The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet--it could save your life. It may overturn most of the diet advice you've heard--but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.

Cooking vegan has never been this simple.

Break the cycle of endless shopping trips once and for all by learning how to make ingredients go further and become more confident with your cooking.

Filled with invaluable tips on how to stock your store-cupboard and use up some of the most commonly wasted foods, this book of simple, tasty recipes is perfect for anyone trying to save time, live more sustainably and reclaim their kitchen.

Brett Cobley’s mouth-watering recipes – loved by his 68k Instagram followers – celebrate flavour, ingredients, the joy of cooking and, most importantly, eating!

Recipes include:

• Zero waste pesto
• Irish potato cakes
• Rice and bean burgers
• Puttanesca tart
• Italian toad in the hole
• Waste-less wedges
• Gnocchi alla romana
• Banana custard tarts
• Tiramisu
• Easy vegan treacle sponge

Not only is quinoa one of the few foods in the plant world that is a complete protein, it's also tasty, easy to cook and incredibly versatile - no wonder it's renowned as a super food! This book, written by professional home economists, includes: * A detailed introduction to quinoa: what it is and how to cook it * 120 light and delicious recipes that each weigh in under 500 calories * Family-friendly ideas for breakfast, lunch, dinner and dessert * Helpful hints for shopping and cooking The Vegetarian's Complete Quinoa Cookbook is the only book you need to incorporate quinoa into a vegetarian diet. If you're looking for certain kinds of dishes (stir-fries or stews, quick breads, puddings or cakes), or for meals that reflect the seasons, you'll find them all here. Though this book is a fantastic resource for vegetarians, you definitely don't have to be a vegetarian to love these recipes. Anyone looking for a way to round out their diet with exciting food will find clever ideas, helpful information and beautiful dishes in these pages. The recipes have been written by professional home economists, so they are easy to follow and have been created with flavour and health in mind. Whether you're new to cooking with quinoa or in need of a little inspiration, the recipes here are guaranteed to satisfy. 'The Vegetarian's Complete Quinoa Cookbook is an absolutely astonishing read, rich in colour and detail, and you do not have to be vegetarian to appreciate the mouth-watering dishes' Rita Demontis, lifestyle and food editor, Toronto Sun

If you love fried foods, but don't want the oil, added fat, and mess of frying, then you will want this cookbook. It shows you how to "air-fry" your favorite fried foods with little or no cooking oil. JL Fields, author of Vegan Pressure Cooking, has done the research, development, and testing, so you can serve crispy French fries, egg rolls, and all kinds of fried food in minutes - without frying. This amazing air-fryer appliance cookbook brings crunchy onion rings, vegetable tempura, and more to your table without making a mess or heating up your kitchen. Now you can eat delicious "fried" food while staying healthy. Recipes include: Jalapeno Poppers; Vegetable Dumplings; Potato Chips; Eggrolls; Mac 'n' Cheese Bites; Buffalo Cauliflower; Corndogs; Fried Chick'n; Fajitas; Grilled Cheese Sandwiches. Air fryers, popular in Europe for years, have taken the U.S. by storm, and this is the first air-frying cookbook for plant-based diets. Vegan Air Fryer includes more than 80 recipes that are fun to make and bursting with deep-fried flavor. It will empower home cooks at any skill level to make delicious, healthy vegan recipes the whole family will love.

Baking without eggs or dairy is a joy and equally as delectable with The Joy of Vegan Baking, Revised and Updated Edition. Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it too! With familiar favorites including cakes, cookies, crepes, pies, puddings, and pastries this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan Baking has been updated with all new photography and freshly revised recipes that use the latest natural ingredients and techniques. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values. These treats are free of saturated fat, cholesterol, and lactose, but full of flavor. Recipes include Chocolate Chip Scones, Lemon Cheesecake, Dessert Crepes, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Soft Pretzels, Blueberry Cobbler, and Chocolate Almond Brittle. A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker.

Forget shopping at discount supermarkets, buying inferior products or cutting back on food. Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, or hoard in your cupboard, fridge or freezer. (Every edible bit will be made use of, even the stalks and leaves.) Try foraging for the ingredients for the Wild Garlic and Mushroom Udon Pot, making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, or even buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.

We think everyone should eat more plants, and we don’t just mean two carrots instead of one – it’s about enjoying all the colours of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. Between spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger caramel, Eat Plants, Be Happy! puts veggies back exactly where they should be: at the centre of a meal.

With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well – and ensuring a happier mind, body and planet.

From the Sunday Times bestselling authors, The Happy Pear 'My go-to for incredible vegan recipes' Joe Wicks 'Awesome plans that show how plant-based food can transform your health' BOSH! _____________________________________________________________________________________ Want to improve your health, lose weight or gain more energy? A plant-based diet might be the answer you're looking for. The Happy Health Plan brings you 90 brand new, mouth-watering recipes and four bespoke meals straight from the Happy Pear kitchen. The recipes have been specially designed with medical experts to look after your heart, give you glowing skin, calm your gut and help you lose weight, without counting a single calorie. Cooking with more plants means that every meal is full of fibre, high in vitamins and low in saturated fat, which means they boost your energy, reduce cholesterol and keep you fuller for longer. Including lots of classic dishes, from a creamy carbonara to a katsu curry, a fluffy pancake stack and even a berry crumble, this book will help you to look after your whole body health, inside and out, with tastier food than ever before.

Named One of the top five cookbooks of 2012" by "Vegetarian Times" magazine and One of the top 10 Vegan Cookbooks of the Year by "VegNews" magazine
A Culinary Tour de Force of Europe's Most Treasured Dishes Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven't found tasty animal-free recipes? Look no further "The 30-Minute Vegan" is where the "Joie de vivre" meets "la dolce vita" to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to "notwurst." Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, "Taste of Europe" is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less.
The book consists of seven sections: 1. Italy with recipes including Fire Roasted Minestrone, Fettucini Alfredo, Tofu Scallopini, Gnocci, Manicotti, and Vegan Gelato.2. Francewith recipes including French Onion Soup, Quiche Monet, Seitan Bourguignon, and Chocolate Hazelnut Crepes.3. Spain and Portugal with recipes including Gazpacho, Empanadas, Artichoke Heart and Saffron Paella, Tempeh Romesco, Almond Brittle, and Horchatta.4. United Kingdom and Ireland with recipes including Irish Stew, Scottish Crumpets, Yorkshire Pudding, Vegetable Pot Pie and Currant Scones.5. Greece with recipes including Stuffed Grape Leaves, Tzatziki, Moussaka, Spanikopita, and Baklava. 6. Germany with recipes including Beer Soup, Vegan Schnitzel, Tempeh Sauerbraten, Apple Strudel, and Black Forest Parfait.
7. Europe Fusion with an assortment of recipes from Poland, Iceland, Hungary, Romania, Finland, Czechoslovakia, Switzerland and more

In Provisions, sisters Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly Caribbean women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.