The Runner’s World Vegetarian Cookbook

While it’s written by a team of nutrition experts and pro athletes at Runner’s

World magazine, there’s something for every busy, active vegetable lover in The Runner’s World Vegetarian Cookbook. Most of the dishes in this cookbook’s 150 recipes are weeknight (or harried-morning) gems, requiring just 30 minutes and whole-food ingredients you probably already have on hand. The book is geared towards “fuel[ing] your every step,” and embraces plant-based proteins, iron, and fat sources to maximize the nourishment each dish provides. Many of the recipes can also cater to vegan and gluten-free dietary preferences, and several of them are free of common allergens (like milk, eggs, peanuts and tree nuts, and soy).

Aside from being energizing, the recipes are exactly the kind of fresh, hearty, veggie-packed meals I’ll be making for the chillier weather ahead—Pumpkin Ricotta Waffles, Pesto Egg Cups, Grilled Eggplant Parmesan, Smoky Squash Flatbread with Balsamic Glaze, Spinach Barley Salad with Gorgonzola and Toasted Nuts, and Chocolate Avocado Mousse, to name a few.

The Runner’s World Vegetarian Cookbook comes out on October 9. Snag your pre-order copy here.