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

Create simple yet showstopping salads that will make them the perpetual star at your table. With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.  The recipes in Salad Seasons not only span all four seasons, but show off salads' versatility as both vibrant main dishes--such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad--and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad, which make for unfussy, modern desserts.

A one-stop collection for anyone seeking to put plants front and center in their diet, with hundreds of foolproof, uncomplicated recipes appealing to vegans, the veg-curious, and everyone in between. Plant-based cooking is more diverse than ever--and so are people's reasons for wanting to eat this way. Our modern approach to eating well without meat lets you choose whether you want to eat entirely vegan or mostly vegan (with options to add dairy and eggs). The Complete Book of Plant-Based Cooking gives you everything you need to reimagine your plate and cook delicious, vegetable-centric meals. ATK's plant-based eating strategy is easy, satisfying, and budget-friendly. And it's global--cuisines around the world are chock-full of boldly flavored, naturally vegan dishes. Taking our inspiration from them, our recipes showcase vegetables, fruits, beans and grains, and vegan (and vegetarian) protein sources--including plant-based beef. The 400 recipes are vegan but flexible, so the Rancheros with Avocado are equally flavorful made with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint is delicious whether made with plant-based or dairy yogurt, and the Cranberry-Apple Crisp is irresistible whether you use coconut oil or butter. There's also room at this table for both vegan and vegetarian renditions of classics, so Almost Hands-Free Fennel Risotto (made creamy with miso instead of cheese) can share space with a version that is enriched with Parmesan. The Complete Book of Plant-Based Cooking is also filled with ingenious- yet-practical kitchen-tested tips and techniques. Learn how to rethink how you use vegetables (blend cauliflower or corn into a silky sauce for pasta, use beets to transform a burger from the "vegan option" into the best option); how to boost flavor using pantry items like spice blends, dried mushrooms, and miso; and more. A thorough opening section dives deep into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options on the market, and nutritional needs and how to meet them.

Delicious Vegan Dishes to Feed Your Body + SoulPursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort food recipes that are as delicious as they are nutrient dense. A passion project for long-time vegan and popular food blogger Emani Corcran, this recipe book pays homage to her favorite family dishes and her experiences growing up immersed in Black food culture. Try her vegan twist on Classic Jambalaya, share Caribbean Rice and Beans with friends or savor her aunt?s recipe for mouthwatering spiced waffles.For vegan newcomers and plant-based lovers alike, these hearty meals are all about honoring your body and celebrating the tasty ingredients that fuel it. No matter what you're craving, Emani has a nutritious, homestyle recipe to satisfy your appetite.

Delicious Food For Less.\nMinimum fuss, maximum flavour, fully vegan and all for £1 per person.\nMiguel Barclay's One Pound Meals, became the bestselling debut cookbook of 2017. Vegan One Pound Meals, his fourth book in the series will focus on vegan recipes, with Miguel showing just how accessible it can be to eat vegan meals on a budget, with each recipe costing just £1 per portion.\nYou might think that it's expensive to change your diet to a vegan one, but Miguel will show you that it's entirely do-able on a tiny budget. Once again, through his ingenious recipes, he will bring delicious food to your table without the expense.\nThere's over 85 recipes to choose from, including:\n* Sweet Potato Katsu Curry\n* Golden Syrup Broccoli Noodles\n* Mac & No Cheese\n* Sticky Aubergine Bao\n* Black Bean Meatballs\n* Vegan Sausage Rolls\n* Mexican Stuffed Peppers\n* Oothappam Indian Crumpets

Go vegan the fabulous way with this helpful guide from an editor of VegNews, an award-winning vegan media outlet.Maybe you're interested in it for the food, maybe it's the animals, or maybe climate change has got you thinking. Whatever your reason, maybe you don't quite know where to start. After all, doesn't going vegan mean you have to give up tasty snacks, cool shoes, a sense of humor, and your leather couch? (Nope, nope, no way, well . . . eventually.) Covering everything from nutrition (you will get enough protein, promise) to dating (vegans have better sex. It's true) to fitness (you want to lift a car over your head? Sure), Jasmin Singer and the team at VegNews bust all the myths and give you all the facts about a plant-based lifestyle. With 30 easy recipes to get you started, The VegNews Guide to Being a Fabulous Vegan will help you adopt a lifestyle that's better for you, the animals, and the planet. And what's more fabulous than that?

Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.

An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master. Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbookis an inspiring addition to any home cook's kitchen shelf. Chapters and recipes include: Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche Snacks (Botanas y Antojitos) : Pickled Jalapeños Salads and Sides : Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo

A celebration of eight magical 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.

The Vegan Plant-Based Cookbook You’ll Love"Even if you own other vegan cookbooks, this book is going to be the bible of vegan cooking you'll turn to time and again.” —Dee Dine, creator of the Green Smoothie Gourmet blog and author of Crazy Healthy with 4 IngredientsAmazon Editors' Pick: Best Cookbooks, Food & Wine#1 New Release in Gluten-Free Diets, Vegan Cooking, Raw CookingPerfect for spicing up your diet, healing with food, and embracing sustainable livingSimple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievable vegan dinners.Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy—getting you cooking—and eating—faster!Learn how to cook plant-based food from an expert. Popular blogger and author Michaela Vais, or Ela, was a vegetarian by age six. In 2011, she made her best decision yet and went vegan. She gained energy, cured her cystic acne, and connected with the earth in a new way. In this vegan, plant based cookbook, she shares what she's learned so you, too, can reap the benefits.Inside find: Innovative gluten free breakfast, lunch, and dinner ideas Delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownies Healthy, allergy-friendly foods with recommended ingredient substitutions And much more!If you liked Unbelievably Vegan, Be A Plant-Based Woman Warrior, or The Fiber Fueled Cookbook, you’ll love Simple and Delicious Vegan.

Authentically African, plant-based cooking-- in 70 irresistible recipes that take readers on a journey across the continent From Ethiopia to Kenya, Rwanda to South Africa, there are naturally vegan recipes just waiting to be enjoyed, wherever you are! Marie Kacouchia explores the plant-based cuisines of over 15 African countries in 70 recipes--including flavorful mains, rice dishes, sauces, snacks, desserts, and drinks.   Cassava Tabbouleh with Radishes and Herbs Cauliflower Yassa with Olives Paprika-Spiced Plantain Chips Mango-Chili Sauce Spiced Hot Chocolate, and more!   Kacouchia's expertise--and cherished memories of her childhood on the Ivory Coast--shine throughout this gorgeous cookbook. Plus, she spotlights African superfoods like cacao, garlic, ginger, and sweet potato. The healthy recipes in Vegan Africa are sure to satisfy both newcomers to African cooking and readers of African heritage alike!

