Vegetarian Cookery and vegetarianism Books

'This book makes me happy. The recipes are inspirational and delicious.' – Tom KitchinDiscover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith – celebrated chef and Bake Off judge – and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.We all need easy and delicious foods – whether on busy weeknights or lovely long Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.'These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.' – Raymond Blanc

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Book SynopsisTrade Review"If I had to choose one word to describe Lukas Volger’s Snacks for Dinner, it would be LIBERATING! Snacks for dinner recalibrated my entire mindset about what dinner can be – from colorful crudites and dip, to a spread of pickles with crackers, hearty centerpieces which can be eaten by hand, and soups that can be sipped like a smoothie, Lukas succeeds in showing us that dinner need not be onerous, complicated or anything less than simple and fun. Lukas’s snacky-style eating single-handedly brings joy back to the dinner table." — Hetty McKinnon, author of To Asia with Love "This book is an absolute treasure for home cooks searching for celebration. Just one or two of these playful-yet-simple recipes can transform a humble snack into a full-fledged party for one, two, or a crowd. A bowl of Chex Mix gets studded with crispy ramen clusters; sweet potato dip is perfumed with the smoky scent of chipotle. With Snacks for Dinner, Lukas has not just given us permission to serve snacks as a meal, he also celebrates the whimsy and freedom that can come with it." — Jesse Szewczyk, author of Cookies: The New Classics "Snacks for Dinner gives us permission to make meals out of all of the nibbles we’ve too long relegated as 'starters.' Why can’t dinner be a union of crispy lemony chickpeas and creamy, dilly white beans alongside charred radicchio with farro and burrata? Now it can. With each bright, textured, vegetable-loaded bite more irresistible than the last, dinner has never been so delicious." — Alexandra Stafford, author of Bread Toast Crumbs "Snacks for Dinner perfectly captures the vibes of my favorite kind of dinner party: impromptu yet deeply thoughtful, fancy-feeling but not fussy, with vegetables at the center. With delightfully clever recipes and his warm, confident guidance, Lukas shows us how to turn something as humble as dip and crackers into a memorable meal that’s worth sharing." — Christina Chaey, senior food editor, Bon Appétit “Snacks for Dinner is a joyful invitation to make your meals simpler, fresher, and SO much more fun! Whether you want to spice up a weeknight dinner or assemble a stunning special occasion spread, Lukas’s thoughtful writing and creative recipes will give you the skills, confidence, and inspiration you need.” — Jeanine Donofrio, author of The Love & Lemons Cookbook “The snacking game gets a definite upgrade in this winning collection.” — Publishers Weekly "Personal stories, suggested pairings, and menu tips make this ideal for those who enjoy hosting gatherings or dream of eating whole meals of delicious snacks." — Booklist

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Book SynopsisExplore the powerful connection between how you feel and what you eat in this inspired cookbook from acclaimed chef and Food Network champion Palak Patel.Have you ever experienced tears of gratitude and joy after eating something? Received a kiss from a dessert that left you breathless? Tasted something so reminiscent that it brought you right back to a moment in time from your childhood?Food can nourish us physically, but cooking and eating are also ways of connecting with our loved ones, expressing our affection for others, caring for ourselves, and celebrating life. For chef Palak Patel, cooking is the ultimate act of love. Born and raised in India and trained at the French Culinary Institute, Palak is inspired by her heritage and global travels. In Food is Love, she invites us to take a journey through the emotional landscape of food with plant-based, Indian-inspired recipes organized by the feelings they evoke: from joy and comfort, to nostalgia and love.Do you want to express care? Are you feeling happy? Or do you want to experience inspiration?  Perhaps you’re in need of comfort? Whatever your mood, and whatever you’re craving, you’ll find ample recipes to try in this beautiful vegan cookbook, such as:  Braised Vegetable Dal Garlic Naan Punjabi Kadhi Pea and Pistachio Falafel Roasted Butternut Squash with Makani Sauce Leek and Potato Chickpea Frittata Roasted Vindaloo Mushroom Wraps Omani Lime Almond Cookies Spiced Caramel Rice Pudding Peach Cardamom Buttermilk Cake Meyer Lemon Meringue Pie Reawaken your love of food as you indulge in recipes that are as nourishing for your body as they are for your soul.

