Cover photos by Hannah Kaminsky
Want to live a more plant-based life? With these veggie-forward books, twists on takeout, key lime pie, and truffles are only a recipe away.
5-Ingredient Vegan: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes
Nava Atlas
Sterling Publishing Inc, (hrd), $24.95
Author and Hudson Valley writer Nava Atlas has published a new cookbook that gives vegans, vegetarians, and the “veg curious” a blueprint for swift and simple meals. Most recipes clock in at 20 minutes or less and have mass appeal like roasted red pepper dip, lazy General Tso’s tofu, or lentil sloppy joes. Atlas makes no bones about including jar sauces and other shortcuts in her repertoire of recipes: “For some people who desperately need ideas for meal plans, it could be a lifesaver,” she writes.
Compassionate Cuisine: 125 Plant-Based Recipes From Our Vegan Kitchen
Linda Soper-Kolton and Sara Boan with stories by Kathy Stevens
Skyhorse Publishing, (hrd), $24.99
Written by the kitchen team at Catskill Animal Sanctuary, Compassionate Cuisine aims to leave you feeling good about what you read and what you eat. The pages are filled with heartwarming stories of life at the Sanctuary and recipes that span all kinds of cuisine like curried cashew tofu salad, mushroom bourguignon, and avocado key lime pie. Most recipes require more than five ingredients, but a handy guide in the front of the book details the most crucial ingredients to stock a vegan pantry.
Sweet + Salty: The Art of Vegan Chocolates, Truffles, Caramels, and More from Lagusta’s Luscious
Lagusta Yearwood
Da Capo Lifelong Books, an imprint of Hachette Books, (hrd), $30
A winding path paved by activism has led Lagusta Yearwood and her badass rage-against-the-capitalist/patriarchal/industrial agriculture machine to a delightful little chocolate shop in New Paltz. In Sweet + Salty, she reveals the secrets to her mouthwatering truffles, ganache, caramels, hard candies, and more, with preambles written in her clever and blunt, stream-of-consciousness style. Yearwood lays it all out: how to source ethical chocolate and sugar, the differences in stone-ground chocolate varieties, the struggle to create a vegan dulce de leche that, in her words, “has a sense of self,” and the daily choices that lead to revolution.
