Vegetarian Cookery and vegetarianism Books

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Book SynopsisAn invaluable guide featuring a wealth of simple raw food recipes as well as important survival skills.

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Book SynopsisThe essential handbook for raw food preparation and dining pleasure. Essential for those who want to eat better and fresher.

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Book SynopsisFrom the world-famous Kripalu Center for Yoga and Health in Lenox, Massachusetts, come more than 300 delicious and healthful recipes for every meal, every course, and any occasion. The Kripalu Cookbook is essential reading for those seeking to widen the range of their culinary accomplishments and become better acquainted with the rewards of a vegetarian diet and the Kripalu principles of imparting love to the preparation of food. Every recipe has been adapted for home use. This cookbook also includes special sections on Indian cookery, ideas for planning large parties for family and friends, a list of foods and equipment for a well-stocked vegetarian kitchen, and a chapter of nutritious and tasty kid-pleasing recipes.

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Book SynopsisA two-time Food Network Cupcake Wars winner shares her scrumptious dessert recipes that will have vegans and omnivores alike clamoring for more. When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in Washington, D.C.—a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.’s best bakery by the Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on Food Network’s Cupcake Wars.Sticky Fingers’ Vegan Sweets is packed with one hundred of Petersan’s beloved recipes—from indulgent snacks such as Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats including Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts such as Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers’ most popular sweets: Little Devils, Cowvins, and Sticky Buns. Petersan also includes “love bite” nutritional tips and valuable tricks-of-the-trade techniques that every home baker will appreciate.Sticky Fingers’ Vegan Sweets and Petersan’s delectable—and secretly healthy—recipes will be greeted enthusiastically by anyone and everyone who loves to bake.

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Book SynopsisThe New York Times bestseller from the founder of Oh She Glows Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!—Isa Chandra Moskowitz, author of Isa Does ItSo many things I want to make! This is a book you'll want on the shelf.—Sara Forte, author of The Sprouted KitchenA self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web.This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too!Whether you are a vegan, vegan-curious, or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!

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Book SynopsisRaw food is for everyone, say the authors of one of Denmark’s best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/

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Book SynopsisA holistic health counselor and author of the best-selling Creating a Charmed Life shares practical advice for gradually shifting to a vegan lifestyle, providing recommendations for becoming an informed consumer while sharing 40 vegan recipes. Original.

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Book SynopsisFeaturing gourmet recipes from the renowned Zen retreat center, this vegetarian cookbook is a celebration of cooking, spirituality, and tradition California''s Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center/spa''s most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods. In addition to recipes, Brown includes detailed notes on preparing seasonal ingredients and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.

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Book SynopsisWhat about plants? Don''t animals eat other animals? There are no perfect vegans, so why bother? If you''re vegan, how many times have you been asked these, and other similarly challenging, questions from non-vegans?Using humour and reason, Sherry F. Colb takes these questions at face value and, also, delves deeply into the motivations behind them, coming up with answers that are not only intelligent but insightful about human nature. Through examples, case studies and clear-eyed logic, she provides arguments for everything from why veganism is compatible with the world''s major religions to why vegetarianism is not enough. In the end, she shows how it is possible for vegans and non-vegans to engage in a mutually beneficial conversation without descending into counterproductive name-calling and to work together to create a more hospitable world for human animals and non-human animals alike.

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Book Synopsis"How do you get your protein?" As a vegan, you're sure to get asked this question often. Most likely, you've even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven't used these ingredients before. Never fear. Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe included within this cookbook uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!

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Book SynopsisFresh, delicious vegetables should be a staple of any diet, but if you've decided that you'd like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn't have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring's fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions. Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life.Trade Review'Erin Alderson has left no stone unturned... great for non-vegetarians who like to include a 'vegetarian day' in their weekly menu planning.' Choice

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Book SynopsisThere are a lot of compelling reasons to eat less meat these days, but the shift to a totally or even partly vegetarian lifestyle is easier said than done for many beef, poultry, and fish lovers. In "Cook without a Book: Meatless Meals", best-selling author Pam Anderson encourages readers to eat meat-free a day or two a week and makes it easy to do so with recipes for simple, fun vegetarian and vegan meals that are made from accessible, wholesome ingredients. To help readers prep their kitchens for meatless cooking, she includes tips and techniques for stocking the pantry and refrigerator. Instead of presenting complicated, inflexible recipes, she lays out blueprints with ingredient options for everything from hearty breakfasts and fun salads and sandwiches to satisfying main courses - so readers can craft a rewarding dish exactly to their personal tastes.

