India offers one of the world's most popular and distinctive vegetarian cuisines. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the snow-capped mountains of the north, you'll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. This colourful cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilau's and dhals to chutneys and flat breads, and providing the ultimate taste of a world-famous vegetarian style of cooking. Among the 80 mouthwatering vegetarian recipes are diverse dishes from the different regions of India. Travel to the north-east to try Punjabi Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. With clear instruction and beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine. It is a fabulous vegetarian recipe collection that offers contrasting dishes from distinctive regions of India. You can sample the fruit and nut dishes of the mountainous north, the delicately spiced rice pudding and panchforon-enriched dishes of Bengal, and the coconut-rich Black-eyed Beans in Coconut and Tamarind Sauce of the west. You end your travels in the fragrant south where spice plantations abound and the refreshing dishes on offer include Pineapple Salad, Cauliflower Braised with Roasted Chilli and Fenugreek, and Mangoes in Coconut Cream. An authoritative introduction unites the multistranded culinary culture of India, and describes the most typical ingredients and how to prepare them. It is beautifully photographed with over 430 stunning images, and featuring nutritional breakdowns for each recipe.

This title features over 140 imaginative recipes shown step by step with more than 170 stunning photographs. It is an irresistible collection of gourmet vegetarian recipes for easy entertaining: from informed gatherings to sophisticated dinner parties. It features ideas for elegant soups and starters, spectacular main courses, tempting side dishes, refreshing salads and satisfying breads. You can devise a menu of global dishes or focus on one cuisine such as Thai, Lebanese, Italian or French. You can discover the wonderful variety of vegetarian ingredients with tips on how to prepare them creatively. This beautifully illustrated cookery book is packed with inspiring dishes that will impress your family and friends and give you an opportunity to show off your culinary skills. Many of the recipes can be prepared in advance and simply reheated when required, leaving the cook more time to spend with guests. With dishes from around the world you can create an international feast of flavours, from Borscht and Thai Tempeh Cakes with Sweet Dipping Sauce to Champagne Risotto and Spanakopitta. Featuring more than 140 gourmet recipes presented in an easy-to-follow format, this is the ideal book for any cook wishing to expand their repertoire.

This book features 50 inspired recipes from around the world, shown in 150 photographs. It includes over 50 enticing vegetarian recipes in a mixture of classic and contemporary food styles from Europe, the Middle East, Africa, the Orient and the Americas. Each recipe makes use of the freshest, tastiest and most colorful of vegetable produce. From soups, savouries and starters, to light lunches and suppers, main meals, salads, side dishes and breads - there is a tempting recipe for every occasion. Tantalizing color photographs make this book a visual treat, as well as an invaluable guide to inspired vegetarian cooking. This book is packed with recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summer salads to winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for lentils, peas and beans, pasta and grains and the wonderfully versatile tofu demonstrate that the tired old cliche that vegetarian food is dull needs to be pensioned off once and for all. Clear step-by-step instructions make cooking these tasty, nutritious dishes simplicity itself, and the finished dishes are all beautifully photographed. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for inspiration, you are sure to find the perfect choice here.

Fire up your cooking with sizzling meat-free dishes, shown here in 175 tempting photographs. This is a wonderful collection of 175 fiery and spicy recipes from the world's spice-loving countries, with recipes from India, Thailand, Mexico, Africa and the Middle East. Recipes are based on favourite spices such as chillies, mustard, saffron and coriander, as well as some lesser-known flavours - wasabi, galangal and zereshk. Each recipe has clear step-by-step instructions, a photograph of the finished dish, and a full nutritional breakdown. This superb collection of recipes includes a selection of fiery traditional vegetarian favourites from India, Vietnam, and Mexico alongside milder, more subtly spiced dishes. Moving beyond the popular varieties of chilli, explore the aromatic delights of an exotic wealth of spices. Every aspect of cooking is covered, from warming soups and piquant appetizers and light meals to vegetarian main courses, and a range of side dishes and spicy desserts and bakes. Recipes are described in clear, step-by-step sequences and accompanied by photographs of the finished dishes, so you can easily achieve perfect results.

