{"title":"Vegan Books","description":"","products":[{"product_id":"the-vegan-creamery-plant-based-cheese-milk-ice-cream-and-more-a-cookbook","title":"The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More (a Cookbook) (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMiyoko Schinner\u003c\/b\u003e is an award-winning chef, author, entrepreneur, and activist for animals and food systems. Named a \"Gamechanger\" by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and featured on the Forbes 50 over 50 list, she is the founder and former CEO of Miyoko's Creamery, a company with products distributed in more than 20,000 stores in North America, and is often credited with having helped to create a new category of food. Miyoko is also the founder of Rancho Compasión, a non-profit farmed-animal sanctuary located in Northern California that is home to more than 100 animals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"The Vegan Creamery\u003c\/i\u003e is more than a Miyoko Schinner book. It's a revolution. A true pioneer, Schinner has transformed the plant-based culinary world with her relentless innovation and passion. Her recipes are not just dairy-free alternatives; they are works of art that empower chefs and home cooks alike to create delicious, compassionate cuisine. She continues to inspire me and countless others to push the boundaries of what's possible in vegan cooking.\" \n\u003cb\u003e--Charity Morgan, chef and author of \u003ci\u003eUnbelievably Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Miyoko Schinner has been a true pioneer in elevating vegan cuisine, particularly in the realm of cheese and dairy alternatives. Her ability to bring depth, texture, and complexity to plant-based foods has helped shift perceptions, proving that vegan food can be just as indulgent, refined, and satisfying as its traditional counterparts. \n\u003ci\u003eThe Vegan Creamery\u003c\/i\u003e is indeed a must-read for anyone interested in plant-based cooking, whether they're fully vegan or simply looking to explore new flavors and techniques. Schinner has a deep understanding of fermentation, umami, and traditional culinary methods, which she translates beautifully into her recipes.\" \n\u003cb\u003e--Dominique Crenn, chef and owner of Atelier Crenn, San Francisco\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Miyoko Schinner is the original mastermind of plant-based cheese. Her recipes have encouraged so many to step away from dairy and replace it with her artisan cheeses. I cannot wait to work my way through her new and inspiring recipes in this book!\" \n\u003cb\u003e--Tara Punzone, founder and chef of Pura Vita and author of \u003ci\u003eVegana Italiana\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Miyoko Schinner is a visionary vegan chef, social entrepreneur, and plant-based cheese pioneer. She is also a prolific author, and we are fortunate that she continues to share her innovative approach to crafting plant-based dairy alternatives in \n\u003ci\u003eThe Vegan Creamery\u003c\/i\u003e. This book offers delicious, creative recipes that nourish our bodies, support the planet, and honor all living beings, making it a must-have for vegans and nonvegans alike.\" \n\u003cb\u003e--Bryant Terry, James Beard and NAACP Image Award-winning author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e and \u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA delectable collection of over 75 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of \u003ci\u003eArtisan Vegan Cheese\u003c\/i\u003e.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eImagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it's actually plant-based. Now you can make all the dairy products you love--milks, creams, cheeses, savory spreads, and rich desserts--with nuts, seeds, and other plant-based ingredients instead of animal products. \n\u003cp\u003e\u003c\/p\u003eMiyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in \n\u003ci\u003eThe Vegan Creamery\u003c\/i\u003e. This book encourages people to dig deeper into what various plant milks can do. You'll learn to use the age-old concepts of culturing to make \n\u003cb\u003eFrench-Style Soft Truffle Cheese\u003c\/b\u003e, perfect on a charcuterie board, and fermenting plant-based milk to create \n\u003cb\u003eReggie Goat Cheese\u003c\/b\u003e, a tangy spread that is delicious atop a pizza. You'll use atypical plant-based ingredients like watermelon seed milk to make \n\u003cb\u003eMozzarella \u003c\/b\u003eand mung beans to make \n\u003cb\u003eHalloumi\u003c\/b\u003e. Alongside these delectable dairy-free cheese creations, you'll learn to make \n\u003cb\u003e Pumpkin Seed-Oat Yogurt \u003c\/b\u003eto serve with a bowl of fresh fruit or \n\u003cb\u003eSalted Maple Chocolate Chip Cookie Ice Cream\u003c\/b\u003e to satisfy your cravings for a rich dessert. \n\u003cp\u003e\u003c\/p\u003eMiyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. \n\u003ci\u003eThe Vegan Creamery \u003c\/i\u003eis just the cookbook to guide you on your plant-based journey.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921563386137,"sku":"SPTM-9780593836071","price":30.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/spiral_cover_58.png?v=1773726106"},{"product_id":"the-korean-vegan-homemade-recipes-and-stories-from-my-kitchen-the-korean-vegan","title":"The Korean Vegan: Homemade: Recipes and Stories from My Kitchen (The Korean Vegan) (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Joanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. As Joanne likes to say, she loves to \"veganize\" Korean cuisine and \"Koreanize\" everything else. This book is a tribute to all the food influences that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoanne Lee Molinaro\u003c\/b\u003e is the author of The Korean Vegan Cookbook and a Korean American social media star, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Her immensely popular TikTok and Instagram, @thekoreanvegan, incorporate her recipes with personal narration. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNamed a Must-Read Cookbook of Fall 2025 by \u003ci\u003eSaveur\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eJoanne Molinaro, author of the New York Times Bestselling and James Beard Award Winning Korean Vegan Cookbook, returns with fresh new dishes with Korean twists\n\u003cp\u003e\u003c\/p\u003eJoanne Molinaro is everyone's favorite storytelling vegan cook. On her platform, The Korean Vegan, she's known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from Kimchi to Korean-inspired pasta dishes. Whether it's a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in The Korean Vegan: Homemade, Joanne offers the recipes that she makes most often at home. \n\u003cp\u003e\u003c\/p\u003eAs Joanne likes to say, she loves to \"veganize\" Korean cuisine and \"Koreanize\" everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavors they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in Fried Rice Waffles; a question from her father leads to Joanne learning to make his childhood favorite noodles, Janchi Guksu; her Pesto Tteokbokki combines her husband's Italian roots with her own; and her love of savory snacks and kimchi helps invent Buffalo Kimchi Artichoke Dip. With her stunning signature photography and tips for building a Korean pantry, Joanne celebrates the magical connections between family, home, and food.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":51921581670681,"sku":"SPTM-9780593541296","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/fb904be7-0d91-42cb-9f9c-1eaf11aed543_864x864_1e81ea40-d300-45f7-889d-01b76e304563.png?v=1784452603"},{"product_id":"the-homemade-vegan-pantry-the-art-of-making-your-own-staples-a-cookbook","title":"The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A guide to creating vegan versions of staple ingredients to stock the fridge and pantry--from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. 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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. 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-colour photos, the book 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Miyoko's recipes for vegan basics are thoughtfully crafted and the photography is so artistic and inspiring that I can hardly wait to start cooking! It is a beautiful book that would make a great gift for any occasion.\" \n\u003cbr\u003e\n\u003cb\u003e-- Alicia Silverstone, vegan activist, actress, and author of \u003ci\u003eThe Kind Diet\u003c\/i\u003e and \u003ci\u003eThe Kind Mama\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Showcasing a mouthwatering array of condiments, stocks, pastas, classic comfort foods, and more, \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e will show you how fun and delicious it can be to make your favorite food staples at home. Miyoko's culinary genius shines through in every recipe and the photos are nothing short of sublime!\" \n\u003cbr\u003e\n\u003cb\u003e-- Jason Wrobel, celebrity vegan chef and host of \u003ci\u003eHow to Live to 100\u003c\/i\u003e on the Cooking Channel\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e makes world-class vegan dishes possible for everyone at every skill level. This is all thanks to Miyoko, a chef who...brings a passion to her recipes that gets both herbivores and omnivores excited.\" \n\u003cbr\u003e\n\u003cb\u003e-- Isa Chandra Moskowitz, author of \u003ci\u003eIsa Does It\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Store-bought vegan foods are aften processed to compensate for nonvegan ingredients, but as chef Miyoko Schinner argues, it's easy to make tasty staples at home, from eggless mayo to pancake mix.\" \n\u003cbr\u003e\n\u003cb\u003e-- \u003ci\u003eTime\u003c\/i\u003e magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tEntrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, \n\u003cb\u003eMIYOKO SCHINNER\u003c\/b\u003e is dedicated to pleasing the omnivore's palate in all of us. She refuses to give up on those who haven't made the switch to plant-based foods and continues to offer progress through the senses, not just the intellect, using diverse avenues. These have included a restaurant and natural food company that distributed products nationwide and supplied cookies and pastries to United Airlines. \n\u003cp\u003e\u003c\/p\u003e Inspiring the general public through her 5 cookbooks, including the best-selling and \"groundbreaking\" \n\u003ci\u003eArtisan Vegan Cheese\u003c\/i\u003e and the just-published \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e, Schinner also recognizes that not everyone will take up the cause in their own kitchens. To answer this call, in 2014, she launched an artisan vegan cheese company, Miyoko's Kitchen, which set out to redefine the category of \"cheese\" with its unctuous, decadent, delicious flavors of handcrafted cheeses made from nuts. Miyoko's Kitchen currently ships nationwide through ecommerce as well as regular distribution channels, and exports to Australia and Hong Kong. \n\u003cp\u003e\u003c\/p\u003e No stranger to public speaking or media attention, Schinner also co-hosts the national cooking show \n\u003ci\u003eVegan Mashup\u003c\/i\u003e, presents live at major events around the country, and is frequently featured in national and local media.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tcontents \n\u003cbr\u003e foreword by isa chandra moskowitz 8 \n\u003cbr\u003e introduction 10 \n\u003cbr\u003e condiments 15 \n\u003cbr\u003e classic eggless mayonnaise 16 \n\u003cbr\u003e lemon cashew mayo 18 \n\u003cbr\u003e oil-free eggless mayo 19 \n\u003cbr\u003e squeeze bottle yellow mustard 20 \n\u003cbr\u003e dijon mustard 21 \n\u003cbr\u003e ale and brown sugar mustard 22 \n\u003cbr\u003e basic ketchup 24 \n\u003cbr\u003e erster (oyster) sauce 26 \n\u003cbr\u003e teriyaki sauce 27 \n\u003cbr\u003e vegan fish sauce 28 \n\u003cbr\u003e zippy barbecue sauce 30 \n\u003cbr\u003e no-anchovy worcestershire sauce 31 \n\u003cbr\u003e roasted tomatoes and tomato \"elixir\" 33 \n\u003cbr\u003e roasted tomato skin pesto 36 \n\u003cbr\u003e that bottle of italian dressing 38 \n\u003cbr\u003e ranch dressing 39 \n\u003cbr\u003e creamy no-oil caesar dressing 41 \n\u003cbr\u003e not-tella chocolate hazelnut spread 42 \n\u003cbr\u003e any-fruit chutney 43 \n\u003cbr\u003e jam: the easy, cheat method 44 \n\u003cbr\u003e grape and wine jelly 46 \n\u003cbr\u003e fig and lavender jam 47 \n\u003cbr\u003e dairy- and egg-free goodness 49 \n\u003cbr\u003e creamy soy milk with no beany flavor 51 \n\u003cbr\u003e cashew milk 53 \n\u003cbr\u003e almond milk and coffee creamer 54 \n\u003cbr\u003e cashew cream 56 \n\u003cbr\u003e cashew or almond crème fraîche 57 \n\u003cbr\u003e glorious butterless butter 58 \n\u003cbr\u003e nice, thick nondairy yogurt 60 \n\u003cbr\u003e amazing cultured creamless sour cream 63 \n\u003cbr\u003e flax seed egg whites 64 \n\u003cbr\u003e flax seed meringue 67 \n\u003cbr\u003e oil-free melty \"pepper jack\" 70 \n\u003cbr\u003e oil-free melty \"mozzarella\" 72 \n\u003cbr\u003e oil-free melty \"cheddar\" 73 \n\u003cbr\u003e almond \"feta\" 74 \n\u003cbr\u003e vegan shaved \"parmesan\" 77 \n\u003cbr\u003e not nog 78 \n\u003cbr\u003e better than whipping cream and topping 79 \n\u003cbr\u003e all you need is soup 81 \n\u003cbr\u003e truly free-range chicken(less) stock 82 \n\u003cbr\u003e got no beef broth 83 \n\u003cbr\u003e rich see-food stock 84 \n\u003cbr\u003e mushroom stock 85 \n\u003cbr\u003e brilliant bouillon 88 \n\u003cbr\u003e tomato soup concentrate 90 \n\u003cbr\u003e mushroom soup concentrate 91 \n\u003cbr\u003e cream of broccoli soup concentrate 92 \n\u003cbr\u003e see-food cioppino 93 \n\u003cbr\u003e see-food chowder 95 \n\u003cbr\u003e curried butternut squash and \n\u003cbr\u003e coconut soup 96 \n\u003cbr\u003e the meat of the \n\u003cbr\u003e argument 99 \n\u003cbr\u003e real tofu 100 \n\u003cbr\u003e fresh yuba (tofu skin) 102 \n\u003cbr\u003e canadian yuba \"bacon\" 103 \n\u003cbr\u003e tempeh 104 \n\u003cbr\u003e flaky unfish 106 \n\u003cbr\u003e unfish sticks 107 \n\u003cbr\u003e san francisco fab cakes with capers 109 \n\u003cbr\u003e \"breast\" of unchicken 112 \n\u003cbr\u003e gold nuggets or buffalo \"wings\" 114 \n\u003cbr\u003e unpork 116 \n\u003cbr\u003e unribs 117 \n\u003cbr\u003e veggie dogs 120 \n\u003cbr\u003e italian unsausages 121 \n\u003cbr\u003e smoked apple and beer unsausages 123 \n\u003cbr\u003e marvelous breakfast unsausages 124 \n\u003cbr\u003e peppy unpepperoni 126 \n\u003cbr\u003e unsteak 127 \n\u003cbr\u003e italian neatballs 131 \n\u003cbr\u003e the real unburger (aka now and \n\u003cbr\u003e zen burger) 133 \n\u003cp\u003e\u003c\/p\u003e magic and pasta 137 \n\u003cbr\u003e 15-minute rustic pasta 138 \n\u003cbr\u003e gluten-free brown rice pasta 139 \n\u003cbr\u003e buckwheat pasta 140 \n\u003cbr\u003e the methodology of marinara 142 \n\u003cbr\u003e porcini bolognese sauce 145 \n\u003cbr\u003e umbrian tartufo sauce 146 \n\u003cbr\u003e vodka sauce 148 \n\u003cbr\u003e spinach and caper sauce 149 \n\u003cbr\u003e well-crafted macaroni and \n\u003cbr\u003e cheese mix 151 \n\u003cbr\u003e silky mac 'n' cheese sauce 153 \n\u003cbr\u003e oven-cooked polenta 154 \n\u003cbr\u003e the grains of truth 157 \n\u003cbr\u003e classic pancake and biscuit mix 158 \n\u003cbr\u003e buckwheat pancake and waffle mix 162 \n\u003cbr\u003e oil-free superfood granola 165 \n\u003cbr\u003e granola unleashed 166 \n\u003cbr\u003e mountain bars 168 \n\u003cbr\u003e gluten-free crunchy polenta \n\u003cbr\u003e and seed crackers 170 \n\u003cbr\u003e delicate flax seed crackers 171 \n\u003cbr\u003e as you like it crackers 173 \n\u003cbr\u003e focaccia 175 \n\u003cbr\u003e basic french baguette 176 \n\u003cbr\u003e pumpkin dinner rolls 179 \n\u003cbr\u003e basic yeasted sweet pastry dough 181 \n\u003cbr\u003e easy refrigerated pizza dough 184 \n\u003cbr\u003e quick cornmeal pizza crust 185 \n\u003cp\u003e\u003c\/p\u003e sweet endings 187 \n\u003cbr\u003e white cake and baking mix 188 \n\u003cbr\u003e chocolate cake and baking mix 190 \n\u003cbr\u003e french buttercream 195 \n\u003cbr\u003e french chocolate buttercream 196 \n\u003cbr\u003e lemon curd 198 \n\u003cbr\u003e custard 200 \n\u003cbr\u003e homemade vanilla extract 203 \n\u003cbr\u003e caramel sauce 205 \n\u003cbr\u003e white chocolate 206 \n\u003cbr\u003e condensed nondairy milk 207 \n\u003cbr\u003e basic ice cream base 208 \n\u003cbr\u003e luscious low-fat vanilla oat gelato 211 \n\u003cbr\u003e luscious low-fat chocolate oat \n\u003cbr\u003e gelato 212 \n\u003cbr\u003e fresh fruit sorbet 213 \n\u003cbr\u003e slice and bake chocolate chip \n\u003cbr\u003e cookies 215 \n\u003cbr\u003e florentine cookies 216 \n\u003cbr\u003e chocolate almond polenta puffs 217 \n\u003cp\u003e\u003c\/p\u003e acknowledgments 218 \n\u003cbr\u003e index 219\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e makes world-class vegan dishes possible for everyone at every skill level.\"--Isa Chandra Moskowitz, from the foreword\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eKitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. 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. \n\u003cp\u003e\u003c\/p\u003eStudded with full-color photos, \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921583571225,"sku":"SPTM-9781607746775","price":34.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/32ba3540-021c-4936-b4dc-9a7e50566a23_1500x1500.jpeg.format.jpg?v=1784452629"},{"product_id":"the-vegan-chinese-kitchen-recipes-and-modern-stories-from-a-thousand-year-old-tradition-a-cookbook","title":"The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine. When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens. In The Vegan Chinese Kitchen, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan noodles. In this book, you'll find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"At once a travelogue, a textbook, a memoir, and gorgeous coffee table book.\" \n\u003cb\u003e\u003ci\u003e--Simply Recipes \u003c\/i\u003e(\"10 Best Cookbooks of 2022\")\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eHannah Che\u003c\/b\u003e is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog \n\u003ci\u003eThe Plant-Based Wok\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - IACP AWARD WINNER - \u003c\/b\u003e100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of \u003ci\u003eThe Plant-Based Wok\u003c\/i\u003e.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Simply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Saveur, Vice, Epicurious, Library Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWhen Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about \n\u003ci\u003ezhai cai, \u003c\/i\u003e the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eThe Vegan Chinese Kitchen\u003c\/i\u003e, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You'll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. \n\u003cp\u003e\u003c\/p\u003eThis book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/04\/2022 (EAN 9780593139707, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2022 pg. 157 (EAN 9780593139707, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/11\/2022 (EAN 9780593139707, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51921608835353,"sku":"SPTM-9780593139707","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/410ff724-6468-4a9b-af5f-6d3265ddde73_1500x1500.jpeg.format.jpg?v=1784453054"},{"product_id":"cannelle-et-vanille-bakes-simple-a-new-way-to-bake-gluten-free-with-vegan-options-for-most-recipes-cannelle-et-vanille","title":"Cannelle Et Vanille Bakes Simple: A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes) (Cannelle Et Vanille)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e2022 IACP Cookbook Award Nomination\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they're also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses.\" \n\u003cbr\u003e-- \n\u003cb\u003eClaire Saffitz, author of \u003ci\u003eDessert Person\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you're not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying.\" \n\u003cbr\u003e-- \n\u003cb\u003eDavid Lebovitz, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[A] veritable treasure trove for the gluten-averse and those who love them.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Vanity Fair\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we \n\u003ci\u003eall\u003c\/i\u003e want to eat. Someone we can thank for that shift is Aran Goyoaga.\" \n\u003cbr\u003e\n\u003cb\u003e--Food52\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Each recipe has a blend of ingredients calibrated to ensure that your end result isn't a great gluten-free baked good, it's a great baked good, period.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Washington Post\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Aran's book, filled with beauty and an abundance of staples, breads, and pastries, is the baker's companion for those who long for artisanal, gluten-free delights.\" \n\u003cbr\u003e-- \n\u003cb\u003eLaurel Gallucci, author of \u003ci\u003eSweet Laurel\u003c\/i\u003e and \u003ci\u003eSweet Laurel Savory\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Aran's superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . \n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is nothing short of a masterpiece and exactly what we've come to expect from Aran.\" \n\u003cbr\u003e-- \n\u003cb\u003eZoë François, cookbook author and Magnolia Network host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Whether you're looking for gluten-free recipes or just baking inspiration, this wonderful book is for you.\" \n\u003cbr\u003e-- \n\u003cb\u003eKerry Diamond, founder of \u003ci\u003eCherry Bombe\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Cannelle et Vanille Bakes Simple\u003c\/i\u003e is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible.\" \n\u003cbr\u003e-- \n\u003cb\u003eOdette Williams, author of \u003ci\u003eSimple Cake\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The combination of Aran's talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen.\" \n\u003cbr\u003e-- \n\u003cb\u003eAmy Chaplin, James Beard Award-winning author of \u003ci\u003eWhole Food Cooking Every Day\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I am not experienced with gluten-free baking. . . . But, reading Aran's recipes made me believe that I could excel at all of these efforts.\" \n\u003cbr\u003e-- \n\u003cb\u003eCarla Lalli Music, author of Where Cooking Begins\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Goyoaga's latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--Library Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tARAN GOYOAGA is a cookbook author, blogger, food stylist, and photographer. Aran was born and raised in the Basque Country, in northern Spain, where her maternal grandparents owned a pastry shop and her paternal grandparents live off the land. Her blog, Cannelle et Vanille, is a two-time James Beard Award finalist. Her first book, \n\u003ci\u003eSmall Plates \u0026amp; Sweet Treats, \u003c\/i\u003ewas named one of the top cookbooks of 2012 by Sara Moulton on Good Morning America and praised by the \n\u003ci\u003eNew York Times\u003c\/i\u003e and GOOP. It was featured on Amazon's homepage as a \"Pick\" for May 2016. \n\u003cp\u003e\u003c\/p\u003eAran's Instagram is a world-renowned culinary account, lauded by \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eIn Style\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, and more. She has a close professional relationship with Amazon Kitchen, Amazon Go, and Amazon Echo and has also partnered with Taittinger, Le Veuve Clicquot, American Express, Kitchen Aid, and Kashi. \n\u003cp\u003e\u003c\/p\u003eShe lives in Seattle with her husband and two children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003eCannelle et Vanille's\u003c\/i\u003e Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook\u003c\/b\u003e \u003cb\u003ewas a Most-Anticipated Fall Cookbook from \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, Food52 and\u003ci\u003e Bon Appetit\u003c\/i\u003e, a \u003ci\u003eNew York Times\u003c\/i\u003e Holiday Books Pick, and a 2020 James Beard Award Semifinalist.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003eCannelle et Vanille Bakes Simple\u003c\/i\u003e is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. \n\u003cp\u003e\u003c\/p\u003eAran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. \n\u003cp\u003e\u003c\/p\u003eRecipes include: \n\u003cp\u003e\u003c\/p\u003e - One-Bowl Apple, Yogurt, and Maple Cake \n\u003cbr\u003e - Double Melting Chocolate Cookies \n\u003cbr\u003e - Honeyed Apple Pie \n\u003cbr\u003e - Buttery Shortbread \n\u003cbr\u003e - Lemon Meringue Tartlets \n\u003cbr\u003e - Baguettes, brioche, and boules \n\u003cbr\u003e - Crispy Potato, Leek, and Kale Focaccia Pie \n\u003cbr\u003e - Pumpkin and Pine Nut Tart \n\u003cbr\u003e - And so many more tempting recipes\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 100 (EAN 9781632173706, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":51921609425177,"sku":"SPTM-9781632173706","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/fac05ae3-be2b-4b12-92d4-b267ae5ff5e6_1500x1500.jpeg.format.jpg?v=1784453082"},{"product_id":"big-vegan-flavor-techniques-and-150-recipes-to-master-vegan-cooking","title":"Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"A groundbreaking and comprehensive \"vegan flavor bible\"-with 150 must-make recipes-from the wildly popular home cook and creator behind Rainbow Plant Life\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eNisha Vora\u003c\/b\u003e is the author of \u003ci\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e. After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, the vegan cooking blog, Instagram account, and YouTube channel. Nisha lived in New York for eight years but is now based in her native California.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eBig Vegan Flavor \u003c\/i\u003eis Nisha's best work yet! She shares tons of insanely delicious vegan recipes along with techniques and tips to make you a confident, creative plant-based cook. This book is an incredible resource for anyone who wants to make vibrant, nourishing meals that are PACKED with flavor.\" \u003cbr\u003e\u003cb\u003e--Jeanine Donofrio, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eLove \u0026amp; Lemons Simple Feel Good Food\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\" \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e marries stunning photography with a master class on plant-based cooking. With her trademark precision and palpable joy for food, Nisha delivers not just big flavor, but big heart in this must-have addition to every cookbook collection.\" \u003cbr\u003e\u003cb\u003e--Joanne Lee Molinaro, James Beard Award-winning author of \u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"A glorious celebration of the diverse world of vegan cooking and a wonderful resource.\" \u003cbr\u003e\u003cb\u003e--Nik Sharma, James Beard finalist, IACP winner, and author of \u003ci\u003eVeg-table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Nisha has a gift for creating incredibly satisfying and approachable dishes. In this book, she offers a mountain of useful information and insight, helping any home cook to maximize flavor and texture. The end result is a magnificent collection of recipes that you'll want to run to the kitchen and make.\" \u003cbr\u003e\u003cb\u003e--Timothy Pakron, author of \u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003ci\u003e \u003c\/i\u003e \u003cbr\u003e\"You can trust Nisha for thoughtfully composed and meticulously tested recipes. In \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e, Nisha showcases the full breadth of the vibrancy and diversity that vegan cuisine has to offer. It is a must-have resource brimming with stunning photographs and practical tips that are accessible to any vegan home cook, from the early beginner to the seasoned professional.\" \u003cbr\u003e\u003cb\u003e--Sheil Shukla, author of \u003ci\u003ePlant-Based India\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eThe instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n2025 James Beard Foundation Award Nominee\n\u003cp\u003e \u003c\/p\u003e\nNamed a Best Cookbook of 2024 by NPR, \u003ci\u003eVegNews, \u003c\/i\u003eand \u003ci\u003eThe Portland Press Herald\u003c\/i\u003e\n\u003cp\u003e \u003c\/p\u003e\nA groundbreaking and comprehensive \"vegan flavor bible\"--with 150 must-make recipes--from the wildly popular home cook and creator behind Rainbow Plant Life\n\u003cp\u003e \u003c\/p\u003e\nWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That's because of her \"flavor first\" philosophy. It's an approach she's honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she's created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, \u003ci\u003emust-have-more\u003c\/i\u003e textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.\n\u003cp\u003e \u003c\/p\u003e\nAs Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve \u003ci\u003ebig flavor\u003c\/i\u003e.\n\u003cp\u003e \u003c\/p\u003e\nThis book illuminates not only the \u003ci\u003ehow, \u003c\/i\u003ebut the \u003ci\u003e why \u003c\/i\u003eof these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen--whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy \"flavor boosters\" that add depth or pop to all kinds of dishes, simple swaps for whatever you're craving or have on-hand, make ahead tips, and more, \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. Or use Nisha's favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite.\n\u003cp\u003e \u003c\/p\u003e\nA timely and visionary cookbook, \u003ci\u003eBig Vegan Flavor \u003c\/i\u003eis destined to become a classic.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":51921619943705,"sku":"SPTM-9780593328934","price":36.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/spiral_cover_-_2026-08-13T143510.229.png?v=1786602921"},{"product_id":"vegan-wholesome-high-protein-meals-and-snacks-to-energize-and-nourish-a-cookbook","title":"Vegan Wholesome: High-Protein Meals and Snacks to Energize and Nourish; A Cookbook","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Are you considering a vegan diet and concerned about how to get enough protein? Brandi Doming is here to help provide adequate daily protein for your plant-based meals with 100 high-protein, oil-free, and vegan recipes. These nourishing, whole food recipes are meant to energize and provide the nutrition so often missing from a vegan diet. Known for the comforting and delicious recipes on her blog The Vegan 8, Brandi has helped thousands of readers enjoy a vegan lifestyle and cook with ease and confidence. After sharing more about her personal fitness journey and receiving so many reader requests for protein-rich recipes, Brandi expanded her cooking focus, and in Vegan Wholesome, she shares her cooking philosophy, debunks myths about protein and nutrition, and provides tips and ingredient swaps for a wide range of protein needs. Her hearty and satisfying recipes cover all meals of the day, from power breakfasts and on-the-go snacks to quick lunches and wholesome dinners. Ingredients like tofu, jackfruit, and cashews not only pump up the protein and nutritional value but also help create exciting plant-based alternatives to cheeses, barbecue chicken, and creamy desserts. The recipes include: Chocolate Chip Sheet Pan Pancakes Creamy Gochujang Chickpeas and Lentils with Poblano Baked Pumpkin Risotto Feel Good Roasted Red Pepper Veggie Soup Protein-Packed Mac 'N' Cheese Harissa Almond Pasta with Spinach Jackfruit Pinto Bean Chili Supremely Rich Brownie Protein Bites Vegan Wholesome will help you enjoy satisfying, plant-based meals while also meeting your daily protein needs\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Navigating a protein-rich plant-based diet presents its challenges, yet Doming offers a refreshingly approachable framework that makes the journey both enjoyable and accessible. \n\u003ci\u003eVegan Wholesome \u003c\/i\u003eoffers a wide variety of nourishing recipes that the whole family will love! No one does oil-free whole-food cooking quite like Doming. Her commitment to flavor-packed recipes is unparalleled, and I love that with her exact measurements, I know I'll get a perfect result every time!