"Lust for Leaf: Veggie Crowd-Pleasers to Fuel Your Picnics, Potlucks, and Ragers" by Alex Brown and Evan George (Da Capo Lifelong Books, $19.99).

Did you ever think of trying to convert someone to veganism with a spoonful of ketchup? That just might be the easy case if you use Brown and George's peach version.

It combines the ripest of peaches and tomatoes, either roasted or grilled, with tart apple cider vinegar, sweet agave syrup and brown sugar, and spicy bay leaves and cloves.

But then the food bloggers' entire book is one big dare. They challenge you to present friends (as they have over the years) with picnics, potlucks and pool parties filled with vegetable "crowd-pleasers" that no one will notice are missing meat.

"Pizza Pool Party" is actually a rung on their cute nutritional pyramid (written wittily like the rest of the book) and Pea Pod Pesto Pizza fits the bill.

Whether it is a popping pesto; the fruity/fiery ketchup; a Radish Remoulade with lime, chives and black pepper; or a pineapple escabeche humming with jalapenos, cinnamon, cloves and fresh oregano, it's the herbs and seasonings throughout that make everything special, along with the authors, who infuse every word with energy, enthusiasm and effervescence.

"Parties don't throw themselves," they write. "They require planning, prepping, and, sometimes, praying (for a party). But don't worry, that's why we're here. We are your bearded, Mezcal-swilling Marthas."

RADISH REMOULADE

1 bunch radishes

2 cups Vegenaise (see Note)

1/8 cup minced chives

1 tablespoon lime juice

Sea salt, to taste

1 tablespoon freshly cracked black pepper, or more if desired

Yields about 3 cups.

Pop each radish off from its leafy stem and wash thoroughly in a bowl of water, then strain and pile on your cutting board. Mince the radishes one at a time as thinly as possible: slice lengthwise four times, then set two of the slices aside while stacking the remaining two, and then slice this stack lengthwise again, and rotate to slice widthwise. Repeat until you have a pile of tiny radish cubes.

Combine the radishes with the Vegenaise, minced chives and lime juice, and stir. Season with salt and pepper.

Note: Brands of vegan mayonnaise are available in the health aisles of many supermarkets and health food stores.

PEACH KETCHUP

2 pounds ripe peaches

1 pound ripe tomatoes

1 1/4 cups apple cider vinegar

1/4 cup agave syrup

1/4 cup brown sugar

1/4 cup white sugar

1 tablespoon sea salt

6 bay leaves

6 whole cloves

Yields 6 cups.

Preheat oven to 400 F. Pit and halve peaches. Halve tomatoes and place both fruits face down on a baking sheet lined with parchment paper or with a light rubbing of oil. Place in the oven to roast for about 20 minutes, or until the skins are shriveling away from the fruit. (For bonus flavor, skip the oven and grill these suckers for 8 to 10 minutes, or until lightly charred.)

Once removed from the heat, let the fruit cool until it's easy to handle. Then remove their skins and toss the fruit in a blender or food processor. Pulse for a couple minutes, until you have a consistent, creamy texture.

Dump the puree in a large stockpot. Add sugars, vinegar, salt and spices. Stir well and place on medium heat until you reach a bubbling boil. Reduce to a simmer, cook this way for about an hour. Texture should reduce and thicken. Add more sugar to taste.

Strain the whole shebang, so you don't end up eating cloves and bay leaves.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.