Your cart is empty
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
Clean Eating LifestylePlant based diet and nutrition: Millions of people have turned to a plant-based diet for the sake of both themselves and the planet. Now, tens of thousands of people have put down their knives in favor of a vegan or vegetarian diet for weight loss or to control blood pressure and cholesterol. Not-so-healthy carnivore to healthy clean eating vegan: Author Alice Mary Alvrez shares her journey from not-so-healthy carnivore to urban homesteader who turned her health around and contributes to a healthier planet as well. This utterly unique vegan cookbook offers over 100 easy-to-make vegan recipes and many basic woman eco-warrior and plant-powered cook recipes. Alvrez shares her green-living methods and cooking techniques as well as sage advice about food and nutrition. Eating your veggies is essential to good health, especially for families and children. Growing the organic veggies you eat is even better! Living vegan and going green tips and tricks: As instructive as it is inspiring, this book is brimming with excellent information about avoiding unhealthy food additives and the importance of eating clean and getting educated about your diet. It is also packed with tips and tricks for living vegan and making sure your home and clothing are cruelty-free. Going green and vegan is easier than you think and this book offers a year's worth of ideas, yummy recipes and ways you can create a sustainable life. More than just a cookbook, Vegans Save the World is necessary
Longtime vegan and author of By Any Greens Necessary offers a plan and recipes to harness the power of a vegan diet for longevity, health, and beauty. Plant-based diets as a means to greater health are on the rise; from Michael Greger, MD, to T. Colin Campbell, PhD, and Neal Barnard, MD, and others, health professionals are embracing a veg-powered way to combat disease. A diet full of plant-based foods can also help you look and feel younger. Food activist, public health nutritionist, and longtime vegan Tracye McQuirter (50-years-old-going-on-30) teams up with her mother Mary (80-years-old-going-on-50) to share their secrets for staying young, vibrant, and healthy (hint: it's all in the greens), along with 100 delicious plant-based recipes. The McQuirters break down the basics of nutrition, how to build a vegan pantry, and how to make sure you're getting the best nutrients to promote longevity and prevent chronic disease, along with 100 recipes that are perfectly seasoned and full of flavor. Based on fresh, easy-to-find ingredients, including 100% whole grains and natural sweeteners, the recipes combine spices and herbs to create rich flavor combinations, like Cajun and BBQ, so you can easily add variety to your everyday meals. With a 14-day plan to jumpstart healthy eating habits, practical advice about transitioning to a vegan diet, getting essential nutrients, socializing with friends, eating healthy on a budget, and more, Ageless Vegan provides the tools for you to dine your way to a long, healthy, and delicious life.
Recipes, tips, and strategies for easy, delicious vegan meals every
day of the week, from America's bestselling vegan cookbook
Master entrepreneur, original hip-hop mogul, and three-time New York Times bestselling authorRussell Simmons offers an inspiring guideto the benefits of conscious eating and veganism
In the New York Times bestseller Success Through Stillness, Russell Simmons shared how meditation can be used as a powerful tool to access potential in all aspects of life, having seen himself how achieving inner peace led to outward success.
In The Happy Vegan, Simmons shares how once he started practicing yoga and meditation, he became more conscious of his choices, particularly the choices he made regarding his diet. Simmons first adopted a vegetarian and then vegan diet, and almost immediately began to experience the physical, mental, and emotional benefits of eating green and clean. He delves into research about mindful eating, the links between stress and poor eating habits, the importance of listening to your body, the well-documented problems associated with eating animal products and processed foods, along with tips on how to transition to a vegan diet.
Drawing on his own experience, the experiences of others, and science and research on the health benefits of conscious eating and veganism, The Happy Vegan is an accessible and inspiring guide to help others make the move toward a vegan diet and a more successful, focused, and purposeful life."
Nutrition experts Brenda Davis and Vesanto Melina provide the essential information needed to safely embrace a new dietary lifestyle as they did for vegetarians/vegans in The New Becoming Vegetarian and Becoming Vegan. Here is the first authoritative look at the science behind raw foods.
