Vegan cookbook from Wildseed chef in San Francisco gets creative. Here are 5 tips
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Curried cauliflower with muhammara from Eat Plants Every Day by Wildseed chef Blair Warsham and Carolyn WarshamErin Scott
The chef of San Francisco’s hit vegan restaurant Wildseed is out with a new cookbook that puts vegetables at the forefront while also showcasing many Bay Area-made products as strong substitutions for meat and dairy.
“Eat Plants Every Day” comes from husband and wife team Wildseed chef Blair Warsham and food writer Carolyn Warsham, who live in Marin County. They didn’t eat vegan much before Blair Warsham started testing recipes for Wildseed a couple of years ago, but now, it’s the default setting in their household. They’re choosing vegan eats more often for the same reasons vegan food is soaring in popularity in the Bay Area: It’s better for the planet and they feel healthier doing so.