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.

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

The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

Winner, James Beard Award for Best Book in Vegetable-Focused CookingNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and moreFeatured in The Strategist ’s Nonobvious Wedding Gift Guide“Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.”—USA Today, 8 Cookbooks for People Who Don’t Know How to Cook“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.”—Epicurious“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”—Lucky PeachJoshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

Beloved Forest Feast author Erin Gleeson is back with a love letter to travel and delicious vegetarian food from her home state of California For years, Forest Feast fans have loved Erin Gleeson's effortless California-style vegetarian cooking, made in her beautiful cabin in the woods. Now, Gleeson takes an extended road trip around California, staying in unique cabin dwellings along the way and showing readers the beauty and incredible food of the Golden State she knows so well. From the grapes of the wine country where Gleeson grew up to the avocados of San Diego, California is known for its rich agriculture.The Forest Feast Road Trip showcases 100 vegetarian recipes, all inspired by her family's journey by car through a stunningly geographically diverse setting. Each chapter focuses on a different region of California, depicted in Gleeson's signature aesthetic of atmospheric photography, charming watercolor illustrations, and mouthwatering recipes drawn from the fresh, local produce found in each location. Gleeson visits the giant redwoods on the coast of Mendocino, the desert of Joshua Tree, the mountains of Lake Tahoe, the tropical beaches of Santa Barbara, the cliffs of Yosemite National Park, and everywhere in between. In each location, Gleeson and her family stay in design-forward cabins, host dinner parties, and explore local attractions, providing tips for readers who may want to take a California road trip of their own. With its sense of wanderlust and its fresh take on the vegetarian cookbook, The Forest Feast Road Trip is an essential addition to this bestselling series.

Vegetarian food at Indian restaurants can often seem unimaginative – yet Indian veggie food is some of the most exciting in the world. Curry Guy Veggie showcases koftas, gnocchi, idli, dosas, stuffed breads and fried breads, as well as the classic vegetable and side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets or Asian stores – and with detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all.

Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa CruzMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-VeganFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.Advance praise for Vegetable Kingdom“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America“[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)

David, Luise and their three kids are a family who love to cook together. But like most families, they still struggle to get a nutritious and delicious meal on the table every night, that also satisfies their hunger for creative, globally-inspired food. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Friday Night Hulk Burgers and Sweded Fries (made with spinach, quinoa, oats and peas), or Stuffed Rainbow Peppers with black rice, feta, raisins, pistachios, cinnamon and beans.This latest collection from the beloved duo behind the Green Kitchen Stories blog will include 50 recipes, each with an 'upgrade' option to make meals even more interesting for adults (e.g. top with a poached egg/kimchi/more herbs or serve with a chermoula sauce/side salad, quinoa instead of pasta). All of the dishes are veggie-packed, colorful. kid friendly and simple—with most including less than 8 ingredients and taking under 30 minutes to prepare.

This edition has been adapted for the US market. It was originally published in the UK. * Named one of the best cookbooks of the year byThe New York Times,theBoston Globe,and Delish * "Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)." --Yotam Ottolenghi "Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best." --Melissa Clark,The New York Times "With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!" --Andrea Nguyen, author ofVietnamese Food Any Day andThe Pho Cookbook Modern, vibrant, fuss-free food made from easy-to-find ingredients,East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam,Eastwill show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

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.

Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Rosy Harissa Chicken, to desserts such as Roasted Strawberry-Basil Sherbet, the dishes are seasonal classics with a twist, vegetable-forward and always appealing. Filled with practical tips and Susan's "get-ahead" cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests.Perfect for occasions that call for simple but elevated comfort food, whether it's a relaxed gathering or a weeknight dinner, Open Kitchen shows readers how to maximize results with minimal effort for deeply satisfying, a little bit surprising, and delicious meals. It is a cookbook you'll reach for again and again.

A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEEDAs anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Cook up vegetarian soul food that doesn't skimp on flavor Discover a brand new way to enjoy the satisfying flavors of soul food. Building on this already vegetable-rich American cuisine, these savory vegetarian soul food favorites don't compromise on taste or tradition. What sets this meatless cookbook apart: 75 classic dishes--From Creamy Stone Ground Grits and Southern Baked Mac and Cheese to Chopped Barbecue Sliders and Red Beans & Rice Mélange, discover the joys of vegetarian soul food. Healthier options--Get a fresh take on soul food thanks to a variety of lighter, meat-free recipes that still deliver the mouthwatering flavors you crave. Easy recipes--Accessible ingredients and a variety of convenient cooking methods make these dishes perfect for busy weeknights and family gatherings alike. Satisfy your soul food cravings with this standout among vegetarian cookbooks.

