Vegetarian Cookery and vegetarianism Books

Book SynopsisHanna Sillitoe - Winner Nourish Awards Gold for Best Beauty Product 2023 and Vegan Awards Vegan Brand of the Year 2023 When Hanna Sillitoe appeared on Dragons'' Den, every Dragon offered her investment. In her first book, Radiant, she shares the lifestyle changes and recipes that transformed her life.For more than 20 years, Hanna suffered from severe psoriasis, eczema and acne - sometimes so badly that the only way to stop herself scratching was to wrap her body in clingfilm. When her doctor suggested the only remaining course of treatment was chemotherapy, she took matters into her own hands and cured herself through a change in diet and lifestyle.Beginning with a juice cleanse, Hanna takes you through a range of delicious, skin-loving meals including Turmeric and Ginger Chia Pudding, Immunity Ramen, Beet Burgers and even Clean Tiramisu. She also shows you how to create homemade beauty products, including an Avocado and Honey Facemask and Rosemary and Lemon Salt Scrub, which have gone on to inspire the eponymous skincare range for which she secured funding on BBC 2''s Dragons'' Den. Uplifting and inspiring for those who have been searching for the answer to seemingly unsolvable skin complaints, Hanna''s programme is also suitable for those simply looking to improve their overall health and complexion. It''s a recipe for good health and clear skin, from the inside out.Hanna is also the author of Skin Healing Expert: Your 5 pillar plan for calm clear skin

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Book SynopsisExpanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.Trade Review"I knew the moment I walked into Karen McAthy's cheese shop a few years ago that this lady knew what she was doing. Karen has spent the last few years honing her craft and understanding the new science of making cheese from plants, and demonstrates it for us here in her beautiful new book, which elevates vegan cheese to a whole new level. Brava, Karen—I only wish I lived closer to your shop!" — Miyoko Schinner, founder and CEO, Miyoko's Creamery, author, Artisan Vegan cheese "For years, Karen has been a source of inspiration and guidance to many who are delving into the world of great vegan cheese. Her expertise, matched with her generosity in sharing her knowledge and skill, makes this volume a must-have in the collection of any culinary aficionado!" — Margaret Coons, founder/CEO, Nuts for Cheese "If you don't use dairy products, or are vegan, here is a true culinary prize for you! The Art of Plant-based Cheesemaking delivers the real goods like no other. You'll enjoy cheese and other cultured, dairy-free products with the richness of texture, the depth of flavor, and the myriad health benefits of a plant-based diet. " — Vesanto Melina, MS, Registered Dietitian, author, Becoming Vegan and Kick Diabetes Cookbook, lead author, Academy of Nutrition and Dietetics' Position Paper on Vegetarian Diets "Karen is a food magician! I've been a fan of her plant-based cheeses for years, and none other compare. She reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes. Let's eat!" — Em Von Euw, cookbook author, creator, This Rawsome Vegan Life "Karen McAthy has been at the forefront of artisanal plant-based cheese since the beginning. Her influence is felt everywhere as she strides to bring traditional cheesemaking techniques to vegan cheese. The Art of Plant-based Cheesemaking is the best resource for home chefs seeking to delve into the world of real cheesemaking with plant-based ingredients. If vegan cheese analogs have left you wanting, Chef Karen's cheeses will leave you wanting for more." — Aaron Adams, owner and chef, Farm Spirit and Fermenter "I'm not sure if I've ever met someone who has so much passion, drive, and knowledge for one specific field. Karen has all of these attributes coming out of her cheesy pores. Coming from me, I don't think I can give a bigger compliment actually. She blew my mind with her amazing plant-based dairy products. I've tasted thousands of cheeses, but trying her products opened up a new world to me. This book is incredibly informative. It's technical and fun at the same time. It's a must-read for anyone who loves plant-based dairy products or anyone who likes cheese. Karen is an icon and artist in her field and this book may just be her Sistine Chapel. BUY THIS BOOK." — Afrim Pristine, owner, Cheese BoutiqueTable of ContentsForeword Preface Introduction Chapter 1: On History and Definitions Cheese, a Product and a Process Terminology: Cheese Versus Cheeze Cheeze, Cheese, Crossover Methods: Definitions and Boundaries Chapter 2: Equipment, Sanitization, and Food Safety Food Safety and Sanitization Tools and Equipment Ingredients Chapter 3: Making Quick Non-Cultured Cheeze Non-Cultured Soft Cheeze Soaking nuts, seeds, and legumes Non-cultured Semi-firm or Set Cheezes Starches Gelling agents Chapter 4: Fermentation and Culturing: Role in Cheesemaking Lactic Acid Fermentation LAB Acidification Rejuvelac Making rejuvelac Kefir: Water Kefir Versus Dairy Kefir Experimentation Water kefir as bulk starter Making water kefir Making coconut kefir using water kefir Back slopping Other Starter Cultures Probiotic capsules Miso Sauerkraut brine Tempeh culture Mesophilic direct-set culture Chapter 5: Fresh Cultured Cheeses Forming and Aging for Short-Term Aging Coconut Kefir-based Cheeses Lactic Acid (cultured) Almond Curd Feta-style cheeses Longer-Aged Cheeses Cashew and coconut havarti/gouda-style cheeses Cheddar-style cheeses Chapter 6: Mold Ripened Cheeses and Affinaging Before You Start White Mold Ripened Cheese Blue Cheese Method Affinaging Salt: dry salting, brining (soaking), washing Oil curing/leaf wrapping/bandaging Cold smoking Chapter 7: Recipes: Putting Your Cheeses to Work More Cultured Foods (that are not cheese) Something Sweet Something Savory Appendix 1: Resources Ingredients Tools and Equipment Appendix 2: Record-keeping Cheesemaking Culturing Log Cheesemaking Observation Log Appendix 3: Common Issues for Starter Cultures Appendix 4: Choosing a Base Appendix 5: Preparing Dry Beans Index About the Author A Note about the Publisher

