Vegan Barbecue: More Than 100 Recipes for Smoky and Satisfying Plant-Based BBQ by Terry Sargent

Coming soon from the publisher: 

★★★★ ☐ The publisher has provided a copy for review. 

Ok, so you don't eat meat but it's summer and you're craving it anyway. Here's the book for you, with a lot of recipes that will satisfy your barbecue tastebuds. Get your picnic basket and your grill ready.

It's not just main dish "meat"-ish offerings, either. There are sides, desserts, and everything between. This is one to add to your library. I'm going to try the "meat"loaf this week. For vegans and those puzzled by their vegan friends ... this book's for you.

High-Protein Plant-Based Diet for Beginners by Maya A. Howard

 Coming soon from the publisher:

★★★★ ☐ The publisher has provided a copy for review. 
So you want to try a vegetarian diet but you're worried about getting enough protein? This should give you a place to start! 

Grab your kitchen tools, some basic foods, and off you go. You'll find familiar tastes as well as some fresh takes and information on hitting your target nutrition. 

This is a new one for your vegan and vegetarian bookshelf.

15-minute breakfast potatoes

Ok, you're hungry, you want something filling and satisfying ... but what?! How about 250 calories of deliciousness? You can customize this with various herbs or flavors. Portions below are per person:

1. On medium-high heat, melt 1 tbsp vegan butter or olive oil in a big saucepan.

2. Chop 1/2 - 1 potato into 1 cm pieces. Dice a wedge of onion (or 2 shallot or garlic bulbs). Fry them in the oil/butter for 2-3 min. until the onion is translucent, stirring once or twice.

2. Season with 1/2 tsp. dried herbs or peppers. (Options: Italian or French herbs, Korean red pepper, chili powder, a splash of smoke flavor, etc.) Cover and fry about 8 minutes, stirring occasionally.

3. Turn down the heat to medium-low. Top the potatoes with sprouts, chopped lettuce, or other young greens plus 2 tbsp liquid (your choice: tea, water, almond milk, etc.) Cover and steam for 2-3 minutes until the greens are slightly wilted.

4. Take off the heat. Stir. Optional: if you have it, top with fresh chopped dill or parsley. Sprinkle with 1/4 tsp. salt and a pinch of black pepper to taste. For added flavor and color, sprinkle with powdered turmeric (yellow) or smoked paprika (red).

On the dinner plate, I surround mine with a cut tomato for pretty color.