'My theory is, if all of us adopted a few more plant-based meals into our diets on a weekly basis, not only would our food bills go down, but so would our environmental impact.'

Delicious and creative vegan recipes from no 1 bestselling writer and award-winning campaigner Jack Monroe.

This full-colour collection of one hundred simple, affordable recipes is perfect for committed vegans or anyone who wants to give vegan cooking a try. Packed with inventive, easy and 100% vegan dishes, this gorgeous book is sure to appeal – whether you are looking to take the leap, want to be a little kinder to the planet, need ideas to cook for a vegan friend, or simply want to put some more plant power in your everyday cooking.

From Breakfast Muckmuffins to Beet Wellington, and Kinda-Carbonara to Bakewell Tart, Jack's easy, vibrant home cooking is tasty, tempting and surprisingly uncomplicated

Classically trained Chef Chloe burst into national media by winning the Food Network's hit reality show challenge, Cupcake Wars-the first time a vegan chef won a challenge. An exciting young talent, Chef Chloe is widely heralded as a rising star for her ingenious recipes that make vegan food delectable and accessible. Chef Chloe's first-ever cookbook explains the vegan diet-how to get all your nutrition from a plant-based diet and why it's so healthy-in her fresh, dynamic style, as she provides delicious, incredibly appetizing, inventive recipes she has created, from savoury starters to decadent desserts. What makes Chef Chloe's recipes new and exciting is that she makes healthful vegan versions of America's favourite foods, from comforting macaroni and cheese to creamy Fettuccine Alfredo to crave-inducing sliders and fries and adaptations of the most popular Chinese, Indian, and Mexican dishes. With Chef Chloe, eating vegan doesn't mean giving up your favourite treats and flavours. Here's a way to enjoy family favourites and her coveted desserts-including the first publication of her Cupcake War-winning vegan cupcakes-without busting your belt.

Since winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit our lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure. From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.

Sit down to meals that look and taste great, and are completely plant-based and good for you. That's how Ginny McMeans cooks and here she shares 150 of her favourite recipes. Every recipe can also be made ahead and frozen for later. This is delicious, homemade, everyday food that you can cook fresh or pull out of your freezer for a quick and healthy meal.

The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.

Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against sometimes tortured, even killed for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencers comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencers research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day. Colin Spencer is one of the countrys leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has had six plays produced, as well as writing for television and film and was food columnist for The Guardian for thirteen years. He has also written two other Grub Street titles: British Food (9781908117038) and From Microliths to Microwaves (9781908117007).

The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves and fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini, Spaghetti with Wild Asparagus, Cream of Pumpkin and Potato Soup with Chestnuts and Cherry Strudel. Seasonal, mouth-watering and fun, these recipes will let the whole family experiment with new dishes, reinvent old favourites and get the most out of local, seasonal ingredients.

Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. His collection of unique, delicious veggie burger recipes include Easy Bean Burgers, Red Lentil and Celeriac Burgers, Quinoa Burgers, Tofu and Chard Burgers, Tempeh Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Spinach and Chickpea Burgers, and Sweet Potato Burgers with Lentils and Kale. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are quick and easy to assemble. The wide variety of tastes and flavours will excite every palate and suit every craving and occasion. And the mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too.

Plant-powered dietician Sharon Palmer tells the diverse story of California veganism with recipes showcasing local produce and features celebrating the legacy and future of plant-based pioneers in the state. California is where vegan culture all began, and where farm, food, and technology innovators continue breaking new ground. From Alice Waters pioneering California cuisine at Chez Panisse since 1971 to Silicon Valley startups revolutionizing the way America eats meat, the Golden State starts the veggie trends the rest of the country follows. This cookbook stars more than 80 plant-based recipes, illustrated with original photography and featuring sidebars for cultural context to inform and welcome Californians into veganism and vegans into California.