From the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you. With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole's belief that it's fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po'​Boy or Oyster Mushroom Parm and everything in between, it won't be long before you will also be declaring Cole's timeless mantra: Eat Plants, B*tch!

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.

Balancing your diet by consuming animal protein is straightforward-a chicken breast, salmon fillet, or lamb chop are nearly pure protein-but there is little that offers the vegetarian, vegan, or flexitarian that ease. In Plant Power, Annie Bell shows you how to source plant proteins from high-quality unrefined whole foods. She explains which foods contain protein and the simplest and most delicious ways to include a broad range in your diet to make sure that you optimize your protein consumption with no need for expensive supplements or "fake" meats. Recipes include Three Seed Porridge with Berries for breakfast, Spicy Lentil Baked Eggs for a power brunch, a nourishing Spring Root and Farro Salad for lunch on the go, and Halloumi and Pine Nut Burgers for a satisfying dinner. With comfort food, such as Spaghetti Carbonara, and bowls of energy, such as Cauliflower Dhal with Coco-Lime Yogurt, Annie shows that good nutrition and good food should always go hand in hand.

A collection of more than 80 wonderfully creative, fresh, and delicious cocktails that only require a bottle of your favorite spirit, plus fresh ingredients you can easily find at the market.In The One-Bottle Cocktail, Maggie Hoffman brings fancy drinking to the masses by making cocktails approachable enough for those with a tiny home bar. Conversational and authoritative, this book puts simple, delicious, and inventive drinks into your hands wherever you are, with ingredients you can easily source and no more than one spirit. Organized by spirit--vodka, gin, agave spirits, rum, brandy, and whiskey--each chapter offers fresh, eye-opening cocktails like the Garden Gnome (vodka, green tomato, basil, and lime), Night of the Hunter (gin, figs, thyme, and grapefruit soda), and the Bluest Chai (rye whiskey, chai tea, and balsamic vinegar). These recipes won't break the bank, won't require an emergency run to the liquor store, and (best of all!) will delight cocktail lovers of all stripes.

The only vegetarian cookbook you'll ever need from the founder of Leiths School of Food and Wine, chef and Great British Bake Off judge Prue Leith, and niece Peta Leith, patisserie chef and lifelong vegetarian.This gorgeous cookbook features simple, meat-free family dishes that have brought delight to the extended Leith family table, time and time again. Recipes include: Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova, and Stone Fruit Streusel Cake.We all need easy comfort foods - whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring Prue's wealth of cookery knowledge to your kitchen. There are also simple baking recipes for bread, pies, biscuits and cakes, with tips from Peta on getting an extra-special patisserie finish.With one hundred delicious, heartwarming vegetarian recipes from Prue Leith and niece Peta Leith, The Vegetarian Kitchen is a necessary edition to any home cook's shelf.

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.

Not all vegans do yoga thrice daily or thrive on kale juice. This book is for anyone curious about cooking meat-free, who DGAF about carbs.This is the anti-vegan cookbook for vegans. Almost every vegetarian and vegan cookbook focuses on the whole wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can't justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons and dip a toe in the waters of veganism? If any of these ring bells, then this is the cookbook for you.Inside this epic volume you'll find easy-to-follow recipes for Tater Tot Nachos, drowning with Vegan Cheese; Cobb('s Your Uncle) Salad; Veggie-Lasagna Cupcakes; Super Salty (Substitute) Bacon Burger; Deep-Fried (Seitan) Chicken Wings; and more.Unlike other vegan cookbooks that you might've come across, this book won't have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn't get greasy AF? They were wrong, and this book is (cruelty-free) proof.

Healthy in a hurry―a quick and easy vegetarian cookbook.\nDelicious news! You can make 100 super healthy vegetarian meals faster than you can order delivery. Full and busy lives don’t always leave a lot of time for fresh and healthy homemade meals―let alone of the plant-based variety, but The 30-Minute Vegetarian Cookbook shows you the way.\nFind out how easy it is to become vegetarian, to mix things up if you’re already vegetarian, or just get some tips and options for eating less meat. With handy lists and instructions, this vegetarian cookbook will help you whip up creative and nourishing vegetarian meals that taste so good, no one will ever guess it took so little time.\nThe 30-Minute Vegetarian Cookbook includes:\n\n\nFood in a flash―All of these wholesome dishes can be made in 30 minutes or less (including prep time) and use only about 10 readily-available ingredients.\n\nSalads and beyond―100 unique and globally-inspired vegetarian recipes take this vegetarian cookbook from breakfast to dessert, with snacks in between.\n\nHelpful hacks―Get advice on the staples to have on hand between shopping trips, what can be prepped ahead of time, and other tricks to make things even easier.\n\nEat better and live better with a vegetarian cookbook that’s good for your health, time, and taste buds.

