This book contains over 100 vegetarian recipes, which have been created or adapted to specifically meet the nutritional needs of women.

Recipes include:
, Cucumber Pirogue
, Spicy Potato Soup
, Fruit Salad with Yogurt Cheese Dressing
, Sauteed Eggplant and Bell Pepper Curry
, Spinach with Homemade Cheese (Saag Paneer)
, Mixed Vegetable Korma (Navarathna Korma)
, Rice Pilaf with Cashews, Black Pepper,
and Coconut
, Vegetable Biryani
, Basic Toovar Dal
, Spicy Black-eyed Pea Curry
, Chapatis (Whole Wheat Flat Breads)
, Parathas (Whole Wheat Flaky
Griddle Breads)
, Aloo Parathas (Potato-stuffed Breads)
, Masala Dosa
, Rava Idli
, Minty Yogurt Drink
, Sweet Vermicelli Pudding
, Almond Milk Fudge

Longtime vegan and author of By Any Greens Necessary offers a plan and recipes to harness the power of a vegan diet for longevity, health, and beauty. Plant-based diets as a means to greater health are on the rise; from Michael Greger, MD, to T. Colin Campbell, PhD, and Neal Barnard, MD, and others, health professionals are embracing a veg-powered way to combat disease. A diet full of plant-based foods can also help you look and feel younger. Food activist, public health nutritionist, and longtime vegan Tracye McQuirter (50-years-old-going-on-30) teams up with her mother Mary (80-years-old-going-on-50) to share their secrets for staying young, vibrant, and healthy (hint: it's all in the greens), along with 100 delicious plant-based recipes. The McQuirters break down the basics of nutrition, how to build a vegan pantry, and how to make sure you're getting the best nutrients to promote longevity and prevent chronic disease, along with 100 recipes that are perfectly seasoned and full of flavor. Based on fresh, easy-to-find ingredients, including 100% whole grains and natural sweeteners, the recipes combine spices and herbs to create rich flavor combinations, like Cajun and BBQ, so you can easily add variety to your everyday meals. With a 14-day plan to jumpstart healthy eating habits, practical advice about transitioning to a vegan diet, getting essential nutrients, socializing with friends, eating healthy on a budget, and more, Ageless Vegan provides the tools for you to dine your way to a long, healthy, and delicious life.

Boost your health and feel great with a smoothie for every day of the year. Popular food writer and blogger Kathy Patalsky loves sharing her passion for healthy, vegan cuisine. With 365 Vegan Smoothies, she makes it possible for everyone to enjoy this daily diet enhancement that is free of animal products (including honey) and the saturated fats, chemicals, and hormones that often accompany them. From her frosty sweet 'Peach Pick-Me-Up' to green smoothies such as her revitalizing 'Green with Energy' Patalsky's innovative smoothie recipes are built around themes such as brain boosters, weight loss, healthy digestion, and detoxification. She also includes mood boosters, such as the 'Cheerful Chocolate Chia,' with B-complex vitamins and omega fatty acids to boost serotonin levels. Featuring vibrant colour photographs and simple steps to stock a healthier pantry, 365 Vegan Smoothies serves up the perfect blend for everyone.

In Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.

Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility.

Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:

• Lemon Zest and Thyme Pimento Cheese
• Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette
• Okra Fritters with Creole Mustard Sauce
• Vegetarian Red Beans and Rice with Andouille Eggplant
• Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
• Grilled Peach Ice Cream

Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.

"True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it's a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." --Hugh Acheson, author of A New Turn in the South

"Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." --Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris

"What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." --John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group

This book will help you save money, buy less and do your bit for the environment - just through loving your leftovers! It's your essential guide to shopping smarter and making meals that go the extra mile. Trying to be more sustainable and eco-friendly in the kitchen may seem like a daunting task, but with a little bit of help and encouragement you can dramatically reduce your food waste. Not only does this help your budget, as you don't have to buy so much food, but it can also help to save the planet - because when you're using up your leftovers rather than throwing them away, you reduce your carbon footprint. The Zero-Waste Kitchen includes: Meal-planning hacks Simple ways to store your food for maximum freshness Ideas for growing vegetables and fruit from the scraps you usually throw away An A-Z guide to common leftovers and how they can be used in the kitchen and beyond Easy-to-follow recipes for using up ingredients that tend to go to waste And much, much more!

'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - Independent Make delicious vegetarian and vegan Indian dishes from a range of just 10 spices. Indian food offers a huge choice of naturally vegetarian and vegan dishes. In this new collection, Cyrus Todiwala serves up easy, full-flavoured recipes for everything from breakfast and brunch to simple suppers, from warming soups to veg-packed curries and daals. With a spice box of just 10 favourites, you can whip up simple home-cooked dishes such as Spiced Aubergine and Tomato Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and Baked Tandoori-style Cauliflower with Couscous and Spinach & Garlic in no time at all.

