Here are 100 books that Yoga Kitchen fans have personally recommended if you like
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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.
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.
The Preserves You Love, SWEETER THAN EVER After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars , preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices,and less of them. The…
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.
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.
It isn't necessary to be intimidated by the idea of making cheese-vegan cheese is simple and straightforward with clean, basic ingredients. Here, Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables and natural helpers like carrageenan, agar-agar and nutritional yeast. Her flavoursome creations are enhanced with herbs and spices and run from incredibly easy to more complex, mimicking familiar cheeses, including: French-Style Brie, Herbed Feta, Aged Gruyere.
Armed with tips for building the perfect cheese plate and drink pairings, budding vegan cheese-makers will…
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 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.
This is the 1st recipe book that we self-published way back in 1997. It's a collection of our most frequently asked for recipes at Demuths Vegetarian Restaurant in Bath. It contains a wealth of vegan & vegetarian soups, starters, main dishes, salads & puddings. Sixty thousand people eat in Demuths each year. Many of them are vegetarians but many more of them are omnivores. The recipes are easy to make & delicious to eat when made with love & attention. This book is for those who care for their friends & themselves because at the end of the day a…
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.
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!
Think you know vegan cooking? Lengthy, complicated recipe lists, expensive, hard-to-find ingredients, flavourless food? Think again! Let Aine Carlin, creator of popular vegan lifestyle blog Pea Soup Eats, enlighten you with her delicious recipes and straightforward tips. Keep it simple with easy-to-follow recipes, using a sensible number of ingredients that can be found in your local supermarket. Keep it tasty with chapters including Breakfast, Brunch & More, Light Lunches & Simple Suppers, Something Special, Sauces & Sides and Sweet Treats. Delight your senses and tantalise your tastebuds with Rosemary and Pear Stuffed French Toast, Santorini Spaghetti or Sweet Potato Sushi.…
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
This was a ground breaking book at the time and makes the case from a food security and sustainability perspective as to why humans should embrace vegetarianism as a lifestyle change. It is the second book on food, after Food is Your Best Medicine, that led me to becoming a vegetarian.
Discover a way of eating that revolutionized the meaning of our food choices and sold more than 3 million copies—now in a 50th-anniversary edition with a timely introduction plus new and updated plant-centered recipes
“Frances Moore Lappé is one of the few people who can credibly be said to have changed the way we eat—and one of an even smaller group to have done it for the better.”—The New York Times
In 1971, Diet for a Small Planet broke new ground, revealing how our everyday acts are a form of power to create health for ourselves and our planet. This…
I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
Kathryne is behind the vegetarian food blog, Cookie + Kate, and this cookbook includes favorite recipes such as Southwestern Roasted Veggie Salad, Lentil Soup, Butternut Squash Chipotle Chili, and homemade granola. I love that she incorporates roasted vegetables into so many salads and other dishes. It's my favorite way to prepare vegetables. Lots of photos throughout, which is a feature I appreciate in any cookbook.
Her friendly commentary inspires readers to step into the kitchen and cook healthy meals, again and again. And the book wouldn't be complete without plenty of pictures of her lovable, food- obsessed puppy sous chef, Cookie, of course! With delicious recipes like chai-spiced steel-cut oats, a pesto and quinoa power salad, jasmine tea mojitos, and reader favourite banana oat bread, Love Real Food is a natural extension of Taylor's blog, including the hallmarks that entice her many readers to visit her site daily for more. She's got quite the fanbase eagerto buy the book: Her blog has more than a…
I have published 21 books, with three more on the way, and many deal with my kitchen garden at Roughwood and the massive seed collection started by my grandfather in 1932. Many of my books have won awards and several of them, especially Heirloom Vegetable Gardening, have become “breakthrough” texts in that they have shifted the conversation in a new direction. In short, I have helped make mainstream heritage fruits and vegetables, and my books are intended to help my readers enrich their lives by giving them meaning and context. It’s a story about learning to live well from simple basics: about discovering the gold in your own backyard.