Stylish, practical meals that put vegetables first, by "an authentic culinary star" (Boston Globe) and the founding food editor of Martha Stewart Living. After spending two decades at a leading lifestyle magazine, Susan Spungen is used to the questions cooks ask her in the produce aisle and at the farmers' market. Do you have a great zucchini recipe? What can you do with garlic scapes? What's an easy seasonal meal I can make for friends? In Veg Forward, the veteran cookbook author, columnist, and culinary consultant supplies the delicious answers, with 102 recipes in which vegetables claim a starring role. Big platter salads. Soups for muggy days when all anyone can manage is to run the blender. Warm-weather grain bowls. Freeform fruit tarts and snacking cakes. Each one coaxes a maximum amount of flavor from a minimum number of ingredients; each looks as good as it tastes. Veg Forward is full of extraordinary recipes for ordinary vegetables like tomatoes, corn, and potatoes, and it also offers beguiling choices for less familiar ones like fava beans, kohlrabi, and nettles. Spungen shares scores of tips from her years as a caterer and chef: the efficient vegetable prep technique professionals use, a genius tactic for cutting into hard squash, the single finishing touch that transforms a homey fruit dessert into something spectacular. Everything in this book makes cooking with vegetables easier, better, and more satisfying. Asparagus Pizza with Arugula Salad Sungold Spaghetti Carbonara Sheet-Pan Roasted Ratatouille Spoonbread-Stuffed Poblano Peppers with Tomato Cream Simple Gazpacho * Eggplant Parm and Pasta Bake Veggie Ragu Bolognese * Mushroom Bourguignon Cheese Blintzes with Sour Cherry Compote Chocolate Zucchini Bread   Susan Spungen was the editorial director for food at Martha Stewart Living Omnimedia. A New York Times contributor who also writes Susanality, a Substack newsletter, she was the culinary consultant and food stylist for the hit movies Julie & Julia and Eat, Pray, Love. She is the author of Open Kitchen, Recipes, and What's a Hostess to Do?. She lives in New York City and East Hampton, New York.

From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking. Katy Beskow is the expert on making easy meals for home cooks - even if you're not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, plus helpful tips throughout, you'll have everything you need to fill food with taste and texture. With 100 recipes covering Basics (Baba ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita), you too can get maximum flavour with minimal fuss - all with just five ingredients.

Korean cooking is synonymous with fish sauce and barbecue. But it's also all about ingredients like doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more - ingredients that are fully plant-based, unbelievably flavourful, and totally Korean. In her debut cookbook, Korean Vegan Tiktok star Joanne Lee Molinaro shows how you can make delicious vegan food. With the intimate storytelling and stunning photography she's become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.

Product Description Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one pan – a roasting pan, baking sheet or muffin pan, plus a few select pieces of preparation equipment.From Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you're a kitchen pro or a vegan beginner, it's time to let your oven do all of the hard work for you.The recipes are organized into four chapters:Light: Dishes that are simple enough for lunch, or a light supperSupper: Delicious and hearty one-pots that all of the family will love, any night of the weekExtras: Sides and snacks that are easy to prepareSweet: Bakes, desserts and breakfast ideas that are both simple and tastyWith tips for every recipe and advice on freezing and batch cooking, Vegan Roasting Pan will build your confidence in the kitchen, simplify cooking processes and prove that vegan cooking is easy, with fail-safe meals that all of the family will love. About the Author Katy Beskow is an award-winning cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Once inspired by a bustling and colorful fruit market in South London, Katy now lives in rural Yorkshire and cooks from a small (yet perfectly functioning) kitchen. She blogs at www.katybeskow.com. Katy is the author of 15-Minute Vegan (2017), 15-Minute Vegan Comfort Food (2018), 15-Minute Vegan on a Budget (2019), Five Ingredient Vegan (2019), Vegan Fakeaway (2020) and Easy Vegan Bible (2020); this is her seventh book.

The creator of National Geographic's popular Blue Zones—now a documentary on Netflix—brings readers a beautifully illustrated and informative guide to the places on Earth where people live the longest—including lessons learned, top longevity foods, and the behaviors to help you live to 100—plus a surprising new blue zone.National Geographic Explorer and best-selling author Dan Buettner has traveled the globe to uncover the best strategies for longevity, which he found in the blue zones: places around the world where higher percentages of people enjoy remarkably long, full lives.In The Blue Zones Secrets for Living Longer, Buettner returns to Sardinia, Italy; Ikaria, Greece; Okinawa, Japan; Costa Rica's Nicoya Peninsula; and Loma Linda, California to check in on the super-agers living in the blue zones and interprets the not-so-secret sauce of purpose, faith, community, down-time, natural movement, and plant-based eating that has powered as many as 10 additional years of healthy living in these regions. And Buettner reveals an all-new blue zone—the first man-made blue zone yet explored.Throughout his two decades of research, Buettner has worked with some of National Geographic's top photographers—including David McLain and Gianluca Cola—to document the healthy habits of the world's longest living communities. In this informative collection, their work punctuates Buettner's lively text, offering a beautiful tour of the blue zones.