A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writerBeans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet. Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot®, slow cooker, or stovetop--as well as 125 recipes for using them in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, South America, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can save you from boring dinners, lunches, breakfasts--and even desserts!

Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" categoryFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.\nDeborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.\nIn My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.\nPerfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

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.

Over 80 delicious, Indian influenced, nutritious vegetarian recipes packed with flavorChetna's Healthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely delicious.With over 80 delicious recipes that vegetarian and even the most dedicated of meateaters will enjoy, Chetna shows just how creative you can be with even the most humble vegetable. This book is packed with flavor and innovative ideas yet easy and accessible for home cooks.Recipes include:Samphire and carom seeds pakorasRed lentils and roasted cauliflower soupWhole green chilli curry in a gram flour yogurt sauceZucchini kofta curryCoconut and chana dal stuffed parathasCashew nut paneer riceChocolate coconut laddosCardamom and almond bake

Discover the stress-free way to stay vegetarian with easy, everyday comfort recipes from The Simply Vegetarian Cookbook.\nSimplicity―it’s the only ingredient that should be in every vegetarian recipe. When you’re short on time, low on ingredients, or cooking for omnivores and carnivores alike, The Simply Vegetarian Cookbook stocks your kitchen with the easiest, everyday recipes that anyone can pull off, any day of the week.\nThis vegetarian cookbook features recipes grouped by type of cooking ease. From 5-Ingredient to 30-Minutes or Less to One Pot recipes, The Simply Vegetarian Cookbook allows you to decide what to cook not only by what looks good―but also by what’s the easiest for you.\nSimplicity is the main ingredient of every recipe in this vegetarian cookbook, with:\n\n\nEasy-to-find ingredients that you can buy year-round in your local market\n\nEasy-to-make comfort meals for lunch or dinner, with a handful of side dishes, breakfasts, and snacks\n\nEasy-to-adapt recipes for vegans and meat eaters, with substitution tips for recipes, plus an entire category devoted to making one dish in two different ways\n\nFrom Portabella Eggs Florentine to Baked Eggplant Parmesan, The Simply Vegetarian Cookbook serves up fuss-free, everyday recipes to make your life easy.

You don't need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a "weekday vegetarian" mentality. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME * "Whether you're vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!" --Molly Yeh, Food Network host and cookbook author Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn't want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals. Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible--great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation. Who knows? Maybe like Jenny's family, the more you practice being weekday vegetarians, the more you'll crave this food on the weekends, too!

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavor out of versatile vegetables.If you're bored of beefburgers, or if you're vegetarian and want more than scorched corn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped vegetables, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious vegetables meet flame!

A NEW YORK TIMES BESTSELLER \nFrom the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables.\nAndrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style.\nWith recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.\nFilled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

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.

Over 125 vegetarian ways to savor the Mediterranean\nMediterranean mealtime is an event, accompanied by close family and friends, where Western wellness worries are simply managed through healthy eating and living. And while it is a culture filled with fresh, farm-to-table ingredients, many Mediterranean cookbooks’ meat-centric meals leave users seeking vegetarian recipe conversions. Let The Vegetarian Mediterranean Cookbook be your guide to delectable, all-vegetarian recipes passed down from the countries surrounding the Mediterranean Sea―from Spain to Syria.\nWhole, simple ingredients and timeless recipes are the effortless secret to the healthy Mediterranean standard of living. From recipes like Moroccan-Style Vegetable and Olive Tagine to Fresh Sauce Pasta, along with standard staples like Hummus and Basil Pesto, The Vegetarian Mediterranean Cookbook brings the region’s famous freshness and flavors into your home.\nThis Mediterranean cookbook includes:\n\n\nAuthentically Mediterranean―Learn the meticulous vegetarian take on cooking philosophies of the region like infusing oils and a focus on texture.\n\nLive globally, shop locally―This Mediterranean cookbook is filled with recipes sourced at local supermarkets, proving virtually all vegetarian ingredients are easily accessible.\n\nTips and tricks―Bursting with simple shortcuts and ideas to make cooking easier, get the most out of your ingredients, and enhance flavor with this Mediterranean cookbook.\n\nThe Vegetarian Mediterranean Cookbook will take you on a culinary expedition of a wide variety of cultures with distinct cuisines.

