In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

Jack Monroe is a campaigner, food writer and activist. Her first cookbook A Girl Called Jack, was a runaway bestseller selling nearly 60,000 copies. The sequel Cooking on a Bootstrap makes budget food fun and delicious, with 118 incredible new recipes including Fluffy Berry Pancakes, Self-Love Stew, Marmite Mac ‘n’ Cheese and Hot Sardines with Herby Sauce.

Chapters include Bread, Breakfasts, A Bag of Pasta and a Packet of Rice, Spuds and Eat More Veg. There are vegan, sweet and what Jack calls ‘contraband’ dishes here, as well as nifty money-saving tips. With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients.

Initially launching this book as a very limited black and white edition on Kickstarter, Jack reached the funding target in just one day. This beautiful edition contains illustrations and original full-colour photographs to really make your mouth water.

From Carbonara to Sweet Potato Gnocchi with Brown "Butter" and Sage, join chef Brianna Claxton for vegan recipes that will show you a whole new way to eat Italian. Whether it's cheese, butter, pancetta, or any number of ingredients, it can seem impossible to eat delicious Italian classics while staying vegan. Not anymore. Join Brianna Claxton (founder of plvntfood) for a unique tour through pastas, sauces, and signature dishes perfect for sharing. Start by learning how to make a variety of pastas from scratch. Whether you want straightforward semolina dough or a more creative dinner built around activated charcoal "squid ink" pasta, you'll learn how to do it. Brianna also covers techniques for filled pastas and shaped pasta. Then move on to recipes and techniques for the vegan cheeses and meats that are essential for cooking Italian. With amazing versions of staples including parmesan, mozzarella, and calamari, you can make all this and more: - Baked Pasta: Sausage and Ricotta Stuffed Shells, Lasagna Bolognese, Baked Rigatoni, Penne Arrabbiata Parmesan, and Orechiette with Pesto Cream and Walnut Crumble - Fancy Pasta: Pancetta and Pea Linguine, Roasted Fennel and Sausage Rigatoni, Sweet Pea and Tarragon Alfredo, Short Rib Ragu with Pappardelle and Ricotta, Kale Alfredo with Chorizo and Farfalle, and Linguine with White Clam Sauce - Filled Pasta: Beet and Tarragon Tortellini, Ricotta and Chicken Mezzalune with Marsala Cream Sauce, Sun-Dried Tomato Ricotta Agnolotti with Asparagus Sauce, Lemon Cappelletti with Pistachio Cream, Raviolo al' Uovo, and Lobster Ravioli with Saffron Mascarpone Cream - Other Italian Mains and Sides: Fennel Gratin, Ratatouille, Wild Mushroom and Sage Risotto, Insalata Mixta with Lemon Poppyseed Vinaigrette, Caprese Salad, Cured Olives with Rosemary and Citrus, English Pea Arancini, The Perfect Charcuterie Board, Stuffed Banana Peppers Whether you are a vegan longing for your Italian favorites or simply interested in reducing your dependence on animals, Vegan Pasta Night will become a go-to resource for both weeknight meals and special occasions.

START YOUR VEGAN CHALLENGE TODAY with the help of the Vegan Kit from Veganuary INSPIRATION, SECRET TRICKS & TIPS for a fulfilling vegan lifestyle THE PERFECT GIFT for the vegan-curious: do your bit for the animals, for the people, for the planet, and for yourself Join the Vegan revolution! Going vegan and staying vegan is simple with the Vegan Kit. Inside you'll find everything you need to plan the weekly shop, navigate dinners out, make informed nutritional decisions and more. Start your vegan challenge today!

Whether you adore vegetarian food or simply need to whip up an exciting meal for a vegetarian visitor, this is the book for you. What is more, you won't need a long list of complicated ingredients to prepare enticing recipes such as mushroom stroganoff, mixed bean and tomato chilli, creamy red lentil dahl and passion fruit souffle. With just a few basic items from the storecupboard and four or less ingredients for each recipe, you can make more than 170 delicious dishes. The recipes may be simple, but they don't compromise on quality, and this instructive cookbook shows you how to get the maximum flavour out of the few ingredients that you need to buy. It also advises you on how to benefit from the many excellent ready-made products available on the market, such as pastry, stock or curry paste. With these handy time-saving ingredients, you can create lavish home-made meals with minimum fuss.

Overwhelming evidence indicates plant-based eating is the healthy way forward, both for people and the planet. But there are a wealth of misconceptions and unanswered questions that need to be addressed.

Leading nutritionist Rhiannon Lambert is here to equip you with everything you need to know about plant-based diets, separating fact from fiction, to help you and your family optimize healthy nutrition and avoid any of the pitfalls around going plant-based. This is simple, flexible, and scientifically rigorous advice.

Covering every conceivable topic - from the power of 30 and embracing the rainbow, through the role of gut bacteria in mental and physical health, to plant-based for kids, taking supplements, and the benefits of nutritional yeast - this book offers clear answers supported by informative graphics.

