I was skeptical at first—another vegan cookbook? But this one stands out. The recipes use Native American ingredients in ways I'd never considered, like turning juniper into culinary ash for hominy. It’s not just cooking; it feels like uncovering lost culinary history.

The organization threw me off initially (grouped by main ingredients like squash instead of meal types), but now I love it. It forces me to think seasonally. That delicata squash salad? A showstopper. The bean salad? My go-to for lazy weeknights.

What surprised me most was accessibility. Sure, I had to hunt for New Mexican chili powder, but most ingredients were in my local grocery store. The vendor list for specialty items is a game-changer—I’ve discovered amazing Native-owned businesses through it.

The photography makes every dish feel achievable yet gourmet. My copy is already splattered with sauce stains—the mark of a truly used cookbook. After six months, it’s still my most reached-for kitchen companion.