Harriet’s down-to-earth approach to cooking and a simple lifestyle inspired this beautiful book brimming with vibrant food, and stunning photography by Nikole Ramsay. From nourishing brekkies, salads and bowls to wholesome main dishes and divine desserts, Whole contains more than one hundred plant-based wholefood recipes for friends and family, striking the perfect balance between whole, simple, satisfying and tasty. It captures the distinct and covetable vibe of author Harriet Birrell's beachside lifestyle, one where her priorities are good food, wellness, surfing and family. Harriet’s philosophy is all about celebrating and enjoying the abundance of wholefood available and preparing it in a way that is easy and tasty. Refined white sugar is replaced with whole vitamin- and mineral-rich ingredients such as mejdool dates, banana and maple syrup. Refined flours are replaced with minimally processed whole grains. Only a few recipes contain gluten and these are accompanied by gluten-free alternatives in the notes.

Discover the power of plant-based eating to reset your body's internal systems. You'll feel better and reap the health benefits of this cleansing diet while learning which nutrients are best, how to meal plan and how to get healthy. The recipes featured in this book have a great ethnic flair to them, due to the authors having a large black and Latino following. You can reset your health at any time, but after the holidays, when diets tend to take a turn for the worse, is the best time for a plant-based health retreat. Written by two registered dietitians, within 30 days, you can feel healthier and glowing by enjoying Blueberry Chia Muffins for breakfast and Baked Black Bean Avocado Taquitos for lunch. Delicious dinners include Roasted Sweet Potato Quesadillas, and Pistachio Yogurt Bark shines as a snack. The sample meal plans are among the takeaways to create healthy habits that last beyond the 30 day cleanse. This book will have 80 recipes.

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.

This vibrant collection of 180 meat-free meals provides a fabulous range of salad ideas that will be enjoyed by vegetarians and non-vegetarians alike. Bursting with delicious ideas for creating fresh, healthy and tasty salads all year round.

Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against sometimes tortured, even killed for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencers comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencers research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day. Colin Spencer is one of the countrys leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has had six plays produced, as well as writing for television and film and was food columnist for The Guardian for thirteen years. He has also written two other Grub Street titles: British Food (9781908117038) and From Microliths to Microwaves (9781908117007).

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.

Radiating bohemian summer glamour, Veggie Very Much is the culmination of Mirjam Leslie-Pringle's mission to bring easy vegetarian cooking to a time-poor (and possibly sunlight deprived) urban population. Shot entirely on location at the Mirjiam's home in Ibiza, she has created nearly 100 beautiful recipes using the island's luscious fruit and vegetables. Ideas for healthy and filling dishes move through the day, from nectarines with Greek yoghurt for breakfast to delicious homemade pizzas for supper, with plenty of family and friends to enjoy them.

Imagine desserts that are guilt-free, snacks that make your skin glow and mains that give you nutrient-rich satisfaction and aid weight loss. Your mood improves, you have enhanced concentration, productive sleep, better digestion and a reduced risk of heart disease. Intrigued? Meet Maz Valcorza, raw vegan convert and mastermind behind the gorgeous (and most importantly accessible) raw vegan book The Naked Vegan.As the owner and driving force behind Sydney's first organic, raw vegan, raw food and wholefoods cafe Sadhana Kitchen, Maz has compiled over 140 tasty raw vegan recipes, covering breakfast, juices, smoothies, breads, salad, ferments, mains, condiments, snacks, mylks, tonics and even desserts to help bring raw food to the everyday home. Leaving no stone unturned, Maz has also included showstoppers for entertaining alongside her everyday staples to help make the transition to incorporate raw food into your diet as easy as possible. With stunning photography, delicious dishes, and a wealth of information on the benefits they offer your body, these recipes are so tasty that you will want to make them again and again. Look forward to starting your day with Corn & zucchini fritters with chilli jam and sour cream and a Pina colada zinger juice, munch on a Mexican fiesta salad with a side of Cheezy pea and cauliflower croquettes for lunch, snack on Zucchini crackers and decide whether to feast on a dinner of Hawaiian & smoky BBQ pizzas, Lasagne with a side of Garlic and herb bread or Mushroom, spinach and caramelised onion quiche. Lastly, top the day off with Chocolate lava cakes with strawberry coulis centre and white chocolate frosting. There are even elixir and tonics to give you that extra boost when you're feeling run down or surrounded by people with a nasty bug.The Naked Vegan allows you to embrace the latest in nutrition and feel the powerful benefits of eating raw food without sacrificing on flavour.

