We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organized to honor the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall's bounty with pumpkin and lentil lasagna filled with cashew béchamel sauce; takes off winter's chill with a no-cheese fondue―and more soups, salads, dips, cakes,

breads, and desserts. Each recipe is presented in double-page spreads

with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions. Schweizer also does a deep dive into a variety of nuts and seeds―from almonds to walnuts, pecans to pepitas―providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you're a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.

我们都知道，坚果是一种超级食物；含有丰富的蛋白质、健康脂肪、纤维和矿物质，它们是一种方便的零食，能够为沙拉增加松脆感。但是，坚果作为主要成分的真正多功能性却没有得到充分的开发。本书以季节为主题，春天以芦笋配花生、辣椒和芒果的菜单拉开序幕；夏天以核桃肉酱配西葫芦意大利面；秋天以南瓜和小扁豆千层面配腰果焦糖酱庆祝丰收；冬天以无奶酪火锅消除寒意，以及更多汤、沙拉、蘸酱、蛋糕、面包和甜点。每道菜都以双页的形式呈现，并配有精美的照片、厨房设备清单以及食用和替换的提示。施韦策（Schweizer）还深入研究了各种坚果和种子，如杏仁、核桃、胡桃、佩皮塔，不仅提供了营养信息，还深入介绍了历史、起源和用途类型。这些食谱色香诱人，非常美味，会让你感觉更好，无论你是以植物为主的美食家，还是只是在寻找获取营养的新方法，都非常适合。