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Book SynopsisDelicious Food For Less. Minimum fuss, maximum flavour, completely vegetarian and all for 1 per person. Bestselling author Miguel Barclay shot to fame as ''The One Pound Chef'', delivering easy recipes that really work, at prices everyone can afford. His goal is simple: to encourage you to cook simple and tasty meals at home and all for 1 per person. With his ingenious recipes and budget-friendly cookbooks, he''s here to show you how to cook nutritious vegetarian food without the expense, using everyday cupboard staples and familiar ingredients.Meat-Free One Pound Meals - the fifth book in the series - includes over 85 vegetarian recipes, to not only help save you money and get healthy but also help you do your bit for the planet.Pocket-friendly vegetarian recipes from the One Pound Chef.Miguel Barclay''s new recipe book, GREEN ONE POUND MEALS, is available for pre-order now!Trade ReviewThe author's ethos is that everybody can prepare healthy, quick meals at home that don't cost the earth. Simple and easy, and the specific ingredients mean your waste is reduced. * the Sun *You'll be quids in with these lovely veggie dishes. * My Weekly *Tasty food doesn't have to be costly. * Woman's Weekly *One Pound Meals genius Miguel Barclay has come to our rescue with a new recipe book packed with veggie treats - every one costing less than a quid to make. * Heat Magazine *Miguel is the One Pound Chef, cooking up delicious recipes we can all afford at just £1 per person. Here he does the same for vegetarians on a budget. * Love it! Magazine *Easy veggie meals for £1! Best-selling author and chef Miguel Barclay's latest book is packed with tasty, filling recipes to help you cut down on meat without compromising on flavour - or busting your budget. * Closer *Featuring 85 delicious recipes, the book is perfect for vegetarians, vegans, or anyone who enjoys the occassional meat-free day to help the planet or to look after their health. * My Weekly *Start the new year off on the right foot by saving money and cutting down on meat at the same time. Miguel Barclay is back with his fifth book of pocket-friendly and straightforward vegetarian recipes, all for just £1 per serving. * Sainsbury's Magazine *Cheap as chips! Chef Miguel Barclay shows us how to create healthy meals for little money . . . If anyone can help you create magic meals from basic ingredients it's Miguel. * Heat magazine *Plates for a pound. Delicious meals that cost as little as £1 a serving. * Daily Mail *If you are tired of limp sandwiches, here is a host of affordable, simple, tasty recipes to expand your horizons... Miguel Barclay's entire back catalogue would fit the bill... His latest book, Meat-Free One Pound Meals, features a vegan black bean panful with cashews. * The Guardian *Barclay is the time-poor home-cook's friend . . . his simple ideas are exactly what is needed. * Guardian *More delicious recipes that cost just £1 a serving from thrifty chef Miguel Barclay - and they're meat-free too. * Daily Mail *Packs a punch, and costs less than £1 per portion! * MS UK *

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Book SynopsisThe second book by the record-breaking bestselling author of Deliciously Ella!The Deliciously Ella way of eating isn''t about following a diet, it''s about enjoying delicious, natural food to help you look and feel your best. Luckily, Ella understands that nourishing your body with wholesome ingredients needs to fit in with your existing lifestyle and not feel like something difficult, which is why she has written this book - to help you make the right choice every time and start to glow from the inside out. With Deliciously Ella Every Day, her easy-to-make food will become a natural part of your life.Ella''s much-awaited second book is packed with 100 more of her trademark simple yet tempting plant-based, dairy-free and gluten-free recipes. Be inspired by her quick weekday dinners, slow-cook comfort food designed to be shared, amazing colourful salads and incredible food to take with you when you''re on the go. Add to these a selection of easy yTrade ReviewElla Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I adore this scrumptious cookbook and am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author, Crazy Sexy Diet *The food writer everyone's talking about. * Daily Telegraph *We've all gone crazy for Deliciously Ella ... She has become the biggest thing in healthy eating. * The Times *If you ever need living, breathing proof of the power of food to transform lives, Ella Woodward is your girl ... In a fad diet-obsessed age, it's Woodward's balanced, holistic approach to food that's so refreshing. * Radio Times *A food blogging sensation and an inspiration. * BBC Radio 2 - Steve Wright *Her blog has become cult reading for anyone looking for simple and delicious food that's healthy and not preachy. * Grazia Daily *Ella is an example of a blogger who is going stellar. * The Times *The Queen of clean eating. * Red magazine *The 23-year-old who is converting the world to healthy eating ... The reality of her story and reasons for writing the blog resonate with her audience. Ella is no Gwyneth Paltrow, proclaiming that we must drink dandelion juice because it is today's detox fashion. She is just a normal girl who stumbled on a way to help herself recover from serious illness and wants to share her secrets. * Daily Telegraph *Deliciously Ella's uncomplicated approach to healthy cooking has made her an online superstar ... If there's one person who stands out from the ranks of the healthy-eating gurus, it's Ella Woodward. * Red magazine *The girl who ate herself well ... One of the major figure of the healthy-eating movement, Ella is an inspiration not just to those who have been ill, but also to those who simply want to eat to feel healthier and more energised. * Grazia *Healthy eating doesn't have to leave you feeling deprived ... Her recipes are not only good for you, they're easy and incredibly tasty too. * Image *

