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.

LEON, the home of healthy fast food, brings you more than 100 simple, colourful, delicious new recipes to recharge your gut, boost your immune system and transform your health. 'So excited to get cooking with Rebecca Seal's new book LEON Happy Guts! Some incredible microbiome-friendly recipes!' Professor Jack Gilbert, PhD, world-renowned microbiome scientist at the University of California San Diego LEON was founded on the principle of nourishing the soul with food that nourishes the body - making us happy as a result. In the latest book in the bestselling LEON Happy series, the LEON team have created more than 100 recipes on eating for a happy, healthy gut and a boosted immune system. This is not about eating a restrictive diet or depriving yourself of delicious food, but instead incorporating gut-friendly ingredients into your daily diet with recipes loaded with fibre, live microbes, omega-3 and the colours of the rainbow - but less sugar. In addition to recipes, LEON Happy Guts offers the latest advice on improving your gut health, including why we should all use extra virgin olive oil in abundance and how wine and cheese might actually be good for you.

From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking. Katy Beskow is the expert on making easy meals for home cooks – even if you're not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, plus helpful tips throughout, you'll have everything you need to fill food with taste and texture. With 100 recipes covering Basics (Baba ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita), you too can get maximum flavour with minimal fuss – all with just five ingredients.

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.

Imagine a garden that is as beautiful as it is productive, that gives you fresh, wholesome, chemical-free food with flavours that go way beyond anything the shops can offer. In Eat What You Grow, Alys shows you how to create a rich, biodiverse garden that feeds not only you, but supports a wide range of pollinators, bees and butterflies, as well as other wildlife. From perennial vegetables that come back year after year, to easy-to-grow delights, she has selected plants that hold their own in both the garden and on the plate. And tells you how to raise these plants, guiding you through the process of feeding your soil, saving seed and taking cuttings to increase your supplies. She also teaches you simple and effective design tools that will ensure your garden looks striking and wild, brings joy to your world and feeds you day after day.

"The Moosewood Cookbook" has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the "Ne"w "York Times," this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the" Moosewood Cookbook" has become one of the most influential and beloved cookbooks of all time--listed by the "New York Times" as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie's" Moosewood Cookbook" has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering "Moosewood "will treasure.

"From the Trade Paperback edition."

Joshua Ploeg is a travelling chef who has cooked for US senators and bands such as Jane's Addiction, The Gossip, Black Rebel Motorcycle Club, Fugazi, Ani DiFranco and Anti'Flag. In 'This Ain't No Picnic', Joshua shares his most creative and delicious vegan recipes whilst never straying too far from self-parody and humour about punk rock culture and history.

100 Recipes for Scrumptious Plant-Based Burgers, Buns, and Condiments! Spanish chef Toni Rodriguez makes cooking vegan simple and eating vegan delicious! Eating vegan is a conscientious choice that enables people to care not just for their appetites but for their overall health, ethical beliefs, and ecological responsibility. For those with special dietary needs or weight-control concerns, veganism offers a delicious alternative diet of grains, fruits, vegetables, legumes, and other plant-based proteins. Here, Rodriguez presents a collection of recipes for tasty vegan burgers that will leave you satisfied without guilt. Also included are recipes for delectable sauces, savory burger buns and sides, and even luscious desserts. Eating healthy and ethically never tasted so good! Fire up the grill and get ready to sink your teeth into these amazing recipes, including: Vegan chorizo burger Black olive burger Quinoa, lentil, dill, and arugula burger Rosemary burger buns Sweet potato fries Roasted artichokes Hazelnut ice cream and chocolate cookie sandwich And many more! Beautiful, tempting photos accompany the recipes, and Rodriguez shares his story and the delights of veganism. A quick list of useful kitchen accessories and thorough descriptions of basic vegan burger ingredients guide readers around the vegan kitchen. Whether you're a committed vegan or just curious, there's more than a few favorites waiting to be discovered in this book.

The New Vegan is an exciting new Vegan cookbook. It provides a comprehensive guide to creating everything from starters to main courses to deserts and includes information on the nutritional principles of the vegan diet. Veganism is an increasingly popular dietary choice - as more people recognise the now widely accepted health benefits of foregoing meat and dairy products at least some of the time. This book covers everything from starters to main courses to desserts and includes: Polenta Square with Seared Portobello Mushrooms; Pizza, Quesadilla; Lasagna; Pumpkin Ravioli with nut sauce; Shepherd's pie; Apple Turnover, vegetable drinks, and plenty more! The author also discusses the nutritional concerns for both children and adults and shows that vegan cooking is super-healthy and is: - very low cholesterol - low fat - high in antioxidants (anti-ageing) - high in vitamins & minerals - low in toxins - the basis of any 'detox'

With Good Housekeeping Easy To Make! Everyday Vegetarian you'll never run out of tasty, healthy, meat-free recipes. Whether you're serving up a delicous meal for your family, entertaining friends or making a special dish for a guest, you'll find something that everyone will love. With starters, sides, light bites, hearty meals and puddings, you'll be spoilt for choice with these tasty and nutritious ideas. Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time. New Easy to Make! titles for 2012: Pasta & Noodles (9781908449108), Curries & Spicy Meals (9781908449122) and Rice & Risottos (9781908449221). Other titles in the Easy to Make! series: 'Low GI' (9781843406549), 'Family Meals in Minutes' (9781843406556), 'Salads & Dressings' (9781843406563), 'Soups' (9781843406426) and 'Wok & Stir Fry' (9781843406433), 'Meat-Free Meals' (9781843406440).

