There are plenty of reasons to embrace veganism - for environmental, ethical or health reasons, and many more! This easy-to-digest guide, packed with practical tips on vegan living, from food and drink to clothes and shopping, will inspire you to enjoy all that's best about an ETHICAL AND ANIMAL-FREE LIFESTYLE.

For anyone who loves vegetables, Repertoire will undoubtedly become a heavily thumbed and sauce-spattered book, sitting in the kitchen to be consulted often or flicked through for inspiration. Alice Hart shares over 90 or her gutsiest, most flavourful vegetarian recipes to celebrate vegetables and make them the star of every dish. From brunches that are just as good for supper to characterful sides that can double as mains and an entire chapter of sauces to add true oomph to your kitchen, this is a real mix and match affair that will have you cooking with confidence. Try the Roast Cauliflower, Onion & Chickpea Soup on a cold day, the Crisp Tomato Fritters with Feta & Olives for a summery, light bite and An Excellent Ratatouille when only comfort food will do. The sheer variety of recipes make a sociable collection; a repertoire suitable for both feasting and every day cooking. The indulgent pudding chapter is an essential for rounding off special occasions properly... you can't go wrong with Salted Honeycomb Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble. Repertoire is a compilation of greatest hits, designed to be the ultimate vegetarian cookbook for your kitchen: a complete collection of modern classics, future classics and 'signature' dishes for every occasion.

Discover how to "feed your family a plant-based diet that is delicious, cost-effective, and easy" (Mayim Bialik, author of Mayim's Vegan Table) with this complete and accessible cookbook filled with more than 125 delicious and kid-friendly recipes and plenty of tips for raising a whole-foods-loving family. After the trailblazing film Forks Over Knives helped spark a medical and nutritional revolution, more and more people continue to adopt a whole-food, plant-based lifestyle. Now, doctors Alona Pulde and Matthew Lederman share those same values for the entire family. Filled with more than 125 quick and easy recipes, helpful tips, and the latest in scientific findings, Forks Over Knives Family teaches you why whole food, plant-based eating is the best way to keep your family well-nourished through the years. Beginning with pregnancy and moving into the teenage years, this guide tackles all the most important topics to keep your family's health on track, from dealing with allergies to traveling to parties and play dates, and more. Providing an in-depth look at the role of nutrition at every stage of a child's development and bolstered by easy-to-understand tips and tricks, "Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy" (Michelle and Matt, authors of the New York Times bestseller Thug Kitchen).

What's not to love about sheet pan cooking? It is super-convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour! More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of the truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too - fabulous fritters, glorious soups and the best-ever baked porridge. Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and The Americas as well as ideas designed to showcase your own local seasonal produce.

Anna Thomas's Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I've ever made." Her wonderfully creative recipes make use of fresh, seasonal produce-try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder-each recipe has room for variation, and nearly all are vegan-friendly. Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts-and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.

With simplicity, nutritious goodness and bold flavours in mind Sophie Steevens shares 100 new recipes in Simple Wholefoods. Plant-based, gluten-free and refined sugar-free, these modern, family-friendly recipes all use ingredients as close to their natural state as possible. As well as new scrumptious recipes Simple Wholefoods includes invaluable tips to broaden your wholefood, plant-based lifestyle, emphasizing how easy it can be to make healthier lifestyle choices for both you and your family. Whether you're at the beginning of your health journey, needing the inspiration to stay motivated or purely seeking simple, mouth-watering nutritiousness to add to your repertoire, you'll find yourself using this book time and time again. Recipes include: Lemony Miso Millet, Broccoli and Edamame Salad Smoky Coconut Bakon and Creamy Raw Broccoli Slaw Beautiful Raw Marinated Mushroom Ceviche Smoky Spinach Cream Cheese Smashed Potatoes Teriyaki Tofu Poke Bowls Beautifully Spiced Banana Bread Beetroot, Mint and Tahini Yogurt Lemon and Mango Cheesecake Salted Caramel Slabs Includes dual measures.

2017 James Beard Foundation Book Awards Winner: Vegetable Cooking A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon. A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage's new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options. Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

FROM THE BESTSELLING AUTHOR OF EAST AND MADE IN INDIA There's no better gift to give or receive than a great cookbook, and this collection of tasty, meat-free Indian dishes is the ultimate present for foodies! ________________________________ This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients. Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including: - MUSHROOM AND WALNUT SAMOSAS - OVEN-BAKED ONION BHAJIS - STICKY MANGO PANEER SKEWERS - SALTED PEANUT AND JAGGERY KULFI Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike. ________________________________ 'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian 'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times

In Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl showcase over 100 modern vegetarian recipes that capture the quick and slow moments of life and in the kitchen. From the QUICK low-effort weekday dinner when you don't want to spend the whole day in the kitchen but still want to eat something delicious, to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food and show you how to find joy in the process. Featuring stunning photography, and packed cooking tips and fun flavour-twists throughout, Green Kitchen: Quick & Slow will not only inspire you with what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend and ultimate joy.

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world." - Vegan Magazine With nearly 500 vegetable-driven recipes, Vegan: The Cookbook, inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness.Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours. Home cooks will discover sweet and savoury starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous colour photography.

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.

In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan. The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation. In this cookbook, readers will find: 28 recipes for vegan congee--the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake and Mushroom Risotto with Nori Seaweed Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, are ushering in a new era--one which emphasizes openness and a reconnection to the natural world. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor. For anyone interested in sustainable, plant-based eating, this book will be a revelation--with new ways to prepare delicious meals the whole family will enjoy!