Vegetarian Cookery and vegetarianism Books

Book SynopsisOver 100 recipes for exciting meals packed with fresh fruit and veggies Each recipe has a Hero Food feature, explaining why those ingredients are great for your childKids Cook spreads to encourage children to get involved with the cookingFamily favourites feature alongside exciting new ideasRecipes for breakfasts, lunch boxes, after school snacks, quick weekday meals, relaxed weekend meals and yummy sweet treatsPacked with over 100 quick, easy and fresh recipes that are nutritious and use vegetables in interesting and inspiring ways, this bright and fun book is set to lure even the most reticent of eaters. From vegetarian versions of family favourites - such as sausages and mash, chilli and rice or spaghetti Bolognese - to exciting new ideas like deliciously cheesy broccoli bites, there are ideas for every type of meal including energy-boosting breakfasts, super snacks and packed lunches. And as kids are much more likely to be interested in eating food they have made themselves, there are Kids Cook recipes children can make themselves to encourage them to get involved in the kitchen.

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Book SynopsisWhat is "compleating"? Completely eating every part of a fruit or vegetable! Plant-based diets are a wonderful way to protect the planet, but fruits and vegetables still have carbon footprints, and often the parts we throw away or compost are the most nutritious and delicious bits. Ellen Tout, sustainability expert and dedicated vegan, is passionate about maximizing the benefits of veganism, and through just a few simple tips, tricks and ingenious recipes she can revolutionize the way you cook. Transform banana skins into pulled "pork"; make amazing vegan butter from the liquid in a can of chickpeas; give new life to leftover wine by making your own vinegar; forget everything you knew about kiwi by whipping up a batch of "whole kiwi" salsa for tacos. Arranged alphabetically, not only does each section include internationally-inspired recipes, but also tried-and-tested, environmentally-friendly alternatives to household cleaning, beauty products, and pet food. Dye fabrics pink with avocado skins; or transform a coconut half into a houseplant pot. "Compleat recipes" show how to make dishes that use every part of the ingredient, such as Pumpkin Pie with Caramelized Seeds or Carrot Top Tabouleh, while techniques such as pickling, fermenting and off-cuts broths can save pretty much anything from the bin. Whether you're an experienced vegan cook, or just starting to explore plant-based eating, you're sure to find inspiration from this encyclopaedic guide.Trade Review"Jam-packed full of so much advice –⁠ so friendly, helpful, packed full of tips, tricks, delicious recipes and easy ways to compleat in a satisfying every day way." - Melissa Hemsley"A modern and mindful guide to zero-waste living, with practical tips, trends and budget-friendly recipes." - Katy Beskow, bestselling author of 15 Minute Vegan, Five Ingredient Vegan, Vegan Fakeaway and Easy Vegan Bible"This book is a great education on how to use beautiful produce to its full potential. Roots, shoots, tops and all!" - Bettina Campolucci Bordi AKA Bettina's Kitchen, author of Happy Food and 7-Day Vegan Challenge"Ingenious ideas for making the most of every type of leftover, this book will be a well-thumbed resource in my kitchen." - Georgina Wilson-Powell, founder and editor of pebble magazine"I love it! I know this is a book I will continue to enjoy reading and using throughout the seasons." - Rose Elliot, author of The Complete Vegan

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Book SynopsisDeeply nourish and balance your life with the colours of nature. The chakras are an ancient system of connection between body, spirit and the planet. By learning to recognize the energy imbalances in your body, and eating vibrant foods, make the most of nature’s abundant healing pantry, ensuring rejuvenation, nutrition and spiritual sustenance. In this book, chakra expert and modern medicine woman Annika Panotzki shares: over 80 delicious, vegan and refined-sugar-free recipes for every meal, including rainbow burgers, mini tacos, bliss bowls and psychedelic chia a holistic approach to living vibrantly including breathing and intention-setting gratefulness and mindfulness exercises ceremonies and rituals for your everyday life shamanic wisdom about your chakra system a 5-day reset programme to kick-start incorporating the chakra system into your life With this book as your inspiration, create a loving relationship with yourself and the planet.

