At Home in the Whole Food Kitchen
Celebrating the Art of Eating Well
A rare, gem-quality collection of recipes, guidance, and good sense for discerning vegans and vegetarians. Think Roasted Fall Vegetable Cannellini Bean Stew with Spelt Berries and Kale. Think Quinoa Beet Salad with Feta, Chile, Garlic, and Sauteed Beet Greens. Think Sweet Corn Tofu Frittata with Roasted Cherry Tomato Compote. Think Citrus Coconut Cupcakes. Now stop thinking and start cooking!
Reviewed by
Matt Sutherland
Disclosure: This article is not an endorsement, but a review. The publisher of this book provided free copies of the book to have their book reviewed by a professional reviewer. No fee was paid by the publisher for this review. Foreword Reviews only recommends books that we love. Foreword Magazine, Inc. is disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.
