Vegan Cookery and veganism Books

Book SynopsisVegan North is the first in a brand new spin-off series by Meze Publishing, following the success of over 35 regional cook books. It celebrates the best of the burgeoning vegan food scene across the north of England: down to Sheffield, across to Liverpool and Manchester, and as far up as Newcastle. The recipes and stories of restaurants, cafes, small producers, bars and more are brought together in this book, which includes contributions from the Sheffield-based pioneers of meat alternatives Make No Bones, passionate producers Tyne Chease, longstanding shop and cafe Eighth Day on Manchester's Oxford Road, innovative diner V Rev also in the `capital of the north' and fast-growing brand Down The Hatch from Liverpool. Vegan North also features a foreword by Simon Rimmer and a chapter about his landmark restaurant, Greens in Didsbury. With delicious dishes to make at home and plant-based hotspots to discover, this book has something for everyone and offers a fresh approach to regional vegan cuisine at its best.

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Book SynopsisThe Green Rocket Cookbook is a treasure trove of more than 80 tried and tested vegan recipes that have been developed with flavour at their core. Written by Philip Pearce, chef owner of the Green Rocket café and restaurant in Bath, the book was created in response to popular demand from the many regular and long-term customers who have been asking Philip to share his recipes for years! From breakfasts to homemade store cupboard staples, it’s full of diverse flavours and global inspiration with plenty of gluten-free options. Try making your own Authentic Thai Red Curry, Macadamia Feta or indulgent Biscoff Amaretto Tiramisu at home – whether you follow a plant-based diet or not, this book is packed with flavourful food that will surprise and delight.Trade Review“A brilliant collection of plant-based meals that are sure-fire crowd-pleasers for vegans and meat-eaters alike. Be warned, from experience, that if you’re cooking these masterpieces for guests, they’ll be pestering you for the recipes afterwards!” - TJ Waterfall, elite vegan sports nutritionist and author of The Plant-Based Power Plan

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Book Synopsis**THE SUNDAY TIMES BESTSELLER**‘A boon for any busy household' Jay RaynerThe ultimate vegetarian and vegan cook book. Seventy-five easy one-tin recipes: half vegan, half vegetarian, all delicious.With every meal in this book, you simply pop your ingredients in a tin and let the oven do the work.From flexitarians to families, this book is for anyone who wants to eat easy veg and plant-based meals using everyday ingredients and store cupboard staples.This winter, why not give greens some love?'This book will earn a place in kitchens up and down the country' Nigella Lawson 'This book has changed my life' Juno Dawson'So delicious. So easy' Nina StibbeINDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW.Trade ReviewI was drawn to the Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, to the Mediterranean Courgettes with Olives, Feta and Tomatoes, to the Beetroot, Chick Pea and Coconut curry - a ruby beauty! - and to so much more within these pages... I don’t doubt it will be every bit as successful, maybe even more, than Rukmini's first volume, which has earned a place in kitchens up and down the country. * Nigella Lawson *A boon for any busy household -- Jay Rayner * Observer Books of the Year *This book has changed my life * Juno Dawson *This book will transform your summer meals * Great British Food *Wonderful. So delicious. So easy * Nina Stibbe *Impressive… minimum fuss and maximum flavour * Simple Things *It hinges on chucking a whole load of ingredients into a single tin and roasting it all into speedy, tasty, flavourful life * Northern Echo *Minimum fuss and maximum flavour as showcased in these bright, bold recipes * Sunday Express *Drool-worthy recipes * Liz Earle Wellbeing Magazine *Rukmini has carefully considered tastes and textures in her assembly of clever, low-maintenance, all-in-one meals * Crumbs *My fave kind of cooking: chuck some things in one tin and whack it in the oven. Go do something else for a while then dinner's ready * Kate Leaver, author of The Friendship Cure *There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation * Daily Mail, **Books of the Year** *So clever and fantastic for families * Daily Telegraph *Packed with easy and delicious vegan and vegetarian recipes from one-pan cooking whiz Rukmini Iyer. * Ocado Life *I genuinely can't remember what my partner and I ate for dinner before buying this book -- Cheryl Freedman * Healthy Magazine *It's not an exaggeration to say these [Roasting Tin] titles...have changed the way I eat, cook and entertain. These titles would be especially good for students or reluctant chefs, as I was. -- Juno Dawson * Good Housekeeping *A reliable crowd-pleaser and the book is also bursting with ideas for inventive and exciting side dishes... it is a godsend on a busy weeknight -- Stacey Smith * Independent *

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Book SynopsisFrom the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It's amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. And have Sebastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.

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Book SynopsisSpanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.

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Book SynopsisOver 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it’s time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain’s fastest-growing lifestyle movements.Trade Review'The ultimate vegan BBQ guide…..you’ll flick through this book and instantly want to arrange a garden gathering.' * Cook Vegan *

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Book SynopsisThe demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons ? Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever. From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get-togethers. More than just a collection of recipes the book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas, avocado and there is a chapter outlining the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and emphasises necessary know-how to be acquired such as making cheese, creams or vegan milks. This inventive, inspirational book is destined to be the only vegan cookbook you will ever need.

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Book SynopsisHere are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan cheeses, and dairy-free yogurt as well as regular storecupboard staples like tins of chick peas or beans, lentils, pasta, rice, quinoa, couscous, gnocchi, miso and frozen vegetables. The authors of the highly acclaimed and widely reviewed Aquafaba, are back, and this time, it is the time-poor urban dweller who will benefit from their culinary creativity. This book is designed for `urban vegans'. Why? Because there are noticeable differences in access to food according to where we live. In big cities like London, Paris or New York, you can find every possible vegan ingredient, and endless products imported from exotic countries. On the other hand, since there is rarely local production, it can often be very hard to find top-quality super-fresh fruits and vegetables. You may be surprised to find that almost all the vegetables and herbs used in this book are frozen. The first obvious advantage to using frozen is it's time saving! No cleaning, no peeling, no cutting - and available in small quantities, without waste. The second advantage is having on hand the basics for an instant meal. So the aim of this book is to provide recipes for real cooking every day using mainly products that are easily found in local neighbourhood shops and supermarkets. The idea is to use what you have on hand, stored in your kitchen cupboards or at the bottom of the fridge. You are always ready to go!

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Book SynopsisRoasted nuts and vegetables, fragrant citrus and cloves, jewelled lingonberries and cardamom buns fresh from the oven – these are the delights that make a Scandinavian vegan Christmas. In Happy Vegan Christmas, Karoline Jönsson presents a merry smorgasbord of plant-based Christmas dishes guaranteed to enchant friends and family. Instead of the usual bubble and squeak, here we find vegan classics to satisfy all guests, such as vegan Swedish meatballs, spiced cabbage pudding, pulled ‘pork’ with jackfruit, pickled courgette, potato and greens pie, sticky buffalo cauliflower, nutty ‘egg’ nog, gingerbread biscuits and chewy panforte. The book includes recipes for baked treats, delicious drinks to keep you warm during the winter nights, and plenty of dishes for a Christmas buffet – to keep you going until New Year! Also included are some crafty ideas to try out during the holiday, such as cultivating winter flowers indoors or making a candle centrepiece, a dried citrus festoon, a wreath and a wild birdfeeder. Inspired by both classic Scandinavian Christmas cooking, as well as seasonal dishes from around the world, this is an indispensable treasure trove for the vegan, vegetarian or flexitarian foodie. Chapters include: Winter food; Treats and Bakes; Drinks; The Christmas buffet; To the New Year