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Book SynopsisThe first veggie cookbook from the nation's favourite healthy cook and fitness sensation, Joe Wicks aka The Body Coach.Get ready for Joe's vegetarian take on Lean in 15: The Shift Plan, which is the bestselling diet book of all time. Inside are a hundred flavour-packed vegetarian recipes, many of which are also vegan, plus three exclusive Body Coach HIIT workouts and a bonus abs workout.From Smoky Sweet Potato Chilli to 'Creamy' Butternut Pasta, Veggie Lean in 15 features a fantastic range of meat-free dishes, all prepared in fifteen minutes flat. The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way. There are also plenty of make-ahead ideas to get you prepping like a boss in no time at all.The man who kept the nation moving during lockdown, Joe has sold more than 3 million books in the UK alone. He has more than 4 million followers on social media, where fans share their journeys towards a leaner, fitter lifestyle.Trade ReviewHe is changing the lives and shapes of thousands of people -- BALANCEThe leader of a generation of trainers and nutritionists -- Men's FitnessFat-Loss King -- SunJoe’s back-to-basics ethos turns modern health fads on their heads -- Fabulous His philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harper's BazaarBritain's Number 1 Fitness Guru -- The Sunday Times MagazineThe whirlwind that is Joe Wicks looks to be showing no signs of slowing down. -- Get The GlossThe best in the business -- Women's HealthWe love this man -- CosmopolitanAccidental Hero -- Men’s HealthHe's genuine... he reminds me of both the young Jamie Oliver and the emerging Russell Brand. -- Radio TimesThe recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy way. -- SheerLuxeHe is the JK Rowling of food and exercise books. -- The TimesHis enthusiasm is irrepressible. -- Zoe Williams, GuardianTable of ContentsIntroduction - 1: Introduction Section - ii: Understanding the basics Chapter - 2: All-Day Breakfasts Chapter - 3: 'Fast' Food Chapter - 4: Hot and Cold Salads Chapter - 5: Soups and Stews Chapter - 6: Pasta, Rice and Grains Chapter - 7: Bakes and Roasts Chapter - 8: Snacks and Sweet Treats Chapter - 9: Training Acknowledgements - 10: Acknowledgements Index - 11: Index

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Book SynopsisKARVAN KITCHEN is a beautifully illustrated cookbook packed with mouth-watering recipes for a wide range of vegan dishes throughout the Middle East-whether salads, mezze plates, main courses, the enormous variety of grains, sweet desserts, and beverages. KARVAN KITCHEN is also an evocative introduction to the many diverse cultures of the region and an eye-opening and compelling examination of the refugee crises caused by the conflicts in Syria, Libya, Yemen, and Somalia. Soraya Beheshti demonstrates how food is often the central connection many refugees have to their native countries and a means of creating community even when forced to live in difficult conditions many miles from home.

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Book SynopsisThe Green Barbecue Cookbook is a collection of mouthwatering vegetarian recipes, all of which are cooked with fire.From grilling directly onto fire to cooking with indirect fire, it covers everything that you need to know about making great food over the flame.Try a Quinoa and Sweet Potato Burger or a Pizza with Pumpkin and Chanterelles, paired with Oven-Baked Onions and Deep-Fried Sweet Potato Crisps. Plus, you can even try your hand at cocktail recipes, such as Smoky Pineapple Sour and Sangritas.With atmospheric photography and charming illustrations, Martin’s approach to meat-free cooking is anything but boring.

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Book SynopsisTHE INSTANT TIMES TOP TEN BESTSELLEROver thirty years ago, Linda McCartney first blazed the trail for meat-free cooking, and around the table of the family home in East Sussex, she shared the pleasure that eating compassionately could bring. Now Paul, Mary and Stella bring Linda's kitchen up to date, re-inventing her best-loved recipes for the plant-based cook, alongside their favourite family stories and the dishes that they now eat at home.The original food pioneer, Linda McCartney believed in great tasting, wholesome, meat-free food, and embraced kindness and compassion in everything she did. Her legacy lives on in Linda McCartney's Family Kitchen, a collection of over 90 simple, fresh and inventive plant-based recipes that fit perfectly with how we want to eat now.In Linda McCartney's Family Kitchen, Paul, Mary and Stella have re-imagined Linda's classic recipes, bringing them up to date for the modern, plant-based cook. Because how we eat is changing, with more and more people choosing a meat- and dairy-free diet, even if only for one or two days a week.Alongside family favourites such as American Pancakes, Chilli Non Carne, Sausage Rolls and Shepherd's Pie, Paul, Mary and Stella share the dishes they cook most at home: Pad Thai, Pulled Jackfruit Burgers, Panzanella and Chocolate and Peanut Butter Cookies to name just a few of the simple, nourishing and sustainable recipes included in this stylish book.Complete with personal stories and intimate family photos spanning three decades, Linda McCartney's Family Kitchen is not only good for you, but for the planet too.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisFire up your cooking with sizzling meat-free dishes, shown here in 175 tempting photographs. This is a wonderful collection of 175 fiery and spicy recipes from the world's spice-loving countries, with recipes from India, Thailand, Mexico, Africa and the Middle East. Recipes are based on favourite spices such as chillies, mustard, saffron and coriander, as well as some lesser-known flavours - wasabi, galangal and zereshk. Each recipe has clear step-by-step instructions, a photograph of the finished dish, and a full nutritional breakdown. This superb collection of recipes includes a selection of fiery traditional vegetarian favourites from India, Vietnam, and Mexico alongside milder, more subtly spiced dishes. Moving beyond the popular varieties of chilli, explore the aromatic delights of an exotic wealth of spices. Every aspect of cooking is covered, from warming soups and piquant appetizers and light meals to vegetarian main courses, and a range of side dishes and spicy desserts and bakes. Recipes are described in clear, step-by-step sequences and accompanied by photographs of the finished dishes, so you can easily achieve perfect results.

