The Perfect Plant-Based Cookbook for Small Households
In Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together, chef Lei Shishak shares 80 extraordinarily delicious meat-free recipes for pairs. From morning beverages to baked goods, breakfast to lunch, mid-day snacks to sides, dinner to dessert, this book is a must-have for plant-forward enthusiasts, plant-based dieters, vegans, veg-curious, and anyone in between!
All 80 mouthwatering recipes are perfectly portioned for two but can also work for larger households where varied eating preferences often exist. Small-batch cooking isn’t complicated or restrictive. It cuts down on waste (and waist!) and leads to greater variety in meals. Get ready to start your small-batch, plant-based journey with recipes, including:
- Kiwi Kale Smoothie
- Nut and Seed Granola
- Blackberry Thyme French Toast
- Shaved Brussels Sprouts Salad
- Mushroom Pâté en Baguette
- Sweet Potato Tacos
- Sesame Soba Bowl
- Stuffed Jerk Poblanos
- Chickpea Mulligatawny Soup
- Miso Green Beans
- Rye Raisin Scones
- Chocolate Layer Cake
- and more!
Easy Plant-Based Cooking for Two will help you make delicious sweet and savory plant-based recipes in just the right quantities. So whether you’re newly married, flying solo, BFFs, roommates, empty-nesters, or one in a large crowd, get ready to say goodbye to endless leftovers and hello to a new, delicious plant-based dish every day.
“This book is destined to make your taste buds happy and become a cherished kitchen companion!” —Evelisse Capó, PharmD, DipACLM
“Lei offers a guide to plant‑based eating that’s approachable, fun, and delicious. This book is full of back‑pocket, big‑flavor recipes that everyone from the baker to the meal prepper will return to again and again.” —Lizzy Briskin, food editor at Real Simple
“A beautiful cookbook that combines delectable, nutrient-dense foods in imaginative ways to produce the most delicious meals for two.” —Kim Campbell, chef, and author of PlantPure Nation, PlantPure Kitchen, and PlantPure Comfort Cookbooks
“This cookbook is a real page‑turner . . . From Asian‑inspired cuisine to Italian, your taste buds will not get bored. Even if you don’t follow a vegan diet, you will find ways to incorporate these vegetable‑forward recipes into your life.” —April Murray‑Kelly, RDN Owner of OC Nutrition Coaching
“Breaking down the barrier between ‘plant‑based food’ and ‘everyday food,’ Lei Shishak proves that a meal without meat is far from lacking. . . . At the end of the day, it’s just great food, period.” —Hannah Kaminsky, author of Real Food Really Fast, The Student Vegan Cookbook, and many more
LEI SHISHAK is the author of multiple cookbooks and a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, and many more media outlets. She is a food editor at AllRecipes and has penned for Munchery.