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Book Synopsis Happy Vegan Comfort Food is the exact book that Karoline Jönsson would have wanted when she first became a vegan. Back then she was both hungry and bewildered by this new lifestyle. In order to help guide new vegans, Karoline has gathered her most indispensable recipes: dishes that provide a good basis and that can be used in various flavour combinations; food that adds warmth and comfort; delicious meals to simplify everyday life. Karoline invites us into her home and to her table to enjoy dinner, breakfast and snacks and the classic food that we always come back to when we think of home. Whether you are cutting down on your meat intake, starting a new vegan diet, or looking for fresh ideas to make dishes like Paella, Colcannon, and Frittatas, Karoline Jönsson, the author of bestselling Happy Vegan Christmas, is here to inspire you. Happy Vegan Comfort Food is a collection of dishes that always work and always taste good. The book is divided into sections:From scratch – how to make your own tofu, oat cream for cooking and tempeh.In the frying pan – dishes such as vegetable fritters, okonomiyaki (Japanese pancakes), scrambled tofuIn the pot – soups, daal and stewsIn the oven – gratins and jacket potatoes with delicious fillingsTrade Review"Instead of being all about what the author doesn’t or won’t eat, the cookbook is a wholehearted embrace of really good food that—oh, by the way—is entirely plant-based. Rarely does Jönsson fall back on meat analogs. She does use tofu and seitan, although not obsessively, and she includes recipes for making them from scratch." — HUNGRY TRAVELERS

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Book SynopsisVeganism is one of the fastest growing movements across the world. As with any diet, when you change what you eat, you also have to change the way you eat and how you think about food. This is the simple, flexible and nutritionally approved way to make it easier to stick to a vegan diet without compromising on health. ‘As veganism goes mainstream, there is a growing hunger for evidence-based information about vegan diets. Dietitian Azmina offers a wealth of practical tips based on both her professional expertise and personal experience of supporting her daughter’s vegan journey. If you’re enjoying a vegan diet, this book could help you to ensure that your nutrition is on track.’ – The Vegan Society Vegan Savvy is a simple, flexible and nutritionally approved way to make it easier to stick to a plant-based diet without compromising on your health. “Vegan” doesn’t necessarily mean “healthy” and it's easy to fall down a rabbit hole of vegan fast food and beans on toast, which could mean you don't get enough essential nutrients like iodine, omega-3 fatty acids, vitamin B12, iron and calcium. Lack of key nutrients may lead to unwanted symptoms of feeling sluggish or low in energy, looking pale and suffering mood swings. This evidence-based guide offers accessible, visual and practical ways to ensure you are getting enough of the key nutrients without having to swallow handfuls of supplements. Including quick and easy tips and tricks to make plant-based meals that are naturally boosted with nutrient-rich extras, this book is your essential companion to any vegan recipe book, creatively constructed to provide the body with everything it needs. Chapters include: Getting Your Mind on Your Side Picture Your Plate Vegetables: the more the better Kings and Queens of Protein Here's Looking at You, Carb Getting Your Fats Straight Boost Your Energy Calcium Without Dairy Micronutrients: Small but Mighty Eating In: Building Healthy Habits at Home Eating Out: Staying Powerful When Out and AboutTrade Review'A great gift for anyone just going vegan' * The Bookseller *‘Vegan Savvy is a practical companion for anyone choosing to follow a vegan diet. It’s like having your own experienced and knowledgeable dietitian on hand to give you reliable advice, so you can optimise your nutritional intake every day. If only there was a book like this for all dietary patterns.’ * Caroline Bovey BEM, Honorary Chair, British Dietetic Association *

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Book SynopsisThis is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasized. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special.

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Book SynopsisThe perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a 'must' on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal. The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated supper bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. Each bowl in this book is put together as an ideal mix. Whatever you like is allowed, and anyone who wants can simply replace individual components. In this way, everyone gets full, happy and completely satisfied in their own personal way. It's so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is simple to prepare.

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Book SynopsisFrench food is regional, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin: meat, butter, cream, eggs and cheese. Vegan Recipes from France translates all the French classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients. The book starts with all the basic recipes that are the foundation of French cooking such as stocks, baguette, brioche, croissants, bechamel, aioli and cheese. There are recipes for delicious vegan appetizers such as soups, terrines and many original salads. Main dishes offer a selection of tarts and tartlettes, gratins, omelettes, quiches, souffles and crepes. Desserts provide mouth- watering vegan alternatives to such standards as mousse au chocolate, clafoutis, tarte tatin, pain perdu, gateau and madeleines. The dishes are sumptuously photographed showing all your favourite French dishes vegan-style.

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Book SynopsisA recent YouGov study named Italian cuisine as the most popular in the world and year after year, for decades, pasta dishes have been in the UK's top 10 favourites. The UK was also the most popular country for veganism in 2019, according to Google Trends, followed by the US, Australia and New Zealand. And the sign-ups for the Veganuary campaign - where people eat vegan for the month of January - hit record highs in 2021, with over 582,000 people joining up, all proof that eating a vegan diet is becoming more mainstream as every year goes by. So Vegan Pasta by Clémence Catz is a perfect combination for home cooks worldwide. There is nothing easier than making homemade vegan pasta, with or without gluten. Thanks to her 5 fresh basic pasta recipes by mixing ideas and toppings you can make a myriad of combinations: Reinvented classics such as pesto gnocchi, lemon and almond penne and silken tofu pasta gratin Vitamin-filled, healthy pasta with smoked paprika and roasted garlic zucchini or eggplant salad Pasta ideas from around the world such as rice noodle rainbow pad Thai or leeks and roasted tofu Original and creative recipes for beetroot cream, roasted nut and purslane pink pasta Every recipe, accompanied by the author's stunning photographs is a feast for the eyes as well as the appetite. She is the author of many vegan cookbooks and is an advocate of vegan cuisine for its ethical and nutritional benefits.

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Book SynopsisGo vegan in a bowl - that's what happiness tastes like! Really tasty and so healthy: Buddha bowls are fun and easy to prepare - and all without animal products. In Vegan Buddha Bowls the author has put together over 50 recipes for breakfasts, salads, bowls for during the week, dinner and dessert bowls - from smoothie bowls to stews and sweet bowls. This brings the vegan kitchen into the spotlight with a diverse selection full of essential nutrients, fresh ingredients and aromatic spices. The first cookbook full of Buddha bowls without animal products Over 50 recipes for varied and sustainable enjoyment from morning to night New inspiration for a balanced weekly plan Vegan dressing recipes and topping ideas Salted caramel date bowl, Asian rainbow bowl, chickpea and sweet potato goulash or jackfruit nacho bowl - there is something for every taste. Many healthy ingredients, flavours and different textures come together to create a harmonious whole.

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Book SynopsisSustainable vegan cuisine for beginners and ambitious cooks Everyday recipes made from seasonal ingredients Minimalistic cooking for maximum taste A camper van cookbook inviting you to linger and savour, for the increasing numbers of people taking to the open road Vegan food from a van kitchen: vantastic! Vegan cooking doesn't need to be complicated. On the contrary, the recipes in this cookbook are so simple they can be easily prepared on two hotplates in a camper van. If you long for more variety and freshness in your diet at home or on the road but are reluctant to spend hours in the kitchen, this is the perfect book for you. The recipes are ideal both for those eager to prepare a quick yet delicious weekday dinner, as well as those willing to invest a little more time to create interesting new food combinations. During her travels the author visits farmer's markets, health food stores, and packaging-free shops, drawing inspiration from the people she encounters. These very personal stories add a special zest to the various dishes. She says: 'The big challenge of the camper van kitchen is to achieve as much taste, finesse, and variety in your cooking as if you were at home, while being confined to a very small space. Instead of four hotplates I only have two. Sounds complicated, but it can actually be rewarding: the space constraints force me to figure out how to simplify, or even reinvent a particular recipe.' Beautifully illustrated, this book enables you to experience a life on the road to the full.