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Book SynopsisMore and more people are trying the vegan diet, and cooking vegan recipes has never been easier, or more tasty! With over 100 delicious recipes, discover how nourishing vegan cooking can be. From simple salads and stews to indulgent desserts and treats, these are easy, satisfying meat and dairy-free dishes that anyone can enjoy. Taking steps to go vegan can often seem intimidating, but with Adele McConnell’s expert guidance, plant-based cooking has never been easier. Combining nutrient-packed ingredients and innovative techniques, her easy and achievable meat-free, dairy-free dishes will tempt vegans, vegetarians and meat-lovers alike. Create delicious, hearty dinners to share, like Spicy Mexican Burritos or Pan Fried Sage & Basil Gnocchi. Try a simple, sweet Superfood Salad for lunch. And indulge yourself with Chocolate Goji Brownies or tempting Lime & Coconut Cupcakes. Every recipe has been created with easy-to-find ingredients that will make you feel great. Whatever the occasion, The Vegan Cookbook shows you how to create simple, nutritious, vegan recipes that you’ll love.

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Book SynopsisThere are plenty of reasons to embrace veganism – for environmental, ethical or health reasons, and many more! This easy-to-digest guide, packed with practical tips on vegan living, from food and drink to clothes and shopping, will inspire you to enjoy all that’s best about an ETHICAL AND ANIMAL-FREE LIFESTYLE.

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Book SynopsisEvery one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.

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Book SynopsisDairy goes vegan! The recipes in this book are all temptingly good. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.

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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 SynopsisDoctor Bowl includes easy, nutritious recipes that are nourishing and delicious. The dishes are super simple, with short and budget-friendly ingredients lists and cooking times of less than 30 minutes (with just a little prep!). And most importantly, all are effortlessly tasty. All of the recipes are vegetarian and any that suit vegan, dairy-free or gluten-free diets are clearly signposted. There are also tips for quick cheats, as well as storage and freezing instructions.Chapters are broken into the types of bowls, dependent on time of day, season and mood: Quick Breakfasts / Weekend Brunch / Summer Salads / Winter Warmers / Snacks & Energy Boosters / Indulgent Puddings.Everyone should eat well, no matter their budget or time constraints and Doctor Bowl ensures that every delicious meal is easy, cheap, quick and nourishing.

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Book SynopsisMost of us want to eat more vegetables, but are held back by time restrictions, lack of inspiration or cookery know-how. This is a proud celebration of vegetables, providing inspiration on how to eat the rainbow every day in the most tempting ways. Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.There's a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.

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Book Synopsis''I''m thrilled by this beautiful book. Cherie''s recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.'' Maggie BeerWherever she''s lived around the world, Cherie Hausler''s instinct has been to host ''country gatherings'' - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150-year-old stone farmhouse on Koonunga Hill.It''s there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends her horses, ducks, dogs, and other animal friends, and nurtures community connection through vegan food. At a local horticultural meeting, Cherie was reminded of how easy it can be to find familiar food territory with others: ''Oh, we all eat plants dear - nothing new in that,'' one member quipped.A Plant-Based Farmhouse celebrate

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Book SynopsisMaximum flavour, minimal effort.Give yourself a home-cooking reboot with this fresh collection of more than 100 plant-based good-for-you recipes for any occasion.We believe that real, everyday cooking shouldn''t be hard. Weeknight meals shouldn''t take a Herculean amount of prep on Sundays or hours in the kitchen. It''s a hell of a lot easier these days to eat your vegetables, but with plant-based convenience foods and infinite takeout options, we know it''s also easy to fall back into the same bad habits that convinced you not to cook in the first place. If your plans for preparing homemade, healthy-ish food are going up in smoke because you''re too tired, busy, or hungry, we at Bad Manners are here to the rescue. You can cook, we can help.The crave-able and practical recipes in this book taste so damn good that you''ll forget you ever thought cooking was a chore. We''ve got weeknight-friendly meals that takes less than 45 minutes to make - fro

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Book SynopsisWhether for personal, practical or planetary reasons, more and more people are adopting a flexitarian diet that has less meat and fish, and is mostly vegetarian. In The Part-Time Vegetarian Nicola Graimes presents a collection of fresh new recipes, all vegetarian, but many with a Part-Time Option showing how to include meat or fish if you want. She explores a world of vegetarian flavours that will turn your expectations of meat-free eating around.Try Smoked Cheese Potato Cakes with Crispy Kale for the ultimate comfort food supper, or go for the variation of Salmon Potato Cakes as an indulgent weekend brunch. Or make the flavour-packed options of Lebanese Labneh Balls or Spiced Lamb Meatballs when entertaining vegetarian and non-vegetarian guests. This is a creative guide to a delicious way of eating.

