Exercise, train, and compete at your best on a vegetarian diet.

Few segments of the population are more mindful of their food intake than athletes and vegetarians. This book combines the unique demands of sports with a healthy vegetarian diet that can help you build energy and endurance and reduce body fat. Whether you are carbo-loading before a marathon or fine-tuning nutrition to get the most out of your workout, registered dietitian and elite vegetarian athlete Lisa Dorfman provides step-by-step information on how to customize your own sport-specific nutrition program and calculate a personal dietary plan for training and competition.

The Vegetarian Sports Nutrition Guide includes personal stories of athletes who have made the switch to vegetarian diets–from football players and wrestlers to ice skaters and marathoners, some of whom have beaten life-threatening illnesses with the help of this lifestyle. Lisa Dorfman provides a rich array of tasty and diverse vegetarian recipes, menus, easy-to-use charts, and food guides for vegetarians of all types, from the semi-vegetarian to the fruitarian. She also shares the training secrets of seventeen Olympic and world-class athletes who have used their vegetarian diets to achieve peak performance in their careers and optimum health in their lives.

For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day.

Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens.

With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape.

The cookbook features:

• A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts.
• 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu “Brisket,” Chickpea and Olive Shakshuka, and more.
• Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions.

Whether for yourself, family or friends with allergies you're sure to find a suitable recipe in this book. The recipes here are easy to follow and include a variety of vibrant sweet and savoury recipes that are gluten free, refined sugar free, dairy free or vegan. There's no need to feel deprived, with mouthwatering recipes such as gluten free Ham and Mushroom Pizza, refined sugar free Orange Ice Cream, dairy free Macaroni Cheese and vegan Panna Cotta - there's something for everyone to enjoy.

How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more. Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health. What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.

A stunning guide brimming with 150 recipes to make high-end plant-based cuisine at home. Plant-based meals can be a cornucopia of colors, shapes, textures, and mouthwatering flavors-a source of boundless opportunities for creativity in the kitchen. In Plant-Based Gourmet, 150 original recipes for vegans and the veg-curious will delight nutrition-minded home chefs and foodies alike. Featured inside are dinners and brunches, hors d'oeuvres, sides, drinks, and desserts-items like vegan sushi, charcuteries, roasts, and confits, vegan cheeses and mayos, sous vide truffles, a triple-layer cheesecake, and cremes brulees. Also included is guidance for stocking up, allergy substitutions so everyone can enjoy, easy-to-follow instructions for advanced techniques like sous vides and foams, and plating and styling tips, so you can make Instagram-worthy dishes that will have your friends asking what restaurant you dined at. This delicious and richly illustrated volume was created by plant-based gourmet chef Suzannah Gerber, "Chef Suzi," and features spectacular photographs by food photographer Tina Picz-Devoe and a foreword by Afton Cyrus of America's Test Kitchen.

Undeniably Good, Unbeatably Fast Simple, speedy and satisfying--these vegan recipes check all the boxes for the perfect weeknight meal. Even if you are low on time and energy, you don't need to sacrifice your health. Janet Gronnow's creative approach shows you how to pack plant-based protein and healthy fats into your dinners to give you the flavors you want with the nutrition you need. And all in just 15 minutes! Feel reenergized at the end of a long day with vibrant and nourishing bowls such as the Buffalo Tempeh & Avocado Bowl with Vegan Honey Mustard or find comfort with hearty pastas like the Sun-Dried Tomato Alfredo Penne with Broccoli. Janet's recipes are easy to follow, utilizing her smart cooking methods and simple shortcuts, along with affordable, easy-to-find ingredients. This collection is full of flavors inspired by a variety of cuisines that will keep your tastebuds happy. Every page will amaze you with what you can create in such a short amount of time.

Get top marks in the kitchen, with over 130 easy, cheap and delicious vegetarian recipes for students. Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen, especially if you're vegetarian. The Hungry Student Vegetarian Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress your housemates, these easy-to-follow recipes are designed specially for students and include all your favourites. Enjoy veggie lasagne, bolognese, fajitas and chilli, as well as ideas for soups, casseroles, pasta bakes, jacket potatoes and homemade dips. Plus morning-after breakfasts and simple but knockout desserts and sweet treats, such as chocolate fudge brownies, sticky toffee pudding and lemon cheesecake. With photographs to show what you're aiming at, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Vegetarian Cookbook.