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Book SynopsisEating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy-free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant-based cooking, as well as the key ingredients to have every day at hand. You will then discover multi-cultural vegan recipes - most of the time gluten-free - breakfast (salty porridge, Danish pastry, onigiri...), different dishes (shakshouka, squash and chestnut risotto, currys, bakso...), gourmet desserts (tiramisu, cheesecakes, rustic tarts...), as well as quick-to-make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores...) and appetizers (aioli, tapas, samoussas...). Alice Pages is a plant-based chef, food stylist, photographer, and food consultant. A leading figure in the vegan movement who travels around the world, she enjoys linking her love for travelling with cooking on her different social media platforms and blog (earlybrawd.com).

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Book SynopsisAnnie Rigg’s fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd. Mains include curries, stews, Insta-friendly sushi sandwiches and tasty tacos; Quick Suppers take you from speedy courgette spaghetti with pea ‘pesto’ to Singapore noodles and dhal; inventive Salads include black rice with chargrilled sweet potatoes, Brussels sprout slaw and freekeh tabbouleh; Sides and Seasonings include moreish shoestring potatoes with chat masala, braised Little Gems and plenty of dips and sprinkles; Soups and Light Bites range from classic pumpkin soup to ingenious spring onion pancakes and quick potstickers; and finally, magnificent Feasts include jackfruit bao buns for a party and a traditional pastry-topped pie. Chapters:QUICK SUPPERSMAINSFEASTSSOUPS & LIGHT BITESSALADSSIDES & SEASONINGS 'I’ve worked with Annie many times over the years and this beautiful cookbook does not disappoint. It’s jam-packed with exciting and delicious recipes, tips and ideas that will have you racing into the kitchen.' Rachel AllenTrade ReviewPraise for Eat More Veg: ‘Irresistible vegetarian and vegan dishes, maximising the impact and flavour of plant-based ingredients in ways that are fresh and enticing.’ – Aldo Zilli, Daily Express ‘Perfect for cooks looking for new vegetarian and vegan ideas.’ – Sainsbury’s Magazine ‘Annie Rigg’s cookbooks are always good and this one continues the theme … high quality photographs make trying them all very tempting.’ – Choice magazine

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Book SynopsisA lovely illustrated guidebook filled with everything you need to go vegan - for good!

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Book SynopsisMore than a recipe book, more than a foraging book, more than a medicinal herbal. Authors of best-seller Hedgerow Medicine share 90 exciting recipes featuring weeds, and showcasing why they are delicious, nutritious, medicinal, too good to waste and free! Cakes, soups, fritters, currys, drinks from nettles, dandelions, ground ivy, hogweed

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Book Synopsis'BRAVE, BOLD COOKING THAT PUTS WHOLE VEGETABLES AT THE CENTRE OF YOUR PLATE. I WANT TO COOK (AND EAT) IT ALL.' - ANNA JONESMore than 100 everyday, plant-based recipes, including several with QR links to online videos. Each recipe in Vegan Love has a veggie as the star, treated as you would meat or fish - so slow-cooked, baked, roasted, pan-fried or grilled. Each one also consists of the same 4 components: a big veggie (the main) + a protein side (a pulse or grain) + a sauce or cream or dressing + a topping (herbs and crunch) Many can be cooked in 30 minutes, none use less-than-healthy vegan substitutes and all elevate veggies to the next level, showing how simple and tasty they can be. Several are also accompanied by QR codes for online tutorials.

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Book SynopsisAfter the success of Vegan Treats, Mrs Hollingsworth is back with even more deliciously indulgent recipes, all based around Emma's all-time favourite food - you guessed it, chocolate!All the recipes in this chocolatey sequel are dairy-free, gluten-free and free from refined sugar, and with plenty of nut-free and raw options, there's something to suit every diet.From Death by Chocolate Cupcakes and White Chocolate and Raspberry Blondies to Walnut Whips and Pistachio and Chocolate Fudge Flapjacks, along with Emma's simple chocolatey staples, all 100 recipes are in Emma's characteristic easy-to-follow style and made with minimal fuss and effort, using easy-to-find, natural ingredients. Whether you want to wow guests at a dinner party, make tasty treats for all the family or even just create healthier versions of your favourite confectionery, you'll be spoilt for choice with Mrs Hollingsworth's inspiration for every occasion.Emma's Instagram following has grown quickly since Vegan Treats and as well as selling desserts to local cafes and cakes to order, with fans including Rachel Stevens, Chessie King and Tiffany Watson, she now has postal service of some of her most popular items, widening her audience around the UK. With three small children around, Emma knows all too well how little time many have to bake, so this book is one for even the busiest of aspiring bakers.

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Book SynopsisPlant Powered Little People is a practical guide to plant-based nutrition for parents of children under five, combining the latest scientific research with easy recipes that your little one will love. Featuring a foreword by Ella Mills, founder of Deliciously Ella, this fun and friendly book presents everything you need to know about feeding your children a plant-rich diet in colourful and visually accessible chapters. Author Paula Hallam RD has over 20 years' experience as a paediatric dietitian and is passionate about safe, healthy and achievable plant-based nutrition for your family. Her tasty veg-focused recipes draw inspiration from food around the world and cover breakfast, lunch and snack ideas, from weaning to the toddler years and beyond. With case studies, infographics, reference tables and handy summaries included throughout, this book is essential reading for anyone interested in the benefits of raising children on a diet powered by plants.

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Book Synopsis We spend so much of our lives in our kitchens: cooking, cleaning, eating. These tasks can be a source of immense joy and satisfaction, especially when shared with others. The Shared Kitchen features more than 80 flavourful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food and life together. The food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have — whether it was grown in your garden, bought in bulk at the market or discovered at the bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable — from apple to zucchini – and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.

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Book SynopsisEating vegan doesn’t mean missing out on the flavour, texture and diversity of food that meat eaters love. Armed with this book, you’ll discover how to create the perfect plant-based meats – sure to sate the most dedicated carnivore. From soybeans to seitan, konjaku to mushrooms, there is little that can’t be achieved using plant-based ingredients, and the Vegan Butcher – aka Zacchary Bird – is here to show you how. Learn how to create meaty textures through the power of freezing tofu, transform a bag of flour into chewy seitan that will trick even the most diehard chicken fans, or play mad scientist with methylcellulose to make the perfect plant-based burgers. With step-by-step visual guides and more than 130 killer recipes, The Vegan Butcher will completely change the way you think about vegan food. Join the revolution!

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Book SynopsisFor any vegans struggling to veganize their favorite savory treats, sweets or desserts, Zacchary Bird is here to take you on a cooking experience like no other. More than just a cookbook, The Vegan Baker is packed with over 100 recipes for all our baked favorites, made vegan. Whip up cherry pies, chocolate chip cookies, or chocolate cakes without butter, eggs, milk, cheese, and honey. Learn how to make croissants – yes croissants! – from scratch, with step-by-step photos that show you how to laminate your own pastry. Bake fresh brioche, Japanese shokupan, and other usually dairy-laden breads, or make your own sourdough starter that you’ll love so much you’ll want to keep it by your side (or at least in your fridge) forever. If you’re feeling adventurous, learn how to make profiteroles, millefeuille, cannoli and even a croquembouche. Or if savory snacks are more your jam, Zac has recipes for sausage rolls, cornbread, meat-filled pies, scones and more. Each recipe is explained with Zac’s signature humor and easy-to-follow instructions. Veganism isn’t about missing out – it’s about getting creative, and with Zacchary’s ingenuity, baked goods are no longer forbidden.