A celebration of multigenerational Latin cooking for the plant-based home cook--guaranteed to bring both older and younger generations to the table. It can be difficult to have multiple generations in the kitchen, each with their own ideas on food, but Abuela's Plant-Based Kitchen puts them on the same page. Inspired by her upbringing in two culinary worlds--vegetarian and Puerto Rican--holistic health coach Karla Salinari reintroduces traditional Latin and Caribbean recipes with whole, high-quality, plant-based ingredients. Abuela's Plant-Based Kitchen offers seventy-five plant-based recipes that marry the comfort of nostalgic, cultural dishes with the modern desire for healthy, at-home cooking. Paired with personal stories, tips, and tricks for success, Salinari makes ingredients such as chickpea water, tempeh, and tofu approachable for those new to plant-based cooking, while empowering readers to take charge of their health through plant-based nutrition. Delicious plant-based dishes include: Garbanzo stew with plantain balls (garbazos guisados) Papaya and tomato salad Cuban-style picadillo Flan de coco And so much more! Abuela's Plant-Based Kitchen honors the richness of Latin and Caribbean cooking and proves that you don't need to miss out on easy, flavorful meals to eat well.

America's Test Kitchen decodes and demystifies vegan cooking so you can reap its many benefits. Avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients with approachable, fresh, vibrant recipes.Can vegan cooking be flavorful? Satisfying? Easy to make? Through rigorous testing on the science of vegan cooking, America's Test Kitchen addresses these questions head-on, finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. Reimagine mealtime by celebrating vegetables at the center of the plate and in salads and grain bowls. Take a new look at comfort foods with a surprisingly rich and creamy lasagna or hearty burger with all the fixings. Bake the perfect chewy chocolate chip cookie or a layer cake that stands tall for any celebration. With more than 200 rigorously-tested vibrant recipes, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.

Star TV chef and restaurant owner Nisha Katona applies her trademark fresh, spice-packed and family-friendly modern Indian culinary style to vegan and veggie food.Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for a Western audience into recipes that are quick and easy to prepare, healthy and super tasty – perfect for today's busy lives.The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is largely vegan.

The newest release from prolific food writer Sally Butcher, Veganistan is full of healthy, accessible, and delicious vegan recipes for everyone, inspired by a Middle Eastern kitchen.\\nThe Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer joie de cuisine traditional to Middle Eastern dining.\\nVegan diets can often be dismissed as lacking in certain nutrients, but there is no doubt that one thing a Middle Eastern kitchen teaches us is balance: every dish from a traditional kitchen is carefully crafted to offer a balance of “hot” and “cold” elements to satiate the four humors of medieval yore with legumes, grains, nuts, and vegetables galore.\\nThe original mission of The New Middle Eastern Vegetarian was to celebrate vegetables in all their glory, rather than recreating meat dishes, and in Veganistan Sally Butcher starts to play more with seitan, tofu, and tempeh using them as vehicles to showcase the wonderful range of flavor this cuisine offers.\\nThis is not a book written from a moral point of view, but primarily from a food angle, a way of bigging up and celebrating the wonders of Central Asian, Iranian, Turkish, Arab, and East African vegetable cooking and creating a volume of accessible dishes.

