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Index
Cover
Title Page
Copyright
Table of Contents
Foreword
INTRODUCTION
GETTING STARTED
EASING THE TRANSITION TO A PLANT-BASED DIET
COOKING AT EVERY AGE
KITCHEN SAFETY
TIPS FOR NEW COOKS
NUTRITIONAL VALUE
BREAKFAST
SIDES AND SAUCES
SALADS AND SALAD FIXINGS
SANDWICHES
SOUPS
ENTRÉES
CASSEROLES
DESSERTS
ACKNOWLEDGMENTS
RECIPE INDEX
ABOUT THE AUTHOR
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