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Book SynopsisWhen someone goes vegan on Park Avenue or Beverly Drive, they have a private chef and a personal assistant to do the troubleshooting.When we make the shift on Main Street, we could use some help, too. For nearly six years, acclaimed author, speaker, podcaster, and Main Street Vegan Academy director, Victoria Moran, has trained individuals to become vegan lifestyle coaches and educators. Now, Victoria has teamed up with one her Academy alums turned faculty member, cookbook author, culinary instructor, and radio host, JL Fields, to bring that very same coaching to you.In The Main Street Vegan Academy Cookbook, Victoria and JL, along with over a hundred certified vegan lifestyle coaches, join you in the kitchen as you discover more than 100 of their favorite plant-sourced recipes. Whether you're new to the diet or a seasoned plant-based eater, vegan or just veg-curious, their tips, tricks, shortcuts, and strategies will transform your cooking, your eating, and your life.Inside, you'll find wholesome, delectable, and accessible recipes like: • PB&J Sammie Smoothie • Sweet Red Chili Potato Skins • Pepperoni Pizza Puffs • Avocado-Cucumber Soup • Cranberry-Kale Pilaf • Crisp Mocha Peanut Butter Bars Anchored in compassion, The Main Street Vegan Academy Cookbook is more than a cookbook; it's a complete guide to going vegan, from FAQs, troubleshooting, and menu plans to inspiration and innovations for navigating the culinary, nutritional, and social landscape of plant-based eating.Embrace a healthier, more compassionate you, with Victoria, JL, and the rest of the Main Street Vegan Academy coaches by your side.Trade Review"The Main Street Vegan Academy Cookbook is a comprehensive and welcoming guide for going vegan, featuring a collection of delicious recipes and plenty of great tips and tricks to help you along on your plant-based journey." —Austin Aries, WWE Superstar, Author of Food Fight "This beautiful book celebrates glorious food and glorious diversity. It's filled with delicious and delightful recipes, plus a wealth of guidance for those who want to live life to its fullest and create a kinder, gentler world." —Colleen Patrick-Goudreau, author of The 30-Day Vegan Challenge "The Main Street Vegan Academy Cookbook is a treasury of delicious recipes and is also filled with really sensible advice on everyday questions. Whether you are new to vegan cuisine or already have years of experience, this is a terrific resource." —Neal D. Barnard, MD, FACC, president of Physicians Committee for Responsible Medicine "This book makes you want to go vegan if for no other reason than because it makes being vegan sound like so darn much fun. Victoria Moran, JL Fields, and the entire Main Street Vegan Academy team have created an informative, intimate, and spirited companion to your vegan adventure. Culinary collaboration at its best." —Lani Muelrath, author of The Mindful Vegan, The Plant-Based Journey, and Fit Quickies "With the publication of The Main Street Vegan Academy Cookbook, Viictoria Moran and JL Fields have delivered a wonderful array of recipes and also a passionate look into why the vegan lifestyle is for everyone. As a plant-based chef and author, I applaud the creative approach they have taken to ensure readers have a full understanding of how fulfilling and healthy the vegan way can be." —Matthew Kenney, chef and author​ "The Main Street Vegan Academy Cookbook is the world's best news for anyone who wants to give vegan cooking a try. That's because it is packed with food, recipes and culinary tips that fit every cooking style and every eating preference. . . . Victoria, JL, and the Vegan Academy coaches have all of your culinary needs covered and will show you just how fun and versatile vegan cooking is." —Virginia Messina, MPH, RD, TheVeganRD.com, coauthor of Vegan for Life, Vegan for Her, Never Too Late to Go Vegan, and Even Vegans Die "Victoria Moran is a national treasure in the vegan community—a woman of overflowing heart and mind and spirit. . . . Committed vegans and veg-curious readers alike will find food for thought, and much more, within these pages." —Karen Page, two-time James Beard award-winning author of The Vegetarian Flavor Bible and Kitchen CreativityTable of ContentsForeword by Jane Velez-Mitchell Introduction Chapter 1. It's Really Easy Being Green Debunking the myths of expensive, complicated, and weird Chapter 2. Fifty Shades of Vegan There are lots of ways to eat plants and respect animals—your way is just right Chapter 3. Good Morning and Great News There is life after bacon Chapter 4. The Social Vegan Omni-pleasing small plates, snacks, and hors d'oeuvres Chapter 5. Salad Days and Soup for Supper They're not just starters anymore Chapter 6. Set It and Forget It One-pot meals for all Chapter 7. Main Street Mains You won't miss the meat Chapter 8. Chocolate and Other Pleasures A little of what you fancy does you good Chapter 9. Vegan Outside the Kitchen Igniting the kindness revolution The Main Street Vegan Academy Mission Statement The Main Street Vegan Academy Reading List Select Books by Our Faculty and Graduates Other Titles Referenced in This Book One Delicious Dozen: Cookbooks We Couldn't Live Without Meet Your Coaches Acknowledgments About the Authors Index

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Book Synopsis What’s the one thing that plant-based, paleo, and several whole food diets all agree on? Eating dairy free! For millions of people, this one simple change—cutting out milk and other dairy products—has resolved most, if not all, of their adverse health symptoms and helps to reduce the risk of many common medical concerns, including allergies, skin conditions, and even cancer. And it's easier than you might think. Eat Dairy Free is the cookbook you've been craving to enjoy a dairy-free diet without special substitutes. Alisa Fleming, author of the bestselling dairy-free guide and cookbook Go Dairy Free, shares more than 100 recipes for satisfying yet nutritious dairy-free breakfasts, lunches, dinners, snacks, and healthier desserts that use regular ingredients. Completely free of milk-based ingredients, including casein, whey, and lactose, these recipes are safe for those with milk allergies and other dairy-related health issues. And for those with further special diet needs, every recipe has fully tested gluten-free and egg-free options, and most have soy- and nut-free preparations, too. Inside, discover delectable dishes such as: • Mushroom-Pesto Pizza • Shake & Bake Buttermylk Chicken • Peanut Power Protein Bars • Chocolate Banana Split Muffins • Southwestern Sunrise Tacos • Mylk Chocolate Cupcakes • Cheesy Twice-Baked Potatoes • Strawberry Cheeseshakes Live well and eat dairy free!Trade Review"Whether you are new to dairy-free living or are a seasoned veteran, Alisa Fleming has got you covered with helpful tips and loads of priceless recipes. Eat Dairy Free includes delicious, real-world options for anything you could possibly be craving, from breakfast cookies and creamy desserts to savory pasta dishes." —Stephanie O'Dea, New York Times bestselling cookbook author "Alisa makes going dairy free easy and delicious! As an integrative dietitian nutritionist, I love that the recipes in Eat Dairy Free are well-balanced, nutrient dense, and adaptable for a wide variety of diets, including gluten free, vegan, nut free, and more. Whether you're following a dairy free diet for a food allergy or intolerance, or are simply choosing a dairy free lifestyle, you'll love the nourishing and delicious whole-foods-based recipes in Eat Dairy Free!" —EA Stewart, Integrative Dietitian Nutritionist at Spicy RD Nutrition "Alisa Fleming has, once again, secured her status as the go-to authority on how to live a rich, fulfilled life while omitting dairy from your diet. This book is chock-full of enticing recipes and practical advice, and is sure to become your trusty guide for meals, snacks, and sweets, every day of the week!" —Cybele Pascal, allergy-friendly author and CEO of Cybele's Free-to-Eat "As a registered dietitian nutritionist who lives a dairy-free lifestyle, I have considered Alisa my go-to source for years. This cookbook is an invaluable resource for people who don't consume dairy. Plus, the extra tips and tricks with each recipe make it easy to adapt if you have other food allergens in your dietallergies." —Betsy Ramirez, MEd, RDN, LDNTable of ContentsIntroduction Ingredients Used in This Book Weekly Menu Plans Sips to Shakes Bakeshop Breakfasts Anyday Brunch Snackables Veggies First American Comfort Cuisine Mediterranean Meals Asian Eats Sweet Rewards Essential Extras My Appreciation Recipe Index About the Author

