PRAISE FOR VEG FORWARD

“Make room for more produce in your life! I can think of few people who know their way around a vegetable like Susan: how to cook it, how to coax out all its flavor, how to transform it into something simply special, and— of course—how to make it look like a million bucks on the plate. Veg Forward advances plant-based cooking several steps ahead with its savvy, seasonal, (dare I say) sexy recipes, and of course the gorgeous photography you’d expect from a Spungen production. From grain dishes and soups to pizzas and desserts, not only will you not miss the meat—you may never need it again.”

ADEENA SUSSMAN, AUTHOR OF SABABA AND SHABBAT

“The latest from America’s culinary rock star, Susan Spungen is literally a cook’s dream. Try the SpoonbreadStuffed Poblanos with Tomato Cream, Cheese Blintzes with Sour Cherry Compote, Rhubarb Galettes with Hazelnut Frangipane, or the Sungold Spaghetti Carbonara. These recipes are laden with wonderful instructions, handy tips, and amazing food lore. Susan has managed to blast into the vegetable-forward movement with panache and humor—what could be better? I am totally going to make all these dishes; you will too!”

JONATHAN WAXMAN, CHEF/OWNER OF BARBUTO, NEW YORK CITY

“With this beautiful cookbook, Susan has created a blueprint for exactly the way I want to cook and eat right now, namely, with vegetables stepping into the spotlight to play the starring role. As usual, her recipes toe that magic line between stunning and simple (she shot all the photos on her iPhone, in real time!), and I’ve already dog- eared half the pages. This one’s a keeper.”

JENNY ROSENSTRACH, BESTSELLING AUTHOR OF DINNER: A LOVE STORY AND THE WEEKDAY VEGETARIANS

“A book full of vibrant, seasonal, and nourishing recipes that put vegetables front and center. I want to cook them all.”

ARAN GOYOAGA, AUTHOR OF CANNELLE ET VANILLE

“Not only is Susan making vegetables approachable and easy in Veg Forward, but she’s making them extremely delicious. At the end of the day, all that matters is deliciousness, and these recipes are oozing with flavor that packs a punch. Mushroom Bourguignon? Yes, please. Asparagus Pizza with Arugula Salad? You already know ya’ boy is game. You see, I’ve had the pleasure of Susan cooking for me and of knowing how much passion she brings to her cooking and recipes; these are sure to become household staples for not just me but for many vegetable- curious and vegetarians out there in the world.”

BRYAN FORD, AUTHOR OF NEW WORLD BAKING

“We can always trust Susan Spungen’s eye for detail, color, and perfectly crisp vegetables from the farmers’ market— pairing that with her exacting recipes that are genuinely doable (from Monday to Sunday!) is Veg Forward ’s big win. From a creamy nettle sauce on pasta to smoky corn salad and peach galettes, these meals are restaurant-worthy in flavor but wildly easy to make at home. I’ll be dipping back into this book again and again, in every season.”

SARAH COPELAND, CREATOR OF EDIBLE LIVING AND AUTHOR OF FEAST, EVERY DAY IS SATURDAY, AND INSTANT FAMILY MEALS

“Trust Susan Spungen and follow her lead. Veg Forward is glorious—fresh, colorful, smart, and perfectly seasonal. Susan’s food always makes me happy.”

DAVID TANIS, CHEF AND AUTHOR