Save money, reduce food waste, and eat healthier than you ever have before with this highly anticipated cookbook from New York Times bestselling author and social media sensation, Carleigh Bodrug.

Spinning off of Bodrug's wildly popular Scrappy Cooking social media series, the cookbook is packed with over 150+ whole-food, plant-based recipes that show the reader how to make the most of the food they have in their fridge and pantry with easy and approachable vegan recipes anyone can make.

Transform radish tops into pesto, broccoli stems into summer rolls and wilting greens into smoothie cubes... But that's not all. The book will equip readers with not only the tools to make the most of their scraps, but use up just about any vegetable, grain or bean from their fridge and pantry in the flexible Kitchen Raid Recipes, or cross reference commonly wasted foods like stale bread from a "Got This, Make That" index so these items can be used up in the easiest and most delicious way possible.

Scrappy Cooking not only puts the focus on eating a diet that's more conscious for our environment (and our wallets) but our health as well. Every recipe in the book is vegan, almost entirely oil free, and focuses on whole, plant-based foods that are good for our bodies and the planet. Get ready for recipes like The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Whole Roasted Cauliflower with Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn’, Loaded Tortilla Bowls, Sheet Pan Tacos with Carrot Top Chimichurri, Rebel “Ribs”, Veggie Masala Burgers, Palak “Paneer”, Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks…and more!’

BUY THE BOOK: https://amzn.to/3xsiwKE

Carleigh Bodrug: plantyou.com
IG: @plantyou

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

A celebration of multigenerational Latin cooking for the plant-based home cook—guaranteed to bring both older and younger generations to the table.

It can be difficult to have multiple generations in the kitchen, each with their own ideas on food, but Abuela’s Plant-Based Kitchen puts them on the same page. Inspired by her upbringing in two culinary worlds—vegetarian and Puerto Rican—holistic health coach Karla Salinari reintroduces traditional Latin and Caribbean recipes with whole, high-quality, plant-based ingredients.

Abuela's Plant-Based Kitchen offers seventy-five plant-based recipes that marry the comfort of nostalgic, cultural dishes with the modern desire for healthy, at-home cooking. Paired with personal stories, tips, and tricks for success, Salinari makes ingredients such as chickpea water, tempeh, and tofu approachable for those new to plant-based cooking, while empowering readers to take charge of their health through plant-based nutrition. Delicious plant-based dishes include:

• Garbanzo stew with plantain balls (garbazos guisados)
• Papaya and tomato salad
• Cuban-style picadillo
• Flan de coco
• And so much more!

Abuela’s Plant-Based Kitchen honors the richness of Latin and Caribbean cooking and proves that you don’t need to miss out on easy, flavorful meals to eat well.

BUY THE BOOK: https://amzn.to/3TtAbJw

Karla Salinari: https://msha.ke/karlasalinari/
IG: @thelatinhealthcoach

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

On the 100th episode of the Keep On Cookin' podcast we do a little programming shake up. Welcome to L'Artisane Bakery, where Chef Carolina Molea brings a delicious twist to classic French pastries while prioritizing animal welfare and respect. As the first French Vegan Bakery in the United States, L'Artisine stands as proof that you don't have to compromise on taste to make ethical choices. Indulge in delectable creations that are not only cruelty-free, but also tantalizing to your taste buds. Come to L'Artisane Bakery and discover the art of vegan baking at its finest.

Discover the talent and passion behind L'Artisane Creative Bakery, founded by chef Carolina. With training from Le Cordon Bleu and certification from the American Culinary Federation, Carolina perfected her skills in prestigious Miami hotels like The Ritz-Carlton and Michelin-star restaurants such as El Cielo. She received mentorship from vegan pastry queen Fran Costigan and further developed her craft under renowned chefs like Patrice Demeres and Gianluca Fusto at L'Ecole Valrhona in New York.

Growing up in Caracas, Venezuela, Carolina learned from her grandmother Ana the magic of using herbs and spices to create flavorful, loving dishes and desserts. She also understood the importance of nourishing both the body and soul through food.

​At L'Artisane, Carolina brings her French culinary influences and her commitment to a cruelty-free world to life with each delicious, beautifully crafted treat.

From the highly acclaimed VTE croissant sandwich to the seasonal-changing selection of croissants, macarons, and gourmet cookies, there's something for everyone at L'Artisane including an array of mouth-watering vegan donuts. So give the episode a listen and start planning your visit to Miami.

SHOP AT L'ARTISANE: bit.ly/4ajnhEv

Chef Carolina IG: @carolinamolea
L'Artisane Bakery and Bistro IG: @lartisanebakery

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

Beyond Cinnamon Roll Sheet Pan Pancakes
CLICK HERE FOR FULL RECIPE

This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes.

When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.

A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.

BUY THE BOOK: https://amzn.to/49HTAgA

Lois Ellen Frank: https://bio.site/redmesacuisine
IG: https://www.instagram.com/lois_ellen_frank/

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

In Plantology: A Cookbook Based on the Science of Plant-Based Eating, physician and scientist Sharon Bergquist and dietitian Jenny Bilko show you how simple incorporating more natural, plant-based foods can be. Combining their decades of experience from their clinical work, research, and culinary skills, they describe the compelling science, practical tips, and easy, delicious recipes to get you started. This easy-to-follow guide will inspire you to prevent disease, increase vibrancy, and live longer. Inside, you will find:

A nutrition overview: Explaining the “why” behind what to eat, with studies showing the power of plant foods,
organized by chapters explaining the benefits and recommendations for each plant food category, with answers to
commonly asked questions.

A plant-based checklist: a daily checklist of recommended plant-based food categories and tips for incorporating
more plant foods in your daily diet.

Flavorful recipes: Over 150 fast, whole-food, plant-based recipes that will nourish your body, including nutritional
information for each recipe.

BUY THE BOOK: https://amzn.to/3T2HeZn

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.

Dustin Harder: dustinharder.com
IG: @thedustinharder

Get ready to take your raw dessert game to the next level with this collection of insanely delicious and nutrient-packed vegan recipes. Professional raw chef and culinary instructor Crystal Bonnet shows you how to make plant-based treats with fresh, creative flavors―from earthy lavender truffles to refreshing mint cream tarts. Her straightforward directions make it easy to create fluffy cakes, gooey brownies and perfectly creamy chocolates using your dehydrator, freezer and other conventions of the raw kitchen. From beloved classics to desserts you never thought could be enjoyed raw, you’ll enjoy your favorite desserts without ever having to compromise on your health again.

Crystal Bonnet is a raw food chef, instructor, and cookbook author. As a plant-based and raw food nutrition program graduate at Matthew Kenney Culinary Academy and Pure Joy Academy, she’s learned the importance of the culinary aspect and nutritional
elements of living foods. She shares this information with her students at Crystal Dawn Culinary so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Bonnet’s work within the plant-based culinary industry led her on many adventures, including the development of plant-based menus for new restaurants.

BUY THE BOOK: https://amzn.to/49boNZc

Crystal Bonnet: https://crystaldawnculinary.com/
IG:https: @Crystal_Dawn_Culinary

Dustin Harder: dustinharder.com
IG: @thedustinharder

David Rossetti: https://www.davidrossetti.com/
IG: @drossetti

In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.

Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.

From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.

Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.

BUY THE BOOK: https://amzn.to/42nLLtO

Dustin Harder: dustinharder.com
IG: @thedustinharder