This book is really just for vegans (and omnivores won’t like it), right?
Actually, I wrote this book for everyone. While converting people to veganism just isn’t my thing (I think we should all get informed and make the decisions we feel are best for us), I do believe as a nutritionist that we all need more creative ways to be eating and enjoying vegetables. A whole foods plant-based diet is cleaner-burning in our systems and eliminates many of the most common food allergens (like dairy). And I’m not the only one suggesting that everyone eat vegan meals more often, it’s a popular idea these days (just read Food Matters by Mark Bittman or the UN document Livestock’s Long Shadow) for slimming down, addressing other health issues, and for the health of the planet. Recipes that tend to impress the pants off meat-eaters the most include The Good Shepherd’s Pie, Coconut Cauliflower Chana, Sesame Kale Soba, Millet-Stuffed Bell Peppers, many of the soups and salads, and pretty much any of the muffins (Banana Chocolate Chip), cookies (Double Trouble Chocolate or Dat