Eat well for yourself and the planet, with this delicious collection of 130 plant-based recipes.

We think everyone should eat more plants, and we don't just mean two carrots instead of one - it's about enjoying all the colors of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. With spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger caramel, Eat Plants, Be Happy! puts veggies back exactly where they should be: at the centre of a meal.

With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well - and ensuring a happier mind, body and planet.

About The Author

Caroline Griffiths is an author, qualified home economist, cook, food writer, and food stylist with a keen interest in nutrition. She is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia's best-known test kitchens.

She has authored four books, and has contributed to many cookbooks, food magazines, and websites. Caroline loves to create recipes that are flavorful, wholesome, creative, and achievable.

Vicki Valsamis is one of Australia's most sought-after food stylists and recipe developers, and has worked with major brands, food magazines, and publishers. She's previously published Monster Shakes and The Vegetable.