Bryant Terry is a visionary in the vegan cooking world, and we tried out this well-known cookbook. We talk about nesting doll recipes, brilliant vegan flavor boosters and decide whether this book could ever work on a weeknight. (And yes, we know we sound a little breathy in the audio on this episode, we’re working on it!)

Recipes mentioned in this episode:

• All-green everything salad with creamy sage dressing (page 148)
• Cornbread muffins (page 37)
• Dill pickled fennel (page 44)
• Red rice with spring vegetables (page 74)
• Sweet potato, russet potato and tempeh hash (page 183)
• Millet, red lentil and potato cakes (page 175)
• Lentil soup (page 215)
• Creamy carrot coconut soup (page 208)

Resources mentioned in this episode:

• Spotify dinner playlist

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• Cook along with us! Next cookbook episode (releasing 6/12/2024 most likely — thanks for your patience!): Mi Cocina, by Rick Martinez