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Book SynopsisBeans are easy to grow, easy to cook, delicious, nourishing and beneficial for us and the planet. Growing your own beans not only helps you build healthy soil in your garden, it also provides you with a nutrient-rich diet. Beans can play a role in reducing the risk of obesity, diabetes, heart disease and cancer – they are good sources of protein, fibre, folate, iron and potassium – and they can reduce your carbon footprint and food miles as well! This fascinating book brings together Susan Young’s 10 years of experimentation with multiple varieties of beans. She clearly explains how to sow, grow, harvest, dry, store and cook them, and shares her six ‘must grow’ varieties. Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink ‘Fagiolo di Lamon’ of Italy to the black and white ‘Bosnian Pole’ bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use. Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.

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Book SynopsisFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.Trade ReviewTo Asia, With Love is not just a beautiful love letter to the continent, but one to all Asian mothers. Hetty McKinnon has captured the flavor and essence of the food her mother so lovingly prepared, and managed to transpose them for our generation. Dispelling the notion that Asian ingredients are obscure and dishes meat heavy, Hetty’s plant-based recipes are accessible, practical and delectable. Comforting and familiar but also current and exciting (dumplings for every season!), this is truly the food I want to cook and eat from breakfast through to dinner . . . and dessert (soy sauce brownies!). -- elen Goh, recipe developer, food columnist and co-author of SweetNigella Lawson described Hetty’s recipes in To Asia, With Love as “a gift to the home cook”. -- Nigella LawsonWe cannot publish a Hetty McKinnon recipe without it winding up as the most popular recipe of the week ... in To Asia, With Love, I found a nearly greedy amount of those sure hits. -- Lauren James, Epicurious

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Book SynopsisA visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals. A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.  The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh

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Book SynopsisTHE PERFECT GIFT FOR THE FOODIE IN YOUR LIFE!The Sunday Times number one bestselling cookbook and the fastest selling vegan cookbook of all time.''She has become the biggest thing in healthy eating'' - The Times100 all-new plant-based recipes - by bestselling author Deliciously Ella.Ella''s latest book features the most popular, tried and tested recipes from her supper clubs, pop-ups and deli to show how delicious and abundant plant-based cooking can be. The simple vegan recipes cover everything from colourful salads to veggie burgers and falafel, creamy dips and sides, hearty one-pot curries and stews, speedy breakfasts, weekend brunches, muffins, cakes and brownies. They''re the recipes that Ella''s thousands of customers have been asking for since the deli first launched in 2015, and each recipe has a beautiful photograph to show you how it should look. In addition to over 100 brand new plant-based

