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Lei Shishak is a chef and cookbook author of numerous books, including Easy Plant-Based Cooking for Two. She received her culinary training at the CIA in New York and is a graduate of the T. Colin Campbell Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate. She has headed pastry kitchens at notable LA and Orange County restaurants and is the founder of Sugar Blossom Bake Shop in San Clemente, CA. Find out more on her website and Instagram.

Pumpkin Bread
Pumpkin Bread

This pumpkin bread is a fantastic way to welcome fall. And using ramekins means you don’t need to bake a whole loaf! Made with warm spices—cinnamon, nutmeg, and clove—this classic autumn treat bakes up perfectly moist and flavorful.


Mediterranean Coleslaw
Mediterranean Coleslaw

This healthy slaw makes a great side to many different dishes. Make sure to use a mandoline slicer to thinly shave the vegetables. It gives the slaw an irresistible, pleasantly light texture.


Pasta Cacciatore
Pasta Cacciatore

This pasta cacciatore has the wonderful flavors of the classic Italian dish—without meat. The spicy, chunky red sauce is packed with tomatoes, olives, mushrooms, red pepper, and onions.


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