People use raw food to lose weight, fight chronic health problems, and/or benefit from the high level of nutrients found in uncooked or sprouted foods.
The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes simply and easily. A section of over forty-five recipes provides dishes for any time of day and every occasion.
Food historian Rynn Berry fills readers in on the history of raw diets. Also includes a section on what foods and equipment are needed to get started and what raw food preparation basics are good to master.
Featuring more than one hundred simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With a new recipe for each season, Kaminsky keeps the emphasis on fresh fruits, vegetables, and herbs, offering desserts that are truly inspired and yet simple enough for anyone to make. Kaminsky insists that fresh, local produce at the peak of ripeness offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. As a result, her creative recipes will appeal to health-conscious bakers (all recipes are low in cholesterol and many feature natural sweeteners and whole grains), though even the sweetest sweet tooths among us will be more than satisfied by these tantalizing treats. From luscious lemon mousse and roasted apricot ice cream to black velvet cupcakes and almond chocolate blossoms, readers will find exciting new desserts as well as 100 percent vegan versions of old favorites. Clear, precise directions guide readers through every step, and a mouthwatering photo accompanies each recipe. Golden saffron pound cake, no-bake pumpkin creme brulee, black pearl truffles, chai poached pears, apricot frangipane tart this cookbook has something for every dessert lover. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Mediterranean, Asian, Northern European, and Middle Eastern flavors. Chapters include Soups & Breads, Cold Buffet (including canapes, celebration salads, and picnic food), Warm Buffet, Fire Food (including skewers, pizzas, and slow-roasts), Sharing Plates, Sweet Endings, and the Bar (botanical alcoholic and non-alcoholic cocktails). This is food for relaxed parties with a pick-and-choose attitude, but there are also stand-out dishes to feed the whole gang and more elegant plates for dinner parties. Recipes include Fig & Goat Cheese Muffins, Blinis with Beluga Lentils & Lemony Cashew Fraiche, Spring Revival Salad, Pizza Ni oise, Kasbah Eggplant Skewers, and Wild Forest Summer Cake. Nina Olsson makes vegetarian cooking fun and sociable - the recipes, in themselves, are worth celebrating!
Worried about being held responsible for the destruction of the planet? What if you learned that one small thing-eating more plants and plant-based foods, including chickpeas-could lead to a healthier planet and a healthier you? Consuming more plantbased foods is a delicious form of activism that will make you happier, healthier, and, in the long run, confident knowing that you were part of the revolution that led to a more sustainable planet. The Chickpea Revolution Cookbook has more than eighty-five recipes that can help you incorporate more plant-based foods into your diet. Powerful and delicious chickpeas are good for you and the earth. This book will score you high-fives from Mother Nature and have you eating hearty and nutritious meals. So come join the revolution and let's get cooking!
Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles. Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian - based on bread, pulses, goat's and sheep's cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today. Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colourful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.
Vegetarian for a New Generation celebrates vegetarian dishes loaded with farm stand goodness. Liana Krisoff draws on food traditions from around the world, offering new and much-simplified takes on classics like ratatouille and South Indian pepper water and delving into lesser-known dishes like torta di fagiolini (an easy but brilliant green bean torte) that deserve wider appreciation. The recipes are organised by season and by type within each season. There will also be a selection of healthy recipes for fruits, beans, legumes, nuts, grains, eggs and dairy as well as a series of menus for putting all these ideas together into delicious, satisfying full meals. Not intended exclusively for vegetarians, vegans, or the gluten-free, Vegetarian for a New Generation encourages home cooks to enjoy and experiment with all the colourful produce they can get from their local grocer, from online and traditional farmers' markets and from CSA arrangements. This book offers hundreds of ideas for making every vegetable dish count.
