Beans are easy to grow, easy to cook, delicious, nourishing and beneficial for us and the planet. Growing your own beans not only helps you build healthy soil in your garden, it also provides you with a nutrient-rich diet. Beans can play a role in reducing the risk of obesity, diabetes, heart disease and cancer - they are good sources of protein, fibre, folate, iron and potassium - and they can reduce your carbon footprint and food miles as well! This fascinating book brings together Susan Young's 10 years of experimentation with multiple varieties of beans. She clearly explains how to sow, grow, harvest, dry, store and cook them, and shares her six 'must grow' varieties. Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink 'Fagiolo di Lamon' of Italy to the black and white 'Bosnian Pole' bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use. Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.

Celebrate the joy of community and friendship with 101 flavourful recipes

In for Dinner will give you the confidence to cook a Sexy Cacio e Pepe for your friends, bake moreish PBJ Blondies for your partner’s birthday, or make a Casual Chilli for your family on a weeknight, because in reality, that is a chill thing to do, if you know how.

Split across Breakfast, Lunch, Dinner and Cakies, discover recipes such as:
- Summer Holiday Bean Salad
- Comté, Spring Onions and Sesame Scones
- Mezze Feast with Falafel, Sumac Onion Slaw and Flatbreads
- Harissa Honey Roasted Carrots, Tahini Yoghurt, Roasted Sesame Seeds
- Citrus Mackerel Spaghetti with Pangrattato
- White Chocolate Burnt Caramel Cookies
- Crispy Chickpea Caesar Salad

These delightful recipes inspired by communal living are sure to join your weekly rotation, inspiring you to stay In for Dinner

Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious, nutritious meals on the table in around 30 minutes. These recipes require minimal effort and no complicated techniques. Impress family and friends with tasty dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie and HelloFresh's famous Prawn and Prosciutto Linguine. This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - A list of store-cupboard essentials - Tips on equipping your kitchen on a budget - Recipes for quick suppers, most ready in under 30 minutes - Extensive vegetarian options - Key techniques for easier cooking

India offers one of the world's most popular and distinctive vegetarian cuisines. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the snow-capped mountains of the north, you'll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. This colourful cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilau's and dhals to chutneys and flat breads, and providing the ultimate taste of a world-famous vegetarian style of cooking. Among the 80 mouthwatering vegetarian recipes are diverse dishes from the different regions of India. Travel to the north-east to try Punjabi Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. With clear instruction and beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine. It is a fabulous vegetarian recipe collection that offers contrasting dishes from distinctive regions of India. You can sample the fruit and nut dishes of the mountainous north, the delicately spiced rice pudding and panchforon-enriched dishes of Bengal, and the coconut-rich Black-eyed Beans in Coconut and Tamarind Sauce of the west. You end your travels in the fragrant south where spice plantations abound and the refreshing dishes on offer include Pineapple Salad, Cauliflower Braised with Roasted Chilli and Fenugreek, and Mangoes in Coconut Cream. An authoritative introduction unites the multistranded culinary culture of India, and describes the most typical ingredients and how to prepare them. It is beautifully photographed with over 430 stunning images, and featuring nutritional breakdowns for each recipe.

One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients - such as miso, tofu and seaweed - that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography from Polly Webster. Also in the series: India, Mexico and Italy

'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay Rayner Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it's super-easy to make! In Vegan JapanEasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice! With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you're new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!

A student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers. With chapters dedicated to Bring on Brekky, Comfort Food, Roasted and Baked, Made in a Flash and All the Carbs, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one. All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!

Joshua Ploeg was once the singer for such bands as Lords of Lightspeed, Behead the Prophet, and the Mulkiteo Faeries. Limpwrist even wrote a tribute song to him as a gay punk pioneer ("Ode"). Now he is a touring vegan chef employing the same skills and enginuity that he learned from punk. Among the many recipes in his new cookbook you will find: Spicy Strawberry Applesauce in Pastry Cups with Sweet and Salty Candied Hazelnuts, Roasted Garlic and Red Bean Pate with Herb Sauce and Mushroom Crackers, Fried Veggie Cakes with Sambuca Sauce and Fig Relish, Straw Mushroom and Black Sesame Rolls with Spicy Mustard Sauce and Sweet Black Vinegar-Soy Sauce, Curried Veggie "Chkn" Dumplings with Orange-Tomato Chutney and Wasabi Cream Sauce, Deep Fried Breaded Shish Kabobs with Pomegranate Sauce and Creamy Dill-Garlic Dressing, Cherry Wontons with Plum Brandy Sauce and Yam "Ice Cream," and Red Wine Sorbet with Chocolate Crostini, Berries in Liqueur and Chocolate Balsamic Reduction.

Undeniably Good, Unbeatably Fast Simple, speedy and satisfying--these vegan recipes check all the boxes for the perfect weeknight meal. Even if you are low on time and energy, you don't need to sacrifice your health. Janet Gronnow's creative approach shows you how to pack plant-based protein and healthy fats into your dinners to give you the flavors you want with the nutrition you need. And all in just 15 minutes! Feel reenergized at the end of a long day with vibrant and nourishing bowls such as the Buffalo Tempeh & Avocado Bowl with Vegan Honey Mustard or find comfort with hearty pastas like the Sun-Dried Tomato Alfredo Penne with Broccoli. Janet's recipes are easy to follow, utilizing her smart cooking methods and simple shortcuts, along with affordable, easy-to-find ingredients. This collection is full of flavors inspired by a variety of cuisines that will keep your tastebuds happy. Every page will amaze you with what you can create in such a short amount of time.