\" \n\u003cb\u003e--Stephanie Manzinali, creator of That Vegan Babe\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eVegan Wholesome\u003c\/i\u003e will take your plant-based diet to the next level, with high-protein recipes to keep you energized and satisfied throughout the day. Doming's dishes, like Protein-Packed Mac 'n' Cheese and Hungarian Bean Soup, prove that vegan meals can be both nutritious and delicious.\" \n\u003cb\u003e--Robert Cheeke, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling co-author of \u003ci\u003eThe Plant-Based Athlete\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you're struggling to get enough protein on a plant-based diet, look no further. Brandi Doming serves up nourishing, delicious protein-rich recipes in this flavor-packed book that will become a mainstay on your kitchen counter.\" \n\u003cb\u003e--Carleigh Bodrug, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003ePlantYou\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBrandi Doming \u003c\/b\u003eis the creator of the popular blog The Vegan 8 and the author of \n\u003ci\u003eThe Vegan 8 \u003c\/i\u003ecookbook. She shares her delicious recipes in \n\u003ci\u003eForks Over Knives\u003c\/i\u003e magazine and lives with her daughter in Houston, Texas.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e100 flavorful, vegan recipes for high-protein meals and snacks to fuel an active lifestyle on a plant-based diet, from the author of \u003ci\u003eThe Vegan 8\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Brandi Doming serves up nourishing, delicious protein-rich recipes in this flavor-packed book that will become a mainstay on your kitchen counter.\"--Carleigh Bodrug, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003ePlantYou\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eDon't know how to get enough protein on a vegan diet? Brandi Doming is here to help! With 100 energizing, oil-free meals and snacks, \n\u003ci\u003eVegan Wholesome\u003c\/i\u003e will help fuel your active lifestyle and provide the nutrition so often missing from a plant-based diet. Each recipe includes nutritional information, with the protein, carbs, and fats per serving, and Brandi teaches you how to build meals for optimal nutrition and satisfaction and pick the best protein source for your body's needs. \n\u003cp\u003e\u003c\/p\u003eThese hearty whole-food recipes cover all meals of the day, from power breakfasts and quick lunches to satisfying dinners, one-pot meals, and sweet treats. Enjoy dishes like \n\u003cb\u003eSweet Jalapeño Cornbread Waffles, Tim's Greek Salad with Homemade Feta, Creamy Gochujang Chickpeas and Lentils with Poblano Pepper, Teriyaki Orzo Casserole, Jackfruit Pinto Bean Chili, Smoky Bean Dip, \u003c\/b\u003eand \n\u003cb\u003eChocolate Pots de Crème\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003eWith high-protein recipes like \n\u003cb\u003eProtein-Packed Mac 'n' Cheese, Curry Tofu Scramble\u003c\/b\u003e, and \n\u003cb\u003eVanilla Protein Mug Cake\u003c\/b\u003e plus ingredient swaps for a wide range of nutritional needs, \n\u003ci\u003eVegan Wholesome \u003c\/i\u003eprovides the framework to enjoy comforting plant-based meals while also meeting your daily protein goals.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":51921647075609,"sku":"SPTM-9780593797433","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4564120a-14d9-4c3d-921f-15e6d5b02170.jpg?v=1784453790"},{"product_id":"dinner-120-vegan-and-vegetarian-recipes-for-the-most-important-meal-of-the-day-american-measurements","title":"Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day [American Measurements]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMeera Sodha \u003c\/b\u003eis the \n\u003ci\u003eGuardian's New Vega'\u003c\/i\u003e columnist and bestselling author of \n\u003ci\u003eMade in India, Fresh India\u003c\/i\u003e (which won the Observer Food Monthly Best New Cookbook Award 2017) and East. Her books have sold in seven international markets. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum \u0026amp; Mason Cookery Writer of the Year for her work in the \n\u003ci\u003eGuardian\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An inspiring and motivating cookbook that would be a great addition to extensive collections.\" -- \n\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"The ability to put a good dinner on the table has become my superpower and I want it to be yours too\" \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThis edition has been adapted for the US market.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eBestselling author Meera Sodha brings us a fresh and joyful celebration of the most important meal of the day. Drawing on a wide range of Asian cuisines, \n\u003ci\u003eDinner\u003c\/i\u003e offers up 100 vegan and vegetarian recipes, all created to answer the question: \n\u003ci\u003e\"What's for dinner?\"\u003c\/i\u003e in an exciting and delicious way. \n\u003cp\u003e\u003c\/p\u003eFrom quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, you'll discover vibrant, easy-to-make main dishes that burst with flavor - including Whole Roast Cauliflower Pilaf with Almonds and Pistachios, Fennel and Dill Dal and Miso Eggplant with Salt and Vinegar Kale. There are also mouth-watering desserts, like Coconut and Cardamom Dream Cake and Bubble Tea Ice Cream, plus versatile and surprising side dishes, including Asparagus and Cashew Thoran and Kimchi Tofu and Carrot Salad. \n\u003cp\u003e\u003c\/p\u003eInspiring, nourishing, practical and beautiful, \n\u003ci\u003eDinner\u003c\/i\u003e is the essential companion for the most important meal of the day. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2025 pg. 90 (EAN 9781250358158, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSodha, Meera\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhen not traveling around India, collecting recipes, Meera Sodha chefs, writes, and lives in London. Made In India is her first cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Flatiron Books","offers":[{"title":"Default Title","offer_id":51921651925273,"sku":"SPTM-9781250358158","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/e31167fe-65f8-4450-9f45-0f358df835d6_1500x1500.jpeg.format.jpg?v=1784453960"},{"product_id":"naturally-vegan-delicious-recipes-from-around-the-world-that-just-happen-to-be-plant-based","title":"Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-Based","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJulius Fiedler\u003c\/b\u003e is a filmmaker-turned-food creator on a clear mission: to promote a natural, unprocessed, diet that supports the health of both people and the planet. His stunningly executed videos, watched by a combined audience of more than 4 million, are packed with techniques for mastering natural vegan dishes. Moving to the UK from Germany in 2018, Julius's career in food began in earnest during the pandemic - hosting sourdough baking classes under the name \"Baking Hermann\". He then went on to be a food stylist at Jamie Oliver's HQ. His videos are packed with techniques for mastering sustainable, naturally vegan dishes, and garner millions of views across Instagram (@hermann, 2.4M followers), TikTok (872.7K followers, 16.7M likes) and now YouTube (819K subscribers). Alongside posting his own recipes, Julius has collaborated with other health and food creators such as Tim Spector (@tim.spector) and Max La Manna (@maxllamanna). He is a proud Ambassador for Slow Food UK.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDiscover artisanal, unprocessed recipes from around the world--that just happen to be plant-based. \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e To many, the vegan movement is a novelty that might pass us by sooner or later. But long before the advent of veganism, plant-based cooking was already essential to most cultures. \n\u003cp\u003e\u003c\/p\u003e With 100 naturally vegan recipes from around the globe--from fluffy Keralan pancakes to lemony Turkish koftesi--Julius explores classic home-cooking techniques and dishes that champion simple, sustainable ingredients. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eNaturally Vegan\u003c\/i\u003e is as much about balancing flavors as it is about making nutrient-rich meals. It's a reflection of treading lightly on the Earth, slowing down, and taking pleasure in process. Above all, it's a celebration of traditional plant-based food and of eating and cooking in tune with nature.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"DK Red","offers":[{"title":"Default Title","offer_id":51921651990809,"sku":"SPTM-9780593966914","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/e6f53832-1fbb-44bb-a3e4-13d26f48e88c_1500x1500.jpeg.format.jpg?v=1784453964"},{"product_id":"provecho-100-vegan-mexican-recipes-to-celebrate-culture-and-community-a-cookbook","title":"Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEdgar Castrejón \u003c\/b\u003eis a chef, recipe developer, food stylist, and photographer based in the San Francisco Bay Area. While in school studying plant science and nutrition, he launched his Instagram account, where these days his followers tune in for his creative, nourishing, plant-based recipes and beautiful food photography.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Edgar Castrejón's \n\u003ci\u003eProvecho\u003c\/i\u003e is here for the vegans, the flexitarians, the plant lovers, and the all-around good-time eaters. Let's not put it in too tight a box. Give this to the person who never saw a taco they didn't love, who could use a few new ways to fix up their frijoles, and who will appreciate having their mind blown by cashew cream tomato sauce slathered over their chile rellenos.\" \n\u003cb\u003e\u003ci\u003e--Bon Appétit\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\" \n\u003ci\u003eProvecho\u003c\/i\u003e is a book infused with love for food, family, and culture. The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.\" \n\u003cb\u003e--Nisha Vora, creator of Rainbow Plant Life and author of \u003ci\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every single dish looks beautiful and appetizing, from tacos to soups, sauces, and more. Watching Edgar channel his roots and provide us with these recipes from the heart and soul of his upbringing is nothing short of exciting for my plate and kitchen. Edgar knows comfort food; I love this book and I know you will too.\" \n\u003cb\u003e--Maria Koutsogiannis, plant-based chef and author of \u003ci\u003eMindful Vegan Meals \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Edgar's book is a master class in stunning photography, colorful cuisine, and the art of infusing heart in all your dishes. You will want to cook everything in this beautiful book!\" \n\u003cb\u003e--Joanne Molinaro, author of \u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"When it comes to creating delicious food, Edgar doesn't hold back. His passion for celebrating culture and community shines in his recipes and his beautiful food photography. These recipes are vibrant and unique, celebrating plants in a way I've not seen before. From fresh aguachile to comforting sope de fideo, there is something in this book for everyone!\" \n\u003cb\u003e--Ashley Hankins, author of \u003ci\u003eMake It Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Fresh, flavorful, and comforting--the three words that perfectly encompass the recipes in this book. You can feel the love that Edgar poured into this and it is such a treat to get to know him, his family, and their culture through these recipes.\" \n\u003cb\u003e--Jasmine Briones, creator of Sweet Simple Vegan\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"An enticing collection of quick, relatively straightforward recipes that's a solid starting point for vegan and nonvegan readers alike. Castrejón (recipe developer, food stylist, and now cookbook author) has created an enticing guide to making plant-based Mexican food at home.\" \n\u003cb\u003e\u003ci\u003e--Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eBoston Globe \u003c\/i\u003eand \u003ci\u003eGlamour\u003c\/i\u003e - \"The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.\"--Nisha Vora, creator of Rainbow Plant Life and author of \u003ci\u003eThe Vegan Instant Pot Cookbook\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEdgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through \"las manos mágicas.\" So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eProvecho\u003c\/i\u003e features one hundred of Edgar's ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they're all organized by how meals are approached in Edgar's family: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eLa Mesa Llena (\"The Full Table\"): \u003c\/b\u003e Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas \n\u003cbr\u003e- \n\u003cb\u003eLa Mesita (\"The Small Table\"): \u003c\/b\u003e Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido \n\u003cbr\u003e- \n\u003cb\u003eLa Mañana Después de la Cruda (\"The Morning After\"): \u003c\/b\u003e Burritos de Desayuno; \"Huevos\" Rancheros; Papas con Chorizo Vegano \n\u003cbr\u003e- \n\u003cb\u003eAntojitos (\"Little Cravings\"): \u003c\/b\u003e Vegan Chipotle Crema; Mi Tia Evelia's Ceviche de Coliflor; Ensalada de Nopales \n\u003cbr\u003e- \n\u003cb\u003eBebidas (\"Drinks\"): \u003c\/b\u003e Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte \n\u003cbr\u003e- \n\u003cb\u003ePostrecitos (\"Little Desserts\"): \u003c\/b\u003e Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas \n\u003cp\u003e\u003c\/p\u003eWith \n\u003ci\u003eProvecho, \u003c\/i\u003e Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life--and still wakes up craving every day.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2021 pg. 103 (EAN 9781984859112, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921688068377,"sku":"SPTM-9781984859112","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1bdbfc6e-3b98-42a0-a92a-ad44f908e96e_1500x1500.jpeg.format.jpg?v=1784454501"},{"product_id":"vegetable-kingdom-the-abundant-world-of-vegan-recipes","title":"Vegetable Kingdom: The Abundant World of Vegan Recipes","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and educator and the author of \n\u003ci\u003eAfro-Vegan\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the \n\u003ci\u003e New York Times\u003c\/i\u003e, \n\u003ci\u003eWashington Post\u003c\/i\u003e, and \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and on NPR's \n\u003ci\u003eAll Things Considered\u003c\/i\u003e. \n\u003ci\u003e San Francisco\u003c\/i\u003e magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and \n\u003ci\u003eFast Company\u003c\/i\u003e named him one of 9 People Who Are Changing the Future of Food.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e, Bryant Terry positions great cooking exactly where it belongs: smack dab in the midst of our lives. Here is the kind of cooking in context--among kids and friends, ancestors and communities--that has the power to bring us profound meaning and pure pleasure. Bryant understands that our kitchens are where sustenance, and substance, simmer. With an inspired soundtrack and a loving spirit, he reminds us that the familiar, exotic, and delicious kingdom of vegetables offers all the richness we could ever want.\" \n\u003cb\u003e--Cal Peternell, chef and author of \u003ci\u003eTwelve Recipes\u003c\/i\u003e; \u003ci\u003eA Recipe for Cooking\u003c\/i\u003e; and\u003ci\u003e Almonds, Anchovies, and Pancetta\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Vibrant plant-based recipes--from Jerk Tofu Wrapped in Collard Leaves to Farro and Kidney Beans with Burnt Scallions--capable of exciting even die-hard carnivores.\" \n\u003cb\u003e\u003ci\u003e--Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an artful and inspiring volume that is not only a collection of innovative plant-based recipes, it's also a multifaceted celebration of culture, family, ecology, and health. Bryant Terry's true artistry is in his ability to celebrate and remix global foodways in vegan creations that are full of vitality and beauty. This gorgeous book gives everyone access to Bryant's amazing creative vision: it's a joyous collection of Afro-Asian recipes that delight the eye as well as the palate.\" \n\u003cb\u003e--Thelma Golden, director and chief curator of The Studio Museum in Harlem, New York\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an altar to our Diasporic ancestors, a legacy offering to our children, and a shrine to the plant friends who nourish us. As a parent, I felt inspired by the ingenious ways that Bryant 'Blackifies' uncommon vegetables and makes them kid-friendly. As a Haitian, I felt particularly jubilant as I prepared spicy Pikliz to the steamy Creole love ballad 'Ou Fe'm' that Bryant paired with the recipe. As an overworked, time-scarce person, I appreciated the tips for advanced prep on the weekends and inclusion of efficient meals.\" \n\u003cb\u003e--Leah Penniman, co-director of Soul Fire Farm and author of \u003ci\u003eFarming While Black\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Bryant Terry wrote \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e for his daughters and we're so lucky we get to have it on our shelves, too. Whether or not you're vegan, it's full of recipes we all want to make in our kitchens. From crunchy slaws to creamy soups and vegetable po'boys, Bryant has created an inspiring collection of dishes that channel so many influences.\" \n\u003cb\u003e--Julia Turshen, author of \u003ci\u003eSmall Victories\u003c\/i\u003e, host of \u003ci\u003eKeep Calm \u0026amp; Cook On\u003c\/i\u003e, and founder of Equity at the Table\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"I absolutely love \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e, which is an inventive, mouth-watering feast of many kinds, and at the same time sensual, musical, intellectual, and cultural. What Bryant Terry has done most beautifully is to root African Diasporic and Asian cuisines in their proper soil of family and community. This book feels like home in the deepest sense--full of brilliant colors, sounds, smells, and flavors--and it is our great fortune to be invited in.\" \n\u003cb\u003e--Jamel Brinkley, National Book Award finalist and author of \u003ci\u003eA Lucky Man\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNAACP IMAGE AWARD WINNER - \"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.\"--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJAMES BEARD AWARD NOMINEE -\u003c\/b\u003e IACP AWARD FINALIST - ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, \u003c\/i\u003e \u003ci\u003eThe Washington Post, \u003c\/i\u003e \u003ci\u003eVogue, \u003c\/i\u003e \u003ci\u003eSan Francisco Chronicle, \u003c\/i\u003e \u003ci\u003eForbes, \u003c\/i\u003e \u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e \u003ci\u003eSalon, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun, \u003c\/i\u003e \u003ci\u003eDelish, \u003c\/i\u003e \u003ci\u003eEpicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus \u0026amp; Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. \n\u003cp\u003e\u003c\/p\u003eThe book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, \n\u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an invaluable tool for plant-based cooking today. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for \u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama's nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain't lyin'.\" \n\u003cb\u003e--W. Kamau Bell, comedian, author, and host of the Emmy Award-winning series \u003ci\u003eUnited Shades of America\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"[Terry's] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e (starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 12\/01\/2019 pg. 12 (EAN 9780399581045, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/02\/2019 (EAN 9780399581045, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2020 pg. 110 (EAN 9780399581045, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51921688428825,"sku":"SPTM-9780399581045","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/da90327b-feea-4679-8878-55996636ba6c_1500x1500.jpeg.format.jpg?v=1784454512"},{"product_id":"the-plant-based-5-ingredient-cookbook-fast-flavorful-recipes-made-vegan","title":"The Plant-Based 5-Ingredient Cookbook: Fast \u0026 Flavorful Recipes Made Vegan (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKylie Perrotti\u003c\/b\u003e is a self-taught home cook who started her website triedandtruerecipe.com because she wanted a no-frills, no-nonsense approach to finding easy, elegant, and delicious meals to make at home. Her love for plant-based cooking inspired her to start the website exploringvegan.com to inspire others to incorporate more meat-free meals into their diet. Kylie is passionate about developing easy, flavorful recipes and building strong communities around a love of food and cooking. Her sites have become go-to resources for hundreds of thousands of home cooks looking to elevate their recipe routine. Kylie lives in Baltimore, Maryland.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Skyhorse Publishing","offers":[{"title":"Default Title","offer_id":51957957361945,"sku":"SPTM-9781510771529","price":31.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781510771529_spiral.png?v=1772339471"},{"product_id":"sweet-potato-soul-100-easy-vegan-recipes-for-the-southern-flavors-of-smoke-sugar-spice-and-soul","title":"Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This beautifully photographed, comprehensive work of Claiborne's cuisine deserves to be a part of your everyday repertoire.\" \n\u003cb\u003e\u003ci\u003e--VegNews\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSweet Potato Soul\u003c\/i\u003e starts with an Erykah Badu quote and ends with a recipe for pecan muhammara. Clearly, there's a lot to love. The debut cookbook from beloved vegan food blogger Jenné Claiborne, \n\u003ci\u003eSweet Potato Soul\u003c\/i\u003e offers vegan twists on soul food classics alongside memories of Claiborne flipping fluffy pancakes to the sound of gospel music in her Nana's kitchen. Fittingly, a wonderfully comprehensive section on southern pantry staples devotes almost 6 full pages to sweet potatoes varietals. What looks good: Fluffy sweet potato biscuits, coconut collard salad, \"Harlem caviar\" black eyed pea salad, Creole red bean sausages, and jackfruit jambalaya.\" \n\u003cb\u003e\u003ci\u003e--Bon Appetit\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Many traditional dishes are off-limits to a vegetarian or vegan, but the smart use of spices and other ingredients can bring them back within reach. This is just what Jenné Claiborne does so beautifully in her new book, \n\u003ci\u003eSweet Potato Soul.\u003c\/i\u003e Claiborne brings Southern flair . . . to plant-based dishes. That means shredded sweet potatoes and pecans in her granola, coconut three ways (oil, milk and sugar) in her peach cobbler and oyster mushrooms in her étouffée. . . . I knew it was the real deal when my fiance, whose people come from Louisiana, took one bite and put down his spoon--so he could take a photo.\" \n\u003cb\u003e\u003ci\u003e--Washington Post\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jenné makes a vegan lifestyle look \n\u003ci\u003eeasy\u003c\/i\u003e--not to mention totally delicious. Her tips and recipe roundups are super-practical for vegans and non-vegans alike.\" \n\u003cb\u003e\u003ci\u003e--Rachael Ray Every Day\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"One potato, two potato, give me all your sweet potatoes!! Jenne has crafted the best soul satisfying comfort vegan recipes.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eChloe Coscarelli, author of \u003ci\u003eChloe Flavor \u003c\/i\u003eand \u003ci\u003eChloe's Kitchen\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"We've \n\u003ci\u003eall\u003c\/i\u003e been waiting for this! Jenné Claiborne's \n\u003ci\u003eSweet Potato Soul\u003c\/i\u003e cookbook is an absolute dream for anyone craving Southern flavors and soul food classics. Hearty, inviting, and always delicious, Jenné's recipes prove time and time again that stick-to-your-ribs eating can be completely plant-based!\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eSarah Britton, Holisitic Nutritionist and founder of My New Roots\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Jenné has done an \n\u003ci\u003eincredible\u003c\/i\u003e job of compiling all of her favorite vegan soul food classics in this stunning cookbook. Vegans and those curious about plant-based eating will love the beautiful images, recipes, and thoughtful narrative in this book. I can't wait to dig in (especially to Nana's Sweet Potato Pie)!\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eDana Shultz, author of \u003ci\u003eMinimalist Baker's Everyday Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJenne Claiborne\u003c\/b\u003e is a NYC-based vegan personal chef, cooking instructor, and the blogger behind \n\u003ci\u003eSweet Potato Soul, \u003c\/i\u003ewith over 200,000 followers on social media. She studied at the Institute for Integrative Nutrition and founded the personal chef company, The Nourishing Vegan, whose clients have included India Arie, Lucy Liu, Lululemon, Soho House, Whole Foods, and many more. Jenné has been on \n\u003ci\u003eToday\u003c\/i\u003e, and her recipes and nutritional advice have been featured in \n\u003ci\u003eVegNews, \u003c\/i\u003e the \n\u003ci\u003eVegetarian Times, \u003c\/i\u003e Shape.com, the \n\u003ci\u003eHuffington Post, Reader's Digest, ThoughtfullyMagazine, \u003c\/i\u003e Greatist, Well+Good, \n\u003ci\u003eLaika\u003c\/i\u003e magazine, \n\u003ci\u003eUrban Bush Babes, Main Street Vegan\u003c\/i\u003e, \n\u003ci\u003eOur Hen House, \u003c\/i\u003e and \n\u003ci\u003eRefinery 29\u003c\/i\u003e. She is the cocreator of Buddhalicious, an online meal planning service that makes it easy for people to adopt a healthy and delicious vegan diet.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eJenné Claiborne grew up in Atlanta eating classic Soul Food--fluffy biscuits, smoky sausage, Nana's sweet potato pie--but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eSweet Potato Soul\u003c\/i\u003e, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon \u0026amp; Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. \n\u003cp\u003e\u003c\/p\u003eAlong the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. \n\u003cp\u003e\u003c\/p\u003eFrom decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Claiborne, Jenné\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harmony\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e February 06, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|African American cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780451498892\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1974802051ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780451498892\u003c\/p\u003e","brand":"Harmony","offers":[{"title":"Default Title","offer_id":52027575599385,"sku":"SP-9780451498892","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/8bb9a70d-8480-4f46-a1be-5ef5956caa66.jpg?v=1784458049"},{"product_id":"the-vegan-instant-pot-cookbook-wholesome-indulgent-plant-based-recipes","title":"The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNisha Vora\u003c\/b\u003e is a food blogger, photographer, and stylist. After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account, blog, and YouTube channel. Nisha is a Californian at heart but has lived in Brooklyn for the better part of a decade.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vora, Nisha\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e June 18, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Pressure Cooking|Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Smart cookers|Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525540953\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08TCJPF12ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525540953\u003c\/p\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":52027577762073,"sku":"SP-9780525540953","price":24.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/29c3e657-ca64-4323-9977-7a63359d6d33_1000x1000_41b11146-cc9b-4d38-9b62-7d058cc254e9.png?v=1784458112"},{"product_id":"craving-vegan-101-recipes-to-satisfy-your-appetite-the-plant-based-way","title":"Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSAM TURNBULL is the creator of the brand and blog \n\u003ci\u003eIt Doesn't Taste Like Chicken\u003c\/i\u003e. A leader in the vegan community, Sam and her recipes have been featured on TV and radio, and in numerous magazines and newspapers. She is the author of two bestselling cookbooks, \n\u003ci\u003eFuss-Free Vegan\u003c\/i\u003e and \n\u003ci\u003eFast Easy Cheap Vegan. Fast Easy Cheap Vegan\u003c\/i\u003e is also the winner of a 2022 Taste Canada Award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I am absolutely in awe of Sam's ability to create the meatiest, cheesiest, most indulgent recipes using PLANTS! In \n\u003ci\u003e Craving Vegan\u003c\/i\u003e, her talent is on full display with mind-blowing creations. This is the must-have cookbook of the season for any food lover, vegan or not!\" \n\u003cbr\u003e\n\u003cb\u003e--CARLEIGH BODRUG, \u003c\/b\u003e New York Times bestselling author of \n\u003ci\u003ePlantYou \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sam inspires and delights us with her drool-worthy recipes in \n\u003ci\u003eCraving Vegan\u003c\/i\u003e. After cooking my way through her first two cookbooks, she proves once again that vegan recipes can be full of flavor! I love that I can recreate dishes from my childhood like soft-boiled eggs with dippy egg yolk, cheesy garlic bread, lasagna, and even ribs--without any sacrifice to flavor or the animals.\" \n\u003cbr\u003e\n\u003cb\u003e--HANNAH SUNDERANI, \u003c\/b\u003ecreator of Two Spoons and bestselling author of \n\u003ci\u003eThe Two Spoons Cookbook \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"Sam's recipes consistently make my mouth water. \n\u003ci\u003eCraving Vegan\u003c\/i\u003e is no exception and is quite possibly the most crave-worthy cookbook I've read in a longtime. This cookbook belongs on everyone's shelf!\" \n\u003cbr\u003e\n\u003cb\u003e--LAUREN BOEHME, \u003c\/b\u003ecreator of Rabbit \u0026amp; Wolves and author of \n\u003ci\u003eSouthern Vegan\u003c\/i\u003e and \n\u003ci\u003eUltimate Vegan Comfort Cooking \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eCraving Vegan\u003c\/i\u003e is another gorgeous trove of exactly what Sam does best: accessible ingredients, unintimidating recipe methods, and joyful flavors that mean you won't just try going vegan--you might just love every damn meal you eat from here on out. With this book you'll never again run out of ideas for reliably satisfying vegan meals!