LETS GO NUTS

Organized to honour 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 lasagne filled with cashew bechamel sauce; takes off winter's chill with a no-cheese fondue - and more soups, salads, dips, cakes, breads, and desserts. 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.