{"product_id":"tanya-sichynsky-author-talk-veg-everything-recipes-for-weeknights-parties-and-the-bites-in-between","title":"Tanya Sichynsky Author Talk • Veg Everything: Recipes for Weeknights, Parties and the Bites in Between","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eTanya Sichynsky \u003c\/b\u003eis a Food and Cooking editor at \u003ci\u003eThe New York Times\u003c\/i\u003e and the author and host of The Veggie, a YouTube series and weekly vegetarian newsletter.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003eVeg Everything-\u003c\/strong\u003e\u003c\/em\u003e Have you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eVeg Everything\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ewill change how you think about plant-forward meals.\u003cbr\u003e\u003cbr\u003eCurated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVeg Everything\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eserves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.”\u003cbr\u003e\u003cbr\u003eEnjoy every bite of 100 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.\u003cbr\u003e\u003cbr\u003eThink \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCauliflower Shawarma with Tahini\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003efor a weeknight dinner, with leftovers for lunch; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSpicy Tomato Beans and Greens\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eto work magic with pantry staples; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCreamed Greens Pot Pie\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eon a holiday table; or a \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGolden Potato and Greens Soup\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ethat turns crisper-drawer veggies into the main event.\u003cbr\u003e\u003cbr\u003eFeaturing time-tested recipes and expert guidance from trusted writers \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMelissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand more, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eVeg Everything\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical and everyone in between.\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":48249612402946,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/AuthorEvent_2_917ddfba-fb89-4889-8b07-33e980baeeae.png?v=1785787159","url":"https:\/\/omnivorebooks.myshopify.com\/products\/tanya-sichynsky-author-talk-veg-everything-recipes-for-weeknights-parties-and-the-bites-in-between","provider":"Omnivore Books on Food","version":"1.0","type":"link"}