We think everyone should eat more plants, and we don’t just mean two carrots instead of one – it’s about enjoying all the colours of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. Between grilled spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso and 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.