When life gets busy, meal prep is the fix that enables you to have flavorful, nourishing meals all week long. Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week. The book makes it simple for you to put a weekday meal together in minutes. With its well-rounded make-ahead dishes and pantry staples, it provides delicious food and nutritional balance for busy folks who love to eat well. No matter how hectic life becomes, this roadmap to preparing and savoring vegan food regularly will set you up for a fulfilling week ahead.

Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a sustaining meal–things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.

Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. This is an essential collection of hassle-free, vibrant vegan recipes, based my popular The New Veganism column on Food52. The recipes and tips can help anyone to cook with fresh produce and whole foods.

Choosing Raw is an ode to the simple, imaginative, and appealing, raw and cooked recipes that helped me to fall in love with a plant-based diet over a decade ago. In the book, you’ll find 125 recipes and 21 days of wholesome, innovative plant-based meal plans. If you’re new to plant-based eating, the book will offer you a well-researched perspective on healthy living (including tons of frequently asked questions), and it will make vegan and raw food feel accessible.