Tomato & peach salad with rosemary-lime salt from Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (page 140) by Joe Yonan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on September 27, 2025

    This is an unusual combination of flavors that I really liked. My late season nectarines weren’t the best and neither were my tomatoes. I will make this next summer with peak produce and I think it will go from good to amazing. This recipe is more than the sum of the parts.

  • joeljkp on September 02, 2025

    First recipe from this book - and OMG, this was amazing. We devoured it - like summer in a plate. We used pine nuts instead of almonds since that's what was in the pantry - only fry those for a few seconds in the oil.

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