Reclaim your health, lose weight, and eat plentifully with more than 125 simple, plant-based, low-fat recipes and a four-week meal plan designed to meet you where you are on your path to wellness.“Delicious, versatile, and approachable plant-based goodness is the name of the game for Kiki Nelson.” —Carleigh Bodrug, New York Times bestselling author of PlantYou“A gorgeous cookbook filled with easy, healthy plant-based dishes…I LOVE THIS COOKBOOK!” —Gina Homolka, New York Times bestselling author of SkinnytasteWhen Kiki Nelson adopted a plant-based, low-fat diet, she lost seventy pounds and reversed her risk for diabetes and heart disease. While a few programs had previously helped her lose some weight, it took going all in on plants to resolve her health issues and maintain her weight loss.In Plantifully Lean, Kiki shares more than 125 wide-ranging, simple recipes and the four-week meal plan that were key to her success. Covering every meal plus snack attacks, Plantifully Lean includes simple recipes such as Mediterranean Pasta Salad, Blueberry Vanilla Pancakes, Warm White Bean and Potato Salad, Roasted Cauliflower with Pesto, Microwave Potato Chips, Shiitake Rice with Bok Choy and Thai Peanut Sauce, French Onion Soup, Sweet Potato Tacos, Mini Oat Bars, and Caramel Apple Streusel. When you’re eating a plant-based diet this satisfying and delicious, you’ll feel energized and motivated—never hungry or bored.Originally shared with her online community, this new edition of Plantifully Lean has been redesigned to be even easier to use and expanded with new information, inspiration, and photos. To make a plant-based diet part of your healthy lifestyle, Plantifully Lean includes the following:-Meal prep guidelines and tips-Low-fat, plant-based comfort foods that will cover your cravings-Lists of “high-volume foods,” or foods that are both healthy and filling and that are perfect for snacking and swapping into recipes-Charts for balancing your plate with grains and produce-Nutritional information for each recipePlantifully Lean was written to help anyone find health and well-being, whether they aim to lose weight, stave off diabetes, lower cholesterol, or address elevated blood pressure. Kiki writes with the warmth and vulnerability of someone who’s been there, and includes inspiration on every page. Plantifully Lean will help you change from the inside out.

100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers "Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration."--Venus Williams, from the foreword Whether you're new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won't be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat--whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity's recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.

An acclaimed dietitian takes readers on a culinary trip around the globe with 80+ delicious, healthy recipes for heritage dishes embraced by diverse groups of people living in the United States The typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave many of us wanting more. There's a more delicious way to eat sustainably and healthfully, by getting back to flavourful traditional cooking methods from cultures around the world including the Caribbean, South America, Africa, the Mediterranean, Asia, and more. In Eating from Our Roots, Maya Feller, a registered dietitian and nutritionist known for her approachable, real-food-based solutions, highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients prepared with spices and flavour-enhancing techniques at home. She shares thoughtful and realistic ways to think about how we relate to food, along with nutrition highlights and tips throughout. Maya makes it easy to enjoy the vibrant flavours of your favourite cuisine, whether that's the foods you grew up eating in the family kitchen or new recipes you're discovering for the first time. Recipes like- Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa Salted Cod from Trinidad & Tobago Mezze- Cucumber Za'atar Salad, Olive Oil Labneh, and Olives from Lebanon Pad See Ew with Chicken from Thailand Cajun Gumbo from the American South Pao de Queijo (Brazilian Cheese Bread) from Brazil With more than eighty recipes and beautiful photography throughout, Eating from Our Roots is a love letter to the globe that celebrates its amazing diversity of nourishing, flavourful dishes.

