Let's go nuts : 80 vegan recipes with nuts and seeds

We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad.

But the true versatility of nuts as a main ingredient has been underexplored. Organized to honor the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall's bounty with pumpkin and lentil lasagna filled with cashew bechamel sauce; takes off winter's chill with a no-cheese fondue-and more soups, salads, dips, cakes, breads, and desserts.

Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions.

Schweizer also does a deep dive into a variety of nuts and seeds-from almonds to walnuts, pecans to pepitas-providing not just nutritional information but also in-depth histories, origins, and types of uses.

Whether you're a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.