\" \n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cb\u003e --ZACCHARY BIRD, \u003c\/b\u003eauthor of \n\u003ci\u003eVegan Junk Food\u003c\/i\u003e and \n\u003ci\u003eThe Vegan Butcher\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTASTE CANADA AWARDS WINNER \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eBestselling author Sam Turnbull is back with her next cookbook filled with incredible vegan eats that will satisfy all your cravings!\n\u003cp\u003e\u003c\/p\u003eA late-night snack, a comforting weekend brunch, or a quick hit of something sweet-- \n\u003ci\u003eCraving Vegan \u003c\/i\u003ehas something to satisfy every craving you might have. Sam Turnbull, bestselling author of \n\u003ci\u003eFuss-Free Vegan \u003c\/i\u003eand \n\u003ci\u003eFast Easy Cheap Vegan\u003c\/i\u003e, shares 101 drool-worthy vegan dishes in her third cookbook, overflowing with plant-based comfort food that hits the spot. Within the pages of this stunning cookbook you'll find: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eChapters divided by cravings: \u003c\/b\u003e You'll know where to turn when the need strikes: Eggy, Carby, Cheesy, Creamy, Crunchy, Spicy, Meaty, Chocolatey, and Sugary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSam's signature style: \u003c\/b\u003eDishes are simple and creative--with flavor turned up to the max!\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes that hit the spot: \u003c\/b\u003e The Potato-Lover Pierogies will satisfy that carby craving, while others, like the Crunch Wrap Superior, will cover (almost) all your cravings (carby, cheesy, crunchy, spicy, AND meaty).\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMulti-craving comfort food: \u003c\/b\u003e Stand-out recipes include Double-Potato Cheesy Gnocchi, Tofu Tikka Masala, Buttermilk Fried Oyster Mushrooms, and Almost Instant Chocolate Mousse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eCraving Vegan\u003c\/i\u003e, Sam pulls out all the stops and shares tricks you will turn to again and again to create epic vegan meals. We're talking picture-perfect plant-based versions of Sunday morning eggs and gooey cheese, and even how to prepare the perfect vegan steak. The scrumptious recipes in \n\u003ci\u003eCraving Vegan \u003c\/i\u003eare proof that any dish you're craving can be vegan--and satisfying and delicious too!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Turnbull, Sam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 24, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525610878\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CJMKCY5MISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525610878\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":52027578220825,"sku":"SP-9780525610878","price":35.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/36924089-6f5f-438c-9ad5-92403de05e0c.jpg?v=1784458139"},{"product_id":"the-korean-vegan-cookbook-reflections-and-recipes-from-ommas-kitchen","title":"The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoanne Lee Molinaro \u003c\/b\u003eis a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began \n\u003ci\u003eThe Korean Vegan\u003c\/i\u003e as a passion project later that year. Her immensely popular TikTok, @thekoreanvegan, incorporates her recipes with personal narration. She has been featured in \n\u003ci\u003eSalon\u003c\/i\u003e, \n\u003ci\u003eHealthyish \u003c\/i\u003eby \n\u003ci\u003e Bon Appétit\u003c\/i\u003e, \n\u003ci\u003eThe Atlantic\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, \n\u003ci\u003eThrive\u003c\/i\u003e, and \n\u003ci\u003eVegWorld\u003c\/i\u003e, and on Food Network, CNN, BBC, and CNBC. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[Joanne is] an expert in veganizing dishes, especially Korean food, and a soothing storyteller....Over the course of exactly 60 seconds, Molinaro somehow makes you want to laugh, cry, march in the streets and devour every damn thing on her plate.\" \n\u003ci\u003e\u003cbr\u003e \u003ci\u003e-The Washington Post\u003c\/i\u003e \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Joanne masterfully entwines food, culture, education and self-improvement with incredibly honest, vulnerable, heartfelt stories....May this extraordinary woman inspire you to think more deeply about your own story--and the indelible power inherent in sharing it.\" \n\u003cbr\u003e\n\u003ci\u003e -Rich Roll, ultra-endurance athlete, wellness advocate, and the host of The Rich Roll Podcast\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\"This Tasty Tribute is full of heart and flavor.\" \n\u003cbr\u003e\n\u003ci\u003e\u003ci\u003e-\u003c\/i\u003eSTARRED Publisher's Weekly\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"With these stories, it becomes clear that every dish is deeply personal to Molinaro, and by presenting the recipes here, she does more than offer up delicious food -- she invites the reader to honor one immigrant family's story.\" \n\u003ci\u003e\u003cbr\u003e -\u003ci\u003eEATER\u003c\/i\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e \"You don't have to be vegan to consume Joanne Molinaro's cooking videos. Although you might come for the food, you'll leave with life lessons on love, grief, and growing up Korean. If you grew up in an immigrant household or ever felt like you weren't enough, then Molinaro's stories may resonate with you.\" \n\u003ci\u003e\u003cbr\u003e -\u003ci\u003eSELF\u003c\/i\u003e \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e \"Joanne Lee Molinaro gained fame as @thekoreanvegan on TikTok, and her debut cookbook is a welcome addition to our shelves. Come for the savory soups and stews, stay for the mushroom galbi and gochujang-glazed persimmon upside-down cake.\" \n\u003cbr\u003e\n\u003ci\u003e -EPICURIOUS\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\"All of Joanne Lee Molinaro's work reminds us that the best part of any recipe is the story behind it. In her debut cookbook, she shares not only so many wonderful vegan Korean dishes (I want to cook so many things!), she also shares herself and her family with us. We are better for it.\" \n\u003cbr\u003e\n\u003ci\u003e-Julia Turshen, Bestselling Cookbook Author of Simply Julia, Host of Keep Calm \u0026amp; Cook On, and Founder of Equity at The Table\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"When you crack open The Korean Vegan Cookbook, you won't just want to make every one of Joanne's mouthwatering recipes (and you will!), you'll want to devour her writing, too. Between her creative, plant-based takes on noodles, banchan, bagels, and more, she shares stories of her family that will move you to laughter and tears by turns.\" \n\u003cbr\u003e\n\u003ci\u003e-Jeanine Donofrio, author of The Love and Lemons Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Come for the veganized Korean recipes that will inspire you in the kitchen and delight your tastebuds (the Tteokbokki and Kkanpoong Tofu will change your life). Stay for Joanne's poetic stories about family and culture that will move you to tears.\" \n\u003cbr\u003e\n\u003ci\u003e-Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\"Stunningly beautiful in every way. This book will make you fall in love with the author, her culture, her family and Korean cuisine instantly. I couldn't recommend it more.\" \n\u003cbr\u003e\n\u003ci\u003e-Kim-Julie Hansen, founder of Best of Vegan and author of Vegan Reset\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003ci\u003e\u003cb\u003eTHE INSTANT NEW YORK TIMES BESTSELLER \u003cb\u003e\u003cb\u003e\u003ci\u003e-\u003c\/i\u003e \u003c\/b\u003e\u003c\/b\u003eNAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious - EATER - Stained Page - Infatuation - Spruce Eats - Publisher's Weekly - Food52 - Toronto Star\u003c\/b\u003e\u003c\/i\u003e \u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan\n\u003cp\u003e\u003c\/p\u003eJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. \n\u003cp\u003e\u003c\/p\u003eAs Joanne reveals, she's often asked, \"How can you be vegan \n\u003ci\u003eand\u003c\/i\u003e Korean?\" Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne's table growing up--doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more--are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother's life after she fled North Korea. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/18\/2021 (EAN 9780593084274, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2022 pg. 88 (EAN 9780593084274, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Molinaro, Joanne Lee\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 12, 2021\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Korean|Cooking|Vegan|Cooking|Specific Ingredients|Vegetables|Cooking|Regional \u0026amp; Cultural|Chinese\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Vegetarian cooking|Vegan cooking|Cooking, Korean\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593084274\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CXQV74J9ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593084274\u003c\/p\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":52027581169945,"sku":"SP-9780593084274","price":39.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9d6ba7bf-8f69-4d7f-ada1-7edebdf0937f_1500x1500.jpeg.format.jpg?v=1784458205"},{"product_id":"unbelievably-vegan-100-life-changing-plant-based-recipes-a-cookbook-spiral-bound-charity-morgan-and-venus-williams","title":"Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"More than 100 big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers, chef Charity Morgan. When private celebrity chef Charity Morgan's husband, former NFL linebacker Derrick Morgan, decided to go vegan, she was skeptical. But after Derrick noticed results--more energy, increased stamina, better sleep--and his teammates noticed how good his home-cooked meals looked, many of them asked Charity to cook for them too. Before she knew it, she was delivering meals for nearly two dozen NFL players, and soon enough, Charity and her two ever-so-active elementary school-aged children went vegan too. She hasn't looked back. In her highly anticipated first cookbook, Charity, who was featured in the documentary The Game Changers about how elite athletes use a vegan diet to enhance their performance, breaks the myth that giving up animal protein means sacrificing taste. She taps her Creole and Puerto Rican heritage and love of bold flavor and spice to create a collection of flavor-bomb plant-based alternatives like Creole Krab Cakes with Tarragon Remoulade, Smoky Jambalaya with Blackened Veggies, and Beer Battered Fysh and Chips. Using oyster mushrooms to stand in for chicken thighs, ground walnuts instead of pork, and cashew cream instead of heavy cream and cheese sauces, Charity proves that vegan food can be healthy, fun, filling, and highly flavorful\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can attest firsthand to the very special culinary force that is Charity Morgan: a knack for delicious dishes, a tried-and-true understanding of the performance benefits of plant-based eating; a daily and highly practical commitment to bringing these advantages to professional athletes; and, finally, her contagious enthusiasm and optimism.\" \n\u003cb\u003e--Ethan Brown, CEO Beyond Meat\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chef Charity has reimagined some of my favorite dishes in her cookbook. I'm definitely looking forward to sampling several recipes ASAP!\" \n\u003cb\u003e--DeAndre Jordan, NBA star and plant-based foodie\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Chef Charity Morgan is nothing short of genius when it comes to creating showstopping, craveable meals that appeal to meat eaters and vegans alike--no one EVER misses the meat in her dishes. If you are looking for fun, out-of-this-world vegan food, look no further than her cookbook!\" \n\u003cb\u003e--Chloe Coscarelli, author of\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003e Chloe Flavor\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Chef Charity has shown athletes a new school of thought on what performance food can be. Without compromising flavor, her plant-based meals can fuel anyone.\" \n\u003cb\u003e--Derrick Henry, NFL Pro Bowl running back\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Charity is an unapologetic, self-made entrepreneur carving out her own lane in the plant-based space. This book represents that in every way.\" \n\u003cb\u003e--Gary Vaynerchuk, serial entrepreneur and investor\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"An inspiring feast for the eyes as well as the palate. . . . This cookbook is full of enticing recipes, but the genius here comes from the ways Morgan suggests to incorporate them into an existing meal routine.\" \n\u003cb\u003e--\u003ci\u003eShelf Awareness\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCharity Morgan\u003c\/b\u003e is a plant-based chef and author. She is the star of the reality TV show \n\u003ci\u003eUnbelievably Vegan \u003c\/i\u003eon Max. She has worked with celebrities and top athletes and was featured in the documentary \n\u003ci\u003eThe Game Changers.\u003c\/i\u003e She grew up on a farm near Sacramento, California, eating dishes from her mother's Puerto Rican heritage, like pasteles and arroz con gandules, as well as Creole dishes her grandma made, such as jambalaya and gumbo. Charity studied cooking at Le Cordon Bleu College of the Culinary Arts and now lives in Nashville with her husband, former Tennessee Titans linebacker Derrick Morgan, and their two children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER - 100+ big, bold, sock-you-sideways plant-based vegan recipes from the star of \u003cb\u003e\u003ci\u003eUnbelievably Vegan\u003c\/i\u003e on Max\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.\"--Venus Williams, from the foreword\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWhether you're new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won't be missing out on the flavor and indulgence of all your favorite comfort foods. \n\u003cp\u003e\u003c\/p\u003eIn her first cookbook, Charity lays out a plan for anyone who wants to eat less meat--whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity's recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice \u0026amp; Mango Salsa; Jalapeño-Bae'con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eUnbelievably Vegan\u003c\/i\u003e offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2022 pg. 80 (EAN 9780593232989, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 01\/21\/2022 (EAN 9780593232989, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Morgan, Charity\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e January 18, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Specific Ingredients|Natural Foods|Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Vegetarian cooking|Cooking (Natural foods)|Recipes|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593232989\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09Q3RB521ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593232989\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52027586707737,"sku":"SP-9780593232989","price":34.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/0b80296c-5dbd-4ae9-a80a-9aa54737fb2a.jpg?v=1784458360"},{"product_id":"practically-vegan-more-than-100-easy-delicious-vegan-dinners-on-a-budget-a-cookbook-spiral-bound-nisha-melvani","title":"Practically Vegan: More Than 100 Easy, Delicious Vegan Dinners on a Budget: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOf Indian origin, born in Jamaica, and educated in England and Canada, \n\u003cb\u003eNisha Melvani \u003c\/b\u003ehas grown up with a myriad of cultures and ingredients around her. A graduate of the Natural Gourmet Institute and a registered dietitian nutritionist, Nisha feels strongly that we can all eat healthier while still maintaining a budget. She runs the Cooking for Peanuts Instagram feed and lives in New York City with her three children.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eMore than 100 delicious, easy, and colorful vegan dinners on a budget from the founder of the massive social media platform Cooking for Peanuts, with a foreword by Jonathan Safran Foer.\u003c\/b\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNisha Melvani appreciates that it's hard for many people to commit to being 100% vegan. But committing to one vegan meal a day--dinner--is much more feasible. For those trying to incorporate more vegan meals into your diet, \n\u003ci\u003ePractically Vegan\u003c\/i\u003e is your go-to weeknight dinner cookbook and the perfect entry to veganism. \n\u003cp\u003e\u003c\/p\u003eA registered dietitian nutritionist, Melvani offers solid, tested vegan recipes and a non-militant approach for those wanting to eat less meat. Plant-based cooking will no longer feel intimidating with easy-to-find ingredients that you will use in the kitchen over and over again. Inspired by the flavors she was introduced to while growing up in Jamaica, England, and Canada, as well as her own Indian heritage, Melvani shares over 100 delicious recipes, including Creamy One-Pot Cheesy Broccoli Pasta Soup, Cauliflower-Sweet Potato Curry, Sesame Noodle Veggie Stir-Fry, Mushroom Bourguignon, and more, accompanied by a foreword written by bestselling author Jonathan Safran Foer, who urged Melvani to write this cookbook after feeding his family her recipes. \n\u003cp\u003e\u003c\/p\u003eWith easy-to-follow directions and recipe substitutions as well as culinary tips and tricks, \n\u003ci\u003ePractically Vegan\u003c\/i\u003e will be the helping hand you need to prepare a vegan dinner for yourself or your family with confidence.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 01\/03\/2022 (EAN 9780593233405, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2022 pg. 88 (EAN 9780593233405, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Melvani, Nisha\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 29, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Vegan cooking|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593233405\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09WBJ127MISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593233405\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":52027587330329,"sku":"SP-9780593233405","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/3e0702e0-11cc-481a-9934-4065756837d9_1500x1500.jpeg.format.jpg?v=1784458378"},{"product_id":"sweet-potato-soul-vegan-vibes-100-soulful-plant-based-recipes-for-healthy-everyday-meals-a-cookbook-by-jenne-claiborne-spiral-bound","title":"Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals; A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Jenné has done it again! Easy, delicious, and very good vegan recipes!\" \n\u003cb\u003e--Tabitha Brown, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eCooking from the Spirit\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Eating vegan doesn't have to be boring, and \n\u003ci\u003eSweet Potato Soul Vegan Vibes \u003c\/i\u003eby Jenné Claiborne proves it. In her second cookbook, Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you'll want to make on repeat. With stunning food photography and recipes written by a plant-based legend, this is a must-have cookbook for vegans and non-vegans alike!\" \n\u003cb\u003e--Carleigh Bodrug, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003ePlantYou\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jenné Claiborne's creativity shines in \n\u003ci\u003eVegan Vibes\u003c\/i\u003e! She brings a fresh and exciting approach to vegan cooking. Each recipe is a celebration of plant-based ingredients.\" \n\u003cb\u003e--Nisha Vora, creator of Rainbow Plant Life and author of \u003ci\u003eBig Vegan Flavor \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jenné Claiborne has created a cookbook that is both inspiring and practical, a balance I've needed as a new mom. The whole family (kids included!) will love easy weeknight dishes like Black Bean Crust Pizza--and you can whip up her Better Buttermilk Waffles on the weekend. Yes please!\" \n\u003cb\u003e--Jessica Hylton, creator of Jessica in the Kitchen\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jenné Claiborne's \n\u003ci\u003eSweet Potato Soul Vegan Vibes\u003c\/i\u003e is a celebration of all things plant-based. Her recipes are innovative, flavorful, and sure to please everyone at the table. You won't miss a thing--instead, you'll be coming back for seconds!\" \n\u003cb\u003e--Nisha Melvani, creator of Cooking for Peanuts and author of \u003ci\u003ePractically Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJenné Claiborne\u003c\/b\u003e is a vegan personal chef, cooking instructor, and health coach. She studied at the Institute for Integrative Nutrition and is the author of \n\u003ci\u003eSweet Potato Soul\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In Vegan Vibes, Jennâe invites you to fall in love with cooking and eating plants, in their delicious and vibrant diversity. After stints in New York City and Los Angeles, she's returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city's multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce. Now that Jennâe's a mom, she's transforming her favorite veggies into quick and easy crowd-pleasing meals. Vegan Vibes offers 100 dishes that are almost as much fun to make as they are to eat. That means laid-back whole food-based ingredient lists plus straightforward, no-fail techniques. And her unique flair for flavor elevates the simplest dish: for example, a citrus spin on Mushroom Carnitas Tacos, Watermelon Gazpacho for the ultimate refreshing soup, and Magical Hummus packed with umami mushroom flavor. With gorgeous photography for each recipe, Vegan Vibes includes: Super yummy breakfasts: Indian Tofu Scramble, Rose Tahini Granola Killer apps, snacks, and salads: Beet Latkes, Bali Shaved Brussels Salad Comforting soups: Sweet Potato Bisque Hearty entrees: Curried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza Perfect beverages: Dirty Candy Sour, Pineapple Rose Sangria Drool-worthy desserts Miso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e100 flavor-packed recipes that bring vibrant health, energy, and joy to the plate for every meal of the day--and will inspire everyone, vegan or not, to crave more plants. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Jenné Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you'll want to make on repeat.\"--Carleigh Bodrug, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003ePlantYou\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eJenné Claiborne, the beloved author of \n\u003ci\u003eSweet Potato Soul, \u003c\/i\u003e knows that vegans have more fun. Inspired by the multicultural influences of her hometown of Atlanta, Georgia, Jenné has transformed her favorite veggies into crowd-pleasing meals: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eVegan Vibes\u003c\/i\u003e offers 100 dishes that are almost as much fun to make as they are to eat. That means laidback, whole food-based ingredient lists plus straightforward, no-fail techniques. With gorgeous photography for each recipe, \n\u003ci\u003eVegan Vibes\u003c\/i\u003e includes: \n\u003cp\u003e\u003c\/p\u003e- Super yummy breakfasts: \n\u003cb\u003eIndian Tofu Scramble, Rose Tahini Granola\u003cbr\u003e\u003c\/b\u003e- Killer apps, snacks, and salads: \n\u003cb\u003eBeet Latkes, Bali Shaved Brussels Salad\u003cbr\u003e\u003c\/b\u003e- Comforting soups: \n\u003cb\u003eSweet Potato Bisque\u003cbr\u003e\u003c\/b\u003e- Hearty entrees: \n\u003cb\u003eCurried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza\u003cbr\u003e\u003c\/b\u003e- Perfect beverages: \n\u003cb\u003eDirty Candy Sour, Pineapple Rose Sangria\u003cbr\u003e\u003c\/b\u003e- Drool-worthy desserts: \n\u003cb\u003eMiso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eBrimming with unexpected, flavorful dishes, \n\u003ci\u003eVegan Vibes \u003c\/i\u003einvites you to fall in love with cooking and eating \n\u003ci\u003eplants\u003c\/i\u003e, in all their delicious diversity.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Claiborne, Jenné\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e February 04, 2025\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Health \u0026amp; Healing|General|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking (Natural foods)|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593581551\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637998813ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593581551\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":52027606991129,"sku":"SP-9780593581551","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/13623641-348d-4358-9724-d7bd82d3515c_1000x1000_19136ac3-4299-466b-8357-ddff8397efdf.png?v=1784458758"},{"product_id":"the-oh-she-glows-cookbook-over-100-vegan-recipes-to-glow-from-the-inside-out","title":"The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. 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. The Oh She Glows Cookbook is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entrees, and decadent desserts. From entre;es like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela's famous Glo Bakery Glo Bars, there is something for everyone. The Oh She Glows Cookbook is also allergy-friendly, with many gluten-free and soy-free options. Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow!\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. 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. The Oh She Glows Cookbook is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entraees, and decadent desserts. From entre;es like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela's famous Glo Bakery Glo Bars, there is something for everyone. The Oh She Glows Cookbook is also allergy-friendly, with many gluten-free and soy-free options. Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow!\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;The long-awaited debut cookbook from one of the most popular vegan food bloggers on the web After a decade of struggling with an eating disorder and subsisting on diet, low-calorie processed foods, Angela Liddon vowed to get healthy once and for all. 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. The Oh She Glows Cookbook is packed with more than 100 delicious recipes such as go-to breakfasts, protein-packed snacks, hearty entrees, and decadent desserts. From entre;es like the Crowd-Pleasing Tex Mex Casserole and Empowered Noodle Bowl to sweet treats like the Chilled Chocolate Espresso Torte with Hazelnut Crust and Angela's famous Glo Bakery Glo Bars, there is something for everyone. The Oh She Glows Cookbook is also allergy-friendly, with many gluten-free and soy-free options. Whether you are a vegan or you simply want to incorporate a few vegan meals into your week, Angela's recipes are a must-have for anyone who longs to eat well, feel great, and simply glow!--;Provided by publisher.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAngela Liddon\u003c\/b\u003e is the founder, recipe developer, and writer behind OhSheGlows.com - an award-winning destination for healthy plant-based recipes, with millions of visitors each month. Her work has been featured in local and international publications such as \n\u003ci\u003eVegNews\u003c\/i\u003e, \n\u003ci\u003eO, The Oprah Magazine\u003c\/i\u003e, \n\u003ci\u003e Fitness\u003c\/i\u003e, \n\u003ci\u003e The Kitchn\u003c\/i\u003e, \n\u003ci\u003e Self\u003c\/i\u003e, \n\u003ci\u003e Shape\u003c\/i\u003e, \n\u003ci\u003e National Post\u003c\/i\u003e, \n\u003ci\u003eThe Guardian\u003c\/i\u003e, \n\u003ci\u003e Glamour\u003c\/i\u003e, and \n\u003ci\u003eBest Health\u003c\/i\u003e, among others. She has also won several awards, including \n\u003ci\u003eVegNews\u003c\/i\u003e Best Vegan Blog for three consecutive years, \n\u003ci\u003eChatelaine\u003c\/i\u003e's Woman of the Year Hot 20 Under 30 award, and FoodBuzz's Best Veg Blog and Best Overall Blog. Her first cookbook, \n\u003ci\u003eThe Oh She Glows Cookbook\u003c\/i\u003e, is an international bestseller. It was selected as Indigo's Book of the Year for 2014 and appeared on the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller list. Her eagerly-awaited follow-up cookbook, \n\u003ci\u003eOh She Glows Every Day\u003c\/i\u003e, will be published in September 2016. Liddon and her husband, Eric, and daughter, Adriana, live in Oakville, Ontario, Canada, with their cat, Sketchie.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave each and every recipe in this awesome cookbook!\" \n\u003cbr\u003e--Isa Chandra Moskowitz, author of \n\u003ci\u003eIsa Does It\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Angela has taken her vegan cookbook and shown us how truly delicious, colorful and versatile the recipes can be. So many things I want to make! This is a book you'll want on the shelf.\" \n\u003cbr\u003e--Sara Forte, author of \n\u003ci\u003eThe Sprouted Kitchen\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Oh She Glows Cookbook\u003c\/i\u003e proves that vegan is not a four-letter word! Angela's imaginative, mouth-watering, and totally approachable recipes will motivate everyone to cook healthy, vibrant foods for their whole family.\" \n\u003cbr\u003e--Sarah Britton, creator of the blog \n\u003ci\u003eMy New Roots\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"If you can choose only one cookbook this year - \n\u003ci\u003eOh She Glows\u003c\/i\u003e is it! Angela's approach to vegan recipes is fresh, vibrant, and simple... and her connection to her readers honest and real.\" \n\u003cbr\u003e--Dreena Burton, author of \n\u003ci\u003eLet Them Eat Vegan!\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Oh She Glows Cookbook\u003c\/i\u003e is nothing short of a revelation. A brilliant collection of accessible and vibrant vegan recipes--it's hard to decide which recipe to cook first.\" \n\u003cbr\u003e--Kathryne Taylor, creator of the blog \n\u003ci\u003eCookie + Kate\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003c\/b\u003eAn amazing thing about Angela's recipes is that you completely forget that they are vegan. \n\u003ci\u003eThe Oh She Glows Cookbook \u003c\/i\u003eis filled with indulgent nacho dips, doughnuts and veggie loaves - food we never imagined a healthy, vegan version of. It's an inspiring reminder that there are no limits to vegan cooking.\" \n\u003cbr\u003e--David Frenkiel and Luise Vindahl, authors of \n\u003ci\u003eVegetarian Everyday: Healthy Recipes from Our Green Kitchen \u003c\/i\u003eand creators of the blog \n\u003ci\u003eGreen Kitchen Stories\u003c\/i\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eOh She Glows\u003c\/i\u003e is: \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003c\/b\u003eBest Vegan Blog\" \n\u003cbr\u003e--VegNews \n\u003cp\u003e\u003c\/p\u003e\"Best Overall Blog\" and \"Best Veg Blog\" \n\u003cbr\u003e--Foodbuzz\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e bestseller from the founder of \u003ci\u003eOh She Glows\u003c\/i\u003e \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!\" \n\u003cbr\u003e--Isa Chandra Moskowitz, author of \n\u003ci\u003eIsa Does It\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"So many things I want to make! This is a book you'll want on the shelf.