Everyone's kitchen inspiration needs a little kick in the pants from time to time. For this reason, we're very grateful for the past week's guest editors, Rich Landau and Kate Jacoby. Their new cookbook brings together internationally inspired flavors in exciting new ways, while still remaining true to their restaurant's seasonal focus. These are the sorts of vegan recipes that stand on their own rather than trying to replicate their meaty counterparts -- now go eat your vegetables!
Sea Bean Salad wih Daikon and Cucumber
Seared French Beans with Caper Bagna Cauda
Spiced Little Carrots with Chickpea Sauerkraut Purée
Photos by Michael Spain-Smith
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
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