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Book SynopsisA sophisticated vegan cookbook from New York''s acclaimed Candle 79 restaurant.Continually rated as one of the best vegan restaurants in the country, Candle 79 is at the forefront of a movement to bring elegance to vegetarian cuisine. Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

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Book SynopsisA vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations. Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, and appetizers to entrées. These delicious plant-based recipes—from Stuffed Sriracha ''Shrooms, Sriracha-Cauliflower Mac ''n'' Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria—showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover''s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.

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Book SynopsisFrom the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India.   Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition.    From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables ''upma" and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city’s exciting food renaissance. Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you’ll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions. Whether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, Vibrant India is a practical guide for bringing delicious Indian home cooking to your table on a regular basis.

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Book SynopsisAn essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52''s wildly popular The New Veganism and Vegan Lunch columns.Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

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Book SynopsisEllen DeGeneres' personal chef, Roberto Martin, shares over 125 delicious vegan recipes he's created for the DeGeneres household that he hopes will make healthy vegan cooking accessible and easy for everyone. Martin, a Cullinary Institute of America-trained chef, explains, "What Ellen, Portia, and I learned together was that vegan food is no different than any other cuisine. Flavors that work in non-vegan meals work on vegan dishes just as well...Even if you start with just one meal a week, you can learn to cook healthy and delicious vegan meals without having to make a big change in your life." Some of the standouts Martin has developed for Ellen and Portia include: Banana and Oatmeal Pancakes, Avocado Reuben, Red Beans and Rice, "Chick'n" Pot Pie, and Chocolate Cheesecake. Featuring mouthwatering photographs by award-winning food photographer, Quentin Bacon, this cookbook will appeal to die-hard carnivores and vegetarians alike.

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Book SynopsisA colorful take on whole foods cooking--everyday dishes that are seasonal, clean, and nourishing, from the author of The Vibrant Table.With everyday recipes inspired by the seasons and practical preparations, Anya Kassoff leads the way to colorful, internationally-flavored foods that delight the palate and the eyes. This book offers a modern way to eat—breaking the boundaries between sweet and savory with intuitively nourishing foods. Start your day with Creamy Steel Cut Oats with Rainbow Chard and Pine Nuts, throw together a rainbow-colored salad for lunch or make black rice sushi for a quick snack, and later, feed your sweet tooth and your body with Sweet Potato Chocolate Brownies. This is fresh, fun, delightful whole food.

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Book SynopsisCarla Kelly, the talented mum behind the popular blog The Year of the Vegan, spills all her secrets on how to hold a great bake sale – with crowd pleasing treats that are easy to store, transport and share. Beginning bakers will love her tips on key techniques, must-have utensils, and how to `troubleshoot’ baking gone wrong. And a helpful glossary of wheat-free, nut-free and soy-free options ensures that everyone can join the party. Chocolate ganache ... blueberry cream ... homemade marzipan ... after one bite, vegans and nonvegans alike will be too busy enjoying fantastic flavour to even think of missing milk, eggs or butter. And since it’s all quick and easy to make, you definitely won’t be too busy to bake your cake – and eat it too!

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Book SynopsisNow, Lukas Volger cooks up more than 100 main courses so varied that vegetarians - and omnivores who are eating more plant-based foods - will never lack an exciting new dish for dinner. Easy entrees like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavour and taste sensations. These nutritionally balanced meals satisfy every craving - and definitely won't leave you snacking later.

