you can refer to it while cooking. The best part is that each recipe contains total “hands on” and cook times as well as very thorough nutritional content (serving size, calories, fats (sat., mono., & poly.), protein, carbs, fiber, sugars, cholesterol, iron, sodium, and calcium). While not all recipes are vegan (some have egg, goat cheese, etc.), they’re easy to sub with vegan ingredients. Recipe variations are offered, which is really appreciated. Also food storage facts and other helpful info is posted alongside many recipes. Many unique recipes, such as page 71. Griddled Banana, Mango, and Jalapeño Sandwiches, make this recipe book more interesting and useful than many others. The variety of recipes is awesome! There are 9 categories, over 150 recipes, and 352 pages of useful recipes, seasonal foods, and measurements. To quickly find a recipe, you can refer to the index at the end of the book. There’s something for everyone in this book, whether you’re vegetarian or just interested in eating more meatless and plant based meals. As this book is from the editors of Cooking Light, you can feel good about creating great tasting, healthy dishes for some or all of your meals, all year. Enjoy!