\" \n\u003cbr\u003e--Sara Forte, author of \n\u003ci\u003eThe Sprouted Kitchen\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eA self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet -- and her life -- once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web. \n\u003cp\u003e\u003c\/p\u003eThis is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes -- from revamped classics that even meat-eaters will love, to fresh and inventive dishes -- all packed with flavor. \n\u003ci\u003eThe Oh She Glows Cookbook\u003c\/i\u003e also includes many allergy-friendly recipes -- with more than 90 gluten-free recipes -- and many recipes free of soy, nuts, sugar, and grains, too! \n\u003cp\u003e\u003c\/p\u003eWhether you are a vegan, \"vegan-curious,\" or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2014 pg. 133 (EAN 9781583335277, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/03\/2014 (EAN 9781583335277, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Liddon, Angela\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Avery Publishing Group\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 04, 2014\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Seasonal|Cooking|Vegan|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cookbooks|COOKING \/ Vegetarian \u0026amp; Vegan|COOKING \/ Specific Ingredients \/ Vegetables|COOKING \/ Seasonal\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781583335277\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B06XPJ5QHWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781583335277\u003c\/p\u003e","brand":"Avery Publishing Group","offers":[{"title":"Default Title","offer_id":52027753824537,"sku":"SP-9781583335277","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c5de9599-39de-4150-9bad-05f6818e1b7b_1500x1500.jpeg.format.jpg?v=1784460077"},{"product_id":"vegan-soul-food-cookbook-plant-based-no-fuss-southern-favorites-spiral-bound-nadira-jenkins-el","title":"Vegan Soul Food Cookbook: Plant-Based, No-Fuss Southern Favorites (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNadira Jenkins-El\u003c\/b\u003e is a vegan chef and holistic nutritionist with a passion for soul food and Caribbean cuisine. In 2014, she founded Global Fusion, a home-based vegan and gluten-free bakery and confectionery. Today, she co-owns and operates The Cutting Board Bakery and Café in Mesa, Arizona.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ashlee comes up with the most fun, funky, and flavorful recipes that motivate me to get in the kitchen to try a few dishes. I like to say I am a lazy crock pot cooker, so I am ECSTATIC for this recipe book filled with all these delicious instant pot vegan recipes. Definitely grab a copy! Gut Health Bestie approved;-)\" \n\u003cstrong\u003e--Lauren 'LC' Wells, Gut Health Bestie, certified digestive health coach \u0026amp; founder of Hervival\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRediscover Soul Food--100% Vegan, 100% Comfort\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImagine the aroma of simmering gumbo, the golden crunch of Southern-fried favorites, and the heartwarming bite of homemade biscuits, all completely plant-based. \u003cem\u003eVegan Soul Food Cookbook\u003c\/em\u003e invites you to reclaim the classic comfort food you love with nourishing, easy-to-make vegan recipes that bring people together.\u003c\/p\u003e\n\u003cp\u003eWhether you're a lifelong vegan, curious beginner, or simply crave healthier ways to enjoy Southern favorites, this cookbook is your passport to flavor, family, and homegrown joy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes this book stand out: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Soul Food, Plant-Based: \u003c\/strong\u003e From Cajun fried \"chicken\" to biscuits \u0026amp; gravy, collard greens, jambalaya, and sweet potato pie, enjoy over 100 Southern staples.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecipes to satisfy every craving without compromise: \u003c\/strong\u003eKeep the soul, lose the meat. These recipes deliver the authentic taste, comfort, and nostalgia you remember.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTips for Every Home Cook: \u003c\/strong\u003e Step-by-step, fuss-free instructions and budget-friendly vegan ingredients make it easy for anyone to succeed, no matter your skill level or pantry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep Roots, Fresh Flavor: \u003c\/strong\u003eEach dish draws on Chef Nadira Jenkins-El's culinary heritage and modern expertise, honoring the spirit and tradition of soul food in every bite.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you're ready to celebrate culture, savor comfort, and cook with compassion, this cookbook is your new kitchen staple.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eJenkins-El, Nadira\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNadira Jenkins-El\u003c\/b\u003e is a vegan chef and holistic nutritionist with a passion for soul food and Caribbean cuisine. In 2014, she founded Global Fusion, a home-based vegan and gluten-free bakery and confectionery. Today, she co-owns and operates The Cutting Board Bakery and Café in Mesa, Arizona.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jenkins-El, Nadira\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Callisto\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e June 16, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646117215\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08SR2WB71ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781646117215\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":52027798126873,"sku":"SP-9781646117215","price":22.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/2c4d947f-85d3-403e-9926-23a7a6f8cfc5_1500x1500.jpeg.format.jpg?v=1784460966"},{"product_id":"call-me-vegan-easy-plant-based-recipes-for-every-craving-by-halle-burns-spiral-bound","title":"Call Me Vegan: Easy Plant-Based Recipes for Every Craving (a Cookbook) (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eCall Me Vegan\u003c\/i\u003e embodies the essence of how vibrant, accessible, and fun plant-based cooking can be for home cooks everywhere. Halle's approach reminds everyone that cooking, eating, and sharing should ignite one's inner child, and hopefully your guests', too. If you're curious about plant-based cooking, this book is a must-read!\" \n\u003cb\u003e--Nasim Lahbichi, culinary digital storyteller behind @lahbco\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eCall Me Vegan\u003c\/i\u003e belongs on everyone's shelf, regardless of your dietary preferences! Halle's innovative approach to cooking shines through in every recipe, beautifully captured in a variety of mouthwatering photos. If you're looking for a good guide to plant-based meals, look no further.\" \n\u003cb\u003e--Nick DiGiovanni, celebrity chef and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Halle transforms cooking into an enjoyable and effortless experience. With inventive recipes and simple ingredients, \n\u003ci\u003eCall Me Vegan\u003c\/i\u003e takes all the fuss out of meal preparation. This book is a must-have, guaranteed to satisfy all your cravings in no time.\" \n\u003cb\u003e--Chloé Crane-Leroux, coauthor of \u003ci\u003eThe Artful Way to Plant-Based Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Halle Burns expands the world of vegan cooking with a refreshing and innovative collection of colorful and flavorful recipes for everyone. Full of creative and highly approachable recipes for every skill level, Halle Burns's debut cookbook will keep you inspired every day in the kitchen.\" \n\u003cb\u003e--Carolina Gelen, author of \u003ci\u003ePass the Plate\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you are looking to get inspired in the kitchen, this plant-centered, funky cookbook will be your go-to. Every recipe exudes culinary creativity--Halle is truly a vegan genius.\" \n\u003cb\u003e--Danielle Brown, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and founder of HealthyGirl Kitchen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What I love most about Halle's approach to food is that it's refreshing. Her recipes have a balance of playfulness and approachability while also being creative and--more importantly--unfussy and delicious. This combined with joyful photography and a dazzling design makes for a must-have addition to any cookbook collection.\" \n\u003cb\u003e--Timothy Pakron, author of \u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"If you're looking for a good guide to plant-based meals, look no further.\" --Nick DiGiovanni, celebrity chef and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eEasy, delicious, and creative plant-based snacks from viral TikTok sensation Halle Burns a.k.a. @BalleHurns, perfect for full-time vegans and plant-curious, healthy eaters.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eHalle Burns was still in college when she started posting viral videos about plant-based cooking on TikTok, and now millions of fans follow her for soothingly narrated content and easy, sharable recipe ideas. Since Halle was on a student budget at the time and often only had her trusty air fryer to do the actual cooking, she needed to become creative to fulfill her cravings in the simplest way possible. \n\u003cp\u003e\u003c\/p\u003eRecipes had to be attainable and foolproof too, which meant using affordable ingredients, accessible in every grocery store. They needed to be quick to prepare using as few ingredients as possible, like her two-ingredient Tofu Dough or her Spicy Citrus Vinaigrette, which can be made in advance and used to jazz up any vegetable. And when you're in the mood for carbs but don't have bread in the kitchen, Emergency Bread can be baked in a flash in a microwave oven. \n\u003cp\u003e\u003c\/p\u003eNow, \n\u003ci\u003eCall Me Vegan \u003c\/i\u003eoffers even more essential, lifesaving (and time-saving) recipes for every occasion that you won't find anywhere else. Her Snacks that Smack chapter includes Rice Paper Bacon Snack Strips, Kale Puffs, Crunchy Mushroom Crisps, and her spicy Angry Edamame. There are breakfast recipes like Cinnamon Sugar Tortilla Bowl and Chunky Cocoa-Banana Stovetop Granola. Of course, there are main dishes too like Lasagna Roll-Ups, Mushroom Pulled Pork, and Cheesy Vegan Mac. There are also basics like Mixed Berry Chia Jam, Instant Plant Milk, and Tofu Cream Cheese, along with tips for stocking your pantry and essential kitchen tools--making this the perfect book for plant-based lifestyle newcomers and longtime vegans who are searching for easy ways to be more adventurous in the kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBurns, Halle\u003cbr\u003e\n\t\t\t\t\t\t\t\tHalle Burns is a chef and content creator who skyrocketed to fame with her soothing cooking videos on TikTok (@BalleHurns). Her relaxed approach has inspired a generation to get creative in their own kitchens and recreate her original, viral recipes, which include a three-ingredient chocolate shell, leftover rice balls, and shake-then-bake cauliflower. Her work has been featured in \n\u003ci\u003eThe\u003c\/i\u003e\n\u003ci\u003eNew York Times\u003c\/i\u003e. She currently lives in New York City with her cat, Frank.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Burns, Halle\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 11, 2025\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Vegetarian|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Vegan cooking\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781668012499\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637998821ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781668012499\u003c\/p\u003e","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":52027816018201,"sku":"SP-9781668012499","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a6652a3d-eaa4-4a7d-bcc9-433294373f33_1500x1500.jpeg.format.jpg?v=1784461285"},{"product_id":"vegan-for-everybody-foolproof-plant-based-recipes-for-breakfast-lunch-dinner-and-in-between","title":"Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmerica's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Here are the words just about any vegan would be happy to read: 'Why This Recipe Works.' Fans of America's Test Kitchen are used to seeing the phrase, and now it applies to the growing collection of plant-based creations in Vegan for Everybody.\" -- The Washington Post \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"It's not only vegans who get excited about vegan orange chicken. The esteemed America's Test Kitchen included a recipe for the saucy main in its Vegan for Everybody cookbook that debuted in 2017. This multi-dimensional media organization is relentless when it comes to recipe testing--when you make an America's Test Kitchen recipe, you know it's going to work.\" -- VegNews\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Thanks to the clever folks at America's Test Kitchen, their detail-oriented 'Vegan for Everybody' cookbook delves into the realm of vegan home baking and proves that it's not impossible. Once you grasp a few basic concepts, you'll be whipping up baked goods that rival, or even surpass, their traditional counterparts.\" -- Katherine Martinko, TreeHugger.com\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eVEGAN COOKING, DECODED: Learn to how to make 200+ plant-based recipes full of flavor, variety, and freshness with this best-selling vegan cookbook for beginners.\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eAmerica's Test Kitchen shows you how to avoid the vegan diet pitfalls of bland food, lack of variety, and overprocessed ingredients!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eCan vegan cooking be flavorful? Satisfying? Easy to make? \n\u003ci\u003eGood\u003c\/i\u003e? America's Test Kitchen addresses these questions head-on in this ultra-accessible vegan cookbook! They'll show you how to: \n\u003cp\u003e\u003c\/p\u003e- Prepare 200+ easy vegan recipes for any occasion, from breakfast to entertaining \n\u003cbr\u003e- Find the best vegan protein, plant-based milks, and other vegan pantry essentials \n\u003cbr\u003e- DIY your own vegan mayonnaise, coconut yogurt, nut butters, seitan, and more \n\u003cbr\u003e- Master the art of dairy-free cooking and vegan baking (it's not as hard as it seems!) \n\u003cp\u003e\u003c\/p\u003e Reimagine mealtime with veggie-forward plates, salads, and gain bowls. Enjoy comfort foods like lasagna and burgers--vegan-style! And learn how to bake a perfectly chewy chocolate chip cookie. With expert advice and 200+ rigorously-test plant-based recipes, this easy vegan cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 04, 2017\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Vegetarian|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781940352862\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1635616298ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781940352862\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":52027825488153,"sku":"SP-9781940352862","price":30.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4b1d825f-a66f-4e43-a4cd-05551ced6f44_1500x1500.jpeg.format.jpg?v=1784461546"},{"product_id":"plant-based-on-a-budget-delicious-vegan-recipes-for-under-30-a-week-in-less-than-30-minutes-a-meal","title":"Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eTable of Contents\u003cbr\u003eForeword\u003cbr\u003eIntroduction\u003cbr\u003eMy Story\u003cbr\u003eHow to Be Plant-Based on a Budget\u003cbr\u003eBreakfast\u003cbr\u003eSalads\u003cbr\u003eSnacks\u003cbr\u003eOne-Pot Meals\u003cbr\u003eSupper Staples\u003cbr\u003eDesserts\u003cbr\u003eBack to Basics\u003cbr\u003eSample Meal Plan for One\u003cbr\u003eAcknowledgments\u003cbr\u003eMetric Conversions\u003cbr\u003eIndex\u003cbr\u003eAbout the Author\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"When I became a vegan in 1987, I was making $2,500 a year and spending $10 a week on food. And amazingly, I ate well! This book shows how easy it is to eat well and be a vegan without spending a ton of money.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cstrong\u003eMoby, singer and songwriter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Plant-based eating has never been easier--or more affordable--than now. Buy this book and let Toni Okamoto help you keep your stomach and wallet full at the same time.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cstrong\u003eKlaus Mitchell and Robbie Lockie, cofounders of Plant Based News\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Eating plants saves animals, and Toni Okamoto expertly shows you how it can save you money, too.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cstrong\u003eGene Baur, \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e bestselling author of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eLiving the Farm Sanctuary Life\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e and \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eFarm Sanctuary\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Toni Okamoto gives you the truth what too many large health charities are afraid to: eating a plant-based diet can help save your life. She also shows you how it can save your finances, too.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cstrong\u003eKip Andersen, co-creator of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eWhat the Health\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Whether or not you've got money growing on the trees in your life, if health is wealth--and I believe it is--than this book will give you the great gift of wealth that you deserve.\"\u003c\/p\u003e\n\u003cp\u003e--\u003cstrong\u003eDr. Michael Greger, \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cstrong\u003e bestselling author of \u003c\/strong\u003e\u003cstrong\u003e\u003cem\u003eHow Not to Die\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eToni Okamoto\u003c\/b\u003e is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She's also the author of \n\u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e and \n\u003ci\u003eThe Super Easy Vegan Slow Cooker Cookbook\u003c\/i\u003e. Plant-Based on a Budget has been featured in Reader's Digest, US News and World Report, and more. Toni's also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cbr\u003e\"\"When I became a vegan in 1987, I was making $2,500 a year and spending $10 a week on food. And amazingly, I ate well! This book shows how easy it is to eat well and be a vegan without spending a ton of money.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eMoby, singer and songwriter\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Plant-based eating has never been easier--or more affordable--than now. Buy this book and let Toni Okamoto help you keep your stomach and wallet full at the same time.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eKlaus Mitchell and Robbie Lockie, cofounders of Plant Based News\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Eating plants saves animals, and Toni Okamoto expertly shows you how it can save you money, too.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eGene Baur, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eLiving the Farm Sanctuary Life\u003c\/i\u003e and \u003ci\u003eFarm Sanctuary\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Toni Okamoto gives you the truth what too many large health charities are afraid to: eating a plant-based diet can help save your life. She also shows you how it can save your finances, too.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eKip Andersen, co-creator of \u003ci\u003eWhat the Health\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"\"Whether or not you've got money growing on the trees in your life, if health is wealth--and I believe it is--than this book will give you the great gift of wealth that you deserve.\"\" \n\u003cp\u003e\u003c\/p\u003e-- \n\u003cb\u003eDr. Michael Greger, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eHow Not to Die\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eEat vegan--for less!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eBetween low-paying jobs, car troubles, student loans, vet bills, and trying to pay down credit card debt, Toni Okamoto spent most of her early adult life living paycheck to paycheck. So when she became a vegan at age 20, she worried: How would she be able to afford that kind of lifestyle change? \n\u003cp\u003e\u003c\/p\u003eThen she discovered how to be plant-based on a budget. \n\u003cp\u003e\u003c\/p\u003eThrough her popular website, Toni has taught hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With \n\u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e, going vegan is not only an attainable goal, but the best choice for your health, the planet-- \n\u003ci\u003eand\u003c\/i\u003e your wallet. \n\u003cp\u003e\u003c\/p\u003eToni's guidance doesn't just help you save money--it helps you save time, too. Every recipe in this book can be ready in around 30 minutes or less. \n\u003cp\u003e\u003c\/p\u003eThrough her imaginative and incredibly customizable recipes, Toni empowers readers to make their own substitutions based on the ingredients they have on hand, reducing food waste in the process. \n\u003cp\u003e\u003c\/p\u003eInside discover 100 of Toni's \"frugal but delicious\" recipes, including: \n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003e 5-Ingredient Peanut Butter Bites \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Banana Zucchini Pancakes \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Sick Day Soup \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Lentils and Sweet Potato Bowl \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e PB Ramen Stir Fry \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Tofu Veggie Gravy Bowl \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Jackfruit Carnita Tacos \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Depression Era Cupcakes \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Real Deal Chocolate Chip Cookies \u003cp\u003e\u003c\/p\u003eWith a foreword by Michael Greger, MD, \u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e gives you everything you need to make plant-based eating easy, accessible, and most of all, affordable. \u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFeatured in the groundbreaking documentary What the Health\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eOkamoto, Toni\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eToni Okamoto\u003c\/b\u003e is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She's also the author of \u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e and \u003ci\u003eThe Super Easy Vegan Slow Cooker Cookbook\u003c\/i\u003e. Plant-Based on a Budget has been featured in Reader's Digest, US News and World Report, and more. Toni's also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Okamoto, Toni\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Benbella Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e May 14, 2019\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Vegan\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Cooking (Natural foods)|One-dish meals|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781946885982\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08FYVXVGGISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781946885982\u003c\/p\u003e","brand":"Benbella Books","offers":[{"title":"Default Title","offer_id":52027826798873,"sku":"SP-9781946885982","price":31.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/41dcf9be-4224-4431-a79b-b6223b532a7c.jpg?v=1784461587"},{"product_id":"vegan-cooking-for-two-200-recipes-for-everything-you-love-to-eat","title":"Vegan Cooking for Two: 200+ Recipes for Everything You Love to Eat (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWith more than 60 test cooks, editors, and tasting and testing experts, America's Test Kitchen publishes award-winning cookbooks, including the best-selling \"Complete\" series, along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a 15,000-square-foot kitchen located in Boston's Seaport district.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe most comprehensive guide to easy, quick, and delicious small-batch plant-based cooking\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNo more throwing out past-its-prime produce, doing on-the-fly math to scale down recipes designed to serve a crowd, or guessing at substitutions for nonvegan ingredients. Now you can skip straight to perfectly portioned, all-vegan custardy French toast, katsu sandwiches with the crispiest pan-fried tofu, spicy sesame noodles, velvety vegetable chowder, gooey fig streusel bars, and more. \n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003e\n\u003cb\u003e220+ vegan recipes\u003c\/b\u003e for breakfast, dessert, and everything in between.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003cb\u003e140+ recipes are ready in 45 minutes or less, \u003c\/b\u003e\u003c\/b\u003eand over half of recipes require 10 or fewer ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDramatically reduce kitchen waste\u003c\/b\u003e with smart shopping and food storage tips. The Use It Up chart helps you find recipes that use up pesky leftovers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eEmbrace vegan cheese, \u003c\/b\u003e butter, egg, and more store-bought products for ultimate convenience. We tell you which products to buy for the best results.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAll out of sweet potatoes? Substitute squash\u003c\/b\u003e. Then level up with a crispy tempeh topping. 300+ Kitchen Improv suggestions make each recipe flexible and customizable.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFailproof baked vegan treats.\u003c\/b\u003e Scaled-down banana muffins and chocolate-ginger scones emerge from the oven (or toaster oven) perfectly risen every time.\u003c\/li\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e America's Test Kitchen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 18, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Vegetarian|Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking for two|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781954210189\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BPDSVLXXISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781954210189\u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":52027829715225,"sku":"SP-9781954210189","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/2ab35eb6-0dc2-4150-bbe4-977a4ad11aff_1500x1500.jpeg.format.jpg?v=1784461676"},{"product_id":"mastering-the-art-of-plant-based-cooking-vegan-recipes-tips-and-techniques-a-cookbook","title":"Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"This instant classic from James Beard Award-winning food writer Joe Yonan makes the case that vegan cooking deserves to be treated as its own rich cuisine, with mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"This is a book I'll be turning to again and again, not because of any moral or health imperative, but because these recipes are versatile, exciting, and most of all, delicious.\" \u003cb\u003e\u003ci\u003e--Bon Appétit\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\"Expansive and encyclopedic.\" \u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"In this doorstopper of a volume, the \u003ci\u003eWashington Post\u003c\/i\u003e's Joe Yonan demonstrates the continued evolution of vegan home cooking . . . while giving readers endless guidance and ideas for making plant-based eating not an occasional experience, but an everyday expectation.\" \u003cb\u003e\u003ci\u003e--Saveur\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"With its exuberant mix of weekend project cooking and easy weeknight meals, this is a foundational book to use on repeat.\" \u003cb\u003e--Melissa Clark, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Bringing together two dozen vegan or vegetarian chefs and 300-plus recipes, \u003ci\u003eMastering the Art of Plant-Based Cooking\u003c\/i\u003e demonstrates once and for all that you needn't sacrifice taste, texture or excitement in a vegan kitchen.\" \u003cb\u003e--NPR\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e \u003c\/b\u003e \u003cbr\u003e\"The recipes are inventive, creative, and feel very new.\" \u003cb\u003e\u003ci\u003e--New York Magazine\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\"This is a book designed to appeal to every diet and persuasion, whether you've been plant-based for years or just starting to flirt with the idea.\" \u003cb\u003e\u003ci\u003e--Los Angeles Times\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\"[A] rock solid resource.\" \u003cb\u003e\u003ci\u003e--The Seattle Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"This book is the latest definitive guide in cooking vegetables.\" \u003cb\u003e--\u003ci\u003eSimply Recipes\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Joe Yonan pulls together all the strains of modern plant-based cooking into one, delicious whole. Dependable, thorough, and vibrant.\" \u003cb\u003e--Yotam Ottolenghi, cookbook author\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"In \u003ci\u003eMastering the Art of Plant-Based Cooking\u003c\/i\u003e, Joe Yonan (with a well-curated roster of contributors) not only shows readers that vegan food can be made from scratch, with care, but also that its flavors can reflect the bounty of global influence that has forever altered our foodways.\" \u003cb\u003e--Alicia Kennedy, author of \u003ci\u003eNo Meat Required: The Cultural History \u0026amp; Culinary Future of Plant-Based Eating\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\"This is the most complete, diverse, and delicious collection of vegan recipes I've ever seen, and I'm so inspired!\" \u003cb\u003e--Hetty Lui McKinnon, cookbook author and food writer\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Wowzers. No corner of the world was left unexplored in this multicultural celebration of just great food. Could this book possibly be the last word on plant-based cuisine?\" \u003cb\u003e--Miyoko Schinner, activist, author, entrepreneur, and founder of Miyoko's Creamery\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Yonan's understanding of plant-based cuisine and its history is truly remarkable. . . . this book is an indispensable resource for anyone who wants to understand the craft of cooking with plants.\" \u003cb\u003e--Daniel Humm, chef and owner of Make It Nice \/ Eleven Madison Park\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"[Joe Yonan] gives recipes for tofu and tempeh . . . that will go a long way toward rescuing these foods from the oblivion they have been cast into.\" \u003cb\u003e--Deborah Madison, author of \u003ci\u003eAn Onion in My Pocket \u003c\/i\u003eand\u003ci\u003e In My Kitchen\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"Joe Yonan continues to establish himself as an authority on all things culinary with this masterful contribution to the world of plant-based cuisine.\" \u003cb\u003e--Joanne Molinaro, creator of The Korean Vegan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eJoe Yonan\u003c\/b\u003e is the three-time James Beard Award-winning food and dining editor of \u003ci\u003eThe Washington Post. \u003c\/i\u003eHe is the author of the bestseller \u003ci\u003eCool Beans\u003c\/i\u003e, which was named one of the top cookbooks of the year by Food Network, NPR, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eWired\u003c\/i\u003e, and more. Joe writes the \u003ci\u003ePost\u003c\/i\u003e's \"Weeknight Vegetarian\" column. He is also a prolific interviewer for public author events, known for leading entertaining on-stage conversations with such figures as José Andrés, Madhur Jaffrey, Jacques Pepin, Ruth Reichl, Pati Jinich, Deborah Madison, Claire Saffitz and many more. He teaches cooking classes every year at Rancho La Puerta spa in Tecate, Mexico.