As someone who's been flirting with plant-based eating for years, this book finally got me to commit. The seasonal organization is genius – no more staring at sad winter tomatoes wondering why my salads taste bland. My summer go-to? The mango-avocado quinoa bowl with lime dressing. It’s like sunshine on a plate.

What surprised me most was how the recipes made pantry staples exciting again. That half-used jar of tahini? Suddenly it’s the star of three different dressings. The ‘kitchen strategies’ section saved me when my vegan niece visited – who knew nutritional yeast could make popcorn taste cheesy?

The lack of photos stung at first (I’m visual!), but there’s something freeing about not comparing my messy kitchen creations to magazine-perfect shots. Though fair warning – your first attempt at the jackfruit ‘pulled pork’ will look questionable, but tastes incredible.

After six months with this book, I’ve discovered two truths: 1) Roasted cauliflower can make believers out of steak lovers, and 2) The autumn lentil stew recipe is what cold evenings were made for. Is every recipe perfect? No – but the fails taught me more than any flawless cookbook could.