Whole Food Cooking Every Day

Former Executive Chef of NYC's much-missed vegan haven Angelica Kitchen, Amy Chaplin is a master of from-scratch whole food cooking and nutritional eating. The absence of gluten, meat, sugar, etc. from her repertoire does not feel like an exercise in deprivation, but rather an invitation to a way of living that is nutritious, good for the planet, and absolutely delicious. While the book is organized into somewhat curious chapter choices (porridges, nut and seed milks and butters, compotes, cauliflower bakes, crackers, waffles, and—of course—vegetables), the content is designed to build a pantry and a toolkit for making easy meals at home without processed and refined "convenience" ingredients. Every chapter offers basic recipes, followed by variations on each that transform them into entirely new dishes. Each section then ends with a chart for customizing the recipes. For example, spread the herbed butter bean pate (from the bean chapter) onto the pumpkin seed bread with greens and nor