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.

Are you ready to discover the power of plants? Let's dive in.

Just imagine if what you put on your plate could not only improve your health right now but also make you healthier in the future. This book shows you, and your loved ones, how to make enjoyable, sustainable choices to futureproof your body and mind.

In this ground-breaking book, British family doctor Gemma Newman shares the transformative effect plant-powered eating has had not only in her life, but also in the lives of her family, her patients, and many people around the world. She explains the science that shows why plant-power works and how you can eat your way to a brighter future.

Dr Newman shares how in many cases your genes matter less when it comes to your health destiny than what you eat for dinner. Explore how many of the chronic illnesses we face - including heart disease, cancer, type 2 diabetes, hormonal dysfunction, high blood pressure, high cholesterol and obesity - can be helped with a plant-powered approach along with gut health and immunity.

Make some simple switches. You can still eat your favourite kinds of food and enjoy delicious meals - simply learn how to make them plant-powered. Banish the diets, the calorie counting and deprivation. Instead you can try a compassionate and powerful way of eating that everyone can enjoy.

Start cooking! This book includes over 60 mouth-watering meal ideas to kick-start your journey. Dr Newman includes a simple guide as to the principles of a whole foods plant-based approach and helpful meal plans for you to fill out too. Enjoy easy breakfasts, family favourites and meals on the go and so much more.

Everything you need to eat your way to a healthier, happier you.

"Please Don't Eat the Animals" is an exciting and provocative new book on the universal benefits of being a vegetarian. Authors Horsman and Flowers detail the many reasons for the burgeoning movement toward a plant-based diet in four short, interesting, easy-to-digest sections: health, environment, animal welfare, religion and spirituality.

Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen. On her popular website, TheRawtarian.com, Laura-Jane Koers offers simple, satisfying recipes to whip up healthy meals with as few ingredients and in as few steps as possible. Laura-Jane is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen (think bananas, apples, carrots, celery, and onions - no need to make a special trip for fresh coconut or celeriac). Cook Lively! offers 100 brand-new recipes as well as a few favorites from the website, arranged by time of day to show how to support health and satisfy taste buds all day long with all-vegan, mostly raw plant ingredients. Cook Lively! is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.

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.

Please Feed Me is a punk rock vegan cookbook. Each recipe features an anecdote by a band that performed at the Hope Collective, a popular punk venue in Dublin the author helped maintain for over a decade. (The Hope Collective became a blue print and inspiration for punk and DIY spaces across Ireland and the UK.) The book features contributions from over 120 people who donated their vegan recipes and thoughts on the importance of the punk rock community and culture, including stories from seminal punk banks such as Fugazi, Bikini Kill, and Chumbawamba.
In addition to great recipes, Please Feed Me uniquely illustrates the connections between community, art, activism and health. The thunderous subtext of the book is the vital underground community and network created and maintained by a collective of organizers and hundreds of musicians at a time when most punk bands were signing to major labels for the highest dollar amount. The book documents pieces of the stories of many popular US and international punk bands that continue to have a major influence on youth subcultures today.

Think a Plant-Based Diet Can't Save Your Life? Think Again
In 2005, firefighter Rip Esselstyn convinced his entire firehouse to eat a plant-based diet, and his New York Times bestseller The Engine 2 Diet inspired hundreds of thousands of people across America to do the same. Why? Because a plant-based diet is the healthiest way to eat Now, in his new book, Rip arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life.
Do you want to:
--Prevent cancer, heart attacks, stroke, and Type 2 Diabetes? Eat plants
--Have stronger bones than milk could ever give you? Eat plants
--Enjoy a super-charged sex life? Eat plants
--Avoid dangerous carcinogens and contaminants? Eat plants?
--Lose weight and look great? Eat plants
In MY BEEF WITH MEAT, not only does Rip arm you with every fact you need to win any argument you could ever have with a meat eater, he also presents over 140 delicious new Engine 2 recipes to feed your newly plant-eating friends. From pizzas to burgers, from casseroles to cakes, from soups to nuts, you'll find everything you'll need to become a healthy-cooking virtuoso.
Optimize your health, lose weight, and feel great Soon you'll have your own beef with meat

"The Oats, Peas, Beans and Barley Cookbook" is much more than just another cookbook. Author Edyth Young Cottrell, a research nutritionist from Loma Linda University, teaches how to create delicious entrees, breads, desserts, vegetables, and more with natural unprocessed foods. Also learn soybean "magic" where you can make various things including milk, cream, mayonnaise, whipped topping, cottage cheese and a soy concentrate that can be used in pies, cookies, breads and entrees.... No Cholesterol, Low Refined Sugar, Low Fat.

With colour photography and a simple step-by-step format, this book is a guide for novices and experienced cooks alike. Over 140 recipes are included that provide meat- and fish-free options for the discerning palate, from quick soups, dips, snacks and midweek meals to more elaborate creations for entertaining, complementary side dishes, salads and breads. There is also a section describing essential and unusual ingredients, including vegetables, pulses and spices, techniques for preparing them and basic recipes to use again and again.

