Your cart is empty
Over 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it's time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain's fastest-growing lifestyle movements.
Bestselling author returns with a gorgeously illustrated cookbook that will transport you to the Mediterranean coast For years, Forest Feast readers have been transported to Erin Gleeson's picturesque cabin in the woods through her stunning photography of magical gatherings and vibrant vegetarian cooking. Now, Gleeson takes inspiration from an extended family trip around Europe, creating effortless, unforgettable meals immersed in the cultures and cuisines of France, Portugal, Spain, and Italy. Forest Feast Mediterranean reimagines the produce, flavors, and signature dishes of the Mediterranean coastline, presenting more than 100 new vegetarian recipes for small plates, drinks, and desserts. Richly illustrated with atmospheric images of Mediterranean coastal villages, charming watercolor illustrations, and mouthwatering food photography, Forest Feast Mediterranean is an irresistible escape from the everyday, no matter where you might live.
Easy weeknight suppers, classic weekend menus and festive holiday family fare make VEGAN FOR EVERYONE the perfect book for anyone looking to "jazz up" mealtimes by adding easy-to-prepare and delicious, plant-based food into their weekly menu plans. In addition to featuring over 100 new recipes, award-winning vegan chef Laura Theodore (PBS's Jazzy Vegetarian ) includes updates on 60 fan-favorite recipes from her first four books, making this new cookbook a complete and fun way to make family meals kinder, healthier and - most of all - tastier! Over 135 of the recipes include a gluten-free option, making VEGAN FOR EVERYONE sure to please . . . well . . . just about everyone!
From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking. Katy Beskow is the expert on making easy meals for home cooks - even if you're not confident in the kitchen or with vegan cooking. Using ingredients available from your local grocery store and with a list of pantry essentials, plus helpful tips throughout, you'll have everything you need to fill food with taste and texture. With 100 recipes covering Basics (Baba ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita), you too can get maximum flavor with minimal fuss - all with just five ingredients.
Simple food, easily prepared, which is cheap to create and tastes good. That's what this book is all about. Understanding the real needs of the modern student, Carolyn offers her imaginative and fun ideas both for the communal kitchen and the single cook. 'This makes really good eating - and still I had enough grant left over to go down the pub...buy my books, I mean!'
Eat Your Greens! We've heard it said so many times. Here, Pete Evans makes eating green easy with more than 130 mouth-watering dishes that take veggies from sides to stars. Even the pickiest eater will be won over by crispy carrot fritters with garlicky yoghurt dipping sauce, oh-so-simple sweet potato waffles topped with guacamole and a fried egg or the oozy deliciousness that is eggplant parmigiana. Eat Your Greens also includes simple tips on: - increasing your family's veg intake for breakfast, lunch and dinner- buying and growing seasonal, organic produce - harnessing the health benefits of different veggies.
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
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.
From the very beginning, LEON has asked the same question - why can't fast food be good for you? Well, it can be, and in this book we've gathered our favorite - and quickest - healthy fast food recipes from around the world. From burgers to brochettes, dosa to donburi, we've collected the most delicious street food dishes, sandwiches, pastas and sides, and made them as good-for-you as possible. LEON Happy Healthy Fast Food includes 100 new recipes and photography, organised into five sections: Breads & Buns, Salads, On the Hob, Grilled & Bakes, Sides, Sauces & Rubs and Sweets & Shakes.
David and Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven, as they tour the country and travel worldwide in search of recipes and inspiration for new and exciting flavours. Their food is informed by the need to live well and be both mindful of and uplifted by what you put in your body. This book is a celebration of naturally healthy, unprocessed ingredients and flavours from around the world. Featuring over 60 recipes for wholesome vegetarian and vegan meals, including breakfasts and drinks, many of the recipes are presented as easy-to-eat bowl-food (all the nutrients you need for a healthy meal in one), or can be cooked in a single pot (ideal if you are away holidaying or camping at a festival). Featuring plenty of information on the benefits of grains, cereals, pulses, nuts, seeds and fruit and veg, the recipes offer a full range of enticing meals, drawn from an international repetoire. Start the day with delicious Quinoa Porridge with Vanilla-Spiced Almonds and Dates, move on to a lunch of Coconut and Sweet Potato Polenta Cakes with Wild Mushrooms and Asian Greens, and finish the day with an Ethiopian Teff and Butternut Squash Stew, or Yucatan Salbutes, and top it all off perfectly with a dessert of Spelt and Olive Oil Lemon Cake. This mouthwatering array of recipes will be the only inspiration needed to live a healthier lifestyle.
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.
Fresh, healthy, wholesome and delicious - these tasty plant-based recipes will inspire you to nourish your body from the inside out with every delicious mouthful. Modern salads are seriously sexy. Fresh, light and quick to prepare, a salad is how most of us prefer to eat in the warmer months. With more and more people aspiring to eat healthier meat-free or part-time vegetarian diets and with such a large variety of fresh vegetables, fruits, grains, seeds and seasonings now available, there has never been a better time to dig out and dust off those salad servers! These recipes take their inspiration from countries all around the globe and show just how easy it is to whip up colourful vegetarian and vegan dishes that are full of flavour and texture. From bright and bold Mediterranean recipes to spicy and sweet Asian-inspired classics, from forkfuls of fluffy and fragrant Middle Eastern grains to tangy and spicy Mexican fare, plant-based salads have never been so exciting. This inspiring recipe collection brings together beautifully balanced combinations of ingredients that can be put together in a matter of minutes for time-efficient midweek meals, stylish sharing platters that are fit for entertaining friends and robust salads that will survive being transported and can be enjoyed on the move.
