These recipes to eat through the seasons, are designed to encourage you to pop to the farmers’ market, and make use of organic locally grown items. These books show what to do with that huge purple cauliflower, or teach how to adapt whatever lands up in your veg box.
Avoid certain foods (green veggies, grapefruit) with some medicines. No nuts, seeds and nut/seed butters for young children. Cut carrot sticks/veggie hot dogs lengthwise and again, to avoid choking. Choose palm-oil-free vegan butters. See foods to keep away from pets.
- The First Mess Cookbook is by a Canadian chef who grew up in the organic food movement. Recipes include Fluffy Whole Grain Pancakes, Weeknight Root Vegetable Dal, Dreamy Lemon Curd, Cookies for Breakfast, Butternut & Pesto Cream Lasagne, Cosy Lentil Soup, Vegetable Bean Pot Pies with Potato Crust, Stone-Fruit Pecan Crumble, Raw Raspberry Cheesecake, Blueberry Muffin Loaf and Vanilla Corn Cake with Roasted Strawberries.
- The Seasonal Vegan is a book by Welsh chef Sarah Philpott, offering 70 wholesome recipes including Autumnal Pulled Mushroom Sandwich, Pumpkin Spinach Curry, Potato Salad with Watercress Pesto, Smoked Carrot & Cashew Cheese Toast, Pea & Samphire Parcels with Broad Bean & Mint Dip, Summer Vegetable Lasagne, Spaghetti Carbonara with Cauliflower Sauce, Pancakes with Blueberry Compote and Summer Berry Ice Lollies.
- The Vegan Cook & Gardener is a lovely book of recipes, with a unique twist. Piers wrote How to Store Your Garden Produce, so knows how to dry his own apples, string his own onions and make his own cider. So the first part of the book focuses on growing food (see toxic plants to avoid near pets). And the second part is co-written with his daughter Ella Bee, offering recipes for Chutneys & Jams, Arancini (croquettes), Hash Browns, Cashew Cheese, Blackberry Crumble, Brownies and Strawberry Chocolate Cake.