An inspiring, 100% plant-based cookbook to help manage diabetes, prevent complications, and promote optimal health with easy vegan recipes, advice on meal planning, cooking tips, shopping lists, and more! Celebrated vegan nutritionist Sharon Palmer, aka The Plant-Powered Dietitian, presents 100 plant-based diet recipes for evidence-based diabetes management.Although there are many cookbooks tailored for people with diabetes, the vegan cookbook for diabetics is rare —a surprising fact given mounting research proving plant-based diets have lasting benefits for people living with diabetes. Nearly 12% of the U.S. population has diabetes, while 38% of adults have prediabetes—and it is our aging generation that carries the heaviest disease burden; roughly half of seniors in the U.S. have prediabetes. This book is especially for them. Sharon explains this research in an accessible and persuasive way with easy-to-understand graphs and charts, but also with a warm and friendly tone that will encourage readers.In The Plant-Powered Plan to Beat Diabetes, Palmer provides a comprehensive, 100% plant-based eating plan (meaning no meat, fish, eggs, or dairy) based on existing research for managing diabetes. The original photography of her inventive, globally inspired, and heart-healthy recipes make each culinary creation difficult to resist! Find step-by-step meal plans and learn plant-based cooking methods and strategies. Regardless of whether the goal is to go vegan or simply move to a more plant-forward eating style. Palmer makes it easy and convenient to shift eating patterns for good health, while enjoying delicious food!The popular PlantYou vegan cookbook by Carleigh Bodrug meets the diabetes-focused, Complete Diabetes Cookbook by America’s Test Kitchen with this accessible plant-based cookbook and meal planning guide for people with diabetes. Palmer’s simplified approach to plant-powered eating for diabetes management makes this cookbook an essential gift and tool for loved ones to share with family members living with diabetes, or for clinicians, nutritionists, nurses, or health practitioners who treat and manage patients with diabetes.

Comforting Vegan Dishes for Every CravingBestselling author Ashley Madden makes it easy to prepare―and fall in love with―comforting dishes packed with fresh flavors and good-for-you ingredients with this incredible vegan cookbook. Every recipe features delicious flavor combinations that will intrigue and impress your tastebuds while also nourishing your body. What’s more is that every recipe is gluten and oil free, so you can enjoy the comforting dishes you crave while accommodating dietary preferences. Recipes include:• Spicy Sheet Pan Cauliflower Tacos• Brown Rice Poutine with Miso Gravy• Tofu Benedict Bowls with Corn Hollandaise and Spinach• Mixed Mushroom Lasagna with Kale and White Bean Ricotta• Moroccan Potpies with Almond Pastry• Maple Bakon Cauliflower Steaks with Lentils and Ranch Dressing• Mint Chocolate Ice Cream Cheesecake• Double Chocolate Chip Chickpea CookiesWhether you’re a seasoned vegan looking to add new meals to your rotation or a newbie looking to incorporate more vegetables into your diet, each whole-food recipe is sure to be a favorite that you’ll remake over and over. With these modern versions of beloved comfort food dishes, you’ll never again have to compromise your health for great flavor.

100 all-new quick and easy plant-based recipes by bestselling author Ella Mills, founder of Deliciously Ella.\\nElla's new collection shows us that vegan cooking doesn't have to be difficult or time-consuming. It's easy to embrace a plant-based lifestyle with her fuss-free, simple recipes that cater for our busy lives.\\nDivided into 7 sections, the new book offers - for the first time - recipes with an approximate cooking time, showing you how to make simple meals that will satisfy your taste buds and inspire you every day.\\nSection 1 features delicious breakfasts - from quick pancakes to fruity smoothies and easy toast-toppers. Section 2, Lunches, Dips & Dressings, offers an array of healthy plant-based options. The next two Sections comprise 10-Minute- and 20-Minute Meals, where Ella will prove that plant-based eating doesn't have to be complicated or time-consuming. Choose from quick pasta dishes, simple noodles, hearty veg-laden bowls and Asian-inspired plates. Section 5 is Big Batch Cooking, to help you get ahead and plan your week. The Sweet section includes lots of portable bars, flapjacks and slices to satisfy your sweet tooth. The last section, Weekend, features recipes that require a bit time to make, but will impress and delight your friends and family!\\nThe ethos of Deliciously Ella is to share abundant recipes that put fruit and vegetables at the heart of our plates, that taste good and are easy to make. Alongside this, Ella is keen to embrace all aspects of well-being, prioritizing self-care. In the book she will share the important insights learned from her chart-topping podcast, bringing a wider holistic dimension and personal angle to this gorgeous, inspiring, healthy cookbook.\\n'She has become the biggest thing in healthy eating' - The Times

Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ vegetable-driven recipes--from the James Beard Award-winning author of Vietnamese Food Every Day Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes. Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for: favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie Bao Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad wholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for those looking to incorporate Vietnamese cooking into their busy, plant-based lives.

