Table of Contents

Introduction

The Essential Plant-Based Pantry Concept

Sips and Small Plates

Sauces

Soups

Salads

Sides

Supper and Savory Bowls

Cooking Equipment List

Index

About the Author

Maggie Green is a professionally trained chef, a food and nutrition expert, and a registered and licensed dietitian. After a career in clinical dietetics and food service management, Green opened the Green Apron Company, which specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. Green is author of Tasting Kentucky: Favorite Recipes from the Bluegrass State and The Kentucky Fresh Cookbook and editor of BakeWise and Joy of Cooking. Green lives in Ft. Wright, Kentucky, with her husband, their three children, and a shaggy dog also named Maggie.

Reviews

"Beautifully presented, each chapter delivers a treasure-trove of recipes with intriguing flavor combinations that will suit every palate. This book will live on my counter!"—Abigail Johnson Dodge, author of The Everyday Baker