PLANTifull Fare with Italian Flare Vol 2 recipes are whole food plant-based, easy, great weeknight meals, and guest worthy! They are easily adjust quantity to allow for portion flexibility. It is food that just tastes good without unconventional ingredients that are hard to find or used once to only sit in the panty for the next several years or until you move! These dishes are perfect for anyone new to plant-based cooking or who has an interest in increasing their plant-based meal catalog.

🌿30 flavorful and vibrant plant-based Italian recipes + 10 essential ingredient staples.  All oil-free and dairy-free!
🌿A Pantry section listing explaining staples that are used over and over.
🌿Explore the origins of Italian classics, reimagined for a healthier twist.
🌿From quick and easy to skill-building creations, elevate your plant-based Italian cooking!

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This ecookbook is a collection of 14 dishes (plus another 8 ingredients recipes) for a diet rich in anti-inflammatory foods that can be beneficial for overall health, including managing inflammation.

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You can make these recipes with confidence because I took the guesswork out by reinventing these Italian classics to fit a WFPB lifestyle. I tested them with friends and family asking them not to hold back on their opinions. I listened to their feedback and reworked them. They have no oil, no dairy, no processed foods, and no animal ingredients. They are also low in salt and sugar. And best of all, you can't tell!

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Whole Food Plant-Based Parsnip Recipes was created to encourage you to try vegetables not top of mine these days. This is an underrated root vegetable that is packed with nutrients and flavor.  It adds an interesting twist to mashed sides, baked goods, and soups. These recipes will show you how to replace oil, dairy, and processed ingredients in your everyday meals starting with salad dressings.

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Whole Food Plant-Based Salad Dressing Recipes was created when I decided to eat plant-based (removing animals, processed foods, oil, and dairy from my diet) I struggled with salad dressings. All the creamy, thick, rich, and flavorful ones in the markets are loaded with oil, refined sugars, processed cheeses, and tons of additives.  I set out to create my own dressings for use on chilled and warm salads, rice and grain bowls, and roasted vegetables. To my surprise, it is very easy to make these on the fly.  These recipes will show learn you how to replace oil, dairy, and processed ingredients in your everyday meals starting with salad dressings.

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