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Book SynopsisThis book is the cookbook for anyone who loves sophisticated food and hopes to forgo meat either permanently or just on occasion. Pioneering vegetarian cookbook author Jeanne Lemlin, who has been vegetarian since she was 15, comes back to her very first book - "Vegetarian Pleasures: A Menu Cookbook", originally published by Judith Jones at Knopf in 1986 - to create this completely new edition. Lemlin's recipes are for busy cooks who want delicious food from readily available ingredients and no-fuss prep methods. Fresh vegetables, fruits, grains, and beans are the key components of these recipes, and they are transformed into meatless fare that appeals to vegetarians as well as dedicated carnivores. Baked Macaroni and Cheese with Cauliflower and Jalapenos, Fragrant Vegetable Stew with Corn Dumplings, and Raspberry Almond Torte are just a few examples of Lemlin's tantalizing recipes. And she guides cooks through everyday and special-occasion cooking by offering menu suggestions, helping new vegetarians avoid the "plateful of sides" dilemma and giving seasoned cooks new ideas for entertaining.

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Book SynopsisIt seems that every day a new super food or gadget promises to be the key to making healthy eating a reality. Ditch the trends and get back to basics with this comprehensive guide to cooking with simple, whole ingredients that don’t require sacrificing flavour or satisfaction - including the often taboo category of dessert. Here are over 100 inspiring recipes that make real foods - from greens and grains to chocolate and cream - sing, with methods and combinations perfect for whipping up on a weekday night, leisurely preparing on weekends with plenty of leftovers, or impressing guests with at a dinner party. From energising the day with a Green Pow Wow Smoothie, munching on Luxury Granola at the office or on your sofa, savoring a crisp bite of Charred Broccoli with Poached and Crispy Miso Sweet Potatoes, or indulging in a slice of Pan di Spagna, this refreshing approach to health proves that eating clean enough is the key to satisfaction at every meal.

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Book SynopsisWinner of a Books for a Better Life award!Gene Baur, the cofounder and president of Farm Sanctuary, the nation's leading farm animal protection organization, knows that the key to happiness lies in aligning your beliefs with your actions. In this definitive vegan and animal-friendly lifestyle guide, he and Gene Stone, author of Forks Over Knives, explore the deeply transformative experience of visiting the sanctuary and its profound effects on people's lives. The book covers the basic tenets of Farm Sanctuary life—such as eating in harmony with your values, connecting with nature wherever you are, and reducing stress—and offers readers simple ways to incorporate these principles into their lives.Living the Farm Sanctuary Life also teaches readers how to cook and eat the Farm Sanctuary way, with 100 extraordinarily delicious recipes selected by some of the organization's greatest fans—chefs and celebrities such as Chef AJ, Chloe Coscarelli, Emily Deschanel, and Moby. Coupled with heartwarming stories of the animals that Farm Sanctuary has saved over the years, as well as advice and ideas from some of the organization's biggest supporters, Living the Farm Sanctuary Life is an inspiring, practical book for readers looking to improve their whole lives and the lives of those around them—both two- and four-legged.Trade Review“Living the Farm Sanctuary Life is a beautiful picture of how we can all thrive without eating meat, without harming animals. The book includes practical advice and amazing recipes that I hope will inspire everyone to live compassionately and conscientiously.” —Richard Linklater, American film director and screenwriter“Every one of my visits to Farm Sanctuary makes me feel happy and healthy. I feel the same way every time I dip into this inspiring book, which is a fantastic guide for everyone interested in living a healthier and more humane life.” —Emily Deschanel, actress and producer“This extraordinary book offers warm, intelligent advice on how to live thoughtfully in this world. It inspires and reminds us all to align our actions with our values.” —Moby, musician“Living the Farm Sanctuary Life can actually change your life if you follow its inspiring and thoughtful advice. Everyone should read this book! Everyone should live the Farm Sanctuary life!” —Rip Esselstyn, bestselling author of The Engine 2 Diet“Farm Sanctuary is such an oasis of goodness and hope. Bringing its lifestyle into your own home and community through this extraordinary book is a blueprint for creating a better, happier world.” —Kathy Freston, bestselling author of The Lean and Veganist“As a 20-year supporter of Farm Sanctuary I'm so grateful for the way it presents such a beautiful example of how humans can live in harmony with other animals. And I love Living the Farm Sanctuary Life, which brings me the beauty and tranquility of Farm Sanctuary wherever I am.” —Kevin Nealon, actor and comedian“Farm Sanctuary is one of the most extraordinary places on earth. This book replicates that amazing place, showing you why living the Farm Sanctuary lifestyle is good for you, good for your health, good for the environment, and, of course, good for animals. Buy this book for a friend, and change a life!” —Joan Jett“Do you want your life to be an expression of what lives in your heart? A statement of your caring and compassion? If so, you've come to the right place, because that's exactly what Living the Farm Sanctuary Life will help you do. Filled with heartwarming and inspiring stories, this book made me feel glad to be alive. If you want to see new opportunities to bring more love into your life, heed this wonderful book.” —John Robbins, author of Diet for a New America, President of the Food Revolution Network

