This book deals with traditions, ingredients, tastes, techniques, and 80 classic recipes. You can discover the unique tastes and techniques of vegetarian Indian cuisine, with 80 authentic recipes. You can begin your journey in the rugged, mountainous north, where Kashmiri lakes teem with lush floating fruit and vegetable markets during the summer months. You can continue into the eastern region, spanning from the Ganges to the Himalayas, and sample Bengal's delicately spiced Vegetable Pilau or Cardamom Tea. It takes you on a journey west to enjoy Black-eyed Beans in Coconut and Tamarind Sauce and end your travels in the fragrant south with Mangoes in Cardamom-scented Coconut Cream. This cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilaus and dhals to chutneys and flat breads, and providing wonderful highlights of a world-famous cuisine. There is a choice of simple appetizers, tasty snacks, spice-infused main courses and heavenly desserts.Choose a Punjabi Royal Corn Curry or Duck Eggs with Cauliflower from the north-east, sample Golden Mung Bean Patties from the heartland or venture west to enjoy Crispy Vegetable Triangles (the original samosas). Beautifully illustrated with over 430 photographs, the book will entice everyone to master the art of authentic vegetarian Indian cuisine.

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.

No Meat Athlete is the plant-based guide you need to perform at your very best, no matter where you are on your fitness journey. Combining proven training plans, easy yet innovative recipes, and motivational stories into a unique fitness guide, healthy-living cookbook, and nutrition primer, No Meat Athlete is perfect for all athletes, from beginner to elite, who want to enjoy the health benefits of a meatless lifestyle. Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, US Olympian Kendrick James Farris, and surfer Tia Blanco. In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including: Weight loss, which often leads to increased speed Easier digestion and faster recovery after workouts Improved energy levels to help not only athletic performance, but your daily life Reduced impact on the planet In this revised and updated edition, you'll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries. No Meat Athlete is your road map to top-notch performance, the plant-based way!

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ). The word, pronounced 'tskay-moh-noh,' means 'something that has been steeped or marinated' (tsuke-steeped; mono-things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as 'pickled foods.' Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

Whole grains and fresh greens are food soulmates that offer a winning combination for health, vitality and climate-friendly cooking. From power breakfasts to grain bowls, warming soups and stews to satisfying salads, Nina Olsson's inspirational collection of versatile and tasty meat-free recipes makes for quick and easy bowls of goodness. Each recipe features nutrient-rich sources of fibre, vitamins and minerals that not only reduce the risk of stroke, type 2 diabetes and heart disease, but also contribute to better weight maintenance and are naturally anti-inflammatory. Grains and greens have never been more delicious and nutritious.

Many of us, for various reasons, are trying to reduce the amount of meat and dairy in our diets but are reluctant to let go of our favourite foods. When chef Sam Murphy decided to change her lifestyle, originally just to lose weight and have a more balanced diet, she assumed that her days of eating pizzas, burgers and brownies were over. But after experimenting in the kitchen, Sam realized that she could still eat all of those irresistibly indulgent dishes while looking after herself and the world around her. Bringing all of Sam's best recipes together, this incredible collection includes delicious, healthy options for breakfast, lunch and dinner, as well as sides, salads, sauces, smoothies and desserts. It features Sam's recipes for: Spaghetti Carbonara Chickpea Chilli Cheese Toasties Loaded Vegan Hot Dogs Salted Caramel Brownies Cookie Dough Cereal The Vegan Big Mac And many, many more. Whether you're looking to go without meat or dairy every day, every week or just once a month, or if you just want to indulge in guilty food without the guilt, Beautifully Real Food is the perfect guide to making meals you can really enjoy.

