It’s easy to make great food at home using the fewest number of ingredients and ones that can easily be found at any store, on any budget.The Happy Herbivore Cookbook includes:•-A variety of recipes from quick and simple to decadent and advanced•-Helpful hints and cooking tips, from basic advice such as how to steam potatoes to more specific information about which bread, tofu or egg replacer works best in a recipe•-An easy-to-use glossary demystifying any ingredients that may be new to the reader•-Healthy insight: Details on the health benefits and properties of key ingredients•-Pairing suggestions with each recipe to help make menu planning easy and painless•-Allergen-free recipes, including gluten-free, soy-free, corn-free, and sugar-freeWith a conventionally organized format; easy-to-follow, step-by-step instructions; nutritional analyses, colorful photographs; funny blurbs at the beginning of each recipe; helpful tips throughout; and chef’s notes suggesting variations for each dish, even the most novice cook will find healthy cooking easy—and delicious!

    But not any longer! Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:-Cherry Vanilla Bean Pancakes-Mediterranean Croquettes-Coconut Asparagus Soup-Roasted Red Pepper & Fava Salad-Walnut Ravioli with Vodka Sauce-Rosemary, Leek & Potato Pie-Chocolate Hazelnut Brownie Cheesecake-Banana Berry CobblerLive a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!

    Now they invite home cooks into this universe of indie veganism, presenting foolproof recipes that will be a hit with every slacker, penny-pincher, and hipster on the block. With easy recipes for breakfast, lunch, dinner, and munchies, this is a gateway cookbook for anyone who wants to eat fewer animal products and more veggies.

    You can start the day with New York–Style Crumb Cake, light and zesty Lemon Poppy Seed Muffins, luscious Chocolate Babka, or decadent Tiramisu Pancakes (topped with a dollop of cool Coconut Whipped Cream). Here, too, are more than a dozen inventive, innovative, irresistible cupcake recipes, including Chloe’s Cupcake Wars’ Award-Winning Chocolate Orange Cupcakes with Candied Orange Peel, saffron- and cardamom-spiced Bollywood Cupcakes, and rich and boozy Chocolate Beer Cupcakes with Irish Whiskey Buttercream. Chloe’s got you covered for the holidays with her Easy Apple Pie and Absolutely Perfect Pumpkin Pie, Holiday Trifle, Nuts for Hot Cocoa, and Pumpkin Spice Latte. She re-creates classic desserts and treats from Chocolate Chip Cookies to Classic Crème Brûlée, and veganizes store-bought favorites with her Oreo-style Chloe O’s, Pumpkin Whoopie Pies, Animal Cookies, and Black-and-White Cookies—which are better (and healthier) than what you’ll find at the grocery store. Chloe also serves up brand-new triumphs like her dreamy Lemon Olive-Oil Cake, Rosemary Ice Cream with Blueberry Sauce, Coconut Cream Pie, Chocolate Cream Pie, Coconut Sorbet with Cashew Brittle, and good-to-the-last-drop milkshakes. Who can possibly resist? Go ahead and lick that spoon—there are no worries when you bake vegan! With gorgeous color photography, clever tips, and a comprehensive section on vegan baking basics to get you started, Chloe’s Vegan Desserts will be your new vegan dessert bible.

    Ms Cupcake brings her north American influences to the flavourings with peanut butter cookie sandwiches, snickerdoodles and fried cookie dough balls, plus she puts her own twist on British classics like her victoria sponge cake and bakewell tart cupcakes.With fun, fifties-style photography featuring Ms Cupcake's quiffed and tattooed staff, this will be a retro treat for modern foodies, oozing Ms Cupcake's unique, larger-than-life personality and filled with useful hints, hot tips and trade secrets for vegan and food-intolerant cooks.

    From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

    For vegan blogger Bianca Phillips, it's also about creating no-frills, no-nonsense dishes that warm the soul and keep rich Southern traditions alive. As she explains,the Dirty South isn't about cleanliness; it's about ties to the land and the hominess of passing on a rich culture of good food and good times.Plant-based staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for centuries, give simple soul food dishes a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern food ways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare.Cheese-free Ro-Tel dip, country-fried tempeh steak, eggplantjambalaya and smoky stewed okra and tomatoes are a sample of the classic Southern comfort food that awaits.

    By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall health--including preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: A full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day--starting this year and continuing through a long and healthy life.

    This must-have cookbook features recipes inspired by The Betty Crocker Cookbook, as well as hundreds of original, never-before-seen recipes sure to please even meat-eaters. It also offers insight into why Betty Crocker has been an icon in American cooking for so long-- and why she still represents a certain style of the modern super-woman nearly 100 years after we first met her. With new classics for breakfast, lunch, dinner, and dessert, including omelets, stews, casseroles, and brownies, Betty Goes Vegan is the essential handbook every vegan family needs.

    You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.

    unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs.Get healthy and energetic with Get It Ripe.In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.

    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.

    Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again. Eat your veggies and go vegan!

    Enticing people into the kitchen, Hannah displays a wide array of desserts, including her: Triple Threat Chocolate Cheese Cake Coconut Creme Pie Golden Glazed Donuts Orange Dreamsicle Snack Cake Butterscotch Blondies Chocolate Chip Cookie Pie Brilliant Berry Parfaits Pumpkin Toffee Trifle Award-Winning Mocha Devastation Cake Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!

    Anna Thomas’s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. “From my kitchen to yours,” Thomas says, “here are the best soups I’ve ever made.” Her wonderfully creative recipes make use of fresh, seasonal produce—try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder—each recipe has room for variation, and nearly all are vegan-friendly. Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts—and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking. line art.