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Book SynopsisWhile many consider vegan to be an expensive diet due to all of the pricey perishables and special ingredients, Katie Koteen and Kate Kasbee show readers the best new tips, tricks and techniques to follow a plant-based diet on a budget. You can use flavourful but less expensive vegan ingredients to create stunning vegan meals with Frugal Vegan. Follow their innovative techniques beyond bulk cooking, typical vegan ingredients and meat substitutions to keep things fresh for many meals to come with the brilliant options they provide for each recipe. The incredibly delicious and practical recipes make eating healthy and cruelty-free a reality. Your whole day can be an affordable feast, from Budget-Friendly Breakfast and Brunch to Leftovers Galore Casseroles. Please picky eaters, learn how to be savvy on-the-go and fill yourself up without weighing yourself down with economical meals. The book will have 80 recipes, each photographed.

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Book SynopsisVisit your dark side with 60 frightfully delicious plant-based comfort-foods, baked goods, and cocktails inspired by your favorite horror movies and TV shows. From the mad mind of acclaimed chef Zach Neil comes this killer plant-based cookbook inspired by your favorite horror movies and TV shows. The follow-up to his best-selling cookbook, Nightmare Before Dinner, the Death for Dinner Cookbook delivers gruesome goodness in 60 stick-to-your guts comfort-food recipes, from startling starters and monstrous mains to depraved desserts and cursed cocktails, including: Crystal Lake BBQ Sliders, inspired by Friday the 13th – The only thing better than warm sunshine, campfires, and working up an appetite after escaping the clutches of Jason Vorhees are these pulled mushroom sliders. Children of the Hominy, inspired by Children of the Corn – An ancient recipe from Gatlin, Nebraska, this pozole will make anyone rise up from the stalks. The Hills Have Fries, inspired by The Hills Have Eyes – This hill of hand-cut french fries smothered in a béchamel and chili sauce and topped with fresh scallions, red onion, fakon, and cilantro and lime sour cream will have everyone watching you. Blood Orange Cheesecake Trifle, inspired by Dexter – Complete with blood orange, vegan cream cheese, and hints of lemon, this dessert is the right amount of sweet and airy—no gloves or plastic wrap are required to make. Never Sleep Again, inspired by Nightmare on Elm Street – Stay awake (and alive!) with this alternative take on an old-fashioned cocktail made with a shot of espresso. Though the recipes may look terrifying, they are easy to make and will impress even the most stubborn carnivores. So, get ready to throw the ultimate Halloween party or some epic movie nights. Let’s just hope Freddy, Michael, and Jason stay on the screen and off the guest list. [cue the beet-juice splatter]

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Book SynopsisThis vegetable-forward cookbook celebrates the bounty of the Pacific Northwest with more than 100 original recipes perfect for home cooks of all stripes. Simply delicious, healthy “vegetable-forward” recipes are at the heart of this cookbook that highlights seasonal ingredients of the PNW. From simple weeknight meals to on-the-go snacks and sweet-tooth satisfying desserts, this book gives you over 100 ways to celebrate seasonal produce, with recipes like Sweet Corn and Red Lentil Soup, Baked Pasta and Greens Casserole, Cherry Fro-Yo, and more. Vegetarians and omnivores alike will be eager to eat their vegetables, and the convenient gluten-free and dairy-free symbols make navigating the book a breeze for reader with dietary restrictions.