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Book SynopsisGrow your own fruit and vegetables, herbs, salads and sprouts, and then turn your produce into delicious, no-fuss vegan meals that are healthy for you and the planet. Father and daughter team, Piers Warren and Ella Bee Glendining, share successful growing techniques and seasonal recipes, plus years of experience of animal-free, healthy living. They show you how to: * Grow your own food * Garden without animal products * Grow more challenging but delicious crops * Produce food all year with practical growing techniques * Store any excess to keep you going through the leaner months * Cook your produce with a selection of satisfying and delicious recipes Discover the fun and huge sense of satisfaction that comes from cooking something you have produced yourself. Grow and eat for a more ethical, healthy and sustainable world!Trade Review"The title of this lovely book really says it all, but what it cannot convey is the sheer joy of learning so much about the beautiful vegan cuisine available to us, and how easy it is to make sensational dishes which will delight everyone eager to eat well and healthily. At once scholarly and entertaining, it is gloriously illustrated and the recipes are easy-peasy to follow. It's for everyone who wants the world to be a better place for animals, for plants and for us. Delicious in every way." - Joanna Lumley (actress and activist); "If you have a small plot, this is for you, if you have a balcony, this is for you, if you have a window box, this is for you, and if all you have is hope, this is for you ... After reading this brilliant book something strange came over me, I just wanted to eat it. It's that good." - Benjamin Zephaniah (poet, writer and musician)

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Book SynopsisThe official Demeter Cookbook presents over 200 recipes, developed and collected by Swiss chef Hermann Spindler, for sauces, soups, hors d'oeuvres, salads, main dishes, puddings and desserts. It also features special recipes for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, savoury and sweet pastries, muesli and drinks - interspersed with informative commentary on the value of spices. Since its foundation by Rudolf Steiner in 1924, the international biodynamic agricultural movement has produced high-quality, 'premium organic' food that is increasingly sought after and respected for its flavour, quality and nutritional value. The Demeter brand certifies that the product concerned has been grown and processed using verified biodynamic methods. Hermann Spindler has been head chef at the Lukas Klinik for many years, where his kitchen has gained an outstanding reputation. Alongside food preparation methods that conserve nutritional value, imaginative presentation of dishes and freshly prepared meals, the special nature of the Lukas cuisine is based on the careful selection of Demeter foods, local sourcing where possible, and seasonal use of ingredients. A selection of Spindler's delicious lacto-vegetarian, wholefood recipes - based on the core principles of anthroposophic nutrition - are collected here in an easy-to-use presentation.Trade Review"The aims of biodynamics are to produce food which nourishes the whole human being and to practise an agriculture which enhances the earth's future..." "The specific qualities and characteristics of Demeter produce contribute to a form of nutrition which enhances vitality and promotes inner life." - Nikolai Fuchs, Agriculture Section, Goetheanum, Switzerland.

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Book SynopsisIs it a scene? Is it a trend? Or is it a timeless lifestyle? So many of us are either flirting with or diving head first into vegetarianism and veganism, making it today’s the fastest growing lifestyle movement. Could there be a better home for all this than London, where so many cultural changes have started? Vegan and vegetarian restaurants are now a major movement in the capital. These new meat free eateries are a far cry from the brown mush cuisine of the past, and are now offering some of the best food to be found in the city. So regardless of whether you’re a lifelong vegan, a newcomer, a Flexi or just a tad curious – this book will help you discover a world of new flavours. We’ve left no leaf unturned – all London’s major vegetarian and vegan restaurants are included, as well the best shops, markets traders and service providers that are making a stand against the use of animal products. The detailed reviews are accompanied with great pictures, clear information and colourfully illustrated maps, making this new book an essential pocket-sized passport to vegetarian and vegan London.Trade Review“The thing I really love about this book is the way that it not only covers the big establishments, but it gives the same amount of space to kiosks, cafés and community ventures. Vegan London is on the rise. Vegan London is in this guide.“ Benjamin ZephaniahTable of ContentsCentral Bloomsbury & Fitzrovia 6 The City 24 Covent Garden & Soho 36 Marylebone & Mayfair 58 North Camden, Chalk Farm, Kentish Town & Primrose Hill 72 Hampstead 102 Holloway, Crouch Hill & Tufnell Park 104 King’s Cross & Islington 118 Drummond Street 134 Stoke Newington 138 West Fulham 153 Hammersmith 154 Kensington & Chelsea 156 Notting Hill 166 Richmond 176 South Brixton 182 Brockley 206 Deptford & New Cross 208 East Dulwich 210 Elephant & Castle, Lambeth & Vauxhall 212 Peckham 224 Southwark 236 Streatham 238 Wimbledon 239 East Bethnal Green & Mile End 242 Dalston 256 Hackney South 268 Hackney Wick 288 Spitalfields, Shoreditch & Brick Lane 290 Walthamstow 312 Shops 320 Events 340

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Book SynopsisVegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents'' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of cast iron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal that may be the envy of many a carnivore, everyone will admit that the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear.. We will not pretend, nor does the author, that every recipe is a culinary thrill, but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge. The literature of vegetarian cookery starts with Thomas Tryon''s 1690 Wisdoms Dictates , but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in logical chapters covering Soups; Salads; Beans, Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and Sausages; Moulds and Galantines; Pies and Pastries; Vegetable Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc., closing with menus for banquets and celebrations including Christmas Dinner. The recipes are offered in their original form with minimal editorial suggestion as to how they may be achieved.

