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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
Whether you're a long-term vegan, giving Veganuary a go or just
want to make your meals more sustainable, ONE POT VEGAN is filled
with delicious recipes that take the fuss out of plant-based
cooking 80 quick, easy and delicious vegan recipes, each using only
one dish! 'Anyone considering a foray into veganism should acquaint
themselves with the work of Roxy Pope and Ben Pook . . . simple,
healthy recipes made up of everyday ingredients' Vogue _________
One Pot Vegan is the perfect staple cookbook for vegans,
vegetarians, flexitarians, or anyone who simply wants more plants
on their plate. Packed with inspiration for pastas, curries,
salads, stir-fries, noodles and even puddings, every recipe uses
simple supermarket ingredients - for maximum flavour with minimum
fuss. One-pot, one-pan and one-tray recipes include: - QUICK AND
NUTRITIOUS MIDWEEK MEALS, such as rainbow noodles, smoky sausage
cassoulet, and roasted squash with cauliflower and sage - SIMPLE
SIDES AND LIGHT BIGHTS, such as roasted vegetable mezze, loaded
sweet potato wedges, and no-waste harissa cauliflower - HEARTY HOME
COMFORTS, like rich lazy lasagne, mushroom and ale filo pie, and
warming pearl barley chilli - TAKEAWAY CLASSICS, including mushroom
tikka masala, tofu satay, and Chinese-inspired sweet and sour
jackfruit - SWEET TREATS AND DESSERTS such as peanut butter swirl
brownies, boozy Caribbean pear cake, and cardamom and pistachio
shortbread From the creators of SO VEGAN, one of the world's
leading vegan food platforms with a growing community of over 1.5
million followers. Recipes are accompanied by full nutritional
info, plus tips for batch cooking or freezing. Eating more plants
has never been so easy! _________ PRAISE FOR SO VEGAN: 'Faff-free,
delicious recipes' Times 'Masterminds' Plant Based News
There's so much you can do with Tofoo! Tear it, chop it, fry it,
marinade it, dice it or slice it, tofu is the secret ingredient to
delicious, hearty vegetarian eating. The Tofoo Cookbook is filled
with 100 satisfying, uncomplicated and frankly delicious dishes for
every taste. With easy to follow steps on prepping tofu, delicious
marinades and tips for nailing the basics, this book is the perfect
guide for anyone looking to add a little to-fun into their cooking.
Including classics like Tofu Shakshuka, Tofish and Chips and Tofu
Poke Bowls to exciting new recipes like Chipotle Tofu Tacos, Panko
Tofu Bao Buns and Sumac Tofu with Tahini Sauce, this book is
perfect for everyone from the most dedicated vegetarians to the
reluctant flexitarian. From breakfast to brunch, speedy lunches to
delicious dinners, this book has everything you need to create some
tofu-riffic meals.
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Forks Over Knives
(Paperback)
Gene Stone; Foreword by T. Colin Campbell, Caldwell B. Esselstyn
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R442
R364
Discovery Miles 3 640
Save R78 (18%)
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Ships in 10 - 15 working days
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The #1 New York Times bestseller answers: What if one simple change
could save you from heart disease, diabetes, and cancer? For
decades, that question has fascinated a small circle of impassioned
doctors and researchers--and now, their life-changing research is
making headlines in the hit documentary Forks Over Knives. Their
answer? Eat a whole-foods, plant-based diet--it could save your
life. It may overturn most of the diet advice you've heard--but the
experts behind Forks Over Knives aren't afraid to make waves. In
his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn
explained that eating meat, dairy, and oils injures the lining of
our blood vessels, causing heart disease, heart attack, or stroke.
