At the age of 12, Carlo Cao first picked up a wooden spoon and found his happiness in cooking: "Cooking is my life!" Today, he is a vegan chef who passionately and lovingly stands at the stove. Inspired by Italian cuisine, Carlo Cao has developed a rich plant-based kitchen full of enjoyment and flavor. Here, Carlo Cao presents his favorite recipes, refined over the years, some simple and others more elaborate. Dishes include a grapefruit salad with hazelnut-balsamic dressing, a lentil-walnut Bolognese with rosemary béchamel, or millet pancakes with herbs and peas. There's also a fantastic lemon poppy seed cake. This vegan cookbook offers a wealth of recipes for frying pans, pots, deep fryers, and ovens, featuring creations for breakfast and brunch tables as well as salad and dessert buffets. A plant-based cuisine that draws from abundance.