Winner Best Travel Book
Finalist Best Graphic Design
Best Book Awards
Winner Excellence in Craft, Florida Outdoor
dreamy, impulsive, unpredictable, utopian, visionary, wanderer
Paperback, 104 pages
Available May 1, 2020
Available through your favorite wholesaler and distributed by Cardinal Publishers Group, 800-296-0481.
Retail Pre-order Click Here
The Easy-Going Plant-Based Cookbook:
Simple whole-food recipes for non-chefs, with no added sugar, salt, or fat
“The Easy-Going Plant-Based Cookbook's versatility, chatty tone, and easy dishes are simply outstanding. Any regular non-cook looking to eat healthier without confusing instructions, the expense of too many exotic ingredients, or assumptions about prior culinary expertise will welcome [this] down-home, basic, simple primer, which eschews the typical vegan complexity for comfort food anyone can easily reproduce with a minimum of effort.” — D. Donovan, Senior Reviewer, Midwest Book Review
This cookbook is full of simple, easy-to-make, whole-food plant-based recipes. Many vegan cookbooks are filled with unhealthful, often complicated recipes that not only don’t include much in the way of whole food but also contain piles of fat, salt, and sugar in one form or another. In contrast, this book offers recipes and tips on how to incorporate these foods into your everyday diet. It is meant for the beginner as well as experienced vegans wishing to expand their food repertoire. It also includes shopping advice, and tips on how to keep it up in social settings and outings, no matter how un-vegan your hometown may be.
• ingredients that can be found at local store,
• recipes don’t require tons of ingredients,
• meals that don’t end in a pile of dirty dishes,
• leftovers that store well in the freezer
• more than 50 recipes, each with photo
• icons on each recipe for easy skimming
• index of ingredients and recipes
• primer on WFPB diet benefits and
• info on ingredients and shopping advice
For more information: see the author's blog with videos and tips.
About the Author: Tom Buschman is a regular working guy from Ohio who was searching for a way to eat healthier. Through several years of research, trial and error, he ditched the fancy cookbooks and figured out how to make WFPB eating simple enough to stick to it under real-world conditions. He is healthier than ever, and now sharing his recipes for others.