Cofounders of MayIHaveThatRecipe.com share 101 inventive vegan Middle Eastern recipes. Add a dash of Spain, a chunk of Lebanon, a splash of Israel, and a hint of America. Blend until smooth and voila! You may end up with a well-mixed identity crisis, but happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish parents. Since moving to the United States about twenty years ago, they have successfully married comforting Middle Eastern flavors with new healthy ingredients. Their site Mayihavethatrecipe.com features their award-winning recipes, and gorgeous food photography, and receives over 110,000 page views a month. In their debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes in an irresistible--and easy--collection of vegan recipes, creating tempting, healthy dishes that take readers and eaters beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, they offer modern, lighter dishes bursting with flavor. Covering breakfast, lunch, dinner, and everything in between--and complete with tips for what cooking staples and an introduction to some newer ingredients to keep in your pantry--these recipes are perfect for the health-conscious cook who loves the flavors of the Middle East. Written by experienced recipe developers and bloggers, the recipes are free of time-consuming or complicated techniques and are meant to be served on busy weeknights and during casual gatherings with friends. With simple tricks, like substituting spring roll wrappers or pita bread for from-scratch dough, they've made it easy to prepare delicious, exotic food without an all-day affair in the kitchen.

Who said a vegan diet has to be boring-these healthy and satisfying twists on your favorite junk food let you have the best of both worlds! Have you committed to a vegan diet, but still find yourself dreaming of those taboo sugary, salty, and fried treats of your past? Don't panic-your old favorite junk foods may not be as bygone as you think... Vegan Junk Food, Expanded Edition proves that going vegan doesn't mean giving up your favorite comfort foods, or sustaining on plain broccoli and tofu every night of the week. With over 200 delicious (and animal-friendly!) twists on your favorite junk foods-from Loaded Nachos to Cheesy Kale Chips-you'll learn to make savory snacks that will satisfy your lingering cravings. Perfect for parties, snacks-on-the-go, or even late-night treats, these fun and easy recipes will impress friends and family alike-and might even inspire them to follow you on the path to a vegan lifestyle!

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America's leading authority on vegetarian cooking.

Originally published in 1997, Deborah Madison's "Vegetarian Cooking for Everyone" was both ahead of its time and an instant classic. It has endured as one of the world's most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, "The New Vegetarian Cooking for Everyone "picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, "The New Vegetarian Cooking for Everyone" is not just for vegetarians and vegans--it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

Semi-Homemade Vegetarian Cooking by Robin Colleen McClary Over 30 years ago, Robin McClary made a choice to not eat animal products. She made a choice to change her life by changing the way she ate. She grew up on farms, so naturally, she loved fresh vegetables. When she was young, meals were prepared at home, every day, using fresh produce picked out of the garden. This instilled within her, a love for cooking fresh meals. She grew up eating traditional meals with meat, but never liked the taste of meat. At the age of 21, Robin made a life changing decision to stop eating meat, which was based on ethical reasons and learning to eat healthier. Her primary reasoning for this decision, was in reaction to the cruelty to animals in industrial factory farming, battery caged animals, the torture and cruelty to animals used in entertainment, and the reality that animals are bred and sold for profit in massive numbers. Though not a trained chef, Robin McClary has a passion for cooking and experimenting with flavors. She has been testing meatless products for over ten years, and has learned to prepare delicious meals without meat-even with the recipes she grew up on and we are all familiar with. Semi-Homemade Vegetarian Cooking is a product of these years of kitchen tests and experiments. Robin McClary has been a Wildlife Rehabilitator for 17 years and volunteers with agencies, helping to rescue abused animals from danger (i.e. puppy farms), and she volunteers for the National Disaster Response Team, which responds to natural disasters and the displacement of animals.

Plant-powered dietician Sharon Palmer tells the diverse story of California veganism with recipes showcasing local produce and features celebrating the legacy and future of plant-based pioneers in the state. California is where vegan culture all began, and where farm, food, and technology innovators continue breaking new ground. From Alice Waters pioneering California cuisine at Chez Panisse since 1971 to Silicon Valley startups revolutionizing the way America eats meat, the Golden State starts the veggie trends the rest of the country follows. This cookbook stars more than 80 plant-based recipes, illustrated with original photography and featuring sidebars for cultural context to inform and welcome Californians into veganism and vegans into California.

Authentic sauces, delectable side dishes, zesty salsas, and many more selections that remain true to the culinary traditions of Mexico fill this vegan cookbook. One hundred and thirty recipes provide detailed instructions for preparing a wide range of dips, soups, and salads as well as main courses, desserts, and cakes that do not use animal ingedients.

