The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater. 'Much of my weekday eating contains neither meat nor fish ... It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice - as comforting as a cashmere blanket - big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include: Simple filo pastry filled with cheese and greens A savoury tart of shallots, apples and Parmesan Soothing polenta with garlic and mushrooms Fiery udon noodles with tomato and chillies Creamy pudding rice with rosewater and apricots

Vegan specialist Harriet Porterfield, creator of Bo's Kitchen, presents a visually stunning cookbook bursting with 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body. Eating the rainbow is a natural rule of life; we are always told that the more colours in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their colour, the more of these nutrients they contain! Bo's Kitchen has transformed this lesson into a bright and beautiful invitation to embrace the natural goodness of colourful ingredients, turning the hues of the rainbow into delicious and nutritious recipes that look and taste great. From Black Forest smoothie bowls and golden chickpea pancackes to sunshine pizza and rainbow buddha bowls, all70 of these all-natural recipes are bursting with colour and nutrients, tailored to deliver health-boosting benefits and presented alongside advice on topics from mindful eating to the scientific benefits of specific ingredients. Eat the Rainbow contains sections on: Bright breakfasts, smoothies and juices, from blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles. Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho. Kaleidoscope salads, sides and appetisers to bring colour to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes. Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas. Delicious Desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting. These delicious, colourful recipes will brighten your day and transform the way you eat, making this vibrant cookbook a tasty and nutritious must-have for any health-conscious kitchen shelf.

Garbanzo. Cannellini. Fava. Calypso. Edamame. Adzuki. It's true: beans have the coolest names ever. But besides that, they're also one of nature's most perfect foods. Packed with protein, nutrients, and flavor, you might even call them a vegan's #1 best friend (don't worry, we won't tell the trail mix, veggies, or French fries ).

But with so much versatility and variety, where does one begin? Right inside these very pages, that's where. In "The Great Vegan Bean Book," author Kathy Hester primes you on everything you need to know about the best way to cook--and eat --every bean you've ever seen (and a few you probably haven't). From soaking times, to cooking times, to what to puree, to what to saute, you'll be dancing delicious circles around those legumes in no time.

Not only that, but you'll also get to try your hand--or is it your mouth?--at some of the tastiest, most innovative bean recipes in this lentil-filled land. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you'll be partying protein-style, every meal of the day

A Vegan, Plant Based Cookbook for Everyone"Your recipes are unlike anything I've found in not only the vegan community but in general."-ElaVegan Fan Simple and Delicious Vegan is a vegan, plant based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievably vegan dinners. This is perfect for those looking to spice up their diet, to heal with food, or those ready to embrace sustainable living. Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good as easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy-getting you cooking-and eating-faster! Learn how to cook plant-based food from an expert. Popular blogger and author Michaela Vais, or Ela, was a vegetarian by age six. In 2011, she made her best decision yet and went vegan. She gained energy, cured her cystic acne, and connected with the earth in a new way. In this vegan, plant based cookbook, she shares what she's learned so you, too, can reap the benefits. Inside Simple and Delicious Vegan, find: Innovative gluten free, vegan, and plant based breakfast ideas, lunches, dinners, and snacks Delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownies Healthy, allergy-friendly foods with recommended substitutions for any irritating ingredients If you liked Unbelievably Vegan, Body Harmony, or Making Vegan Meat, you'll love Simple and Delicious Vegan.

In Mokgadi Itsweng’s debut cookbook, she shares recipes that will delight the whole family.

Veggielicious encompasses all aspects of a plant-forward lifestyle, and is divided into Summer, Spring, Autumn and Winter, with beautiful recipes to complement each season.

Mokgadi begins our flavour journey with a selection of condiments and spice mixes, our secret weapons to guaranteeing full flavour in every veggie dish. With healthy, sustaining breakfasts, small dishes for grazing or starters, glorious showstopping main meals, creative sides and, of course, happy endings showcasing a selection of delectable desserts, the book is filled with innovative, delectable recipes that will make the kitchen your happy place!

More than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.

Easy Vegetarian is packed with deliciously simple recipes for every occasion, from relaxed Sunday brunch to elegant dinner parties. Whether you are a dedicated vegetarian or just love your greens, Easy Vegetarian offers lots of inspiration for deliciously fresh food - from a quick, tasty snack to a more glamorous evening meal. For a relaxed weekend Brunch ditch the bacon and try French Toast and Fried Tomatoes or Blackberry Buttermilk Pancakes. Scrumptious Starters and Snacks include Pesto-stuffed Portobello Mushrooms and Toasted Turkish Bread. A host of simple Soups will have you reaching for the blender, while the Cheese and Eggs chapter offers fabulous fondue ideas and delicious egg dishes. All types of salads appear in Salads and Sides as well as accompaniments like Herby Potato Roesti and Carrot and Spinach Butter Mash. Pizzas, Savoury Tarts and Breads, such as Charred Vegetable Polenta Pizza, are ideal for lunches or casual dinners. When you don't have much time, try some quick Pasta and Noodles, such as Simple Spaghetti with Capers and Olives. For ultimate comfort food make a risotto from the Rice chapter, or a dish from Beans, Lentils and Chickpeas such as Curried Lentils and Spinach. For the height of simplicity, try a One-dish Meal, such as Vegetable Goulash or Chickpea and Vegetable Curry. Round off a meal with a perfect Dessert, such as a Honey and Almond Panna Cotta, or a warm Chocolate and Coffee Pudding. There is also a handy Basics Chapter, with recipes to make your own pizza dough, pesto and vegetable stock. Easy Vegetarian will delight you with its deliciously simple recipes that are full of flavour.