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Book SynopsisIncludes over 100 recipes from the repertoire that has made Terra a Terre the most talked about vegetarian restaurant in Britain.

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Book SynopsisAuthor Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. His collection of unique, delicious veggie burger recipes include Easy Bean Burgers, Red Lentil and Celeriac Burgers, Quinoa Burgers, Tofu and Chard Burgers, Tempeh Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Spinach and Chickpea Burgers, and Sweet Potato Burgers with Lentils and Kale. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are quick and easy to assemble. The wide variety of tastes and flavours will excite every palate and suit every craving and occasion. And the mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too.Trade ReviewThis is a terrific book! I've never been a fan of veggie burgers - neither the word ' veggie' nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor - and burgers that go far beyond any microwavable snack. ..I'm headed to my kitchen right now. Deborah Madison, author of The Green's Cookbook

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Book Synopsis Dairy-free diets are now in vogue. Soya yoghurts, almond milk, coconut ice cream, and tofu are widely sold in supermarkets. Vegan cafés and restaurants are popping up everywhere. And there''s plenty going on in the media too: as celebrities ditch the white stuff, scientists debate the impact of veganism on climate change. It wasn''t always like this. Back in the 1970s and 1980s, eating a plant-only diet was seen as a far more radical and counter-culture choice than it is today. At that time, even lacto-vegetarians?those who eat dairy and honey but no meat or fish?were on the fringes ("It felt like we were a different sect of people," said Mary McCartney, Paul McCartney''s daughter, of her vegetarian family in the 1970s.) Vegans were ahead of their time. They were inventive, resourceful and creative. They squeezed vegetable juices, creamed cashew nuts into ''cheeses,'' poured tofu into blocks (you couldn''t nip out to the grocers to buy a pack), mashed lentils into rissoles and stirred up everything from sugar-free puddings to soups and goulashes. What they came up with was an affordable way to eat healthy dairy alternatives, without the added chemicals, sugar, and salt, which are now so often added to the processed versions produced by major food manufacturers. This book is a collection of recipes from this time and gives them a proper context, referring to the communities and households who created the recipes and what it was like for vegans back then.

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Book SynopsisThe part-time vegetarian who was identified in Sally’s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable–based alternatives. The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian café within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes. Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally’s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories). Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisMany of us, for various reasons, are trying to reduce the amount of meat and dairy in our diets but are reluctant to let go of our favourite foods.When chef Sam Murphy decided to change her lifestyle, originally just to lose weight and have a more balanced diet, she assumed that her days of eating pizzas, burgers and brownies were over. But after experimenting in the kitchen, Sam realized that she could still eat all of those irresistibly indulgent dishes while looking after herself and the world around her.Bringing all of Sam's best recipes together, this incredible collection includes delicious, healthy options for breakfast, lunch and dinner, as well as sides, salads, sauces, smoothies and desserts. It features Sam's recipes for:Spaghetti CarbonaraChickpea Chilli Cheese ToastiesLoaded Vegan Hot DogsSalted Caramel BrowniesCookie Dough CerealThe Vegan Big MacAnd many, many more.Whether you're looking to go without meat or dairy every day, every week or just once a month, or if you just want to indulge in guilty food without the guilt, Beautifully Real Food is the perfect guide to making meals you can really enjoy.

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Book SynopsisA brand new collection of recipes from Anna Del Conte that make vegetables the star of the show. Organised in an A–Z format from aglio to zucchina, Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella, parmigiana di melanzane, fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.Trade Review'[The] recipes are simple and utterly beguiling. A keeper.' * The Sunday Times Ireland *‘Anna Del Conte is a food writer you’d like to have with you in the kitchen…like all of her cookbooks, this is a classic.’ * The Independent *'It wouldn't be home for me without her books on the shelves.' -- Nigella Lawson * Nigella Lawson Cookbook Corner *'[T]he doyenne of Italian cookery –Del Conte has published some of the most influential books on the subject.' * Waitrose Weekend *

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Book SynopsisThe Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.

