Vegetarian recipes celebrating the food of Palestine, from the co-author of Falastin, Jerusalem and Ottolenghi: The Cookbook.

A homage to Palestinian food and culture, Boustany, is the first solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture.

Boustany translates from Arabic as 'My Garden', and the down-to-earth, relaxed and plentiful recipes are reflective of Sami's signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating - platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.

With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food.

'n Versameling van Jan se beste vegetariese resepte en nog baie nuwe kinkels, alles op die vuur. As jy iets soek vir vleislose Maandag, jou nuwe vegetariese skoondogter moet onthaal, of die kleinkinders moet kosgee - is daar geen rede waarom jy nie kan braai nie. Met Jan se liplekker braaibroodtjies, potjies, kerrie, brode, burgers tot poedings sal selfs die vleiseters terugkom vir nog 'n skeppie!

Over 100 delicious plant-packed recipes that make simple food feel posh, and posh food feel simple.

Former personal chef Natalia Rudin, aka NatsNourishments, is adored for her quick, nourishing recipes whipped up after a long day at work. This is her debut cookbook full of knock-out recipes that are low on effort but BIG on flavour.

No matter how much time you have, there is a recipe for every occasion: hearty weeknight meals that take less than 15 minutes, 30 minutes or an hour; slower recipes to savour at the weekend; meal-prep ideas to elevate your packed lunches; and moreish treats to satisfy every sweet tooth. Your soon-to-be favourites include:

• Smashed Miso Butterbeans and Crispy Soy Mushrooms
• Basil, Courgette and Pistachio Mafaldine
• Blistered Tomatoes and Chickpeas on Creamy Polenta
• Romesco Roasted Veg Quinoa Bowl
• Whipped ‘Feta’, Courgettes and Mint
• Fluffy Buckwheat Pancakes with Date Caramel
• Chai Spiced Chocolate and Pecan Blondies

For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a new array of healthy, delicious recipes. And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. The book proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, root vegetables, in preparations such as Spicy White Bean and Sweet potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts such as Chocolate Fancy Fondue and Brandy-Laced Pear Brown Betty, are sensational.

A definitive guide to creating delicious vegetarian meals at university

This flexible cookbook allows you to choose from a range of budget-friendly, easy and delicious vegetarian recipes. Even on days where you only have 10 minutes to cook, or when you don't have time for your food shop, you can still impress your friends with these tempting recipes.

With handy tips and tricks for cooking in a small university kitchen, this book will show you how to create a variety of nutritious and satisfying vegetarian dishes. Learn how to make quick breakfasts and midweek meals, and feast on snacks and delicious desserts with your friends.

Even if you're a complete novice in the kitchen, you won't run out of recipe inspiration with this book.

CONTENTS INCLUDE:
Snacks & Light Bites
Deluxe eggs florentine; Camembert 'fondue' with honey & walnuts; Hot crumbed mozzarella balls

Soups & Salads
Hearty minestrone; Tricolore avocado & couscous salad; Broccoli & lemon pasta salad

Midweek Meals
Creamy courgette orzo pasta; Flash-in-the-pan ratatouille; Spring onion, dill & chive pancakes

Comfort Food
Pesto & antipasti puff tart; Spicy szechuan tofu & vegetable stir-fry; Autumnal vegetable tagine

Desserts
Cookie dough brownies; Quick mini lemon meringue pies; Luscious Victoria & strawberry sponge

Vegan Indian Food is a cookbook that gives flavorful plant-based alternatives to 86 well-loved and diverse Indian recipes, including breads, curries, rice dishes and desserts.

The book draws upon Regini's experience of wanting to make some of her favorite dishes vegan-friendly, as well as the long history of vegan cooking in India. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as samosas, pakoras, biryanis, rotis and more.

Beautiful photography accompanies the dishes, along with helpful tips on how to master techniques and the author's reflections on food's connection to memory, place and family.

"How do you get your protein?" As a vegan, you're sure to get asked this question often. Most likely, you've even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven't used these ingredients before. Never fear. Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe included within this cookbook uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!

Fresh, delicious vegetables should be a staple of any diet, but if you've decided that you'd like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn't have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life. Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients. Enjoy spring's fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions. Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life.