In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook - as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.

Tassajara, the California spa/retreat center, has long been renowned for its gourmet vegetarian cuisine. In this comprehensive book, one of Tassajara's most well-known and beloved cooks presents hundreds of recipes using fresh, whole foods.

The economy is tough these days. One of the first suggestions almost any modern economist will make to help save money is to cut meat out of your diet-- it's expensive. Now, the Shannons have mapped out a new strategy on how to reduce waste, spend less, and get more from your kitchen in a way that won't seem dramatic and limiting and won't skimp on flavor.
The key to making any lifestyle a success is making sure it's sustainable. That doesn't just mean affordable; it also means enjoyable. Cutting corners on the bill is not synonymous with cutting tastiness, quality, or healthfulness. With recipes, sidebars, and extensive tips on how to stock your pantry and use ingredients creatively, Annie and Dan show you how to approach your kitchen anew. Most recipes result in leftover ingredients and servings and figuring out how to get the most out of what you've already invested in can be a crucial step to spending less and getting more.
With recipes like Korean Kimchi BBQ Burgers, Vegan BLT Mac & Cheez, Sesame & Soy Marinated Mushroom Steaks, and Savannah Pecan Pie, VEGAN KITCHEN WISDOM has found a way to make eating vegan both affordable and delicious

Over 100 amazing recipes with guidance on following the pegan diet, a balanced, anti-inflammatory blend of the paleo and vegan diets. From the creator of SunkissedKitchen.com, Michelle Miller brings over 100 delicious pegan diet recipes to the table and introduces you to the eating philosophy that celebrates plant-based foods, limits sugar intake and focuses on a high fiber diet in The Beginner's Pegan Diet Cookbook. This cookbook puts you on the path to a balanced, anti-inflammatory eating approach that provides you with the necessary vitamins, minerals, nutrients, and phytonutrients your body needs. The principles of the pegan diet are: Unlimited low-glycemic, and occasional high-glycemic, fruits and vegetables Limited dairy or inclusion of raw and fermented dairy product Minimally processed whole foods Small amounts of gluten-free grains, legumes, nuts, and seeds as well as meat and eggs No gluten and small amounts of minimally-processed sugar Unlike paleo and vegan diets, following the pegan philosophy is less restrictive, so you can easily maintain lifelong health. Inside this book, you will find pegan recipes for every meal of the day plus snacks and desserts, including: Lemon-Raspberry Buckwheat Muffins Chia Seed Power Crackers Salmon and Artichoke Skewers Turkey Sweet Potato Chili Pesto Spaghetti Squash with Blistered Tomatoes Seared Lamb Chops with Citrus Mint Salad Almond Berry Cobbler Make healthy eating feel like a treat instead of a chore with The Beginner's Pegan Diet Cookbook.

From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.

The definitive and first vegan guide to intermittent fasting for improved health with over 80 plant-powered recipes to keep you fuller for longer and build your immune system in the process. Perfect for fans of Pinch of Nom, The Fast 800, The Green Roasting Tin and Deliciously Ella.

Intermittent fasting has emerged as an evidence-based revolution in health and wellness. In the popular 16:8 method, you eat 2 to 3 times over 8 hours, then fast for 16 hours (which, of course, includes time spent asleep). The results can be astounding: weight loss, a stronger immune system, increased longevity and so much more.

Let Petra Bracht, General Practitioner and Naturopath, and recipe developer Mira Flatt guide you through the transition to a fasting lifestyle, with medically supported advice, a 14-day meal plan with accompanying exercises, and over 80 satisfying vegan recipes including ideas for breakfast, lunch, dinner, and dessert.

Recipes include:

• Vanilla Oat Shake
• Breakfast Muffins
• Rainbow Summer Rolls
• Radicchio and Apple Salad
• Smoked Tofu Potato Salad
• Chili sin Carne
• Chocolate Cardamom Truffles
• Banana Coconut ‘Nice’ cream
• Aquafaba Chocolate Mousse

For vegans and non vegans, and bakers of all levels, an essential, easy-to-use cookbook for healthy and delicious vegan baking from Kim Barnouin, the nutritionist who's been leading the vegan zeitgeist for years as the nutritionist and co-author of the bestselling Skinny Bitch series.From pies to breads, to cookies, Skinny Bitch Bakery includes 80 fully tested recipes accompanied by full-color photographs of these delectable vegan baked goods, and Barnouins' fun, non-nonsense voice and vast expertise sparkle on every page.Whether you're a novice or have been a devoted baker for years, Skinny Bitch Bakery is a cookbook that will bring out the best vegan baker in everyone.