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Book SynopsisWhen it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it''s Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking.

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Book SynopsisGreens Restaurant was founded in 1979 by San Francisco food aficionado Deborah Madison and quickly gained recognition as a pioneering restaurant devoted to vegetarian cuisine and a farm-to-table philosophy long before it became a mainstream trend. Fast forward to today with Executive Chef Katie Reicher, as she continues the legacy of gourmet, creative, and culturally diverse vegetarian food, incorporating traditional methods while letting the seasons guide her. Using flavors and ingredients from Ethiopia, Korea, Iran, Hungary, and more, Chef Reicher has boldly brought Greens Restaurant to new heights. Dishes such as roasted carrot hummus with harissa sauce to yuzu kosho-lathered brussels sprouts to aloo saag pot pie, all highlight the amazing diversity, versatility, and creativity she brings to vegetable dishes, showcasing how vegetarian cuisine can be both classic and contemporary.

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Book SynopsisA Superfood with Super FlavorNothing beats affordable, healthy, easy and delicious. Vegan recipe developer Sarah Doig checks all those boxes with the humble, albeit mighty, bean. Everyone's favorite legume makes cooking a breeze: Beans are cheap, easy to prepare and great vessels for all kinds of flavors. Not to mention, they're a powerful plant-based protein source full of fiber, iron, potassium and other vital micronutrients. Sarah puts the spotlight on this heart-healthy staple in 60 bean-iful recipes including: Miso Mac & Beans with Chili Crumb Edamame & Mango Salad with Chili-Lime Dressing Smokey Chipotle Beans with Zesty Corn Crema One-Pan Bean Lasagna Caesar-Style Crispy Butter Bean Salad Beany Sausage Rolls Orange Gochujang Noodles with Tofu & Edamame Bravas Beans with Garlic AioliPerfect for nourishing yourself at the end of a long day or whipping up something special for frie

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Book SynopsisChef Sameer Gupta has quietly shaped Rajasthani cuisine for decades. He has trained young women from Marwari and royal families, curated grand destination weddings and organised cooking classes. Through his students and patrons, he has, in a way, shaped the way families across Rajasthan cook, eat and serve their traditional food.

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Book SynopsisMake the switch to a dairy-free lifestyle—or simply consider a dietary change—without sacrificing flavor with this cookbook full of delicious recipes by Chef Bai. Cheese can be the breaking point that keeps many from breaking up from dairy—because let's face it, dairy is delicious. In Breaking Up With Dairy, Chef Bai shares over one hundred unbelievable plant-based dairy recipes. Includes recipes that mimic beloved cheeses like Gorgonzola, Young Gruyere, Pepper-Jack, Parmesan, and more, which you can use in the following recipes: -Baked Truffle Mac -New York Style Spelt Bagels with Roasted Garlic Cream Cheese -Breakfast Pizza Pockets with Hollandaise -Mini Quiches -Air-Fried Ricotta Balls with Ratatouille Sauce -And so much more! Breaking up with dairy doesn't have to feel like a loss with these mouth-watering substitute dishes!