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - \"Everything you need to know about plant-based cooking . . . a foundational book to use on repeat.\"--Melissa Clark, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eDiscover the richness of global vegan cuisine with this \"dependable, thorough, and vibrant\" (Yotam Ottolenghi) cookbook featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a renowned food writer.\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eONE OF NPR AND \u003ci\u003eBON APPÉTIT\u003c\/i\u003e'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nPlant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. \u003ci\u003eMastering the Art of Plant-Based Cooking \u003c\/i\u003eis the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.\n\u003cp\u003e \u003c\/p\u003e\nAs an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like:\n\u003cp\u003e \u003c\/p\u003e\n- \u003cb\u003eSmoky Eggplant Harissa Dip\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eChile-Glazed Sweet Potato and Tempeh Hash\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eCitrus and Mango Salad with Fresh Turmeric and Cucumbers\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eBibimbap with Spicy Tofu Crumbles\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eWhite Pizza with Crispy Cauliflower and Shitakes\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eEnchiladas Five Ways\u003c\/b\u003e \u003cbr\u003e- \u003cb\u003eBlack Tahini Swirled Cheesecake\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\nWith numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, \u003ci\u003eMastering the Art of Plant-Based Cooking\u003c\/i\u003e will become a mainstay in your kitchen, delivering new ideas for years to come.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2024 pg. 14 (EAN 9781984860644, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/11\/2024 (EAN 9781984860644, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yonan, Joe\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 03, 2024\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Specific Ingredients|Vegetables|Cooking|Vegetarian|Cooking|Regional \u0026amp; Cultural|International\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking (Natural foods)|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860644\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0DKLDRTZPISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860644\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52027833975065,"sku":"SP-9781984860644","price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b93a3b95-f16d-4d1c-ad3a-6ee02a0a8d85.jpg?v=1784461930"},{"product_id":"plant-based-on-a-budget-quick-easy-100-fast-healthy-meal-prep-freezer-friendly-and-one-pot-vegan-recipes","title":"Plant-Based on a Budget Quick \u0026 Easy: 100 Fast, Healthy, Meal-Prep, Freezer-Friendly, and One-Pot Vegan Recipes (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eToni Okamoto\u003c\/b\u003e is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She's also the author of \n\u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e and \n\u003ci\u003eThe Super Easy Vegan Slow Cooker Cookbook\u003c\/i\u003e. Plant-Based on a Budget has been featured in Reader's Digest, US News and World Report, and more. Toni's also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003e\"Plant-Based on a Budget Quick \u0026amp; Easy\u003c\/i\u003e has everything you need to get inspired in the kitchen: a shopping list, meal plan, cooking tips, and gorgeous photos for every recipe. Most importantly, Toni shares how you can get a delicious and nutritious meal on the table without spending a fortune on groceries or too much time in the kitchen.\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eCarleigh Bodrug, \u003ci\u003e New York Times\u003c\/i\u003e bestselling author of \u003ci\u003ePlantYou \u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Add time to your day, money to your wallet, and years to your life all while enjoying delicious food that nourishes both you and your gut microbes. Sounds to good to be true, but it's not. You'll find it in Toni's fantastic book!\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eWill Bulsiewicz, MD, MSCI, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFiber Fueled \u003c\/i\u003eand \u003ci\u003eThe Fiber Fueled Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003e\"\"Plant-Based on a Budget Quick \u0026amp; Easy\u003c\/i\u003e has everything you need to get inspired in the kitchen: a shopping list, meal plan, cooking tips, and gorgeous photos for every recipe. Most importantly, Toni shares how you can get a delicious and nutritious meal on the table without spending a fortune on groceries or too much time in the kitchen.\"\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eCarleigh Bodrug, \u003ci\u003e New York Times\u003c\/i\u003e bestselling author of \u003ci\u003ePlantYou \u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"\"Add time to your day, money to your wallet, and years to your life all while enjoying delicious food that nourishes both you and your gut microbes. Sounds to good to be true, but it's not. You'll find it in Toni's fantastic book!\"\" \n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eWill Bulsiewicz, MD, MSCI, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFiber Fueled \u003c\/i\u003eand \u003ci\u003eThe Fiber Fueled Cookbook\u003c\/i\u003e\u003c\/b\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePopular budget-conscious and plant-based chef Toni Okamoto is back to make mealtime delicious, affordable, and easier than ever--with 100 vegan recipes for meal prep, one-pot and one-pan meals, make-ahead dishes, sheet pan suppers, and more.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eWhen we're crunched for time, cooking something healthy and tasty often falls off our to-do lists. But with a little planning (and some smart recipes), eating well can fit into even the busiest day. In this follow-up to her bestselling \n\u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e, Toni Okamoto turns her attention to recipes that save you time and energy in the kitchen--and, of course, save you money, too! \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003ePlant-Based on a Budget Quick \u0026amp; Easy\u003c\/i\u003e, Toni shares creative ways to cut down on active kitchen time without having to invest in a ton of expensive equipment or resort to pricey premade foods. If meal prep isn't your jam, never fear; Toni offers so much more. Chapters focus on time-saving strategies like make-ahead breakfasts, one-pot or one-pan dishes, sheet pan makes and casseroles, 30-minute mains, and even simple snacks and desserts. Many recipes can be made oil-free, and Toni offers plenty of adaptations for your pressure cooker and air fryer. You'll find dishes such as: \n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003e Freezer-Friendly Pancakes and Waffles \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Spinach Alfredo \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Tater Tot Casserole \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Veggie-Packed Potato Leek Soup \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Sheet Pan Ratatouille \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Udon Noodles with Peanut Sauce \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Mini Pizza Bagels \u003cp\u003e\u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003e Chocolate Peanut Butter Bark \u003cp\u003e\u003c\/p\u003eAs the saying goes, time is money--and \u003ci\u003ePlant-Based on a Budget Quick \u0026amp; Easy \u003c\/i\u003ewill save you both.\u003c\/li\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eOkamoto, Toni\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eToni Okamoto\u003c\/b\u003e is the founder of Plant-Based on a Budget, the popular website, food blog, and meal plan that shows you how to save dough by eating veggies. She's also the author of \u003ci\u003ePlant-Based on a Budget\u003c\/i\u003e and \u003ci\u003eThe Super Easy Vegan Slow Cooker Cookbook\u003c\/i\u003e. Plant-Based on a Budget has been featured in Reader's Digest, US News and World Report, and more. Toni's also a regular presence on the FOX affiliate in Sacramento, where she teaches viewers how to break their meat habit without breaking their budget.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Okamoto, Toni\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Benbella Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 07, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Low budget cooking|Cookbooks|Vegan cooking|Cooking (Natural foods)|One-dish meals\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781637742495\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BZ5F767NISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781637742495\u003c\/p\u003e","brand":"Benbella Books","offers":[{"title":"Default Title","offer_id":52027879948569,"sku":"SP-9781637742495","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/00caa695-2ed3-41b3-b066-d6681b538c0a.jpg?v=1784463107"},{"product_id":"vegan-asian-a-cookbook-the-best-dishes-from-thailand-japan-china-and-more-made-simple-1","title":"Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJeeca Uy is an avid home cook and the creator of the popular vegan food blog The Foodie Takes Flight. Her recipes have been featured in Plant Based News, Best of Vegan, One Green Planet and others. She was born and raised in the Philippines and lives in Metro Manila.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Jeeca delightfully shares her knowledge of Asian cooking in an approachable way. You'll surely adopt these flavor-packed dishes into your weekly dinner rotation!\"\u003cbr\u003e--Toni Okamoto, author of \u003ci\u003ePlant-Based on a Budget \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Every dish Jeeca makes is mouthwatering--from her slurpy and saucy noodles to her tofu recipes. You are bound to have many favorites.\" \n\u003cbr\u003e--Nisha Melvani, MS, founder of Cooking for Peanuts \n\u003cp\u003e\u003c\/p\u003e\"Vegan Asian will give you amazing options to try. This is definitely a must-buy book!\" \n\u003cbr\u003e--WoonHeng Chia, founder of WoonHeng, Food52 Resident \n\u003cp\u003e\u003c\/p\u003e\"I absolutely adore Jeeca's recipes; they are all bursting with delicious flavors and they are super easy to make, too!\" \n\u003cbr\u003e--Elisa Rossi, founder of Happy Skin Kitchen \n\u003cp\u003e\u003c\/p\u003e\"Jeeca is one of my favourite food bloggers. Her recipes are absolutely phenomenal! Her food styling always catches my eye and the range of flavours, spices and cuisines make me crave her delightful dishes. Just one look at her food and you'll be salivating!\" \n\u003cbr\u003e --Holly Jade, founder of the award-winning vegan blog The Little Blog of Vegan \n\u003cp\u003e\u003c\/p\u003e\"As if it's not enough that Jeeca put together a visually stunning set of recipes that have flavor we all strive for, somehow she also made them easy to make! Vegan Asian will definitely be a staple in my kitchen for years to come.\" \n\u003cbr\u003e --Marissa Wong, founder of It's All Good Vegan \n\u003cp\u003e\u003c\/p\u003e\"All of Jeeca's recipes are creative, flavourful and always accompanied by the most gorgeous photographs. She's an incredibly talented chef, and if you love wholesome vegan comfort food, this book is perfect for you to impress vegans and non-vegans alike.\" \n\u003cbr\u003e --Maria Gureeva, author of Earthy Vegan Eats, founder of Earth of Maria \n\u003cp\u003e\u003c\/p\u003e\"Jeeca's recipes are absolutely mouthwatering. As a chef, I am always impressed by her creativity and the flavor profiles she picks. Her recipes are also easy to follow for even a beginner cook. My personal favorites from her book are her noodle dishes and Umami bites.\" \n\u003cbr\u003e --Zuliya Khawaja, plant-based chef and founder of Naturally Zuzu \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMake Incredible Vegan Versions of Your Favorite Asian Meals\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIf you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca's recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as: \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003ePad Thai \n\u003cbr\u003eChar Siu Tofu \n\u003cbr\u003eVietnamese Mushroom Pho \n\u003cbr\u003eSingaporean Chili Tofu \n\u003cbr\u003eChinese Lettuce Wraps \n\u003cbr\u003eYang Chow Fried Rice \n\u003cbr\u003eJapanese Yakisoba \n\u003cbr\u003eSpicy Dan Dan Noodles \n\u003cbr\u003eSatay Tofu Sticks with Peanut Sauce \n\u003cbr\u003eKorean Bulgogi Mushrooms \n\u003cp\u003e\u003c\/p\u003eAlong with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes. \n\u003cp\u003e\u003c\/p\u003eThis cookbook has 60 recipes and 60 full-page photographs. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBONUS GIFT!\u003c\/b\u003e Jeeca has created a free digital Asian Pantry \u0026amp; Essentials Guide to go with the cookbook. Download it from her website at: https: \/\/thefoodietakesflight.com\/cookbooks\/free-bonus-ebook\/ \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Uy, Jeeca\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-08-31\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.02 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645672807\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645672807\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":52068754686233,"sku":"SP-9781645672807","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/cd771fec-dc7c-485e-8efc-ffd27c3b32c5_864x864_4375a212-ccc7-42e0-8fa9-5fa1f43cd5f2.png?v=1784463998"},{"product_id":"vegan-asian-street-food-over-80-plant-based-recipes-for-every-occasion","title":"Vegan Asian Street Food: Over 80 Plant-Based Recipes for Every Occasion","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tYang Liu was born in Hunan province in China and spent her early years moving around China, sampling all the different cuisines in each region. Eight years ago, she moved to Spain, where she met her partner, Katharina Pinczolits, and the two now live in Austria. Together, they became vegan and started exploring and experimenting with vegan Chinese cuisine. They started their Instagram account, littlericenoodle, in late 2019 and have since accumulated over 305,000 followers, who love watching their videos of how to make vegan Chinese food.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Liu, Yang\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Hardie Grant Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-01-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Methods|Wok\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781761451768\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781761451768\u003c\/p\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":52123215102233,"sku":"SP-9781761451768","price":51.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781761451768_spiral.png?v=1773729222"},{"product_id":"vegana-italiana-traditional-italian-the-plant-based-way-a-vegan-cookbook","title":"Vegana Italiana: Traditional Italian the Plant-Based Way; A Vegan Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in Brooklyn, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli; Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini; Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes; Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup; Pasta: Spinach Ricotta Cannelloni, Pesto Calabrese, and Cacio e Pepe; Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto; and Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita. Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Part love letter to Italy, part encyclopedia of plant-based technique, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e is a joyous celebration of food, family, and heart. I want to make everything in this book!\" \n\u003cb\u003e--Joanne Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"I've had the pleasure of eating Chef Tara's delicious recipes for years, and I'm so excited she is now sharing them with the world! Her passion for good food (the best Italian food), friends, and family, and her compassion for animals and the planet are unmatched!\" \n\u003cb\u003e--Tabitha Brown, actress, media personality, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This cookbook is a revelation! As a longtime fan and patron of Pura Vita restaurant, I am delighted that Tara has now made her innovative, fun, and delicious Italian vegan fare available to everyone! Tara's recipes elevate vegan home cooking to an entirely new level. I'm looking forward to working my way through the whole book!\" \n\u003cb\u003e--Michael Imperioli, Emmy-winning co-star of \u003ci\u003eThe Sopranos\u003c\/i\u003e and \u003ci\u003eThe White Lotus\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tChef \n\u003cb\u003eTara Punzone\u003c\/b\u003e is an Italian American from New York who has thrived on a vegan diet for over thirty years. In 2018, Tara opened Pura Vita West Hollywood, the first 100% plant-based Italian restaurant and wine bar in the United States. She is also the winner of the National Award for \"Chef of the Year\" by \n\u003ci\u003eVegOut Magazine\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGene Stone\u003c\/b\u003e has written 50 books on a wide variety of subjects, but recently he has concentrated on writing (under his own name, as a co-writer, or as a ghostwriter) about plant-based diets and their relationship to animal protection, health, and the environment. These books include such titles as \n\u003ci\u003eForks Over Knives, 72 Reasons to Be Vegan, How Not to Die, Living the Farm Sanctuary Life, Eat for the Planet, The Engine 2 Diet, \u003c\/i\u003eand \n\u003ci\u003e Animalkind.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER - Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Part love letter to Italy, part encyclopedia of plant-based technique, \u003ci\u003eVegana Italiana\u003c\/i\u003e is a joyous celebration of food, family, and heart. I want to make everything in this book!\"--Joanne Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. \n\u003cp\u003e\u003c\/p\u003eWhen Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. \n\u003cp\u003e\u003c\/p\u003eWith tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e includes delicious recipes like: \n\u003cp\u003e\u003c\/p\u003e- \n\u003cb\u003eThe Basics: \u003c\/b\u003e Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli \n\u003cbr\u003e- \n\u003cb\u003eAntipasti: \u003c\/b\u003eBruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini \n\u003cbr\u003e- \n\u003cb\u003eInsalata e Verdure: \u003c\/b\u003eCaprese, Peppas, and Stuffed Artichokes \n\u003cbr\u003e- \n\u003cb\u003eSoups and Stews: \u003c\/b\u003e Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup \n\u003cbr\u003e- \n\u003cb\u003ePasta: \u003c\/b\u003eRavioli Pomodoro, Pesto Calabrese, and Cacio e Pepe \n\u003cbr\u003e- \n\u003cb\u003eSecondi: \u003c\/b\u003eEggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto \n\u003cbr\u003e- \n\u003cb\u003eDolci: \u003c\/b\u003eTiramisu, Panna Cotta, and Lemon Mint Granita \n\u003cp\u003e\u003c\/p\u003eComplete with gorgeous full-color photography taken at Pura Vita, \n\u003ci\u003eVegana Italiana\u003c\/i\u003e is your ultimate guide to vegan Italian cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Punzone, Tara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-10-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Vegan|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Italian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593736173\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593736173\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":52123228832025,"sku":"SP-9780593736173","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c17bab38-0728-449c-af16-820fb39725b9_640x640_65233ede-17f9-475d-9267-1a36cdf51179.png?v=1784464392"},{"product_id":"comida-casera-more-than-100-vegan-recipes-from-traditional-to-modern-mexican-dishes","title":"Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDora Ramírez\u003c\/b\u003e is the chef, recipe developer, and photographer at dorastable.com and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan diet to take control of her health. She is passionate about teaching others the benefit of a plant-based lifestyle and is the author of \u003ci\u003eVegan Tamales Unwrapped: a step-by-step guide to sweet and savory tamales\u003c\/i\u003e. Dora has been featured in \u003ci\u003eParents Latina Magazine\u003c\/i\u003e, Buzzfeed, Vegnews Magazine, and entrepreneur.com. She lives in San Antonio, Texas. \u003cbr\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Comida Casera is the cookbook I wish I had when I first stopped eating meat in 2015. At the time, there were hardly any resources on adapting Mexican cuisine to a vegan diet, and it was quite difficult for me to make the transition. My cookbook is a love letter to my country and my people. It is a book that honors traditional Mexican flavors and techniques, but relies on the immense world of plants to do so. Plant-based eating continues to trend, but there's still a sense that giving up animal products means giving up your favorite family and cultural foods. Bilingual, Mexican-born chef, writer, and founder of dorastable.com, Dora Stone keenly felt that when she decided to go vegan for health reasons. But once she started reinventing her favorite recipes, she realized that plant-based ingredients can actually enhance the dishes. Now in Comida Casera, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico's markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens. With recipes for: Almond Queso Fresco, Green Chilaquiles, Chilorio Burritos, Pumpkin Seed Enchiladas, Mushroom Chorizo, Porcini Mushroom Chicharrones, Al Pastor Tacos, Mushroom Carnitas Tacos, Bean and Nopal Tostadas, Potato and Poblano Stuffed Corn Cakes, Mole Poblano Enchiladas, Pumpkin Seed Green Mole, Jackfruit Pozole Rojo, Tres Leches Cake, Vanilla Flan, and more!\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Comida Casera is a culinary treasure that beautifully blends traditional Mexican flavors with a plant-powered approach. This cookbook showcases the rich diversity of Mexican cuisine, offering everything from comforting dishes to fine dining and Indigenous recipes. With delicious options like Al Pastor Tacos, Green Chilaquiles, and Tres Leches Cake, Dora has crafted a must-have guide for anyone who loves Mexican food.\"\u003c\/p\u003e-- \n\u003cb\u003eToni Okamoto\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of Plant-Based on a Budget Quick \u0026amp; Easy\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In Comida Casera, every recipe feels like an embrace, enriched by stories, infused with love, warmth and legacy. Whether vegan or not, Dora inspires you to explore these vibrant and diverse recipes, celebrating traditional Mexican cooking through the world of plants.\"\u003c\/p\u003e-- \n\u003cb\u003eRicha Hingle\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ecreator of Vegan Richa, best selling author of Vegan Richa's Indian kitchen cookbook\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Comida Casera equips you with delicious recipes that will nourish you and your family with traditional Mexican flavors through the power of plants. I highly recommend it!\"\u003c\/p\u003e-- \n\u003cb\u003eNeal Barnard\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eM.D., President, Physicians Committee for Responsible Medicine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"What a beautiful cookbook! Dora manages to make gorgeous looking food, that is delicious, homey, accessible and at the same time offer a treasure trove of vegetarian meal options without sacrificing anything for that goal. This book, and its food, is as delightful as Dora herself.\"-- \n\u003cb\u003ePati Jinich\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003echef, author of Treasures of the Mexican Table, and TV host\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In Comida Casera, Mexican plant based cuisine expresses all its richness, uniting tradition and modernity in an embrace of flavors. It is a tour through the streets of Mexico and Dora's table, where each recipe is a story, each ingredient a character, and every dish a narrative. A book that invites you to savor and enjoy the simple complexity of Mexican cuisine.\"\u003c\/p\u003e-- \n\u003cb\u003eGabriela Ruiz\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003echef and restaurateur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Dora Ramirez brings her expert culinary chops to bear in this beautiful interpretation of one of the world's greatest, most complex cuisines, showcasing Mexico's timeless inventiveness, resourcefulness, and just plain great taste. Now, you'll have to excuse me while I run to make chicharrones out of porcini mushrooms and barbacoa with hibiscus flowers!\"\u003c\/p\u003e-- \n\u003cb\u003eJoe Yonan\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eAuthor, \"Mastering the Art of Plant-Based Cooking\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ramírez, Dora\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-03-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Mexican|Cooking|Vegan|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking (Vegetables)|Cookbooks|Cooking, Mexican\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.5 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780306832819\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780306832819\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52123636400409,"sku":"SP-9780306832819","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/20954b1e-d474-41b3-a98f-b377d5cdbbd7.jpg?v=1784465058"},{"product_id":"make-it-plant-based-filipino-60-recipes-for-vegan-soups-stews-noodles-snacks-and-desserts","title":"Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface \n\u003cbr\u003e Introduction \n\u003cbr\u003e Keep Your Kitchen Stocked \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBreakfast and Brunch\u003c\/b\u003e\n\u003cbr\u003e Mango and Coconut Chia Pudding \n\u003cbr\u003e Breakfast Chocolate Porridge (Champorado) \n\u003cbr\u003e Cozy Rice Porridge (Lugaw) \n\u003cbr\u003e Garlic Fried Rice (Sinangag) \n\u003cbr\u003e Banana Ketchup Fried Rice \n\u003cbr\u003e Filipino-Style Tofu Sausage (Longganisang Tokwa) \n\u003cbr\u003e Classic Avocado Smoothie \n\u003cbr\u003e Silken Tofu with Sago Pearls and Syrup (Taho) \n\u003cbr\u003e Mango-Coconut Smoothie \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSalads, Starters, and Staples\u003c\/b\u003e\n\u003cbr\u003e Green Mango Salad (Ensaladang Mangga) \n\u003cbr\u003e Eggplant Salad (Ensaladang Talong) \n\u003cbr\u003e Pomelo Salad (Ensaladang Pomelo) \n\u003cbr\u003e Quick Pan-Fried Eggplant in Soy Sauce (Pritong Talong) \n\u003cbr\u003e Tangy Pickled Papaya (Atchara) \n\u003cbr\u003e Multipurpose Tofu Crumbles \n\u003cbr\u003e Crispy Pan-Fried Tofu \n\u003cbr\u003e Daily Dipping Sauce (Sawsawan) \n\u003cbr\u003e Crunchy Garlic Chips \n\u003cbr\u003e Golden Coconut Curd (Tagalog Latik) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eStews and Soups \u003c\/b\u003e\n\u003cbr\u003e Low-and-Slow Vegetable Stew (Afritadang Gulay) \n\u003cbr\u003e Squash and Green Bean-Coconut Stew (Ginataang Kalabasa at Sitaw) \n\u003cbr\u003e Creamy Jackfruit-Coconut Stew (Ginataang Langka) \n\u003cbr\u003e Mung Bean Stew (Ginisang Munggo) \n\u003cbr\u003e Hearty Peanut Stew (Kare Kare) \n\u003cbr\u003e Vegetable Noodle Soup (Sotanghon) \n\u003cbr\u003e Earthy Mushroom Noodle Soup (Mushroom Batchoy) \n\u003cbr\u003e Filipino Wonton Soup (Pancit Molo) \n\u003cbr\u003e Silky Noodle Soup (Pancit Lomi) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDinners and Mains\u003c\/b\u003e\n\u003cbr\u003e Stir-Fried Squash with Okra, Long Beans, and Eggplant (Pinakbet) \n\u003cbr\u003e Spicy Curried Taro Leaves (Laing) \n\u003cbr\u003e Tofu and Green Bean Stir-fry (Ginisang Tokwa't Sitaw) \n\u003cbr\u003e Stir-Fried Bok Choy with Ground Tofu (Ginisang Pechay at Tokwa) \n\u003cbr\u003e Bok Choy Adobo (Adobong Pechay) \n\u003cbr\u003e Roasted Mushrooms with Sticky Adobo Sauce \n\u003cbr\u003e Sizzling Mushroom and Tofu Sisig \n\u003cbr\u003e Stovetop Coconut and Lemongrass Rice \n\u003cbr\u003e Arroz a la Valenciana \n\u003cbr\u003e Vegetable Stir-Fried Noodles (Pancit Guisado) \n\u003cbr\u003e Noodles in Annatto Gravy (Palabok) \n\u003cbr\u003e Vegetable Spring Rolls (Lumpiang Gulay) \n\u003cbr\u003e Fresh Spring Rolls (Lumpiang Sariwa) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSnacks\u003c\/b\u003e\n\u003cbr\u003e Crunchy Vegetable Fritters (Okoy) \n\u003cbr\u003e Garlicky Fried Peanuts (Adobong Mani) \n\u003cbr\u003e Adobo Fries \n\u003cbr\u003e Steamed Mushroom Buns (Siopao Mushroom Asado) \n\u003cbr\u003e Chickpea Spring Rolls (Lumpiang Garbanzo) \n\u003cbr\u003e Vermicelli Spring Rolls (Lumpiang Vermicelli) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSweets and Treats\u003c\/b\u003e\n\u003cbr\u003e Banana Fritters, Two Ways (Maruya) \n\u003cbr\u003e Banana Chips \n\u003cbr\u003e Steamed Rice Cakes Wrapped in Banana Leaves (Suman) \n\u003cbr\u003e Sweet and Sticky Coconut Rice Cake (Biko) \n\u003cbr\u003e Flat Rice Cakes in Coconut Syrup (Palitaw sa Latik) \n\u003cbr\u003e Glutinous Rice Balls in Coconut Soup (Ginataang Bilo Bilo) \n\u003cbr\u003e Creamy Strawberry and Mango Sago (Mangga Sago) \n\u003cbr\u003e No-Churn Ube Ice Cream \n\u003cbr\u003e Fried Twisted Doughnuts (Bicho-Bicho) \n\u003cbr\u003e Sweet Banana Spring Rolls (Turon) \n\u003cbr\u003e Cassava Cake \n\u003cbr\u003e Coconut Hand Pies (Buko Pie) \n\u003cbr\u003e Peach-Mango Float \n\u003cbr\u003e Chilled Coconut and Pandan Dessert Salad (Buko Pandan) \n\u003cbr\u003e Cranberry-Calamansi Fizz \n\u003cbr\u003e Pineapple Margarita \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e About the Author\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRia Elciario-McKeown\u003c\/b\u003e is a Filipino Canadian writer, recipe developer, and creative producer. At age twelve, Ria and her family moved from Manila to Toronto, which ultimately shaped her unique approach to blending contemporary cooking techniques with traditional Filipino cuisine. Her recipes and articles have been published in media outlets such as Food52, The Kitchn, Food Network Canada, and more. When she's not writing about food, she covers design and culture for various magazines.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDiscover the deliciousness of vegan versions of favorite Filipino foods--part of Workman's new series of passionate plant-based cookbooks. