MY VEGAN YEAR

A cookbook for plant-based cooking through the seasons.

Blogger Webster offers dozens of recipes divided into sections for spring, summer, fall, and winter to emphasize eating seasonally. Full-page color photos accompany each mouthwatering recipe, with entree options from edamame and pea fritters with corn salsa to black bean jackfruit baked chimichanga wraps and desserts like cherry peanut butter blondies and black forest cupcakes. Additionally, creative drinks like a cucumber, lime, and mint cooler and snacks like pumpkin harissa hummus seem sure to please. Within each seasonal section, the recipes appear organized haphazardly, with breakfast and dinner recipes following one another and lunch coming next. The book assumes some basic cooking knowledge (although the glossary of cooking techniques offers support) and contains a few slightly advanced recipes. Sprinkled throughout are seasonal tips, from the inspiring “New Year Revolutions” (which addresses the importance of prioritizing mental health) to advice on growing tomatoes. A section on making preserves offers simple jam and chutney recipes. The pantry shopping list and seasonal produce guide are especially useful. Overall, this is a visually attractive, inspiring, and enticing cookbook and lifestyle guide; readers seeking a basic introduction to veganism should refer to the author’s Be More Vegan (2021).

Scrumptious vegan recipes that readers will want to eat year-round.