 Beth Fish Reads  Hi all. Look who's back! I have no excuses for why I'm on the struggle bus with blogging and with social media in general. *shrug* I'll get out of my slump one of these days.
Today I'm talking about a cookbook that has a lot of good information and solid recipes, especially for those of you who may be looking for help with meal planning, meal prepping, and vegetable-heavy dishes. Thanks to Voracious and the Voracious Ambassador program for sending me a review copy of Brittany Mullins's Mostly Veggies (publishing soon).
As you might expect, Mullin begins Mostly Veggies by sharing her thoughts on the meaning of "healthy eating" and why she's interested in vegetable-forward meals. The early chapters provide a four-step method for meal prepping and planning, including tips on batch cooking, descriptions of helpful tools and small appliances, lists of pantry items, and the all-important instructions for storing and reheating your food.
One super feature is the meal plan chapter. Mullins provides four week-long meal plans (one for each season) along with prep timelines and shopping lists for each one.
 As you page through Mostly Veggies, you'll be able to target the dishes that are right for you and your family because each recipe is accompanied by nutrition data and dietary data (gluten-, dairy-, and/or egg-free). Many cooks will be grateful that, when appropriate, Mullin highlights which ingredients can be prepped ahead. No more guessing.
The recipes in Mostly Veggies are grouped by both meal (such as breakfast and smoothies) and by technique or type of dish (for example sheet pan meals, one-pan dishes, and main-dish salads). The recipe directions are easy to follow and include storage, prep, serving, and reheating instructions as needed. For the most part, Mullins avoids vegetarian meat substitutes and uses commonly found ingredients. Her focus is on real, unprocessed foods, though she doesn't shy from canned beans, frozen cauliflower rice, and the like.
To give you an idea of what's in Mostly Veggies, here's one recipe from each chapter:- Veggie Quiche with Sweet Potato Crust (Breakfast)
- Coffee Date Smoothie (Smoothies)
- Lentil Taco Salad Bowls (Meal-Size Salads)
- 20-Minute Veggie Lo Mein Bowl (Bowl Meals)
- Lemony Fall Harvest Sheet Pan Meal (Sheet Pan Meals)
- Italian-Style Stuffed Bell Peppers (One Pan Meals)
- Tamari Roasted Almonds (Smacks + Treats)
- Spinach Muffins (Meal Prep for Littles)
Mullins's recipes are sure to have wide appeal, making it easy to incorporate them into almost any household's meal rotation.
 Recommendation: Brittany Mullin's Mostly Veggies is geared to less-experienced cooks and those who are looking for help transitioning to the idea of meal planning and prepping. Mostly Veggies is also a good fit for anyone who is making the switch to a more plant-based diet that puts fresh vegetables and complex carbs at the forefront.
Note that experienced cooks and meal preppers will surely pick up a few tips and tricks and will likely add a recipe or two to their repertoire. However, if you're in this category, I suggest taking a look at the cookbook before buying.
While waiting out the few weeks until Mostly Veggies is available to buy, visit Brittany Mullins's website Eating Bird Food. There, you'll find a link for pre-ordering the cookbook and you also have a chance to learn more about Mullins and to try some of her recipes. Or you can give the following main-dish salad a try.
Greek Couscous Salad
 Serves 4
Dairy Free (with modification); Egg Free- 1 cup whole-wheat couscous
- 2 cups baby arugula or spinach, chopped
- 1/2 cup dry-packed sun-dried tomatoes, chopped
- 1 cup diced cucumber
- 10 Kalamata olives, pitted and chopped
- 1/2 cup canned cannellini beans
- 1/2 cup crumbled feta cheese or plant-based feta cheese
- Cracked black pepper to taste (optional)
White Balsamic Dressing- 1/4 cup white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
Cook the couscous according to package instructions. Fluff with a fork (or drain, if using pearl couscous) and transfer to a large bowl to cool.
While the couscous cools, make the dressing by whisking together all the ingredients in a small bowl or jar.
To the bowl with the couscous, add the arugula, sun-dried tomatoes, cucumber, olives, beans, and feta. Add the dressing and toss again. Taste and season with pepper, if desired
Serve immediately: Divide the salad into 4 bowls and enjoy, or chill before serving.
Meal Prep: Divide the salad into 4 meal prep containers and enjoy cold.
Store: in the refrigerator for up to 5 days.
Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders.
Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker) 
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