With 40,000 copies sold in the German-speaking region alone, Hugh Fearnley-Whittingstall's first vegetarian cookbook has become a bestseller. Following the same successful formula, he presents 180 new recipes and takes it a step further this time: he completely eliminates cheese, butter, cream, eggs, refined flours, and refined sugar. Instead, he focuses entirely on vegetables, whole grains, nuts, seeds, herbs, spices, and cold-pressed oils—natural, unadulterated products that are healthy and taste great. The recipes are straightforward and easy to replicate, with half of them requiring no more than 20 minutes of kitchen work. Dishes like roasted sweet potatoes with guacamole, pumpkin-chickpea patties, oven-roasted vegetables with beetroot, radicchio, and orange, baked celery agrodolce, and many more demonstrate the variety, deliciousness, and nearly limitless possibilities.