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Book SynopsisTwo truths: Americans are eating more plant-based meals and we love sandwiches. Here are 40 simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy every craving.Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade. Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate. A taste of what's included: • The Elevated Grilled Cheese • Avocado and Grapefruit Tartine with Pickled Onions • Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini • Toasted Cheesy Egg Salad • Roasted Eggplant with Mint and Honey Crostini • Black-Eyed Pea Sloppy Joes • Pulled Barbecue Jackfruit Sandwich • Eggplant Muffuletta • Curried Red Lentil and Mango Salsa BurritosTrade Review"Chef Freeman (Easy Beans) ably proves a good sandwich is more than just 'slapping ingredients between two slices of bread' in this innovative and enticing collection."—Publishers Weekly, starred review"For many of us, the vegetable sandwich is an elusive concept—often thought of as a soggy, hummus-bearing concoction. But Freeman challenges that idea, exemplifying how to turn plant-based building blocks, like avocados and beans, into a number of innovative, architecturally sound sandwiches."—Thrillist"Packed with new, creative recipes and unique spins on favorite classics, this treasury of superlative sammies will inspire you to move beyond the basics."—ParentMap"[P]acked with delicious, filling recipes for sandwiches in many forms."—Edible Inland NW

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Book SynopsisA vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home.Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you'll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat. You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you're a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!Trade ReviewNamed One of Delish's 10 Best Cookbooks of 2021"[Hsiao-Ching Chou's] sole regret about her first cookbook, [Chinese Soul Food], is that she didn’t include more vegetarian recipes. Her second one—Vegetarian Chinese Soul Food—comes right when we could use more vegetables after overdoing the COVID-19 stay-home holidays. [Chou] concentrates on accessible assistance: mostly straightforward recipes, wok-buying advice, a guide to pantry ingredients, a vegetable tutorial and more."—Seattle Times"Hsiao-Ching Chou’s new cookbook is an exercise in exceptional approachability."—Seattle Met magazine"In this compact book Hsiao-Ching Chou, a Seattle-area cooking instructor who’s particularly popular for her dumpling classes, demonstrates the astonishing diversity and appeal of Chinese vegetarian cooking."—Kitchen Arts & Letters"Above all, Vegetarian Chinese Soul Food is another example of the author’s passion for sharing China’s storied cuisine. She’s committed to encouraging people to try their hands at creating exciting home-cooked meals that will leave them satisfied and perhaps a little surprised at their own abilities. Once again Chou proves that any kitchen can be a Chinese kitchen—even a vegetarian one."—International Examiner"The beauty of [this] cookbook, and Chinese cooking in general, is that it’s forgiving."—Pittsburgh Post-Gazette

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Book SynopsisPack a punch of flavour into your weeknight meals with Lloyd Rose, founder of Plantcrazii. These 60 plant-based recipes prove that it’s possible to use simple techniques and minimal ingredients to cook a jaw-droppingly delicious meal at home. What’s more, Lloyd’s emphasis on simplicity means your grocery trips will be cheaper, your prep time shorter and your kitchen clean-up easier. From quick dinners to chill weekend brunches and snacks to share with friends, this collection of Lloyd’s best vegan recipes will quickly become your go-to resource anytime you crave something tasty without the fuss. FEATURED RECIPES WAITING INSIDE INCLUDE: • Smoked Paprika Mac and Cheese • Chili-Garlic Pan-Seared Mushrooms • Fettuccini in Black Pepper Sauce • Orange Chick’n • Basil Fried Rice • Smoky Carrot Lox on a Bagel • Nachos with Hot Cheese Sauce • Two-Story Pizza Pitas • Banana Fritters • Brown Sugar Coconut Mango Sorbet Whether you’re a veteran vegan looking to mix things up or a home cook hungry for some flavour-packed yet easy-to-make meals, you’re guaranteed to fall in love with these delicious recipes.

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