Big Veg Energy: Plant-Based Just Got Better

From its bold colors and striking page layouts to the almost outrageously innovative recipes (miso quinoa beet burgers put a punchy pink spin on umami, and herby smacked cucumbers are a knockout dish spiked with chili oil and tahini), this book delivers on its promise to turn sidekicks into stars. Soteriou takes the traditional Cyprus flavors and feasting styles she grew up with and transforms them by putting plants at the center of each plate, where she brings out the main-character energy of even the humble leek. The book dispels myths about veganism, provides tips for saving money, defines some less-familiar ingredients, and offers friendly tips for presenting these plant-iful meals. The recipes yield gorgeous dishes that capitalize on the freshest ingredients—the fig-and-granola yogurt pops are as visually striking as they are delightful in their whimsical simplicity.