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, \n\u003ci\u003eMake It Plant-Based! Filipino\u003c\/i\u003e shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes such as: \n\u003cp\u003e\u003c\/p\u003e *Spicy Curried Taro Leaves \n\u003cbr\u003e *Sizzling Mushroom and Tofu Sisig \n\u003cbr\u003e *Chickpea Lumpia \n\u003cbr\u003e *No-Churn Ube Ice Cream \n\u003cbr\u003e *Sweet Banana Spring Rolls \n\u003cbr\u003e And much more! \n\u003cp\u003e\u003c\/p\u003e Part of an exciting series including \n\u003ci\u003eMake It Plant-Based! Indian\u003c\/i\u003e, \n\u003ci\u003eMake It Plant-Based! Mexican\u003c\/i\u003e, and \n\u003ci\u003eMake It Plant-Based! Southern\u003c\/i\u003e, these colorfully packaged volumes highlight the endless possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Elciario-McKeown, Ria\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Vegetarian|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Philippine|Vegetarian cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523525621\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781523525621\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":52123638300953,"sku":"SP-9781523525621","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/57307f19-b52b-4478-b127-158f7ffd5c55_1350x1350_44bce71d-8320-43c9-922f-877ffd22714e.png?v=1784465094"},{"product_id":"the-frugal-vegans-happy-home-crafts-rituals-and-recipes-for-every-season","title":"The Frugal Vegan's Happy Home: Crafts, Rituals, and Recipes for Every Season","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLisa Vandenboomen was a maple syrup loving Canadian Quebecer, proud vegan, free spirited, witchy hippie, multi linguistic, humanitarian, environmentalist, soap maker, foodie, coffee nerd and animal lover with a relentless drive and passion for making this world just a little bit of a better place to live in for all creatures big and small.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Even when you're broke, you can live a full, fun, compassionate life with this cookbook and DIY compendium of vegan living. Save cash and learn new skills while staying socially and environmentally conscious all year round\"-- Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Boomen, Lisa Van Den\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Microcosm Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-11-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|House \u0026amp; Home|Sustainable Living|House \u0026amp; Home|Cleaning, Caretaking \u0026amp; Organizing|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking (Natural foods)|Housekeeping|Finance, Personal|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648414534\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648414534\u003c\/p\u003e","brand":"Microcosm Publishing","offers":[{"title":"Default Title","offer_id":52123642888473,"sku":"SP-9781648414534","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781648414534_spiral.png?v=1773733495"},{"product_id":"stop-playin-go-vegan-getting-serious-with-healthy-vegan-recipes-to-prevent-and-reverse-disease","title":"Stop Playin', Go Vegan: Getting Serious with Healthy Vegan Recipes to Prevent and Reverse Disease!","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eStop Playin', Go Vegan: Getting Serious with Healthy Vegan Recipes to Prevent and Reverse Disease! is your guide to living your healthiest, most vibrant life. With over 110 flavorful recipes, this book makes embracing a plant-based lifestyle simple, satisfying, and genuinely healthy.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eDr. Lathon shares recipes and strategies that transformed her health-and the lives of so many others. These dishes aren't just meals; many were part of her journey to healing from thyroid cancer. If you're new to plant-based eating or a seasoned veteran, this book has something for you. From energizing breakfasts and nutrient-packed main courses to desserts that are as wholesome as they are indulgent, each recipe is made with real, nourishing ingredients to support your health.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eWith a focus on using whole, unprocessed ingredients, Stop Playin', Go Vegan celebrates the joy of eating foods that heal. The book is organized into sections to help support your wellness goals. You'll find oil-free, immune-boosting recipes, cancer-fighting dishes full of antioxidants, and thyroid-nourishing meals. There's a section of probiotic-rich options for gut health, cherished family favorites, and even indulgent splurge recipes. Raw food lovers will enjoy a variety of fresh, vibrant choices, and even delicious desserts that don't compromise your health.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eWith favorite recipes like Walnut Meat Tacos, Butternut Squash Lasagna, and Chocolate Avocado Mousse, you'll see that food can be nourishing, creative and stunningly delicious. This book will show you how to make healthy eating easy and delicious!\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're ready to stop playing with your health and step up your wellness game, this book is for you. Stop Playin', Go Vegan is your invitation to eat well, feel amazing, and love what's on your plate.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLathon, Ruby D\u003cbr\u003e\n\t\t\t\t\t\t\t\tRuby Lathon, PhDHolistic Nutritionist, Health Engineer \u0026amp; Plant-Powered StorytellerDr. Ruby Lathon is a force of nature-a certified holistic nutritionist, cancer thriver, and former award-winning engineer who now \"reengineers\" health through whole-food, plant-based living. Featured in the groundbreaking documentaries What the Health and They're Trying to Kill Us, she's on a mission to prove that vibrant health begins in the kitchen.When she's not teaching disease prevention through her nutrition coaching, online courses, or electrifying keynote speeches, she'srunning Ruby Reds Vegan, an organic meal delivery service serving Washington DC with ready-to-eat wellness. She's also the nutritionistbehind Body Complete Rx (BCRX), a line of plant-based supplements sold at The Vitamin Shoppe.The secret ingredient to her work? Food should heal like medicine but taste like celebration. That's why this cookbook is filled with recipesthat nourish deeply and satisfy completely. After all, thriving isn't just about avoiding illness. It's about savoring the journey.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lathon, Ruby D\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Staten House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Health \u0026amp; Healing|High Protein|Cooking|Vegan\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.93 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798896865810\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9798896865810\u003c\/p\u003e","brand":"Staten House","offers":[{"title":"Default Title","offer_id":52123809612057,"sku":"SP-9798896865810","price":44.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9798896865810_spiral.png?v=1773734762"},{"product_id":"veganistan-a-vegan-tour-of-the-middle-east-beyond","title":"Veganistan: A Vegan Tour of the Middle East \u0026 Beyond","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Sally Butcher's \n\u003ci\u003ePersepolis: Vegetarian Recipes From Persia and Beyond\u003c\/i\u003e (Interlink, $35) is written in the engaging voice of a knowledgeable enthusiast who feels free to play with her food. She offers traditional techniques and flavors where she believes they'll do the most good -- sour orange in a bulgur pilaf, saffron and kefir in an Azerbaijani soup -- but she's also willing to put Marmite in the hummus and sweet potatoes in the falafel. Her recipe for moutabal -- \"baba ghanoush's first cousin\"-- outshines by a mile the more familiar eggplant dip, thanks to mint, walnuts, and pomegranate molasses.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In the book's introduction, Butcher (New Middle Eastern Street Food) immerses readers in the history and language of salads. After explaining terms, such as salleting (to make salads) and salmagundi (a 17th-century English salad), the author shares international recipes for salads that can be served traditionally, as finger food, or in creative vessels (e.g. hollowed-out fruits and vegetables, scallop shells). For Butcher, few ingredients are off limits; she crafts salads from familiar lettuces, vegetables, legumes, grains, and meats but also uses edible flowers, foraged plants, and sophisticated dressings (e.g. pesto made from 'pert baby nettles, ' tarragon-infused vinegar). VERDICT Whether you're looking for a quick snack, a winning appetizer, a super healthy meal, or a refreshing fruit dessert, Butcher's latest will have you covered... a great gift for salad lovers\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Focusing mainly on Middle Eastern snacks and street food, Butcher's book features some 100 easy recipes that appeal to all ages, appetites and adventure levels... As both a seasoned author and owner of celebrated Persian grocer Persepolis in London, Butcher clearly knows her way around kebabs and mezzes.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Butcher's boundless enthusiasm is contagious and beautifully displayed in her new collection of over 100 dishes, all clearly explained and vividly photographed. Her signature wit and humor make this book fun, and is sure to motivate home cooks to get into the kitchen to whip up exotic Middle Eastern fare from all over the globe.\" \n\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Butcher successfully blends the flavors of the Middle East and churns them into craveable concoctions that will have cooks of all stripes turning pages.\"--Booklist\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[A] fun and enticing volume ... Throughout, Butcher complements the recipes with bits of lore and culinary culture ... An expert guide to grilling vegetables and unique beverage concoctions including a sage cocktail and spiced brandy cream round things out. The result is a vegan cookbook with real universal appeal.\"--Publishers Weekly, Starred Review\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Focused on Central Asian, Iranian, Turkish, Arabic, and East African cooking, Butcher gathers the flavors of these areas into a vegan ode to their cuisines ... the book is full of stunners by photographer Sugiura ... Readers will delight in this work, with its wide range of offerings, eclectic text, and personable tone.\"--Library Journal\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In \n\u003ci\u003eVeganistan\u003c\/i\u003e, Sally Butcher spotlights Middle Eastern and Mediterranean flavors through spice-rich, plant-based meals... \n\u003ci\u003eVeganistan\u003c\/i\u003e's globe-trotting, plant-based recipes zing.\"--Foreword\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A remarkable cookbook that offers an array of enticing dishes whether you're vegan or not. With each recipe, Butcher (also owner of the Persian deli Persepolis) explains she has aimed to strike the balance between hot and cold flavors considered crucial in traditional Middle Eastern kitchens. Drawing inspiration from her restaurant, Butcher keeps these dishes simple while still offering inventive takes on everything from mezze, stews, and baked dishes to dessert. The result? A must-have vegan cookbook you'll savor.\"---- AramcoWorld\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction \n\u003cbr\u003e\n\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSimple Meze\u003c\/li\u003e\n\u003cli\u003eSalads and Cold Starters\u003c\/li\u003e\n\u003cli\u003eSoups, Snacks, and Hot Starter\u003c\/li\u003e\n\u003cli\u003eBread, Rice, and Grains\u003c\/li\u003e\n\u003cli\u003eFrom the Stewing Pot\u003c\/li\u003e\n\u003cli\u003eFrom the Oven\u003c\/li\u003e\n\u003cli\u003eFrom the Frying-Pan, and Into The Fire\u003c\/li\u003e\n\u003cli\u003eSalted, Conserved, Fermented, and Pickled Foods\u003c\/li\u003e\n\u003cli\u003eSweet Treats\u003c\/li\u003e\n\u003cli\u003eDrinks\u003c\/li\u003e\n\u003cli\u003eA Cheat's Guide to Vegan 'Meat, ' 'Dairy, ' and 'Egg' Substitutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSally Butcher is the fiery-haired proprietress of the notable Persian food store Persepolis in London, which she runs with her Persian husband, Jamshid. She is also a prolific author and blogger, who has amassed a devoted online following for her food blog. The foodie delights of the Middle East are her specialty, but she has been known to venture far and wide for inspiration. Her first book, \n\u003ci\u003ePersia in Peckham\u003c\/i\u003e, was selected Cookery Book of the Year by the Times of London and was short-listed for the 2008 André Simon Award. Her following tomes, \n\u003ci\u003eThe New Middle Eastern Vegetarian, New Middle Eastern Street Food\u003c\/i\u003e, and \n\u003ci\u003eSalmagundi: A Celebration of Salads\u003c\/i\u003e\n\u003ci\u003eFrom Around the World\u003c\/i\u003e, also published by Interlink, have received critical acclaim and starred reviews.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe newest release from prolific food writer Sally Butcher, \u003ci\u003eVeganistan\u003c\/i\u003e is full of healthy, accessible, and delicious vegan recipes for everyone, inspired by a Middle Eastern kitchen.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThe Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer \n\u003ci\u003ejoie de cuisine\u003c\/i\u003e traditional to Middle Eastern dining. \n\u003cp\u003e\u003c\/p\u003eVegan diets can often be dismissed as lacking in certain nutrients, but there is no doubt that one thing a Middle Eastern kitchen teaches us is balance: every dish from a traditional kitchen is carefully crafted to offer a balance of \"hot\" and \"cold\" elements to satiate the four humors of medieval yore with legumes, grains, nuts, and vegetables galore. \n\u003cp\u003e\u003c\/p\u003eThe original mission of \n\u003ci\u003eThe New Middle Eastern Vegetarian\u003c\/i\u003e was to celebrate vegetables in all their glory, rather than recreating meat dishes, and in \n\u003ci\u003eVeganistan\u003c\/i\u003e Sally Butcher starts to play more with seitan, tofu, and tempeh using them as vehicles to showcase the wonderful range of flavor this cuisine offers. \n\u003cp\u003e\u003c\/p\u003eThis is not a book written from a moral point of view, but primarily from a food angle, a way of bigging up and celebrating the wonders of Central Asian, Iranian, Turkish, Arab, and East African vegetable cooking and creating a volume of accessible dishes.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2023 pg. 9 (EAN 9781623717599, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 02\/27\/2023 (EAN 9781623717599, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/06\/2023 (EAN 9781623717599, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/24\/2023 pg. 1 (EAN 9781623717599, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eButcher, Sally\u003cbr\u003e\n\t\t\t\t\t\t\t\tSally Butcher is the fiery-haired proprietress of the notable Persian food store Persepolis in London, which she runs with her Persian husband, Jamshid. She is also a prolific author and blogger, who has amassed a devoted online following for her food blog. The foodie delights of the Middle East are her specialty, but she has been known to venture far and wide for inspiration. Her first book, \n\u003ci\u003ePersia in Peckham\u003c\/i\u003e, was selected Cookery Book of the Year by the Times of London and was short-listed for the 2008 André Simon Award. Her following tomes, \n\u003ci\u003eThe New Middle Eastern Vegetarian, New Middle Eastern Street Food\u003c\/i\u003e, and \n\u003ci\u003eSalmagundi: A Celebration of Salads\u003c\/i\u003e\n\u003ci\u003eFrom Around the World\u003c\/i\u003e, also published by Interlink, have received critical acclaim and starred reviews.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Butcher, Sally\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Interlink Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-02-21\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Middle Eastern|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.94 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781623717599\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781623717599\u003c\/p\u003e","brand":"Interlink Books","offers":[{"title":"Default Title","offer_id":52123862958361,"sku":"SP-9781623717599","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/42ff02ee-8515-4b16-8c8f-5e0ddd4d01da.jpg?v=1784465432"},{"product_id":"black-rican-vegan-fire-plant-based-recipes-from-a-bronx-kitchen","title":"Black Rican Vegan: Fire Plant-Based Recipes from a Bronx Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLyana Blount is the founder of the pop-up restaurant Black Rican Vegan. She has been featured in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, Buzzfeed, The Infatuation and more. Black Rican Vegan has appeared at the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food Festival, Vegandale and was the first vegan vendor at the Puerto Rican Day Parade in New York. Lyana runs a one-woman show out of her commercial kitchen in Harlem, and lives in the Bronx.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"The Bronx keeps creating it: Beautiful plant-based recipes, full of flavor, that will have you singing boricua morena. Puerto Rock on any and every block!\" \u003cbr\u003e--Ghetto Gastro\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThe Best Latin \u0026amp; Soul Food Made Entirely Vegan\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eGrowing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family's recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she's famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. \n\u003cp\u003e\u003c\/p\u003eThese 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi's Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana's ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in \n\u003ci\u003eBlack Rican Vegan\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/10\/2024 pg. 1 (EAN 9781645677734, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBlount, Lyana\u003cbr\u003e\n\t\t\t\t\t\t\t\tLyana Blount is the founder of the pop-up restaurant Black Rican Vegan. She has been featured in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, Buzzfeed, The Infatuation and more. Black Rican Vegan has appeared at the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food Festival, Vegandale and was the first vegan vendor at the Puerto Rican Day Parade in New York. Lyana runs a one-woman show out of her commercial kitchen in Harlem, and lives in the Bronx.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Blount, Lyana\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Page Street Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-07-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Caribbean \u0026amp; West Indian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.92 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645677734\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645677734\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":52123870265625,"sku":"SP-9781645677734","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781645677734_spiral.png?v=1773735560"},{"product_id":"fuss-free-vegan-101-everyday-comfort-food-favorites-veganized-a-cookbook","title":"Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for \u003ci\u003eFuss-Free Vegan\u003c\/i\u003e \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Sam Turnbull has done it all! Mouthwatering easy-to-follow recipes that will work for any cook. There are show-stoppers such as lentil loaf wrapped in puff pastry, crème brûlée, creamy rosé linguine, as well as all the classics such as burgers, soups, salads, mac and cheese, and so many more that are truly fuss-free! The photos alone make me want to jump right into the book!\" \n\u003cbr\u003e Chloe Coscarelli, vegan chef and cookbook author \n\u003cp\u003e\u003c\/p\u003e \"This delightful cookbook knocks vegan cooking right off the proverbial pedestal and brings it down to earth for all. Through Sam's simply spectacular recipes, you'll not just enjoy a wildly flavorful meal, but you'll learn lots along the way about this powerful lifestyle choice.\" \n\u003cbr\u003e Chef Michael Smith, author of \n\u003ci\u003eMake Ahead Meals\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Curious about going vegan but don't want to give up your favourite foods? \n\u003ci\u003eFuss-Free Vegan\u003c\/i\u003e is the book you need! From cozy waffles to hot, cheesy pizza and decadent brownies, Sam recreates all our food favorites! With engaging spirit, Sam invites us into her cheery vegan kitchen.\" \n\u003cbr\u003eDreena Burton \n\u003cp\u003e\u003c\/p\u003e\"Cooking in restaurants over the past four decades, I've noticed a rather steep pike of interest in vegan cooking. Nary a service goes by without someone inquiring as to what vegan dishes are on the menu. For me, it has been a decade-long scramble to respond. Thankfully, Sam Turnbull has given me some wonderful inspiration in \n\u003ci\u003e Fuss-Free Vegan\u003c\/i\u003e.\" \n\u003cbr\u003eJamie Kennedy \n\u003cp\u003e\u003c\/p\u003e\"With witty notes, delicious and approachable recipes, and drool-worthy photography, Sam Turnbull proves that even after you go vegan, you can have your (*insert whatever food you think you'll miss by going vegan*) and eat it too.\" \n\u003cbr\u003eKristy Turner\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSAM TURNBULL is the creative voice and vision behind the popular vegan blog \n\u003ci\u003eIt Doesn't Taste Like Chicken\u003c\/i\u003e. When Sam decided to go vegan, she had a difficult time finding quick, easy and satisfying recipes, so she started to create her own! She now shares them with her many fans on her blog and, now, in her first cookbook. Sam lives in Toronto, Canada.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBeing vegan doesn't have to mean living off kale and quinoa, or spending your money on fancy and expensive ingredients. And it definitely doesn't have to mean feeling limited for choices of what to eat! What if \"vegan food\" could mean cheesy nachos and pizza, hearty burritos, gooey spinach and artichoke dip, decadent chocolate cake or even crème brûlée? Well, it can. In \n\u003ci\u003eFuss-Free Vegan\u003c\/i\u003e, Sam Turnbull shows you that \"vegan\" does not equal unappetizing dishes, complicated steps, ingredients you have never heard of, or even food that \n\u003ci\u003etastes\u003c\/i\u003e healthy. Instead, she gives you drool-worthy yet utterly fuss-free recipes that will bring everyone together at the table, vegans and non-vegans alike, in a chorus of rave reviews. \n\u003cbr\u003e This is the cookbook Sam wishes she had when she went vegan: one that recreates and veganizes the dishes she loved most in her pre-vegan days, like fluffy pancakes and crispy bacon, cheesy jalapeño poppers and pizza pockets, creamy Caesar salad and macaroni and cheese, rich chocolate brownies and holiday-worthy pumpkin pie, to name just a few. (And there's no hummus recipe in sight.) \n\u003cbr\u003e Say goodbye to searching endlessly around for that one special ingredient that you can't even pronounce, or cooking dishes that don't deliver on their promise of yumminess; instead, say hello to ingredients you can pick up at your local grocery store, step-by-step techniques, and Sam's enthusiastic voice cheering you on throughout this fun, approachable cookbook. With 101 tried-and-tested, one-of-a-kind vegan recipes for every meal, from breakfasts to lunches to dinners, and even snacks, desserts, appetizers and vegan staples, as well as handy menu plans and tips to amp up the recipes and your vegan life, Sam Turnbull and \n\u003ci\u003eFuss-Free Vegan\u003c\/i\u003e are your ultimate guides in the new vegan kitchen.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Turnbull, Sam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-10-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Health \u0026amp; Healing|General|Cooking|Regional \u0026amp; Cultural|General|Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Courses \u0026amp; Dishes|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Vegetarian cooking|Cooking (Natural foods)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780147530356\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780147530356\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":52138854842649,"sku":"SP-9780147530356","price":37.43,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/e0d1e869-3307-49a7-ab41-23ac9f7da508_1380x1380_6984964b-b956-4096-a486-e32a60dd9a4c.png?v=1784466382"},{"product_id":"vegan-richas-instant-pottm-cookbook-150-plant-based-recipes-from-indian-cuisine-and-beyond","title":"Vegan Richa's Instant Pot(tm) Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As Vegan Richa, Richa Hingle has a devoted following of readers who love her flavorful, easy-to-make vegan comfort foods. Her first book, Vegan Richa's Indian Kitchen, offered \"traditional and creative recipes for the home cook,\" as the subtitle says. In Vegan Richa's Everyday Kitchen, she branched out to include popular comfort foods. Now she blends both-in an Instant Pot! in her new book. Offering 150 new recipes for both popular Indian dishes and comfort favorites, from burgers to tacos, Richa demystifies the Instant Pot, and offers some surprising ways to use it (yes, for cake!). Richa shares tips and tricks for the little-known pot-in-pot cooking technique (multilayer cooking to make several dishes at the same time) as well as how to layer flavor components for the most authentic flavor. She also shares various types of easily prepared weekday meals, including dump and done meals, no extra pots and pans meals, and whole spreads with multiple dishes all made at the same time. These new techniques that will bring both familiar and less-known meals and flavors from around the world to the Instant Pot cook. Comprehensive, with the recipes Richa's many fans are clamoring for, nutritional information as well as adaptations for allergies or other diets, Vegan Richa's Instant Pot Cookbook provides a roadmap for easy, delicious, flavorful meals\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRicha Hingle\u003c\/b\u003e is the creator of VeganRicha.com and the author of two cookbooks, \n\u003ci\u003eVegan Richa's Indian Kitchen\u003c\/i\u003e and \n\u003ci\u003eVegan Richa's Everyday Kitchen\u003c\/i\u003e. She has been featured on \n\u003ci\u003eGood Housekeeping\u003c\/i\u003e, \n\u003ci\u003eVegetarian Times\u003c\/i\u003e, The FeedFeed, Buzzfeed, Huffington Post, \n\u003ci\u003eGlamour\u003c\/i\u003e, Babble, \n\u003ci\u003eParade\u003c\/i\u003e, \n\u003ci\u003eCosmopolitan\u003c\/i\u003e, Well+Good, Vegnews.com, Rediff.com, \n\u003ci\u003eFemina\u003c\/i\u003e\n\u003ci\u003eIndia\u003c\/i\u003e, and TheKitchn. She has worked with brands like Instant Pot, So Delicious, Tasty Bites and contributed to and have been featured in \n\u003ci\u003eVegNews Magazine\u003c\/i\u003e and \n\u003ci\u003eThrive Magazine\u003c\/i\u003e. Hingle lives with her husband in Seattle.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Vegan Richa's recipes are always dependable and down-right delicious! This cookbook doesn't disappoint. It is a must for anyone who owns an Instant Pot. From Dal Makhani (Buttery Black Lentils) to Spicy Peanut Noodles--even Mason Jar Pancakes and Carrot Halwa--this book satisfies any craving, and has something for everyone.\"-- \n\u003cb\u003eJenne´ Claiborne\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003evegan chef, author of Sweet Potato Soul\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Richa's mix of lively flavors, comforting favorites, and faster-fix 'dump-and-go' recipes give you something mouthwatering to cook any night of the week. I could almost smell the spices come alive! The recipes are accessible and prove that nutritious food can be delicious too.\"-- \n\u003cb\u003eErin Clarke\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eauthor of The Well Plated Cookbook\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An amazing, versatile book that will bring all kinds of deliciousness into your kitchen. I love the combination of Indian and non-Indian dishes, and Richa is very clever in her use of pot-in-pot cooking. This is a great book to add to your collection!\"-- \n\u003cb\u003eUrvashi Pitre\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003ebestselling cookbook author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I adore my Instant Pot, but like any appliance, it's so easy to get into a rut by making a few favorites on repeat. \n\u003ci\u003eVegan Richa's Instant Pot Cookbook\u003c\/i\u003e comes at the perfect time, demonstrating the wide array of vegan recipes and cuisines that home cooks can make with ease. I'm always looking for ways to save time (and dishes!) and I love Richa's user-friendly pressure cooking tips, not to mention her dreamy vegan global cuisine like Lentil Keema with Peas and Dum Aloo and Vegan Mushroom Bourguignon!\"-- \n\u003cb\u003eAngela Liddon\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eNew York Times bestselling cookbook author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For delicious meals that can be made in a pinch, Hingle is a wise and unwavering guide.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" This is next-level Instant Pot cookery -- literally.\"-- \n\u003ci\u003e\u003cb\u003eWashington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoin Vegan Richa's Instant Pot revolution with brand new techniques to level up your favorite plant-based meals \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eWelcome to Vegan Richa's kitchen, where hearty flavors and easy recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot(TM) pro or newbie, you'll learn how to save time and maximize the potential of your Instant Pot(TM) with Richa's inventive new techniques for \n\u003cul\u003e\n\u003cli\u003elayered pot-in-pot cooking (Crunchwraps!) \u003c\/li\u003e\n\u003cli\u003eone-pot meals (Spicy Peanut Noodles in minutes) \u003c\/li\u003e\n\u003cli\u003edump-and-done meals (comforting Wild Rice Soup and Chana Masala--no sautéing) \u003c\/li\u003e\n\u003cli\u003eroasting and caramelizing (Mushroom Gyros) \u003c\/li\u003e\n\u003cli\u003eand much more! \u003c\/li\u003e\n\u003c\/ul\u003eWith 150 recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you'll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa's fan favorite regional Indian specialties. Complete with myriad adaptations, swaps for allergies and special diets, and full nutritional information, \n\u003ci\u003eV\u003c\/i\u003e\n\u003ci\u003eegan Richa's Instant Pot(TM) Cookbook\u003c\/i\u003e is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/21\/2022 (EAN 9780306875038, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hingle, Richa\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-05-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Special Appliances|Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Indian \u0026amp; South Asian|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking, Indic|Smart cookers|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780306875038\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780306875038\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52138861035801,"sku":"SP-9780306875038","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a69b6773-6739-4b02-aa1e-c433d98499ab_713x713_8346f387-30be-4310-9ddc-d0a4129ecd75.png?v=1784466464"},{"product_id":"the-superfun-times-vegan-holiday-cookbook-entertaining-for-absolutely-every-occasion","title":"The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIsa Chandra Moskowitz\u003c\/b\u003e is the best-selling author of the hit books \n\u003ci\u003eIsa Does It, Veganomicon\u003c\/i\u003e, \n\u003ci\u003eVegan With a Vengeance\u003c\/i\u003e, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOne of the Best Cookbooks of 2016 - \u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cb\u003eThis could be the sleeper cookbook of the year\u003c\/b\u003e, as it steers party food in the mode that's increasingly sought-after and appreciated.