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Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt. The emphasis in Gaz's 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.
The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
Explains the advantages of a plant-based diet for families with children and offers a collection of family-friendly vegan recipes for breakfast foods, soups, salads, sandwiches, snacks, main and side dishes, breads, and desserts.
DIV Garbanzo. Cannellini. Fava. Calypso. Edamame. Adzuki. It’s true: beans have the coolest names ever. But besides that, they’re also one of nature’s most perfect foods. Packed with protein, nutrients, and flavor, you might even call them a vegan’s #1 best friend (don’t worry, we won’t tell the trail mix, veggies, or French fries!). But with so much versatility and variety, where does one begin? Right inside these very pages, that’s where. In The Great Vegan Bean Book, author Kathy Hester primes you on everything you need to know about the best way to cook—and eat!—every bean you’ve ever seen (and a few you probably haven’t). From soaking times, to cooking times, to what to purée, to what to sauté, you’ll be dancing delicious circles around those legumes in no time. Not only that, but you’ll also get to try your hand—or is it your mouth?—at some of the tastiest, most innovative bean recipes in this lentil-filled land. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you’ll be partying protein-style, every meal of the day! /div
NATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the star of Unbelievably Vegan on Max “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 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.
If you can crave it, you can cook it! 100 easy, eclectic recipes to feed you all day, every day Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savory breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond. Here are 100 vegan versions of your favorite comfort foods, plus fun new inventions and healthy options that are perfect for everyday eating: Quick meals: Coconut Farro, Bánh Mi Deluxe, Sesame Noodles Easy recipes: Speedy Ramen, Overnight Oats, Peanut Truffles Party hits: Ginger Nori Cakes, Antipasto Pizza Bites, Berry Cheesecake Exciting global fusions: Bavarian Samosas, Mexican Paella, Thai Tempura This is Vegan Everything—the only vegan cookbook you’ll ever need.
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
A Food Network Cupcake Wars winner shares her scrumptious recipes in a new cookbook that has vegans and omnivores alike clamoring for more. When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.-a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.'s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network's Cupcake Wars. Sticky Fingers' Sweets is packed with one hundred of her beloved recipes- from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers' most popular sweets- Little Devils, Cowvins, and Sticky Buns. Petersan also includes "love bite" nutritional tips and valuable tricks-of-the- trade techniques that every home baker will appreciate. The number of people embracing a vegan lifestyle continues to grow. Like Erin McKenna's BabyCakes and Isa Chandra Moskowitz's bestselling cookbooks, Sticky Fingers' Sweets and Petersan's delectable-and secretly healthy-recipes will be greeted enthusiastically by anyone and everyone who loves to bake.
Packed with more than 100 recipes such as go-to breakfasts, protein-packed snacks, hearty mains and decadent desserts, this title features recipes ranging from the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Glo Bakery Glo Bars.
Over 100 vegan, whole grain-focused recipes including step-by-step instructions for cooking each protein-rich grain, along with wholesome, plant-based recipes.