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.
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.
This cookbook serves up a delicious combination of pleasurable dining, consicous energy, and cultural diversity. At the Shoshoni Yoga Retreat a bevy of good cooks, motivated by their yoga practice, create the heavenly food enjoyed by retreat guests. In Yoga Kitchen master chefs Faith Stone and Rachel Guidry present favorite meals of both the guests and staff. These recipes feature American comfort foods blended with the invigorating and unique flavors of Indian, southwestern, and continental traditions.
They also show how to apply the practice of mindfulness in the kitchen, cook with "shakti", and eat in harmony with the seasons. You'll…
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’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.
They had me at “bowl” and “one-dish meal”… I love the variety of foods from all over the world, from ramen bowls to burrito bowls. Nothing hits the spot on a cold and rainy night like a delicious broth or warm curry. This cookbook focuses on fresh and seasonal ingredients, combined in satisfying one-dish meals. Recipes like Spring Pho and Sesame Beet Dumplings are creative and flavorful, yet relatively simple.
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form. With the bowl as organiser, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelised spring onions, peas, and baby bok choy. His edamame dumplings with mint…
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…
I’ve been a fan of vegetables as long as I can remember, I went plant-based as a young girl and have never looked back. I love to celebrate vegetables in their wholesome, vibrant goodness and put them at the center of your diet. I love nothing more than pairing different flavours and textures to create feel-good food that tastes as good as it does for you and the planet. I have been running my blog – Rebel Recipes for over 6 years and have four plant-based cookbooks with fans from across the globe!
I absolutely love all of Anna’s recipes and her latest book is wonderful. Like all of her books, her focus is on taste and being naturally healthy. This book has a sustainability focus, with recipes focusing on using up leftover veg and ways to reduce waste. But ultimately you are going to get recipes that work and are incredibly delicious.
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly.
In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.
There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters…
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’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.
I’ve been a fan of the Minimalist Baker’s website for some time, and I have made many of the recipes again and again, including Golden Milk Macaroons, 5-Ingredient Granola Bars, and Sweet Potato Enchiladas. While I’m not a vegan (and neither is the author), I do like expanding my list of go-to plant-based recipes. I love that this cookbook has simple ingredient lists and beautiful photos throughout.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare
Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:
• Recipes that each require 10 ingredients or less,…
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
This big compendium of recipes is comprised of ethnic, vegetarian meals the Moosewood staff makes on their day off. If you’re craving Chinese or Russian, this is your motherlode. You may have to tinker with the recipes that have too many carbohydrates (use rice instead of noodles) or skip them altogether, but you’ll find gems you keep going back to. (Mine has bookmarks for Cheese and Nut Dessert Balls from India and Moroccan Stew.)
Since its opening in 1973, Moosewood Restaurant has been famous for creative food with a health conscious, vegetarian emphasis. Each Sunday diners have been offered a new ethnic or regional cuisine, deliciously adapted from traditional recipes. In this cookbook, each of Moosewood's 18 collective members who prepare and serve its meals has contributed a chapter on his or her regional or ethnic speciality from Northern Africa to China and Japan, from Scandinavia to the Caribbean and from the south of France to the Southern USA. Each chapter includes a cultural history, characteristic ingredients and cooking styles, and a tantalizing array…
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…
