Just 36 hours ago, Jackie and I got back from three and a half weeks in Hong Kong and Japan, full of new and renewed taste memories that will surely influence what we cook and eat at home.

Make some room between the Greek yogurt and kale for these nutritional gems.

This cookbook was written for novice vegetarian cooks seeking to learn learn vegetarian cuisine and the seasoned veteran chefs looking to raise the bar on their vegan cooking skills.