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Linda Tyler is a plant-based cookbook author, cooking instructor, and blogger.

All of today’s recipes (Eggplant Parmesan Stacks, Rice Pilaf with Mushrooms and Pine Nuts, and Orange-Ginger Polenta Cake) are available in The Plant-Based Anti-Inflammatory Cookbook, which you can order on Amazon, Barnes & Noble, Bookshop.org, Indiebound.org or find in Costco and other brick-and-mortar stores.

In the cookbook, you’ll learn what inflammation is and how to eat and cook with grocery-store foods to decrease inflammatory activity in your body. Use the recipes to create dishes you love. From breakfasts and beverages to vegetables, grains, entrees, desserts, and more, these recipes use affordable anti-inflammatory superstars to promote health while delighting your taste buds.

Cooking classes: Linda teaches plant-based cooking classes for Portland and Mt. Hood Community Colleges in Oregon. The classes are online and open to everyone. In addition to her cook-along classes, she offers one-on-one plant-based lifestyle coaching through Portland Community College. Upcoming class descriptions are available here.

Website: Through her website, www.graciousvegan.com, Linda shares healthy plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes, and she provides answers to questions such as “What’s Wrong with Oil?” and “What is Water-Sauté?”

Writing: Linda has published numerous recipes in the Vegan Journal, written guest blogs for Faunalytics.org, published articles on animal welfare issues) for LA Progressive, Sentient Media, and Citizen Truth), and demonstrated plant-based recipes on local TV in Portland. She is a long-time volunteer for Nutritionfacts.org and is currently on the video review team.

Connect with Linda on:

Website: www.graciousvegan.com

Facebook: www.facebook.com/graciousvegan/

Email: [email protected]

Instagram: @gracious_vegan