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Plant-based innovation in the kitchen – big, bold, flavourful vegan food
Vegan Goodness is colourful collection of exciting plant-based recipes that can be enjoyed by anyone. With over 60 inspiring dishes, Jessica shows readers that cooking with plants can be gutsy and flavourful. With a light-hearted, playful approach to the photography and design, each recipe is laid out with all the ingredients on show, so readers can see at-a-glance, what they need. Vegan Goodness is not just another vegan cookbook: it is about unapologetic cooking that puts taste first. Take the inventive Pulled Jackfruit Tacos (that actually tastes like pulled pork!), or the Asian inspired Matcha Green Tea Cheesecake - this is delicious, innovative food that everyone can enjoy and easily recreate at home. Written in Jessica’s passionate, funny and no-nonsense style, Vegan Goodness will be sure to get you excited about cooking and is guaranteed to get you eating better.
In Vegan With Bite, Australia's number one vegan chef, Shannon Martinez, presents more than 80 thoughtful but easy meals (complete with shopping tips and cheffy hacks) that are guaranteed to take the meal beyond the meat-and-dairy-free predictable. It is all part of Shannon's mission to show readers that generous, delicious and environmentally sustainable food is entirely achievable - regardless of budget. Alongside her recipes, Shannon shares her essential kitchen larder, a did-you-know guide to ingredients that are not actually vegan (but that many cooks think are, and vice versa), plus advice on leftovers and cutting back on waste. There's also a chapter on dips, condiments and sauces described by Shannon as the essential glue that brings her meals together. Vegan With Bite is everything you wouldn't expect of a book presenting winning meals on a shoestring.
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.
A beautiful cookbook for the next generation of newly vegan and vegan-curious, from the creator of the popular website and Instagram Nom Yourself. Mary Mattern became a vegan in her early twenties, and was immediately astonished by how great she felt—and how rewarding she found her new vegan lifestyle to be. She soon became a vegan personal chef to the stars, working with people such as Entourage actor Jeremy Piven and touring with pop singer Ellie Goulding. When she began blogging about her vegan recipes on NomYourself.com, she soon built up an enormous following, with nearly 100,000 followers on Instagram. Mattern has also gotten support from big names in the plant-based world, including Brendan Brazier, Chad Sarno, and many more. With her terrific personality and edgy, hip style, Mattern is poised to become the rock star of the millennial vegan world. Now Mattern offers her delectable American-with-a-vegan-twist recipes to the world in her beautiful cookbook, Nom Yourself. With comfortable, familiar recipes such as Beer-Battered Buffalo [Cauliflower] Wings, American Apple Pie, and Creamy Cashew Alfredo, Nom Yourself will be the perfect book for the vegan-curious. And with beautiful color photos throughout to illustrate the mouthwatering recipes, Nom Yourself will prove that eating vegan is both delicious and easy.
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen.
Delicious and healthful recipes from the popular blog TheWholeSmiths.com–fully endorsed by Whole30 As fans of the Whole30 know, it can be challenging to figure out how to eat for the other 335 days of the year. Michelle Smith, creator of the blog The Whole Smiths, has the answers. This cookbook, the first ever fully endorsed and supported by Whole30, offers a collection of 150 recipes to keep Whole30 devotees going strong. Many recipes like Spaghetti Squash Chicken Alfredo are fully Whole30-compliant, and all are gluten-free, but you’ll also find recipes with a careful reintroduction of grains, like the tortillas in the Chile Enchilada Bake. Some recipes include beans and legumes, so there are plenty of vegetarian options. There are even desserts like Chocolate Chip and Sea Salt Cookies! Throughout the book, icons help readers identify which recipes fit their dietary constraints (and which are easily adaptable), but perhaps most important of all, the recipes are a delicious way to help anyone achieve a long-term approach to good health.
Elevate Your Dishes with Flavorful Grains Whether you’re a strict gluten-free eater, or just looking for more variety, The Gluten-Free Grains Cookbook shares dishes that can appease everyone at the table. Quelcy’s tried and true recipes ensure that you cook with the right ingredients for the perfect meal every time. Discover grains from ancient Aztec amaranth and Ethiopian teff to buckwheat and sorghum and a myriad of ways to make them into memorable meals. Both omnivores and vegans can get behind recipes such as Friday Night Nachos or Quinoa “Fish” Fritter Tacos. Amaranth introduces nutty undertones to Smoky Tomato Cream Soup and Kimchi Pancakes. These grains, and others featured in this book, bring dimension to your cooking and help you pack more essential minerals into every delicious meal.
** FROM THE BBC'S FIRST EVER VEGAN COOKERY PROGRAMME ** ** DIRTY VEGAN'S HOTLY ANTICIPATED FOLLOW-UP, DIRTY VEGAN: ANOTHER BITE, IS NOW AVAILABLE ** From the ex presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the BBC's first ever (and long overdue) vegan cookery programme and accompanying book. In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food - none of this Michelin Star sh*t - such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava. In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs - a women's rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg and meat alternatives, to create nutritious dishes to suit all ages, tastes and cravings. Chapters include: 1. Morning Kickstarters 2. Quick Hits & Gobfuls 3. Rabbit Food 4. Belly Warmers 5. Proper Main Munch 6. The Main's Best Mate 7. Sweet Stuff ** Praise for Dirty Vegan ** 'This book is packed with uncomplicated, delicious recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine