Vegetarian and Vegan : Vegan

ISBN: 9781569757147

From classic breads, cakes, and desserts to imaginative creations, this book includes recipes that eliminate the dairy and eggs without reducing the flavour. It features alternatives for favourites like cupcakes, brownies, and chocolate chip cookies, and offers treats such as lime coconut bars, blueberry streusel muffins, and rosemary focaccia.


Author: HOLECHEK, KRIS

ISBN: 9780470085028
Publication date: 01/11/2009

Whether you're a new to vegan cooking, a long-time vegan, or someone who is just trying to eat meatless meals a few times a week, this is the book for you. You will have a lifetime of recipes and inspiration.


Pages: 640
Dimension: 231mm X 187mm
Author: ROBERTSON ROBIN

ISBN: 9780778802921

150 easy to prepare vegan muffin recipes.


Pages: 208
Author: SAULSBURY, CAMILLA

ISBN: 9780778802945
Publication date: 01/06/2012

These tempting vegan options include a wide range of tantalizing meal ideas - from amazing appetizers and salads to hearty soups, incredibly satisfying main courses and decadent desserts. This outstanding cookbook contains so much more than just incredible vegan offerings - it also includes an introduction and/or primer on the vegan lifestyle, information on stocking a vegan pantry as well as kitchen tools and equipment. And what really sets this book apart from other vegan cookbooks is the "Vegan from Scratch" chapter which provides information on making everything from Homemade Tofu and Vegan Bouillon to Soy Cream Cheese and Smokey Maple Tofu Bacon Slices. These recipes really bring a wholly authentic vegan lifestyle into your home kitchen! Just a small sampling of the appealing and easy-to-prepare recipes: Chile Dusted Cornmeal Garbanzo Fries, Sopapillas; Cornmeal Pizza, Cilantro Black Bean Burger; Potato Gnocchi with Lemon-Garlic Sauce; Spinach & Pumpkin Curry, Blackened Corn Chowder; Blackberry Mint Sorbet, Chocolate Cherry Brownies. All these dishes are so easy to prepare yet so delicious that everyone who loves food - non-vegans and non-vegetarians included - will enjoy them.

Pages: 408
Author: ROUSSOU, DEB

ISBN: 9781409171263
Publication date: 01/05/2017

The 5:2 diet changes lives, by making weight loss simple and sustainable. Now vegetarians, vegans - and anyone wanting to increase their intake of fresh, healthy produce - can see fantastic results with 5:2 VEGGIE AND VEGAN, the new plan from bestselling author Kate Harrison. Eating more veggie food is great news for our bodies, our wellbeing and the planet, and this book includes more than 80 simple and delicious fasting day recipes that make cutting down on meat and animal products a pleasure. Kate - a veggie for nearly three decades - offers advice on a healthy, balanced diet, along with inspiring stories from 5:2 dieters, and great meal plans, with dishes from all around the world. This complete guide includes: How to start and maintain the 5:2 plan and achieve your weight loss and health goals. Delicious and quick calorie-counted vegetarian and vegan recipes: from satisfying brunches, flavour-filled soups, and fresh salads, to lunchbox specials and dinners you'll want to share. Easy to follow meal plans to make fast days stress-free. sustainable and exciting. Fuss-free, enjoyable, and packed full of the good stuff, these recipes make it easy to lose weight - for good.

Pages: 224
Author: HARRISON, KATE

ISBN: 9781607745310
Publication date: 01/04/2014

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish "irio," and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African "zalook" dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, "Afro-Vegan" takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, "Afro-Vegan"'s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.


Pages: 256
Author: TERRY, BRYANT

ISBN: 9780865718364
Publication date: 01/04/2017

Make your own real, non-dairy cheese at home—traditional methods for making plant-based cheeseAs plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.”Much of what passes for non-diary “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.Coverage includes:• Understanding culturing and fermentation• Essential ingredients and equipment for crafting plant-based cheese• Plant and nut-based media and how to make them• How to create and train plant-based cultures• Delicious recipes for quick cheeses• Advanced recipes for cultured and aged cheeses• Resources for sourcing equipment and cultures.Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.Simply everything you need to make delicious non-dairy cheese right at home.Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.

Pages: 128
Dimension: 229mm X 191mm
Author: MCATHY, KAREN

ISBN: 9781742458519
Publication date: 27/02/2017

The vegan way of eating is nothing new. What is new, is how much more aware and accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers the long-time vegan and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products.

Pages: 288
Author: AWW

ISBN: 9781906650681
Publication date: 01/01/2012

Following on from her widely adored debut cookbook, Babycakes, Erin McKenna satisfies all of our food fantasies with fifty recipes of perennial favourites - all created without gluten, dairy, eggs or refined sugar.

Pages: 112
Dimension: 228mm X 177mm
Author: MCKENNA, ERIN