Packed with clearly states up to date information on the most effective methods for managing kidney disease. This valuable book has a great deal of specific information to assist readers in implementing or continuing a plant based diet that can improve the health of their kidneys. Contains detailed meal plans and recipes.

Veganize Any Recipe with Confidence The Complete Guide to Vegan Food Substitutions" is your secret weapon to turning any recipe imaginable into a deliciously "veganized" success--no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you'll create dishes that are not only better than the "real" thing, but healthier, too.With more than 200 recipes and substitutions that show the swaps in action, you'll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You'll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.If you've always wanted to turn your aunt's famous mac and cheese into a veganized taste sensation, or your grandma's buttermilk pie into a rousing, "reinvented" success, The Complete Guide to Vegan Food Substitutions" is the solution you've been looking for

THE SUNDAY TIMES BESTSELLER SHORTLISTED FOR THE EDWARD STANFORD TRAVEL WRITING AWARDS iNews Best cookbooks for Christmas 2019 bazaar noun: a market in the Middle East Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. Recipes include: Grilled halloumi flatbreads with preserved lemon & barberry salsa Roasted tomato & chilli soup with herb-fried croutons Roast vegetable bastilla Grilled tofu salad with tamarind & miso dressing Potato, ricotta & herb dumplings with walnuts & pul biber butter Feta, pul biber & oregano macaroni bake Courgette, orange & almond cake with sweet yogurt frosting PRAISE FOR BAZAAR: 'What (Sabrina) brings to the page is her warmth, brio and sheer greedy enthusiasm for bright and bold flavours, and her understanding that food is there not just to excite, but also to comfort' - Nigella Lawson 'Another absolute beauty...I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight' - Tom Parker-Bowles 'Sabrina Ghayour's gorgeous vegetarian recipes are hard to resist' - Red magazine 'This book is likely to become a well-thumbed tome for me' - The Caterer 'The recipes are vibrant, colourful and wonderfully creative' - Delicious Magazine PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson

As cooks, whether that be in a professional or home kitchen, there is one goal that many of us are trying to achieve right now: to cook more sustainably, to waste less and to have a lighter footprint on our environment. To cook greener.

A big step in achieving this is for us all to make the step towards a more vegetable-led diet, and this book is packed with a comprehensive selection of vegetarian recipes, including a large number which are suitable for vegans.

Accessible and simple, yet utterly delicious, the 100 recipes within these pages will delight home cooks and embody the MasterChef philosophy of 'ordinary people cooking extraordinary food'. Whether it's a quick and simple dinner using whatever you might have at hand or a weekend feast to show off your MasterChef skills, there is something for even the hungriest of carnivores in these pages.

With contributions from 10 MasterChef champions from around the world, recipes include:

• Smashed broad bean and peas on sourdough with goat's cheese, dukkah and mint
• Puy lentil salad with charred tenderstem broccoli and miso dressing
• Aubergine schnitzel with fennel, chilli and yoghurt coleslaw
• Mushroom and lentil lasagne
• … and many more.

The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There's something particularly enticing about a meal made up of several 'small' dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension. Western livestock-rearing and industrial production of meat is not a model that can be projected worldwide - even if it were desirable. Moving towards a more vegetable-based diet is the only sustainable and healthy way to feed the world. Not everyone can or will give up eating meat at once, but this exciting Small Planet Vegetarian Cookbook will help the change.

Quick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include: Mango curry from Cambodia Vegan pad Thai from Thailand Aubergine katsu from Japan Shakshuka from Algeria Masala chips from Kenya Bunny chow from South Africa Scrambled paneer, corn and peas from North India Bengali daal from East India Veg momo from Nepal Egg curry from Sri Lanka White bean stew from Iraq Lentil soup from Yemen and many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.

Get top marks in the kitchen, with over 130 easy, cheap and delicious vegetarian recipes for students. Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen, especially if you're vegetarian. The Hungry Student Vegetarian Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress your housemates, these easy-to-follow recipes are designed specially for students and include all your favourites. Enjoy veggie lasagne, bolognese, fajitas and chilli, as well as ideas for soups, casseroles, pasta bakes, jacket potatoes and homemade dips. Plus morning-after breakfasts and simple but knockout desserts and sweet treats, such as chocolate fudge brownies, sticky toffee pudding and lemon cheesecake. With photographs to show what you're aiming at, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Vegetarian Cookbook.

145 simple and delicious vegan recipes from celebrated Icelandic cook and culinary celebrity/entrepreneur Solla Eiriksdottir - perfect for home cooks starting out on their vegan journey or for those looking for new inspiration For Solla Eiriksdottir the key to successful vegan cooking is simple: easy-to-make recipes that are tasty and delicious. Here, she shows how to make great vegan food at home for all kinds of occasions, whether a quick work-day lunch or special dinners with friends. The perfect book for a modern, plant-based lifestyle, its three sections cover: Basics (vegan staples such as nut milks and tofu); Everyday (breakfast through to dinner); and Celebrations, which spotlights a meal strategy for larger events. The 75 basic recipes for vegan staples such as nut milks and tofu provide the foundation for the 70 dishes that will take you from breakfast through to dinner. Recipes for hearty Vegetable Tagine, nourishing Sweet Potato and Smokey Lentils, and super light Spicy Strawberry Pavlovas will surprise and delight in equal measure.

The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, "bad" fats, and unhealthy cooking techniques, and leave in the down-home flavor. "Vegan Soul Kitchen" recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.

Terry's new recipes have been conceived through the prism of the African Diaspora--cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine--capitalizing on the complex flavors of the tradition, without the animal products.

Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.