The best books about conscious plant-based cookery

Veronika Sophia Robinson Author Of The Mystic Cookfire: The Sacred Art of Creating Food to Nurture Friends and Family
By Veronika Sophia Robinson

Who am I?

Veronika Sophia Robinson has eaten a plant-based diet for forty-eight years and knows what healthy and delicious vegan and vegetarian food should taste like. She has had extensive experience in cooking for others whether around her kitchen table or in a yurt with no electricity feeding up to fifty families for five days (for many years). The Mystic Cookfire is a tome of over 400 pages. It is an expression of her deep love and respect for food, conscious cookery, and intentional eating. Her second recipe book Love From My Kitchen is a collection of vegan, gluten-free recipes based on the four elements: fire, earth, air, and water. She’s delighted that her granddaughter is a fourth-generation vegetarian.


I wrote...

The Mystic Cookfire: The Sacred Art of Creating Food to Nurture Friends and Family

By Veronika Sophia Robinson,

Book cover of The Mystic Cookfire: The Sacred Art of Creating Food to Nurture Friends and Family

What is my book about?

The Mystic Cookfire is an abundant and inspiring celebration and collection of vegetarian favourites suitable for friends and family. From sweet and sour aubergines to cauliflower biryani; French lentil tart to polenta pizza; dandelion and cinnamon fritters to marmalade gingerbread, these mouthwatering recipes will leave you asking for more. Beautifully illustrated, with room for notes, this treasure of easy-to-prepare meals offers more than 280 recipes for breakfast, lunch, dinner, and picnics. Learn to make tasty dips, dressings, breads, salads, soups, and more. The Mystic Cookfire is a celebration of one of mankind’s most honoured and revered pleasures. More than just a recipe book, it takes the reader on a journey through food consciousness.

The books I picked & why

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Naturally Sweet Food in Jars

By Marisa McClellan,

Book cover of Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More

Why this book?

As a lover of preserving the abundance of produce from my orchard and garden, this book has proved to be just what I was looking for: LESS SUGAR! It is ideally suited to the health conscious preserver who enjoys inventive and interesting recipes. Cleverly organised by sweetener: coconut sugar, maple syrup, honey, dried fruits, juices, agave, it’s a fantastic mix of interesting flavour combinations, manageable batches, and awareness of the seasons.


Vegan Cheese

By Jules Aron,

Book cover of Vegan Cheese: Simple, Delicious Plant-Based Recipes

Why this book?

Whether for reasons of ethics or health, more and more people are looking for dairy cheese substitutes. Commercial versions are often poor imitations. This book is like winning cheese lotto! There are 60 plant-based cheeses (no easy feat) made using vegetables, tofu, seeds and nuts, ranging from firm to sharp, creamy to mild. These recipes draw on only natural ingredients and techniques. You can create the perfect cheese platter with spreads, sauces, sprinkles, block and wheel cheeses, soft and fresh cheeses, and accompaniments. Easy to follow. Beautiful photography.


Yoga Kitchen

By Faith Stone, Rachael Guidry,

Book cover of Yoga Kitchen: The New Shoshoni Cookbook: More Recipes from the Shoshoni Yoga Retreat

Why this book?

The recipes in this book are so good because they were created by cooks who always go about their work with a smile. Cooking with Shakti changes everything, and is the divine ingredient in each meal. The authors treat foods as divine substances because they contain the essence of life. Your cooking will never be the same again after reading this book and approaching each meal with consciousness. The recipes are easy to follow, well laid out, and taste fabulous! No matter how often I declutter my massive recipe-book collection, this one always remains as a faithful culinary companion and inspiration.


Positively Vegetarian

By Rachel Demuth,

Book cover of Positively Vegetarian

Why this book?

I bought this treasure of a recipe book after dining at Demuths. The food was exquisite. A recipe book that’s based on meals which have been tried and tested over and over by a judicious public is different to other recipe books. In its time, more than sixty thousand people a year have eaten in Demuths. Surprisingly, many of those diners weren’t vegetarian but omnivores.  This book is a magnificent collection of the most frequently asked for recipes. Some of the best recipe books are those which don’t feature colour photographs: the focus is entirely on the written recipe and easy-to-find ingredients. This book remains unrivalled in the vegetarian-recipe field.


Keep It Vegan

By Aine Carlin,

Book cover of Keep It Vegan

Why this book?

True to the subtitle, these recipes are delicious, healthy and simple. The best recipe books have stories woven throughout and you read them like a novel. Keep It Vegan makes you want to slow down and savour each page, and it leaves you infused with passion and pride for creating dishes which nurture and satiate. Recipes include Rosemary and Pear-Stuffed French Toast to Sweet Potato and Kiwi Soup to Pea and Lemon Risotto with a mint oil drizzle to Smokey Moroccan Chickpea Stew with Saffron-infused Couscous to No-Bake Strawberry Vanilla Cheesecake. Every page is a delight!