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Book SynopsisNo Meat Athlete is the plant-based guide you need to perform at your very best, no matter where you are on your fitness journey. Combining proven training plans, easy yet innovative recipes, and motivational stories into a unique fitness guide, healthy-living cookbook, and nutrition primer, No Meat Athlete is perfect for all athletes, from beginner to elite, who want to enjoy the health benefits of a meatless lifestyle. Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, US Olympian Kendrick James Farris, and surfer Tia Blanco. In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including: Weight loss, which often leads to increased speed Easier digestion and faster recovery after workouts Improved energy levels to help not only athletic performance, but your daily life Reduced impact on the planet In this revised and updated edition, you’ll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries. No Meat Athlete is your road map to top-notch performance, the plant-based way! Table of ContentsForeword by Brendan Brazier Introduction How adopting a plant-based diet might just make you a better athlete, my story of qualifying for the Boston Marathon six months after I became a vegetarian, and how to use this book Section I: How Plant-Based Nutrition Can Work for Athletes [updated advice and sections added] Chapter 1: Food and Nutrition Philosophy (When Did Eating Become so Complicated?)What’s wrong with our modern attitude toward food and what we can do to fix it Chapter 2: Getting Started: Creating a Healthy, Plant-based Eating HabitHow to use the tools of habit to make a healthy diet last; a simple approach to eating right without counting calories or following complicated rules Chapter 3: An In-Depth Guide to Plant-based Nutrition for SportsGuidelines for getting everything you need to fuel your active lifestyle Chapter 4: In the Kitchen: Basic Cooking Skills to Save You Time, Energy, and EmbarrassmentHealthy, plant-based eating starts with getting into the kitchen—a quick-start guide to cooking fast, delicious meals Chapter 5: Recipes to Fuel Plant-Based Athletes (and their Families, too!) [10 new recipes added]57 recipes for breakfast, lunch, dinner, desserts, snacks, and sports Section II: Running on Plants [updated advice and sections added] Chapter 6: How You Can Learn to Love RunningThe reasons that make running one of the best sports for getting in shape—and staying that way for life Chapter 7: How to Make Running a HabitCreating the running habit and the simplest approach to running safely and efficiently Chapter 8: Taking It to the Next Level with Advanced Training TechniquesWorkouts for serious training and workout-specific nutrition guidelines Chapter 9: The No Meat Athlete 12-Week Strength Plan [This is an all-new chapter.]Increase your overall athletic fitness with this 12-week strength program, created by vegan bodybuilder Robert Cheeke Chapter 10: Training for Your First (or Your Fastest) Race Running gets fun when you sign up for your first race; specific training plans for 5K, 10K, and half-marathon

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Book SynopsisGoodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even Beet “Tartare”! In this exciting new edition of his acclaimed first cookbook, Lukas Volger conjures fresh produce, beans, and grains into even more delicious veggie burgers, sliders, and sides. Eating your vegetables has never been so satisfying.

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Book SynopsisSimple, straightforward and delicious – Easy Vegan Bible is the ultimate guide for plant-based mealtimes, bringing you 200 new recipes from bestselling author Katy Beskow.Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen. The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you''ll be able to produce delicious food, every time hunger calls.Clearly labelled as 15-minute, 30-minute, 5-ingredient or one-pot, the recipes cater for every craving. From French toast for breakfast or a Chickpea and pesto toastie for lunch, to suppertime Panzanella o

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Book SynopsisWhen author Cheynese Khachame became vegan, she brought her passion for Asian cuisine along for the ride. As she veganised - and improvised - her favourite recipes, TikTok followers ate it up! Now, in Oodles and Oodles of Vegan Noodles, Cheynese plant-ifies popular dishes from Japan, Vietnam, Thailand, and China and offers entirely new noodle recipes. From cold to hot, soups to sauces, this cookbook fulfills all your wildest cravings - cosy up with a bowl of Vietnamese Pho, spice up your lunch with Soba Salad with Spicy Peanut Sauce, or give classic carbonara a twist with Udon Carbonara Japanese Style. With more than fifty delicious plant-based recipes and mouthwatering photos, Oodles and Oodles of Vegan Noodles is your one-stop shop for meals to slurp!

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Book SynopsisOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises. Table of ContentsPreface: Pickling and tsukemono—a culinary tradition worth preserving1. Vegetables and tsukemono—made for each otherMaking vegetables more palatableThe taste and smell of ‘home’Tradition and renewal2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and “vegetable pasta”Radishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers6. Tsukemono in Japan“Preserving the Japanese Way” at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation

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Book Synopsis'A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen.' – Anna Jones author of A Modern Way to EatMy New Roots is packed with more than one hundred simple and mouth-watering vegetarian recipes, including fragrant courgette and coconut noodle soup, homemade ginger ale, comforting chocolate chilli and a decadent chai upside-down plum cake. Whether you're vegetarian or vegan or just want to introduce more plants into your diet, there are so many seasonal options to choose from in this beautiful book. My New Roots embraces all-natural ingredients – so you can have as much as you want and know that it's good for your body. With options that are free from sugar and gluten, these seasonal, healthy recipes are designed to taste incredible, satisfy your appetite and make you feel fantastic. Sarah Britton's healthy eating blog My New Roots draws over half a million views a month with her vibrant vegetarian dishes. This beautiful book puts delicious and irresistible whole foods at the centre of every plate.'Sarah Britton is a shining example of the benefits of healthy, meat-free eating . . . My New Roots takes the plant-based crown' – StylistTrade ReviewSarah is one of my all time favourite cooks and people and one of the only voices I trust on nutrition. Sarah effortlessly weaves together healthful cooking and deliciousness in a rare and brilliant way. A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen. * Anna Jones, author of A Modern Way to Eat *Sarah Britton is a shining example of the benefits of healthy, meat-free eating ... My New Roots takes the plant-based crown' * Stylist *Queen bee of the health blogs * Bon Appetit *Recipes range from the seed extravaganza that is her life-changing loaf of bread (understand this literally) to her frugal carrot-top and garlic-scape pesto * Guardian *arguably the most visually mouthwatering food blog around! * Forbes *Table of ContentsIntroduction - i: Introduction Chapter - 1: Essential Techniques Chapter - 2: Spring Chapter - 3: Early Summer Chapter - 4: Late Summer Chapter - 5: Autumn Chapter - 6: Winter Chapter - 7: Stocking the Pantry Acknowledgements - ii: Gratitude Index - iii: Index

