LFL on October 20, 2021

I’m afraid this one isn’t for me. A lot of the recipes rely on store-bought products like vegan cheese shreds, vegan beef tips, etc., and many of the ones that don’t are sugary. On the upside, the recipes do look quick and some are unusual — Spicy Chickpea Almond and Kale Soup was one, and another was Pad Thai Burger another (but that one uses vegan burgers patties that presumably are store bought). The Whole Roasted Maple Dijon Cauliflower that he recommends serving with his Simple Tahini Dressing caught my attention. But I think you really have to not mind using store-bought vegan meat and dairy analogs to get much out of this cookbook.