Whenever new vegetarians or vegans ask about cookbooks, I’m pretty quick to recommend Vegan Italiano by Donna Klein. The recipes are pretty simple, the ingredients easy to find and it doesn’t rely on meat substitutions.
One of the recipes I like to take to cookouts is the Potato and Green Bean Salad. It’s great at room temperature, is pretty and actually has vegetables in it. If you want to take it up a notch, use purple potatoes. See?
This time I totally cheated and used frozen, pre-cut green beans. It made a nice side to my burger along with some roasted cauliflower.
Roasted cauliflower close-up
