There are some good instructions about including vitamins and supplements in your vegetable diet, as well as answering questions about getting enough protein. Meal planning is made easy with grocery shopping lists, kitchen supplies and tools, and how to buy items in bulk to save money.
The recipes are divided into sections for “Staples, Sauces, and Dressings; Tofu, Tempeh, and Soy; Beans, Legumes, and Seeds; Fruits, Vegetables, Mushrooms; Grains, Quinoa, Millet; Snacks and Sides; and Desserts”. This includes things like homemade vegan mayonnaise, tempeh BLT sandwiches, chickpea omelets, minestrone soup, vegetarian chili, barley burrito bowl, cinnamon orange french toast, and peanut butter chip cookies.
Each recipe has information about whether or not the food is soy-free, gluten-free, or nut-free, as well at nutrition labels. There are excellent tips for storing your leftovers, as well as variations on the recipe to try out. The instructions are easy to follow and don’t require any difficult techniques.
There are gorgeous photos of the prepared food at the beginning of each chapter, but I wish there were more photos so that the reader could see what the food will look like before trying a recipe.
Disclaimer: I received a copy of this book from the publisher in exchange for a free and honest review. All the opinions stated here are my own true thoughts, and are not influenced by anyone.