I’ve LOVED vegetables for as long as I can remember. I was the toddler, yes toddler, sitting in the grocery cart screaming and crying for broccoli as we passed through the produce section. No, not the candy, not the chips, not the bulk bins, or the bakery. Broccoli. Not even kidding! Even from a young age, my cooking style has always been produce focused, and I get so much enjoyment out of creating recipes with seasonal vegetables. I really wanted to write a cookbook that highlighted veggies, but was still fun in the sense that desserts, cocktails, and pasta dishes were still involved, and where the salads were nothing short of incredible.
From a super young age, I fell in love with the beauty of good food and what it can bring to your life. Nothing lights me up and fills up my soul more than food and cooking does. I love it with every fiber of my being, especially when it comes to sharing my creations with others. And one day last year, out of the blue, I received an email from a publishing company, and Eat More Plants was born!
As you probably know, I really love a big salad, (it’s probably my favorite type of meal, ever, in fact!), but I wanted this book to encompass every type of food that I love, from salads, to bowls, to appetizers, small plates, side dishes, main dishes, AND cocktails and desserts (with veggies!). I can’t even begin to tell you how much I love all of the recipes.
They’re filled with vegetables that highlight produce in new and exciting ways, and they make eating lots of vegetables FUN! If you’re one of those people who doesn’t always reach for veggies as the center of your plate, I guarantee that you will fall in love with these recipes.
My food philosophy is pretty typical – everything in moderation. I truly feel my best when I’m filling my plate with mostly vegetables, and just a little bit of meat. I tend to look at meat as a “side”, and not the center of my plate. I don’t do well with cutting out food groups. I love food too much!
I’m lucky to have no dietary restrictions, and in my book you’ll still find cheese, other dairy, and eggs! It is completely vegetarian, but you can add whatever proteins you like (or not!) to virtually any of the recipes in the book! My goal was for the book to cater to vegetarians, vegans, and meat-eaters alike!
There are some vegan recipes in there too, and pretty much all of the recipes are vegan-friendly! I really do love cashew cheese and other plant based alternatives to cheese because they taste really, really good. Basically, I love all food.
I definitely love a good filet, but 75% of my plate is usually always filled with veggies. Over the years and since college, I’ve tried so many styles of eating, from paleo, to low-carb, to vegan, and just about everything in between, but balanced and veggie-centric has always been what makes me feel my best, and what makes me most excited about food!
The recipes in Eat More Plants span the seasons, but all of the recipes are super friendly to swaps, depending on where you live, what is available to you, and the seasons!
There are dishes in the book that are perfect for weeknight dinners and for when you’re short on time, but there are also dishes in this book that lend themselves to special occasions and enjoying with others. My hope with Eat More Plants is that you’re inspired by all of the different preparations of vegetables, and that you enjoy tasting all that they can offer.
I’m super passionate about the fact that you don’t have to do extravagant things to vegetables to make them taste amazing. Fresh herbs, a really incredible sauce, a super flavorful dressing, or even just roasting veggies them to make them caramelized and amazing are all ways to take a simple veggie to the next level.
And SAUCES! They are definitely one of my go-to’s to create really amazing vegetable-focused dishes. There are SO many different sauces and dressings in this book, and many of them can be used on other meals in the book, or just meals you make in general! You can mix and match pretty much any and all of the sauces in this book to suit your tastebuds. If you have extra dressing or sauce leftover from making a recipe, they can be used on other salads, on sandwiches, bowls, or even your eggs in the morning! Pesto and chimichurri are two of my favorite sauces to do that with. As for dressings in this book, my charred poblano ranch and roasted blueberry vinaigrette will always have my heart.
If you’ve followed my blog for any length of time, I’m sure you know I love a good cocktail, and that I really love creating fun desserts. I included a small chapter in my book that highlights both drinks and desserts, and oh my gosh they’re SO much fun.
I know you’re probably thinking (what?!!), but trust me on this one. The cocktails and desserts in Eat More Plants are among my favorites I’ve ever created!!
I die over the swiss meringue buttercream on this cake. And yes, there are loads of veggies in there, if you can believe it!
I hope that all of the veggie-focused recipes in this book encourage and inspire you to play with new vegetables in your kitchen, and I cannot wait to be able to share more of the book with you in a few short months!
Thank you always for your support and for being here. It means more than you know! xoxoxo