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Book SynopsisHeather Whinney trained as a home economist and then went on to be the cookery school manager of the Cordon Vert cookery school. It was there she discovered her love of magazine and recipe writing, through editing the cookery pages of the Vegetarian magazine. She's written, edited, and styled recipes for Woman and Home, Good Housekeeping, Prima, and Family Circle. For DK, she's worked on Cook Express, There's a Vegan in the House, The Slow Cookbook, 100 Weight Loss Bowls and Gluten-free. She has written Virtually Vegan for Nourish publishing house.Trade Review"Full of tasty and filling recipes, this vegetarian cookbook offers up a range of 50 delicious dishes for breakfast, lunch, dinner, and snack time." * The Green Planet *

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Book SynopsisDK brings you a curated collection of all-new triple-tested vegan recipes from The Australian Women''s Weekly. Take your vegan cooking to new heights with more than 90 balanced and enticing plant-based recipes to be enjoyed by all.Australian Women''s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavour! From meat-free meals to plant-based puddings, take your cooking game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. A must-have volume for anyone seeking easy vegan recipes without slaving away in the kitchen all day! Sure to get your taste buds tingling, this quick vegan cookbook promises:- Over 90 vegan recipes suitable for all times of the year and a range of occasions.- Ingredients are recognizable and readily available in all markets.

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Book SynopsisWinner of Two IACP AwardsFood Issues & Matters * Health & NutritionThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.    A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.

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Book SynopsisWe know that a plant-based, vegan diet is healthy. But how easy is it to incorporate it into our lifestyle? Are there any other steps that need to be taken to ensure our body is getting the nutrients it needs?In Optimum Nutrition for Vegans, Patrick Holford, bestselling author of over 25 health books, shows you how to achieve optimum nutrition while following a vegan diet. This book features 100 delicious, easy recipes that will nourish your body and your brain. Patrick will also show you how to ensure you are getting enough protein and brain fats, control your sugar and energy, and other other steps that need to be taken for overall health for vegans.Whether you already follow a plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, Optimum Nutrition for Vegans will be your guide for overall health.

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Book Synopsis200 vegetarian recipes ready in either 30, 20 or 10 minutes

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Book SynopsisNamed One of the top five cookbooks of 2012 by Vegetarian Times magazine and One of the top 10 Vegan Cookbooks of the Year by VegNews magazine A Culinary Tour de Force of Europe''s Most Treasured Dishes Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven''t found tasty animal-free recipes? Look no further! The 30-Minute Vegan is where the Joie de vivre meets la dolce vita to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to notwurst. Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europe is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less. The book consists of seven sections: 1. Italy with recipes including Fire Roasted Minestrone, Fettucini Alfredo, Tofu Scallopini, Gnocci, Manicotti, and Vegan Gelato. 2. Francewith recipes including French Onion Soup, Quiche Monet, Seitan Bourguignon, and Chocolate Hazelnut Crepes. 3. Spain and Portugal with recipes including Gazpacho, Empanadas, Artichoke Heart and Saffron Paella, Tempeh Romesco, Almond Brittle, and Horchatta. 4. United Kingdom and Ireland with recipes including Irish Stew, Scottish Crumpets, Yorkshire Pudding, Vegetable Pot Pie and Currant Scones. 5. Greece with recipes including Stuffed Grape Leaves, Tzatziki, Moussaka, Spanikopita, and Baklava. 6. Germany with recipes including Beer Soup, Vegan Schnitzel, Tempeh Sauerbraten, Apple Strudel, and Black Forest Parfait. 7. Europe Fusion with an assortment of recipes from Poland, Iceland, Hungary, Romania, Finland, Czechoslovakia, Switzerland and more!Trade ReviewColleen Patrick-Goudreau, bestselling author of The Joy of Vegan Baking and The 30-Day Vegan Challenge "From one compassionate recipe to the next, this globetrotting culinary tourdeliciously melds the flavors and aromas of the Old World with modern vegan sensibilities." Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad "Any European delicacy or tradition you thought you couldn't have as a vegan, now you can! Mark has beautifully captured all the taste of Europe with fresh, fast and healthy recipes!" Brendan Brazier, author of Thrive Foods "These quick and tasty recipes are ideal for anyone who wants to transition to a vegan diet...without knowing it!" Dreena Burton, author of Let Them Eat Vegan and eat, drink & be vegan "Mark Reinfeld delivers cookery brilliance in Taste of Europe. With culinary finesse, he elevates traditional European dishes to plant-based prestige! Now you can savor delicacies from Spain, Germany, Italy, France-and more-in the comfort of your own vegan kitchen. Mark, you had me at 'Vegan Gelato'!" Julie Hasson, author of Vegan Diner and The Complete Book of Pies "The 30 Minute Vegan's Taste of Europe is jam-packed full of vibrant, delicious, healthful recipes that are better than a trip to Europe! This book is a must-have for every kitchen." Julieanna Hever, MS, RD, CPT, Plant-Based Dietitian and author of The Complete Idiot's Guide to Plant-Based Nutrition "This tasty culinary expedition provides a perfect combination of exotic and familiar dishes to enthrall any curious cook. I am eternally grateful to Mark Reinfeld for veganizing these exquisite traditional recipes so we may enjoy them while sustaining a healthful and compassionate diet." Jack Norris, Registered Dietitian, coauthor of Vegan for Life "With Mark Reinfeld's guidance, anyone can produce impressive and delicious vegan meals. Sure to become a classic of healthy and humane cuisine, Taste of Europe is packed with easy recipes that will appeal to vegans and meat-eaters alike." Virginia Messina, MPH, RD, vegan dietitian, coauthor of Vegan for Life "Mark Reinfeld takes compassionate cooking to a new level with these incredible recipes. Taste of Europe makes vegan meals accessible to everyone-and is the perfect cookbook for when you want to impress your meat-eating friends." CookbookMan.com, 9/26/12"The once sparse space of vegan cookbooks is starting to fill up fast. The 30 Minute Vegan's Taste of Europe fills the vegan international cuisine void nicely." Tucson Citizen, 10/5/12"A delightful cookbook which will appeal to not just vegans but also those who are gluten-intolerant." Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy, Oct 2, 2012 "The classic dishes of Europe used to seem 'above and beyond' either my culinary talents or the parameters of plant-based fare, but The 30-Minute Vegan's Taste of Europe changes all that. Mark Reinfeld has created a culinary treasure trove, even masterfully veganizing the scones I learned to love as a student in England. Imagine it: tea time, with no compromises." Vegetarian Times magazine "One of the top five cookbooks of 2012" One of theVegetarian Times's Top Five Cookbooks of 2012 Portland Book Review, December-February 2012"A nice addition to any vegan kitchen shelf collection." PrestigeduMonde.com, 12/17/12"Part cookbook, part travel log, all interesting...If you are looking for delicious, animal-free meals that fit one's modern 9-5 schedule, this is the cooking bible you've been waiting for." Curled Up with a Good Book"Overall Reinfeld's book offers a large variety of relatively easy-to-follow recipes with a European flair. Recommended."

