"Jackie Kearney's beautifully crafted book revolutionised not only my spice rack but also my cooking style... the ultimate foodie's travel journal'. Review for My Vegan Travels, The Vegan magazine. The Mock Meat Revolution is here and veganism never tasted so good with these stunningly inventive recipes for plant-based meat and fish substitutes. While traditional butchers might be disappearing from the high street there's a new breed ready to slice a different kind of meat - made from plants! So-called 'vegetarian butchers' are creating food that mimics meat and offering convincing substitutes that look, feel and even taste like the real thing. Mock meat, of course, is nothing new. Patties made from soy-based protein and wheat gluten have been around since the 1960s but now vegetables, nuts, pulses and grains are in on the act and taking it to a whole new level. Prepare to be wowed by Jackie Kearney's Paprika Seitan Vegan 'Dog' with Cashew Cheese; Crispy Jackfruit Wings and Chickpea Tuna Quesadillas. From Tofish & Chips to Sea-loving Sushi there's a plant-based alternative to all your favourite meals.

Merchant Gourmet produces quick and easy-to-use pulses, grains, seeds and chestnuts for the home cook. In their first cookbook, they offer 70 recipes using their delicious range of ingredients to make weekday dinners and weekend feasts more exciting - without the fuss.

There are recipes for sweet treats, lunches on the go, meals for two and weekend feasts, as well as breakfasts and snacks. Discover how versatile these ingredients can be with dishes such as Herby Lentil and Mustard Scotch Eggs; Roasted Red Peppers Stuffed with Smoky Spanish-Style Grains and Rice; Chestnut and Squash Tagliatelle; and Banana, Freekeh and Caramel Cake. Every recipe indicates how long it will take, and includes simple variations to cater for vegans or vegetarians.

A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes.

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.

Children will love this collection of over 50 irresistible and healthy recipes, which range from soups, snacks and light lunches to main meals, side dishes and desserts. It features specialist advice on the best foods to feed your vegetarian children, and useful meal planners to help you balance their nutritional needs. It includes all the traditional favourites including Chili Cheese Nachos, Spicy Spuds, Fruity Coleslaw, and Blueberry Muffins. Simple step-by-step techniques show how to make cooking easy and fun, and there is a beautiful colour photograph of the finished dish to ensure perfect results are achieved every time. It features cook's tips and variations to inspire and encourage experimentation. Full of many wonderful dishes to please even the fussiest of appetites, this exciting collection will help you prepare vegetarian versions of all-time favourite dishes that will appeal to all the family. There are dishes to suit all seasons and occasions, from wholesome soups for the winter to a tasty Chunky Cheesy Salad for the summer. There are also more substantial meals, such as Bean Burgers and no children's recipe book is complete without desserts, which range from healthy fruit salads and Strawberry Smoothies to richer bakes such as Carrot Cake or Blueberry Muffins. Helpful expert advice will keep you well-informed about what you are feeding your children. Over 350 stunning colour photographs and step-by-step techniques help you prepare each dish, making this a truly useful guide to creating the most delectable dishes for all members of the family.

The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There's something particularly enticing about a meal made up of several 'small' dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension. Western livestock-rearing and industrial production of meat is not a model that can be projected worldwide - even if it were desirable. Moving towards a more vegetable-based diet is the only sustainable and healthy way to feed the world. Not everyone can or will give up eating meat at once, but this exciting Small Planet Vegetarian Cookbook will help the change.

Veggiyana brings the vitality of the world's kitchens to your own
with timeless wisdom and recipes to nourish, delight, and inspire.
The kitchen is the most vital place on Earth, because even now in the age of iPads and hadron colliders, survival still depends on wholesome, nutritious food. In keeping with this simple truth, Veggiyana provides 108 tasty, beloved, and simple recipes from around the world. And generously sprinkled throughout are perfectly spiced morsels of time-tested wisdom on how to live a life that nourishes both body and spirit. Veggiyana brings the vitality of the world's kitchens to your own with time-less wisdom and recipes to delight and inspire.