\"-- \n\u003ci\u003e\u003cb\u003eThe Washington Post\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If there is a vegan in your life, \n\u003cb\u003e\u003ci\u003eThe Superfun Times Vegan Holiday Cookbook\u003c\/i\u003e is required gifting.... \u003c\/b\u003eBut you might also want to consider the book \n\u003cb\u003efor anyone who simply likes vegetables\u003c\/b\u003e-or doesn't, but needs to get over that.... the cookbook offers \n\u003cb\u003ethings like cauliflower tikka masala and tomatillo pozole that anybody might want to eat.\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eThe Boston Globe\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isa Chandra Moskowitz is one of the original vegan comfort food pioneers. She's been championing plant-based meals that are both fun and super-satisfying for years... \n\u003ci\u003eThe Superfun Times Vegan Holiday Cookbook\u003c\/i\u003e [is] \n\u003cb\u003epacked with delicious celebration-worthy dishes for all occasions\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eMindBodyGreen\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cb\u003eMore than 250 recipes\u003c\/b\u003e will make your chill vegan bestie happy--and will give her \n\u003cb\u003ean entire season's worth of finger food, cobblers, and loaves to show off\u003c\/b\u003e at her holiday bashes.\"-- \n\u003ci\u003e\u003cb\u003eWell + Good\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Moskowitz, the reigning high priestess of vegan cookery, is back at it again with this compendium of 250 animal-free recipes. Here's a book for everyone who thinks vegan cooking is boring, lacking flavor, or simply resulting in an endless stream of salads--these are dishes vegans and vegetarians could serve when entertaining omnivore friends, and everyone would be delighted... The best part: all of \n\u003cb\u003ethese recipes mix and match so well, you don't have to wait for a holiday to make any of these stellar dishes\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Moskowitz brings a chef's appreciation for taste-forward, crowd-pleasing dishes that prove veganism is not bland...These recipes demonstrate that many favorite, festive comfort dishes are meat- and dairy-free... and are appropriate for everyday as well as special occasions. \n\u003cb\u003eReaders of the author's other books will want this, but all cooks looking for next-level flavor vegan dishes will enjoy as well.\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eLibrary Journal (starred review)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003cb\u003eA large, colorful cookbook\u003c\/b\u003e 'for everyone who's ever asked what to serve to the vegans in their lives, ' and vegans looking to please a crowd. The book divides into \n\u003cb\u003e17 festive holidays\u003c\/b\u003e, from Oscars Party to Cinco de Mayo to Hanukkah, striking a balance between party snacks, appetizers, main dishes and sweets. Highlights include \n\u003cb\u003echicken and waffles\u003c\/b\u003e made with seitan, and \n\u003cb\u003ea creamy, rich pot pie\u003c\/b\u003e that makes us want to avoid dry Thanksgiving turkey altogether.\"-- \n\u003ci\u003e\u003cb\u003eThe Globe and Mail\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Even if you only eat vegan sometimes, I'm sure that you know Isa Chandra Moskowitz. On the subject of vegan cooking, all of her books... are authoritative, thorough, \n\u003cb\u003e\u003ci\u003eand so much fun\u003c\/i\u003e... \u003c\/b\u003eI've been anticipating \n\u003ci\u003eThe Superfun Times Vegan Holiday Cookbook \u003c\/i\u003efor a long time.... The book is huge. There's that immediate vibe of great value when you feel the weight of it... [and] the photography is sharp, bright, super clean... and just so appetizing.... There are great recipes for classics like stuffing, mashed potatoes, Christmas cookies, and even a vegan \"roast.\" \n\u003cb\u003eBut there's so much good stuff in this book that you should make just because you feel like it.\u003c\/b\u003e\"-- \n\u003ci\u003e\u003cb\u003eThe First Mess\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The \n\u003cb\u003efestively bright color scheme\u003c\/b\u003e cheers on home cooks to entertaining success...with \n\u003cb\u003emany gluten-free offerings, \u003c\/b\u003e Moskowitz solves multiple dietary restriction challenges at the same time. Whether guests want a dressed-up salad, a comforting casserole, or a luscious dessert, Moskowitz' \n\u003cb\u003evaried and versatile dishes\u003c\/b\u003e will lay the foundation for superfun times for all.\"-- \n\u003ci\u003e\u003cb\u003eShelf Awareness\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The grande dame of vegan cookbooks.\"-- \n\u003ci\u003e\u003cb\u003eVegNews\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A terrifically jazzy, fun, and sassy vegan party book.\"-- \n\u003ci\u003e\u003cb\u003ePhilly.com\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBestselling author, vegan goddess, and comfort food queen Isa Chandra Moskowitz is back with her biggest book ever -- to prove that making festive vegan food for any occasion can be easy, delicious, and super fun.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Gone are the days of stressing over how to please family and friends with different dietary needs. Bursting with knock-your-socks-off, mind-bogglingly tasty vegan recipes for Cinnamon Apple Crepes, Cheeseburger Pizza, Biscuits and Gravy, Churro Biscotti, and so much more, \n\u003ci\u003eThe Superfun Times Vegan Holiday Cookbook\u003c\/i\u003e will make everyone at your table happy-even meat eaters and the gluten challenged. \n\u003cp\u003e\u003c\/p\u003e Isa provides everything you need to get your party started, from finger food and appetizers to casseroles, roasts, and dozens of special sides. Then comes a throng of cakes, cookies, cobblers, loaves, pies, and frozen treats to make you feel like the best dang vegan cook in the world. \n\u003cp\u003e\u003c\/p\u003e You'll start with New Year's, stop for Valentine's Day on the way to Easter and Passover, party down from Cinco de Mayo through the Fourth of July, and cook through Thanksgiving, Hanukkah, and Christmas. And with more than 250 seasonal recipes, you'll mix, match, and remix for every celebration in between -- filling your life with holiday cheer the whole year round.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 11\/15\/2016 pg. 8 (EAN 9780316221894, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/29\/2016 (EAN 9780316221894, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/01\/2017 pg. 97 (EAN 9780316221894, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780316221894, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Moskowitz, Isa Chandra\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Little Brown and Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-11-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Holiday|General|Cooking|Entertaining|General|Cooking|Vegan\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Holiday cooking|Entertaining|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316221894\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316221894\u003c\/p\u003e","brand":"Little Brown and Company","offers":[{"title":"Default Title","offer_id":52138881745177,"sku":"SP-9780316221894","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1ee23184-27cd-4c8b-b1e4-c1278bc4f17f_800x800_8bbd2ec7-d3e4-449f-8f8b-a8025ad655d6.png?v=1784466630"},{"product_id":"isa-does-it-amazingly-easy-wildly-delicious-vegan-recipes-for-every-day-of-the-week","title":"Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIsa Chandra Moskowitz\u003c\/b\u003e is the best-selling author of the hit cookbooks \n\u003ci\u003eIsa Does It, The Superfun Times Vegan Holiday Cookbook, Veganomicon\u003c\/i\u003e, \n\u003ci\u003eVegan With a Vengeance\u003c\/i\u003e, and many others.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This focused solo effort should enchant mainstreamers and the vegan-curious alike...For those who consider veganism a creed of abstinence and austerity, these joyous, vivid recipes are a persuasive argument to the contrary.\"-- \n\u003cb\u003eT. Susan Chang\u003c\/b\u003e, \n\u003ci\u003e\u003cb\u003eBoston Globe\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isa does it again! Delicious recipes that are explained in a way that a child could understand. Beautiful photos and mouthwatering, cruelty-free food! What more could you ask for?\"-- \n\u003ci\u003e\u003cb\u003eEmily Deschanel\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isa Moskowitz has a peerless capacity to conjure comfort from the unique, transmute simple to divine, and, most importantly-she makes her vegan cooking prowess approachable. \n\u003ci\u003eIsa Does It\u003c\/i\u003e, like her other work, will be a dog-eared staple in my kitchen for years to come.\"-- \n\u003ci\u003e\u003cb\u003eBiz Stone, founder of Twitter\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Moskowitz has singlehandedly revolutionized vegan cooking\"-- \n\u003ci\u003e\u003cb\u003eSan Francisco Book Review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The grande dame of vegan cookbooks.\"-- \n\u003ci\u003e\u003cb\u003eVegNews\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's a hefty hardcover with beautiful photos and lots of hand-drawn illustrations, so it makes for a truly satisfying gift.\"-- \n\u003ci\u003e\u003cb\u003eBust\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isa Chandra Moskowitz comes to the rescue with her latest cookbook \n\u003ci\u003eIsa Does It\u003c\/i\u003e. The book is filled with pantry-friendly, satisfying recipes for every day of the week-and, yes, they're vegan, too!\"-- \n\u003ci\u003e\u003cb\u003eThe Kitchn\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Warning: Food cravings are about to kick in.\"-- \n\u003ci\u003e\u003cb\u003eWomen's Health\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Veteran chefs, budding vegans, and bacon fanatics can all appreciate Moskowitz's hilarious prose, simple instructions, and culinary creativity.\"-- \n\u003ci\u003e\u003cb\u003ePortland Monthly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"\u003c\/b\u003eISA DOES IT is full of her quips, making the book not only an unintimidating introduction to vegan cooking but also a darn fun read.\"-- \n\u003ci\u003e\u003cb\u003eOmaha Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Hands down, the best vegan cookbook of the year. Isa Chandra Moskowitz does it again with this collection of easy and delicious recipes designed for everyday cooking.\"-- \n\u003ci\u003e\u003cb\u003eThe Oregonian\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Moskowitz, Isa Chandra\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2013-10-22\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Vegetarian cooking|Quick and easy cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316221900\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316221900\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":52138882335001,"sku":"SP-9780316221900","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/93a5bc7d-f7e6-47b5-9420-5f5dbb15e86d.jpg?v=1784466635"},{"product_id":"plantas-modern-vegan-recipes-for-traditional-mexican-cooking","title":"Plantas: Modern Vegan Recipes for Traditional Mexican Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAlexa Soto \u003c\/b\u003eis a Mexican-American recipe creator, mental health advocate and the creator of the blog Fueled Naturally. She loves connecting with her audience across social media. She lives in San Diego with her husband Chancy, son Santino and their 2 dogs.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Alexa's debut cookbook masterfully combines traditional Mexican flavors with the vibrant world of plant-based cuisine. With every turning page you'll be met with stunning visuals and nourishing, accessible vegan recipes suitable for a quick weeknight dinner or a lavish Mexican feast!\"-- \n\u003ci\u003e\u003cb\u003eCarleigh Bodrug, New York Times Bestselling author of PlantYou\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With \n\u003ci\u003ePlantas\u003c\/i\u003e, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada.\"-- \n\u003ci\u003e\u003cb\u003eJorge Gaviria, James Beard Award-winning author of MASA\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Learn how to make authentic, vibrant, traditional Mexican recipes--including salsa, carnitas tacos, ceviche tostadas, and much more--using only plant-based ingredients.\"-- \n\u003ci\u003e\u003cb\u003eVeg News (Best Vegan Cookbooks of 2024)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[Soto] highlights the plant-based origins of Mexican cuisine...develops modern and ancient plant-based Mexican recipes, and captures the photographs of these beautiful plates herself.\" -- \n\u003ci\u003e\u003cb\u003eTasting Table (Best Vegan and Vegetarian Cookbooks of 2024)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWith \u003ci\u003ePlantas\u003c\/i\u003e, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada. \u003c\/b\u003e\n\u003cb\u003e - Jorge Gaviria, James Beard Award-winning author of \u003ci\u003eMASA\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eA celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Join Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography, \n\u003ci\u003ePlantas\u003c\/i\u003e is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike, \n\u003ci\u003ePlantas\u003c\/i\u003e is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e Salsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema \u003c\/li\u003e\n\u003cli\u003e Taco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos \u003c\/li\u003e\n\u003cli\u003e Main courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole \u003c\/li\u003e\n\u003cli\u003e Dessert showstoppers like Tres Leches Cake, Churros and Chocoflan \u003c\/li\u003e\n\u003cli\u003e plus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Full of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life, \n\u003ci\u003ePlantas\u003c\/i\u003e is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eForbes\u003c\/i\u003e's Best Cookbook of Summer 2024 \u003cbr\u003e Epicurious's 27 New Cookbooks We're Excited to Cook from This Summer\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/05\/2024 (EAN 9780316495103, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Soto, Alexa\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-08-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Mexican|Cooking|Vegan|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Mexican|Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.48 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316495103\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316495103\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":52138897670425,"sku":"SP-9780316495103","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/b3ba6e45-7be7-4c99-a9bb-86c13c25dbf7.jpg?v=1784466721"},{"product_id":"power-plates-100-nutritionally-balanced-one-dish-vegan-meals-a-cookbook","title":"Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGENA HAMSHAW is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the \n\u003ci\u003eHuffington Post\u003c\/i\u003e, \n\u003ci\u003eWhole Living\u003c\/i\u003e, \n\u003ci\u003eO \u003c\/i\u003emagazine, \n\u003ci\u003eVegNews\u003c\/i\u003e, \n\u003ci\u003eThrive \u003c\/i\u003emagazine, \n\u003ci\u003eWell and Good\u003c\/i\u003e, \n\u003ci\u003eMind Body Green\u003c\/i\u003e, \n\u003ci\u003eGlamour\u003c\/i\u003e, and the \n\u003ci\u003e Chalkboard\u003c\/i\u003e, among other publications. She is also a nutrition student, working toward a master's in nutrition and education and her RDN (Registered Dietary Nutritionist) at Teacher's College, Columbia University. She has written two cookbooks, \n\u003ci\u003eFood52 Vegan\u003c\/i\u003e and \n\u003ci\u003eChoosing Raw\u003c\/i\u003e, and is the author of the blog \n\u003ci\u003eThe Full Helping\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you're looking for recipes to up your wellness game, this book has them. \n\u003ci\u003ePower Plates\u003c\/i\u003e is filled with healthful ingredients, balanced one-dish melas, compelling photos, and everything I want to eat right this minute.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eHeidi Swanson, author of \u003ci\u003eSuper Natural Every Day \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Gena has a talent for making you consider plant-based food in a different way, and \n\u003ci\u003ePower Plates\u003c\/i\u003e delivers just that, with great dinner ideas, colorful salads, and wholesome breakfast alternatives. I can't wait to try the sweet potato falafels, cashew queso, and so many of her other great ideas.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eSara Forte, author of \u003ci\u003eThe Sprouted Kitchen \u003c\/i\u003eand \u003ci\u003eSprouted Kitchen: Bowl + Spoon \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"As a busy parent of two kids, I am excited to have \n\u003ci\u003ePower Plates \u003c\/i\u003eon our kitchen bookshelf! Gena Hamshaw cooks like we do during the week; her dishes are plant based, straightforward, and fun. If you eat similarly, this book will be a go-to resource with lots of new ideas for reworking familiar ingredients.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eBryant Terry, James Beard Foundation Leadership Award recipient and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\"This vegan cookbook--with seasonal meal-plan charts that incorporate leftovers and ideas for batch cooking and freezing--is a useful guide for home cooks, vegan or not.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBy Gena Hamshaw of \"The Full Helping\" blog\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFocused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThese 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/04\/2017 (EAN 9780399579059, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/15\/2018 pg. 86 (EAN 9780399579059, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hamshaw, Gena\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-01-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Vegetarian|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|One-dish meals|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399579059\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399579059\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":52138951278873,"sku":"SP-9780399579059","price":38.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/5df04af1-5654-4d29-957d-3bde67620c93_1365x1365_2200ec5e-c7b9-49bd-ac0e-11a27b0bc79c.png?v=1784467097"},{"product_id":"fast-easy-cheap-vegan-101-recipes-you-can-make-in-30-minutes-or-less-for-10-or-less-and-with-10-ingredients-or-less","title":"Fast Easy Cheap Vegan: 101 Recipes You Can Make in 30 Minutes or Less, for $10 or Less, and with 10 Ingredients or Less!","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSAM TURNBULL is the creator or the brand and blog \n\u003ci\u003eIt Doesn't Taste Like Chicken\u003c\/i\u003e. A face for the vegan community, Sam and her recipes have been featured on TV and radio, and in numerous magazines and newspapers. She is the author of the incredibly popular cookbook, \n\u003ci\u003eFuss-Free Vegan\u003c\/i\u003e, published in 2017.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Yes, you can cook delicious vegan recipes without spending hours in the kitchen or a lot of money! Sam is one of my favorite chefs, and she knows how to combine flavors to create delicious yet simple vegan recipes. This cookbook will soon become a classic in your household.\" Jean-Philippe Cyr, author of \n\u003ci\u003eThe Buddhist Chef \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Sam's creativity in \n\u003ci\u003eFast Easy Cheap Vegan \u003c\/i\u003ebreaks down any barriers to the plant-based lifestyle and proves that it is deliciously within reach. There are so many innovative, time-saving strategies for instant flavor in this book. I also appreciate her suggestions for getting more out of pantry staples and her clever zero-waste strategies. Anyone at any level of cooking expertise can learn something from these recipes.\" Laura Wright, author of \n\u003ci\u003eThe First Mess Cookbook\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\"You will be blown away by the number of cool food hacks in Sam's new book. (I was!) Think DIY microwave popcorn, instant oats how-to, leftover rice pudding . . . the list goes on! This collection of easy, classic recipes and new creations is the perfect guide for pre-vegans and veteran plant-based eaters alike.\" Erin Ireland, owner of To Live For Bakery @erinireland \n\u003cp\u003e\u003c\/p\u003e\"Sam Turnbull has created another stunning cookbook! \n\u003ci\u003eFast Easy Cheap Vegan \u003c\/i\u003ehas it all: lots of fun personality, mouthwatering photos for each recipe, and most importantly, she shows her readers how to eat deliciously on a budget without spending all day in the kitchen . . . the winning combo we all can appreciate!\" Toni Okamoto, author of \n\u003ci\u003ePlant-Based on a Budget \u003c\/i\u003eand \n\u003ci\u003eThe Friendly Vegan Cookbook\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e\"Sam's new cookbook is a standout! These recipes are simple and quick, and will also astound your taste buds with exciting flavor combinations!\" Chloe Coscarelli, vegan chef and author of \n\u003ci\u003eChloe Flavor\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTASTE CANADA AWARDS SILVER WINNER \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eFrom Sam Turnbull, the bestselling author of \u003ci\u003eFuss-Free Vegan\u003c\/i\u003e, and creator of the blog \u003ci\u003eIt Doesn't Taste Like Chicken\u003c\/i\u003e, comes her eagerly awaited second cookbook. She is cooking up even simpler vegan comfort food--on a budget, with fewer ingredients, and in 30 minutes or less!\n\u003cp\u003e\u003c\/p\u003eSome people think that a vegan diet can be too time-consuming, too much work, and too expensive! In Sam Turnbull's \n\u003ci\u003eFast Easy Cheap Vegan\u003c\/i\u003e, she's busting those myths and showing us just how simple (with 10 ingredients or fewer), inexpensive (for $10 or less), and quick (in 30 minutes or less) it can be to cook delicious plant-based comfort food at home. Wholesome recipes can be made using items you already have in your pantry and fridge. And if they're not stocked in your kitchen, these ingredients are easily found at your local grocery store. \n\u003ci\u003eFast Easy Cheap Vegan\u003c\/i\u003e is filled with 101 recipes, many of them perfect for busy weeknights, like 10-Ingredient Creamy Basil Gnocchi, Gorgeous Greek Bowl, and Quicker Quesadillas. You'll have tons of options for speedy breakfasts and lunches, including Oatmeal Breakfast Cookies, 20-Minute Breakfast Sandwiches, 15-Minute Apple Chickpea Salad, and DIY Instant Ramen Soup, and no shortage of ready-to-go snacks, like Cheesy Cracker Snackers, Loaded Queso Dip, and Cool Ranch Popcorn. And don't skip dessert because there's Lickety-Split Ice Cream, Easy Peasy Peanut Butter Squares, Brownie in a Cup, and 10-Minute Mini Berry¬ Crisp. \n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eFast Easy Cheap Vegan\u003c\/i\u003e is all about smart tips and easy techniques that simplify cooking. Many recipes are one-pot, freezer-friendly, and make-ahead meals, creating a stress-free kitchen. So whether it's breakfast, lunch, dinner, or dessert, Sam has thought of everything to help get delicious, fuss-free meals on the table in no time flat.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Turnbull, Sam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Appetite by Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-03-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780525610854\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780525610854\u003c\/p\u003e","brand":"Appetite by Random House","offers":[{"title":"Default Title","offer_id":52139131568409,"sku":"SP-9780525610854","price":29.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/66a3b560-b5bc-4007-858c-e912d7843883.jpg?v=1784467976"},{"product_id":"bad-manners-the-official-cookbook-eat-like-you-give-a-f-ck-a-vegan-cookbook-revised","title":"Bad Manners: The Official Cookbook: Eat Like You Give a F*ck: A Vegan Cookbook (Revised)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBad Manners \u003c\/b\u003eblew up the Internet back in 2012, when they first began blogging. Their first cookbook was a #1 \n\u003ci\u003eNew York Times \u003c\/i\u003ebestseller. They are based in Los Angeles, California.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"As hilariously foul-mouthed as these motherf*ckers are, I really like their passion for eating the right food, for cutting to the chase, and for knocking up good, nutritious food from scratch. Their message is simple--stop relying on the microwave, stop relying on processed crap. Whoever you are and wherever you are, get down to the markets and supermarkets, use your budget to pick up some fresh ingredients, and get cooking.\" \n\u003cb\u003e--Jamie Oliver\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWith more than a million copies sold, the cookbook phenomenon that inspired people to eat some goddamn vegetables and adopt a healthier lifestyle\u003c\/b\u003e\n\u003cb\u003e(previously published as \u003ci\u003eThug Kitchen Eat Like You Give a F*ck\u003c\/i\u003e \u003ci\u003eThe Official Cookbook\u003c\/i\u003e).\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eBad Manners started their wildly popular website to show everyone how to take charge of their plates and cook up some real f*cking food. Now beloved by millions, their first cookbook has become a must-have in every kitchen. \n\u003cp\u003e\u003c\/p\u003eYeah, plenty of blogs and cookbooks preach about eating \"clean,\" why ginger fights inflammation, and how to cook with only the most expensive super foods. But they are dull or pretentious as hell--and most people can't afford the hype. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBad Manners\u003c\/i\u003e lives in the real world. It offers more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus this cookbook arms you with all the info and techniques you need to shop on a budget and get comfortable in the kitchen. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eBad Manners\u003c\/i\u003e is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bad Manners\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Rodale Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-02-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Vegetarian|Cooking|Entertaining|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Cooking (Vegetables)|Cookbooks|Vegan cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593233924\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593233924\u003c\/p\u003e","brand":"Rodale Books","offers":[{"title":"Default Title","offer_id":52139203297561,"sku":"SP-9780593233924","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/2ed5f0a5-ab29-4dc3-8ea3-ac8012637f82_713x713_e175e8ba-dfb2-4842-8a1b-06182bfc47ca.png?v=1784468360"},{"product_id":"the-candle-cafe-cookbook-more-than-150-enlightened-recipes-from-new-yorks-renowned-vegan-restaurant","title":"The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIt's hard enough to satisfy choosy diners at a hot New York restaurant--imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers. \n\u003cbr\u003eThe food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. 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. \n\u003cbr\u003eWith 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJOY PIERSON is co-owner and recipe developer of the Candle Cafe. A nutrition counselor and regular spokeswoman on vegetarian eating, she has appeared on \n\u003ci\u003eGood Day New York\u003c\/i\u003e and Food Network. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eBART POTENZA is co-owner of the Candle Cafe. He founded its predecessor, the Healthy Candle, in 1986. \n\u003cp\u003e\u003c\/p\u003eBoth authors live in New York.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIt's hard enough to satisfy choosy diners at a hot New York restaurant--imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers. \n\u003cp\u003e\u003c\/p\u003eThe food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. 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. \n\u003cp\u003e\u003c\/p\u003eWith helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, \n\u003cb\u003eThe Candle Cafe Cookbook\u003c\/b\u003e is a treasure trove of vegan recipes that have been drawing crowds and raves for years.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pierson, Joy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2003-07-22\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Middle Atlantic States|Cooking|Vegan|Cooking|Vegetarian|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.07 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780609809815\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780609809815\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52139264114969,"sku":"SP-9780609809815","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/6fbbeb9b-27c8-4136-8dff-c4a673b29e43.jpg?v=1784468912"},{"product_id":"vegan-soul-kitchen-fresh-healthy-and-creative-african-american-cuisine","title":"Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tInnovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of \n\u003ci\u003eGrub: Ideas for an Urban Organic Kitchen\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and food justice activist. He is the author of \n\u003ci\u003eVegan Soul Kitchen, Afro-Vegan, Vegetable Kingdom \u003c\/i\u003eand \n\u003ci\u003eBlack Food\u003c\/i\u003e. He lives in Oakland, California with his wife and two daughters.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner of Treehugger's Green Award for Best Cookbook of 2010 (4\/9\/10)\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNamed a \"Top Ten Vegan Cookbook\" by \u003ci\u003eVegNews\u003c\/i\u003e, July\/August 2010\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAlice Waters\u003c\/b\u003e\n\u003cbr\u003e \"Bryant Terry knows that good food should be an everyday right and not a privilege. This book is full of easy, tasty, seasonal recipes that also happen to be vegan and affordable!\" \n\u003cb\u003eJohn Robbins, author \u003ci\u003eThe Food Revolution\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eDiet for a New America\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e\"\"Do you think a commitment to healthy eating means enduring bland and boring food? \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e will not only show you otherwise, but will make it easy for you to create fabulously delicious and exotic dishes. Here's proof that natural foods can be fascinating and sensuous. Here are recipes you will enjoy using time and again.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eHeidi Swanson, author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, publisher of 101Cookbooks.com\u003c\/b\u003e\n\u003cbr\u003e \"From gumbo to grits, goobers to greens, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e dispels the notion that great tasting soul food has to be bad for you. This is a beautiful book brimming with nutrient-packed, approachable everyday recipes. One of those rare cookbooks I look forward to cooking through from cover to cover.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eVan Jones, author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Green Collar Economy\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African American experience, a history lesson with a mouthwatering twist. From reaching back to our heritage as stewards of the earth to offering modern recipes, music suggestions and original poetry, Bryant brings together a portrait of a people as well as a movement (food justice) that is poised to save our health, green our communities, and sustain the earth. Bryant knows the shortest way to people's hearts is through their stomachs.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePeter Berley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Flexitarian Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry's warm-hearted, soulful dishes shout out to you and me with crackling, lip smacking goodness. His fresh and sassy way at the stove puts meat on the bones of the very plants that are sure to sustain us for generations to come.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAnnemarie Colbin, Ph.D., founder, The Natural Gourmet Institute for Health and Culinary Arts, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Whole-Food Guide to Strong Bones\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant has written a very creative, original, and musical cookbook. I look forward to trying out a bunch of these appetizing recipes. As a teacher, seeing a graduate of the Natural Gourmet Institute succeed so beautifully warms my heart.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAni Phyo, author \u003ci\u003eAni's Raw Food Kitchen\u003c\/i\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eAni's Raw Food Desserts\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Anyone with soul and good taste will love Bryant's 'African Diaspora' recipes. They're downright delicious and satisfying. By mixing together the freshest beats with local, sustainable ingredients and healthful cooking techniques, Bryant brings to life the festive culture of celebration that comes from eating this way.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnn Peebles, Singer and Songwriter (and Bryant's Aunt)\u003c\/b\u003e\n\u003cbr\u003e \"That boy can cook!\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJessica B. Harris, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Welcome Table\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Don't let the Vegan in the title fool you. With food, music, and a zero waste way with watermelon that yields 6 recipes, Bryant Terry's \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e not just for Vegans. Innovative and taste-full recipes like Sweet Cornmeal Coconut Drop Biscuits, and Baked BBQ Black Eyed Peas, make it a book for anyone who wants to eat well.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eJay Foster, Farmer Brown Restaurant\u003c\/b\u003e\n\u003cbr\u003e \"As the chef and owner of Farmer Brown Restaurant, I know firsthand the challenges of bringing soul food to people who haven't tried it. If you're new to this cuisine, Bryant Terry's recipes will open your world; if you're looking for a twist, prepare to be amazed. All I can say is WOW! Thank you Bryant.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eRobin D. G. Kelley, author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFreedom Dreams: The Black Radical Imagination\u003c\/b\u003e\u003c\/i\u003e\n\u003cbr\u003e \"Bryant Terry transforms age-old black culinary traditions into what soul food ought to be--food that sustain our bodies, our earth, our sense of community, and our desire for the delicious. For the naysayers who resist the audacity of okra or the soft power of tofu, \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e is the new manifesto that cries out, Yes We Can give up meat and enjoy gastronomic nirvana.\" \n\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eAlondra Nelson, Yale University, author of \u003ci\u003eBody and Soul: The Black Panther Party and the Politics of Race and Health\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"A pioneer of the East Coast food justice movement, now hailing from the West Coast home of progressive food politics--where the Black Panther Party's Free Breakfast for Children program made nutrition a key ingredient of social transformation and where Alice Waters started an organic revolution--who else but Chef Bryant Terry could have brought us the finger-licking, ethical eats in \n\u003ci\u003eVegan\u003c\/i\u003e\n\u003ci\u003eSoul Kitchen\u003c\/i\u003e. At a moment when food can harm as well as heal, he has ingeniously re-imagined soul food by going back to the roots and back to the land. Recipes paired with vintage R\u0026amp;B, praise songs and poetry remind us that African diasporic cuisine has always been food for living and a total sensory experience.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There's no going wrong with Bryant Terry's bible for anyone wanting to cook in the rich southern tradition sans animal (and cholesterol).\" \n\u003cbr\u003e-- \n\u003cb\u003eWhalebone, ?Essential Vegan Cookbooks?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJames Beard Award-winning chef Bryant Terry's first cookbook, a vegan homage to Southern, African American, and Afro-Caribbean food\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e One of the foremost voices in food activism and justice, Bryant Terry brings soul food back to its roots with plant-based, farm-to-table, real food recipes that leave out heavy salt and refined sugar, \"bad\" fats, and unhealthy cooking techniques, and leave in the down-home flavor. \n\u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e recipes use fresh, whole, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Bryant developed these vegan recipes 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, Named one of the best vegetarian\/vegan cookbooks of the last 25 years by \n\u003ci\u003eCooking Light Magazine, Vegan Soul Kitchen \u003c\/i\u003ereinvents African-American and Southern cuisine -- capitalizing on the complex flavors of the tradition, without the animal products. \n\u003cp\u003e\u003c\/p\u003e With recipes for: Double Mustard Greens \u0026amp; 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 and many more.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/15\/2009 pg. 124 (EAN 9780738212289, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780738212289, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Terry, Bryant\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-03-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegan|Cooking|Regional \u0026amp; Cultural|Soul Food|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cookery|African American cookery|Cookery, American|Southern style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.0 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780738212289\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780738212289\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52139282170137,"sku":"SP-9780738212289","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1700d5f8-3792-4765-9ae4-fb7dde489dc2.jpg?v=1784469180"},{"product_id":"veganomicon-10th-anniversary-edition-the-ultimate-vegan-cookbook-special","title":"Veganomicon (10th Anniversary Edition): The Ultimate Vegan Cookbook (Special)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIsa Chandra Moskowitz\u003c\/b\u003e is the bestselling author of the hit books \n\u003ci\u003eIsa Does It, Veganomicon, Vegan With a Vengeance\u003c\/i\u003e, and many other titles. In 2014, she opened her first restaurant, Modern Love, in Omaha, Nebraska. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eTerry Hope Romero\u003c\/b\u003e is the author of several bestselling and award-winning cookbooks. In 2011, she was named Favorite Cookbook Author by \n\u003ci\u003eVegNews\u003c\/i\u003e. She lives, cooks, and eats in Queens, NYC.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Spending time with [Moskowitz's] cheerfully politicized book feels like hanging out with Grace Paley. She and her cooking partner, Terry Hope Romero, are as crude and funny when kibitzing as they are subtle and intuitive when putting together vegan dishes that are full of non-soggy adult tastes. Do look for an excellent roasted fennel and hazelnut salad, bok choy cooked with crispy shallots and sesame seeds, hot and sour soup with wood ears and napa cabbage and a porcini-wild rice soup they say is 'perfect for serving your yuppie friends.'\"- \n\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Exuberant and unapologetic, Moskowitz and Romero's recipes don't skimp on fat or flavor, and the eclectic collection of dishes is a testament to the authors' sincere love of cooking and culinary exploration.\"- \n\u003ci\u003eSaveur\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[T]his slam-bang effort from vegan chefs Moskowitz and Romero is thorough and robust, making admirable use of every fruit and vegetable under the sun.\"- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Full of recipes for which even a carnivore would give up a night of meat.\"- \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's no shocker that the very same urban chefs who had you inhaling vegan butter-cream frosting during your free time have crafted the next revolution in neo-vegan cuisine.\"- \n\u003ci\u003ePhiladelphia City Paper\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVeganomicon\u003c\/i\u003e not only offers tons of mouth-watering ways to put 'veg' back into your vegan diet with actual produce, but also tutorials that gave me confidence to start improvising on my own.\"- \n\u003ci\u003eBust\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVeganomicon \u003c\/i\u003eis user-friendly, packed with tips and instructions for a wide range of cooking techniques.\"- \n\u003ci\u003eNew York Sun\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eThe Betty Crocker's Cookbook\u003c\/i\u003e of the vegan world. It's one more step in the quest to prove that vegan food really doesn't taste like cardboard when you know what you're doing.\"- \n\u003ci\u003eBitch\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Seriously good with broad appeal.\"- \n\u003ci\u003eWashington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"These two very real and very sassy food-obsessed women have put together a cookbook that you wish your mom cooked from when you were growing up. The recipes are seriously delicious and, for the most part, uncomplicated.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eBuffalo Spree\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Vegan powerhouses Isa Chandra Moskowitz and Terry Hope Romero team up to present a host of delectable vegan recipes...The modernized revamp of this beloved cookbook is out of this world.\" \n\u003cbr\u003e-- \n\u003cb\u003eVegNews \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's basically the writers' bible of vegan cooking, and it includes recipes for all sorts of dishes along with tips on creating a vegan pantry at home, among other things.\"-- \n\u003cb\u003eOmaha World-Herald \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.\"-- \n\u003cb\u003eCity Book Review \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An impressive hardback, with a chatty style and comprehensive contents.\"-- \n\u003cb\u003ePortland Press Herald \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isa Chandra Moskowitz and Terry Hope Romero call it 'The Ultimate Vegan Cookbook, ' and it really is.\" \n\u003cbr\u003e-- \n\u003cb\u003eWashington Post \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Along with delicious recipes for soups, casseroles, one-pot meals, breads and muffins, snacks and salads, and cookies and desserts, \n\u003ci\u003eVeganomicon \u003c\/i\u003eincludes a host of instructions for grilling, baking and shopping...The authors love their food and want to share it.\" \n\u003cbr\u003e-- \n\u003cb\u003eMilwaukee Shepherd-Express \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"336 pages of basic culinary tips, general how-to, and animal-product-free recipes for all occasions that take anyone from \"Wait, where will I get my protein?\" to \"Hey, check out this pumpkin baked ziti with carmelized onions and sage crumb topping I made you and by the way did you know that pumpkin seeds contain almost as much protein as turkey breast?\" in no time...Whether you're thinking about jumping on board the SS Vegan for better health, a better environment, or in order to reduce your overall jerkiness to animals-or you're simply vegan-curious-this is without a doubt the best place to start and very likely to become your go-to in the kitchen.\" \n\u003cbr\u003e-- \n\u003cb\u003eWhalebone, ?Essential Vegan Cookbooks?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Moskowitz, Isa Chandra\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-09-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Beverages|Alcoholic- General|Cooking|Vegetarian|Cooking|Vegan|Cooking|Courses \u0026amp; Dishes|Desserts|Health \u0026amp; Fitness|Healthy Living|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Specific Ingredients|Vegetables\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Vegetarian cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.6 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780738218991\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780738218991\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52139282399513,"sku":"SP-9780738218991","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/c20e47f9-c548-424a-8699-6072b872f3f4_653x653_550de0a6-7caa-4531-8ec4-9b10c2f5fc94.png?v=1784469184"},{"product_id":"vegan-for-life-everything-you-need-to-know-to-be-healthy-on-a-plant-based-diet-revised","title":"Vegan for Life: Everything You Need to Know to Be Healthy on a Plant-Based Diet (Revised)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJack Norris, RD\u003c\/b\u003e, is a vegan dietitian, the cofounder and executive director of Vegan Outreach, and has been elected to the Animal Rights Hall of Fame. He is a widely-sought speaker on vegan nutrition. Visit his website at jacknorrisRD.com. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eVirginia Messina, MPH, RD\u003c\/b\u003e, writes about vegan and vegetarianism for both consumers and health professionals and serves on the advisory boards of One Step for Animals, the Vegan Trade Council, Oldways Vegetarian Network, Better Eating International, and True Health Initiative. Learn more at theveganrd.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book explains everything one needs to know about going vegan. Comprehensive and succinct, it is a must-have for nutritionists and anyone contemplating a vegan diet.\"-- \n\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Armed with this compendium and a vegan cookbook, novices will make an easy, healthy transition to meat, egg and dairy-free meals, while practicing vegans can use it as a guide to the best food choices.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Packed with science yet never boring, Norris and Messina -- both long-time vegans themselves -- put their wealth of knowledge at your fingertips while putting to rest any nutritional issues that concern those aspiring to a plant based-diet...No vegan myth goes unbusted... \n\u003ci\u003eVegan for Life\u003c\/i\u003e is a complete reference guide that deserves a spot in your library or kitchen.\"-- \n\u003ci\u003e\u003cb\u003eVegNews\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Whether you've been enjoying a plant-based diet for years or are just starting on the adventure, Norris and Messina will prove to be outstanding mentors. Even if you don't plan to eliminate meat and animal products completely, there's valuable information here about incorporating foods that help you fight disease, build the immune system, and feel better in general. \n\u003ci\u003eVegan for Life\u003c\/i\u003e is one of those books that you'll pull off the shelf for inspiration and consultation time after time.\"-- \n\u003ci\u003e\u003cb\u003eCurled Up With a Good Book\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Any general lending library catering to vegetarians needs this introductory guide.\"-- \n\u003ci\u003e\u003cb\u003eMidwest Book Review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVegan for Life\u003c\/i\u003e is full of helpful charts that show specific nutrients found in numerous fruits, nuts and vegetables. I love how easy this makes it to be sure you are getting the proper nutrition in your vegan lifestyle.\"-- \n\u003ci\u003e\u003cb\u003eTexas Kitchen (blog)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A book that is both so encouraging and so incredibly necessary right now.\"-- \n\u003ci\u003e\u003cb\u003eRun Vegan (blog)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVegan for Life\u003c\/i\u003e makes going vegan doable. I would definitely recommend this book to vegans, the vegan-curious, and those living with vegan family members.\"-- \n\u003ci\u003e\u003cb\u003eVeggie Voyeur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Beyond setting straight some outdated nutrition information, the book will put to rest most nutrition worries you might have.\"-- \n\u003ci\u003e\u003cb\u003eLone Star Plate\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVegan for Her\u003c\/i\u003e is an excellent and articulate resource for every woman who wants to eat with compassion while protecting and enhancing her health.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eCarol J. Adams, author of The Sexual Politics of Meat and Living Among Meat Eaters, on Vegan for Her\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVegan for Her \u003c\/i\u003eprovides sensible guidance for women of all ages. Whether your focus is sports nutrition, eating to prevent cancer or heart disease, or simply understanding how a plant-based diet can meet your unique needs, this book is for you. It's like a conversation with a savvy, caring friend.\"-- \n\u003ci\u003e\u003cb\u003eReed Mangels, PhD, RD, author of The Everything Vegan Pregnancy Book and coauthor of Simply Vegan, on Vegan for Her\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Thinking of going vegetarian or vegan? If so, and you're a woman, don't miss \n\u003ci\u003eVegan for Her\u003c\/i\u003e.\"-- \n\u003ci\u003e\u003cb\u003eHudson Valley News\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ginny Messina is one of the world's most highly respected pioneers of vegan nutrition. Her work is clear, insightful and meticulous. No matter where you are at on your vegan journey, this book will serve as an invaluable companion.\"-- \n\u003ci\u003e\u003cb\u003eBrenda Davis, RD, on Vegan for Her\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGoing vegan? Here's the go-to-guide, with a six-step transition plan to a plant-based diet, with detailed nutritional information for everyone from athletes to kids to pregnant women.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Whether you're considering going vegan or just want to learn more about plant-based nutrition, \n\u003ci\u003eVegan for Life\u003c\/i\u003e is your comprehensive, go-to guide for optimal healthy eating. Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the \"real deal\" about soy. \n\u003cp\u003e\u003c\/p\u003e Covering everything from a six-step transition plan to meeting protein requirements and even calorie and nutrient needs during pregnancy and breastfeeding, \n\u003ci\u003e Vegan for Life \u003c\/i\u003eis the guide for aspiring and veteran vegans alike, complete with an easy-to-use food chart, tasty substitutions, sample menus, and expansive resources.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Norris, Jack\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Balance\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-05-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Diets|Cooking|Vegan|Health \u0026amp; Fitness|Healthy Living|Health \u0026amp; Fitness|Diet \u0026amp; Nutrition|Nutrition\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Nutrition|Veganism|HEALTH \u0026amp; FITNESS \/ Diets|HEALTH \u0026amp; FITNESS \/ General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.79 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780738285863\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780738285863\u003c\/p\u003e","brand":"Balance","offers":[{"title":"Default Title","offer_id":52139282858265,"sku":"SP-9780738285863","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9ff4da7b-5782-4044-9b74-64a5eb3f9b73.jpg?v=1784469200"},{"product_id":"east-120-vegan-and-vegetarian-recipes-from-bangalore-to-beijing-american-measurements","title":"East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMeera Sodha is a voracious home cook, writes regular columns for the \n\u003ci\u003eAssociated Press\u003c\/i\u003e and \n\u003ci\u003eThe Guardian\u003c\/i\u003e, and has published articles in \n\u003ci\u003eFood52\u003c\/i\u003e and been profiled in \n\u003ci\u003eThe New York Times\u003c\/i\u003e. Her second book, \n\u003ci\u003eFresh India\u003c\/i\u003e, won the 2017 \n\u003ci\u003eObserver Food Monthly\u003c\/i\u003e's Best New Cookbook Award. Her third book is \n\u003ci\u003eEast\u003c\/i\u003e, which was released in the US in October. She lives in London.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"The 14 Best Cookbooks of Fall 2020\" - \u003ci\u003eThe New York Times\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"The 16 Best New Cookbooks to Get You Through Fall\" - \n\u003ci\u003eThe Boston Globe\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The Cookbooks We're Most Excited for This Fall\" - Chowhound \n\u003cp\u003e\u003c\/p\u003e\"Fall Cookbook Preview: The 39 Books We Want to Cook From Now\" - Epicurious \n\u003cp\u003e\u003c\/p\u003e\"20 Cookbooks Coming Out This Fall That We Can't Wait to Get Our Hands On\" - The Kitchn \n\u003cp\u003e\u003c\/p\u003e\"The 30 Best Cookbooks of 2020\" - Delish \n\u003cp\u003e\u003c\/p\u003e \"10 New Cookbooks that Get Me Excited About Fall Cooking\" - Camille Styles \n\u003cp\u003e\u003c\/p\u003e \"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).\" \n\u003cbr\u003e--Yotam Ottolenghi \n\u003cp\u003e\u003c\/p\u003e \"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!\" \n\u003cbr\u003e--Andrea Nguyen, author of \n\u003ci\u003eVietnamese Food Any Day\u003c\/i\u003e and \n\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own.\" \n\u003cbr\u003e --Epicurious.com \n\u003cp\u003e\u003c\/p\u003e\"Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging\" \n\u003cbr\u003e -- \n\u003ci\u003eBooklist\u003c\/i\u003e, starred review \n\u003cp\u003e\u003c\/p\u003e\"Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.\" \n\u003cbr\u003e --Library Journal, starred review \n\u003cp\u003e\u003c\/p\u003e\"Sodha's generous spirit permeates these enticing and accessible recipes.\" \n\u003cbr\u003e --Publisher's Weekly \n\u003cp\u003e\u003c\/p\u003e\"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.\" \n\u003cbr\u003e --Melissa Clark, \n\u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis edition has been adapted for the US market. It was originally published in the UK.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e* Named one of the best cookbooks of the year by \u003ci\u003eThe New York Times, \u003c\/i\u003ethe \u003ci\u003eBoston Globe, \u003c\/i\u003eand\u003ci\u003e Delish\u003c\/i\u003e *\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).\" \n\u003cp\u003e\u003c\/p\u003e--Yotam Ottolenghi \n\u003cp\u003e\u003c\/p\u003e\"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.\" \n\u003cp\u003e\u003c\/p\u003e --Melissa Clark, \n\u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!\" \n\u003cp\u003e\u003c\/p\u003e--Andrea Nguyen, author of \n\u003ci\u003eVietnamese Food Any Day\u003c\/i\u003e and \n\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Modern, vibrant, fuss-free food made from easy-to-find ingredients, \n\u003ci\u003eEast\u003c\/i\u003e is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. \n\u003cp\u003e\u003c\/p\u003e Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. \n\u003cp\u003e\u003c\/p\u003e Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, \n\u003ci\u003eEast \u003c\/i\u003ewill show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/03\/2020 (EAN 9781250750730, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2020 pg. 21 (EAN 9781250750730, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2020 pg. 88 (EAN 9781250750730, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSodha, Meera\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhen not traveling around India, collecting recipes, Meera Sodha chefs, writes, and lives in London. Made In India is her first cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sodha, Meera\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Flatiron Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-10-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781250750730\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781250750730\u003c\/p\u003e","brand":"Flatiron Books","offers":[{"title":"Default Title","offer_id":52139459608857,"sku":"SP-9781250750730","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/0eff57b4-f2d8-4a0d-a3a2-c6918e858f29_1350x1350_db2ac678-0a96-4db5-8292-bb4b3a1d8e0b.png?v=1784470676"},{"product_id":"the-elements-of-baking-making-any-recipe-gluten-free-dairy-free-egg-free-or-vegan-the-sunday-times-bestseller","title":"The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan the Sunday Times Bestseller","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKatarina Cermelj is a food writer, photographer and creator of the popular baking blog, The Loopy Whisk, where she shares her sumptuous allergy-friendly recipes. She has a PhD in Inorganic Chemistry from the University of Oxford. Her scientific background, a love of research and a good deal of stubbornness allowed her to develop mouth-watering recipes suitable for a wide range of dietary restrictions, including gluten-, dairy- and egg-free. Originally from Slovenia, Katarina now lives near Oxford. She is the author of \n\u003ci\u003eBaked to Perfection\u003c\/i\u003e, which was the winner of the Fortnum and Mason Food and Drink Awards 2022 and winner of the Guild of Food Writer's Specialist Subject Award 2022.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMany of us avoid gluten, dairy or eggs, and most of us know others who do: this brilliant book is the one to reach for when you want to bake considerately. Katarina's recipes are delicious, foolproof and you'd simply not know that they are 'without' in any way. -- \n\u003cb\u003eMark Diacono, author of Spice: A Cook's Companion\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKat is the master of free-from recipes! Too often free-from recipes might look appealing but they often turn out to be a fail for bakers at home. Kat's recipes are tried and tested, and as a baker with little experience in this area, I know I can trust her to deliver a great recipe that's easy to follow and looks just as good as the stunning photography!-- \n\u003cb\u003eMatt Adlard, author of Bake it Better\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe Elements of Baking contains everything I love about a good baking book: detailed methods, beautiful photographs, delicious recipes, and just enough of the science behind them to make anyone feel like an expert. The Elements of Baking practically and beautifully shares a wonderful message - baking is truly for everyone.-- \n\u003cb\u003eErin Jeanne McDowell, author of The Book of Pie and host of Happy Baking\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKat has achieved the impossible and created the most comprehensive, easy -to-understand, and visual guide to baking with dietary restrictions without sacrificing flavour or texture. Every question you've ever had about converting recipes is answered. This is so much more than a cookbook, it's a baking science bible! -- \n\u003cb\u003eTessa Arias, creator of Handle the Heat\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBrilliantly smart and poised to become the essential baking guide for folk who want to learn or love to bake.-- \n\u003cb\u003eNik Sharma, James Beard Finalist and author of Veg-Table\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFinally, we have a deliciously authoritative guide to creating the gluten-free, dairy-free, egg-free, and vegan baked treats of our dreams. Katarina takes away the guesswork of adapting our favourite recipes and gives every baker confidence in the kitchen. If you've ever needed to substitute an ingredient in a recipe, but weren't sure how, The Elements of Baking will show you the way.-- \n\u003cb\u003eZoe Francois, author of Zoe Bakes Cookies and host of Zoe Bakes\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWINNER OF THE IACP AWARD IN HEALTH \u0026amp; WELLNESS\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFINALIST FOR THE 2025 JAMES BEARD FOUNDATION BOOK AWARD - BAKING AND DESSERTS\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e ' \n\u003cb\u003eAs soon as I read \u003ci\u003eThe Elements of Baking\u003c\/i\u003e, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBaking with Dorie\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAn enthusiastically nerdy guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan, with over 140 scientifically-grounded, mouthwatering recipes.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eArmed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, \n\u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake. \n\u003cp\u003e\u003c\/p\u003e Just like the recipes of her popular baking blog \n\u003ci\u003eThe Loopy Whisk\u003c\/i\u003e, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like \n\u003cb\u003eGluten-free Cheesy Garlic Pull-apart Bread\u003c\/b\u003e and \n\u003cb\u003eVegan Veggie \u0026amp; Hummus Galette \u003c\/b\u003eto sweet delicacies like \n\u003cb\u003eDairy-free Apple Pie Cupcakes\u003c\/b\u003e and \n\u003cb\u003eEgg-free Lemon Swirl Cheesecake Bars\u003c\/b\u003e. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as \n\u003cb\u003eGluten-free Vegan Cinnamon Rolls \u003c\/b\u003eand \n\u003cb\u003eGuten-free Vegan Lemon Meringue Cake\u003c\/b\u003e. \n\u003cp\u003e\u003c\/p\u003e With a completely novel approach to baking and modifying recipes, \n\u003ci\u003eThe Elements of Baking \u003c\/i\u003ewill demystify allergy-friendly baking once and for all.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cermelj, Katarina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Hachette Mobius\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Gluten-free diet|Milk-free diet|Egg-free diet|Vegan cooking|Cookbooks|Recipes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.16 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781399712897\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781399712897\u003c\/p\u003e","brand":"Hachette Mobius","offers":[{"title":"Default Title","offer_id":52139481530649,"sku":"SP-9781399712897","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/1106125d-4cb2-4609-b82d-17cea2b28422_1350x1350_5d967e31-fda7-4e21-95bb-37f3f2cd8993.png?v=1784470921"}],"url":"https:\/\/westbindery.com\/collections\/vegan.oembed?page=5","provider":"West Bindery","version":"1.0","type":"link"}