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'Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.' Handmade magazine Sources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 10-15% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs. A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant 'bacon', Raw Pad Thai, and for a sweet tooth Homemade Coconut Yogurt.
The hotly anticipated follow-up to London chef Yotam Ottolenghi's
bestselling and award-winning cookbook "Plenty," featuring 120
vegetarian dishes organized by cooking method.
Sit down to meals that look and taste great, and are completely plant-based and good for you. That's how Ginny McMeans cooks and here she shares 150 of her favourite recipes. Every recipe can also be made ahead and frozen for later. This is delicious, homemade, everyday food that you can cook fresh or pull out of your freezer for a quick and healthy meal.
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.
‘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 marriage of vegan foods and seasonal produce is a natural one: plant-based foods follow annual cycles and both are healthy and environmentally sustainable. Ripe local produce has the most flavor and nutritional value, uses fewer resources to store and deliver, is more economical to buy, and often supports local farmers. Local Bounty reintroduces the world of seasonal produce: leafy greens in the spring, tomatoes, peppers, and summer squash during the summer and fall, and root vegetables and winter squash during the cooler months. The bounty of the garden is transformed into wonderful meals that will truly nourish and satisfy with a minimum of fuss to prepare. Real food, real taste.
The best-selling, comprehensive guide to grilling vegetables and preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavours and ingredients and the very latest in modern grilling trends. "The New Vegetarian Grill", a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavourful recipes - 50 of which are brand new - for vegetarians and grill aficionados alike. "The New Vegetarian Grill" is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kebabs, and grilled desserts.With Andrea's vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire. Favourites include: Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Lentil-Stuffed Pita Pockets with Grilled Onions; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; Caramelized Bananas; and, Grilled Nectarines with Mascarpone Cream.
Color your kitchen with a rainbow of healthy, delicious plant-based recipes. You don't need fancy equipment or expensive exotic ingredients to make delicious, healthy, vegan meals at home. Let The Colorful Kitchen take the mystery out of plant-based cooking and make the experience of cooking and eating easy and delicious. Certified health coach and plant-based food blogger Ilene Godofsky's cooking philosophy is "colorful, not complicated." When you fill your plate with color, you're not only adding flavor and visual appeal-you're filling your plate with health. Her recipes emphasize vivid combinations of wholesome, plant-based ingredients full of essential vitamins and minerals-because counting colors is way more fun than counting calories and carbs. Ilene guides readers through easy-to-follow preparations that will make every meal as exciting as it is nourishing. The Colorful Kitchen's vibrant, sustaining recipes include: - Pink & Purple Coconut Smoothie - Maple-Mustard Squash Grilled Cheese - Harvest Butternut Squash & Apple Burgers with Sage Aioli - Chickpea Crust Rainbow Alfredo Pizza - Pineapple & Peanut Sauce Tofu Wrap - Strawberry Loaf with Cream Cheese Glaze - Chocolate Hummus For too long, vegan food has had a bad reputation: tasteless, boring. Mostly brown. Full of unfamiliar ingredients that take way too long to prepare. Not in The Colorful Kitchen!
Whether you are new to plant-based cooking or are looking to master your vegan lifestyle, Vegan Yack Attack on the Go! is a must-have resource-with flavorful recipes you can prepare quickly and easily, make in advance, or take with you. Developed for real life, this is the cookbook you will return to again and again. Jackie Sobon, the plant-based rock star behind the blog Vegan Yack Attack and author of the popular cookbooks Vegan Bowl Attack! and Vegan Yack Attack's Plant-Based Meal Prep, will be your guide, offering beautifully photographed recipes you not only want to eat, but can whip up in any slice of time you can carve out. Following an introduction to vegan cooking that includes pantry necessities, equipment, and tips and tricks, learn to make delicious: Blueberry Zucchini Breakfast Cookies Berry Rhubarb Chia Jam BBQ Tempeh Wrap Sesame Soba Salad Kale Raspberry Grain Salad Summer Stew with Zucchini, Tomatoes & Corn Butternut Mac and Trees Chickpea Tendies & Waffles Hearty Skillet Cornbread Cauliflower Curry Grill Packets with Yogurt Sauce Campfire Banana Splits Frozen Pineapple Floats Packed with a wide variety of meals that are fun, tasty, and quick to put together, you'll feel confident knowing you can go anywhere, do anything, and still eat delicious food.
