Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents: Simple Meze Salads and Cold Starters Soups, Snacks and Hot Starters Bread, Rice and Grains From the Stewing Pot From the Oven From the Frying Pan and Into the Fire Salted, Smoked, Fermented and Pickled Foods Sweet Treats Drinks A Cheater's Guide to Vegan 'Meat': 'Dairy' and 'Egg' Substitutes

The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater. 'Much of my weekday eating contains neither meat nor fish ... It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice - as comforting as a cashmere blanket - big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include: Simple filo pastry filled with cheese and greens A savoury tart of shallots, apples and Parmesan Soothing polenta with garlic and mushrooms Fiery udon noodles with tomato and chillies Creamy pudding rice with rosewater and apricots

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Bringing together classic dishes and fresh recipe ideas, One-pot Vegan teaches you how to cook over 80 vegan meals in just one pot. From weeknight essentials to gatherings and celebrations, there's something for every occasion. Start your day with Banana and Almond Pancakes, try your hand at a speedy Gnocchi and Spinach Pasta, ready in just 15 minutes and cook up a rather impressive Dried Tomato Risotto. Filled with inspiration for simple, healthy, delicious vegan meals, One-pot Vegan contains a wide variety of ingenious recipes, perfect for any night of the week. If you are time-poor, stuck in a food rut or simply hate doing the dishes, One-pot Vegan is the book for you.

Eating vegan doesn't mean missing out on the flavour, texture and diversity of food that meat eaters love. Armed with this book, you'll discover how to create the perfect plant-based meats - sure to sate the most dedicated carnivore. From soybeans to seitan, konjaku to mushrooms, there is little that can't be achieved using plant-based ingredients, and the Vegan Butcher - aka Zacchary Bird - is here to show you how. Learn how to create meaty textures through the power of freezing tofu, transform a bag of flour into chewy seitan that will trick even the most diehard chicken fans, or play mad scientist with methylcellulose to make the perfect plant-based burgers. With step-by-step visual guides and more than 130 killer recipes, The Vegan Butcher will completely change the way you think about vegan food. Join the revolution!

From Michael Greger, M.D., the author of the New York Times bestseller How Not to Die, comes a full-color, fully illustrated cookbook that shares the science of long-term weight-loss success.

Greger offers readers delicious yet healthy options that allow them to ditch the idea of 'dieting' altogether. As outlined in his book How Not to Diet, Greger believes that identifying the twenty-one weight-loss accelerators in our bodies and incorporating new, cutting-edge medical discoveries are integral in putting an end to the all-consuming activity of counting calories and getting involved in expensive juice cleanses and Weight Watchers schemes.

The How Not to Diet Cookbook is a revolutionary addition to the cookbook industry: incredibly effective and designed for everyone looking to make changes to their dietary habits to improve their quality of life.

All recipes in this cookbook have been fully anglicized.

The delicious, easy-to-prepare recipes in 'Global Kitchen' are inspired by many of the world's most enjoyed culinary cultures - Italian, Thai, Indian and Chinese, among others. Tried and true favourites, they have been served for many years, to many thousands of guests at the Expanding Light yoga and meditation retreat, known for its great-tasting, healthy, vegetarian cuisine.

Welcome to Vegenaise, a game changer in the plant-based kitchen. This healthier, vegan alternative to mayonnaise is a cult favourite-even carnivores love the stuff. In addition to being a delicious spread, this versatile ingredient can be used to make salads, dips, sandwiches, breads, cakes and more. Gwyneth Paltrow "basically can't live without Vegenaise". Wait until she tries these recipes! The Vegenaise Cookbook features nostalgic, tuck-in food that is mouth wateringly delicious. The recipes are carefully curated and tested and they use readily available ingredients. Many are inspired by the offerings at Follow Your Heart, the natural foods restaurant that author Bob Goldberg and friends opened in 1970. This is a cookbook without pretence or judgment.

