In an age of highly processed foods and more and more people with food allergies and intolerances, interest in local and organic foods and healthy eating is skyrocketing. This is where Living Off the Land - Ireland's Kitchen comes in. The Connemara region of Ireland is one of the country's most picturesque areas. Oscar Wilde once called it "a savage beauty." With its rugged hills, postcard-pretty heaths and moors, and rocky western coastline, it offers a variety of impressive landscapes. Here, it is still possible to live in harmony with nature and make use of the natural resources and native crops the land provides. This volume takes you to the Screebe House, a historic manor in western Ireland famous for its hospitality, comfort, and outstanding cuisine, and shows how you can use local products to create outstanding dishes with just a bit of cooking skill. Along with classics like a full Irish Breakfast and afternoon scones, you can cook mussels, clams, cockles, scallops, rack of lamb, and learn all about Irish cheeses. Breathtaking landscape photographs from the region round out the book perfectly and sweet you away on a dream trip to the west coast of Ireland.

While she's an actress with a PhD in neuroscience, at the end of the day Mayim Bialik is a mom, one who knows what it's like to be a busy parent with little time to spend in the kitchen. She shares the concerns of parents everywhere: when it comes to nutrition and feeding your family, you want healthy meals, but also food that everyone--kids and parents--can enjoy, and a balanced lifestyle that's inexpensive and fuss-free. Not only does "Mayim's Vegan Table" share more than 100 easy plant-based recipes for dishes that are as good to eat as they are good for you, but Mayim has also teamed up with pediatrician Jay Gordon to offer:
Basic nutritional information about a plant-based diet The real deal on raising kids on a plant-based diet (myths and misperceptions, debunked) Vegan family essentials (including a list of what to always keep in the pantry) Tips and strategies for easy meal planning and healthy eating out And, of course, the food: you'll find recipes for Mayim's favorite breakfasts, snacks, lunches, dinners, and desserts, including kid-approved meals like build-your-own tacos and mac n cheez, Mediterranean and Asian-inspired salads that parents will love, comfort-food classics like kugel and matzoh ball soup, and many more.

Sweet Chilli Friday is the debut cook book from six working mothers who get together once a month to share recipes at their cooking club, Peppercorn Passion. With more than 60 vegetarian dishes in all, the flavours are drawn from all over the world, from Italian-inspired aubergine crostinis to Burmese street food, as well as eirio (Kenyan vegetable mash), pinwheel samosas and blueberry chia puddings. The group started when two old school friends, Sangita Manek and Sheetal Mistry, were discussing how they both always made the same five dishes over and over again and their families were getting bored. So what if they swapped recipes? Before long there were four more friends in the mix, Alpa Lakhani, Anjana Natalia, Sonia Sapra and Deepa Jaitha, and the Peppercorn Passion cooking club was born. Sweet Chilli Friday is a collection of the recipes they have shared over the years; all are vegetarian, and the headline rule is to keep it simple. All are busy working mothers so these dishes are easy enough for most people to make at home on a midweek night for the whole family. They use ingredients most people will already have in the store cupboards and they taste great too.

Flavorful vegan-friendly meals meet the ease of air frying--without the fat.

If you're serious about eating a healthy, plant-based diet but still have cravings for the crispy crunch of fried foods--this book has good news for you. The Essential Vegan Air Fryer Cookbook serves up the most comprehensive collection of good-for-you vegan recipes that pack deep-fried taste--without all the guilt.

From Sweet Miso-Glazed Brussels Sprouts to BBQ Jackfruit Nachos to Cinnamon Crisps, these yummy recipes use the healthiest real food ingredients without ever compromising flavor. But this air fryer cookbook book doesn't just give you healthy recipes--you'll also learn the ins and outs of air frying with expert advice and a handy troubleshooting guide. And yes, you CAN have French fries.

The Essential Vegan Air Fryer Cookbook includes:

• Air frying 101--Learn the benefits of air frying, plus how to choose and use the right model for you with this air fryer cookbook.
• Good food that's GOOD for you--Forget about fake substitutes. This air fryer cookbook embraces the rich and varied ingredients of the vegan diet so that you never compromise your health for great tasting food.
• 80 Whole health recipes--Get all the best recipes for breakfasts and breads, sides and snacks, main dishes, desserts, and must-have staples.