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Book SynopsisThe definitive, stand-alone companion book to the acclaimed documentary—now with 50 plant-based recipes and full-color photos to help you start changing your health for the better There's something terribly broken in our industrial food, medical, and pharmaceutical systems. What's going wrong? Can we really avoid the leading causes of death just by changing our diet? Kip Andersen and Keegan Kuhn, creators of the revolutionary What the Health and the award-winning Cowspiracy documentaries, take readers on a science-based tour of the hazards posed by consuming animal products—and what happens when we stop. What the Health will guide you on an adventure through this maze of misinformation with the same fresh, engaging approach that made the documentary so popular. Journey with Andersen and Kuhn as they crisscross the country, talking to doctors, dietitians, public health advocates, whistle-blowers, and world-class athletes, to uncover the truth behind the food we eat. With the help of writer Eunice Wong, they empower eaters with knowledge about the lethal entwining of the food, medical, and pharmaceutical industries, and about the corporate web that confuses the public and keeps Americans chronically—and profitably—ill. Plus, discover 50 recipes to help you reclaim your life and health, including: • Creamy Mac • PB&J Smoothie • Winter Lentil and Pomegranate Salad • Mom's Ultimate Vegan Chili • Black Bean Fudgy Brownies • Baked Apple Crumble with Coconut Cream If the film was a peephole, then the book knocks down the whole door, featuring expanded interviews, extensive research, and new personal narratives. There's a health revolution brewing. What the Health is your invitation to join.Trade Review"Don't read What the Health unless you want to change the way you eat—but if you do, the book presents a compelling path to longevity." —Foreword Reviews Table of ContentsContents Prologue Genetics: The Writing on the Cell Medical School: The Doctor of the Future Diabetes: Jamming the Lock Chicken: What the Cluck? Flesh Food Cancer: Feeding the Growth What Is Milk? Eggs: Cracked Fish: Pollution Sponges Blood Vessel Disease: The Tree of Life Our Children Exploding Myths The Next Stage in Human Evolution: Vegan Athletes Things Spiral Around Top Secret Recipes: Eat Right, Live Well Acknowledgments Selected Bibliography and Films Notes Index

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Book SynopsisEat vegan—for less! Between low-paying jobs, car troubles, student loans, vet bills, and trying to pay down credit card debt, Toni Okamoto spent most of her early adult life living paycheck to paycheck. So when she became a vegan at age 20, she worried: How would she be able to afford that kind of lifestyle change? Then she discovered how to be plant-based on a budget. Through her popular website, Toni has taught hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet—and your wallet. Toni's guidance doesn't just help you save money—it helps you save time, too. Every recipe in this book can be ready in around 30 minutes or less. Through her imaginative and incredibly customizable recipes, Toni empowers readers to make their own substitutions based on the ingredients they have on hand, reducing food waste in the process. Inside discover 100 of Toni's "frugal but delicious" recipes, including: • 5-Ingredient Peanut Butter Bites • Banana Zucchini Pancakes • Sick Day Soup • Lentils and Sweet Potato Bowl • PB Ramen Stir Fry • Tofu Veggie Gravy Bowl • Jackfruit Carnita Tacos • Depression Era Cupcakes • Real Deal Chocolate Chip Cookies With a foreword by Michael Greger, MD, Plant-Based on a Budget gives you everything you need to make plant-based eating easy, accessible, and most of all, affordable. Featured in the groundbreaking documentary What the HealthTrade Review"When I became a vegan in 1987, I was making $2,500 a year and spending $10 a week on food. And amazingly, I ate well! This book shows how easy it is to eat well and be a vegan without spending a ton of money." —Moby, singer and songwriter "Plant-based eating has never been easier—or more affordable—than now. Buy this book and let Toni Okamoto help you keep your stomach and wallet full at the same time." —Klaus Mitchell and Robbie Lockie, cofounders of Plant Based News "Eating plants saves animals, and Toni Okamoto expertly shows you how it can save you money, too." —Gene Baur, New York Times bestselling author of Living the Farm Sanctuary Life and Farm Sanctuary "Toni Okamoto gives you the truth what too many large health charities are afraid to: eating a plant-based diet can help save your life. She also shows you how it can save your finances, too." —Kip Andersen, co-creator of What the Health "Whether or not you've got money growing on the trees in your life, if health is wealth—and I believe it is—than this book will give you the great gift of wealth that you deserve." —Dr. Michael Greger, New York Times bestselling author of How Not to DieTable of ContentsTable of ContentsForewordIntroductionMy StoryHow to Be Plant-Based on a BudgetBreakfastSaladsSnacksOne-Pot MealsSupper StaplesDessertsBack to BasicsSample Meal Plan for OneAcknowledgmentsMetric ConversionsIndexAbout the Author

