This title features 180 delicious recipes for healthy soups, salads, main courses and desserts, shown in over 750 photographs. It features tempting soups, appetizers, snacks, salads, main courses, accompaniments and surprisingly delicious desserts and bakes. It includes virtually fat-free versions of classics such as vegetarian moussaka, pizza, frittata, curries and stews, as well as enticing new ideas such as Spiced Mango Soup with Yogurt; Garlicky Green Salad with Raspberry Vinaigrette; Leek, Squash and Tomato Gratin; Tofu and Vegetable Thai Curry; and Summer Berry Crepes. It offers expert advice on healthy eating with guidelines for cutting out the fat while retaining all the taste, with low-fat and no-fat cooking techniques and tips throughout. Packed with a fantastic range of delicious yet healthy vegetarian recipes, this essential cookbook is perfect for today's health-conscious lifestyles. There are over 180 recipes for soups, appetizers and snacks, side dishes, salads, light lunches and main courses, as well as enticing low-fat or no-fat breads, cakes and desserts.Dishes include Vegetable Kebabs with Mustard and Honey, Fresh Ravioli with Pumpkin, Ratatouille Pancakes, Vegetable Moussaka, Balti Stir-fried Vegetables with Cashews, Tropical Coconut Sorbet, and Chocolate and Banana Brownies. The book is the perfect kitchen companion for everyone who cares about their health and diet.

A must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavour inspiration for your dishes, this is a vegetarian cookbook with a difference - giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covers more than 60 vegetables organised by seasonality - Over 135 delicious vegetarian recipes for you to enjoy - including main meals, light lunches and sides - Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable - Learn the best way to prepare, store, and preserve your favourite veg - Handy zero-waste top tips and practical tricks throughout to make your vegetables last longer - Sustainable leftover solutions from stocks, and drying techniques to pickling, fermenting, and roasting James Strawbridge showcases more than 60 vegetables, season by season, exploring each plant's unique characteristics, different varieties, and how best to prepare produce in your kitchen. An advocate of zero-waste cooking, James also shares how you can make use of all that's edible from root to bloom with ideas on preserving and storing. Rustle up one of James' family favourites - a warming fennel gratin for a cosy autumn evening meal; watercress, pear, and walnut tart; or even cucumber peel gin, and discover how the humble vegetable can deliver utmost flavour all year round. A refreshing take on the classic recipe book, The Complete Vegetable Cookbook is a staple in the kitchen or a fantastic gift for food lovers and allotment growers alike! Complete the Series Discover more from James Strawbridge in The Artisan Kitchen: The science, practice and possibilities providing modern twists to age-old preservation, fermentation and cooking techniques. Or, why not join Dick Strawbridge, of Channel 4's Escape to the Chateau, and his son James on a journey to reduce your carbon footprint in Practical Self-sufficiency: The complete guide to sustainable living today.

Traditionally, Vietnamese dishes are made with some kind of meat or seafood-most often pork and shrimp. But by cooking with Vietnamese home cooks, chefs and Mahayana Buddhist monks, Cameron Stauch learned about a tradition of vegetarian cooking that is lighter and just as flavourful. Spicy, tangy, crunchy and sweet, the dishes in Vegetarian Viet Nam range from soups and noodle bowls to main courses with rice and stir-fried vegetables, as well as desserts and fruit drinks. Some recipes are naturally vegetarian, like the colourful Twelve Predestined Affinities Salad, while others draw on the full arsenal of Vietnamese herbs, spices and sauces to make tofu and mushrooms as juicy as any meat filling. With a fully illustrated glossary to help readers assemble their own vegetarian Vietnamese pantry, Vegetarian Viet Nam will unlock an entire universe of flavour to anyone who wants healthy, tasty and sustainable food.

Quick, easy veggie curries for everyday. Need a tasty dinner in a hurry? Look no further than this mouth-watering collection of veggie curries from across the globe. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. Recipes include: Mango curry from Cambodia Vegan pad Thai from Thailand Aubergine katsu from Japan Shakshuka from Algeria Masala chips from Kenya Bunny chow from South Africa Scrambled paneer, corn and peas from North India Bengali daal from East India Veg momo from Nepal Egg curry from Sri Lanka White bean stew from Iraq Lentil soup from Yemen and many, many more. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world. With recipes ranging from quick and easy dishes to more elaborate feasts guaranteed to wow friends and family, there is something in this book for everyone. Simple and accessible, this collection of inspiring, spiced dishes from all corners of the globe promises to be a book you will cook from again and again.

Garbanzo. Cannellini. Fava. Calypso. Edamame. Adzuki. It's true: beans have the coolest names ever. But besides that, they're also one of nature's most perfect foods. Packed with protein, nutrients, and flavor, you might even call them a vegan's #1 best friend (don't worry, we won't tell the trail mix, veggies, or French fries ).

But with so much versatility and variety, where does one begin? Right inside these very pages, that's where. In "The Great Vegan Bean Book," author Kathy Hester primes you on everything you need to know about the best way to cook--and eat --every bean you've ever seen (and a few you probably haven't). From soaking times, to cooking times, to what to puree, to what to saute, you'll be dancing delicious circles around those legumes in no time.