Is there a blocked vegetarian in your life? In this second edition of her bold and original book, Carol J. Adams offers real-life advice that vegetarians and vegans can use to defuse any situation where their food choices come under attack. She suggests viewing meat eaters as blocked, and their responses to vegans and vegetarians as signs of what keeps them from changing. The book provides strategies for conversations, insights into hostile behavior, and tips for dining out and entertaining at home among meat eaters, who Adams points out are perfectly happy eating vegan food as long as they don't know that is what they are doing. This edition features a new preface, a new chapter addressing living among meat eaters online, many new recipes, and revisions throughout to reflect the changes in society since the book was first published in 2001, making this much-loved guide more relevant than ever. As well as being a source of support and information, Living Among Meat Eaters contains more than 50 of Carol's favorite recipes.

This book features 50 inspired recipes from around the world, shown in 150 photographs. It includes over 50 enticing vegetarian recipes in a mixture of classic and contemporary food styles from Europe, the Middle East, Africa, the Orient and the Americas. Each recipe makes use of the freshest, tastiest and most colorful of vegetable produce. From soups, savouries and starters, to light lunches and suppers, main meals, salads, side dishes and breads - there is a tempting recipe for every occasion. Tantalizing color photographs make this book a visual treat, as well as an invaluable guide to inspired vegetarian cooking. This book is packed with recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summer salads to winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for lentils, peas and beans, pasta and grains and the wonderfully versatile tofu demonstrate that the tired old cliche that vegetarian food is dull needs to be pensioned off once and for all. Clear step-by-step instructions make cooking these tasty, nutritious dishes simplicity itself, and the finished dishes are all beautifully photographed. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for inspiration, you are sure to find the perfect choice here.

Get tempted by an inspiring array of vegan recipes from the authors of "How It All Vegan!"

When "How It All Vegan!: Irresistible Recipes for an Animal-Free Diet "was published in 1999, authors Tanya Barnard and Sarah Kramer were hailed for their fun and outlandish approach to vegan cooking, taking it out of the realm of the staid and the boring to create truly original animal-free dishes. "How It All Vegan! "was a Book Sense 76 selection and has sold 50,000 copies to date.

"The Garden of Vegan: How It All Vegan Again! "picks up where the first book left off. Tanya and Sarah, vegan chefs extraordinaire, have created truly delectable, truly original new recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. Where "How It All Vegan! "was, in many ways, a bible for the uninitiated vegan, "The Garden of Vegan "goes one step further, offering recipes for a more sophisticated palate that add funky twists to familiar dishes bursting with color and flavor. At the same time, they are fun and easy to prepare, even for those of us who find boiling water a challenge.

Whether you're a full-time vegan or just interested in creating fabulous animal-free meals, "The Garden of -Vegan "will lead you into temptation with its inspiring -array of vegan goodies. So skip that steak and forget that fish. It's time to discover how it all vegan, again!

Two-color throughout, including numerous pictures.

Praise for "How It All Vegan!":

"Written with sass, style, and a sense of humor . . . more than just a cookbook." -- "Bust"

"One of the most inviting cookbooks to come along in years." -- Vegan.com

Tanya Barnardand Sarah Kramer appear to be mild mannered vegans, but when the two of them get together, they become mighty Vegan Warriors, writing cookbooks and kicking vegan ass! They live in Victoria, Canada.

Whether you're a long-term vegan, giving Veganuary a go or just want to make your meals more sustainable, ONE POT VEGAN is filled with delicious recipes that take the fuss out of plant-based cooking 80 quick, easy and delicious vegan recipes, each using only one dish! 'Anyone considering a foray into veganism should acquaint themselves with the work of Roxy Pope and Ben Pook . . . simple, healthy recipes made up of everyday ingredients' Vogue _________ One Pot Vegan is the perfect staple cookbook for vegans, vegetarians, flexitarians, or anyone who simply wants more plants on their plate. Packed with inspiration for pastas, curries, salads, stir-fries, noodles and even puddings, every recipe uses simple supermarket ingredients - for maximum flavour with minimum fuss. One-pot, one-pan and one-tray recipes include: - QUICK AND NUTRITIOUS MIDWEEK MEALS, such as rainbow noodles, smoky sausage cassoulet, and roasted squash with cauliflower and sage - SIMPLE SIDES AND LIGHT BIGHTS, such as roasted vegetable mezze, loaded sweet potato wedges, and no-waste harissa cauliflower - HEARTY HOME COMFORTS, like rich lazy lasagne, mushroom and ale filo pie, and warming pearl barley chilli - TAKEAWAY CLASSICS, including mushroom tikka masala, tofu satay, and Chinese-inspired sweet and sour jackfruit - SWEET TREATS AND DESSERTS such as peanut butter swirl brownies, boozy Caribbean pear cake, and cardamom and pistachio shortbread From the creators of SO VEGAN, one of the world's leading vegan food platforms with a growing community of over 1.5 million followers. Recipes are accompanied by full nutritional info, plus tips for batch cooking or freezing. Eating more plants has never been so easy! _________ PRAISE FOR SO VEGAN: 'Faff-free, delicious recipes' Times 'Masterminds' Plant Based News