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Book SynopsisWho knew vegetables could taste so good? Vegan powerhouses Isa Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You''ll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

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Book SynopsisPopular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green.A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a pretty simple approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn''t always easy or quick, it can be pretty simple by finding love in the process.A Couple Cooks Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a vegetarian cookbook for non-vegetarians, it''s a beautiful book that''s food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor

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Book SynopsisMost vegan dessert books run the gamut of tried-n-true cookies, cupcakes, and pies. At her East Coast confectionery shops, Lagusta Yearwood takes vegan sweets to the next level. Sweet + Salty features over 100 luscious and imaginative recipes for caramels, chocolates, bonbons, truffles, and more for anyone looking to make their own vegan confections. With everything from the most basic caramel to bold, arresting flavors incorporating unexpected spices and flavors such as miso caramel sauce, thyme-preserved lemon sea-salt caramels, matzo toffee, and more, Sweet + Salty is a smart, sassy, completely innovative introduction to vegan confections.

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Book SynopsisBEST VEGAN COOKBOOK WINNER IN THE PETA VEGAN FOOD AWARDS 2017Packed with comforting, easy-to-make and totally delicious recipes, Feed Me Vegan shows you can be vegan and still have your cake (and mac and cheese, and lasagne, and pancakes) and eat it.Passionate vegan Lucy Watson has you covered with tempting meals from breakfast to supper - as well as all the sweet treats and snacks you need in between! Enough to turn the head of even the most dedicated carnivore, Feed Me Vegan is full of tasty, satisfying vegan fare which will have everyone asking for seconds. Whether you''re already a full-time vegan, considering making the switch or just trying to cut down on meats, fish and dairy, this book is sure to add new favourite recipes to your repertoire.Recipes Include: Fry-Up French Toast with Spiced Plums Cauliflower Wings Mushroom Mac and Cheese

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Book SynopsisJane Plant''s breast cancer recurred five times before she learned of the relationship between diet and the disease. In her international bestselling book, Your Life in Your Hands, she describes how her training and knowledge as a natural scientist enabled her to understand and, eventually, overcome her cancer. In Prostate Cancer: Understand, Prevent and Overcome she then expanded her research into prostate cancer - the second biggest cancer killer among men.In The Plant Programme Jane and fellow scientist Gill Tidey show how adopting a lifestyle of non-dairy eating and healthy living can complement conventional medical treatment of breast or prostate cancer and help in the prevention of the diseases. With hundreds of tasty, easy-to-make and nutritious dairy-free meals for all occasions, as well as tips on how to cope with dining away from home. The Plant Programme can help save lives.Trade ReviewCould change the way you view your food forever. * Womens Health *Easy to follow and practical for a busy lifestyle. * Healthy Options *Her message is one that every woman must read * Daily Mail *

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Book SynopsisNow vegetarians can thoroughly enjoy sushi, too!

