If you're looking to add more healthy veggie recipes to your repertoire, this is the book for you.
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These super salads make use of fresh vegetables, fruits, grains, seeds and seasonings and are full of flavour and colour. They also provide your taste buds with a tantalising combination of textures.
Ranging from Mediterranean-inspired recipes to Asian-infused spicy and sweet ideas, these dishes prove salads can be full of vibrant flavour. They're also quick to make, meaning they're perfect for lunchboxes or midweek meals.
The plant-based recipes in the brilliantly named BOSH! cookbook are easy to make and unbelievably tasty.
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Inspired by the popular YouTube channel, the meat- and dairy-free recipes are perfect for breakfasts, dinners, desserts and even parties. Sure to delight even the most committed carnivore, the recipes including burrito samosa, the Big Bhaji Burger, satay sweet potato and a salted caramel crunch tart.
These filling recipes are oh-so-satisfying both to make and eat. With over 140 recipes to try, they're perfect, whether you're already vegan or if you're looking to cut down on meat and dairy.
Maria Ella presents a selection of vegetarian recipes packed full of sensational flavours, colours and textures.
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She celebrates the versatility of veg and even has a 'Textures of' section that will inspire you to make use of the most common ingredients in a range of ways. There are over 120 recipes to try out and they're suitable for starters, mains, suppers, sides and desserts.
Maria will show you how to smoke an aubergine on the hob and then use it in a curry or mash it and mix with potato. She also explains how to grill with miso and make the best Mediterranean salad.
Aine Carlin returns with another tantalising selection of vegan dishes - all of which have an emphasis on fantastic flavours and seasonal fresh ingredients.
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These dishes do not rely on substitutes of hard-to-source ingredients and will appeal to both committed vegans and those who are wishing to dabble in meat-free recipes on an occasional basis.
There are over 125 plant-based recipes to try out and they range from crispy cinnamon potato tacos to turmeric and sweet potato soup. There are also sweet treats including vanilla panna cotta.
Vegetables are nutritious, delicious and their versatility means they should be the main part of every meal. This cookbook has recipes compiled by the Australian Women's Weekly.
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Perfect for anyone who is starting a veggie diet or looking to cut down on meat, these recipes are sure to delight anyone who eats them. Many could incorporate meat, but veggie alternatives are highlighted.
By enjoying these recipes, you'll realise there are so many flavours to embrace without the need for meat.
So many people are turning to a vegan diet and former Made in Chelsea star/vegan restaurant owner Lucy Watson's cookbook is packed with comforting and delicious recipes for every meal of the day. Best of tall, they're easy to make.
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The meals are so tasty they will delight even the most dedicated carnivores and even if you're looking to just cut down on meat, fish and dairy, you're sure to find a new favourite to add to your repertoire.
Among the vegan meals on offer are French toast with spiced plums, mushroom mac and cheese, ultimate cheesecake and chocolate fudge cake. They're all accompanied by sumptuous photography.
If you're a vegetarian and enjoy a good barbecued meal - or if you just fancy a change from meat - this little cookbook contains 101 delicious meat-free recipes for you to put on the grill and enjoy.
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Suitable for every season, the book includes recipes for burgers, smoked foods and a tasty selection of skewers, salads slaws, salsas and sauces.
There are even some sweet treats to add the finishing touches to your brilliant barbecue.
From The Australian Women's Weekly, The Vegan Kitchen presents over 130 wholefood recipes that are perfect for a plant-based diet.
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Vegan food has never been more popular, especially now the health and environmental benefits are more widely known, and this book will help anyone who has changed their diet embrace all sorts of new flavours. It shows how accessible it is to eliminate meat, dairy and eggs.
There are fresh recipe ideas that use 'new' alternative ingredients that are readily available and it even has recipes for making your own animal-free yoghurt, cheese, mayonnaise and ice cream.
The late Antonio Carluccio was one of the world's leading chefs and he knew Italian food like no other. In this collection of 120 recipes, he celebrated the taste and versatility of vegetables.
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The 120 recipes in the book reflect both traditional and contemporary Italian recipes. Making the most of humble vegetables, whether eaten raw, cooked or preserved, the recipes include pastas, soups, vegetable bakes and salads, risottos, pickle stews, tarts and dips. There are even cakes and biscuits based around veg!
Essential for every kitchen, these healthy and tasty dishes will change the way you eat veg.