I have all of Jane Grigson’s books and to me each one is special. Jane was a personal friend and while she lived in the UK and I lived in the US we often spent hours on the telephone discussing the finer points of pawpaws or persimmons. We also shared the same birthday. Jane discovered she had cancer and decided to meet it head-on by shifting to a plant-based diet. That is her overarching philosophy, and it pervades her books. And while her books reflect that personal journey toward healing, they are also useful because like me she was an epicure with hoe, her food writing was not an abstraction, she wrote from hands-on experience.
In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ""Broccoli Salad"" to the engagingly esoteric ""Game with Tomato and Chocolate Sauce."" Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There…
As the author of nine cookbooks, I strive to help readers master new skills and to become more comfortable in the kitchen. I’m constantly reading other cookbooks to keep my fingers on the pulse of what’s happening in the food world, as well as to improve my own culinary prowess. It’s been nearly 20 years since I graduated from culinary school, and I love that I can open a book to refresh a forgotten skill, learn a new one, or delve into the “why” behind cooking’s biggest questions. These books have kept me entertained and intrigued, not to mention well-fed. I hope they do the same for you!
A few years ago my family decided to cut back on our consumption of meat. One of the world’s most famous vegetarian chefs, Yotam Ottolenghi, came to my rescue in the form of this cookbook, which has truly expanded my ideas of how vegetables, grains, and other plant-based foods can be prepared. The chapters are organized by ingredient, which is handy if you shop your farmer’s market and need some ideas on how to prepare those gorgeous eggplants or the bumper crop of green beans you’ve brought home. The unexpected combinations and preparations have given me permission to be more creative with how I prepare vegetables. Some of the more unusual recipes that I’ve loved include Eggplant with Buttermilk Sauce; Tomato, Semolina, and Cilantro Soup; and Broccoli and Gorgonzola Pie.
The cookbook that launched Yotam Ottolenghi as an international food celebrity
If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook
A vegetarian cookbook from the author of Jerusalem A Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.
Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam…
Thirty-two years ago, I got my start as a chef by cooking in a shoebox cafe in Boston that played with curious Asian ingredients. Ten years later, after using lots of Asian cookbooks, I was incorporating Thai and Vietnamese cooking into my menus at the restaurant I was running. A few years after that, I opened and ran a Vietnamese restaurant in Cambridge (unfortunately, after major success, it burned down after a year). After this, the tourism board of Malaysia sent me on a four-week trip to write about the street food for FoodArts magazine. It is these experiences that greatly influenced my interest in Southeast Asian cooking.
This is a glossy cookbook published first in India and then in 1994 by an Australian division of Harper Collins. I’ve made many, many recipes in this book and it’s opened my eyes to the meat-free, texturally complex cuisine of South India. The careful but dynamic mix of ingredients such as mustard seeds, curry leaves, dried coconut, dal, and cumin seeds used in tempering dishes brings the food to life. I recommend this book to the curious and adventuresome home cook who enjoys shopping at Indian markets. The recipes are solid and for the most part easy once you become familiar with its cuisine and techniques.
"Dakshin" in an ancient Sanskrit word meaning "south." It symbolizes what this Indian cookbook is all about - the best and most delicious of South Indian vegetarian cuisine.
Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh, and the union territory of Pondicherry, the recipes in this vegetarian cookbook bring traditional South Indian cooking within reach of any cook in any kitchen.
From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the…
I am a naturopathic therapist, teacher, and writer working mainly with plant medicine since 1989. For decades, I’ve been teaching many aspects of natural healing and have written 5 books, published in 6 languages, on various aspects of my work. One of my favourite books is DEEPLY HOLISTIC, a Guide to Intuitive Self-Care, a synthesis of much of the advice I’ve given clients over my 30 years of practice.
Forks Over Knives describes how changing your diet (forks) can be used to good effect to improve health, therefore, avoid the need for surgery (knives). This is a book about the most important advice on healthy eating – guess what? eating a whole-food, plant-based diet. It is full of inspiring success stories of people who have taken charge of their diet and transformed their health, as well as useful recipes.
The author advocates entirely plant-based, and although there is a healthy way to eat animal products, the foundational diet for everyone needs to be mostly plants, and most definitely whole foods, meaning not processed or industrially produced.
The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer?
For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life.
It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures…