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Book SynopsisIn this book, Yumiko Kano shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs

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Book SynopsisEmbrace a plant-based diet in 2021 with Angela Liddon''s classic vegan cookbook, containing over 100 easy and delicious recipes''A colourful compendium of plant-based recipes'' Daily Telegraph_______Angela Liddon''s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Filled with over 100 family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.These tasty recipes include . . .- ENERGY-BOOSTING BREAKFASTS such as glowing rainbow smoothie bowl, roasted breakfast hash and apple pie overnight oats- TASTY ENTREES such as chilli cheese nachos, sun-dried tomato pasta and comforting lentil and chickpea curry- SIDES AND SALADS such as protein power rainbow quinoa salad, marinated italian tofu and miracle healing broth- SNACKS AND DESSERTS such as chocolate-dipped macaroons, spiced buttercream frosting, lemon cheesecake with strawberry-vanilla compote- HOMEMADE STAPLES such as vegan mayo, almond-hazelnut butter and coconut whipped creamA beautiful go-to cookbook from one of the internet''s most most popular voices in food, Oh She Glows Every Day proves that it''s possible to cook simple, nourishing, and tasty vegan meals for every day of the week.''You will want to make everything'' Independent''Glowing with goodness'' Vegetarian LivingTrade ReviewWith over one hundred tasty, family-friendly plant-based recipes in the follow-up to the bestselling Oh She Glows Cookbook, Oh She Glows Every Day is the perfect book for busy people wanting fuss-free healthy eating on a daily basis. * from the publisher's description *A colourful compendium of plant-based recipes. A selection of healthy dishes for vegans, vegetarians and omnivores alike, as well as options for those with food allergies. Liddon provides easy, freezable and "kid friendly" dishes for time-strapped parents who are keen to ensure that both they and their offspring can maintain a healthy diet * Daily Telegraph *You will want to make everything -- IndependentGlowing with goodness -- Vegetarian LivingAngela Liddon of Oh She Glows is an ace vegan cook -- Emerald Street, StylistThis is such a complement to Angela's first cookbook - more healthy and usable recipes that will become a part of your everyday cooking. -- Sara Forte, author of The Sprouted KitchenThere she glows again! Angela's second book is divinely inspired and endlessly inspiring - she is a fountain of brilliant ideas. -- Sarah Britton, author of My New Roots

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Book SynopsisThis exciting, new cookbook is for the food curious and people who like to cook as well as for home cooks who want to reinvigorate their repertoires and uncover the healing properties of food. Now Promotionally Priced!

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Book SynopsisIn Fake Meat, bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving. “I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions. “I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table. “These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

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Book SynopsisBest-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America’s healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like James Beard Award–winner James Wayman, “the Gullah chef&rdq

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Book SynopsisNeed to shift weight and feel full of energy? Award winning Nutritionist Christine Bailey shows you how with the effective 30-Day Vegan Diet Plan.Trade ReviewCombining cutting up to date nutritional research and clinical wisdom on vegan diets, Christine Bailey provides a clear, carefully individualized, blueprint for weight loss and good health. It is, quite simply, the best vegan diet programme book I've seen. - Dale Pinnock, The Medicinal ChefA comprehensive and clever plan covering all aspects of a vegan diet, with particular focus on effective weight management. There are no gimmicks or fads, instead a combination of the latest research with simple yet delicious recipes that Christine Bailey is rightly known for make Go Lean Vegan a must-have diet plan for everyone. - Ian Marber, Nutritional chef and co-founder of The Food DoctorChristine Bailey's Go Lean Vegan is a revolutionary approach to health that fills the gap between a nutritional based vegan programme and an effective weight loss programme that works. If you are looking to optimise your health, lose weight, boost vitality and follow a delicious plant based diet this is the book for you. Christine is one of the leading nutritional chefs able to combine science based knowledge into practical and delicious recipes everyone can enjoyIf you want to adopt a vegan way of life, then do it right. This is a clear, science based and practical programme that focuses primarily on a healthy vegan diet and is steeped in the nutritional research that underlies all effective weight management.