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Book SynopsisVegetarian and Vegan Indian Recipes from a Michelin-starred chef  With food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colorful, flavor-rich curries that showcase both classic and lesser-known Indian flavors. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and also celebrates this diverse heritage - but on a more personal note.   Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home.   'Rohit Ghai's backstory is the stuff of culinary legend.' - GQ

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Book SynopsisCarol J. Adams is the author of numerous books including her germinal The Sexual Politics of Meat, as well as Burger, Protest Kitchen, The Pornography of Meat, and others. She is the co-editor of several anthologies on feminist theory and animals. She has been an activist against domestic violence, racism, and homelessness, and for reproductive justice and fair housing practices. A new generation of feminists, artists, and activists respond to her work in Defiant Daughters: 21 Women on Art, Activism, Animals, and The Sexual Politics of Meat and The Art of the Animal: 14 Women Artists Explore The Sexual Politics of Meat. www.caroljadams.comTable of ContentsPreface to the Bloomsbury Revelations Edition 1. When Worlds Collide 2. Are You At Peace? 3. Repairing the Hole in Our Conscience 4. Judgment, Guilt, and Anger 5. Sabotage and Other Meat-eating Defenses 6. Talking with Meat Eaters 7. Stopping the Conversation 8. Love at Work I: Living with Meat Eaters: The Nature of Relationships and Kitchens 9. Love at Work II: Living with Meat Eaters: The Family System 10. Love at Work III: Living with Meat Eaters: Partners and Children 11. Grace at Work: Eating with Meat Eaters 12. On the Job: Working with, for, and (Sometimes) against Meat Eaters 13. Living Among Meat Eaters Online 14. Magician at Work: Cooking for Meat Eaters 15. Being the Mover, Not the Moved 16. Recipes for Yourself and Others — Appetizers — Breakfasts — Soups — Sauces — Tempeh and Tofu — Main Dishes — Side Dishes and Salads — Desserts Notes Acknowledgments Index

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Book SynopsisSince winning everyone over on Ramsay''s Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you''re tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You''ll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit our lifestyle, but whether you have 20 minutes or two hours, coTrade ReviewA refreshing and alternative look at both vegetarian and Indian cuisine, there is no longer any excuse for moaning when vegetarians come for dinner. * The Lady *We love these authentic, yet simplified, easy-to-cook recipes. * Veggie Magazine *If you're an avid curry creator, you'll love this book. * Choice Magazine *

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Book SynopsisDiscover how to create your favourite cakes, biscuits, cookies, breads, scones and pastries with more than seventy deliciously vegan recipes.From classics like Lemon Drizzle Cake, Coconut Macaroons and Red Velvet Cake to Chocolate Chunk Brownies, Bermuda Banana Bread and gluten-free Blueberry Muffins, and from Almond Biscotti, Blackcurrant Cheesecake and Millionaire''s Shortbread to fruity Breakfast Bars, Vegan ''Sausage Rolls'' and Courgette Soda Bread, you will find plenty of mouthwatering bakes in this book that will delight anyone who follows a vegan diet.In Baking It Vegan, nutritionist Catherine Atkinson teaches essential vegan baking techniques with easy-to-follow instructions, and provides recommendations on substitute ingredients suitable for vegans, with great advice on using these alternative ingredients successfully. You will also find plenty of recipes with a healthy twist, such as lower fat, lower sugar, wholemeal and gluten-free bakes.Wi