Plentiful is a Jamaican cookbook with a vegan twist. In this first-of-its-kind book, Denai Moore pays homage to flavours and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context. From her convenient Rice & Peas Arancini to her comforting 'Oxtail' Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging and downright delicious. Jamaican food is often misrepresented, simplifed and reduced to being really spicy - and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are. "An incredibly exciting, fresh modern twist on authentic flavours I love with bold clever and creative plays on veg! A book you need in your kitchen to show you how wonderfully delicious plants are with true homage to Jamaica." - Rachel Ama, author of One Pot Three Ways "Dee fantastically fuses her Jamaican heritage into a glorious array of inventive, novel ideas. A treat!" - Riaz Phillips, author of West Winds "Delicious, fresh and full of heart. This is a cookbook that I know I'll return to time and time again when in need of a little piece of home." - Liv Little, author of Rosewater and founder of gal-dem

Where do I get my protein on a plant-based diet?Registered dietitians Brenda Davis and Vesanto Melina join agrologist Cory Davis for a deep dive into the politics and fallacies surrounding plant-based protein. Together, they present the science and studies that validate why protein derived from plants is not only comparable to protein from animal products but is also often superior to it! Readers are given a clear understanding of the role of macronutrients and micronutrients, and how the amino acids found in protein promote healthy growth. They learn how to determine their recommended daily allowance (RDA) for protein. The authors target specific age groups, as well as athletes and pregnant women, and offer recommendations for how to obtain all the vital protein and nutrients their bodies require. From a lower carbon footprint to plant compounds that help reduce the risk of chronic diseases, the case for eating more plant protein is strong. Pantry suggestions, cooking tips, quizzes and thirty recipes make it easy to put this essential information into practice.

A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

If you have decided you want to be vegan, where do you start?\\nOr if you are an experienced cook how do you make plant-based meals that are delicious and full of variety?\\nAnd if you are already vegan but looking for inspiration are there simple principles to help you come up with your own dishes?\\nAsk no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.\\nDave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

Max La Manna, zero waste chef and sustainability advocate, bridges the gap between vegan food and waste-free cooking - inviting us to channel the More Plants Less Waste mindset and discover a stronger purpose in our daily routines. Max has inspired thousands of people across the world to rethink their approach to consumption and made it his mission to turn the tide on plastic and breathe new energy into the leftovers that are typically destined for the trash. In his first cookbook he shares 80 of his tasty, healthy recipes that will help you save money, food and eat well. Get your taste buds watering with recipes for sumptuous Spaghetti Bolognese, Crunchy Cauliflower Curry and Leftover Veggie Nachos in a Hurry just to name a few!MORE PLANTS->LESS WASTE INCLUDES: \n\nSimple, accessible ingredients that celebrate the power of plants and wholefoods at their best\nAll-natural home hacks from DIY deodorant to Citrus Bomb House Cleanser\nLife tools you need to add value to what you already own and set you on the path to living more sustainably\n21-day zero waste challenge\n\n

Delicious Vegan Meals That Kick Processed Ingredients to the CurbEating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, comes a mouthwatering collection of inspiring, whole-food recipes that go way beyond your typical salad and are completely free from processed ingredients. By cutting the junk and focusing on wholesome, plant-based meals, you’ll reap all of the health benefits that the vegan diet has to offer: improved digestion, clearer skin and higher energy, just to name a few! With this cookbook, it’s easier than ever to eat 100% clean and 100% vegan (not to mention 100% gluten-free!) throughout the day, as Jackie has you covered with delicious dishes from breakfast through dessert, like:• Best Ever Veggie Burgers• Bang-Bang Baja “Shrimp” Tacos• Super Greens Goddess Pasta• Get Up and Go Super Seed Bread• Curried Red Lentil Coconut Soup• Power-Packed Blueberry Pancakes• Apple Pie Cheesecake Bites• And so many more!Every single recipe has been carefully crafted from wholesome ingredients to provide maximum flavor and a clean eating experience like no other. So what are you waiting for? Kiss processed meals goodbye and say hello to all that a whole-food vegan diet can do for you. You’ll be eating healthier than ever and feeling like the very best version of yourself in no time!

Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.

Discover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf. In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate.  In Vegetable Revelations, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled Shiitakes But veggies aren't just for lunch and dinner--here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well. Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for great meals that omnivores, vegetarians and vegans will love.

Dietitian Lisa Simon's empathic guide to achieving a healthy pregnancy and birth, with a whole food, plant-based diet as the core lifestyle measureA guide to optimizing male and female fertility via a whole food plant-based diet and lifestyle interventions, drawing on the growing evidence that animal products and trans fats can have a detrimental impact on fertility and supporting the beneficial effects of plant-based eating. The role of macro- and micro-nutrients, the nutrients and fiber found only in whole plants, and the importance of tackling sleep and stress issues are explained together with guidance on how to harness the latest knowledge. Lisa Simon draws on her personal experience of overcoming fertility issues with a plant-based diet and on her professional work with many clients seeking a healthy and successful pregnancy.

Plants-Only Kitchen offers an explosion of flavor, with more than 70 vegan recipes that work around your lifestyle.With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

From the bestselling author of The Flavor Equation and Season: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes. Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.  Included here are Sharma''s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn''t mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Sharma''s gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes. FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR''s Favorite Cookbooks, and Bon Appetit''s Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award. AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide. UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination. Perfect for: Fans of Nik Sharma, Season, and The Flavor Equation Vegetarians and flexitarians  Those looking to add more plants to their diet Home cooks looking for a new challenge who are interested in learning more about food and flavor Birthday, holiday, housewarming, or graduation gift for food enthusiasts Fans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, Heat Readers who like the diverse, modern approach to ethnic food found in publications like Lucky Peach, Indian-ish, and Koreatown

ONE OF BON APPETIT'S BEST BOOKS OF THE YEAR • The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor.\\n"A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach." —Nigella Lawson, author of Cook, Eat, Repeat\\n"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range\\nHeritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.\\nTenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.\\nMiso Mushroom Ragu with Baked Polenta Carrot and Vermicelli Buns Crispy Potato Tacos Kale, Ginger and Green Onion Noodles Broccoli Wontons with Umami Crisp Soy–Butter Bok Choy Pasta Sweet Potato and Black Sesame Marble Bundt

Vegan specialist Harriet Porterfield, creator of Bo’s Kitchen, presents a visually stunning cookbook bursting with 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body.\\nEating the rainbow is a natural rule of life; we are always told that the more colors in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their color, the more of these nutrients they contain!\\nBo’s Kitchen has transformed this lesson into a bright and beautiful invitation to embrace the natural goodness of colorful ingredients, turning the hues of the rainbow into delicious and nutritious recipes that look and taste great.\\nFrom Black Forest smoothie bowls and golden chickpea pancackes to sunshine pizza and rainbow buddha bowls, all70 of these all-natural recipes are bursting with color and nutrients, tailored to deliver health-boosting benefits and presented alongside advice on topics from mindful eating to the scientific benefits of specific ingredients.\\nEat the Rainbow contains sections on:\nBright breakfasts, smoothies and juices, from blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles. Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho. Kaleidoscope salads, sides and appetizers to bring color to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes. Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas. Delicious Desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting. These delicious, colorful recipes will brighten your day and transform the way you eat, making this vibrant cookbook a tasty and nutritious must-have for any health-conscious kitchen shelf.