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Book SynopsisThe Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort. Trade ReviewLibrary Journal– "When you encounter a weed, do you pull it, spray it—or consume it? Blair, a holistic health and sustainable living educator, recommends the latter. In the first few chapters of this title, she emphasizes the importance of wild plants as food and medicine. The remaining chapters profile 13 edible weeds commonly found worldwide near human habitations: amaranth, chickweed, clover, dandelion, dock, grass, knotweed, lambsquarter, mallow, mustard, plantain, purslane, and thistle. Many are frequently classified as noxious or invasive, but Blair encourages us to see them not as enemies to be eradicated but as allies to nourish body and spirit. Each profile includes botanical and common names, a description, photos, history, edible and medicinal uses, and recipes. All recipes are vegan and most are raw. Verdict: This book includes valuable information about identifying and using common weeds and encourages us to reconsider our relationship with these usually scorned plants.”The New York Times- “How do we learn to empathize with other creatures, to respect the web of life that connects us all? The answer must lie, at least in part, somewhere in the deeply pleasurable childhood experiences so many gardeners cherish, moments of gazing into the depths of a blossom or watching a tendril unfold — and falling under the spell of a tiny miracle. … Katrina Blair’s charming and intelligent The Wild Wisdom of Weeds … delivers just about the best argument I’ve read for the futility of figuring out what, exactly, qualifies as a native plant and why ‘invasive’ can be a flawed concept. …Weeds, she insists, are ‘examples of nature’s creative edge.’ They’re powerful ambassadors, here to support our quality of life.”"For more than a decade, I have been learning about the outstanding value of common weeds as survival food, as free and natural “live" foods with nutritive values far exceeding those of store-bought greens, and as sources of natural medicines to help restore health to bodies robbed of their vitality by the toxins, stresses, and poor diets of our modern world. There are thousands of wild edible plants on our planet, most of which are unpleasant to eat and difficult to locate or identify. Many of us wonder where and how we might best begin to learn to find and use these wild edibles. Katrina Blair's The Wild Wisdom of Weeds is the perfect handbook for taking this journey back to better health, vitality, food security, and peace of mind, by learning to collect and use thirteen common nutritious and delicious wild weeds that grow pretty much everywhere that people live. It is a fantastic resource, and I highly recommend it! "--Matthew Stein, author of When Disaster Strikes and When Technology Fails"Required reading for the survival of our species! What can we do to live more sanely in an increasingly insane world? Katrina Blair offers a new world of possibilities. The myriad brilliant insights and pragmatic solutions within The Wild Wisdom of Weeds are essential and evolutionary.”--Happy Oasis, Adventure Anthropologist, founder of Bliss U and the Raw Spirit Festival"The Wild Wisdom of Weeds provides a beautiful and empowering exploration of wild foods, helping you to identify, prepare and celebrate edible weeds that you might otherwise overlook with simple tips on medicinal use, and charming, nutrient-dense recipes. A must-have for any beginning or serious forager.”--Jennifer McGruther, author of The Nourished Kitchen"This may be the most important book you will ever read. Far more than just a book about foraging; it offers, with comforting clarity, hope for the future of feeding the world when before there seemed to be none.”--Nomi Shannon, RawGourmet.com "This is the kind of information that should precede gardening and farming. Katrina Blair expertly shows that before picking up a hoe or spreading a single seed, we can turn to our yards, fields and forests for so many of the foods and medicines we need to live well. The Wild Wisdom of Weeds is a gem, and will be foundational reading for anyone wanting to live close to the goodness of this Earth.”--Ben Falk, author of The Resilient Farm and Homestead“Katrina Blair keeps it really simple and approachable..her recipes have inspired me to experiment with new ingredients in my ferments.”--Sandor Ellix Katz, author of The Art of Fermentation, from the foreword"Common weeds can be even more nutritious and medicinal than our favorite vegetables. Three cheers to Katrina Blair for sharing the depths of such friends as lambsquarter and purslane! Release your inner goat and go graze. Use these fantastic recipes to become an inspired gourmet of wild things. This book radiates with thorough research and first-hand knowledge of plants that matter.”--Michael and Nancy Phillips, authors of The Herbalist’s Way and The Holistic Orchard“The Wild Wisdom of Weeds is one of those rare and important books that has the capacity to radically alter your view of a world you thought you knew well. You'll never look at weeds the same again!”--Ben Hewitt, author of The Nourishing Homestead and The Town that Food Saved"Covering a small number of the most common edible/medicinal plants in depth, The Wild Wisdom of Weeds offers information on these species and their close relatives from multiple perspectives. From identification, harvesting and uses, through personal experiences and philosophy, to science and mysticism, this book has it all. Wherever in the world you live, whether you're a beginner or experienced forager, you'll have lots of fun reading and using this book.”--"Wildman" Steve Brill, naturalist, and author of the foraging app Wild Edibles"Weeds used to be something you kill, eradicate, make war on, get rid of. But weeds are the plants that thrive, and The Wild Wisdom of Weeds is a much needed guide to understanding the virtues these plants possess and the wisdom of knowing them, using them, and keeping them around. Weeds are clearly more important than we have imagined."--Deborah Madison, author of Vegetable Literacy"Katrina Blair has written a comprehensive guide to 13 foraged food plants that we can find anywhere in the temperate world, diversifying our diet whilst giving sensible guidelines to ensure we leave our wild plant colonies healthy. She encourages us to grow the weeds we love to eat, so we can literally forage on our doorsteps, and teaches us their medicinal properties, making food our medicine too. This is an engagingly written manual of radical self-responsibility, full of recipes and information, that belongs on every bookshelf."--Maddy Harland, editor and co-founder of Permaculture magazine "I don't know anyone more qualified to write this book than Katrina Blair. I've seen her go into the woods to harvest wild plants and "weeds", and then transform them into gourmet meals later that day that rivaled the best from any fancy restaurant. She definitely knows her stuff and I am proud she wrote The Wild Wisdom of Weeds."--Markus Rothkranz, author of Free Food and Medicine"Katrina Blair’s great celebration of thirteen wild weedy plants that have followed human civilizations is a lively and passionate argument to change our attitude to weeds, to admire their resilience and high nutritional value, and to embrace them as a valuable resource – at the same time improving our mental and physical health by becoming closer to the natural world. A fun and enjoyable read.”--Martin Crawford, author of Creating a Forest Garden

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Book SynopsisThere's so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavours and ingredients, Caribbean Vegan serves up 175 recipes--for every meal--that will spice up your diet like no other cookbook.

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Book SynopsisThis title contains plenty of delicious, healthy and wholesome exploitation-free recipes. It provides solution-based approaches to nurturing personal effectiveness and health. It discusses eco-friendly living, home and garden design, veganic food growing and community regeneration. Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a very real difference to both our personal lives and the health of our planet. Interspersed with an abundance of delicious, healthy and wholesome exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reafforestation strategies, forest gardening, reconnection with wild nature and community regeneration with plenty of practical ways to be well fed with not an animal dead!Trade ReviewIn his inimitable maverick fashion, Graham Burnett has jumbled together the pragmatism of Permaculture with the DIY ethos of punk, and come up with an essential and practical guidebook for anyone even remotely interested in the true nature of cultural (r)evolution. So, if you're looking to 'get a life', this would be as good a start as any - now's the time. Penny Rimbaud, Performer, philosopher, writer, and founder of the band/collective, Crass

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Book SynopsisAuthentic Caribbean Cuisine with a Vegan TwistLloyd Rose, creator of @plantcrazii, is inspired by his Jamaican heritage and love of the island flavors he grew up with. When he went vegan, Lloyd devoted himself to recreating his favorite Caribbean foods to fit his new plant-based lifestyle, and now he's sharing his best fresh, tropical vegan recipes with you!These plant-powered meals celebrate the rich cuisine and culture of the Caribbean without compromising on authenticity or flavor. Nourish your body and soul with staples like Trini Doubles, Island Flair Sweet Plantains and Pulled Jerk BBQ Sliders. Try creative, flavor-packed dishes such as Mango Habanero Mushrooms, Curry Jackfruit Chick'N, Haitian Accra Fritters and Piña Colada Ice Cream. Anyone following a plant-based lifestyleor just looking for creative new ways to cook veggieswill fall in love with Lloyd's delicious, wholesome island cooking.