Perfect for college students who want a healthy lifestyle but don't have much time or money, this vegetarian cookbook is full of 300 quick, easy, and budget-friendly recipes, along with tips and a glossary of cooking terms for a beginner chef.Finding time to eat a healthy meal can be difficult for any college student, but for those following a vegetarian diet, the limited fare in campus dining halls can make it nearly impossible. The Quick and Easy Vegetarian College Cookbook can help you create delicious and healthy vegetarian recipes that cost less than takeout and are ready before a deliveryman could arrive. In this cookbook, you will find 300 recipes that range from healthy breakfasts to study-session snacks perfect for all-nighters-without the need for a fully equipped kitchen. With the help of a glossary of cooking terms and checklists of essential kitchen and pantry staples, novice chefs can whip up new favorites like Scrambled Egg Burritos, Quick Pasta Pesto, and Mini Goat Cheese Pizza in no time!
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Radiating bohemian summer glamour, Veggie Very Much is the culmination of Mirjam Leslie-Pringle's mission to bring easy vegetarian cooking to a time-poor (and possibly sunlight deprived) urban population. Shot entirely on location at the Mirjiam's home in Ibiza, she has created nearly 100 beautiful recipes using the island's luscious fruit and vegetables. Ideas for healthy and filling dishes move through the day, from nectarines with Greek yoghurt for breakfast to delicious homemade pizzas for supper, with plenty of family and friends to enjoy them.
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After the success of the UK s #1 best selling student cookbook, NOSH for Students , we wanted to offer a follow-on book for those who had grown in confidence in the kitchen. We have imaginatively called this NOSH for Students Volume 2!! NOSH Volume 2 is the perfect partner to our original book and is designed for those wanting to move on to slightly more adventurous recipes, but who still want the simple approach to cooking that runs through all the NOSH books. Nobody in your house has weighing scales? That s OK. All you need in NOSH student books are a few spoons and a mug. Want to see what you are aiming for? There are photos with every recipe, to whet your appetite and inspire you to have a go. Are you still on a tight budget? We have priced up every recipe, so no more surprises at the till in the supermarket. Finished all the recipes in NOSH for Students? Here are a whole heap of new ones to have a go at.Sorry to cause confusion with this book and the previous book NOSH for Graduates. We have now updated the description of this book to explain things a little clearer. This replaces the previous, now discontinued, book NOSH for Graduates. We loved NOSH for Graduates, but it never managed to reach as many people as we would have liked in its previous format. So we decided to substantially revamp the book to make it perfect for our students and VOLUME 2 WAS BORN?! We hope this clears up any confusion. Thanks The NOSH Family.
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Leon: Fast Vegetarian enables you to make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets. The philosophy at the heart of this book is about cooking and eating delicious, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.
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Mary Gwynn applies her 'Busy Mum's' philosophy to this inspirational collection of failsafe vegetarian recipes, all of which are tried, tested and family-approved. She knows exactly what busy mums need to help them juggle their hectic lives with feeding their families well. At the heart of this is the cleverly stocked store cupboard and fridge, and Mary's shopping tips and short cuts are just what you need to take the stress out of family mealtimes. There are ideas for everyday eating and packed lunches as well as for celebrations and parties, Christmas, and summer barbecues. Creating tasty, healthy dishes that will satisfy veggies and non-veggies alike is easy when you know how...Let Mary be your guide to a new flexible approach to vegetarian eating.
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This is the book that vegetarians have been waiting and pleading for since Terre a Terre first opened its doors in Brighton way back in 1992. The leader of the pack amongst Britain's vegetarian restaurants for over 18 years, and lavishly garlanded with awards and praise, this is their first cookery book, and what a book it is! Over 100 recipes from the repertoire that has made Terra a Terre the most talked about vegetarian restaurant in Britain are accompanied by sumptuously taste-bud stimulating food photography by award-wining food photographer Lisa Barber. Every vegetarian with a serious love of food, and indeed many carnivores who can recognise a very good thing when they taste it, will find this an indispensable addition to their cookery book collection.
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In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Kevin Spacey, Twiggy and Vivienne Westwood.
