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Estella Schweizer

Let's Go Nuts

80 Vegan Recipes With Nuts and Seeds

$ 29.95| £ 19.99 (* recommended retail price)

Nuts aren’t just a healthy snack – they can be the star of delicious, elegant meals every season of the year. Now, blending the latest nutritional research with dozens of beautifully photographed and easy-to-prepare dishes, a vegan chef shows home cooks how to incorporate nuts into every aspect of their diet.

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 oven-baked asparagus with peanut salsa; plunges into summer with a pecan Bolognese on raw zucchini pasta; celebrates fall’s bounty with squash 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. Vegan nutritionist Estella 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.

With photographs from Winfried Heinze
Hardcover, 256 pages, 19,5 x 24,0 cm, 7.7 x 9.4 in, 150 color illustrations
ISBN: 978-3-7913-8837-3
US May 10, 2022
UK April 05, 2022
Status of delivery: This title is available.


Estella Schweizer is a restauranteur and expert in plant-based nutrition. A certified ‘Plant Based Chef’, she is one of the best vegan chefs in Germany. After managing a vegan café in Regensburg, she now works as a recipe and product developer for fairfood Freiburg as well as other sustainable food startups. She is a member of the Good Food Collective and advocates for sustainably produced and traded nuts.

More about the author

Winfried Heinze is a food photographer and co-director of a creative agency near Lake Constance, Germany. His photos frequently appear in magazines, books, and other publications.

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