Get back to the roots of healthy eating with style and whole food. Forget the long list of unrecognizable ingredients like vegan faux cheese or meat substitutes; with this cookbook, readers use only the freshest, whole natural foods around. After all, that's pretty much the only thing available to Kathleen Henry up in Alaska. The recipes in Pure and Beautiful Vegan Cooking are delicious enough to be gourmet, but simple enough to whip up on a weeknight. Come morning, you won't want to sleep in when you've got Caramel Oat Pancakes, or nutrient-packed Flax & Quinoa Blueberry Porridge. Off to work? Don't forget your lunch! Your co-workers will be eyeing your bowl of Aromatic Coconut Lentil Soup or "Tuna" Waldorf Salad Sandwich made on Perfect Homemade Sandwich Bread. Over dinner, your family won't be able to stop talking about the Kale Stuffed Balsamic Sage Sweet Potatoes or the Unbelievable Chow Mein. If you saved room for dessert, you're in for a real treat with Ginger Blueberry Citrus Crumble or Chipotle Chocolate Silk Pie. Finish off the evening with a round of Vintage Strawberry-Basil Shrub cocktails and you'll feel like you're in foodie paradise. No matter whether you're vegan, vegetarian or just a fan of delicious, healthy food, the 80 incredible recipes with80 stunning photographs in Pure and Beautiful Vegan Cooking will catch the eye and get the taste buds tingling of every food lover out there.

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson. Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen. Featuring over 100 vegetarian recipes cooked at Olafur Eliasson's studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including Rene Redzepi and Alice Waters. Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur's vision for cooking and eating together as a daily connection that inspires.

One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients - such as miso, tofu and seaweed - that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy

YOUR FAVORITE BAKED GOODS-AS DELICOIUS AS EVER Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: *Easy-to-make recipes *Classic baking tips and tricks *Creamy frostings, icings and toppings *Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author's own delectable creations: *Boston Cream Pie *The Ultimate Brownies *Mixed Berry Pie *French Toast Muffins *Baked Chocolate-Glazed Donuts *Pain Au Chocolat *Baklava Bread *Strawberry Lemonade Cheese Pie *Sweet Cream Apple Streudel *Black Forest Cake *Herbed Pizza Dough *Chocolate Chip Pecan Cookies

At The Ravens, dinner is more than just a meal. It's a feast for your spirit. Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home. Teeming with beautiful photographs, Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden. Discover one of the restaurant's most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as: Ravens Sea Palm Strudel Indian-Spiced Polenta Napoleon Mushroom Pesto and Sun-Dried Tomato Burger Ravens Spicy Peanut Curry Sea Palm Sweet Summer Corn Bisque Peach Huckleberry Cobbler Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.

Meet a nine-year old boy named Ari, who lives in Israel on a Moshav in the Negev Desert. Every spring and autumn an exciting event occurs where a world famous migration of 500 million birds of 200 different species fly over. Through watching these birds, Ari decides to become a vegetarian. Here is a whimsical and touching tale of his effort to "own his own stomach" while facing the moral and social challenges that occur within his family and community. Kids learn that people who have differences can love each other even when they don't understand each other.