This brilliant book brings a fresh, inspired look to plant-based food, showing just how satisfying, dynamic and undeniably delicious contemporary vegan cooking can be. The beautifully photographed recipes make the most of a wide variety of fresh ingredients, drawing inspiration from cuisines around the world to help you create healthy, balanced meals effortlessly. Renowned blogger Adele McConnell, founder of vegiehead.com, proves there's no need to sacrifice flavour to eat animal-free. She creates her stylish, mouth-watering dishes with innovative techniques and delicious, nutrient-packed ingredients, including whole grains and protein sources such as pulses, nuts, tempeh and tofu. From Mushroom & Roasted Beetroot Polenta Nests to Chinese Spring Onion Pancakes with Ginger Dipping Sauce, you'll find dishes that will tempt both part-time and fully-committed vegans alike. Complete with more than 85 inspiring, easy-to-follow recipes, Vegan isn't merely about creating great meat-free food, it's about producing sensational dishes everyone will want to make time and time again.
In this informative and practical guide, two seasoned vegans offer tips and advice for thriving without animal by-products. Sometimes funny and irreverent yet always aware of its serious message, this resource for being vegan in a world that doesn't always understand or have sympathy for the lifestyle illustrates how to go vegan in three weeks or less by employing a "cold tofu method;" convince family, friends, and others that there is no such thing as a vegan cult; and survive restaurants, grocery stores, and meals with omnivores. Also offering answers to questions such as "Do you, like, live on apples and twigs?" this reference dispels myths and explains the arguments for ethical, abolitionist veganism, encouraging everyone to embrace their inner vegan.
Working with many vegetarian groups and societies, author Jane Hughes has brought together favourite meals and fascinating stories from Belgium to China, Cuba to Palestine. Each country is introduced by a section about that country's traditional vegetarian meals and interesting info about the history of vegetarianism within that country. Recipe pages include pull out boxes with ingredient information and ideas for altering ingredients where local foods are not available.
Do you suffer through the same old salads because you want to eat more veggies? Are you trying to use less processed junk when you cook but find yourself thinking, "I don't have time for that"? If you're hungry for good food and a good time in the kitchen, chef Roberto Martin has the answers,and he's here to demonstrate that cooking delicious meals with whole foods doesn't have to take a whole day.When he was personal chef to Ellen DeGeneres and Portia de Rossi, Roberto created basic meals that turned their favourite meaty dishes into tasty vegan feasts. Roberto's cooking continues to evolve, using fewer faux meats and more healthful, plant-based ingredients. Not only does he make seriously amazing food for others, he has a hungry family at home,so whether he's whipping up a Sunday brunch, after-school snacks, or a cozy dinner for two, the food's got to be easy, satisfying, and delicious.Based on both Roberto's Mexican-American family favourites (check out the recipes for albondigas soup and jackfruit tacos) and his classical French culinary training (cassoulet? Every day), these new recipes use simple basics (think beans, beets, and avocado) while also introducing less common but easy-to-use ingredients (celeriac? It has an amazing meaty texture). The result? Finger-licking dishes that'll please everyone from your fussy kid to your need-to-impress in-laws. With tips for outfitting your kitchen and techniques to save you time, as well as a chapter devoted to homemade staples that will truly make your cooking life easier and tastier, you'll be able to make fresh, healthy meals in a snap,big flavors, no fussin'.
You may like...
Mindful Kitchen - Your recipe for life
Heather Thomas Hardcover (1)
BOSH! How To Live Vegan - Save The…
Henry Firth, Ian Theasby Hardcover (1)
The Flexitarian Cookbook - Adaptable…
Greenfeast - Autumn, Winter…
Nigel Slater Hardcover (1)
The Vegetarian Option
Jan Braai Paperback
Happy Vegan Christmas - Plant-based…
Karoline Joensson Hardcover (1)
Vegetarian Sheet Pan Cooking
Liz Franklin Paperback
MOB Veggie - Feed 4 Or More For Under…
Ben Lebus Hardcover (1)
Jan Braai Paperback
Bish Bash Bosh!
Henry Firth, Ian Theasby Hardcover (1)