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Book SynopsisThis is the food that MasterChef winner Jane cooks at home stress-free with easily available ingredients. Food that families can enjoy, and packed full of recipes which can be on the table for quick for mid-week dinners (as well as those that show your inner masterchef!). From three-cheese mushroom lasagne to spiced fried cauliflower with a green siracha salsa, these mouth-watering recipes are easily accessible for anyone who has to live with coeliac or gluten intolerances.And why meat free as well as gluten free? Jane''s a busy mum, and whatever she cooks have to be eaten by all in her house. With her son diagnosed as Coeliac, it was natural that gluten-free would become the norm in the Devonshire household, and when her daughter turned veggie a few years ago, Jane wanted to serve good, hearty meals that the rest of the family wouldn''t complain about, or feel short-changed by. In this book, Jane shares her family''s favourite dishes, helping busy feeders everywhere keep tTrade ReviewVegetarian Hassle Free Gluten Free is one of the few books to carry the Coeliac UK stamp of approval and we can see why. Recipes for family favourites ... are accompanied by straightforward instructions and beautiful photography... This book makes navigating the world – and kitchen – as a gluten-free vegetarian an exciting and enjoyable experience. * Independent.co.uk *Jane's culinary talent is unquestionable and I think it's wonderful that she is showcasing how delicious and exciting gluten-free dishes can be. * Michel Roux Jr *I love Jane. What makes Jane and this book so attractive is her heart and her cooking is rooted so deeply in family. I'm regularly professionally and personally meeting people who want advice on gluten free. I now have a thorough and clever book to guide them to. This book obviously has need as its foundations, but it is written by someone who not only cooks like a champion but moreover cooks as a loving mum. * Gregg Wallace *Each and every recipe is crafted with love and experience. Jane's food always makes me smile - not only because she cooks from the heart and with affection, but also because her flavours and textures are so wisely interwoven. We are fast becoming a world full of different allergies and diet restrictions. Coeliac disease is a big worry for many people, and Jane's book will not only guide people but I am sure it will also become a gastronomic encyclopaedia for many! * Atul Kochhar *We're loving Jane Devonshire's hearty and healthy recipes. * Healthy Diet Magazine *These recipes may have been developed by the winner of Masterchef UK, but you don't need special skills to whip them up in your own home. * Australian Gluten-Free Life *Table of ContentsIntroduction Breakfasts, Brunches and Snacks Salad, Soups and Simple Veg Sauces, Purees and Oils Dinner & One Pot Dishes Desserts & Sweets Breads & Doughs Cakes & Bakes Biscuits & Cookies

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Book Synopsis ** TO ACCOMPANY THE NEW BBC SERIES **From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy).Recipes include:Crispy Peking Jackfruit PancakesFast Falafel with Carrot Salad & Harissa TahiniWinter Root Caesar Salad with Crispy CapersRoasting Tray LaksaTofu Katsu CurrySpiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan **'This book is packed with uncomplicated, delicious recipes' - BBC Good Food'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine

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Book SynopsisPopular budget-conscious and plant-based chef Toni Okamoto is back to make mealtime delicious, affordable, and easier than ever—with 100 vegan recipes for meal prep, one-pot and one-pan meals, make-ahead dishes, sheet pan suppers, and more.When we’re crunched for time, cooking something healthy and tasty often falls off our to-do lists. But with a little planning (and some smart recipes), eating well can fit into even the busiest day. In this follow-up to her bestselling Plant-Based on a Budget, Toni Okamoto turns her attention to recipes that save you time and energy in the kitchen—and, of course, save you money, too! In Plant-Based on a Budget Quick & Easy, Toni shares creative ways to cut down on active kitchen time without having to invest in a ton of expensive equipment or resort to pricey premade foods. If meal prep isn’t your jam, never fear; Toni offers so much more. Chapters focus on time-saving strategies like make-ahead breakfasts, one-pot or one-pan dishes, sheet pan makes and casseroles, 30-minute mains, and even simple snacks and desserts. Many recipes can be made oil-free, and Toni offers plenty of adaptations for your pressure cooker and air fryer. You’ll find dishes such as: Freezer-Friendly Pancakes and Waffles Spinach Alfredo Tater Tot Casserole Veggie-Packed Potato Leek Soup Sheet Pan Ratatouille Udon Noodles with Peanut Sauce Mini Pizza Bagels Chocolate Peanut Butter BarkAs the saying goes, time is money—and Plant-Based on a Budget Quick & Easy will save you both.

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Book SynopsisWhether you’re a vegetarian or flexitarian or just looking to cut down on meat, you’ll find plenty of options for tasty, practical veggie dishes for every lifestyle in Foolproof Veggie One-Pot. Celebrate the essence and simplicity of one-pot cooking with everything from creamy pastas and risottos to fragrant curries and stir-fries, with 60 delicious and modern vegetarian recipes that are full of flavour. In this handy book, naturally vegan recipes and ingredient swaps for vegan options are noted throughout. The Foolproof series celebrates the simple ways to cook, eat and enjoy different dishes and techniques, and offers amazing new ways to elevate classics, as well revealing new sure-to-be favourites. The series includes: One-Pot, BBQ, Freezer, Fish, Picnic.

