Bake to your heart’s content with food photographer and blogger Shelly Westerhausen’s new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover’s cookbook library needs. Give this baked ricotta and tomatoes a flavorful drizzle of herbed butter and dip anything you like!

This is one of those recipes where you should just plan on eating the whole thing and not bother with making any other starters. This dip is simple and addictive and best served warm, with crackers, toast or veggies. I recommend using an organic lemon for the zest since you’ll be using the outside of the fruit, which is exposed to pesticides.

Reprinted with permission from Vegetarian Heartland