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Book Synopsis30 new recipes in a mini pocket book from bestselling cookery author Deliciously Ella.The first of Deliciously Ella''s ''Bite-size Collection'' - a new series of small-format books - celebrating the delicious, nutritious and super speedy smoothies and juices that Ella loves! Featuring 30 all-new recipes for nourishing smoothies and amazing juices bursting with simple, plant-based ingredients full of flavour and goodness.Easy, quick and perfect to fit into a busy lifestyle, enjoy a Blueberry and Pear Breakfast Blend, an energising Green Dream or a heavenly Minty Coconut Shake, to add a natural Deliciously Ella kick to your 5-a-day!Trade Review*The UK's biggest selling debut cookery author of all time* * Nielsen **Featured in the Top 10 Influential British Foodies 2016* * The Grocer *The food writer everyone is talking about! * Telegraph *Ella Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I...am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author of Crazy Sexy Diet *

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Book Synopsis**A new edition of How to Go Vegan -- updated for Veganuary 2022**GOING VEGAN IS EASY!Whether you're already a full-time vegan, considering making the switch to help fight climate change or know someone who is, this book will give you all the tools you need to make the change towards a healthier, happier and more ethical lifestyle. How to Go Vegan includes...Why try vegan?Animal welfare, the environment and global warming, health benefits, spirituality, religion and your personal adventure.Vegan at homeSurprisingly vegan foods, reading labels, vegan ingredient essentials, easy replacements, how to be the only vegan in the family, vegan kids and what to do about cheese!Vegan out in the worldEating out, eating at friends' houses, answering questions from loved ones, travelling vegan.Living the vegan lifestyleMeal plans, tips and tricks, what to do if you're struggling, how to celebrate being a vegan, sports, fitness and allergies.How to go vegan. It's easier than you think.Trade ReviewFor those who are thinking about going vegan, or those who are hesitating, this book is for you. Think of it as first aid. It contains facts, wisdom, truth, and it's practical. -- Benjamin ZephaniahOne of the best decisions I have made in my life was choosing to follow a plant based ethical vegan lifestyle. It has changed my life completely and made me feel at peace with myself. It unites my head with my heart philosophically and unites my body with our wonderful planet in the most compassionate and creative manner regarding my food choices. It is a win-win situation because a vegan lifestyle is now accepted as the healthiest choice both for my body and for our wonderful planet. This excellent book will be your guide. I heartily recommend it. -- Peter Egan8 years ago, Veganuary changed my life and if you're vegan-curious, How To Go Vegan is a MUST READ! -- Jasmine Harman