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Book SynopsisA stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home.Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors—a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts—items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and crèmes brûlées.Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, “Chef Suzi,” and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America’s Test Kitchen.Trade Review“This book will teach you essential kitchen techniques, how to layer flavor, and how to create vegan meals worthy of a five-star restaurant.” —VegNews “In Plant-Based Gourmet, Gerber showcases her style of vegan food: modernist haute cuisine you can make with ingredients and tools you already have.” —Publishers Weekly “If you’re all about the plant-based cuisine, look no further than this gorgeously photographed book containing 150 recipes for high-end, homemade vegan meals.” —New York Post “Chef Suzi has the eye of a curator and the passion of a master chef as she combines her knowledge of global herbs and spices and applies them in just the right way to make each of these recipes shine.” —Chef Chloe Coscarelli, chef and author of Chloe’s Kitchen and Chloe’s Vegan Desserts “Chef Suzi uses masterful technique to create this wonderful resource for those looking to up their culinary game. Whether you’re seeking to improve your skills or you’re already a deft hand in the kitchen, you are sure to find recipes here that will blow you away!” —Joshua Ploeg, chef, musician, and author of This Ain’t No Picnic: Your Punk Rock Vegan Cookbook“We read a lot of cookbooks and everyone will want to make Chef Suzi's dishes that are not only plant forward, they are exciting and delectable!” — Chad and Derek Sarno, founders of Wicked Healthy and authors of the Whole Foods Cookbook and The Wicked Healthy Cookbook “Chef Suzi's book is a great first step toward a healthy, plant-based diet and is perfect for someone interested in combining gourmet and healthy eating and is proof you don't have to compromise one or the other.” —Dr. Hans Diehl, best-selling author, clinical professor of preventive medicine, Loma Linda University and founder of Lifestyle Medicine Institute “Vegan or non-vegan, this book is full of delicious food with something for everyone in your crew. When you've got the time to cook, this is a book you gotta use.” —Doyle Wolfgang von Frankenstein of The MisfitsTable of ContentsForeword by Afton Cyrus, America’s Test Kitchen Introduction by Tina Picz-Devoe Introduction by Chef Suzi Introduction Ingredients Sourcing Where to Look, and How to Tell the Difference Farmers Markets Online Sources Restaurants Seasonal Foods, for Health and Flavor Chef Planter and Kitchen Gardens Preparing Your Pantry Spices, Herbs, and Other Flavorings Flours and Dry Ingredients Sugars and Sweeteners Seeds, Nuts, and Plant Milks Oils and Fats Egg Replacers Building FlavorPrep Ahead Prepared or Chopped Veggies Infused Vinegars and Oils Fermenting and Pickling Marinades Soaking Nuts Sprouts Sauces and Condiments Dehydration, Slow Cooks, and Long Bakes and RoastsEquipment Knife and Cutting Skills Knife Types Cutting Techniques Tackling Common Vegetable Cutting Challenges Things to Keep in Mind When CuttingStyling Tips to Make a Great Food PhotoChef’s Plating Five Classic PresentationsRecipes From the Saucier Worcestershire Sauce Grilled Red Pepper Sauce Scratch Cocktail Sauce Soy-Less Sauce Sun Sauce Red Wine Sauce Homemade Butter Preserves and Harvest Jam Sour Cream Cashew Dill Cream Classic Pesto Garden Grow Pesto Regular Mayo Mayo Variations Fishy Marinade Beefy Marinade Porky MarinadeBroth Onion Broth Kitchen Scrap Broth Pho Broth Elements Seitan Chicken Seitan Beef Mushroom Asada Jackfruit Chorizo Pickled Tomatoes Pickled Cucumbers Kimchi Guacamole Salsa Fresca Coconut Milk Yogurt Dulse Foam Smoked Salmon Eggplant Sausage Black Garlic Tapenade Polenta from ScratchFeta Ricotta Cauliflower Ricotta Squash Cheese Rice Cheeses Herbed Cashew Cheese Cashew Cream Cheese Breads and BakesTortilla WrapsTortilla BowlsTortilla ChipsBlue CornbreadSweet and Savory SconesParathaChallahShortcrustCoconut Tart CrustSeed CrackersBrunch and Breakfast Madras Breakfast Taco French Toast and French Toast Sticks Savory Crepelette Purple Sweet Potato Pancakes Jicama Hash Shakshouka Quiche or Frittata Belgian Waffles Savory Baked Tofu Waffles Norwegian Benedict Small Plates Pacaya Calamari “Palmamari” Ceviche Blistered Shishito Peppers and Smoked Carrots Escargot Amuse-Bouche Fava Bean Tapas with Ibérico-Style Mousse Pâté Stuffed Mushrooms Sweet Potato Confit Pearl Onion Confit Elote Papaya Salad Green Quinoa Salad Chef’s Garden SaladKale Chips Soups Pho Chay Watermelon Gazpacho Sunchoke-Celery Root Soup Cucumber Soup French Sorrel Soup Mongo Guisado Potato and Leek Sous Vide Soup Mains Sunday Roast Temaki and Sushi Party Moules Frites King Oyster Scallops with Glazed Grilled Endive and Radicchio Winter Cornucopia Squash Bowl Savory Caramelized Onion and Bean Tart Chorizo and Asada Taco Bowl Flamed Grilled Stuffed Poblano Peppers Ahi Tuna Steak with Wasabi Coconut Peas Paella CharcuterieShiitake BaconBeet and Radish CarpaccioSpiced Blanched AlmondsMaitake Steak Seitan Piccata Lasagna Skyscrapers Polenta Tian Polenta Pissaladière Cauliflower Steak en Croute Squid Ink Two Ways Palak Paneer Desserts Cashew Sweet Cream Coconut Whipped Cream Candied Citrus Peels Candied Edible Flowers Crème Patisserie Marshmallows Plum Trio Galette Triple Layer Cheesecake Pumpkin Bread Sous Vide-Tempered Chocolate Sous Vide-Tempered Chocolate Peanut Butter Cups Lemon Curd Fruit Tarts Coconut Matcha Tarts Chocolate Mousse Tarts Key Lime Berries and Cream Minty Rocky Road Ice Cream Avocado Pistachio Ice Cream Flan White Chocolate Bergamot Crème Brûlée Violet Macadamia Crème Brûlée Pistachio Rose Crème Brûlée Cocktails and Other Beverages Libertine Old-Fashioned Tropicana Freeze Sangria The Alchemist Paris at Sunset Bloody Mary Buttered Brandy Irish Cold Brew Cold Brew Oat Milk Drinking Chocolate Apple Cider Mulled Cider Thai Chai Iced Tea Golden Mylk Matcha Lemonade AcknowledgmentsIndex