David and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet! The perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - 'This book is awesome' Chris Evans AUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES Ten vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable. Take carrots for example. Learn how to transform this simple produce into: Carrot and Sesame Burgers Roasted Carrot Tagine Chewy Flapjacks with Carrot and Pistachio Or how about courgettes? Watch them become: Easy One-Pan Courgette Pizza Courgette Crepes with Spinach and Ricotta Courgette and Lemon Loaf Cake with a Lemon Curd Building tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds. 'Proper good food, less waste and very simple, delicious plant-based recipes' Joe Wicks 'Super practical and full of great recipes for eating more plants and reducing food waste' Fearne Cotton 'The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg' BOSH! 'A delicious celebration of plants and all that they have to offer' Megan Rossi 'Their recipes are fantastic and you will love this book' Dr Rupy Aujla 'Delicious, sustainable meals everyone will enjoy' Dr Gemma Newman

If you are time-poor, stuck in a food rut, or simply hate doing dishes, One-Pot Vegetarian is the book for you. Bringing together classic recipes and fresh originals, Sabrina Fauda-Role teaches you how to cook over 80 veggie-packed meals in just one pot.

From weeknight essentials to gatherings and celebrations, there's something for every occasion. Try the warming Tuscan soup, a speedy Spring green casserole, ready in 25 minutes, and a rather impressive Risotto primavera.

Filled with inspiration for simple, healthy, delicious meals, One-Pot Vegetarian contains a wide variety of ingenious recipes, perfect for any night of the week.

This is a positive, authoritative look at the health questions that surround veganism so that you can get the most out of your plant-based diet.

Veganism is one of the fastest growing movements across the world, with 3.5 million people in the UK having cut out animal products completely. This diet, however, is not without its difficulties. As with any diet, when you change what you eat, you also have to change the way you eat and how you think about food. It is easy, in 2020, to fall down a rabbit hole of vegan fast food and beans on toast and end up deficient in iron, iodine, omega-3 fatty acids and calcium. On a vegan diet it can sometimes also be difficult to get enough high-quality proteins and even calories. Lack of these nutrients may lead to unwanted symptoms of feeling sluggish or low in energy, looking pale and suffering mood swings. Simply cutting out meat and eating more veg doesn't guarantee a healthy diet. With this book as your companion, you can remedy these pitfalls so that you feel healthy and bursting with energy and vitality.

This is the simple, flexible and nutritionally approved way to make it easier to stick to a vegan diet without compromising on health.

Grow your own fruit and vegetables, herbs, salads and sprouts, and then turn your produce into delicious, no-fuss vegan meals that are healthy for you and the planet. Father and daughter team, Piers Warren and Ella Bee Glendining, share successful growing techniques and seasonal recipes, plus years of experience of animal-free, healthy living. They show you how to: * Grow your own food * Garden without animal products * Grow more challenging but delicious crops * Produce food all year with practical growing techniques * Store any excess to keep you going through the leaner months * Cook your produce with a selection of satisfying and delicious recipes Discover the fun and huge sense of satisfaction that comes from cooking something you have produced yourself. Grow and eat for a more ethical, healthy and sustainable world!

The one-stop recipe bible for vegan family cooking.

Looking for delicious, tempting, tasty vegan food to please both you and your fussy family? Look no further.

The Contented Vegan is your essential guide to everyday vegan cooking. With recipes for nutritious breakfasts and school break snacks, lazy weekend lunches and quick weekday suppers, dinner party favorites, and celebratory bakes, this book will provide you with all you need to feed your family.

Peggy Brusseau has been a vegan for over thirty years, raising her two sons on her recipes. In this book she shares her years of wisdom with you, as well as over 200 delicious recipes, helping you make the right choices for you and your family. Includes dual measurements.

Discover the cuisine of a secret part of southernmost Tuscany, known as La Costa D'Argento - the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family's best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards - and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book's namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place.

For more than 20 years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work-and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena's Kind Kitchen: 100 Tried-and-True Plant-Based Recipes has you covered. You'll find a variety of breakfasts, salads and dressings, small bites, soups, entrees, and sweets, including: * Lemon Poppyseed Muffins * Wow'em Waffles * Next-Level Avocado Toast * Potato-Cauliflower Scramble * Zucchini Fritters * Seasoned Potato Squashers * A-Game Chili * White Bean Corn Chowder * 'Quicken' Noodle Soup * Truffle-Staled Nut Cheese * Beyond BEET Burgers * Fiesta Taco Filling * Italian Ratatouille * 1-Minute Alfredo * Lentil Sweet Potato Meatloaf * Smoky Ceasar Salad & Potato Croutons * Crackle Blender Brownies * Charming Apple Crisp * Holiday Dinner Torte * Heavenly Baklava

The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web
After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook--and eat--right.
Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.
"The Oh She Glows Cookbook "is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entrees, and decadent desserts. From entrees like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela's famous Glo Bakery Glo Bars, there is something for everyone. "The Oh She Glows Cookbook" is also allergy-friendly, with many gluten-free and soy-free options.
Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. With influences from East and West African culinary traditions, the cuisine of North Africa is presented in this recipe collection, which provides the vegan cook with an opportunity to experiment with a wide range of crosscultural dishes. Included are recipes for Moroccan pizza, Tunisian vegetable stew, Egyptian chocolate cake, and cardamom coffee.