There are recipes to make right now while it’s cold (Cozy Mushroom White Bean Pot Pies, Sunshine Sweet Potato Curry), recipes that are ready for spring (Lemon Miso Spring Green Soup, Asparagus Snap Pea Pasta), and recipes that will have you (Cozy Mushroom and me!) looking forward to your summer farmers market haul (the most amazing Heirloom Tomato Fattoush salad, Creamy Sweet Corn Pappardelle). And a few that can be made any time of the year, like the Peanut Butter Snickerdoodles that you will just want to make every day.
And some sweet treats
The day you get your book, I suggest that you make the Flourless Almond Chocolate Chip Cookies (we constantly have a stash in our freezer), my all-time favorite Lemon Olive Oil Pistachio Cake, or the Vegan Date Brownies.
I truly hope you love this cookbook as much as I loved making it for you!
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