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Book SynopsisFinding plant-based recipes? Easy. Dealing with the social, cultural, and emotional aspects of being vegan in a non-vegan world? That's the hard part. The Joyful Vegan is here to help. Many people choose veganism as a logical and sensible response to their concerns about animals, the environment, and/or their health. But despite their positive intentions and the personal benefits they experience, they're often met with resistance from friends, family members, and society at large. These external factors can make veganism socially difficult—and emotionally exhausting—to sustain. This leads to an unfortunate reality: the majority of vegans (and vegetarians) revert back to consuming meat, dairy, or eggs—breaching their own values and sabotaging their own goals in the process. Colleen Patrick-Goudreau, known as "The Joyful Vegan," has guided countless individuals through the process of becoming vegan. Now, in her seventh book, The Joyful Vegan, she shares her insights into why some people stay vegan and others stop. It's not because there's nothing to eat. It's not because there isn't enough protein in plants. And it's not because people lack willpower or moral fortitude. Rather, people stay vegan or not depending on how well they navigate the social, cultural, and emotional aspects of being vegan: constantly being asked to defend your eating choices, living with the awareness of animal suffering, feeling the pressure (often self-inflicted) to be perfect, and experiencing guilt, remorse, and anger. In these pages, Colleen shares her wisdom for managing these challenges and arms readers—both vegan and plant-based—with solutions and strategies for "coming out vegan" to family, friends, and colleagues; cultivating healthy relationships (with vegans and non-vegans); communicating effectively; sharing enthusiasm without proselytizing; finding like-minded community; and experiencing peace of mind as a vegan in a non-vegan world. By implementing the tools provided in this book, readers will find they can live ethically, eat healthfully, engage socially—and remain a joyful vegan.Trade Review"The Joyful Vegan is a breath of fresh air in a world that, far too often, thumbs its nose at people who prioritize compassion. Every vegan, semi-vegan, or plant-based individual needs a copy of this thoughtful, thorough, game-changing book!" —Evanna Lynch, vegan activist and actress in the Harry Potter film series "The Joyful Vegan resonates deeply with me. Colleen Patrick-Goudreau identifies exactly what we need more of in our interactions with one another: greater empathy, understanding, and respect for our common humanity." —Cory Booker, US senator "Colleen Patrick-Goudreau has a unique ability to communicate with conviction and moral clarity while also acknowledging the gray areas of ethical living. With The Joyful Vegan, she gives voice to the universal challenges vegans face while empowering us with exactly what we need to overcome them. This book is a game-changer for new and veteran vegans alike." —Gene Baur, president and cofounder of Farm Sanctuary and author of Farm Sanctuary "This book is essential reading for anyone who has ever thought they had to choose between living ethically, eating healthfully, and engaging socially. The Joyful Vegan normalizes a compassionate way of living and empowers readers to embrace their values with confidence and joy." —Kathy Freston, New York Times bestselling author of Veganist, The Lean, and Clean Protein "Enjoying delicious, nutritious, plant-based food is easy! It's everything else that tests the most committed among us: the social pressure to conform, the emotional interactions with loved ones, and the awareness of all the unnecessary suffering. Luckily, Colleen equips us with everything we need to face these hurdles with strength and grace—and reminds us all that eating vegan is something to celebrate!" —Michael Greger, MD, founder of NutritionFacts.org and New York Times bestselling author of How Not to Die "By adeptly putting into words exactly what we all experience—whether we stop eating meat, dairy, and eggs for health or ethical reasons—The Joyful Vegan is a life-saver—literally." —Miyoko Schinner, founder and CEO of Miyoko's, author, and activist "The unique contribution of The Joyful Vegan is Colleen Patrick-Goudreau's 10 Stages that many vegans experience when they stop eating animals. The insights she provides around this concept are deeply empowering and validating for vegans who struggle living in a dominant, animal-eating culture." —Melanie Joy, PhD, author of Beyond Beliefs and Why We Love Dogs, Eat Pigs, and Wear Cows "With keen insights into our cultural norms and social customs, Colleen Patrick-Goudreau cements veganism and plant-based living as legitimate, healthful, and pleasurable." —Bruce Friedrich, coauthor of Clean Protein and executive director of the Good Food Institute "Colleen Patrick-Goudreau draws you into her world of compassion in order to make your world better. Her skill as a writer, her purity as an observer, and her ability to make being vegan both profound and joyful will prompt you to follow her guidance and insight—whether you've been vegan for a day or for a lifetime." —Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy "Millions of people are going vegan. But how and why are they staying vegan? In The Joyful Vegan, Colleen Patrick-Goudreau examines this and more, sharing insights and tips for anyone jumping into—or considering—a vegan lifestyle. This thought-provoking and encouraging book is a must-have for anyone who aspires to go vegan and wants to stay vegan." —Kristie Middleton, author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time "The Joyful Vegan is destined to be at the top of the reading list for everyone who aspires to live—and eat—consciously . . . This book delivers the confidence, language, and insights you need to expand compassionate living—in your own life and in the world. Brilliant." —Lani Muelrath, author of The Mindful Vegan and The Plant-Based Journey "Colleen Patrick-Goudreau is a visionary. She translates vegan ideals into accessible prose and practice more effectively than anyone I know. Relentlessly positive, her message intuitively appeals to vegans, almost-vegans, and no-way-I'd-ever-be vegans alike, which is to say: all of us." —James McWilliams, author of Just Food and Eating Promiscuously: Adventures in the Future of Food "Reading The Joyful Vegan will help you find a compassionate and rational voice for your passion. I'm grateful to Colleen Patrick-Goudreau for helping us become better advocates for animals. Indispensable reading!" —Tobias Leenaert, author of How to Create a Vegan World and cofounder of Proveg InternationalTable of ContentsContents Introduction: The Making of a Joyful Vegan Section One: Becoming VeganChapter One: “Don’t Tell Me. I Don’t Want to Know”: Blissful Ignorance and Willful BlindnessChapter Two: The Awakening: The Epiphany That Changes Everything Section Two: Staying VeganStage One: Bearing Witness: Compassion Fatigue, Self-Care, and the Voracious Consumption of InformationStage Two: Guilt, Regret, and Remorse: Finding Peace and Choosing Self-Forgiveness Stage Three: Coming Out Vegan: Explaining the V-Word to Family, Friends, and Yourself Stage Four: Evangelism and Fundamentalism: Knowing the Difference Between Enthusiasm and Zealotry Stage Five: The Angry Vegan: Dispelling the Stereotype and Understanding Its Roots Stage Six: Finding Your Tribe: Embracing Your Identity, Building Community, and Feeling a Sense of Belonging Stage Seven: Finding Your Voice: How to Talk to a Hunter (Or Anyone Else with Whom You Disagree)Stage Eight: Stretching Your Comfort Zones: Expansion of Awareness and SkillsStage Nine: Finding Your Place: Advocacy and ActivismStage Ten: Integration and Adaptation: Identifying as a Joyful Vegan in a Nonvegan World Resources and RecommendationsAcknowledgmentsSpecial Recognition EndnotesAbout the Author

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Book SynopsisNominated for best cookbook in the 2021 Veggie Awards by VegNewsThe founder of World of Vegan and the author of Plant-Based on a Budget have teamed up to create the ultimate kitchen resource for longtime vegans and the veggie-curious alike, with 100 foolproof, flavor-forward recipes. Eating vegan doesn't have to mean a lifetime of bland veggie burgers and boring salads—nor does it have to make every shared meal a source of stress. As all plant-based cooks know, when it comes time to please a crowd, the pressure in on. You want to serve delicious, memorable dishes, and you're also well-aware that many will be skeptical of vegan food measuring up to their favorites. Enter Michelle Cehn and Toni Okamoto, longtime friends and two of the most trusted figures in the online vegan community. Through their popular food blogs, videos, podcast, and cookbooks, the two have helped millions of people make living vegan easy, fun, and delicious. Michelle and Toni share 100 amazing recipes for satisfying meals, snacks, and treats, designed for both the veggie-curious and longtime vegans looking for a trusted recipe resource. In The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike, you'll find rigorously tested, no-fail recipes including favorites such as: • Fettuccine Alfredo • Sushi • Pot Pie • Breakfast Burritos • Pop Tarts • Chocolate Mousse • Cinnamon Rolls • Mac 'n' Cheese • Corn Chowder • Chewy Brownies Michelle and Toni also share their go-to kitchen tips to make meal planning a breeze, helpful shopping lists, and directions for making your own staples—nut milks, dressings, pasta sauces, and breads. The Friendly Vegan Cookbook is filled with meals that will become your new favorites and go-to staples for when you have meat-eaters to impress. Because amazing food should be shared.Trade Review"From the tofu ricotta stuffed shells drizzled with flavorful tomato sauce to the slurpable noodle soups, you won't want to stop cooking from this inspired collection of recipes that show that a kind kitchen should come with no sacrifice—only joy." —Daniella Monet, actress and singer starring in Nickelodeon's Victorious "Eating vegan should be FUN! These wonderful dishes are a celebration of delicious food and the experience of sharing nourishing meals with loved ones. The Friendly Vegan Cookbook will become a staple in so many kitchens!" —Mýa, Grammy award-winning artist "There is a unique pressure that comes with cooking plant-based meals for non-vegan friends . . . With The Friendly Vegan Cookbook, and Toni and Michelle's expert guidance and inspiration, impressing your guests will come easy to you! Just be ready to act humble when everyone's minds are blown by these incredible dishes." —Evanna Lynch, actress appearing in the Harry Potter film series "The Friendly Vegan Cookbook is the perfect starting point for anyone wanting to go vegan or add more plant-based foods into their diet. The recipes are easy-to-make, the book is chock-full of great tips, and Michelle and Toni are incredibly upbeat and charming. The Friendly Vegan Cookbook should grace everyone's plant-based cookbook collection." —Colleen Holland, publisher of VegNews "Toni and Michelle's mission to create a more plant-forward world is hugely inspirational. This book is packed with delicious and easy plant-based recipes that will inspire you to make kinder, healthier and more environmentally friendly food choices. The future is vegan, join us!" —Robbie Lockie, cofounder of Plant Based News "Food should be a means for connection and community—but it can be tricky to satisfy everyone at the table. The Friendly Vegan Cookbook will help you do just that, while demonstrating that plant-based meals are satisfying, familiar, and delicious!" —Colleen Patrick-Goudreau, author of The Joy of Vegan Baking and The 30-Day Vegan Challenge "This fantastic cookbook shows how you can be a friend to animals while also being a good friend to your human companions. Cook up these perfected plant-based recipes and share them with friends as often as you can!" —Gene Baur, cofounder of Farm Sanctuary "Adopting a plant-based diet is the single most impactful action an individual can take to reduce their carbon footprint!" —Aidan Gallagher, United Nations Environment Programme Goodwill Ambassador, North AmericaTable of ContentsContents Foreword by Chef Chloe CoscarelliIntroductionPrepping Your Plant-Powered KitchenBreakfast & BrunchTofu ScrambleAvocado ToastBreakfast BurritoWafflesPop TartsPancakesJen’s Cinnamon RollsChallah French ToastBanana BreadBlueberry MuffinsHomemade GranolaChewy Chocolate Peanut Butter Granola BarsInstant Oatmeal Three WaysOvernight OatsMango SmoothieDinner & EntréesLasagnaMac ’n’ CheeseYellow Tofu CurryShepherd’s PieStuffed ShellsAllison’s Pot PieFettuccine AlfredoRatatouillePesto PastaCornbread Chili CasseroleBeefy TacosBlack Bean BurgersJackfruit “Pulled Pork” SandwichChickpea “Tuna” Salad SandwichSushiBLT SandwichMarinara PizzaBBQ PizzaPesto PizzaWarm & Cozy SoupsCorn ChowderSplit Pea SoupChickenless Noodle SoupLasagna SoupMinestroneChiliSpicy Udon Noodle SoupRamenApps, Snacks & SidesRainbow Spring Rolls with Peanut Dipping SauceJenn’s Fried Tofu WontonsPesto CrostiniFried RiceRainbow Tofu KebabsNacho Cheese SauceChloe’s Spinach-Artichoke DipStephanie’s Deviled PotatoesQuinoa TotsMashed PotatoesClassic Pasta SaladGreen Bean CasseroleStuffingMichael’s Southern Collard GreensClassic Caesar SaladPotato SaladMexican RiceColeslawDessertsChocolate CupcakesChocolate FrostingBirthday CakeButtercream FrostingPumpkin Chocolate PieGrandma’s CookiesPeanut Butter CookiesRaspberry Thumbprint CookiesBrowniesDoughnutsIce Cream CakeBanana Nice Cream SundaeChocolate Peanut Butter MilkshakeChocolate MousseFudgesiclesChia Pudding ParfaitFudgePeanut Butter CupsDrinksPumpkin Spice LatteMexican Hot ChocolateEggnogPink LemonadeVirgin Piña ColadaHorchataAlmond MilkDIY StaplesPestoMarinara SauceMushroom GravyBarbecued Pulled JackfruitTofu BaconMarinated TofuBarbecue SauceTeriyaki SauceOrange Ginger MarinadePico de GalloThousand Island DressingCaesar DressingStrawberry PreservesClassic Pizza CrustCornbreadOvernight Sourdough BreadDinner RollsChallah Menus for GatheringsAcknowledgmentsMore Friendly Vegan ResourcesMetric ConversionsIndexAbout the Authors

