With 140 recipes for delicious non-dairy milks, basic pastries, warming soups and mains, salads, pasta, rice, noodles and sweet things, Easy Vegan has your vegan options covered. It's packed with advice on how to 'veganise' a recipe by swapping out key ingredients for plant-based, healthier alternatives, without compromising on taste or flavour. It's the perfect starter manual for health-conscious would-be vegans and everyone keen to incorporate more plant-based food in their diet.

In But I Could Never Go Vegan!, Kristy Turner proved that anyone can do it - with recipes that overturn common excuses, from "Vegan cooking is too hard" to "I could never give up cheese!" But cooking vegan for the whole family presents its own challenges ...or does it? Now, the 125 recipes in But My Family Would Never Eat Vegan! will leave even the most skeptical relatives begging for more. Like its predecessor, each chapter tackles a different objection: Don't have time to cook elaborate dinners? Try an easy weeknight solution: Quick Cauliflower Curry. Worried about satisfying the "meat and potatoes" eaters? Try Lazy Vegan Chile Relleno Casserole. Cooking for picky eaters? Try the ever-adaptable BLT Spring Rolls with Avocado. Turner's cheeky, inviting tone and satisfying, easy-to-follow recipes make it more possible than ever for families to dine happily together!

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.

Brunch is often something decadent that should be reserved for lazy weekends. But what if brunch could be an everyday treat without the indulgence? Good Mornings is full of beautiful options that are as good for you as they are delicious. Featuring gorgeous, simple recipes, these dishes are all refined-sugar free, mostly vegetarian and packed with vegan, dairy-free and gluten-free options. With chapters focusing on fruits, vegetables, drinks, baking, eggs and grains, there's no reason every morning shouldn't be a Good Morning.

Erin Gleeson is known for her visually stunning, healthy recipes-dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party. Her food has always been ideal for entertaining, but now Gleeson offers detailed guidance on hosting casual, yet thoughtful gatherings from start to finish-from the decor and cocktails to the ideal food pairings. In this new book, more than 100 fresh, innovative vegetarian recipes are arranged in a series of artfully designed menus, tailored to specific occasions like a summer dinner party, a laid-back brunch or holiday cocktails. Lushly illustrated with hundreds of watercolour drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends in Erin's irresistible style and the perfect companion to the original.

Ready to try a diet that s greener, healthier, and better for the planet? Stuff Every Vegetarian Should Know is the perfect easy and approachable guide to the world of eating, cooking, and living meat-free. Featuring chapters on everything from choosing the right meat substitutes and building a complete protein to eating out while veggie and troubleshooting the help, I m still hungry! stage, this pocket-sized guide s tips and tutorials will take you from wannabe veggie-lover to vegetarian extraordinaire. Plus, sample shopping lists, health benefits of going meatless, and recipe ideas to keep you on the right track for a long and healthy! vegetarian life.

For anyone who might be thinking of stepping into the strange and challenging vegan world of yeast flakes and cauliflower wings, The Bluffer's Guide to Veganism ensures that you will become an instant expert on strictly animal free diets (and wardrobes).

'Harris's strength is in providing recipes to feed a crowd, from shareable salads to loaded, sticky-fingered flat-breads. This is vegetarian food but not as we know it' - the Daily Telegraph In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising. As a chef and committed carnivore, Rich's use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.

Reboot dessert with these 75 gluten-free and vegan treats! Just because you're vegan and gluten-free doesn't mean you can't indulge! With these 75 recipes, Heather Saffer reinvents your favorite desserts--and they're super-simple to make and irresistibly delicious. You'll find treats that take less than 20 minutes to prepare, ones with only three basic ingredients, and others that require absolutely no baking at all. The mouthwatering choices range from Tiramisu Trifle, Cookies and Cream Donuts, and Salted Caramel Pumpkin Spice Cupcakes to Apple Pie Taquitos, Blueberry Lemon Cheesecake, and Chocolate Molten Cupcakes--so you'll always have something to satisfy your sweet tooth.

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.

The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance -- and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.

How does Isa Chandra Moskowitz make flavourful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a breeze. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Kale, Bistro Beet Burgers, and Summer Seitan Saute with Coriander and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

Discover wholesome, sustainable and plant-based dishes in this essential cookbook, perfect for anyone taking on Veganuary this year! 'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY 'A uniquely sustainable and delicious approach to modern plant-based cooking' VOGUE _________ Have you ever wondered how to make your diet truly eco-conscious? In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable. In The Whole Vegetable, Sophie Gordon shows us how to: - Cook with every part of every vegetable - Reduce waste in your cooking - Reinvent your leftovers - Eat with the seasons From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season. Most of all, it will ensure that nothing in your kitchen goes to waste. _________ 'Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health 'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping

Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year offers their first cookbook, dedicated to delicious, satisfying vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington, Field Roast Grain Meat Co. creates artisan vegan meats, made with real ingredients and traditional food making practices. Chef Tommy McDonald shares fundamental techniques and processes that will enable the reader to make vegan grain meats (sausages, stuffed roasts) at home - for everyday (sandwiches, burgers, meatloaf) to holiday (the popular Celebration Roast). The 100 recipes are flexible: want to make your own meats? Great! Want to use Field Roast products instead? That will work too. Field Roast products (grain meats and Chao non-dairy cheeses) are not soy-based; rather they are made with vital wheat gluten, veggies, and spices - all-natural ingredients for authentic, hearty taste. Field Roast's ever-expanding array of products (roasts, sausages, deli slices, loaves, a frankfurter, a burger, and vegan cheese) can be found in retail outlets and on restaurant menus nationwide.

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, vegans, vegetarians, and carnivores sit side by side and eat dishes that satisfy each of them. Ronnen's cooking is Mediterranean first - think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables - and vegan second. Ronnen proves that the flavours we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads stresses simple preparations and fresh ingredients, and takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today's modern palate. After all, the backbones of Ronnen's food-seasonal vegetables, beans, nuts, and grains-are what many of us are already eating daily. The recipes are photographed in sumptuous detail, and with more than 100 of them, this book is an indispensable resource for healthy, mindful eaters everywhere.

In her third cookbook, Burton turns her attention to celebratory food--imaginative, colorful, and delectable vegan fare perfect for all kinds of events. Many of the recipes are kid-friendly, and all are appropriate for everyday meals as well. The book includes 125 recipes and 16 full-color photographs, as well as meal plans and cooking notes.

Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen. On her popular website, TheRawtarian.com, Laura-Jane Koers offers simple, satisfying recipes to whip up healthy meals with as few ingredients and in as few steps as possible. Laura-Jane is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen (think bananas, apples, carrots, celery, and onions - no need to make a special trip for fresh coconut or celeriac). Cook Lively! offers 100 brand-new recipes as well as a few favorites from the website, arranged by time of day to show how to support health and satisfy taste buds all day long with all-vegan, mostly raw plant ingredients. Cook Lively! is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.

This book is for both vegetarians and meat eaters, people who decide to eat a few meatless meals each week, those who have decided to eat vegetarian but need help, parents whose children decide to eat vegetarian, and entertainers who are expecting vegetarian guests. Revised Edition with over 100 NEW RECIPES.