Kathy Hester, bestselling author of The Vegan Slow Cooker and The Ultimate Vegan Cookbook for Your Instant Pot, combines vegan cooking with all the decadence of fried food to create dishes that are healthier to eat and easier to make.

The air fryer’s popularity is due largely to the fact that it uses little to no oil, allowing a healthy and delicious alternative to traditional frying. Not only does Kathy incorporate an oil-free option in every recipe, but many recipes also have gluten-free and soy-free options. With recipes like Avocado Black Bean Chimichanga, Cheesy Hot Sauce Collard Chips, Jalapeño Poppers and Cajun French Fry Po Boy, eating healthy has never been easier or tastier.

Kathy has a combined social media following of 30K and is the author of many vegan cookbooks including The Great Vegan Bean Book, Vegan Slow Cooking, The Easy Vegan Cookbook and The Ultimate Vegan Cookbook for Your Instant Pot.

Vegan Cooking in Your Air Fryer will include 75 recipes, each accompanied by a full-color photograph.

This inescapably controversial study envisions, defines, and theorizes an area that Laura Wright calls vegan studies. We have an abundance of texts on vegans and veganism including works of advocacy, literary and popular fiction, film and television, and cookbooks, yet until now, there has been no study that examines the social and cultural discourses shaping our perceptions of veganism as an identity category and social practice. Ranging widely across contemporary American society and culture, Wright unpacks the loaded category of vegan identity. She examines the mainstream discourse surrounding and connecting animal rights to (or omitting animal rights from) veganism. Her specific focus is on the construction and depiction of the vegan body-both male and female-as a contested site manifest in contemporary works of literature, popular cultural representations, advertising, and new media. At the same time, Wright looks at critical animal studies, human-animal studies, posthumanism, and ecofeminism as theoretical frameworks that inform vegan studies (even as they differ from it). The vegan body, says Wright, threatens the status quo in terms of what we eat, wear, and purchase-and also in how vegans choose not to participate in many aspects of the mechanisms undergirding mainstream culture. These threats are acutely felt in light of post-9/11 anxieties over American strength and virility. A discourse has emerged that seeks, among other things, to bully veganism out of existence as it is poised to alter the dominant cultural mindset or, conversely, to constitute the vegan body as an idealized paragon of health, beauty, and strength. What better serves veganism is exemplified by Wright's study: openness, debate, inquiry, and analysis.

The Seriously Good Veggie Student Cookbook shows you how to ditch the takeaways and make meals you actually want to eat – with 80 delicious recipes.

We all know the benefits of going meat-free – but when you're a student with limited shelf space, a tight budget and little kitchen experience, creating tasty veggie and vegan meals at home seems impossible. This book is here to change that.

The Seriously Good Veggie Student Cookbook contains 80 recipes, all based around cheap, staple ingredients like rice, pasta, potatoes and bread, along with a helpful guide to equipment, hygiene and buying food on a budget. Whether you want library-friendly lunches like Vegan Caesar Pasta Salad, to homemade Falafel Pitas to prove to your parents you really can cook, this book has it all. And, with a photo for each recipe and easy-to-follow instructions, you'll never go hungry again!

From fresher's week to graduation, this is the only cookbook you'll ever need.

Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some of the most wasted food items in our homes. This book will help you to stop wasting food and turn perfectly good ingredients into delicious dishes. And the key word here is delicious. The book's ulterior motive may be to get us to think differently about ingredients and waste, but the driver for all these plant-based recipes is flavour. Wasted will change your mindset and reconnect you to real food, from the root to the tip.

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

Easy to prepare, healthful, and affordable, pasta is more popular than ever. Americans are eating twice as much pasta today as they were a few years ago. Pasta Verde offers 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni. All of the recipes make use of the freshest ingredients like asparagus, broccoli, peppers, and wild mushrooms; savory herbs including basil, rosemary, and sage; deliciously tangy Italian-imported Parmesan cheese; and good-for-you olive oil. Lots of tasty garlic and hot red pepper enhance numerous dishes. From Italian classics to the author s own personal pasta creations, all of the recipes are aimed at keeping preparation simple and using readily available ingredients. Judith Barrett is coauthor of the extremely successful Risotto and the author of Cooking Vegetables the Italian Way, and Risotto/Risotti. Her articles have appeared in the Boston Globe and the New York Times. She lives in Cambridge, Massachusetts.