If Becoming Vegetarian (see Canadians + Food tab) is the thoughtful roadmap into plant-based living, Cooking Vegetarian by Vesanto Melina and Joseph Forest is the warm, bustling kitchen at the end of the path—full of aroma, experimentation, and deeply satisfying meals. This sister book takes everything inspiring about vegetarian eating and translates it into vibrant, practical, crave-worthy cuisine. For those who love food not just as nourishment but as a sensory experience, this book reads like an invitation to feast. https://nutrispeak.com/books/
Right away, the tone feels friendly and confidence-building. Melina brings nutrition knowledge while Forest infuses the pages with culinary creativity, and together they create something both grounded and exciting. Instead of overwhelming readers with obscure ingredients or rigid rules, the book encourages play and exploration. You can almost hear a gentle voice saying, “Come on—let’s cook something wonderful.” https://www.instagram.com/chefjforest/reels/
The structure is refreshingly accessible. Recipes are grouped in a way that makes real cooking flow naturally: soups that simmer with layered flavor, salads that are anything but an afterthought, hearty main dishes that anchor a dinner table, plus sauces and dressings that transform even the simplest vegetables into something special. While the recipes respect whole ingredients and health, there’s no absence of indulgence. Creamy cashew sauces, fragrant coconut stews, rich lentil patties—each dish whispers comfort while delivering nourishment.
What truly makes this book special is how it celebrates global influences. Readers are guided through kitchens inspired by India, Southeast Asia, the Mediterranean, and beyond, tasting spices and flavors that are harmonious rather than chaotic. Every recipe feels like a journey—a bowl of Thai peanut noodles transports you instantly, while a Moroccan-spiced chickpea stew warms you from inside out. Instead of asking you to give things up, the book expands your flavor vocabulary.
The authors understand that the biggest shift for new vegetarians isn’t meat withdrawal; it’s meal creativity. They answer that need beautifully. Need weekday meals? You’ll find fast stir-fries, bean-based spreads, and quick soups that come together in just minutes. Hosting guests? Try elegant grain pilafs, stuffed squashes, or jewel-toned salads gilded with citrus and herbs. Weekend baking projects? There are wholesome muffins, cakes, and breads that make the kitchen smell like a hug. It’s food that comforts, impresses, and nourishes all at once.
As we flip the calendar into a new year, we replace last month’s indulgence with focused health choices. To help you with the everyday sandwich options for lunch or hearty dinners, you’ll find a handy chart in our Recipe section showing you unique flavour combinations and tasty sauces and spreads to make your sandwich zing.
Another strength is how thoughtfully the book teaches technique. You learn not just what to cook, but why certain flavors work together, how to balance sweet and acid, or how to coax maximum depth from vegetables. This isn’t a passive cookbook—it builds skill. By the time you reach the final pages, you don’t just follow recipes—you improvise with intuition, because the book has taught you how.
Cooking Vegetarian is not flashy, but it’s rich with heart and flavor. It feels like a trusted cookbook you’ll stain with olive oil and bookmark with love—a companion in everyday cooking rather than a showpiece on a shelf. To purchase both Cooking Vegetarian and Becoming Vegetarian, both e-books are available at www.harpercollins.ca You can also win both books in our Giveaway section.
For seasoned vegetarians, curious foodies, or omnivores seeking delicious plant-forward meals, this book delivers warmth, wisdom, and truly wonderful food. A cookbook that feeds not just the stomach, but the joy of cooking itself.
Content and images used with permission by Harper Collins Canada. https://www.harpercollins.ca/9781443427203/cooking-vegetarian/