Whole Food Plant-Based Cookbook

Common herbs A. Basil-Tomato products (juice, pasta sauces, pizza sauce), eggs, game meats, lamb, veal, rice, spaghetti, vinaigrette, soups (minestrone, pea, potato, and vegetable), beans, eggplant B. Thyme-Eggs, game meats, lamb, veal, rice, poultry, barbeque sauce, fish, oysters, chowders, soups (onion, tomato, and vegetable), mushrooms, tomatoes C. Rosemary - Dumplings, eggs, game meats, lamb, veal, poultry, fish, barbeque sauce, chicken, beef, soups (pea and vegetable), beans, mushrooms, potatoes, cauliflower, turnips D. Oregano-Tomato dishes, beef, game meats, veal, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms E. Dill-Tomato dishes, yeast breads, eggs, coleslaw, potato salad, fish, beans, Brussels sprouts, cauliflower, cucumber, summer squash F. Parsley-Salads, vegetables, pastas G. Sage-Cottage cheese, game meats, pork, rice, poultry, soups (chicken, minestrone, and vegetable), stuffing H. Cilantro-Mexican and Asian cooking, rice, salsa, tomatoes I. Mint-Desserts, lamb, peas, fruit salads, sauces