When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.-a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.'s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network's Cupcake Wars. Sticky Fingers' Sweets is packed with one hundred of her beloved recipes- from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers' most popular sweets- Little Devils, Cowvins, and Sticky Buns. Petersan also includes "love bite" nutritional tips and valuable tricks-of-the- trade techniques that every home baker will appreciate. The number of people embracing a vegan lifestyle continues to grow. Like Erin McKenna's BabyCakes and Isa Chandra Moskowitz's bestselling cookbooks, Sticky Fingers' Sweets and Petersan's delectable-and secretly healthy-recipes will be greeted enthusiastically by anyone and everyone who loves to bake.

    It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

    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.

    There's no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals…no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.)In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave—lasagna, tacos, barbecue, curries, stews, and much more--and it's all:--Only 200 to 400 calories per serving--Plant-based and packed with nutrients--Low in saturated fat and sugar; high in fiber--Drop-dead deliciousYou'll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy for health at any size.

    Simpson, the master of vegan comfort food, is back again with food thats crave-worthy and conscience-friendly: 150 satisfying, flavorful, all-new recipes to enjoy from breakfast to dinner and anytime in between. However you define comfort food, Alicia's got you covered with down-home Southern standards, Tex-Mex fiesta favorites, backyard BBQ fare, old-fashioned one-dish meals, riffs on classic takeout - and a few surprises destined to become new standbys.

    Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.Terry’s new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.

    Not only is its fare local, seasonal, organic, and sustainable, but also so flavorful and satisfying that customers—vegan and omnivore alike—are constantly asking for recipes to cook at home. This collection answers that call, with simple yet impressive recipes for Chickpea Crepes, Ginger-Seitan Dumplings, Live Lasagna, Chocolate Mousse Towers, Cucumber-Basil Martinis, and more. Expanding the horizons of vegan fare with appetizers, soups, salads, mains, brunches, desserts, cocktails, and wine pairings, Candle 79 Cookbook invites every home cook to make truly green cuisine.

    Sit down to a dinner that looks and tastes great, but just happens to be completely plant-based so it's also good for you. That's how Ginny McMeans cooks, and here she shares 125 of her favorite recipes. Every recipe can also be made-ahead and frozen for later, as these meals are designed for the busy person. This is delicious, homemade, everyday food that you can cook fresh on a whim or pull from your freezer for a quick healthy supper. Recipes include:Sweet Potato Chili LogsRanch TacosSlow Cooker Marinara SauceGreen Bean CasseroleSoft Cinnamon Sugar Pretzel BitesIt's the kind of food you'll simply want to make and eat.

    You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.Within these pages you will find recipes to please all the senses, including:• Mango Curry Tofu• Whole Roasted Cauliflower in Makhani Gravy• Baked Lentil Kachori Pastries• Quick Tamarind-Date Chutney• Avocado Naan• Fudgy Cardamom SquaresThe recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.

    With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan! From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.

    Influenced by slasher films, pro-wrestling, punk rock and heavy metal, her quirky-yet-delicious comfort foods are a refreshing take on vegan eating with award-winning flavors. Along the way, her off-color humor, irreverent rants and density of pop-culture references will make you laugh out loud.Inside this high-energy cookbook you'll find recipes for Bike Messenger Brownies—inspired by the espresso-infused chai latte these speed demons use to fuel up; and Crouching Cornbread, Hidden Broccoli—Natalie's sneaky way of getting her son to eat vegetables. Other creations include the Grilled Mac ‘n' Cheez Sandwich, Taco Lasagna, Chick-O Cheesecake, and her Shepherd's Pie Pizza, about which she writes, "Some people were born to rock n' roll. Others were born to ride. I was born to put mashed potatoes on pizza."Bake and Destroy was named one of the most anticipated cookbooks of the year by VegNews.

    A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice or seasoned.Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values:Chocolate Chip Scones  Cranberry Nut Bread  Lemon Cheesecake  Dessert Crepes  Strawberry Pie with Chocolate Chunks  Cinnamon Coffee Cake  Chocolate Peanut Butter Cupcakes  Raspberry Sorbet  Oatmeal Raisin Cookies  Soft Pretzels  Blueberry Cobbler  Chocolate Almond BrittleFree of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can't believe it's vegan!Complete with luscious color photos, this book will be an essential reference for every vegan.

    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!

    Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero's enthusiasm for her culture shines through every recipe.Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics: how to make the perfect tamale, salsa to complement any dish, and beans from scratch--plus special treats like flan, churros, and more.Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.

    Enjoy eating and cooking all your favourite cheesy dishes without the cholesterol, animal products and dairy allergies that can be harmful to your health.