A plant-based lifestyle has finally come of age, and it’s a beauty to behold. However, when you’re vegan-or striving to eat a more plant-forward diet-one can still feel like an outsider where food is concerned. Many people aren’t quite sure how to marry their newfound vegan lifestyle with their desire for veganism to finally be simply good and fuss free! In Simple Goodness, Makini Howell offers readers a thoughtful, familiar, good-food centred approach to vegan cooking that is sure to please every palate at the table-from the most experienced foodie among us to the youngest. Developed over her life as a vegan, from childhood with her parents guidance to a professional chef, Howell’s recipes reflect a vibrant, layered, and accessible approach to vegan cuisine that draws on the many cultural influences that make up the rich American landscape-from nostalgic, like My Sweet Georgia Peach (pie), to comforting with just a hint of fancy, like Eggplant Parmesan with alfredo rigatoni and lemon olive oil arugula le to the exciting, like. Hello Sunshine Quinoa Tabbouleh. They are satisfying, fill up a full plate, and feed a group. As you cook your way through these recipes, you-and those you lovingly feed-will ease into a lighter, plant-forward diet without sacrificing flavour, texture, or that vital sense of Goodness. Simple Goodness no longer asks you, “please try veganism,” it no longer says “I promise it’s good and it will taste like chicken,” because plants don’t taste like chicken.