In The China Study, Dr. Colin Campbell revealed how cancer and
other diseases skyrocket when eating meat and dairy is the
norm--and plummet when a traditional plant-based diet persists. And
more and more experts are adding their voices to the cause: There
is nothing else you can do for your health that can match the
benefits of a plant-based diet. Now, as Forks Over Knives is
introducing more people than ever before to the plant-based way to
health, this accessible guide provides the information you need to
adopt and maintain a plant-based diet. Features include: Insights
from the luminaries behind the film--Dr. Neal Barnard, Dr. John
McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
Success stories from converts to plant-based eating--like San'Dera
Prude, who no longer needs to medicate her diabetes, has lost
weight, and feels great! The many benefits of a whole-foods,
plant-based diet--for you, for animals and the environment, and for
our future A helpful primer on crafting a healthy diet rich in
unprocessed fruits, vegetables, legumes, and whole grains,
including tips on transitioning and essential kitchen tools 125
recipes from 25 champions of plant-based dining--from Blueberry Oat
Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary
Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every
meal, every day.
Now you can whip up quick, filling vegan meals straight from your
slow cooker. Vegan Slow Cooker for Beginners will take the time and
frustration out of cooking vegan at home. Vegan Slow Cooker for
Beginners offers healthy, simple vegan slow cooker recipes designed
perfectly for the busy vegan. Vegan Slow Cooker shows you how to
use your slow cooker to make hearty vegan meals and save hours of
time every day. With 150 easy and delicious vegan slow cooker
recipes, Vegan Slow Cooker for Beginners is a comprehensive guide
to creating nutritious and flavorful plant-based meals-with enough
for leftovers. Vegan Slow Cooker for Beginners will show you how to
create easy vegan slow cooker meals with: 150 delicious and simple
vegan slow cooker recipes Vegan slow cooker crowd-pleasers, such as
Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and
Chocolate-Peanut Butter Cake Tips for buying the slow cooker that's
right for your lifestyle Advice on stocking your pantry and
equipping your kitchen from the editors of Vegan Slow Cooker for
Beginners Vegan Slow Cooker for Beginners is your no-hassle guide
to enjoying the healthful benefits of a vegan lifestyle.
Japanese and vegetarian food expert Miyoko Nishimoto Schinner
presents traditional dishes and regional specialties from Kyusju in
the south to Hokkaido in the north. She draws from a long tradition
of vegetarian cooking in Buddhist temples, as well as an abundance
of vegetable- and legume-based dishes that can be found in
traditional Japanese cuisine. For those dishes that are usually
prepared with meat, fish, or fowl, Miyoko has created innovative
substitutes utilizing tofu, seitan, and other vegetarian foods to
create what is truly a unique vegan Japanese cookbook.
Learn how to cook the oil-free and low-fat vegan way with over 60
illustrated recipes from Low Fat Vegan Chef Veronica Grace.
Veronica Grace uses whole foods and minimally processed ingredients
for anyone looking to improve their quality of life through diet.
Recipes are suitable for anyone including those with heart disease
or diabetes or who are just trying to lower their cholesterol. Many
recipes are soy free, gluten free and nut free to accommodate those
with dietary restrictions as well. Try delicious and healthy
versions of your favorite comfort foods from cuisines around the
world, including: Comfort Foods From the Americas: Better Than
Boston Baked Beans Black Bean & Corn Tacos Cranberry Apple
Pecan Holiday Stuffi ng Easy Cheezy Shells and Broccoli Meatless
Sloppy Joes Rainbow Nachos Yam Black Bean Enchiladas Comfort Foods
From Europe and Asia: Fettuccini Alfredo With Mushrooms and Spinach
Greek Rice Stuffed Peppers Indian Caulifl ower & Potato Curry
(Aloo Gobi) Moroccan Root Vegetable Tajine (Stew) Ratatouille Thai
Eggplant & Basil Stir Fry Vegan California Sushi Rolls
Whether for personal, practical or planetary reasons, more and more
people are adopting a flexitarian diet that has less meat and fish,
and is mostly vegetarian. In The Part-Time Vegetarian Nicola
Graimes presents a collection of fresh new recipes, all vegetarian,
but many with a Part-Time Option showing how to include meat or
fish if you want. She explores a world of vegetarian flavours that
will turn your expectations of meat-free eating around.Try Smoked
Cheese Potato Cakes with Crispy Kale for the ultimate comfort food
supper, or go for the variation of Salmon Potato Cakes as an
indulgent weekend brunch. Or make the flavour-packed options of
Lebanese Labneh Balls or Spiced Lamb Meatballs when entertaining
vegetarian and non-vegetarian guests. This is a creative guide to a
delicious way of eating.