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. Chaplin shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customise it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavouring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and most important, and cook at home.
Root, Stem, Leaf, Flower is a cookbook about plants it's about making the most of the land's bounty in your everyday cooking.
Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures.
Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears, plums the food year is marked by growth, ripening and harvest.
With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.
Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals--such as South-Indian Uppama and Chipotle Garlic Risotto--along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
Traditionally, Vietnamese dishes are made with some kind of meat or seafood-most often pork and shrimp. But by cooking with Vietnamese home cooks, chefs and Mahayana Buddhist monks, Cameron Stauch learned about a tradition of vegetarian cooking that is lighter and just as flavourful. Spicy, tangy, crunchy and sweet, the dishes in Vegetarian Viet Nam range from soups and noodle bowls to main courses with rice and stir-fried vegetables, as well as desserts and fruit drinks. Some recipes are naturally vegetarian, like the colourful Twelve Predestined Affinities Salad, while others draw on the full arsenal of Vietnamese herbs, spices and sauces to make tofu and mushrooms as juicy as any meat filling. With a fully illustrated glossary to help readers assemble their own vegetarian Vietnamese pantry, Vegetarian Viet Nam will unlock an entire universe of flavour to anyone who wants healthy, tasty and sustainable food.
‘This book will earn a place in kitchens up and down the country’ Nigella Lawson
Seventy-five one-tin recipes: half vegan, half vegetarian, all delicious.
With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.
From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives.
The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes.
IMPROVE YOUR HEALTH AND SAVE THE PLANET
If you're a fan of Forks Over Knives, Oh She Glows cookbooks or Thug Kitchen cookbook, you'll love the fifty recipes and sustainable living advice in OMD: The simple, plant-based program to save your health and save the planet.
The research is clear: A plant-based diet is the healthiest diet on earth. But what many people don't realise is that nothing else we do comes close to the environmental impact of what we eat. If we are going to create the world we want to live in, we need to be mindful of the intersection of food, health and the environment.
Join the OMD Movement: Learn how to take Suzy Amis Cameron's OMD Pledge of One plant-based Meal a Day to reverse climate change, while embracing a healthier lifestyle. Suzy Amis Cameron is a noted environmental advocate, author, founder of various plant-based initiatives, mother of five, and actor who was featured in more than twenty-five films, including The Usual Suspects and Titanic. OMD was developed at California's MUSE School, founded by Suzy and her sister Rebecca as the first K-12 plant-based school in the United States. OMD makes it possible for anyone to reverse climate change while embracing a healthier lifestyle. Supported by the latest nutrition research and environmental science, OMD helps you:
- Lose weight
- Reverse chronic health problems
- Improve overall wellbeing
- And, slash your carbon "foodprint" in half
Boost energy, feel better, live healthier and heal the earth: The message in Suzy Amis Cameron's OMD: The simple, plant-based program to save your health and save the planet is "Change the world by changing one meal a day". Suzy explains how we can live healthier and heal the planet, starting with swapping at least one meat- and dairy-based meal to one plant-based meal a day.
Fifty delicious plant-based recipes: OMD features fifty delicious and nourishing recipes, complete with inspiring success stories, shopping lists, meal plans, and pantry trips. OMD is an all-in-one resource for anyone who wants to improve health and take care of our planet, without giving up the foods we love and enjoy.
A food lover's guide to eating well with diabetes. Poldark star Robin Ellis's Mediterranean-inspired vegetarian recipes are delicious and suitable for the entire family and for entertaining friends, with no sacrifice of taste or quality. Mediterranean cuisine is among the healthiest in the world and a vegetarian diet has been proven to be particularly health-giving for people who have diabetes. In this book British actor Robin Ellis shares his lifetime collection of healthy and simple vegetarian recipes especially selected and adapted for people wishing to control or prevent Types 2 diabetes. Diagnosed with Type 2 diabetes himself, Robin explains the strategic changes he made - in what he eats and how he prepares his food - that allowed him to bring his glucose levels down sufficiently to avoid taking medication for six years. Robin's recipes show how you can cook and eat delicious vegetarian food without recourse to carb-heavy pastries or potatoes, nor to substitutes such as Quorn or soya, which are not traditional staples of the Mediterranean diet. This is a book about real food and a way of living with diabetes that need not mean you can no longer look forward to breakfast, lunch and dinner - Robin does every day! This fully illustrated book contains photographs, not only of the recipes but of beautiful, rural southwestern France, where Robin lives and leads sell-out cooking workshops focused on simple, delicious and healthy Mediterranean cuisine, making the most of all the fresh local ingredients available.
You may like...
The Vegan 8 - 100 Simple, Delicious…
Brandy Doming Paperback
Yotam Ottolenghi, Ixta Belfrage Hardcover (1)
The South African Vegan Cookbook
Leozette Roode Paperback (3)
Recipes From My Vegetable Garden
Ina Paarman Paperback
Bosh! - The Cookbook
Henry Firth, Ian Theasby Hardcover (1)
Feed Me Vegan: For All Occasions - From…
Lucy Watson Paperback (1)
Veg - Easy & Delicious Meals For…
Jamie Oliver Hardcover (5)
BANTING 7 Day Meal Plans - Vegetarian
Rita Venter, Natalie Lawson, … Paperback
Totally Tofu - 60 Delicious Protein…
Ryland Peters & Small Hardcover
Jaynie McCloskey, Heather Wolfe Hardcover