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.

Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner Contents Include: Smoothies and Juices Snacks Unbaked (Crackers and Breads) Spreads, Dips, and Sauces Starters Salads and Dressings Main Dishes Desserts Recipes Include: Key Lime Tartlets Pumpkin Pie with Thyme Pad Thai Tomato, Basil and Ricotta Pizza Blood Orange and Crispy Fennel Salad Blueberry Pancakes Raspberry Vanilla-Almond Granola

Author Bio: Acclaimed chef Matthew Kenney is a restaurateur, caterer, and food writer. Matthew has been the chef and co-owner of Pure Food and Wine restaurant in NYC as well as the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, as well as a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award.

The best food comes from the earth.

This book will show you how to cook appetizing meals that will help you feel better, look younger, and live longer.

The virtues of vegetarian, vegan, and raw foods are more popular than ever in both cookbooks and restaurant menus. Readers will learn to prevent chronic illness, lose weight, and improve their overall health with plant-based replacements for meat, eggs, dairy, and more. A quick-start guide includes delicious, easy, healthy recipes for both cooked and raw foods.

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Creme Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Celery juice is the new wonder ingredient on everybody's lips - in Celery Juice: Everything You Need to Know, Hannah Ebelthite investigates this humble super vegetable, explains the nutritional facts and offers a gut-healthy, anti-inflammatory 10-day wellness plan to help boost your energy, beat the bloat and feel ready for anything. Have you heard? Celery juice is rumoured to alleviate symptoms of chronic illnesses from digestive disorders, fatigue, eczema, diabetes and Lyme disease. Find out the facts and whether you might feel the benefits from this low-calorie, hydrating, vitamin-packed ingredient. Chapters include: * The facts - what are the nutrients in celery, and what's the difference between eating the whole vegetable and the juice? * The health benefits of celery juice - which are proven, and which are not? * Who would benefit from including celery juice in their diet? * What other ingredients particularly complement celery? * The low-down on the best juicers * 10-day wellness plan including recipes for green juices, cleansing soups, salads and healthy elixirs.

In Incredible Plant-Based Desserts, Instagram star Anthea Cheng (@rainbownourishments) shares her trade-secret recipes for seriously luscious, showstopping vegan sweet treats that will delight everyone, from healthy eaters pursuing a plant-based diet to those who simply appreciate a beautifully crafted dessert. Whether you are an eager home cook or a more experienced chef, Anthea shows you that sponge cakes can still be fluffy and moist and pastry can still melt in your mouth without animal-derived ingredients. Find playful, modern spins on classic desserts, such as fail-safe tiramisu trifles topped with caramelized popcorn or Snickers transformed into a multi-layered cake with peanut brittle. For when life gets busy, simplify with recipes like three-ingredient pancakes and fruit-filled muffins. If you want something indulgent, the Homer Simpson pink donuts, baklava custard tart, and chocolate brownie peanut butter sandwich cookies are for you. You'll also find wholesome choices like a berry chocolate mousse tart and cupcakes with rainbow cashew buttercream. Anthea has carefully selected ingredients to ensure you won't accumulate odd, once-used stuff in your pantry. And with plenty of options for people avoiding gluten, refined sugar, nuts, and other common allergens, no one misses out on the deliciousness. All of the recipes have been tested and approved by vegans and non-vegans alike. Accompanied by stunning photography, these recipes will bring some magic to your every day, dinner table, or special occasion.

Vegetarian diets have seen a sharp rise in recentyears. However, becoming vegetarian does not necessarily meanwise choices or healthy meals. In The Vegetarian Year, authorand vegetarian food expert Jane Hughes explores the possibilities of plant-based foods through 365 nutritionally balanced and great-tasting dishes. Following natural seasonal rhythms, The Vegetarian Year provides an exciting anddiverse menu of classic recipes, modern twists and authentic world cuisines, using the freshest produce available all year round. The clear and concise recipes are suitable for novice and experienced cooks alike. A broad range of dishes that includes quick suppers, show-stopping dinner party centrepieces and satisfying mid-week lunches means that living well, eating healthily, and respecting nature will be easy, enjoyable, and rewarding.

