Amy Lanza is the plant-based recipe developer, food and content creator, food stylist, and photographer behind Nourishing Amy. She is passionate about food, health, and happiness and promotes a mindful balance in life; from kale salads to chocolate cake, there is room for it all. She focuses on vibrant, delicious, and easy vegan meals using seasonal and fresh ingredients for everyday healthy living. The word “nourish” embodies Amy’s 360 holistic approach to well-being in which health is not only the foods on our plate, but how we think, how we eat, and how we feel—though good food is the best place to start. Amy’s work has been featured on the front covers of Vegan Life and PlantBased magazines. She has also been included in many other vegan publications such as Thrive.

CONTENTS

Introduction

1
BREAKFAST
Three Nourishing Breakfast Smoothies
Easy Vegan Overnight Oats (Three Ways)
Peanut Butter and Raspberry Jam Toaster Pastry
Spiced Almond Butter Oatmeal with Sticky Apples
Smashed Peas on Toast with Garlicky Mushrooms
Peaches-and-Cream Baked Oats
Cookie-Lover’s Smoothie Bowl
Chocolate, Peanut Butter, and Banana Breakfast Cookies
Black Bean and Smashed Avocado Breakfast Burritos

2
BRUNCH
Cheesy Broccoli Waffles
Vegan Eggs Benedict with Homemade Hollandaise and Mushroom “Bacon”
Sweet Potato Carrot Fritters with Avocado Salsa
Red Pepper and Tofu “Egg” Shakshuka
Muesli Banana Bread
No Yeast Sticky Pecan Buns
Fluffy Oat Blender Pancakes (Three Ways)
Banana-Caramel French Toast
Chocolate Chip–Raspberry Waffles

3
LUNCH
My Favorite Minestrone Soup
Moroccan-Style Quinoa Salad
Chickpea Tabbouleh with Lemon Tahini
Falafel Feast
Almond Satay Tofu Summer Rolls
Sweet Potato, Kale, and Sun-Dried Tomato Salad
Mixed Vegetable Frittata with Roasted New Potatoes
Crispy Tofu and Roasted Red Pepper Dip Sandwiches
Tahini, Avocado, and Tomato Pasta Salad with Crunchy Chickpeas

4
DINNER
Homemade Sweet Potato Gnocchi with Tomatoes and Kale
Mexican-Style Loaded Sweet Potato Wedges
Smoky Sweet Potato–Mixed Bean Chili
How to Build a Nourish Bowl
Harissa-Roasted Vegetable with Crunchy Chickpeas and Dukkah
Miso Eggplant, Tofu, and Broccolini Bowls
Sesame-Chile-Garlic Tofu Noodles
Cashew-Cauliflower and Spinach Dahl
Mexican Jackfruit-Stuffed Sweet Potatoes
Garlicky Roasted Vegetable Basil Pasta

5
SNACKS
Chocolate Fruit-and-Nut Fudge Cups
No-Bake Chocolate-Covered Muesli Bars
Homemade Super Seedy Crackers
Two-Ingredient Flatbreads
Cheesy Pesto and Sun-Dried Tomato Rolls
Blueberry Wagon Wheels
Easy Vegan Protein Balls (Six Ways)
Sun-Dried Tomato and Olive Cheese Scones
Garlic-Herb Cashew Cheese

6
SWEETS
Fudgy Raspberry Brownies
Chocolate-Espresso Caramel Slices
Single-Serve Cookie (Four Ways)
Orange-Cardamom Layer Cake
Lemon-Raspberry and Pistachio Loaf Cake
Banoffee Pie Jars
Chocolate Chip Cookie Layer Cake
Strawberries-and-Cream Cheesecake
Apple-and-Blackberry Crumble Pie
Salted Caramel–Cookie Dough Ice Cream

7
CELEBRATIONS
Kale, Pomegranate, and Almond Winter Salad
Easy Vegan Cheesy Scalloped Potatoes
Celebrations Sharing Snack Board
Filo Pastry Parcels with Mushroom Gravy
Nut Roast with Maple-Pecan Sprouts and Cranberry Sauce
Garlic-Tahini Whole Roasted Cauliflower
Pumpkin Spice Layer Cake
Gingerbread Layer Cake with Gingerbread Cookies
Red Velvet Cupcakes with Chocolate-Vanilla Swirl Buttercream
Resources
Acknowledgments
Food Photography
About the Author
Index