Spring is almost here, bringing with it a new crop of vegetarian and vegan cookbooks, emphasizing healthy recipes, timesaving cooking techniques and plenty of delicious flavors. Here's a look at four of the best new titles.

"Weeknight Vegetarian"by Ivy Manning (Weldon Owen; $24.95; 192 pages): Longtime readers of The Oregonian/OregonLive know that recipes from longtime contributor Ivy Manning take a simple, affordable approach to everyday cooking. That holds true with this new cookbook 80 quick recipes for meat-free dinners, many of them vegan. Manning divides her recipes by the season, showcasing vegetables when they're at their peak, and building up their flavors with umami-loaded seasonings and plant-based proteins. She uses techniques like roasting to bring out natural sweetness, and grilling, which adds smoky depth to everything that touches the grates. For vegetarian eaters, there are a number of recipes with cheese and eggs. But for my money, Manning's at her best with her vegan dishes - flagged with a "V" - where the natural flavors of beans, greens and vegetables are coaxed out and allowed to shine.

Recipe to try: Tofu Kimchi Stew.

"Keep It Vegan"by Aine Carlin (Kyle Books; $19.95; 176 pages): One of the biggest complaints that some people have about following a vegan diet is that it can be expensive and complicated. That's true if you use a lot of spendy meat substitutes or cook recipes with a lot of steps. But this collection of 100-plus dishes focuses on healthy meals made with ingredients found in mainstream grocery stores, with most requiring little more than basic knife and saut skills. The chapters are broken up by meals, with one devoted to more-complicated weekend and special occasion creations (Swedish-Style Vegballs; Shepherdess Pie). Carlin is an accomplished blogger, and her personality shines through in fun recipe headnotes, which tell her personal stories behind each dish. It's hard to resist a cookbook that's filled with healthy, easy recipes that are also a lot of fun to read.

Recipe to try: Santorini-Style Spaghetti With Lemons, Capers and Tomatoes.

"Greens 24/7"by Jessica Nadel (The Experiment; $19.95; 176 pages): The title makes you think this is going to be yet another collection of green smoothies and salads - and yes, there are smoothies and salads here. But don't be misled: this is more than collards run amok. Nadel uses more than 40 different kinds of green vegetables in her 100-plus recipes, designed to boost the nutrition of every meal with cool tricks like stealthily tucking spinach into pancakes, or infusing cornbread and polenta fries with the superfood kale. If you've never tried things like chayote, dandelion greens and rapini, she makes them accessible and fun. While a few of the recipes require a leap of faith (desserts like Cabbage Strudel, or a cake frosted with avocados and kiwi), they're a testament that the days when greens meant either boring salads or boiled cabbage are long gone.

Recipes to try: Pesto Polenta Fries With Spicy Aioli; Kale and Walnut Pesto.

"The Vegiterranean Diet"by Julieanna Hever (Da Capo/Lifelong Books; $17.99; 274 pages): The benefits of eating a Mediterranean diet have been well-documented in the last few decades, with studies showing links to reduced risk of heart disease, diabetes, and even some forms of cancer. Hever, a registered dietitian, takes those benefits even further by cutting out high-calorie oils and animal products, focusing instead on a vegetable-centric food pyramid, heavy on vegetables and fruit, with wine and high-fat whole foods like avocados used sparingly. While this is primarily a health book, there are 60 easy recipes, along with a 21-day meal plan designed to help people ease into a new way of eating. Many Mediterranean staples have been lightened significantly, like falafel, which normally is deep-fried, but is made without oil, bringing out the flavor of herbs. And her tofu version of feta cheese is a revelation - perfect for tossing on Greek salads or adding a touch of flavor to grain dishes.

Recipe to try: Betta' Than Feta.

-- Grant Butler

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4 new cookbooks emphasize quick, easy, delicious recipes: Going Vegan