The author of this book is a chef whose doctor told him he was “prediabetes” two years ago. He admits he was in a fried-cheese-and-beer rut.

It was a wakeup call for Petusevsky and eventually led to this cookbook, a resource with a lot of variety in terms of creating healthful, unique and most of all, not-boring vegetarian dishes.  

Instantly relatable to onsite foodservice, the recipes are divided into categories like burgers, bowls, entrees and a section on dips that goes way beyond hummus with such healthy ideas as “broccomole,” skordalia (potato dip) and double apple pomegranate salsa.