Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers' markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert. Includes recipes for:
- Baked Kale Salad with Chili Quinoa
- Breaded Beans with Nutty Skhug
- Whitefish Peperonata
- Crispy Rice in Sungold-Miso Broth
- Sweet Potato Focaccia
- Butternut Squash Cake with Cinnamon Whipped Cream
- Tiny Salted Tiramisu Cookies
Size/Weight
- Hardcover 288 pages
- Dimensions: 8.3 x 0.96 x 10.27 inches
