The companion volume to Becoming Vegan, Express Edition is Cooking Vegan by Vesanto and Joseph Forest (The Book Publishing Co., 2012). It gives 150 outstanding yet simple recipes using ingredients that are readily available. For holiday feasting, a great central dish is Holiday Stuffed Winter Squash, accompanied by Mushroom Gravy or Rosemary Gravy, and Cranberry-Ginger Relish. Kale and Red Pepper Ring is a pretty side dish that looks like a wreath. Some great dessert ideas are Blueberry Mince Tarts, Cashew Cream Topping or Holiday Pie Topping, and Pumpkin Spice Pie. This book provides excellent breakfast items for everyday or special brunches, and is particularly strong on great ways to include legumes (beans, peas, and lentils) in menus. All recipes, plus 10 menus composed of delicious foods, include a nutritional analysis.