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Book SynopsisFor more than 20 years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work—and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena’s Kind Kitchen: 100 Tried-and-True Plant-Based Recipes has you covered. You’ll find a variety of breakfasts, salads and dressings, small bites, soups, entrées, and sweets, including: • Lemon Poppyseed Muffins • Wow’em Waffles • Next-Level Avocado Toast • Potato-Cauliflower Scramble • Zucchini Fritters • Seasoned Potato Squashers • A-Game Chili • White Bean Corn Chowder • ‘Quicken’ Noodle Soup • Truffle-Staled Nut Cheese • Beyond BEET Burgers • Fiesta Taco Filling • Italian Ratatouille • 1-Minute Alfredo • Lentil Sweet Potato Meatloaf • Smoky Ceasar Salad & Potato Croutons • Crackle Blender Brownies • Charming Apple Crisp • Holiday Dinner Torte • Heavenly BaklavaTable of ContentsContents Foreword [TK] Part One: An Introduction to Eating Kindly1. Introduction2. From Grocery Store to Chopping Board: Get Savvy with Ingredient Prep and Batch-Cooking3. Kind Kitchen FAQs: Everything You Want to Know About Using Ingredients and Substitutions Part Two: The Recipes4. Breakfast VibesDreena’s Morning Green SmoothieOat+ MilkPressure Cooker Pumpkin Steel-Cut OatsWow ’em WafflesNext-Level Avocado ToastPotato-Cauliflower ScrambleMother Nature’s MuesliGingerbread GranolaSilky-Smooth ApplesauceTop of the Muffin to You!Lemon-Poppyseed MuffinsSweet Potato MuffinsChocolate Chip MuffinsHope’s Blueberry Muffins Chocolate Zucchini BreadLight and Fluffy Pancakes 5. The Salad BowlCornucopia SaladRainbow SlawSunny Curry DressingBuddha DressingGuac Your World DressingNinja DressingCilantro Lover’s DressingItalian VinaigretteMediterranean Abundance SaladBread-End CroutonsPicnic Pasta Salad“Couch Potato” SaladCreamy House DressingSmoky Kale Caesar SaladPotato CroutonsMa-mesanSeasoned Balsamic ReductionSunflower SaladSummer Chickpea SaladFresh Fruit Salad 6. Noshing: Dips, Spreads, Nibblers’Kin QuesoGood Day Sunshine HummusAvo-mame HummusSassy Sour CreamWhat-amoleTruffle-Salted Nut CheeseBeany BlinisLemon-Herbed ChickpeasKettle CornCashew CreamPotato Flatbreads 7. Dinner PlatesSoups That Make a MealPressure Cooker Quicken Noodle SoupAush SoupCurried Carrot and Lentil SoupAromatic Thai Noodle StewWhite Bean and Corn Chowder A-Game ChiliAlphabet SoupPantry SoupNot Just Burgers ’n’ FriesBeyond Beet BurgersPorto BurgersBistro BurgersThai Green Pea Patties with Mandarin Sweet ’n Sour Sauce Zucchini FrittersSeasoned Potato SquashersPotato ChipzChipotle Chickpea FriesBaked Onion RingsPasta-bilitiesMamma Mia! MarinaraThe Ulti-MacLofty Lasagna Rustic Ricotta1-Minute Pasta AlfredoLuscious Avocado PastaAwakened Pad ThaiGreek KoftasPumpkin Seed Pesto PastaCasseroles, One-Pot Meals, and Other Hearty FareSoulful Shepherd’s PiePhyllo Phenom RollsLentil and Sweet Potato MeatloafChickpea Satay CasseroleQuinoa-Lentil Stir-FrySweet ’n’ Sour LentilsItalian RatatouilleSpanish RiceNo Butter No ChickenStuffed Sweet Potatoes Fiesta Taco Filling 8. Holiday FareHoliday Dinner TorteCran-Apple CompoteGolden GravyLemon-Dijon Roasted PotatoesRoasted Squash and Sweet Potato PureePressure Cooker New Year’s Baked BeansGuinnessless Sheet Cake 9. Home Sweet HomeThe Cookie JarHonest Chocolate Chip CookiesRecharged! CookiesShmoopy CookiesNummy Brownie BitesRaspberry-Coconut Crumble BarsCrackle Blender BrowniesDreena’s Nanaimo BarsCakes and BakesYellow Sweet Potato CakeYellow Sweets FrostingMango Carrot CakeDate-Sweetened Bundt Cake with Lemon-Maple GlazeMythical CheesecakeCharming Apple CrispHeavenly BaklavaCreams, Sauces, and Frozen TreatsVanilla CustardsDreamy Fudge SauceDessert Cashew CreamCoconut-Date Caramel CreamStrawberry Sauce Forever2-Ingredient Watermelon GelatoMaui Gelato AcknowledgmentsRecipe PicksGuide to Cooking BeansGuide to Cooking GrainsMetric Conversion ChartIndexAbout the Author

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisFrom the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you. With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’​Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch!

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