More Flavor: 35 Plant-based Recipes for Dips, Drizzles, Dressings, and Sauces

The concept of this book goes beyond adding more flavor to dishes-it extends your nutritional spectrum in very healthy directions! As a vegan, my meals have always included an abundance of veggies tossed with quinoa, rice or gluten-free pasta. Simple? Yes. Flavorful? Not so much.

A few years ago my brother Nate introduced me to a homemade dressing that changed my cooking landscape. It is included this book appropriately titled "#1 All Time Favorite Dressing!" This dressing turned a bowl of arugula and avocado into a flavorful and extra-nutritious lunch that carried me through the afternoon.

While testing these recipes I realized that adding more flavor helps me in several ways. Each new dish is so robust that I eat more slowly (I was a fast eater!) and I enjoy smaller portions (I used to go for second helpings). That right there is a big benefit! The other surprise realization is that I am now able to reach a goal of eating 30 different plant-based ingredients each week. Studies show how important this is to the overall health of your gut. The seeds, nuts, legumes, and tofu in these recipes add nutritional value to every dish. Two of the best examples are "Peas Please" and "Savory Spinach Sauce".

Many of these recipes can be adapted based on the ingredients you have on hand. I don't often measure everything, so adjust the amounts to your own taste preferences. One of my healthy hacks is to add arugula or spinach to almost everything-toss it with pasta, garnish it over a bowl of soup, layer it under a dollop of hummus, mix it into a casserole, or just eat it by the handful.

I hope this book inspires you to create your own ways to add more flavor to your meals. I'm still known to eat a bag of popcorn for dinner. Some habits are hard to break.