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Book SynopsisAuthentic Indian food from Manju, one of the world's oldest chefs, and her award-winning restaurant in this homage to the vegetarian cuisine of Gujarat. 2022 She Awards Outstanding Culinary Skills winner Manju Patel. 2023 Be Inclusive Hospitality winner of Best South Asian Food. Awarded Tripadvisor Travellers’ Choice 2023 top 10% restaurants in the world. This enticing selection of vegetarian and vegan recipes covers every part of Gujarati cuisine from sharing foods such as Samosa and Kachori, snacks such as Chakri and Sev Mamri, through to a wealth of curries to suit every taste using a variety of vegetables, beans and lentils. Recipes for Manju’s popular chutneys that are sold from her much-loved Brighton restaurant are also included, as well as dessert and drink recipes such as Gajar Halwa and Mango Lassi. So, if eating authentic Indian food intrigues, then try this wonderful collection of Indian recipes straight from the heart and kitchen of Manju’s.

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Book SynopsisThe creators of the New York Times bestselling cookbook series Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating. Thug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start toward a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you''ll feel confident knowing exactly what the f*ck you''re cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from clueless newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment and wallets. THAT''S RIGHT. EAT GREEN, SAVE GREEN. So scared of commitment you can''t even dedicate some time to cook? Thug Kitchen''s here to fix that sh*t: All recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you

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Book SynopsisVegetarians get their protein from delicious plant-based foods, including beans, nuts, quinoa and even raw cocoa. These ingredients are used to their best advantage in this new cookbook. As a vegetarian living with a meat-eating partner, the author has developed recipes that are deliciously satisfying and high in protein.Trade Review"Fantastic! Katie's Protein Powerhouse Patties are a favorite in my house. These recipes are delicious and inventive but practical enough for the everyday cook. " -- Taylor Ellingson, greensnchocolate.com "The most common misconception about vegetarian recipes is that they won't fill you up. Katie's cookbook proves otherwise...She uses real, whole food ingredients to produce beautiful, nutritious meatless meals that all of my friends would enjoy. " -- Kathryne Taylor, cookieandkate.com

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Book SynopsisVeg lovers rejoice! The Eat Real Diet is our new all-in-one cookbook and meal planner you can turn to every single day. It's designed to make healthy eating as easy as it can be for wherever you are on your healthy eating journey. Every one of the 100 plus vegetarian or plant-based recipes has been calorie counted for you. We've also included easy meal plans so you can eat real your way.

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Book SynopsisThe global food production system is responsible for a quarter of the world's total greenhouse gas emissions caused by humans. The food we waste accounts for 8 to 10% of those emissions, and we could feed an extra 2.4 billion people with everything that gets thrown away. Nearly 1 billion adults die from malnutrition or starvation each year, while around 670 million adults are obese. Food distribution is unbalanced and unfair. This book is a guide to eating healthily for yourself as well as for the planet; it features over 60 recipes created by PJ Taste, a catering company who have always put sustainability at the heart of their business, which are designed to offer information and inspiration for finding a balance that benefits your body and its environment. You will also find compelling facts and figures about global food production and plenty of ideas about how, by making small changes to your food choices, you can make a difference in the fight against the biggest challenge of our time: climate change.

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Book SynopsisVeganism is a trend that is here to stay. While its health and environment benefits are talked about enough, many are deterred by the perception of vegan recipes being complicated and the seeming challenges of procuring the ingredients required. But with The Indian Vegan, your approach to and understanding of veganism is all set to change. Sonal Ved has researched the length and breadth of Indian cuisine for years, only to conclude that when it comes to a vegan lifestyle, no other culinary tradition is as well-suited as the Indian one. From Ladakhi chutagi, Kerala's ulli theeyal and Manipuri kelli chana to Rajasthani moong dal khilma, Bengal's mocha'r ghonto, Garhwali kafuli and more, she presents recipes that open the doors to the diverse world of the country's regional cuisine and fit neatly into daily life.

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Book Synopsis'This amazing book will bring sunshine into your life. Mark is such a knowledgeable and fabulous writer who takes the simplest of vegetables and recipes to another level.' – Angela Hartnett   'Mark puts vegetables in their place, and that’s right at the centre of the table. Follow him on a journey through the seasons, feasting on your way. Simple, soulful, seasonal.' – Yotam Ottolenghi    'This is a wonderful book. Mark Diacono has combined his exceptional skill and passion for growing and cooking along with his own superb photography to create something truly inspiring and beautiful. I am deeply jealous!' – Monty Don     'This is such a joyful and beautiful book. Mark Diacono make me yearn to eat more seasonal vegetables, not because they will be good for me but because his recipes are so full of colour, flavour and excitement that I can't im

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Book Synopsis''Farmacy food is what we have all been waiting for. Great tasting healthy food for an optimum mind and body means a better planet for us and the creatures we share it with'' - Stella McCartney''Since it opened, Farmacy has been the hottest table in town'' - Vogue''THE healthy eating place'' - GQ''An oasis of health and happiness'' - Harper''s BazaarInterested in eating and living in a more conscious way? Want to eat well with nature''s best ingredients while being aware of where our food comes from? Think taking better care of the land and people who grow these ingredients is important? Welcome to the Farmacy Kitchen, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farmacy ethos is about bringing attention back to nature, simplicity and balance. We love to follow the concept

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Book SynopsisThe ultimate resource for cooking delicious, simple, and fun plant-forward food at home, every day of the week, from the author of The Love & Lemons Cookbook.

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