The Science of Plant-based Nutrition demystifies the hottest topics in healthy eating so you can embrace plant-based living with the maximum benefits.

Raw. Vegan. Not Gross. is the debut cookbook from YouTube's Taste made star Laura Miller. A soon to be modern classic, Raw. Vegan. Not Gross. will engage your taste buds with strengthening breakfasts (avocado grapefruit bowls; ginger maple granola), easy weeknight dinners (golden gazpacho; sweet potato curry), crowd-pleasing party food (mango and coconut jicama tacos; spicy mango chile wraps), irresistible drinks & desserts (lavender cheesecake; chile truffles), and many more nutritious, satisfying dishes that are as beautiful and fun to make as they are healthful. Eschewing a strict or dogmatic approach to raw veganism, Laura's self-deprecating humour, candor about issues of food and body-image, and infectious enthusiasm make her the ideal guide and travel companion for people who want to fall back in love with produce or simply celebrate the joy of real, good food.

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.

The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web
After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook--and eat--right.
Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.
"The Oh She Glows Cookbook "is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entrees, and decadent desserts. From entrees like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela's famous Glo Bakery Glo Bars, there is something for everyone. "The Oh She Glows Cookbook" is also allergy-friendly, with many gluten-free and soy-free options.
Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow

Written by `expert-patient' Iida, who has used the principles of plant-based wholefoods with no added sweeteners, fats or oils to regain her own health, this is a beautifully illustrated, full-colour cookery book that explicitly follows the approach of the Paddison Program for Rheumatoid Arthritis and also provides helps with other autoimmune conditions. It shows how anyone eating according to those principles can do so simply, sustainably and enjoyably - and inclusively so that family and friends can eat the same way whether they have health issues or not. Features include: Forewords by Clint Paddison, founder of the Paddison Program and by Dr Shireen Kassam, Consultant Haematologist, London, UK; Recipes graded for their level of healing; The principles of cooking without added oil (`steam frying' etc); 200 superb colour photographs; `fairytale' design

Vegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of castiron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal which may be the envy of many a carnivore, everyone will admit that the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear. We will not pretend, nor does the author, that every recipe is a culinary thrill but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge.The literature of vegetarian cookery starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in logical chapters covering Soups; Salads; Beans, Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and Sausages; Moulds and Galantines; Pies and Pastries; Vegetable Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing with menus for banquets and celebrations including Christmas Dinner. The recipes are offered in their original form with a minimum of editorial suggestion as to how they may be achieved. Clearly, the cooking was not very complicated.This book will be of interest to those curious about the history of vegetarianism. Those with longer memories will recall that vegetarian cooking, for instance after the Second World War, was surprisingly tasty and adventurous (they could work miracles with a nut cutlet). This book will give some hint as to how they achieved their ends. "Early Vegetarian Recipes" is another volume in "Prospect Books'" series of little monographs on the food of our forefathers, "The English Kitchen".

Vegan Dinner Party contains only the best selection of amazingly tasty recipes that will make your family and friends fall in love with all these new yet comforting tastes. Guests at your vegan dinner party will talk about these recipes for years to come! Vegan Dinner Party has you covered from soups, salads, and spreads to main dishes and cakes. You can even find a whole selection of dreamy no bake desserts and a barbecue and Christmas special. Recipes include: Curried chickpea and avocado salad Crispy "fish" fingers Meaty lentil balls Heavenly cabbage rolls Savory filled pancakes Lentil and vegetable pie Baked onions with creamy lemony mushroom filling Dreamy no-bake chocolate cherry cake Carrot and peanut butter brownies Decadent pull-apart cinnamon bread Black pudding sausages And more! The recipes in the book are doable and affordable and are made with familiar ingredients that you can find in your local grocery store no fancy, complicated, and expensive ingredient lists! The dishes are home-style, flavorful, and filling. With sixty-four delicious recipes and beautiful, full-color photographs, Vegan Dinner Party is the perfect cookbook for all of your friends, whether they're vegan or not! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

These two superb books offer the complete guide to wholefood vegetarian cookery. Together they feature over 300 recipes, from hearty soups and nutritious weekday meals to a tempting selection of dishes for special occasions. The Practical Encyclopedia of Wholefoods contains ideas for using fruit, vegetables, beans, pasta, grains, dairy produce and non-dairy substitutes, and TheComplete Vegetarian Cookbook explores vegetarian cuisine further. In both titles, step-by-step photographic sequences help you to achieve perfect results. With informative text and mouthwatering dishes, this is an essential boxed set for every vegetarian cook.

'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI 'Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes!' GORDON RAMSAY 'Recipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book.' SKYE GYNGELL 'Vegetable recipes to blow your mind and thrill your tastebuds.' DIANA HENRY 'Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERS 'Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRA Heap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here.

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.