Written by an experienced cook and vegetarian with celiac disease, this groundbreaking cookbook offers a wide variety of gluten-free recipes for vegans and vegetarians. From authentic egg fried rice to mouth-watering curries, soups, salads and comfort food like "chicken" noodle casserole, there's a wide range of recipes to suit every palate. The vegetarian and vegan gluten-free cookbook makes use of ingredients that don't contain gluten, like: vegetables, fruits, spices, dairy, tofu, beans, rice, Quorn patties and Bragg's liquid aminos. Processed foods like tortilla wraps and gluten-free pastas are used sparingly in a select number of recipes. Natural sweeteners like agave are favored over sugar. Full nutritional information accompanies each recipe. This is a must-have addition to any gluten-free vegan or vegetarian kitchen.

There has never been a better time to enjoy vegetarian food. Meat-free eating has well and truly outgrown its worthy-yet-dull image, and vegetarian cuisine is now widely regarded as appetizing, economical and innovative. This book contains a complete selection of delicious vegetarian recipes and step-by-step photographs guarantee perfect results every time. Every recipe comes with a complete nutritional breakdown to help plan healthy menus.

'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.

Sheet Pan Suppers is back! This time, with 100 vegetarian recipes for satisfying, sumptuous full meals-all made on a sheet pan, and all meat-free. It's the one-pot meal reinvented with a healthy twist, and what is sure to become every busy cook's new favourite way of getting dinner on the table. There are recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Raquel Pelzel's inspired take on satisfying, delectable, vegetarian cooking. Recipes include Orzo with Pan-Roasted Tomatoes, Lemon, and Mozzarella; Loaded Chilaquiles with Baked Eggs; Super Creamy No-Boil Mac and Cheese; and more.

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.

This simple to follow cookbook focuses on the richness of homemade Italian cooking, minus the meat, dairy, wheat, and gluten. Grey remakes her family's many authentic Italian recipes, leaving out all that you cannot have while retaining the flavor and fun. Wow your friends and family with complete menus from appetizers to dessert. Mozzarella sticks, soup, salad, garlic bread, pasta, and even pizza are now back on the menu. Mangia

In this collection of exciting plant-based bowl foods, Cara Carin Cifelli combines her profession as a certified holistic nutritionist with her personal experience overcoming an eating disorder to demonstrate how readers can care for both body and mind through the food they eat. At the core of each recipe are SOUL foods: ingredients that are sustainable, organic, unprocessed and local, making each bowl the perfect gateway to celebrating holistic health. Bowls are a fun, tasty, exciting and easy way to get a balanced, nutrient-dense meal, and Cara's inventive recipes hit the mark. With 60 recipes for bowls, plus 15 toppings and sauces, she has a recipe to satisfy every craving, from delightful Buddha bowls to invigorating salads, comfort pasta bowls, cosy soups and more. Some of the exciting recipes included are Coconut Rice Bowl with Broccolini, Shiitake and Avocado, BBQ Cauliflower Southern-Style Bowl, Zoodle Noodle Pad Thai Salad, Avocado Cilantro Pesto Pasta and Farro and Vegetable Soup. Loaded with fresh, vibrant ingredients and creative flavour combinations, these recipes combine with Cara's young, enthusiastic voice to inspire readers to live more holistically. By being more mindful in preparing wholesome foods readers learn to nourish their spirits as well as their bodies, which leads to long-term holistic health. This book contains 75 recipes and 60 photographs.

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.

A student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers. With chapters dedicated to Bring on Brekky, Comfort Food, Roasted and Baked, Made in a Flash and All the Carbs, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one. All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!

At last! Easy plant-based recipes to make the whole family happy. 'Whether you're a fully-fledged and dedicated vegan, someone that eats vegan when cooking at home but veers off when out and about, or completely new to vegan food, I hope you enjoy the process of recreating these recipes and ultimately of eating the finished results' Fearne x So, what's a Happy Vegan? One that's well fed, well-nourished and satisfied by the delicious and innovative plant-based recipes they're cooking ... With simple recipe hacks and flexible options, delicious classics and fresh ideas, Happy Vegan will inspire you to eat plant-based food full time, part time or any time. It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders. Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces. PRAISE FOR FEARNE COTTON'S COOKBOOKS: '... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror 'Congrats on your brill new book!' Jamie Oliver

The latest book from the bestselling author of The Vegetarian Athlete's Cookbook

Grounded in scientific evidence, Vegetarian Meals in 30 Minutes is part nutrition guide and part cookbook with over 100 recipes to show you how to eat well and improve your performance through simple and delicious vegetarian cooking.

Bestselling author Anita Bean demystifies sports nutrition, debunks the myths surrounding a vegetarian diet and covers popular topics such as what to eat before and after exercise, how much protein you need and which supplements actually work.

Vegetarian Meals in 30 Minutes will help you gain the confidence to create quick, tasty and nourishing meals that will support your training goals.