For exciting vegetarian recipe ideas, try Good Food: Veggie Dishes. Divided into Soups, Salads and Snacks; Light Meals; Pasta, Rice and Noodles; Main Courses; Dairy-free Dishes and Desserts, you're guaranteed to find a tasty vegetarian recipe for every occasion. Whether you choose Lemon Butter Gnocchi, Purple Sprouting Broccoli, Potato and Blue Cheese Gratin or Banana Muesli Toffee Crunch, every recipe has been tried and tested by the Good Food team to ensure fantastic results, every time you cook. Taken from BBC Good Food Magazine, Britain's top cookery title, the recipes are all short and simple with easy-to-follow steps, using readily available ingredients and are accompanied by a full-colour photograph of the finished dish. This edition is revised and updated with brand new recipes and a fresh new look.

More recipes with more veg for more joy.

This is a book of delicious recipes, starring vegetables, with more of everything: more flavour, more texture, more colour.

Maybe you want to eat more vegetables, or less meat, or try cooking some tasty vegan meals to broaden your repertoire and still put a broad smile on the faces of those you are feeding?

Maybe you want to save money or the environment by eating more plant-based meals, or maybe you just want to keep the vegan or vego in the family happy at dinnertime without having to cook two meals?

Maybe you just want to enjoy a meat-free Monday every so often and don't want to feel like you're missing out?

Here are over 100 recipes full of vibrant colours and flavours that celebrate the pure, unadulterated pleasure that food can give you. All the recipes are vegetarian or vegan - but if you decide you'd like to add a little bacon or a slab of fish, we're not going to wag a finger. We've even included a separate cooking guide for your meaty add-ons.

Gone are the grey-meat-and-potatoes menus of the past. Each of these recipes capture the happiness that good food can bring. More combines Matt's passion for simple, hearty recipes with his love of the humble veggie to bring the whole family to the table for a delicious meal.

Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest in order to be closer to nature. The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for The Forest Feast, based on her popular blog. Most of the book's 100 wholly vegetarian recipes call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin's own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table. Also available from Erin Gleeson: The Forest Feast Gatherings and The Forest Feast for Kids.

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes "meat" so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don't want all the additives you get with processed, store- bought mock meats. From meat loaf to sausages, from pate to jerky, Robin Asbell has a plant- based answer for midweek suppers, weekend brunches, and holiday showstoppers. Recipes include: * Thai Meatballs in Red Curry * Smoky King Trumpet Mushroom Bacon * Cauliflower Buffalo Wings * Jackfruit Pulled Pork and Barbecue Sauce * Turkey Roll with Stuffing

In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook - as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.

Bring the taste of the Mediterranean to your everyday cooking with more than 90 fresh and flavoursome recipes for all occasions. Create fantastic Mediterranean dishes with fresh fish, healthy fats, lean meats, nutritious vegetables and more. Recipes range from classic Italian favourites and colourful Spanish tapas to Greek sharing dishes and rich Middle Eastern flavours, suited to a variety of diet types including vegetarian, pescatarian, and gluten-free. Australian Women's Weeklyis one of the most popular and reliable sources of recipes for its vast readership in Australia, New Zealand, and beyond - this recipe series taps into Australia's healthy and vibrant food culture, centred on simplicity, great produce, and multicultural living.

In GREEN, bestselling cookery author Elly Pear shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special. For those wanting to eat more plant-focused meals, GREEN offers over 100 easy recipes developed for either weekdays or weekends, so you're covered for all days and occasions. The weekday recipes target speed and ease, and the weekend recipes are for when you have a bit more time and fancy something a bit special. Weekday offerings include freezable food, no-fuss traybakes and one-pot dishes for when you can't face washing up or hands-on cooking. A meal prep section will have you sorted for the week ahead. Plus a whole load of meals you can make in 20 minutes for those nights you need great food fast. A whole host of weekend recipes offer sumptuous brunches and seasonal suppers for family and friends. Tuck into: Harissa chickpeas with za'atar, and baked feta OR with gremolata on toast Peanut spicy slaw wraps Stir fried kimchi grains with fried egg Whipped feta on toast with roasted tomatoes, basil and savoury granola Rarebit baked baby potatoes with watercress Vegan BLAT sandwich with umami mayo Jalapeno brine French toast crumpets Whether you are already vegetarian or vegan, or just want to eat a bit less meat, GREEN serves up tasty, flexible fare, all of which is meat-free, and half is vegan.

Authentic sauces, delectable side dishes, zesty salsas, and many more selections that remain true to the culinary traditions of Mexico fill this vegan cookbook. One hundred and thirty recipes provide detailed instructions for preparing a wide range of dips, soups, and salads as well as main courses, desserts, and cakes that do not use animal ingedients.

We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organized to honor the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall's bounty with pumpkin and lentil lasagna filled with cashew bechamel sauce; takes off winter's chill with a no-cheese fondue-and more soups, salads, dips, cakes, breads, and desserts. Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions. Schweizer also does a deep dive into a variety of nuts and seeds-from almonds to walnuts, pecans to pepitas-providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you're a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.