I‘m always trying new recipes so why should my cookbook remain static? After all, one of the benefits of a digital cookbook is the east of updating! So I’ve decided to make The Market Vegan truly organic: at least 4 times a year (seasonal at least) I’ll provide new versions of the cookbook to buyers with new recipes to try!
This month, I’ve added Eggplant & Italian Bread Lasagna, Vegan Panzanella with Rum Herb Dressing, and one of my summer favorites, Vegan Potato Salad. It’s like a cookbook subscription for $12.99!
Some of the recipes I’m working on for the next update: Tofu Dill Summer Sandwich Spread, Peach Crostatas, and Vegan Crème Brûlée for the @knitmoregirls!