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.

Written by `expert-patient' Iida, who has used the principles of plant-based wholefoods with no added sweeteners, fats or oils to regain her own health, this is a beautifully illustrated, full-colour cookery book that explicitly follows the approach of the Paddison Program for Rheumatoid Arthritis and also provides helps with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably - and inclusively so that family and friends can eat the same way whether they have health issues or not. Features include: Forewords by Clint Paddison, founder of the Paddison Program and by Dr Shireen Kassam, Consultant Haematologist, London, UK; Recipes graded for their level of healing; The principles of cooking without added oil (`steam frying' etc); 200 superb colour photographs; `fairytale' design

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.

The rise of veganism is impossible to ignore - for full time practitioners and those wanting to experiment with a more planet-friendly lifestyle. In Yes-Vegan! Selene breaks down the burning questions surrounding veganism from choice, ethics, ecology to fitness, health & beauty as well as providing informed opinions on just how to rebuff the haters. "With regards to veganism, as long as you arm yourself with some key facts and remain calm, there really is nothing to worry about - even if you're someone who hates conflict. After this book, not only will you be able to answer each and every question posed to you, but you can then follow up with a few insightful questions of your own that will get the other person thinking." - Selene Nelson "This book will open your mind" - Julie Montagu Chapters include: My Vegan Journey The Facts Starting Out Vegan Life Taking it Further Four Weeks to Vegan

There are moments in the day when you need a boost to keep you alert, or a protein burst post-gym or run. Our bodies need energy through the day, but snacking on sugary or salty processed foods is not the healthy answer. Here are nutrient-dense and tasty fatigue fighting snacks that are good for you too. Many can be made in a matter of minutes; others can be kept ready in the fridge and even freezer to pull out as you need. There are energy balls made with fresh medjool dates, frozen berries and spirulina; wholegrain muesli bars; lime and chia bars; spiced apple bites; and pumpkin seed, almond and sour cherry bars, all packed with taste and goodness.

SuperVeg celebrates the power and flavour of plants by shining the spotlight on 25 of the most health-giving vegetables on the planet. In this heartfelt homage, vegetable expert Celia Brooks explores the formidable nutritional benefits of each veg, providing a wealth of supporting information including selection, preparation and cooking techniques. Over 100 creative, health-enhancing, everyday vegetarian recipes cover simple flavour pairings through to more substantial offerings, and bring the joy of powerful nutrition, deliciousness and versatility to your home kitchen.

Renowned cardiac researcher and bestselling author Dean Ornish, M.D., has inspired millions of people to choose a healthier lifestyle and a low-fat diet. But low-fat cooking can be time-consuming and hard to fit into a busy schedule, so Dr. Ornish has found 150 wonderful ways to make it fast, delicious and fun.

Everyday Cooking with Dean Ornish includes 150 easy and extraordinary recipes that are extremely low in fat and cholesterol -- and high in flavor. You'll find slimmed-down versions of comfort foods that are delicious and nutritious, from French Toast and Hashed Browns to enchiladas and lasagna, from Creamy Corn Soup and Spicy Arkansas Chili to Southwest Pizza and Carrot Cake with Cream Cheese Frosting. The recipes are quick to prepare, the ingredients are familiar and inexpensive and there are hundreds of smart time-saving tips on cooking, shopping and serving. Now you no longer have to choose between good food and good health.

In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet. Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy. From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day. Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.

Chocolate, candy, and even ice creem--a vegan alternative to ice cream--are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy "Quick Recipe" indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn, saltwater taffy, pralines, cookies, cakes, and fudge, plus some brave, new gluten-free recipes, such as the Fabulous Flourless Chocolate Torte and the Toll-Free Chocolate Chip cookies. These decadent temptations allow treats for dairy-free or wheat-free diets as well as for anyone who loves sweets.