Take the 30-Day Vegan Challenge and see the difference a plant-based diet makes in your life! Whether you want to improve your overall health, shed a few pounds, demonstrate your compassion for animals, or help the environment, Colleen Patrick-Goudreau, dubbed "The Vegan Martha Stewart" by VegNews magazine, holds your hand every step of the way, giving you the tools, resources, and recipes you need to make the vegan transition - healthfully, joyfully, and deliciously. In this one-stop, comprehensive guide, Patrick-Goudreau: debunks common nutrition myths and explains the best sources of such nutrients as calcium, protein, iron, and omega-3 fatty acids helps you become a savvy shopper, eat healthfully affordably, restock your kitchen, read labels, and prepare nutrient-rich meals without feeling overwhelmed offers practical strategies for eating out, traveling, hosting holiday gatherings, and attending social events provides delicious, nutrient-rich, easy plant-based recipes empowers you to experience the tangible and intangible benefits of living a healthy, compassionate life, including achieving healthful numbers for cholesterol, blood pressure, weight, and more.

The Vegetable Sushi Cookbook is the brainchild of Izumi Shoji, a hugely popular blogger and widely published home cook in Japan, who shares her expertise in taking a wide variety of vegetables and turning them into delicious and healthy sushi meals. Each recipe has been chosen for its healthy ingredients and delightful taste, and is easy to make with basic cooking skills and no special tools. (Alternatives are included for any ingredients that might be difficult to find in some areas.) Vegetable Sushi is a unique and flavourful way to enjoy a healthy lifestyle.

"Her first cookbook, Silk Road Vegetarian, ...is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" --The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share! Delicious vegetarian and vegan recipes include: Bengali Potato & Zucchini Curry Afghan Risotto Zucchini with Basil Vinaigrette Turkish Baked Eggplant with Mint Curried Lentil Burgers Israeli Chopped Salad Sesame Kale Salad And dozens more... Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable. Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world--a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity--discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet exciting and different. Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how local customs have influenced the cuisine. Each dish has a rich history--linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet exciting diet with locally-sourced, earth-friendly ingredients. The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are: Vegetarian Vegan Gluten-free Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

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.

Over 100 vegetarian recipes, flavour-packed + gluten-free Spiced pumpkin snacking cake, Pea, mint + halloumi fritters, Mushroom + lentil lasagne, and Roasted strawberry + ginger 'ice cream' are among the beautiful, nourishing, simple-to-make and absolutely delicious recipes celebrated in Emma Galloway's third book from her home kitchen. Everyday food should be quick and easy, using readily available ingredients and simple techniques. Over years working as a chef and as a mother of two, Emma has designed tips and tricks to make cooking simpler through planning ahead and using ingredients that are easy to swap out. Dotted throughout My Darling Lemon Thyme: Every Day, you will find 'anything' recipes to suit your tastes and whatever ingredients you have to hand. All the recipes are vegetarian, flavour-packed and gluten free - recipes you can trust, for every season, every day. 'A book full of generous, vibrant food. As nourishing as it is delicious. I want to cook it all.' - Anna Jones' Every Day is just the kind of cook book I long for! Full of simple, nourishing food with big flavours that I actually want to make.' - Naomi Devlin, author of River Cottage Gluten Free

Put an end to dieting and replace weight loss struggles with this easy approach to a healthy, plant-based lifestyle, from the bestselling author of How Not to Die.

Every month seems to bring a trendy new diet or weight-loss fad – but they aren't making us happier or healthier as obesity rates continue to rise alongside a number of diseases and health problems. It’s time for a different approach.

How Not to Diet is a treasure trove of buried data and cutting-edge dietary research that Dr Michael Greger has translated into accessible, actionable advice with exciting tools and tricks that will help you to eliminate unwanted body fat – for good.

Dr Greger, renowned nutrition expert and founder of NutritionFacts.org, explores the many causes of obesity – from our genes to the portions on our plate to other environmental factors – and the many consequences, from diabetes to cancer to mental health issues. From there, Dr Greger breaks down a variety of approaches to weight loss, honing in on the optimal criteria that enable success, including: a diet high in fibre and water, a diet low in fat, salt, and sugar, and diet full of anti-inflammatory foods.

How Not to Diet goes beyond food to identify twenty-one weight loss accelerators available to us in our body’s systems, incorporating the latest discoveries in cutting-edge areas like chronobiology to reveal the factors that maximize our natural fat-burning capabilities. This is the ultimate weight-loss guide, taking a timeless, proactive approach that can stand up to any new trend.