<DIV>As coauthor of the bestselling vegan desserts series (including <I>Vegan Cupcakes Take Over the World</I>) and plant-based bible <I>Veganomicon</I>, and author of the go- to international cookbooks <I>Viva Vegan!</I> and <I>Vegan Eats World</I>, Terry Hope Romero knows her veggies. Now she’s turning to the new American staple: entreé salads.<BR><BR><I>Salad Samurai</I> invites you to dig in to the versatile world of meatless, dairy-free entrees built on whole-food ingredients. Salads aren’t just for warm months; Romero tackles meals based on seasonal ingredients,with recipes for fall (hazel nuts and roasted shiitake butter nut salad), winter (shaved fennel, clementine, pecan tempeh toss?up; gingery beets and lentils with tahini and date honey), spring (spring green sand peas in sassy rhubarb dressing; deconstructed spring quiche), and summer (East?West roasted corn salad; summer squash Pad Thai noodles). With sections devoted to brown?bagging it and work?friendly,kid?friendly,gluten?free, high?protein recipes loaded with superfoods, Romero shows you how to build killer salads that are satisfying, healthy, and scrumptious.<BR></DIV>