How do we perceive flavour? How can understanding the senses help us to make better tasting meals? Wake up to creamy avocado with fragrant orange pepper seasoning and green Tabasco dressing, snack on sweet and citrusy carrot and lime leaf kebabs and curl up with a warming bowl of butternut squash and spinach curry. An alternative way of looking at food, Cooking for the Senses introduces neurogastronomy and explains how understanding smell, taste and our other senses can be the key to making tasty, healthy food in your own kitchen. The authors explain the science of flavour and provide guidance on how to train your palate and be more mindful in the kitchen. This cookbook will inspire you with a practical flavour guide to a wide range of plant ingredients, and over 100 delicious vegan recipes for everyone that reflect neurogastronomy in action. Seasoned with tales of the authors' own culinary experiences, this first book on neurogastronomy for the home cook is bursting with flavour.

There's so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavours and ingredients, Caribbean Vegan serves up 175 recipes--for every meal--that will spice up your diet like no other cookbook.

Isa Moskowitz is the vegan punk rock version of Ina Garten: a cook and lifestyle idol for a growing population. This is Isa's highly anticipated holiday cookbook--a book about entertaining that actually entertains. Here, she shows how make hosting all kinds of gatherings a breeze, with 150 mouthwatering new recipes designed to please any palate and fit any celebration, even when guests are picky, allergic, or carnivorous. You'll find menus for any situation (from Thanksgiving and Christmas to Cinco de Mayo and the Super Bowl) and a wealth of crowd-pleasing recipes like Buffalo Cauliflower, Cream of Porcini Mushroom Soup, Chipotle Mac and Cheese with Roasted Brussels Sprouts, Almond Crusted French Toast, Irish Creme Whoopie Pies, and more. With advice on everything from holiday parties to casual get-togethers like BBQs and brunch, The Superfun Times Vegan Holiday Cookbook is an accessible and fun breath of fresh air that can improve any and every celebration

With her customary zest and erudition Jane Grigson has provided the definitive guide to the selection and cooking of vegetables, from the humble potato to the exotic Chinese artichoke. Tempting recipes from all over the world bring out the flavour and texture of each vegetable and turn the most modest ingredients into delightful dishes.

This book will save you money by using "everyday" inexpensive ingredients, save you time with easy, no fuss recipes and improve your health with each nutritional bite. Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay S. Nixon, creates recipes that show eating a low fat vegan diet is not only healthy but delicious, too. Now, Nixon combines some of her tastiest recipes in The Happy Herbivore Cookbook, each made with no added fats, using only whole, unprocessed plant-based foods. With Nixon's help its easy to make healthy food at home in minutes using inexpensive, "everyday" ingredients and tools. The Happy Herbivore Cookbook includes: * A variety of recipes from quick and simple to decadent and advanced. * Helpful hints and cooking tips making home cooking easy and stress-free. * An easy-to-use glossary demystifying any ingredients that may be new to the reader. * Pairing suggestions with each recipe to help make menu planning easy and painless. * Allergen-free recipes, including gluten-free, soy-free and sugar-free. The Happy Herbivore Cookbook is easy-to-follow with a comprehensive index so you can always find what you're looking for or find a recipe to use up a leftover ingredient. Nixon also provides nutritional analyses; inspiring colorful photographs on nearly every page; funny blurbs at the beginning of each recipe; and chef's notes suggesting variations for each dish. Even the most novice cook will find healthy cooking easy--and delicious

Are you under the impression that vegetarians cant have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy vegan traffic light indicators red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly.