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.

In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan. The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation. In this cookbook, readers will find: 28 recipes for vegan congee--the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake and Mushroom Risotto with Nori Seaweed Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, are ushering in a new era--one which emphasizes openness and a reconnection to the natural world. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor. For anyone interested in sustainable, plant-based eating, this book will be a revelation--with new ways to prepare delicious meals the whole family will enjoy!

How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more. Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health. What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.

The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food. A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus. Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home. Also in the series: Japan, Mexico and Italy.

Whether for yourself, family or friends with allergies you're sure to find a suitable recipe in this book. The recipes here are easy to follow and include a variety of vibrant sweet and savoury recipes that are gluten free, refined sugar free, dairy free or vegan. There's no need to feel deprived, with mouthwatering recipes such as gluten free Ham and Mushroom Pizza, refined sugar free Orange Ice Cream, dairy free Macaroni Cheese and vegan Panna Cotta - there's something for everyone to enjoy.

A primer on plant-based cooking, from the bestselling vegan author Isa Chandra Moskowitz Isa Chandra Moskowitz is the undisputed queen of vegan home cooking. Her readers turn to her for recipes that work, whether they're looking for cupcakes that adhere to their diet, or comforting Thanksgiving dinners that taste as satisfying as their childhood memories. With I Can Cook Vegan, Moskowitz offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. The book includes shopping lists, achievable goals, cheerleading, and extensive FAQs, all written in Moskowitz's inimitable voice and style. But the book isn't only for meat eaters looking for a better way to live-Moskowitz wants to get vegans to start cooking more so that they can worry less about what they can and cannot eat. The first step: When someone invites you to dinner, bring something delicious, and share it.

Veganize Any Recipe with Confidence The Complete Guide to Vegan Food Substitutions" is your secret weapon to turning any recipe imaginable into a deliciously "veganized" success--no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you'll create dishes that are not only better than the "real" thing, but healthier, too.With more than 200 recipes and substitutions that show the swaps in action, you'll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You'll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.If you've always wanted to turn your aunt's famous mac and cheese into a veganized taste sensation, or your grandma's buttermilk pie into a rousing, "reinvented" success, The Complete Guide to Vegan Food Substitutions" is the solution you've been looking for

More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one tin - a roasting tin, baking sheet or muffin tin, plus a few select pieces of preparation equipment. From Sticky maple aubergine with crushed peanuts, Watermelon nicoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you're a kitchen pro or a vegan beginner, it's time to let your oven do all of the hard work for you. The recipes are organised into four chapters: Light: Dishes that are simple enough for lunch, or a light supper Supper: Delicious and hearty one-pots that all of the family will love, any night of the week Extras: Sides and snacks that are easy to prepare Sweet: Bakes, puddings and breakfast ideas that are both simple and tasty With tips for every recipe and advice on freezing and batch cooking, Vegan Roasting Pan will build your confidence in the kitchen, simplify cooking processes and prove that vegan cooking is easy, with fail-safe meals that all of the family will love.

Simply in Season serves up more than three hundred recipes organized by season, along with a popular and expanded fruit and vegetable guide. This 10th anniversary edition transforms a beloved cookbook with recipes and stories linking food and faith into a visual masterpiece with colorful photographs to help cooks--novice to seasoned--learn how to prepare local and seasonal produce.

Part of the World Community Cookbook series published in cooperation with Mennonite Central Committee. Proceeds help support this worldwide ministry of relief, development, and peace. Royalties from the sale of these books go to nourish people around the world.