With 140 recipes for delicious non-dairy milks, basic pastries, warming soups and mains, salads, pasta, rice, noodles and sweet things, Easy Vegan has your vegan options covered. It's packed with advice on how to 'veganise' a recipe by swapping out key ingredients for plant-based, healthier alternatives, without compromising on taste or flavour. It's the perfect starter manual for health-conscious would-be vegans and everyone keen to incorporate more plant-based food in their diet.

Classic Bestseller from the world's best-known vegetarian cookery writer in smart new format Stylish updated version of the classic vegetarian bestseller. Rose Elliot is Britain's most popular and versatile vegetarian cookery writer and in this book, she gives the lowdown on beans of every flavour, colour and variety. Through the A-Z of bean varieties, there are bakes, rissoles and soups to tempt the tastebuds and essential information on the preparation of all pulses.

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

New York Times and USA Today Bestseller "Eat food, not too much, mostly plants." With these seven words, Michael Pollan-brother of Lori, Dana, and Tracy Pollan, and son of Corky-started a national conversation about how to eat for optimal health. A decade later, the value of a plant-based diet is widely accepted-and yet for many people, easier said than done. So what does choosing "mostly plants" look like in real life? In families where not everyone is on the same vegetarian page the word "mostly" is key. The point isn't necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious-and nutritious-meals sure to appeal to everyone. There has never been a better time to cook with vegetables-and to move plants to the center of the American plate. Even if plants weren't the better choice for your health, they make the case for themselves purely on the basis of deliciousness. This approach to eating-also known as a flexitarian diet-strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables-dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea "Croutons". Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better. In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable-and mostly plants.

DELICIOUS PLANT-BASED RECIPES TO WASTE LESS FOOD! Max La Manna, low waste chef and climate activist, bridges the gap between vegan food and waste-free cooking - inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in the kitchen and in our daily routines. -- Through his viral recipe videos and work with BBC Earth and beyond, Max has inspired hundreds of thousands of people across the world to rethink their approach to food consumption and made it his mission to breathe new life into our leftovers that are typically destined for the bin. In his first cookbook he shares 80 of his tastiest, healthy recipes that are bursting with flavour, will help you save money, food and ensure you eat well - from Sumptuous Spag Bol and Vegan Shepherd's Pie to Pumpkin Pasta, Crunchy Cauliflower Curry or Leftover Veggie Nachos in a Hurry.. MORE PLANTS->LESS WASTE INCLUDES: - simple, accessible ingredients that celebrate the power of vegetables and wholefoods at their best - breakfasts, lunches, dinners, soups, stews and salads - plus sweet treats - all-natural home hacks from DIY deodorant to Citrus Bomb House Cleanser - the life tools you need to add value to what you already own and set you on the path to living more sustainably - a 21-day zero waste challenge

A classic collection of healthy and delicious plant-based recipes from the Cranks kitchen Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.

Bring the joy of homemade soup back into the kitchen. Featuring over 100 simple, easy-to-make recipes Ultimate Soup Maker is the perfect companion to your soup maker. Save time in the kitchen, cut costs and create delicious, nourishing bowls of soup at home. Why use a Soupmaker? VERSATILITY - from light lunches to something more substantial - soups can be healthy, comforting, hearty and nourishing, as well as easy to incorporate into your daily diet. SUPER QUICK - prepare family favourites such as Roasted Tomato and Leek and Potato soup in half the time. ECONOMICAL - soup makers not only reduce food waste but also precious time spent slaving over the hob and doing the washing up. Affordable models are stocked widely. HEALTHY - the average spend on fresh soup has doubled in the past 10 years. A recent rising trend on Amazon, soup makers are "the new juicers" allowing users to create fuss-free nutritious meals at home. CONVENIENCE - all recipes can be made from beginning to end in soup makers featuring a saute function or otherwise prepared in a pan before transferring to a soup maker. Each recipe serves four people and includes suggestions for additional garnishes. Discover the potential of soup making with this must-have, fully-illustrated cookbook.

Dr. Walker provides a wealth of information on the importance of proper nutrition and enzymes in relation to our health. this book is both a cookbook and a nutritional guide that belongs in every homemaker's kitchen.

Inside Dr. Walker explains the chemical elements in foods-proteins, amino acids, carbohydrates, etc.-and also explains which food groups provide the best sources of nutrients for our bodies.

This book includes over 70 salad combinations along with a mini-encyclopedia of the most common fruits and vegetables.