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Book SynopsisWith an ethos focusing on sustainability, a gorgeous new cookbook putting vegetables at the heart of a small plates menu.Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends or even just for yourself!Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toastsButtermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orangeTempura spring onions with sweet chilli sauce and peanut crumbChicken schnitzel with sauerkrautSpiced monkfish tail with 3 saucesDoughnuts with carrotTrade ReviewFor a long time, the vegetable has been seen as the accompaniment but in this book, beautifully written and put together by Rob Howell, it rightly gains its position as being the centrepiece. Beautiful cookery, fantastic ingredients with a bit of chef technique for everybody to do at home. * Tom Kerridge *Rob Howell has the omnivore’s balance just right – leading with seasonal plants, with a bit of well-chosen meat and fish ‘for special’. And he knows a thing or two about making them all delicious. * Hugh Fearnley-Whittingstall *Playful, inventive, interesting and, most importantly, delicious. I feel so lucky to have an insight into all-things Root and be able to cook Rob Howell’s food at home. * Olia Hercules *So good to see a young cook writing a very inspiring first book. I want to eat the food off the pages; they’re just such delicious recipes. * Angela Hartnett *Fantastic recipes using the very best of ingredients, this book is a stunning celebration of vegetables. Congratulations, Chef. * Niklas Ekstedt *This fabulous restaurant is the best of modern British cooking and in its own, laid-back, unshowy way, provides further proof of just how far British food and cooking has come in the past ten years. Much to be proud of. And proof, in these strange and uncertain times, of the ever-unifying power of serious good food -- Tom Parker-Bowles * The Mail on Sunday *[Rob] transforms his restaurant favourites into simple home dishes that can be completely vegan or vegetarian if you want to tweak them... And while there are plenty of very tasty, utterly healthy dishes to be found, there is also an entire chapter dedicated to cheese. * GQ *You’ll never have vegetables as just a side dish again... Selecting just three recipes out of over 100 glorious feasts for family and friends was hard (the desserts are not to be missed), but let these tasters at least begin to change your mind about the humble veg... * Independent.co.uk *British cuisine isn’t all about ‘meat and two veg’. Rob Howell shows how to create a simple but delicious spring feast starring the UK’s seasonal vegetables. * Great British Food *[Rob] does veg beautifully, imbuing humble green things with delicacy, panache and intrigue. * Scotland on Sunday *A beautifully shot recipe book with the kind of imaginative and just-cheffy-enough recipes that will appeal... Vegetable-led recipes are to the fore, while there are meat and fish supporting acts on display too. It makes me want to head to Howell’s restaurant Root ASAP. * Code Hospitality *Table of ContentsForeword by Josh Eggleton Introduction Snacks Cheese Vegetables Meat, fish and shellfish Desserts Index About the author

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Book Synopsis50 delicious dairy substitutes to make at home! Finding good and tasty dairy alternatives can be difficult, especially if you're used to your bowl of yogurt or cappuccino in the morning. With The Vegan Dairy Cookbook, learn how to make all kinds of vegan dairy products at home that taste just as good as the real thing (if not better)! This helpful guide includes fifty homemade vegan dairy recipes from basic milks and spreads to more advanced cheeses and desserts. Other must-have recipes in your vegan kitchen include: Cashew−vanilla−chocolate ice cream with walnuts & hazelnuts Aquafaba mayonnaise Béchamel sauce Chocolate mousse with caramelized almond slices & sea salt Chive cream cheeze And so much more! Whether you are 100 percent vegan or trying to eat plant-based a little more often, The Vegan Dairy Cookbook is for you.

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Book Synopsis'Dr Gemma is one of the few brave voices in the medical community who is experienced, courageous and confident enough to talk openly about food and its significance in preventing disease to save lives.' Dr Rupy Aujla'Packed full of leading science in a very accessible way and lots of beautiful recipes too.' The Happy Pear'The Plant Power Doctor should be on bookshelves of everyone who wants to live a longer, better life.' Dan Buettner'One of a new wave of GPs who prescribe lifestyle changes as well as drugs.' The TelegraphYou can eat your way to a brighter futureJust imagine if what you put on your plate could radically improve your health right now AND make you healthier in the future too...British family doctor Gemma Newman explores how a simple change in diet helps many common chronic illnesses - from diabetes and heart disease to obesity - and the science that explains why it works.Enjoy over 60 delicious meal ideas to kick-start your plant-powered eating, along with simple shopping lists and meal plans. This book contains everything you need to futureproof your body and mind.Are you ready to discover the power of plants? Let's dive in...Trade ReviewDr Gemma Newman is a sparkling light in the medical field. She speaks from a point of knowledge and wisdom as well as making it easy to digest. The Plant Power Doctor is packed full of leading science in a very accessible way and lots of beautiful recipes too. -- David Flynn and Stephen Flynn The Happy PearDr Gemma is delightful and whip-smart. May you be equal parts entertained and enlightened by her welcoming presence. -- Rich RollDr Gemma is one of the few brave voices in the medical community who is experienced, courageous and confident enough to talk openly about food and its significance in preventing disease to save lives. What you choose to put on your plate is one of the most important health interventions and more plants is certainly the message we all need to hear. This book is a fantastic resource for people looking to improve their wellbeing and I'm personally inspired by Gemma's resilience and effort. -- Dr Rupy Aujla (Bestselling author and founder of The Doctor's Kitchen)A must read for everyone. Food really can be medicine and Gemma shows you how. -- Dr Shireen Kassam (Consultant Haematologist, Founder of Plant Based Health Professionals UK)Plant Power Doctor lays the foundation for a lifetime of good health and happiness - for both your mind and body. -- Rohini Bajekal (Nutritionist and Board-Certified Lifestyle Medicine Professional)An accessible resource, and one that is overflowing with practical, life-saving information. -- Brenda Davis (Research Dietitian)Dr Newman is one of the few doctors who truly understands how to keep people healthy - instead of just treating them when they're sick. Her terrific Plant Power Doctor should be on the bookshelves of everyone who wants to live a longer, better life. -- Dan Buettner (New York Times Bestselling author of The Blue Zones)Knowledge is power and so are plant-based foods! Thanks for making it so easy to understand. -- Derek Sarno (Wicked Kitchen co-founder and author)One of a new wave of GPs who prescribe lifestyle changes as well as drugs. * The Telegraph *

