This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s — today, it is much easier to follow a plant-forward lifestyle than when she wrote her first cookbooks.
Now, all the ingredients you need for tasty, healthy plant-based meals are more easily available in stores. Farmers’ markets and farm shares make it possible to eat locally and seasonally, and as more and more people embrace plant-based eating, the range of plant-based and vegan alternatives is growing fast.
