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 spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & 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.

Caroline Griffiths is a passionate food expert with over twenty-five years of industry experience as a food writer, food stylist, home economist, and cook with a keen interest in nutrition. She has previously authored Incredible Bakes, Breakfast Bowls and The Vegetable with Smith Street Books.
Vicki Valsamisv is one of Australia's most sought-after food stylists and recipe developers and has worked with major brands, food magazines, and publishers. She has previously authored Monster Shakes and The Vegetable with Smith Street Books.