Every Night of the Week Veg: Meat-Free Beyond Monday; A Zero-Tolerance Approach to Bland

While Australian food writer and stylist Tweed (Every Night of the Week) confesses she’s not a vegetarian, she still offers an entertaining guide to meat-free meals. The book starts with a description of the chapters and some tips and hacks related to preserving herbs and leafy greens, how to make the most of the freezer, keeping the pantry organized for freshness. The recipes generally use cookware that most kitchens already have and ingredients that are easy to source in the United States, with the possible exception of some regional specialties such as Vegemite. The book is divided into eight inventive chapters: Monday Cowboy Pasta Dreams, Toned-Down Tuesdays, Saucy Wet Wednesdays, Carbs-Filled-with-Things Thursdays, Phat Snack Fridays, the Bold and the Beautiful Saturday Salads, Sunday Oeufs (eggs), and Sweet Anytime Treats. There are many delicious and creative dishes (peri-peri popcorn cauli, beet falafel, and the entire Oeufs chapter are delights), but some of the recipes (Only Sides, potato bread soup) feel as though they just subtracted meat—and with it the protein—and so come across as slightly unfinished.