Not only that, but you'll also get to try your hand--or is it your mouth?--at some of the tastiest, most innovative bean recipes in this lentil-filled land. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you'll be partying protein-style, every meal of the day

Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category. Her earlier cookbook, Fresh from the Vegetarian Slow-Cooker, established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cooker provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking. Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too. Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stews - two more categories that do well in the slow-cooker - include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.

The Green Lunch Box is packed with delicious, healthy, plant-based lunches to help you save the planet in your lunch break. Making your own lunch just a few times a week saves money, packaging and precious time. Discover simple, short recipes for hot boxes, soups, salads, wraps and snacks that make the most of your everyday fresh and store cupboard ingredients. Learn to love your leftovers, master the art of batch cooking and discover ingenious sustainable ways to pack (and eat) your lunch. Features sixty beautifully illustrated recipes, including: Smashed beets and rainbow salad with hazelnut dukkha, Burrito box with charred sweetcorn, avocado, habanero peppers and lime salsa, Black lentil, almond and coconut dahl with crispy cumin cauliflower, Courgette, carrot, apple and lime slaw with toasted pumpkin seeds, Spicy parsnip soup with crispy harissa chickpeas, Peanut butter, lime, chilli and rocket bagel, Mushroom, white bean, miso and leek parcels

This charming vegetarian cookbook is chock-full of delicious recipes and sprinkled with bits of historical lore and literary references. The classic dishes found within focus on farm fresh ingredients and traditional flavors updated with a healthy twist.

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

'The go-to book, packed with 100 delicious and easy-to-follow recipes' - Athletics Weekly Written by bestselling author and nutritionist Anita Bean, packed with 100 delicious, easy to prepare recipes - many of which are suitable for vegans - and featuring attractive food photography, this book is for anyone who works out regularly and is looking to exclude meat from their diet. The way we eat is changing. More and more of us are opting to eat less meat. And this includes people interested in sport - either vegetarians, or those of us simply looking to cut down on our meat intake. Eating well to support a training regime presents its own challenges - but you can eat healthily and reach your sporting potential without eating meat. This book shows you how to achieve your goals. Many athletes interested in adopting a meat free diet are worried about not getting the right nutrients to build muscle or perform well, and don't know exactly what they should be eating in place of meat. Read this book to discover over 100 fast, healthy, tasty vegetarian and vegan recipes for breakfast, main meals, desserts, snacks and shakes - and all featuring full nutritional analysis.

The best-selling, comprehensive guide to grilling vegetables and preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavours and ingredients and the very latest in modern grilling trends. "The New Vegetarian Grill", a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavourful recipes - 50 of which are brand new - for vegetarians and grill aficionados alike. "The New Vegetarian Grill" is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kebabs, and grilled desserts.With Andrea's vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire. Favourites include: Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Lentil-Stuffed Pita Pockets with Grilled Onions; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; Caramelized Bananas; and, Grilled Nectarines with Mascarpone Cream.

Exciting, healthy and tasty vegan recipes with the nutrients you need to train, recover and perform. Whether you already live a vegan lifestyle, embrace a meat-free day each week or you simply want to try some amazing flavour combinations, The Vegan Athlete's Cookbook will help you create easy, nutrient-packed meals to support your training goals. With a focus on performance, every recipe has been created to provide a high level of nutrients that will fuel your body. All the main meal recipes supply at least 20 g of protein per serving, the optimal amount needed for muscle recovery. As well as delicious everyday recipes, cooking tips and photographs, the book also contains evidence-based advice on how to fuel your workouts and maximise your performance. It debunks vegan myths, demystifies sports nutrition and will help you gain the confidence to create delicious, nourishing meals that will boost your fitness.

‘This book will earn a place in kitchens up and down the country’ Nigella Lawson

Seventy-five one-tin recipes: half vegan, half vegetarian, all delicious.

With all seventy-five recipes in this book, you simply pop your ingredients in a tin and let the oven do the work.

From flexitarians to families, this book is for anyone who wants to eat easy veg-based meals that fit around their busy lives.

This is the food that MasterChef winner Jane cooks at home - stress-free with easily available ingredients. Food that families can enjoy, and packed full of recipes which can be on the table for quick for mid-week dinners (as well as those that show your inner masterchef!). From three-cheese mushroom lasagne to spiced fried cauliflower with a green siracha salsa, these mouth-watering recipes are easily accessible for anyone who has to live with coeliac or gluten intolerances.

And why meat free as well as gluten free? Jane's a busy mum, and whatever she cooks have to be eaten by all in her house. With her son diagnosed as Coeliac, it was natural that gluten-free would become the norm in the Devonshire household, and when her daughter turned veggie a few years ago, Jane wanted to serve good, hearty meals that the rest of the family wouldn't complain about, or feel short-changed by. In this book, Jane shares her family's favourite dishes, helping busy feeders everywhere keep the crowds happy.