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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
From the bestselling author of Vegan in 7. Rita Serano is a hugely
popular food blogger known for her irresistible vegan recipes. A
perfect companion for busy lives, Vegan for Good contains a range
of multi-functional dishes to ensure vegan meals are easy to make
every day. Whether it's cooking a hassle-free weeknight supper,
preparing a quick work lunch for the day ahead or treating yourself
to a relaxed weekend brunch, this book has it covered. Chapters are
split into Weekends, Weekends, No Time At All and Sweet
Celebrations, with recipes ranging from a warming Sweet Potato and
Peanut Soup to a smooth Raspberry and Coconut Cheesecake to share
with friends. Packed full of flavour, colour and style, Vegan for
Good has something for everyone, whether you need to whip up a
10-minute meal or spend an hour or two on a Sunday prepping for the
week ahead. With Rita's friendly guidance and delicious recipes,
learn how to create easy, wholesome vegan masterpieces every day.
Cofounders of MayIHaveThatRecipe.com share 101 inventive vegan
Middle Eastern recipes. Add a dash of Spain, a chunk of Lebanon, a
splash of Israel, and a hint of America. Blend until smooth and
voila! You may end up with a well-mixed identity crisis, but
happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and
food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish
parents. Since moving to the United States about twenty years ago,
they have successfully married comforting Middle Eastern flavors
with new healthy ingredients. Their site Mayihavethatrecipe.com
features their award-winning recipes, and gorgeous food
photography, and receives over 110,000 page views a month. In their
debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes
in an irresistible--and easy--collection of vegan recipes, creating
tempting, healthy dishes that take readers and eaters beyond the
conventional and recognizable Middle Eastern staples of baba
ghanoush and baklava. Instead, they offer modern, lighter dishes
bursting with flavor. Covering breakfast, lunch, dinner, and
everything in between--and complete with tips for what cooking
staples and an introduction to some newer ingredients to keep in
your pantry--these recipes are perfect for the health-conscious
cook who loves the flavors of the Middle East. Written by
experienced recipe developers and bloggers, the recipes are free of
time-consuming or complicated techniques and are meant to be served
on busy weeknights and during casual gatherings with friends. With
simple tricks, like substituting spring roll wrappers or pita bread
for from-scratch dough, they've made it easy to prepare delicious,
exotic food without an all-day affair in the kitchen.
The definitive and first vegan guide to intermittent fasting for
improved health with over 80 plant-powered recipes to keep you fuller
for longer and build your immune system in the process. Perfect for
fans of Pinch of Nom, The Fast 800, The Green Roasting Tin and
Deliciously Ella.
Intermittent fasting has emerged as an evidence-based revolution in
health and wellness. In the popular 16:8 method, you eat 2 to 3 times
over 8 hours, then fast for 16 hours (which, of course, includes time
spent asleep). The results can be astounding: weight loss, a stronger
immune system, increased longevity and so much more.
Let Petra Bracht, General Practitioner and Naturopath, and recipe
developer Mira Flatt guide you through the transition to a fasting
lifestyle, with medically supported advice, a 14-day meal plan with
accompanying exercises, and over 80 satisfying vegan recipes including
ideas for breakfast, lunch, dinner, and dessert.
Recipes include:
- Vanilla Oat Shake
- Breakfast Muffins
- Rainbow Summer Rolls
- Radicchio and Apple Salad
- Smoked Tofu Potato Salad
- Chili sin Carne
- Chocolate Cardamom Truffles
- Banana Coconut ‘Nice’ cream
- Aquafaba Chocolate Mousse
With all the essays and exams, not to mention the enormous pressure
of having to go out partying four nights on the trot, staying
healthy and well-fed has never been more important, and The Hungry
Student Vegan Cookbook will make sure you get all the essential
nutrients to get you through from freshers' week to graduation, all
while following a vegan diet. Alongside the recipes are helpful
hints and tips for getting the most out of a tiny student budget,
creating gourmet feasts out of what you can find in your
storecupboard, and advice on what kind of equipment you might need
to take to uni (read: steal from the kitchen at home). Carry the
flag for the vegan revolution all the way to your student halls,
and once your new friends get a whiff of the amazing food you're
cooking up, you're bound to find more people are willing to join
the healthy-eating and cruelty-free vegan revolt. Because this book
isn't just about cooking some truly delicious recipes; it's also
about reducing your carbon footprint and your impact on the
environment by cutting out animal products, and improving your
health with a plant-based diet. And ok, yes, it is also about
cooking totally yummy recipes and scoffing the lot (and with a
clear conscience too!). Whether you're a committed vegan looking to
branch out with some new recipe ideas, or you're just getting
started on the road to veganism and want to learn the ropes of
vegan cooking, this is the perfect book to add to your student
bookshelf.