Discover a world of spice and color in this celebration of Indian cuisine made for the American kitchen. Indian cooks are masters of flavor. Enjoyed and revered worldwide, the best Indian food offers comfort, wonder, and beauty. In Mumbai Modern, Amisha Dodhia Gurbani delivers a marriage of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the bountiful fresh ingredients on offer in her adopted home of California. Mumbai Modern offers more than 100 vegetarian recipes, complete with Gurbani's stunning photographs, including breakfasts (Pear and Chai Masala Cinnamon Rolls); appetizers and salads (Dahi Papdi Chaat); mains (Ultimate Mumbai-California Veggie Burger); bread (Wild Mushroom and Green Garlic Kulcha), rice, and snacks (Cornflakes Chevdo); sauces, dips, and jams (Blood Orange and Rosemary Marmalade); desserts (Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle); and drinks (Nectarine, Star Anise, and Ginger Shrub). Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.

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This beautifully illustrated vegetarian cookbook by bestselling author Hetty McKinnon features modern, easy, and healthy recipes for a new generation of families.Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in home cooking. The secret to success is developing a repertoire of family classics--simple, adaptable, and nourishing recipes that you will want to cook time and time again. In Family, Hetty McKinnon shares her approach to modern, hearty, and healthy comfort food that is powered by vegetables. Some of these recipes are heirlooms, passed on from her mother, others are old family favorites, and many are healthier variations on much-loved food. With everything from a deconstructed falafel salad of roasted chickpeas and fresh greens to an earthy miso brown butter pasta with sage to sticky banana golden syrup dumplings, this book provides fun, uncomplicated food for everyone. Interwoven with McKinnon's recipes are family stories from home cooks around the world. Family teaches home cooks how to build a repertoire of crowd pleasing, flavorful vegetarian meals and shows families how to successfully eat healthily together.

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.

Plants take centre stage in this beautiful book from award-winning chef Richard Buckley, proprietor of the critically acclaimed vegetarian Acorn Restaurant in Bath. With over 70 delicious, thoughtful and mouth-watering vegan recipes, ranging from the simple to the stand-out, it will guide and inspire you to make even the most knobbly and overlooked of ingredients shine – and persuade even the most carnivorous that plants can, and should, be at the centre of our plates. It’s amazing what you can accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine – move aside meat, it’s time to give plants the spotlight in the kitchen!

Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook--full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food. Sometimes people say to Tabitha Brown, "I've never eaten vegan before." As Tab says, "Have you ever eaten an apple?" After living with a terrible undiagnosed illness for more than a year and a half, Tab was willing to try anything to stop the pain. Inspired by the documentary What the Health, she tried a thirty-day vegan challenge--and never looked back. Wanting to inspire others to make changes that might improve their own lives, she started sharing her favorite plant-based recipes in her signature warm voice with thousands, and now millions, of online fans. Tab's recipes are flexible, creative, and filled with encouragement, so you trust yourself to cook food the way it makes you happy. If you're already a "cooking from the spirit" sort of person, you'll love how much freedom Tab gives to make these delicious vegan dishes your own. If you're newer to cooking--or to vegan cooking--Tab will help you get comfortable in the kitchen and, most important, have fun doing it! In this joyful book, Tab shares personal stories, inspirational "Tabisms," and more than eighty easy, family-friendly recipes, including: Yam Halves Topped with Maple-Cinnamon Pecan Glaze Stuffed Avocado Jackfruit Pot Roast Crab-less Cakes with Spicy Tartar Sauce Who Made the Potato Salad? Kale and Raspberry Salad Strawberry Cheesecake Cups Cooking from the Spirit is for anyone interested in plant-based eating and all lovers of food, plus anyone who wants a little warm inspiration in their lives. As Tab says, "Honey, now let's go on and get to cooking from the spirit. Yes? Very good!"

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.

75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan butcher shop The Herbivorous Butcher.\\nThink of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.\\nUse these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.\\nAUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.\\nEAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).\\nRECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.\\nPerfect for: Vegans, vegetarians, and those looking to consume less meat Environmentalists Fans of The Herbivorous Butcher shop and products

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

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.