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Book SynopsisDon't run. Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:- Magical Coconut Cookie Bars- Chocolate Chip Cream Cheese Brownies- Peanut Butter Crisscrosses- NYC Black & Whites- Key Lime Shortbread Rounds- Call Me Blondies- Macadamia Lace CookiesThroughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!Trade ReviewBust, December/January 2009/2010 "With their newest collection, classic cookie recipes get...magical treatment...Out just in time for holiday cookie-swap season, this treasure trove also has options for every dietary restriction...ensuring your baking will be the hit of the party no matter where you go." regarding the Caramel Pecan Bars, Naples Daily News FL, 12/3/09 "All the taste testers for Vegan Cookies Invade Your Cookie Jar apparently raved about this goody, nutty bar cookie. It's a treat for the enlightened, for those with dairy allergies-and for the rest of us." The Hippo NH, 12/2/09 "The answer to the question 'What cookies can I make that both grandma and the newly vegan cousin can eat?' Moskowitz has become the authority on hip, fun, not-scoldy vegan eating...An ideal reference for those dealing with allergies as well as philosophical restrictions." Kingman Daily Miner, 11/27/09 "A delicious sequel to Vegan Cupcakes Take over the World and Veganomicon...Recipes which would whet any appetite and still be healthy...When you see the beautiful pictures, you can just about taste them." Rockford Register Star, 12/9/2009 "Tempt yourself...Isa and Terry share their best mixing, baking and decorating techniques and tackle age-old cookie conundrums." VegNews, January/February 2010 "Takes the beloved, versatile dessert and turns it on its dairy-free head...Culinary powerhouses on their own, when Moskowitz and Romero team up, the results are spot-on and memorable. This cute, compact collection of 100 crowd-pleasing hand-holds hits the spot...[The] ultimate cookie manual...One read through the colorful pages and every kitchen is destined to be a full-blown cookie factory in no time." Suite101.com, 12/13/09 "Takes the guesswork out of making vegan cookies. They delve into the science of cookie-making, so their readers don't have to (thank goodness!). And while there are some healthier offerings among this recipe book's 200-plus pages, the cookies themselves are universally indulgent and delicious. The recipes, combined with its comprehensive guide to vegan ingredients, substitutions and cookie troubleshooting guide, make Vegan Cookies Invade Your Cookie Jar a five-star cookbook. Perfect for everyone from beginner bakers to seasoned cooks...Nobody will stop to wonder if these recipes are vegan, because they're just plain good." Publishers Weekly, 10/19/09 "[A] winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike...decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats." Washington Express, 11/10/09 "Isa Chandra Moskowitz and Terry Hope Romero certainly make dairy-free baking accessible. Most importantly, the duo makes dairy-free baking seem so effortless, with thorough descriptions of all of their ingredients and tips on how and where to find vegan versions of common items." New York Times, 12/2/09 "Once I read the introductory pages of this one, I was on board. The authors are not preachy or intolerant of heathens like me who eat and drink everything, which made me feel less defensive and more interested in what they had to say." Library Journal, 11/15/09 "The authors...return with another sweet collection of vegan goodies...Recommended for vegan bakers and cookie lovers." on Macadamia Ginger Crunch Drops and Cranberry Almond Cookies, Providence Journal, 12/9/09 "These are two tasty cookies, and you'll only know they are vegan because I told you so...Outstanding." on Macadamia Ginger Crunch Drops, Washington Post, 2009 "These chewy vegan treats are rich, sweet and subtly spiced." Art and Lemons blog, 12/13/2009 "[Will] satisfy any sweet tooth, vegan and omnivore alike...These vegan treats can be whipped up in a matter of minutes and will leave everyone wanting more. They might even steal your heart, really, they're that good...These simple and well-written recipes will have you baking and laughing at the witty descriptions all at once...These baking superheroes have come through once again with witty cookie descriptions, colorful photos, and festive recipes suited for any occasion, and just in time for the holidays. They make vegan baking simple, flavorful, and hip...The book is a pleasure to read." Bar Harbor Times, 12/19/2009 "Moskowitz and Romero are icons in the vegan world...All your favorite cookies are here, alongside many that are about to become your favorites." LaVidaLocavore.org, 12/28/09 "The book's great. I love it. The cookies include all of the classics plus innovative varieties like Tahini Lime Cookies and Sweet Wine Biscuits with Sesame. Plus it starts with sections on ingredients and equipment that make clear what you need, why you need it, and when and how you can substitute...You don't need to be a vegan to use the recipes in this book." GoDairyFree.org, 1/12/2010 "These recipes are easy to follow and produce tasty treats. Vegan Cookies Invade Your Cookie Jar is a good resource for beginning bakers." Feminist Review, 1/21/2010 "A tasty new book...It looks so good I'm tempted to eat it, Cookie Monster-style...This book has a great introductory chapter...The recipes themselves are very clearly explained and illustrated in full color with what I can only call...cookie porn...The cookies were much better than store-bought vegan cookies." EDGE Publications, 3/17/10 "We've been charmed by vegan author Isa Chandra Moskowitz." Midwest Book Review, May 2010"Packs in dairy-free cookies and bars that range from adaptations to vegan from traditional recipes to new original cookies...An outstanding, surprisingly simple cookbook for any vegan cookery collection." "The recipes in Vegan Cookies Invade Your Cookie Jar are delicious enough for vegans and non-vegans alike. With clear and easy instructions, and a dash of humor, the authors encourage even the most novice bakers. There are more than 100 recipes including afternoon must-haves such as gingersnaps and chocolate crinkle cookies, as well as vegan versions of holiday standards like gingerbread people and sugar cookie cut outs." ?Paste

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Book SynopsisWhether you are strictly vegetarian, trying to eat less meat or just searching for enticing vegetable dishes, this little book has 70 perfectly crafted recipes for breakfast, brunch, lunch and dinner. Included are tips for choosing herbs and cooking with legumes, handy basic recipes for sauces, salsas and vegetable sides, and step-by-step recipes for making nut milks, labne and tofu.

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