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Book SynopsisEasy plant-based recipes to save you time, money and waste!Over 120 no-fuss meals that celebrate your favourite veg, social media sensation Max La Manna delivers simple vegan food with big flavour to keep things quick and easy.This stunning book delivers solutions with a chapter dedicated to each of our most loved but also commonly wasted ingredients and recipes for how to cook with them, from bread to tomatoes, onions and bananas.Learn recipe hacks and tips on how to get the best out of food, including practical ideas for using up the whole vegetable, transforming leftovers and the best ways to store foods to keep them fresh.Covering everything from weeknight dinners and comforting one-pots, to sweet treats and instant crowd-pleasers, this book embraces the power of plants and shows how anyone can get delicious, veg-packed meals on the table with joy and ease.With minimal ingredients that are easy to source for every recipe, let's make:Speedy Cherry Tomato Fettucine,Black Pepper Tofu Stir-fry,Butter 'Chicken',One-Pan Lasagne,Fluffy Potato Rolls,Carrot Peacan Cake with Orange Drizzleand more.

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Book SynopsisThe hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance ? and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone?s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings ? some innovative, some classics ? with beautiful full color photographs.

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Book Synopsis 2018 Foreword Book of the Year Awards Bronze Winner Protest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time. Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance. A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as: Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals

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Book SynopsisCan't imagine living without cheese? Convinced that dairy-free baked goods just don't cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you've ever heard with 125 bursting- with-flavor vegan recipes for every meal of the day - including dessert! "All those special ingredients are way more expensive." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. "I could never give up cheese!" You won't miss it at all with Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan, Tofu Chevre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches. "What about brunch?" Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions! "My friends won't want to come over for dinner." They will when they get a taste of Carrot Cashew Pate, Portobello Carpaccio, and Gnocchi alia Vodka. "But I scream for ice cream!" Then you'll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches. If you're a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You'll find you can get enough protein, fit in at a pot luck, learn to love cauliflower, and enjoy pizza, nachos brownies, and more - without any animal products at all. (Even vegan pros will discover some new tricks!) Colourful photographs throughout will have you salivating over Kristy's inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