The Green Lunch Box is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break. Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch. Features sixty beautifully illustrated recipes, including: Smashed beets and rainbow salad with hazelnut dukkha, Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa, Black lentil, almond and coconut dahl with crispy cumin cauliflower, Courgette, carrot, apple and lime slaw with toasted pumpkin seeds, Spicy parsnip soup with crispy harissa chickpeas, Peanut butter, lime, chilli and rocket bagel, Mushroom, white bean, miso and leek parcels

Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more! In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes. Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever Cauli Wings, and the Big BOSS Burrito that you simply won't believe are made from plants. "An instant kitchen classic...In your quest to find delicious food that also promotes health, both human health and the health of the planet and the animals we share our world with, you've come to the right place." -from the foreword by Dr. Will Bulsiewicz

Before Hollywood goddesses like Gwyneth and Beyoncé; before Deliciously Ella and Vegan Before Six, there was Mrs Richter, the trailblazing nutritional guru who opened the world's first ever raw, vegan restaurant. Having opened its doors in 1917, the Eutropheon served up a delicious array of soups, pies and confections, enticing diners to the table throughout the 1920s. Drawing upon a wholesome array of purely plant-based ingredients, Vera Richter s recipes rely upon choppers, mixers and the glorious LA sunshine (required to dry out her homemade pies), but never the oven or the hob. One hundred percent raw, the vitamin content of her dishes was never compromised by conventional baking or frying methods.

From cow-less ice-cream to egg-less mayonnaise, gluten-free tamales to homemade almond milk, Vintage Vegan collects over 100 of her most mouth-watering recipes for you to recreate at home. So, prepare to step away from the oven and back in time. Guaranteed to make you glow from the inside out while shedding a few pounds in the process Vintage Vegan provides a tantalizing taste of the Roaring Twenties that s sure to leave you hungry for more.

A fresh approach to cooking with one of our most versatile, nutritious, and inexpensive pantry staples-beans! Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes forty simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea Dal

'Simon Hopkinson is a classically trained chef with the heart of a home cook.' Nigella Lawson 'The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat' Rowley Leigh Now more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon. The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

How does Isa Chandra Moskowitz make flavourful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a breeze. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Kale, Bistro Beet Burgers, and Summer Seitan Saute with Coriander and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

Let Paul and Robin, aka Two Dirty Boys, take you through the process of reusing items to grow plants from kitchen cuttings otherwise bound for the waste bin. Vegetables have the extraordinary ability to regenerate themselves without fertilization - even your everyday kitchen scraps. With step-by-step illustrations, this guide shows you how to grow twenty vegetables that are every bit as delicious as their first incarnations. Ranging from fruits and herbs that will sprout in a matter of days, to vegetables that will delight in later seasons, Regrown is an easy-to-follow guide to growing new plants, with a focus on repurposing produce found in any supermarket. The projects include everything from carrot tops and mushroom stalks to ginger, avocado and even pineapple, with tips on how to use them in the kitchen, too. Grow new plants from your cooking scraps - all you need is a jar and a tapful of water... then just let nature do its thing.

Finally, a professionally trained chef to lead us on a journey to eat more plants in a most delicious and joyful way. I'm not fully vegan yet, but Chef Bai has really helped me see it is very possible. So buy the book, it will fast become a favorite! - Amazon Customer, 5-Star Review 70 Amazing Recipes to Kick-Start Your Plant-Based Journey. With the guidance of professional plant-based chef Bailey Ruskus, adopting a whole-food, plant-based lifestyle is full of fun and flavor. Learn to make easy, nutrient-dense dishes you'll want again and again, while inviting purpose and intention into every meal. Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so you can become confident and creative in the kitchen. Comforting classics--think pizza, falafel, tacos and curry--get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce that won't weigh you down; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama's Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey's recipes are gluten-free and all are free of refined sugars. Whether it's a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way as you embrace Earth's abundance, cook consciously and feel better than ever. *70 Recipes & 70 Full-Page Photographs*

'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture: Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

Simply in Season serves up more than three hundred recipes organized by season, along with a popular and expanded fruit and vegetable guide. This 10th anniversary edition transforms a beloved cookbook with recipes and stories linking food and faith into a visual masterpiece with colorful photographs to help cooks--novice to seasoned--learn how to prepare local and seasonal produce.

Part of the World Community Cookbook series published in cooperation with Mennonite Central Committee. Proceeds help support this worldwide ministry of relief, development, and peace. Royalties from the sale of these books go to nourish people around the world.

What's new in the 10th anniversary edition:

Colorful photographs of seasonal dishes

Expanded fruit and vegetable guide with storage, preparation, and serving suggestions

Labels on gluten-free and vegetarian recipes

Seasonal menus to guide meal planning