New Vegetarian Kitchen proves once and for all that there's more to vegetarian cuisine than old stand-bys such as lentils, pasta and bean burgers. If you're looking for inspiration turn the pages and find delicious, creative and satisfying meat-free meals. From Steamed Crushed Pea & Ginger Wontons and Grilled Polenta wrapped in Red Pepper to Beetroot Carpaccio with Goat's Cheese and Chocolate Truffle Torte with Amaretto Cream - here are delicious recipes for you to prepare and fall in love with. Organised into six chapters, New Vegetarian Kitchen presents different cooking techniques to transform familiar ingredients into sensational dishes. Whether you are steaming, simmering, frying, baking, grilling or preparing raw produce, these recipes will show you how to work with texture, flavour and colour - to serve up dishes that everyone will adore and devour.

Gujarati cuisine is traditionally boiled, baked, steamed, or stir-fried - creating light and healthy meals that are still packed with flavour. This cookbook explores authentic cuisine from the west coast of India - with recipes adopting the region's explosive combination of sweet, spicy, and sour flavours. Unlike the heavier curries and deep-fried foods that we often associate with Indian cuisine, From Gujarat With Love offers a new insight on cooking appropriate for vegans, vegetarians, and anyone who wants to create meat-free meals. Featuring easy recipes for classic small plates, popular street food, and everything in between - from bite-sized appetisers and filling dals to classic curries, decadent desserts, and refreshing beverages. Vina Patel has made her recipes accessible for home-cooks everywhere, including prep and cook times, and any relevant dietary requirements for each recipe. Chapter outline: Introduction (includes an intro to Gujarati Cooking, Cooking Techniques, Essential Ingredients and Basic Recipes) Chutneys and other condiments, Salads and Raitas, Appetizers, Dals and Soups, Curries, Breads, Rice and Khichdi, Drinks and Desserts. Recipes include Spicy Pea Croquettes, Curry Cashew Masala, Smoky Aubergine Curry, Green Chickpea Salad, Spinach Chaat, Thin Layered Roti and Kheer with Cherries. World-renowned food photographer Jonathan Lovekin photographs the vibrant and colourful dishes, and there are atmospheric photographs of Gujarat throughout. This book transports the reader to the site of these dishes - with compelling stories from Gujarat coupled with delicious plant-based recipes from the region.

There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to 'stay fit'. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.

Sheet Pan Suppers is back! This time, with 100 vegetarian recipes for satisfying, sumptuous full meals-all made on a sheet pan, and all meat-free. It's the one-pot meal reinvented with a healthy twist, and what is sure to become every busy cook's new favourite way of getting dinner on the table. There are recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Raquel Pelzel's inspired take on satisfying, delectable, vegetarian cooking. Recipes include Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella; Loaded Chilaquiles with Baked Eggs; Super Creamy No-Boil Mac and Cheese; and more.

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Creme Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals--such as South-Indian Uppama and Chipotle Garlic Risotto--along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.

Vegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of castiron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal which may be the envy of many a carnivore, everyone will admit that the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear. We will not pretend, nor does the author, that every recipe is a culinary thrill but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge.The literature of vegetarian cookery starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in logical chapters covering Soups; Salads; Beans, Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and Sausages; Moulds and Galantines; Pies and Pastries; Vegetable Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing with menus for banquets and celebrations including Christmas Dinner. The recipes are offered in their original form with a minimum of editorial suggestion as to how they may be achieved. Clearly, the cooking was not very complicated.This book will be of interest to those curious about the history of vegetarianism. Those with longer memories will recall that vegetarian cooking, for instance after the Second World War, was surprisingly tasty and adventurous (they could work miracles with a nut cutlet). This book will give some hint as to how they achieved their ends. "Early Vegetarian Recipes" is another volume in "Prospect Books'" series of little monographs on the food of our forefathers, "The English Kitchen".

This book is about vegetables: the known, the little known and the few still largely unknown. It is vegetarian because vegetables are at their best when treated as they are without the addition of meat, fish or poultry. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting mans tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.