Every month, the culinary world brings a fresh wave of inspiration directly to our bookshelves, inviting readers to look beyond the ordinary and rediscover the joy of cooking. For this month’s cookbook spotlight, food writer and recipe developer Casey Elsass dives deep into Simply Plants: Feel-Good Vegan Recipes to Nourish the Body and Soul, the long-awaited debut cookbook from Sadia Badiei, the registered dietitian and creative force behind the globally beloved plant-based platform Pick Up Limes.
For years, millions of followers have turned to Badiei’s website and social media channels for vibrant, nourishing vegan recipes. Elsass, who notes that they were a vegetarian for decades before eventually reintroducing meat into their diet, admits that Badiei’s thoughtful and approachable culinary work remains a constant source of inspiration. Simply Plants delivers on every front, offering a comprehensive collection of more than 100 recipes designed to satisfy any craving from morning until night.
The book spans an impressive array of comforting and inventive dishes, including Banana Chocolate Chunk Pancakes, Spicy Pulled Mushroom Tacos, Sesame Udon Noodles with Five-Spice Tofu Crumble, Creamy Green Macaroni, and a decadent No-Bake Chocolate Peanut Butter Tart. Among the standout creations is a simple vegan "butter chicken," a dish that has quickly become a household obsession and a tried-and-true crowd-pleaser when welcoming non-vegan guests to the table.
In a recent conversation over Zoom, Elsass and Badiei discussed the journey that led to the creation of the cookbook, Badiei’s evolving relationship with cooking, and the core philosophy that guides her approach to food.
Reflecting on the years of anticipation surrounding a potential cookbook, Badiei shared that the project evolved organically. When she first launched Pick Up Limes in 2017, she was simply having fun developing recipes and producing YouTube videos. An initial email from an editor in 2019 proposing a cookbook was met with severe imposter syndrome. Feeling that she had only been developing recipes for a couple of years, Badiei asked the editor to follow up the following year—a request the editor honored annually until Badiei finally felt ready three years ago.
By that point, Badiei had built a dedicated team, refined her recipe development skills, and meticulously curated a library of dishes that her colleagues repeatedly tested and made for their own families and friends. Looking back, she expressed deep gratitude for the initial hesitation, noting that waiting allowed her to create a work she could take immense pride in.
Interestingly, Badiei’s relationship with the kitchen wasn’t always one of effortless passion. Despite growing up surrounded by the rich, aromatic culinary traditions of her Afghan and Iranian family, she gravitated toward quick and simple options like instant noodles during her youth. Comparing the experience to learning a difficult subject like high school calculus, she noted that people often claim to hate things simply because they are not yet good at them.
The turning point arrived during her studies in dietetics, when a mandatory cooking class introduced her to the underlying science of food—such as the theory of caramelization and the Maillard reaction. By learning the fundamental principles, experimenting with different techniques, and discussing tastes and textures with her peers, cooking finally clicked. For those who view cooking as a tedious chore, Badiei advises starting small with an approachable recipe from a cookbook, ensuring a high likelihood of success and the rewarding realization of personal accomplishment.
Central to Badiei’s philosophy is the guiding motto to "nourish the cells and the soul." Having experienced a period of hyper-focused nutrition during her studies where the joy of eating was temporarily overshadowed by data, she is passionate about ensuring that the dinner table remains a place of genuine happiness and relaxation rather than stress.
For home cooks eager to bring a taste of Simply Plants into their own kitchens, Badiei’s signature Simple Vegan "Butter Chicken" serves as an ideal introduction. Utilizing pressed firm tofu, fresh aromatics, warming spices like garam masala, coriander, cumin, and turmeric, alongside diced tomatoes, coconut milk, tomato paste, agave syrup, and unsweetened plant-based yogurt, the dish captures the rich, comforting essence of the traditional classic while remaining entirely plant-based.
Beyond Sadia Badiei’s exciting debut, October’s literary lineup features several other remarkable cookbooks capturing the attention of food enthusiasts.
Daily Dessert: Treats on Repeat by Caroline Schiff offers a joyful, unfussy perspective on sweets, arguing that dessert should be an everyday pleasure. Featuring chapters dedicated to single-serving treats, snacking bakes, party showstoppers, and even dessert for breakfast, the book is tailored for anyone who considers a sweet note the essential conclusion to a meal. Recipes like the Giant Chocolate Chip Cookie, Maple Gingersnap Cheesecake, and Strawberry Cream Cheese Babka highlight Schiff’s approachable style.
For readers who view cookbooks as engaging narratives, Ukraїne: Recipes and Stories from Kyiv to the Black Sea by Anna Voloshyna serves as a breathtaking tribute to Ukrainian food and culture. Documenting Voloshyna’s travels across the country from the Carpathian Mountains to the Black Sea, and elevated by Jason Perry’s striking photography, the book offers deeply moving stories alongside recipes for dishes such as White Borshch, Carpathian Cheesecake with Dried Cherries, and Chicken Kyiv.
Lucas Sin’s Cha Chaan Teng: Comfort Food from Hong Kong’s Iconic Diners honors the vibrant neighborhood eateries where Chinese necessity and Western cooking traditions merge. Drawing on years of behind-the-scenes experience, Sin presents recipes for diner classics like the Perfect Scrambled Egg Sandwich, Singapore Stir-Fried Vermicelli, and Pineapple Buns, celebrating diner food as a legitimate art form.
Finally, Square Pie Guy: Detroit-Style Pizza at Home by Marc Schechter and Gabi Moskowitz brings the coveted crispy, caramelized cheese edges of Detroit-style pizza into home kitchens. With approachable guidance on doughs, sauces, and inventive toppings, the book provides everything necessary to master homemade pies ranging from the Green Pie to Elote Pie and Garlic Cheesy Bread.