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.


Packed with vitamins and minerals, low on the glycemic index, full of healthy fiber, filling, flavorful, convenient, and easy to prepare, the sweet potato is the new "it" vegetable. Lauded by food lovers for their delicious taste and versatility, glorified by paleo diet acolytes for their superfood status, these root veggies are winning over Americans right and left. Sweet Potatoes has 60 recipes for boldly-flavored, sweet potato-focused dishes, ranging from simple snacks to entrees, desserts, and baked goods. Also included is a glossary of different sweet potato varieties (they aren't all orange; there are white and purple ones, too), basic recipes sharing the simplest of preparations that all home cooks should know (roasting, baking, frying), and 30 full-color photographs.

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.

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

The blogger behind the Saveur award-winning blog The First Mess shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious.Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following.The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.

As seen on TV 'There's something for everyone here... Brilliant recipes... A really clever book' - Georgina Hayden, Sunday Brunch We all want to help do our bit to save the planet by moving towards a plant-based diet, but let's face it: eating vegan can be expensive. With over 100 plant-based recipes using supermarket staples along with hints and tips for making your food go further, Broke Vegan will have you cooking meals time after time that save money and save the planet. From easy weeknight meals ready in 20 minutes to feeding a crowd on a budget or saving bags of time and money by batch cooking, Broke Vegan has got you covered. Whether you're taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan will bring variety and flavour to your meals without having to spend a fortune. BREAKFAST & BRUNCH including: Speedy sourdough Any berry muffins Frozen smoothie bowl BATCH COOKING including: Confit tomatoes Chilli con veggie Sticky sweet aubergines READY IN 20 including: Kimchi pancakes with dipping sauce Cauliflower nuggets Back of the fridge fritters IMPRESS A CROWD including: Pizza 5 ways Any vegetable tart SOMETHING SWEET including: Chocolate mousse Lemon, coconut & cardamom cake Leftover porridge flapjacks

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

Discover the joy of vegetarian cooking with this kids cookbook for ages 8 to 12 Packed with vibrant colors and fresh flavors from a wide variety of veggies and fruits, vegetarian cuisine is naturally kid-friendly. Now young chefs can whip up tasty meatless meals on their own with The Vegetarian Cookbook for Kids. This kids cookbook includes step-by-step instructions to help beginner cooks build confidence and skills in the kitchen with minimal adult supervision. This vegetarian kids cookbook includes: Everyday ingredients--No fancy ingredients here; these recipes use familiar foods that can easily be found at any grocery store. Tips for getting creative--Kids can customize these recipes however they like with suggestions for switching up the flavors, making dishes vegan or gluten-free, and more. Convenient recipe labels--Colored labels let kids know which meals use just one pot, require only 5 ingredients, or can be made in 30 minutes or less. Inspire kids to prepare healthy vegetarian meals and be independent in the kitchen with this skill-building kids cookbook.

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.

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.

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!

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appealKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

From the award-winning culinary superstar and all-around “Queen of the Greens,” a cookbook that perfectly reflects the way we want to cook and eat today: vegetarian food that is stylish, sustainable, and packed with flavor."This is a book where thought meets practical action meets deliciousness." –Yotam Ottolenghi, bestselling author and award-winning chefWith her award-winning cookbooks, Anna Jones blazed the trail of modern and creative vegetable-centered cuisine, and in her new book, she makes cooking mouthwatering meals simpler and greener than ever before. One: Pot, Pan, Planet delivers all the goods: delectable recipes that are easy to prepare and that keep sustainability at the center of every dish. And with Jones guiding the way, the variety and depths of flavors possible using just one pot, pan, or tray are limitless: Persian Noodle Soup, Carrot & Sesame Pancakes; Crispy Butter Beans with Kale, Lemon & Parmesan; Quick Squash Lasagna; Saag Aloo Shepard's Pie, to name just a few.With over 200 recipes for every occasion--from busy weeknight meals, to weekend feasts, to desserts that promise to delight --these inventive, deeply satisfying dishes will become your new go-to kitchen staples. Whether preparing the recipes vegetarian or vegan, you will also find information to help you reduce waste, use leftovers, make kitchens plastic-free, and become a more environmentally mindful shopper. One: Pot, Pan, Planet is a splendid cookbook that is all good: for you, for your pocket, for the planet--and, of course, for your palate!