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This is a collection of more than 450 vegan recipes that highlight the range of flavours that occur naturally within foods. For dedicated vegans or conscientious omnivores who are interested in experimenting with veganism, "Big Vegan" offers recipes that encourage health and nutrition while keeping an eye on the bigger picture - well-being, animal rights and environmental sustainability. The mouth-watering recipes afford a chance to experience the deliciousness of plant-based foods, while imitation meat dishes (learn to make your own tempeh, seitan, and tofu!) will satisfy even the most principled vegan's carnivorous cravings. A stylish and authoritative collection of more than 400 gourmet vegan recipes, "Big Vegan" will become a go-to guide for both committed vegans and those who want to experiment with a plant-based cuisine.
- RRP £19.99
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Britain's foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook. Combining timeless classic dishes with modern recipes, Rose Elliot's New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads. Rose's practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it's a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impressive fully revised edition, Rose includes fantastic new recipes - try Purple Sprouting Broccoli with Lemon Butter Sauce, Wild Mushrooms en Croute or Boozy Banoffee Pie. Whether you're a long-time vegetarian looking for new inspiration or a non-vegetarian who enjoys cooking and eating great food, this book has exciting ideas for all occasions.
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When Simon Rimmer bought a small vegetarian restaurant, he had no idea how to cook. Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, famous for its unusual food and lovely atmosphere. A confirmed meat eater, Simon had to rethink his cooking and has created vegetarian recipes to please even the most dedicated carnivore. This book is a collection of some of his recipes that are quick to prepare but totally delicious. From good old favourites like macaroni cheese to Simon's more exotic fusion creations such as spicy beetroot and coconut soup, "The Accidental Vegetarian" will kill the lentil and sandal image of vegetarianism forever!
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Low-carb & Gluten-free Vegetarian offers a complete range of easy, satisfying and stylish low-carb recipes designed specifically for vegetarians, with the added benefit that they are all gluten-free as well. With all recipes approved by the well-known nutritionist Fiona Hunter, the book offers a varied and exciting menu, that doesn't limit choice in any way. A complete diet is included, from fortifying breakfasts and satisfying main courses, to light lunches and snacks. There are even chapters on party food and sweet desserts. Low-carb & Gluten-free Vegetarian is the ideal companion for those who are trying to lose weight and also those who simply want to follow a long-term weight-maintenance lifestyle.
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This is a practical guide to vegan food and cooking with over 40 tempting recipes, including nutritional advice and more than 350 step-by-step photographs. Explore the full potential of vegan cooking with this informative guide. It includes a useful introduction that covers every aspect of becoming a vegan, from essential nutrition, ethical shopping and the daily diet to eating out and vegan parties and veganism through pregnancy, as well as a comprehensive directory of ingredients. It includes 40 fantastic recipes that cover all meas and occasions, such as Classic Cooked Breakfast, Roasted Root Vegetable Soup, Falafel, Sweet and Sour Vegetables with Tofu, Vegetable Paella, and Parsnip Cake with Orange Icing. It is beautifully illustrated with 350 photographs, including step-by-step techniques and a picture of each finished dish. Full nutritional information is provided throughout. Whether you are already a vegan, or are considering becoming one, this book offers a wealth of advice for living a healthy life. It covers what foods and products to avoid and how to replace them, maintaining a balanced diet, preparing meals for the family, planning foods for pregnancy, eating out and entertaining at home. An in-depth directory of ingredients contains every kind of natural food, from fruits, vegetables, grains, nuts and seeds to tofu, herbs and vegan alternatives to dairy products. This book also contains 40 sumptuous recipes so that you can put all these ingredients into action, making it the perfect addition to any vegan's kitchen shelf.
15-Minute Vegan features 100 brand new vegan recipes that can be prepared in mere moments. Using ingredients that are available in supermarkets, the recipes are as easy as can be - from shopping to cooking to serving. The book starts with Katy's introduction to vegan cooking and cooking, with advice on the equipment you need to make your cooking go faster, plus essential storecupboard ingredients. In chapters covering Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, Katy offers 100 straightforward recipes and tips about preparation, freezing and storing. Whether you're already eating vegan or just want to try something new, nothing could be simpler and faster than 15-Minute Vegan.
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FOREWORD BY JAMIE OLIVER A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now. How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, 'A Modern Way to Eat' covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.
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"How do you get your protein?" As a vegan, you're sure to get asked this question often. Most likely, you've even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven't used these ingredients before. Never fear. Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe included within this cookbook uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!
- RRP £16.00
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