From Carbonara to Sweet Potato Gnocchi with Brown "Butter" and Sage, join chef Brianna Claxton for vegan recipes that will show you a whole new way to eat Italian. Whether it's cheese, butter, pancetta, or any number of ingredients, it can seem impossible to eat delicious Italian classics while staying vegan. Not anymore. Join Brianna Claxton (founder of plvntfood) for a unique tour through pastas, sauces, and signature dishes perfect for sharing. Start by learning how to make a variety of pastas from scratch. Whether you want straightforward semolina dough or a more creative dinner built around activated charcoal "squid ink" pasta, you'll learn how to do it. Brianna also covers techniques for filled pastas and shaped pasta. Then move on to recipes and techniques for the vegan cheeses and meats that are essential for cooking Italian. With amazing versions of staples including parmesan, mozzarella, and calamari, you can make all this and more: - Baked Pasta: Sausage and Ricotta Stuffed Shells, Lasagna Bolognese, Baked Rigatoni, Penne Arrabbiata Parmesan, and Orechiette with Pesto Cream and Walnut Crumble - Fancy Pasta: Pancetta and Pea Linguine, Roasted Fennel and Sausage Rigatoni, Sweet Pea and Tarragon Alfredo, Short Rib Ragu with Pappardelle and Ricotta, Kale Alfredo with Chorizo and Farfalle, and Linguine with White Clam Sauce - Filled Pasta: Beet and Tarragon Tortellini, Ricotta and Chicken Mezzalune with Marsala Cream Sauce, Sun-Dried Tomato Ricotta Agnolotti with Asparagus Sauce, Lemon Cappelletti with Pistachio Cream, Raviolo al' Uovo, and Lobster Ravioli with Saffron Mascarpone Cream - Other Italian Mains and Sides: Fennel Gratin, Ratatouille, Wild Mushroom and Sage Risotto, Insalata Mixta with Lemon Poppyseed Vinaigrette, Caprese Salad, Cured Olives with Rosemary and Citrus, English Pea Arancini, The Perfect Charcuterie Board, Stuffed Banana Peppers Whether you are a vegan longing for your Italian favorites or simply interested in reducing your dependence on animals, Vegan Pasta Night will become a go-to resource for both weeknight meals and special occasions.

There are moments in the day when you need a boost to keep you alert, or a protein burst post-gym or run. Our bodies need energy through the day, but snacking on sugary or salty processed foods is not the healthy answer. Here are nutrient-dense and tasty fatigue fighting snacks that are good for you too. Many can be made in a matter of minutes; others can be kept ready in the fridge and even freezer to pull out as you need. There are energy balls made with fresh medjool dates, frozen berries and spirulina; wholegrain muesli bars; lime and chia bars; spiced apple bites; and pumpkin seed, almond and sour cherry bars, all packed with taste and goodness.

Finally, the diet vegetarians have been waiting for, Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.

Enjoy more than 350 brand-new recipes for family favorites and weeknight suppers for every model and size of Instant Pot with this delicious guide from the bestselling authors of The Instant Pot Bible.

The Instant Pot is America's new favorite cooking appliance: twenty percent of households (and growing) have one, and its millions of fans love the appliance for its convenience, simplicity, and the incredible results that it delivers in just a short period of cooking time.

Bruce Weinstein and Mark Scarbrough are the bestselling authors of The Instant Pot Bible, and are returning with an even more useful and comprehensive guide to Instant Pot cooking that shows how to get even more out of your machine. These recipes include all-new suggestions for:

• Pot-in-pot (PIP) cooking -- setting a smaller dish inside the pot to cook delicate ingredients like rice, grains, dairy-rich soups, and even fish fillets.
• One-pot meals -- recipes to cook a main course and separate side dishes all at once in a single Instant Pot, including
• Stacks -- using a stack of lidded pans to hold cheesy enchiladas, Tex-Mex rice, and refried beans, all cooked at the same time
• Air-fryer lids -- how to use new accessories to crisp at the end of cooking without dirtying additional dishes or turning on your oven
• Dump recipes -- all-in-one-go meals that require no prep and no browning--just drop the ingredients in the pot and set the timer.
• Desserts -- go beyond Instant Pot cheesecake with yogurt cakes, sponge cakes, dump cakes, and cake-mix-doctor recipes.
• And so much more.