It isn't necessary to be intimidated by the idea of making cheese-vegan cheese is simple and straightforward with clean, basic ingredients. Here, Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables and natural helpers like carrageenan, agar-agar and nutritional yeast. Her flavoursome creations are enhanced with herbs and spices and run from incredibly easy to more complex, mimicking familiar cheeses, including: French-Style Brie, Herbed Feta, Aged Gruyere. Armed with tips for building the perfect cheese plate and drink pairings, budding vegan cheese-makers will be ready to wow even the pickiest cheese lover.
Each recipe is gluten-free, kid-friendly and easy to prepare, featuring easy-to-find, real-food ingredients and no highly processed meat or dairy substitutes. Many are also made in one pot, making for less cleanup and fuss. Readers won't groan at the thought of preparing dinner after work when they have such quick, easy and delicious options as Cauliflower Romanesco Tacos, Dynamite Poke Bowls, Salisbury Portobello TV Dinner, Creamy Pesto Quinoa with Roasted Tomatoes and 20 Minute Vegan Mac `n' Chz. Before you know it, you'll be whipping up nourishing, nutrient-dense, feel-good dinners every night of the week like you were born for it!
Vegetarian Party Food is a thoughtful collection of vegetarian and vegan bites perfect for any get-together. Mix and match the recipes to create the ultimate spread for gatherings and dinner parties.
The book is divided into condiments, dips, vegetarian, and vegan chapters -- including everything from easy no-cook bites like Turmeric and Lime Hummus and Peach Salsa and Cheese Crostini to more complex ones like Indian Cauliflower Bhajis and Hasselback Baby Beetroots with Feta. Put together the ultimate party spread and impress guests with Baked Black Sesame Camembert or Mini Vegetarian Gyros.
With quick and easy make-ahead recipes you can have on hand for impromptu gatherings and versatile condiments you can make it batches and use for various dishes, this collection will help you become best host you can be.
Veganism is everywhere. But for a word that's grown so popular, what does being vegan actually mean? Through his Fat Gay Vegan blog, Sean O'Callaghan has become a no-nonsense voice that cuts through the fuss and the fads. He explains the politics of veganism beyond the plate, and why we should all aim to live a little more compassionately. So if you want to know more about the arguments for veganism, the myths around the movement - and the junk food you're still allowed to eat - then like a friendly, fat uncle, Sean is here to pat you on the back, and tell you a bit more of the story...
Decadent desserts and treats that will satisfy any sweet tooth! If you've ever had a sweet tooth denied, a craving unfulfilled, or an appetite left unmet, this cookbook is for you. Longtime vegan author Hannah Kaminsky has compiled an impressive array of creamy, luscious treats that will leave guests wondering, are you sure this is vegan? And to prove these creations will surprise all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike! These original, mouthwatering recipes include: Chocolate chip cookie pie Baklava tart Lace Florentine cookies Mocha revelation cake Lychee cupcakes with raspberry frosting Almond avalanche bars Chili chocolate tart So many more! Whether you're a master baker or simply a dessert lover hungry for a more satisfying fix, these recipes won't disappoint. Friends and family won't believe that they're entirely plant-based-no eggs, dairy, or animal products-and options for avoiding common allergens are folded into every page as well. Finally, desserts that everyone can enjoy are just a few thoughtful ingredients away. So go ahead and enjoy that thick slice of Silken Chocolate Mousse Cake-everyone deserves a little indulgence now and then!
This book is about vegetables: the known, the little known and the few still largely unknown. It is vegetarian because vegetables are at their best when treated as they are without the addition of meat, fish or poultry. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting mans tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.
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