From veteran food writer, recipe developer, and creator of the
James Beard Award-winning Jarry magazine comes an innovative
approach to vegetarian cooking. What have I got to eat? It's a
question we ask every time we open up the refrigerator or pantry
door. It might be eggs, some cheese, and half a loaf of bread, or a
box of wilting greens, garlic, and some sweet potatoes. Though
these ingredients may not seem like much to make a delicious meal,
recipe developer and author Lukas Volger knows it's all you need.
In Start Simple he offers a radically new, uncomplicated, and
creative approach to cooking that allows you to use what you
already have on hand to make great meals you didn't think were
possible. Magic can happen with just a few ingredients: sweet
potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter
squash, mushrooms, tofu, summer squash, and cauliflower. Volger
advises readers to stock up on these eleven building blocks instead
of shopping for a single recipe. A protein (tofu, beans, eggs) is a
foundation. A crunchy garnish (cabbage, greens) is a finishing
touch. Once these structural components of a meal are established,
home chefs can throw in their own variations and favorite
flavors-mixing, matching, and adding ingredients to customize their
dishes. While Start Simple is a vegetarian cookbook-none of the
recipes include meat-Volger's approach transcends categories. His
methods aren't about subscribing to a specific dietary regimen;
they are about simply recognizing and embracing the way people cook
and eat today. Creating weekly meal plans based on intricate
recipes sounds good, but it can be difficult to execute. Having a
well-stocked pantry paired with a choose-you-own adventure guide to
creating simple yet inventive meals is more practical for your
average home cook.
Discover wholesome, sustainable and plant-based dishes in this
essential cookbook, perfect for anyone taking on Veganuary this
year! 'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY 'A
uniquely sustainable and delicious approach to modern plant-based
cooking' VOGUE _________ Have you ever wondered how to make your
diet truly eco-conscious? In this beautiful plant-based cookbook,
over 130 creative, delicious, planet-friendly recipes put
vegetables at the very centre of the table. Embracing
often-discarded parts such as leaves, stalks, tops, flowers, seeds
and even peelings, this is cooking at its most sustainable. In The
Whole Vegetable, Sophie Gordon shows us how to: - Cook with every
part of every vegetable - Reduce waste in your cooking - Reinvent
your leftovers - Eat with the seasons From Cauliflower Carbonara,
Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast
Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns,
The Whole Vegetable is packed with thoughtful recipes for every
season. Most of all, it will ensure that nothing in your kitchen
goes to waste. _________ 'Creative, delicious, planet-friendly
recipes . . . Teaches you how to put those often discarded parts of
fruit and veg to good (and tasty) use' Women's Health 'The Whole
Vegetable heroes plant-based cookery, with recipes that also help
reduce food waste in the kitchen and improve sustainable living. A
worthwhile read' Good Housekeeping
Vegetarians have never had it so good: a wealth of new vegetable
types, skilled and inventive cooks delivering dishes from cuisines
unknown to our parents' generation, and new kitchen technologies
that deliver freshness and flavour inconceivable to the age of
castiron ranges and steaming boiling-pots. So, while today a
vegetarian can eat a light, exciting, fully flavoured and
satisfying meal which may be the envy of many a carnivore, everyone
will admit that the fate of a vegetarian or food-reformer in the
reign of Queen Victoria was possibly not so blessed. This little
book explores the recipes that were developed by, and available to,
the vegetarians of yesteryear. We will not pretend, nor does the
author, that every recipe is a culinary thrill but each does unlock
a certain secret about early vegetarianism, a movement that was of
much greater significance in the years before the First World War
than we sometimes acknowledge.The literature of vegetarian cookery
starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is
virtual blank until the second half of the nineteenth century when
vegetarianism became more widespread. This book offers a selection
of recipes culled from manuals dating broadly from 1856 to 1908. It
is arranged in logical chapters covering Soups; Salads; Beans,
Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and
Sausages; Moulds and Galantines; Pies and Pastries; Vegetable
Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing
with menus for banquets and celebrations including Christmas
Dinner. The recipes are offered in their original form with a
minimum of editorial suggestion as to how they may be achieved.
