Straight from the ground and right to your table, The Plant-Based Cookbook provides delicious and unprocessed recipes for a delicious, satisfying, whole foods diet.

PLANT-BASED FOR ALL SEASONS SPRING RECIPES SAVORY Crispy Cauliflower BBQ Tacos with Lime Crema and Shredded Cabbage Italian Stuffed Artichokes Korean Spring Onion and Mung Bean Pancakes Grilled Asparagus Salad with Arugula, Mint, and Olives Collard Green Wraps with Turmeric Rice, Pickled Veggies, and Coconut Peanut Butter Sauce Little Gem, Carrot, Radish, and Snap Pea Salad with Green Goddess Dressing Black Rice Ramen with Kombu Dashi-Miso Broth and Spring Vegetables Springtime Buddha Bowls with Carrot Ginger Sauce Cream of Celery and Celery Root Soup 3 Fresh Pasta with Morels and Peas   SWEET Strawberry Shortcake with Whipped Coconut Cream Coconut Rice Pudding with Mango Strawberry Coconut Milkshake Key Lime Pie Shake Carrot Cake with Cream Cheese Frosting Lemon Pound Cake with Fresh Spring Berries Coconut Bread Baked Lemon Poppy Seed Doughnuts Matcha Sponge Cake with Raspberry Cream Blueberry Coffee Cake   SUMMER RECIPES SAVORY Crispy Corn Fritters with Tarragon Remoulade Summer Heirloom Tomato-Watermelon Salad with Crisp Basil and Aged Balsamic Caramelized Golden Tomato Tarte Tatin Grilled Cauliflower Steaks with Olive-Pepper-Herb Salsa Cold Farfalle Salad with Pesto and Tomatoes Jackfruit Jerk Carnitas with Pineapple-Mango Salsa Chickpea Salad Sandwiches with Quick Pickles Perfect Picnic Crispy Purple Potato Salad Portobello and Pepper Fajitas with Guacamole Mushroom BBQ Sandwiches with Red Cabbage Slaw Vegan Beet and Mushroom Burger SWEET White Peach and Fig Granita Peach Crumble Dark Cherry Clafoutis Two-Ingredient Cantaloupe Ice Cream Dark Chocolate-Covered Watermelon Bites with Sea Salt Watermelon Vodka Lemonade Slushie Frozen Orange Dreamsicle Pie Chocolate Chip Cookie Ice Cream Sandwiches Blackberry and Brandy-Soaked Pound Cake Parfaits   FALL RECIPES SAVORY Coconut Curry Laksa Tuscan Kale Caesar Salad with Crispy Chickpeas Bombay Burrito with Cilantro Chutney and Pickled Onions Fall Bean and Butternut Squash Minestrone Sweet Potato Latkes with Chives Roasted Cauliflower-Parsnip Soup with Mushrooms Roasted Delicata Squash, Pomegranate, Pepita, and Quinoa Salad Roasted Brussels Sprouts with Dried Figs, Furikake, and Slivered Almonds Potato and Parsnip Mash with Gravy Lentil and Mushroom Loaf with Glaze   SWEET Decadent Chocolate-on-Chocolate Cake Pumpkin, Cashew Cheesecake with Phyllo Crust Sticky Orange and Vanilla Upside-Down Cake Pear Tarte Tatin Double Hot Chocolate with Whipped Coconut Cream Baked Apple Cider Doughnuts Dracula’s Love Potion Peanut Butter Caramel Apples Granola-Stuffed Baked Apples with Apple Cider Sauce Chocolate-Covered Pumpkin Cake Pops   WINTER RECIPES SAVORY Crispy Baked Vegan Mac and Cheese Whole Head of Roasted Cauliflower with Turmeric Tahini Sauce Portobello Mushroom Wellingtons with Red Wine Jus Creamy Kale Gratin Hasselback Butternut Squash with Red Currants and Hazelnuts Leek, Chestnut, and Apple Stuffed Acorn Squash Brussels Sprout, Apple, Turnip, and Mandarin Slaw Roasted Beet and Jerusalem Artichoke Carpaccio with Citrus Salad and Maple-Glazed Pistachios Escarole and White Bean Soup Naan Flatbread with Curried Cauliflower, Hummus, Fresh Herbs, and “Yogurt” Sauce SWEET Chocolate, Ginger, Orange and Cupcakes Nog Pear and Dark Chocolate Chunk Bread Pudding No-Bake Pecan Pie Bites Peppermint Patties Pumpkin Pie Crème Brûlées Dark Chocolate Winter Squash Bread Baked Apples with Salted Caramel Sauce Cashew Cheesecake with Date Walnut Crust Mini Dried Fig and Chocolate Olive Oil Cakes   ABOUT THE AUTHOR INDEX