The hosts of the vegan cooking show The Post Punk Kitchen are back
with a vengeance -- and this time, dessert. A companion volume to
Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a
sweet and sassy guide to baking everyone's favorite treat without
using any animal products. This unique cookbook contains over 50
recipes for cupcakes and frostings -- some innovative, some
classics -- with beautiful full color photographs. Isa and Terry
offer delicious, cheap, dairy-free, egg-free and vegan-friendly
recipes like Classic Vanilla Cupcakes (with chocolate frosting),
Crimson Velveteen Cupcakes (red velvet with creamy white frosting),
Linzer Torte Cupcakes (hazelnut with raspberry and chocolate
ganache), Chai Latte Cupcakes (with powdered sugar) and Banana
Split Cupcakes (banana-chocolate chip-pineapple with fluffy
frosting). Included also are gluten-free recipes, decorating tips,
baking guidelines, vegan shopping advice, and Isa's true cupcake
anecdotes from the trenches. When Vegan Cupcakes Take Over the
World, no dessert lover can resist.
LEON, the home of healthy fast food, brings you more than 100
simple, colourful, delicious new recipes to recharge your gut,
boost your immune system and transform your health. 'So excited to
get cooking with Rebecca Seal's new book LEON Happy Guts! Some
incredible microbiome-friendly recipes!' Professor Jack Gilbert,
PhD, world-renowned microbiome scientist at the University of
California San Diego LEON was founded on the principle of
nourishing the soul with food that nourishes the body - making us
happy as a result. In the latest book in the bestselling LEON Happy
series, the LEON team have created more than 100 recipes on eating
for a happy, healthy gut and a boosted immune system. This is not
about eating a restrictive diet or depriving yourself of delicious
food, but instead incorporating gut-friendly ingredients into your
daily diet with recipes loaded with fibre, live microbes, omega-3
and the colours of the rainbow - but less sugar. In addition to
recipes, LEON Happy Guts offers the latest advice on improving your
gut health, including why we should all use extra virgin olive oil
in abundance and how wine and cheese might actually be good for
you.
The flavorful vegetarian cuisine of Africa, Asia, the Middle East,
Latin America and the Caribbean is highlighted in more than 130
quick and easy recipes and nearly as many evocative color
photographs of the diverse food and the people who produce and eat
it. Here are fresh, simple, nutritional ideas for any time of the
day or year. Enticing recipes for salads, snacks, soups, main
dishes, sides, desserts and drinks are exotic but uncomplicated -
often taking less than ten minutes to prepare from start to finish
and using fewer than five easy-to-find ingredients. Recipes
include: Avocado Salad with Ginger from the Ivory Coast Carrot;
Tomato and Orange Soup from Central America; Bean, Cheese and
Tomato Pancakes from Argentina; Glazed Onions with Raisins from
Morocco; Savory Rice with Nuts and Dried Fruit from India; Noodles
with Ginger from Thailand; Peanut Cookies from Guadeloupe; Sweet
Couscous from North Africa.; and many more. Tantalizing, healthful,
and low-fat, Global Vegetarian Cooking is a bountiful collection of
easily prepared, international dishes to inspire any cook - from
beginner to accomplished chef. More than a cookbook, it will
stimulate our taste buds as we learn about people and culture
through food. A helpful vegetarian nutrition guide, food glossary,
vegetarian meal planning tips, pantry list, and regional and
ingredients indexes further enhance this easy and inviting
collection. Troth Wells is the acclaimed author of several
cookbooks, including The Spices of Life and One World Vegetarian
Cookbook.
Italian food is diverse, full of variety and above all designed for
enjoyment. But it is also traditionally rich in products of animal
origin. Veganissimo translates all the Italian classics into vegan
alternatives. You will discover many easy recipes to make, with
simple ingredients, some with gluten-free alternatives. Learn how
to make Italian vegan cheese, and fresh pasta without eggs. There
are recipes for Antipasti: arancini, pizza-style muffins, artichoke
cream with hazelnuts, olive spread, and bruschetta. You will learn
how to make tofu ragu, aubergine crumble, tempeh marengo, creamy
polenta with mushrooms, seitan osso bucco, and polpetti. Produce
home-made egg-free pasta such as lasagne, lemon and almond
spaghetti, carbonara, and conchiglioni. Create your own vegan
versions of mozzarella, ricotta, and mascarpone. As well as all the
wonderful Italian dolce: lemon tiramisu, ice cream, cantucci,
pannacotta and amaretti.
Reinventing plant-based eating is what Tal Ronnen is all about. At
his Los Angeles restaurant, Crossroads, vegans, vegetarians, and
carnivores sit side by side and eat dishes that satisfy each of
them. Ronnen's cooking is Mediterranean first - think warm bowls of
tomato-sauced pappardelle, plates of spicy carrot salad, and
crunchy flatbreads piled high with roasted vegetables - and vegan
second. Ronnen proves that the flavours we crave are easily
replicated in dishes made without animal products. With accessible,
unfussy recipes, Crossroads stresses simple preparations and fresh
ingredients, and takes plant-based eating firmly out of the realm
of hippie health food and into a cuisine that fits perfectly with
today's modern palate. After all, the backbones of Ronnen's
food-seasonal vegetables, beans, nuts, and grains-are what many of
us are already eating daily. The recipes are photographed in
sumptuous detail, and with more than 100 of them, this book is an
indispensable resource for healthy, mindful eaters everywhere.
Eat vegan-for less! Between low-paying jobs, car troubles, student
loans, vet bills, and trying to pay down credit card debt, Toni
Okamoto spent most of her early adult life living paycheck to
paycheck. So when she became a vegan at age 20, she worried: How
would she be able to afford that kind of lifestyle change? Then she
discovered how to be plant-based on a budget. Through her popular
website, Toni has taught hundreds of thousands of people how to eat
a plant-strong diet while saving money in the process. With
Plant-Based on a Budget, going vegan is not only an attainable
goal, but the best choice for your health, the planet-and your
wallet. Toni's guidance doesn't just help you save money-it helps
you save time, too. Every recipe in this book can be ready in
around 30 minutes or less. Through her imaginative and incredibly
customizable recipes, Toni empowers readers to make their own
substitutions based on the ingredients they have on hand, reducing
food waste in the process. Inside discover 100 of Toni's "frugal
but delicious" recipes, including: * 5-Ingredient Peanut Butter
Bites * Banana Zucchini Pancakes * Sick Day Soup * Lentils and
Sweet Potato Bowl * PB Ramen Stir Fry * Tofu Veggie Gravy Bowl *
Jackfruit Carnita Tacos * Depression Era Cupcakes * Real Deal
Chocolate Chip Cookies With a foreword by Michael Greger, MD,
Plant-Based on a Budget gives you everything you need to make
plant-based eating easy, accessible, and most of all, affordable.
Featured in the groundbreaking documentary What the Health
Going vegan can be a daunting prospect. Many familiar foods and
products are out of bounds, and it can be hard to know how to enjoy
a healthy, tasty diet. In her new book, top vegan author Aine
Carlin guides you through the process of adopting a vegan
lifestyle, with tips on what to tell people about your new diet,
what you can eat at a restaurant, dealing with cravings and her
take on vegan-friendly fashion (in 2015, she was named Most Stylish
Vegan by PETA). There are more than 90 tempting recipes carefully
tailored to people giving up meat, fish and dairy for the first
time, including Jerk-marinated Cauliflower Steaks for a main course
and Macadamia and Blueberry Cream Pie for dessert, and there are
also delicious selections of raw and gluten-free dishes. Learn how
to make your own plant milk, nut cream and even vegan-friendly
beauty products. Aine's practical advice, non-judgemental approach
and tempting recipes are the perfect tools as you begin your vegan
journey.
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