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Book SynopsisA groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.Trade Review“Inventive . . . . From smoldering to savory, this delivers on every level.”—Publishers Weekly “Mallmann, the world’s foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel.”—Bloomberg BusinessWeek “Francis Mallmann has done it again. . . . [Green Fire] marries the world-renowned Argentinian chef’s techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire.”—Haute Living “Explores the flavorful potential of cooking vegetables.”—Associated Press “Inventive . . . . From smoldering to savory, this delivers on every level.”—Publishers Weekly “For legendary Argentine chef Francis Mallmann, innovating outdoor cooking is second nature. His latest book, Green Fire, explores and expands the possibilities for produce well beyond mere kebabs.” —Wall Street Journal “Mallmann, the world’s foremost grilling expert . . . makes the argument for charring everything from berries to citrus to fennel.”—Bloomberg BusinessWeek “Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly illustrated tome . . . covers fruits and a dozen different vegetables suitable for grilling. [The recipes accommodate] a standard Weber grill with other equipment, including a plancha and a Dutch oven.” —New York Times “These are not the obligatory grilled vegetable sides on so many restaurant menus. . . . The recipes are inventive and elevated but simple at their core. And Mallmann includes some workarounds for cooking in different home kitchen setups (you know, just in case you don’t have a giant iron dome and an open firepit in your backyard). As long as you have beautiful produce and fire—and perhaps a bit of Mallmann’s poetic spirit—you can grill anything.” —Goop “Green Fire is every bit as educational as it is inspiring (we’d buy it for the gorgeous photography alone), with tips for coaxing the most flavor out of fruits and vegetables. Vegetarian cooking? Yes. A consolation prize for those who don’t eat meat? Hardly—this book proves that Mallmann’s expertise extends way beyond the realm of steak. . . . Mallmann is a refreshingly approachable cook. Green Fire is full of actually-doable recipes and “a-ha!” moments that quietly boost home cooks’ confidence.” —Spruce Eats “Francis Mallmann has done it again. . . . [Green Fire] marries the world-renowned Argentinian chef’s techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire.”—Haute Living “Fabulous dishes.” —Epicurious “When we think of cooking with fire we automatically think of meat, of barbecue and pit masters. We tend ot overlook the rich history of plant-based cooking over the flame. Vegetables are transformed by fire, and Mallmann’s new book is a well-timed wealth of knowledge on the subject.” —Fine Dining Lovers “Explores the flavorful potential of cooking vegetables.”—Associated Press “Inventive . . . . From smoldering to savory, this delivers on every level.”—Publishers Weekly

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Book SynopsisThe Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves and fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini, Spaghetti with Wild Asparagus, Cream of Pumpkin and Potato Soup with Chestnuts and Cherry Strudel. Seasonal, mouth-watering and fun, these recipes will let the whole family experiment with new dishes, reinvent old favourites and get the most out of local, seasonal ingredients.

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Book SynopsisGood Vibes is a celebration of food that makes you feel good. With veg-forward ingredients and knockout flavours, these are recipes to take your cooking to the next level. From nourishing breakfasts to impressive sharing plates, punchy weeknight meals, soul-warming slow-cooks, and delectable sweet treats, Alby Hailes shares his on-repeat recipes to Energise, Connect, Excite, Comfort and Delight. By one of the most exciting young home cooks in New Zealand, and including vegetarian and vegan options for any eaters, this book is packed with modern, fun and delicious feel-good food to reignite the senses and bring a splash of joy to your kitchen. Including recipes such as: Herb ricotta pancakes with grilled greens and chilli-lime syrup Grilled nectarine and sweetcorn salad with miso dressing Ultra Brussel sprouts with feijoa, apple, hazelnuts and lime Spiced lamb flatbreads with triple-black hummus and sumac feta whip Sweet and sour tofu with creamy coconut polenta Beetroot blush lasagne Harissa roast lamb with minted pomegranate gravy Ultimate vegan burgers Black sesame, rose and cardamom cake with honey mascarpone icing Peanut masala caramel slice Tahini, white chocolate and boysenberry brownie

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Book Synopsis"A Kind Life takes readers on a personal journey, laying a pathway of how to live more kindly on the earth" —Keegan Kuhn, co-director of CowspiracyWhat does it mean to live a kind life? In this inspiring book, a mother-of-two provides a blueprint for how she and her family adopted a plant-based lifestyle, sharing the eye-opening facts that convinced her they needed to make a change.Carina Wohlleben grew up at nature’s doorstep, in a mountain lodge surrounded by forests and fields where her family grew vegetables and raised animals. Her father, the forester and bestselling author of The Hidden Life of Trees, taught her about the value of wilderness and the importance of preserving nature for everyone.But it wasn’t until she was a new mom that she had an epiphany about how her own daily habits were connected to the ecological crisis we are facing.After learning that we can reduce our environm

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Book Synopsis'delicious', Times 'mouth-watering', Great British FoodWith bold flavour combinations and clever use of everyday ingredients, Higgidy shows how to create exciting dishes that will have even the most dedicated of meat eaters calling for seconds.The focus is on food for every day - whether that's a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata. Going beyond the pie and tart, recipes for everything from a One-pan Roast Carrot and Chickpea Traybake to an Artichoke and Butter Bean Salad make this a cookbook you will turn to again and again.Trade ReviewBake yourself happy with these simple and delicious weekend lunch recipes from food writer Camilla Stephens * The Times on Higgidy The Cookbook *

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Book Synopsis'A great book jam-packed with tasty plant-based recipes' - BOSH!Stefanie Moir is an international inspiration. In Naturally Stefanie, she shares the delicious vegan recipes, goal-based workouts and daily rituals that have transformed her life and those of her thousands of fans. Discover how Stefanie can kickstart your journey to a healthier, happier and stronger you.Nurture a healthy relationship with food - take a relaxed approach while relishing what you eat.Learn new ways to cook with plants - it's not all lettuce and green juice!Create a nourishing lifestyle - ditch diets and faddy fitness for good.Weight train with confidence - feel strong in your own body.Make food and exercise fun - no matter who you are!With over 100 plant-based recipes, tips for self-care and workout guides, Naturally Stefanie's plant-powered way of life will help you feel your best. Whether you re a committed vegan and gym-goer or looking to add more plants and exercise to your life, Stefanie's enthusiasm is infectious. And wherever you are on your personal wellbeing journey, her passion will inspire you!