In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life - permanently. And to help it all happen, he's added his 100 healthiest recipes yet.

In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well.

Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives.

It's all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.

New jacket for this classic vegan cookbook published in association with The Vegan Society. Eva Batt was a vegan cookery pioneer and her book is much revered by the Vegan Society. It's a classic introduction to vegan cooking, and is recommended for those who are new to meat and dairy free recipes. The book: *explains the sorts of staples you'll need in the kitchen. *provides recipes that are extremely straightforward to prepare. *offers a complete nutritional guide to vegan food so the reader can be assured that they understand their protein requirements, and do get the right mix of vitamins, minerals and food groups. *explains the different protein supplements - such as tofu, soya, t.v.p. Recipes cover a wide range of dishes and meal types from breakfasts to snacks, lunches, dinner and entertaining. The recipes themselves are excellent and very much from a British tradition of 'good old fashioned' cooking. As well as the basic cooking instructions, the text is full of Eva Batt's useful tips and asides for new cooks.

"Her first cookbook, Silk Road Vegetarian, ...is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" --The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients from your local Farmer's market or CSA share! Delicious vegetarian and vegan recipes include: Bengali Potato & Zucchini Curry Afghan Risotto Zucchini with Basil Vinaigrette Turkish Baked Eggplant with Mint Curried Lentil Burgers Israeli Chopped Salad Sesame Kale Salad And dozens more... Dishes from the Silk Road have their roots in the ancient village food traditions of Asia, where a few healthy ingredients from local gardens were blended with spices to create meals that are nutritious, varied and flavorful, as well as being ethical and sustainable. Author Dahlia Abraham-Klein is a food educator and nutritionist who draws from her family heritage to create meals that honor what is most meaningful about cooking and food everywhere in the world--a connectedness to place, history and family. Her book is about developing culinary awareness and celebrating diversity--discovering foods with contrasting tastes and textures that are simple and easy to prepare, yet exciting and different. Silk Road Vegetarian delves into the cultural and spiritual traditions of the Silk Road to show how local customs have influenced the cuisine. Each dish has a rich history--linking past to present in a particular place. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet exciting diet with locally-sourced, earth-friendly ingredients. The astonishing array of recipes in this book will inspire every home cook. All dishes are easy and simple to prepare, and codes are applied to identify which ones are: Vegetarian Vegan Gluten-free Try one of these recipes, and you'll agree that peoples living along the Silk Road created a unique culinary tradition that we have much to learn from today.

Aaron Ash has a passion for promoting personal and spiritual vitality. He combines science and philosophy in his menu creations, all of which are organic, vegan and raw. Now he has created the 'Gorilla Food' recipe book so foodies can make his delicious vegan meals at home.

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.

Bill Sewell's recipes are innovative, modern and written with great humour and verve. His first cookbook has a large number of supporters. Over 150 recipes have been created for entertaining and the witty asides and stylish veuve of Bill's genius will make this a vegetarian classic to remember . From the feasting of New Year's Eve to the rather guilty better-for-you food for New Year's Resolution dinner to a garlic-free (for obvious reasons!) Valentine's meal, Bill's entertaining book enthralls. Designed with green pantone headings and playful drawings inside...... very much Bill Sewell's tongue-in-cheek - nothing too 'worthily' vegetarian - style.

The easy way to eat vegetarian on campus

Vegetarianism is growing rapidly, and young adults?including college students?are leading the charge as more and more of them discover the many benefits to adopting a vegetarian lifestyle. However, there are limited resources for budget-conscious students to keep a vegetarian diet.

"Student's Vegetarian Cookbook For Dummies" offers the growing population of vegetarian students with instruction and recipes for fast and fun vegetarian cooking. Personalized for students, it comes with quick-fix recipes, a variety of creative meal ideas, and money-saving tips.Plain-English explanations of cooking techniques and nutritional informationMore than 100 recipes for making vegetarian dishes that are quick, easy, and tastyBudget-conscious shopping tips

When dining halls are inadequate and restaurants become too expensive, "Student's Vegetarian Cookbook For Dummies" has you covered

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

Merchant Gourmet produces quick and easy-to-use pulses, grains, seeds and chestnuts for the home cook. In their first cookbook, they offer 70 recipes using their delicious range of ingredients to make weekday dinners and weekend feasts more exciting - without the fuss.

There are recipes for sweet treats, lunches on the go, meals for two and weekend feasts, as well as breakfasts and snacks. Discover how versatile these ingredients can be with dishes such as Herby Lentil and Mustard Scotch Eggs; Roasted Red Peppers Stuffed with Smoky Spanish-Style Grains and Rice; Chestnut and Squash Tagliatelle; and Banana, Freekeh and Caramel Cake. Every recipe indicates how long it will take, and includes simple variations to cater for vegans or vegetarians.