For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother's cooking. These days she strives to recreate those memories for her own family-and yours-with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking-from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin' Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.

Eat vegan-for less! Between low-paying jobs, car troubles, student loans, vet bills, and trying to pay down credit card debt, Toni Okamoto spent most of her early adult life living paycheck to paycheck. So when she became a vegan at age 20, she worried: How would she be able to afford that kind of lifestyle change? Then she discovered how to be plant-based on a budget. Through her popular website, Toni has taught hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet-and your wallet. Toni's guidance doesn't just help you save money-it helps you save time, too. Every recipe in this book can be ready in around 30 minutes or less. Through her imaginative and incredibly customizable recipes, Toni empowers readers to make their own substitutions based on the ingredients they have on hand, reducing food waste in the process. Inside discover 100 of Toni's "frugal but delicious" recipes, including: * 5-Ingredient Peanut Butter Bites * Banana Zucchini Pancakes * Sick Day Soup * Lentils and Sweet Potato Bowl * PB Ramen Stir Fry * Tofu Veggie Gravy Bowl * Jackfruit Carnita Tacos * Depression Era Cupcakes * Real Deal Chocolate Chip Cookies With a foreword by Michael Greger, MD, Plant-Based on a Budget gives you everything you need to make plant-based eating easy, accessible, and most of all, affordable. Featured in the groundbreaking documentary What the Health

At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including an illustrated guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie's bookshelf and will be a go-to book for years to come.

Making your own dairy alternatives is easier than you think with this step-by-step book, with recipes for all kinds of dairy-free creamy treats. A common question for those starting a vegan diet is, 'How do I cope without cheese, milk and eggs?'. It is surprisingly easy. You can buy an increasing range of vegan dairy but the good news is that is simple and satisfying to make your own. This practical book shows you how to make delicious creamy products yourself - from numerous nut, bean, soy and cereal milks, to delectable yogurts, creams, butters and cheeses. Many are fermented, with all the additional gut-health benefits that brings, such as coconut kefir or fermented cashew nut cheese. Then there are recipes revealing how to create delicious vegan versions of traditional dairy-based dishes. You might have thought mac'n'cheese, a creamy pasta sauce or rich ice cream was out of bounds - but here are miraculous ices, cheesecakes, custards, meringues, quiches, scrambles and frittatas - every kind of sweet and savoury dishes using your vegan dairy.

Over 200 recipes for simple, straightforward and delicious plant-based meals - from from best-selling author Katy Beskow.

Food is a unifying cultural force, but food security (feeding the world) is one of the greatest challenges we now face. By 2050, with 2 billion more people on the planet, we'll need to find ways to feed everyone sustainably. There are 50,000 different plant species that are edible but 90% of our food energy intake currently comes from just 15 crop plants. Organised in six sections, covering leaves, roots and squashes, grains and pulses, fungi, herbs and spices, and fruit and nuts. The book features over 60 delicious and unusual vegetarian recipes from celebrity contributors .

'Vegan Al Fresco' is loaded with beautiful appetisers from accomplished vegan cook, Carla Kelly. Including prep and cooking times for each recipe, as well as advice on portability, food safety issues and menu suggestions for special occasions, this is an amazing guide for those interested in a vegan lifestyle.

A plant-based diet that can help you not only look great, but also lose weight! This revolutionary step-by-step 30-day diet plan will help you lose weight and start feeling better fast - while eating delicious, satisfying plant-based foods (and absolutely no calorie counting). Carefully developed by award-winning nutritionist and chef Christine Bailey, including nutritionally balanced, gluten-free and delicious recipes, this easy-to-follow, protein-rich vegan weight-loss programme will get the results you want and keep you healthy and energised. Whether you are looking to lose a few pounds or seeking a new way of eating to boost energy, Go Lean Vegan will provide you with all the nutritional principles you need for a vibrant, healthy life. Including nutritionally balanced recipes such as the Coconut Quinoa Bowl with Berries, Grab & Go Protein Raw Protein Bars, Courgette Carbonara and Orange Chocolate Pots, the Go Lean Vegan diet plan will get you in shape quickly, boost your vitality and overall wellbeing without cutting out the foods you love. You'll be astounded at how amazing you look and feel in just 30 days!