This book elevates vegan cuisine to the sumptuous level with over 200 tantalising savoury and sweet recipes -- some using natural dyes -- encourages organic, local eating and sustainable lifestyles, and the use of edible flowers and fresh herbs in presenting dishes.

Table of Contents

Introduction; Savoury Mainland; Dessert Island; Natural Food Dyes; Edible Flower Glossary; Index.

Author Biography

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personal chef for clients with dietary sensitivities. She grows much of the food for her family and B&B on her farm in Victoria, BC.