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If you\u2019ve ever thrown mushrooms into a pan and watched them shrivel up to almost nothing, you\u2019re not alone. That\u2019s because mushrooms are mostly water. Now what you do with that fact can take your dish from just fine to seriously good.<\/p>\n
For example, most people\u2019s first instinct is to salt mushrooms right away. But if you hold off, they\u2019ll crisp up instead of steaming and potentially getting soggy. It\u2019s a small shift, but one that can totally change the outcome and turn a basic ingredient into something seriously craveable.<\/p>\n
That kind of practical, approachable tip is exactly what the Make It Plant-Based!<\/em><\/a> series is all about: helping home cooks, no matter their experience level, get more confident with vegetables and make them taste their best. The series, edited by Mehreen Karim<\/a>, is packed with more than 200 recipes across four globally and regionally inspired titles: Filipino, Indian, Southern<\/em>, and Mexican<\/em>. Each one teaches the \u201cwhy\u201d behind the recipes and offers flexible substitutions for seasonal or budget-friendly swaps. Think: sub sweet potatoes for squash, or use whatever leafy green you have in the fridge.<\/p>\n I get to talk to cookbook authors often\u2014from chefs-turned-influencers to influencers-turned-chefs. But what stood out about this series was how grounded and practical it is. These books are designed with real weeknight dinners in mind. The kind of meals that don\u2019t require niche ingredients or a trip to five grocery stores. I\u2019m not strictly plant-based, so I\u2019ll admit\u2014I was curious, but a little skeptical at first. Then I started flipping through the recipes, tried a few, and got to hear directly from the authors. I was sold.<\/p>\n Here\u2019s a closer look at each book in the series\u2014plus the recipe each author shared with us.<\/p>\n Each of the four books is an ode to a different cuisine or approach, with a unified goal: making plant-based cooking feel intuitive and flexible. The books aren\u2019t rigid rulebooks\u2014they\u2019re more like guides from your smartest friend who also happens to know a lot about cooking. They give context on ingredients, explain cultural histories, and include handy swaps throughout. Think: \u201cdon\u2019t have kabocha squash? Use sweet potatoes.\u201d \u201cCan\u2019t find mustard seeds? Try cumin instead.\u201d<\/p>\n The full series is out now (as of May 13), available on Amazon<\/a> and just about wherever else you buy books. It\u2019s edited by Mehreen Karim, whom you might recognize from Bon App\u00e9tit<\/em> or Next Level Chef<\/em>. She also authored the Southern volume herself\u2014a love letter to the food she grew up eating in Georgia.<\/p>\n \u201cThese books let you really understand what you’re working with, and that\u2019s what makes the dishes shine,\u201d Mehreen told me.<\/p>\n Honestly? That might make this series even more helpful. The focus here isn\u2019t about replacing meat\u2014it\u2019s about getting more out of your vegetables. And that\u2019s something anyone can benefit from.<\/p>\n \u201cThese books are written with beginners in mind,\u201d Mehreen explained. \u201cPlant-based products are actually easier to manipulate than animal products\u2014there\u2019s less variability, and more consistency.\u201d<\/p>\nSo, What Is the Make It Plant-Based!<\/em> Series?<\/h2>\n
But What If I\u2019m Not<\/em> Plant-Based?<\/h2>\n
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