Clearly, the cooking was not very complicated.This book will be of
interest to those curious about the history of vegetarianism. Those
with longer memories will recall that vegetarian cooking, for
instance after the Second World War, was surprisingly tasty and
adventurous (they could work miracles with a nut cutlet). This book
will give some hint as to how they achieved their ends. "Early
Vegetarian Recipes" is another volume in "Prospect Books'" series
of little monographs on the food of our forefathers, "The English
Kitchen".
Whether all of your guests are vegan or you are catering for a
mixture of vegans and non-vegans, it can be difficult to plan
courses. This book provides the solution. An informative
introduction supplies the basic knowledge you need when
entertaining vegan friends, from where to buy ethically-sourced
ingredients to facts about alcohol. The recipes include favourite
dishes from all over the world, including vegan versions of
traditional dinner-party classics. The book is packed with tips and
variations, giving you plenty of scope to experiment with
ingredients and techniques, and full nutritional breakdowns are
provided for each recipe. Each dish is illustrated with helpful
step-by-step pictures, making it simple for you to plan delicious
food for dinner parties that will be a hit with vegans and
non-vegans alike. Throw fabulous vegan dinner parties time and time
again with this collection of inspired dishes. All the courses are
catered for, including elegant soups and appetizers, mouthwatering
main courses, delightful side dishes and impressive desserts. Try
vegan-friendly versions of classic recipes, such as Pea Soup with
Garlic, Vegetable Moussaka with Tofu Topping, Vegetable Paella,
Marinated Mushrooms, Tofu Berry Cheesecake, Chocolate and Orange
Gateau and Apple and Walnut Strudel. This title is beautifully
illustrated with over 300 photographs, including step-by-step
techniques and a picture of each finished dish. Full nutritional
information is provided to help you plan a balanced vegan diet.
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).
It is specifically designed for busy people who want to serve good,
healthy food but do not have much time to do so. It contains both
vegetarian and vegan recipes for all tastes and all occasions and
from all around the world - pasta dishes and bruschetta from Italy,
curries from India, tagines from North Africa, stir-fry dishes from
China, and appetisers from the USA. There are also some traditional
British favourites as well as recipes from Hungary, Lebanon, Mexico
and France. The book includes: * A complete range of dishes with
snacks and canapes, soups, salads and all kinds of main courses and
party food, including barbecue grills. * Nutritional advice for
vegetarians with a look at complementary proteins and balanced menu
planning, plus related menus. * Practical suggestions for a
vegetarian store cupboard; for finding specialist vegetarian
ingredients; and for making vegetarian stocks. Without losing the
flavour, bestselling cookery author, Judy Ridgway has found new
ways to speed up the cooking time of dishes such as soups and
casseroles, traditionally regarded as slow cooking. vegetarian
stocks.
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.
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.
* Pre-order Ella Mills' new book, How to Go Plant-Based: A
Definitive Guide for You and Your Family - out in August!* The
bestselling debut cookbook from Deliciously Ella that's taken the
healthy eating world by storm! From sumptuous desserts, to food on
the go, delicious dips, raw treats and rainbow bowls of awesome
veggies, Ella's philosophy is all about embracing the natural foods
that your body loves and creating fresh, simple dishes which are
easy to make and taste amazing. Featuring more than 100 new
sugar-free, gluten-free and dairy-free recipes to excite your taste
buds, this collection will inspire you to eat for better health,
glowing skin and boundless energy. A reformed sugar monster
herself, Ella knows just how daunting the idea of changing your
diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two
million visitors a month from all over the world, was inspired by
her own health adventure and everything she has learned by healing
herself simply through diet. It's truly amazing to see what you can
do with these simple ingredients and how you can so easily create a
deliciously healthy version of your favourite dishes. More than
anything, Ella wants to show that this way of eating is absolutely
not about deprivation and starvation, but instead is about
embracing a positive, healthy way of life.
Who knew vegetables could taste so good? Vegan powerhouses Isa
Moskowitz and Terry Romero bring a brand new edition of this
beloved vegan cookbook to celebrate its 10th anniversary. You'll
find 25 new dishes and updates throughout for more than 250 recipes
(everything from basics to desserts), stunning color photos, and
tips for making your kitchen a vegan paradise. All the recipes in
Veganomicon have been thoroughly kitchen-tested to ensure
user-friendliness and amazing results. Veganomicon also includes
meals for all occasions and soy-free, gluten-free, and low-fat
options, plus quick recipes that make dinner a snap.
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