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of "The Heirloom Life Gardener," bring you all the delicious answers in The Baker Creek Vegan Cookbook. With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen. Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits. Some of the recipes you'll love . . . Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie

'Only Lady Luck can get a table at Mildreds. It's one of London's coolest vegetarian restaurants.' - Time Out 'Who needs meat when you get this much flavour?' - Hardens Bursting with clever ideas for feasts with family and friends, as well as for delicious, simple everyday meals, Mildreds Vegan Cookbook brings you punchy flavours, satisfying dishes, a dash of urban cool and a refreshing take on the conventional stereotype of vegan food. There are plenty of dishes to wow a crowd, whether it's Walnut, Date & Cinnamon Rolls and Smoky Baked Beans on Grilled Sourdough for a brunch with friends; Memphis Bourbon Barbecue Skewers and Rainbow Root Slaw with Orange, Maple & Thyme Dressing for a summer barbecue; Chocolate Banana Cupcakes with Chocolate Fudge Icing for a children's party; or Butternut Squash & Tofu Terrine with Redcurrant Stuffing and an I-can't-believe-it's-vegan Espresso Creme Caramel for a celebration dinner. A vegan diet the Mildreds way, will bring joy and surprise to your life, and ensure your taste buds are well and truly alive and kicking. Sit back and enjoy fantastic-tasting food for everyone and every occasion.

A food lover's guide to eating well with diabetes. Poldark star Robin Ellis's Mediterranean-inspired vegetarian recipes are delicious and suitable for the entire family and for entertaining friends, with no sacrifice of taste or quality. Mediterranean cuisine is among the healthiest in the world and a vegetarian diet has been proven to be particularly health-giving for people who have diabetes. In this book British actor Robin Ellis shares his lifetime collection of healthy and simple vegetarian recipes especially selected and adapted for people wishing to control or prevent Types 2 diabetes. Diagnosed with Type 2 diabetes himself, Robin explains the strategic changes he made - in what he eats and how he prepares his food - that allowed him to bring his glucose levels down sufficiently to avoid taking medication for six years. Robin's recipes show how you can cook and eat delicious vegetarian food without recourse to carb-heavy pastries or potatoes, nor to substitutes such as Quorn or soya, which are not traditional staples of the Mediterranean diet. This is a book about real food and a way of living with diabetes that need not mean you can no longer look forward to breakfast, lunch and dinner - Robin does every day! This fully illustrated book contains photographs, not only of the recipes but of beautiful, rural southwestern France, where Robin lives and leads sell-out cooking workshops focused on simple, delicious and healthy Mediterranean cuisine, making the most of all the fresh local ingredients available.

Cornucopia, on Dublin's Wicklow Street, has been serving up delicious vegetarian and vegan fare for more than 33 years. Their mission has always been to make great tasting, home produced, healthy food. At a time when plant-based eating is more popular than ever, Cornucopia is a pioneer in creating delicious meals packed with vegetables, legumes, fruits, herbs and spices. Whether you are a vegetarian, vegan or are trying to cut down on your meat intake, this book brings you punchy flavours and unique, satisfying dishes. With a wide range of ingredients and smart culinary tips and ideas, each recipe is a delight to cook in your own home. This is a cookbook for anyone who feels there is merit in reducing or limiting our consumption of animal-based foods, brought to you from Cornucopia's long-standing head chef Tony Keogh, the staff of Cornucopia and Aoife Carrigy.

The bestselling, big-hearted and down-to-earth chefs, The Hairy Bikers, return with 80 delicious vegetarian recipes to make losing weight and eating less meat even easier.

In their multi-million selling HAIRY DIETERS series, the Hairy Bikers proved that you can eat your favourite foods and still lose weight. Jam-packed full of delicious, low-cal versions of traditional classics and family favourites, they have taken the deprivation out of dieting and helped millions shift the pounds.

Following on from THE HAIRY DIETERS, THE HAIRY DIETERS EAT FOR LIFE, THE HAIRY DIETERS GOOD EATING and THE HAIRY DIETERS: FAST FOOD, THE HAIRY DIETERS GO VEGGIE, shows that going vegetarian can be just as easy as going low-cal. Whether you want to cut out meat entirely, cut down, or just incorporate some more meat-free dishes into your diet, the book is full of simple and easy-to-follow recipes for tasty veggie meals and snacks, from Lancashire Hot Pot to Veggie Sausages.

Si King and Dave Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of delicious recipes, cheeky humour and motorbike enthusiasm for years now. The Hairy Dieters books have sold over 3 million copies in the UK, and their fifth book is set to make healthy eating even easier.

Si King and Dave Myers are the nation's favourite food heroes. The stars of numerous TV cookery series, they represent all that is good-hearted and loved about food.

Delicious and inspiring flexitarian food for every season This is your essential cookbook for eating with the seasons, with a feast of over 100 recipes that make the most of fresh produce at its peak of flavour and availability - and when it's most economical to buy. The flavour-packed recipes are all vegetarian, and most come with a flexitarian option showing how to include meat or seafood in sustainable amounts, or how to make the dish fully vegan. In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta and Goat's Cheese Salad and Avocado, Pea and Mint Pasta; autumn a comforting Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. The year closes with warming Winter Green Noodles and Celeriac, Ginger and Sesame Bhajis. From barbecues and picnics to festive feasts, each chapter also features a complete menu for easy entertaining. This creative collection of nutritious dishes harnesses the tastes and types of food we like to eat in each wonderful season.