Rachel Ama delivers an enticing collection of batch-cooked vegan meals that aims to make “plant-based eating feel more achievable (and delicious).” The core recipes—many of which are inspired by the author’s Caribbean roots—are prepared in one pot, pan, or tray. For each, she provides three different ways to transform the recipe into a different dish. After introducing the harissa hot pot with eggplants and chickpeas, for instance,she revamps the dish by adding it to garlic, lemon, and kale wild rice, then to toasted garlic sourdough with arugula, and finally to an herby green tahini and green bean salad. Another notable core recipe is her cuban black beans, which she repurposes in a white rice seasoned with lime and cilantro, a cuban black bean tortilla salad bowl, and fajitas with salsa and guacamole. Sweeter options make an appearance as well: after preparing stewed berries, home cooks can then use them to create a cobbler, mixed berry chia jam, and a no-bake berry coconut cake. Made with easily accessible ingredients, the recipes are simple to follow, especially for novice vegan home cooks. Those looking to expand their plant-based repertoires with a flavor-packed punch will find Ama’s guide a veritable treat.