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Book SynopsisWhat’s not to love about sheet pan cooking? It is super-convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour! More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of the truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too – fabulous fritters, glorious soups and the best-ever baked porridge. Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and The Americas as well as ideas designed to showcase your own local seasonal produce.

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Book SynopsisA collection of 31 delicious vegan recipes with traditional Nigerian flavours. Maggie''s immaculate balance of flavours combined with playful presentation ensures these are recipes to remember for those wanting to explore broader, more environmentally responsible culinary horizons.

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Book SynopsisWhether you're looking for perfect party cana-pies, tasty tray bakes or indulgent showstoppers, Pieminister's easy-to-follow recipes and intriguing flavour combinations will help you to bake things better. From plant-based and gluten-free creations to ones that feature sustainable meat, this book is packed with pies for everyone.Among the recipes you'll find features on some of the authors' sustainability heroes and top tips on environmentally friendly eating, as Pieminister share the wisdom they have gained over their last 20 years of pie making with a conscience. This is a cookbook that's thoughtful, delicious and most of all, fun.Shortlisted for a British Book Design and Production Award

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Book Synopsis''Leon is the future'' - The TimesMake the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals. The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.Recipes include: - Asparagus & Wild Garlic Frittata - Jackson Pollock

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Book Synopsis'Packed full of enticing recipes to make plant-based your way of life' Madeleine ShawRoz Purcell is a firm believer that your body needs to be fuelled right - not only to get you through your day, or week - but to set you up for life.In No Fuss Vegan, Roz shows how to introduce more plant-based eating into your life.If you're in the mood for comfort (try Shepherd's Pie or Blueberry Crumble), freshness (how about a Tortilla Salad followed by Pineapple, Mint and Lime Sorbet) or something quick and easy (Pea Pesto Pasta and Almond Crunch Cups you have on standby) you're sure to find something that will become a favourite.Whether you're a committed vegan or just looking to cut down on meat and dairy, Roz will inspire you to experiment with her tasty and nourishing plant-based meals, snacks and desserts.Fuel Right = Fuel for Life'Perfect for anyone who is looking to try vegan cooking or just wants to introduce more vegetables into the diet through tasty, no-fuss meals' Easy FoodTrade ReviewThe single best thing you can do for your health and the planet is to eat more plants. No Fuss Vegan is packed full of enticing recipes to make plant-based your way of life -- Madeleine ShawPerfect for anyone who is looking to try vegan cooking or just wants to introduce more vegetables into the diet through tasty, no-fuss meals * Easy Food *Roz Purcell's plant-based recipes deliver lots of flavours and couldn't be easier to put together ... There's something here for everyone in the family * Irish Examiner *Thank goodness for Roz Purcell * Sunday Business Post Magazine *

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Book SynopsisWarming soups include Butternut Squash with Allspice and Pine Nuts plus lighter choices for summer such as Courgette, Broad Bean and Lemon Broth. Try delicious Snacks and Light Meals – choose from Hot Red Pepper and Walnut Dip; Lentil, Carrot and Coriander Pâté; and Sesame Potato Wedges with Peanut Dipping Sauce. Satisfying Salads to enjoy include Tabbouleh with Chickpeas and Spring Greens; Spicy Cauliflower and Swiss Chard Salad; and Fennel and Orange Salad with Black Olives. Filling Hot Dishes to savour are Stir-fried Tofu with Crisp Greens and Mushrooms; Barley Risotto with Radicchio; and Creamy Vegetable and Cashew Nut Curry with Coconut Milk. Sweet Things are a must – choose from Tropical Fruits in Lime and Chilli Syrup; Rhubarb and Apple Crumble; and Cherry and Hazelnut Oat Cookies. Finally, Drinks include nutritious yet delicious concoctions such as Pineapple and Passionfruit Soy Shake; Peanut and Carob Smoothie; and Date, Banana and Rice Milk Frappé.

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