I somehow only just realized that the bargains shelves at Barnes and Noble actually have an online equivalent; I was trying to reach a threshold of some sort (maybe sped X to get Y off?) and found the $5 Plant Based Cookbook. It’s kind of basic, but I still think it might have been a good impulse grab, so to speak.
I think what this one’s going to be best for is a set of recipes including things I remember liking before but not quite remembering which book I saw them in. For example, I know I’ve seen plenty of veggie-based bahn mi, and there’s a portabello bahn mi burger (marinated shroom, pickled carrots/radish, mayo, cuke, on bun); but there are also some other options I’m not totally sure I’ve tried before (but I’m pretty sure I’ve seen) such as a veggie muffaletta (shroom and zucchini based, although I need figure out an olive swap [I do not like olives plain by themselves]), and a pan bagnat (chickpea and marinated artichoke heart based). There’s quite a few standard things in here too, like stuffed tomatoes and eggplants, a mushroom po boy, tabbuleh, posole, dal, udon bowl, more than one veggie lasagna, and a handful of pie/crumble dessert options.
The strawberry muffin actually is not something I’ve seen a lot of, and there’s a corn chowder that looks yummy that might go well with the celery root remoulade salad, bisteeya (Moroccan phyllo spiced potato and mushroom pie), and a seitan “roast” that looks promising. Ok, maybe the mushroom-leek tart too, cranberry poached pears, and the pineapple upside-down cake. And the triple ginger molasses cookies. Ok fine, maybe also the close to final recipe in the book, parsnip cupcakes with sour cream frosting.
Most everything is pretty straightforward, no unusual ingredients, and some things so plainly simple that you really want to be sure you’re doing that one when the main items are in season; take, the roasted tomato and white bean salad. That’s nothing but tomato, beans, a little red onion, a basic dressing, and greens. Even with the roasting, something like that would probably be best when tomatoes are already good. The recommended swap is jarred red peppers for the tomato, and that might work off season just fine too.