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion and more emissions than air travel, paper mills and coal mining combined. It also depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. The whole world seems to be sleepwalking into a food crisis. But a band of doctors, scientists, activists and entrepreneurs have been racing to end animal agriculture as we know it, hoping to fulfill a dream of creating meat without ever having to kill an animal. This is the story of a group of seven vegans quietly working to solve one the most pressing issues we face today, creating the biggest upheaval to the food business in decades along the way. In Billion Dollar Burger, Chase Purdy explores the companies at the cutting edge of the nascent food technology sector, from polarizing activist-turned-tech CEO Josh Tetrick to lobbyists and regulators on both sides of the issue. Billion Dollar Burger follows the people fighting to upend our food system as they butt up against the entrenched interests fighting viciously to stop them. It will take readers on a truly global journey from Silicon Valley to China, by way of Israel and the UK. The stakes are monumentally high: cell-cultured meat is the best hope for sustainable food production, a key to fighting climate change, a gold mine for the companies that make it happen and an existential threat for the farmers and meatpackers that make our meat today.

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

You shouldn't have to compromise on flavour, texture and the look of your cake just because it's vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker. Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book - a must-have for every baking-enthusiast's kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you'll never again have to make compromises on flavour, texture and design when baking vegan. Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too. With The Vegan Baking Bible by your side, you'll never stop saying, 'I can't believe it's vegan!'. Contents Introduction: including tips and techniques Cupcakes and muffins: including carrot, banana, pumpkin, chocolate, corn, vanilla Basic Cakes: including lemon & yoghurt, poppyseed, genoise, tiger, almond, clementine, strawberry, caramel, apple, carrot, saffron Traybakes: coffee, berry, cinnamon, chocolate, courgette Layer cakes: princess, dark chocolate, chocolate fudge, carrot Icings/Frostings: vanilla, chocolate, buttercream, mousse, caramel, ganache Classics: Brownies, chocolate souffle, cheesecake, fruit cake Cookies/Biscuits: chocolate chip, amaretti, biscotti, snickerdoodles, macaroons, meringues, gingerbread Yeasted dough: cinnamon buns, brioche, bagels, chocolate bread, semlor

Bestselling author Meera Sodha brings us a fresh and joyful celebration of the most important meal of the day. Drawing on a wide range of Asian cuisines, Dinner offers up 100 vegan and vegetarian recipes, all created to answer the question: “What's for dinner?” in an exciting and delicious way.

From quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, you’ll discover vibrant, easy-to-make main dishes that burst with flavor - including Whole Roast Cauliflower Pilaf with Almonds and Pistachios, Fennel and Dill Dal and Miso Eggplant with Salt and Vinegar Kale. There are also mouth-watering desserts, like Coconut and Cardamom Dream Cake and Bubble Tea Ice Cream, plus versatile and surprising side dishes, including Asparagus and Cashew Thoran and Kimchi Tofu and Carrot Salad.

Inspiring, nourishing, practical and beautiful, Dinner is the essential companion for the most important meal of the day.

The art of healthy cooking is all about loving yourself and spreading that love to those around you. It's even better when you can cook a delicious meal and also help protect the environment. In Plant-Based Himalaya, Nepalese author Babita Shrestha shares 38 vegan recipes from her home country that she has been cooking and eating since she was very young, including mouthwatering grains, dal, curries, greens, sauces, and desserts. In addition to food, Shrestha introduces her beloved Nepal along with her personal goals for a plant-based diet: decreasing mass production and consumption of unhealthy processed food in plastic packaging. Featuring 250 beautiful full-color photos, Plant-Based Himalaya is designed to inspire you to cook and eat exquisitely vegan home-style Nepali cuisine. Make it exceptional, and share it with your loved ones!

Namaste: a respectful greeting frequently used at the end of a yoga session; "I bow to the divine in you" Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy food Looking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you'll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.

Italian cusine is brimming over with sun-kissed vegetables that are so full of flavour and versatility they make a meal on their own. In Fresh & GreenAldo Zilli creates delicious, meat-free Mediterranean dishes to eat all year long. Eating vegetarian food has become increasingly popular with people cutting down or cutting out meat for health, ethical and environmental reasons. This book will show you what to do when you have a vegetarian coming to dinner, how to do a meat-free dinner party or celebration meal, or what happens to the family meal planning when one teenager decides to go veggie. The core of the recipes are inspired by the famously healthy Italian diet with its emphasis on fresh vegetables and fruit but Aldo has added his unique slant by adapting dishes he has discovered in Asia and South America like toasted tofu, smoky black beans, roasted aubergines and grilled haloumi. This book will look so yummy, non-veggies will love it too.