Noted vegans and vegetarians love Mark Reinfeld and Jennifer Murray's food. Food Network host and author Ellie Krieger lauds their recipes as "delicious, exciting, healthful, and] accessible for everyone," while Deborah Madison notes their "appealing recipes, good information about food and cooking in general and] surprisingly realistic approaches to thirty-minute cooking." Now, Reinfeld and Murray turn their skillets to the East, featuring over 150 vegan versions of favorite cuisine from India, Thailand, China, and Japan. "Taste of the East" also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan.

Want a burger that's low in fat and cholesterol, high in nutrition and fiber, and simply delicious? Try a veggie burger. Not the bland bean burgers of yore, these burgers offer a wide range of exciting flavors, textures, and ingredients that give America's favorite food a unique vegetarian twist, and an international flavor. Among the mouth-watering burgers presented here are: Beet and Mushroom Burgers--perfect for the summer grill; Peanut Burgers--which have a unique Indian accent; Teriyaki Tofu Burgers; and Shiitake-Stuffed Barley Burgers. In addition to serving suggestions, Vegetarian Burgers devotes entire chapters to creating side dishes and condiments that complement a meal of meatless burgers, featuring recipes for Sautéed Asparagus, Double Garlic Potatoes, Honey-Ginger Mustard, and Peanut Sauce.

From the strictest vegans and vegetarians to the curious carnivore looking for a change of pace, all will find the recipes in this unique cookbook a necessary part of their cooking repertoire.

For anyone who might be thinking of stepping into the strange and challenging vegan world of yeast flakes and cauliflower wings, The Bluffer's Guide to Veganism ensures that you will become an instant expert on strictly animal free diets (and wardrobes).

The world is becoming more accessible, as is the adventure of eating good food from other lands. Our Healthy World Cuisine Series offers authentic dishes from Africa, the Caribbean, Central America, Greece, India, Italy, Jamaica, Korea, Lebanon, Mexico, and Sri Lanka -- not to mention recipes from our own exotic Cajun country and the spicy Southwest. These cookbooks will introduce you to new flavors, new spices, and lots of options while sharing the secrets of traditional dishes enjoyed for generations.

Ethnic recipes lend themselves to easy vegetarian adaptations with meat substitutes, while retaining their unique cultural flavors. Many international cuisines are already heart-healthy, emphasizing the use of olive oil and fresh vegetables and legumes. With these international cooking guides, you can recreate at home the wonderful meals you've enjoyed when dining out or on travels abroad. So, enjoy! World cuisine has never tasted better or been so good for you.

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America's leading authority on vegetarian cooking.

Originally published in 1997, Deborah Madison's "Vegetarian Cooking for Everyone" was both ahead of its time and an instant classic. It has endured as one of the world's most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, "The New Vegetarian Cooking for Everyone "picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, "The New Vegetarian Cooking for Everyone" is not just for vegetarians and vegans--it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

Can't imagine living without cheese? Convinced that dairy-free baked goods just don't cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you've ever heard with 125 bursting- with-flavor vegan recipes for every meal of the day - including dessert! "All those special ingredients are way more expensive." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. "I could never give up cheese!" You won't miss it at all with Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan, Tofu Chevre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches. "What about brunch?" Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions! "My friends won't want to come over for dinner." They will when they get a taste of Carrot Cashew Pate, Portobello Carpaccio, and Gnocchi alia Vodka. "But I scream for ice cream!" Then you'll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches. If you're a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You'll find you can get enough protein, fit in at a pot luck, learn to love cauliflower, and enjoy pizza, nachos brownies, and more - without any animal products at all. (Even vegan pros will discover some new tricks!) Colourful photographs throughout will have you salivating over Kristy's inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

Chocolate, candy, and even ice creem--a vegan alternative to ice cream--are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy "Quick Recipe" indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn, saltwater taffy, pralines, cookies, cakes, and fudge, plus some brave, new gluten-free recipes, such as the Fabulous Flourless Chocolate Torte and the Toll-Free Chocolate Chip cookies. These decadent temptations allow treats for dairy-free or wheat-free diets as well as for anyone who loves sweets.

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.

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.

Now vegetarians can thoroughly enjoy sushi, too! American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers sets her sushi recipes apart from all others you may have seen. This vegetarian cookbook offers entirely new ways for local vores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with a creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious and even easier to make! These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as: Apple and daikon radish Cucumber and peanut Spicy carrot and tomato Pomegranate and basil Ginger and beet Summer corn and pickled okra Sweet potato and shiitake mushrooms Strawberry and rhubarb. All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together even if you've never made sushi before! Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and much more in no time at all!

A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form. With the bowl as organiser, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelised spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.

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