What's new in the 10th anniversary edition:

Colorful photographs of seasonal dishes

Expanded fruit and vegetable guide with storage, preparation, and serving suggestions

Labels on gluten-free and vegetarian recipes

Seasonal menus to guide meal planning

'Perfect for the purse, the planet and simple to follow' - Evening Standard Make vegan eating easy with simple plant-based meals ready in 30 minutes or less. With over 100 quick & easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet. With easy weekday lifesavers, dishes you can rustle up in 15 minutes and even more special dishes for when you want to impress, Broke Vegan: Speedy is the essential guide to serving plant-based meals on a budget - fast. Whether you're taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals in no time, without having to spend a fortune. CONTENTS Chapter one: Weekday Lifesavers Including Huev-no rancheros, Teriyako courgettes and Freezer-friendly burritos Chapter two: Ready in Fifteen Including Savoury French toast, Shredded rice noodle salad and Beetroot hummus rainbow wraps Chapter three: Hands-off Including Katsu curry soup, Aubergine & potato curry and Arrabbiata gnocchi bake Chapter four: A Little Bit Special Including BBQ corn ribs, Sloppy sweet potato chilli and Butternut squash carbonara Chapter five: Speedy Sweets Including Baked tahini bananas, Broke churros and Golden syrup steamed pudding

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.

Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.

This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.

For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.

This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.

This is how to cook, the OTK way.

Full-color compendium of Italian, French, Chinese, Thai, and Indian recipes.

Make fast, fun, and delicious vegan meals at home--using just five ingredients per dish! Solve the daily dilemma of planning meals that are healthy, tasty, and ready to eat in half an hour or less. Vegan expert Nava Atlas has created super-simple, plant-based recipes that incorporate fresh produce, good quality canned and frozen foods, whole grains, and timesaving off-the-shelf prepared sauces. With dishes like Scallion Pancakes, Baked Polenta Fries, Coconut Sweet Potato Bisque, Spinach Pesto Pasta, Salsa Verde Bean Burritos, and Chocolate Granola Clusters, this collection is a vegan feast!

Welcome to Vegenaise, a game changer in the plant-based kitchen. This healthier, vegan alternative to mayonnaise is a cult favourite-even carnivores love the stuff. In addition to being a delicious spread, this versatile ingredient can be used to make salads, dips, sandwiches, breads, cakes and more. Gwyneth Paltrow "basically can't live without Vegenaise". Wait until she tries these recipes! The Vegenaise Cookbook features nostalgic, tuck-in food that is mouth wateringly delicious. The recipes are carefully curated and tested and they use readily available ingredients. Many are inspired by the offerings at Follow Your Heart, the natural foods restaurant that author Bob Goldberg and friends opened in 1970. This is a cookbook without pretence or judgment.

This beautiful follow-up to Anupy Singla's widely praised first cookbook, the Indian Slow Cooker, is a unique guide to preparing favorite recipes from the Indian tradition using entirely vegan ingredients. Featuring more than 50 recipes, and illustrated with color photography throughout, these great recipes are all prepared in healthful versions that use vegan alternatives to rich cream, butter, and meat. The result is a terrific addition to the culinary resources of any cook interested in either vegan or Indian cuisine. Singla--a mother of two, Indian emigre, and former TV news journalist--has a distinctive style and voice that brings alive her passion for easy, authentic Indian food. Some of these recipes were developed by her mother through the years, but many Singla developed herself, including fusion recipes that pull together diverse traditions from across the Indian subcontinent. She shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. As Singla sees it, acquiring and using the proper spices is the key to preparing her healthful recipes at home. Singla has recently brought to market her own line of traditional Indian spice trays (also known as a masala dabba), which is being sold by retail outlets like Williams-Sonoma. Vegan Indian Cooking builds off of Singla's vast expertise in simplifying and perfecting Indian spices and unique, custom spice blends, making delicious Indian cooking accessible to even the most hurried home chef.

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.

Recipes include: French toast bake, Refried beans with avocado, Sri Lankan green bean curry, Beetroot gratin, Mexican baked eggs, Mushroom stroganoff, Slow cooked frittata, Miso aubergine noodles, Veggie Lasagne, Coconut rice pudding and Pineapple upside down cake.

** TO ACCOMPANY THE NEW BBC SERIES ** From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy). Recipes include: Crispy Peking Jackfruit Pancakes Fast Falafel with Carrot Salad & Harissa Tahini Winter Root Caesar Salad with Crispy Capers Roasting Tray Laksa Tofu Katsu Curry Spiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan ** 'This book is packed with uncomplicated, delicious recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine