Plant-Based Made Simple, the second cookbook from Carin Lynch and the Lay Institute for Global Health Training, gathers recipes built around easily prepared, mostly unprocessed whole foods.
Each recipe notes whether it is soy-free, nut-free, oil-free, or gluten-free, and many include QR codes linking to step-by-step video demonstrations, making the dishes approachable for cooks of any experience level.
From breakfast through dinner, the collection is designed to help home cooks eat healthier without giving up flavor.
