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To bake russet potatoes, preheat the oven to 350°F, scrub the potatoes clean, poke with a fork a dozen times, and wrap with tin foil. An average-size potato takes about an hour in the oven. Bake a bunch of potatoes at the beginning of the week and keep them on hand to reheat.

Some of my favorite potato toppings are:

Steamed broccoli, Easy Breezy Cheezy Sauce (page 173), and Eggplant Bacon (page 42)

Surefire Seitan (page 262), Sautéed Kale (page 89) and Silky Chickpea Gravy (page 56)

Roasted Cauliflower (page 179) and Sanctuary Dressing (page 29)

Black Beans, sautéed spinach, and Red Velvet Mole (page 134).

Buffalo Tempeh (page 161), Caesar Chavez Dressing (page 43), and grilled zucchini.

ACKNOWLEDGMENTS

Thank you to my assistants throughout the book!

Jenny “Hot Rod” Hinshaw, for slicing, dicing (and watching the kitties!)

Lauren Fitzgerald for her amazing palate and knife skills

Amy Gedgaudas for cooking her weight in curry

Also a special thanks to

Seth Wood for the beautiful cover art and illustrations.

Clara Ridabockfor help with the Paprikas photo

Virgnia Payne for cooking a ton for the food photos

Lexa Walsh, for being a great neighbor and making lots of yucca

Kittee Berns for cooking for some food photos, love you!

And as always, thanks to my agent Marc Gerald and the Agency Group, my publisher Katie McHugh at Perseus and production manager Christine Marra.

For this cookbook, testers really needed to give their all. It wasn’t enough to know that a recipe worked and tasted good, but since this book was all about diet and healthiness, testers had to go above and beyond. Did it keep them full? How was the portion size? Did it work with their diet plan? Testers were so diligent in their answering of these questions and so helpful with their feedback. This book would be nothing without them! Thank you guys!

Lucy Allbaugh

Michelle Citrin

Raelene Coburn

Allicia Cormier

Mike Crooker & Liz Bujack

Jess DeNoto

Tiffaney Dugan

Megan Duke

Chris Duvall

Melisser Elliott

Ryan Full

Paula Gross

Cara Heberling

Eryn Hiscock

Anna Hood

Teressa Jackson

Fay Kahn

Angelina Kelly

Carla Kelly

Jocelyn Kimmel

Jenny Kopanic

Kim Lahn

Megan McClellan

Jennifer McVea

Rachel Lawrence Middleton

Allison Nordahl

Rebecca Padrick

Thalia C. Palmer

Carol Perryman

Patrizia Pipitone

Stephanie Roy

Dayna Rozental

Luciana Rushing

Amanda Sacco

Rosemary Savoia

Rebecca Schaffer

Molly Tanzer

Megan Smythe Todd

Jackie Topol

Theresa Victor

Claudia Weber

Shanell Dawn Williams

Kirstin Wilson

Mat Winser

Angela White

Danielle Leda White

Liz Wyman

APPENDIX: RECIPES BY ICON

GLUTEN FREE RECIPES

Full-On Salads

Everyday Chickpea-Quinoa Salad 16

Spicy Blue Potato & Corn Salad 18

Sushi Roll EdamameSalad 20

Big Fat Taco Salad 22

Goddess Niçoise 25

Sanctuary Chef Salad 28

Quinoa Salad with Black Beans & Toasted

Cumin Seeds 31

Pad Thai Salad 33

Warm Mushroom Salad with Cranberries 35

Cool Slaw 38

Catalan Couscous Salad with Pears 47

Trattoria Pasta Salad with White Beans 49

Spinach-Strawberry Salad 51

DRESSINGS

Balsamic Vinaigrette 17

Fresh Tomato Salsa Dressing 23

Guacamame 23

Green Goddess Garlic Dressing 26

Sanctuary Dressing 29

Peanut-Lime Dragon Dressing 34

Creamy Horseradish Dressing 36

Caesar Chavez Dressing 43

Romesco Dressing 47

Sun-Dried Tomato-Walnut Dressing 50

Carrot-Ginger Dressing 52

Totally Stuffed Sides

Cauliflower Mashed Potatoes (Caulipots) 54

Mashed Yuca with Cilantro & Lime 57

Ginger Mashed Sweet Potatoes 1 Apple 63

Brussels Sprout-Potato Hash 65

Polenta Stuffing 66

Cranberry-Cashew Biryani 67

Sautéed Kasha & Mushroom with Dill 73

Quinoa Puttanesca 75

Soft Broccoli Polenta 77

Ethiopian Millet 78

Butternut Coconut Rice 80

Tamarind Quinoa 84

Rub-Your-Tummy Veggies

Garlicky Mushrooms & Kale 89

Jerk Asparagus 91

Shaved Brussels Sprouts 92

Pineapple Collards 93

Creamed Corn 94

Mushroom Tibs 95

Coriander Mushrooms with Cherry

Tomatoes 102

Sweet & Salty Maple Baby Carrots 105

Five-Spice Delicata