Posts Tagged ‘vegan books’

Energize and fuel your body—one bowl at a time!—with these 70 easy vegan and plant-based recipes for year-round healthy eating.

As a certified health coach, Sapana ensures that each bowl contains a balance of healthy fats, complex carbohydrates, and proteins—plus the yum factor! The recipes in this book honor Sapana’s common-sense philosophy for good health: eat real (food) and live well, and you will feel vibrant. Recipes are arranged seasonally so you can make the most of your area’s local bounty and eat fresh throughout the year.

• Spring: White Bean & Rosemary Crispy Potatoes Bowl with a Sun-Dried Tomato Sauce, and Roasted Beet & Citrus Bowl with a Pistachio Citrus Sauce
• Summer: Sumac Falafel Bowl with a Roasted Red Pepper Hummus Sauce, and a Blueberry Mango Chia Breakfast Bowl
• Fall: Roasted Curried Cauliflower Bowl with a Creamy Turmeric Dressing; Kale & Persimmon Buckwheat Bowl with a Creamy Cashew Sauce
• Winter: Warming Chickpea Coconut Curry Bowl and Mediterranean Buddha Bowl with a Creamy Kalamata Sauce

…But Sapana wants us treat ourselves too! She also includes a chapter on ice cream bowls where you can indulge in Blackberry Lavender, Pineapple Black Pepper, or Chocolate Tahini Fudge.

Not strictly for vegans, these recipes will appeal to everyone who wants to include more plant-based meals in their diets.

From the Publisher

Roasted Winter Squash & Pomegranate Bowl

This sweet and savory bowl features butternut squash, spinach, and pomegranate and is perfect for warming up on a night in. The mint leaves add a hit of bright flavor, and the accompanying pesto is made with a twist, using kale and walnuts instead of the traditional basil and pine nuts to create a heartier dish.

Blackberry-Lavender Ice Cream

Blackberries and summer go hand in hand. Here, the tartness of the berries balances the maple-coconut sweetness of this refreshing ice cream. Berries pair deliciously with floral flavors, especially lavender. The taste is reminiscent of taking a walk on a cool summer night.

Pineapple Fried Cauliflower Rice Bowl

The star of this bowl is the pineapple, which peaks in late spring and into early summer and adds a subtle sweetness to an otherwise savory compilation of vegetables, including mushrooms and peppers. Unlike traditional fried rice, this bowl uses cauliflower rice.

Quinoa Buddha Bowl

This bowl appears to be quite basic, but that’s because the beet-tahini dressing is the real star here. Roasting the beet and blending it with the other ingredients results in a delectable, creamy dressing that adds punch to anything it accompanies.

Summer Citrus Bowl with Lemon-Tahini Dressing

In this bowl, slices of heart-healthy avocado are paired with fresh citrus, spinach, and radicchio for a delicate combination that’s just as stunning to view as it is to eat. The pepitas and hazelnuts offer a pleasantly crunchy counterpart to the tender fruits and vegetables, and the mint adds a refreshing note.

Berry Banana Split Bowl

This bowl is reminiscent of a childhood favorite. The caramelized bananas are a tasty companion to the berries and coconut yogurt, while the other toppings will give you an energy kick. Perfect for children and adults alike, this bowl satisfies the sweet tooth in a slightly healthier way.

Mango-Ginger Smoothie Bowl

This smoothie bowl is ideal for late spring or all throughout summer when mango is in season. The ginger adds a spicy kick, while the mango contributes sweetness. Putting this bowl together takes all of two minutes!

Watermelon Poke Bowl with Spicy Sriracha Dressing

Poke is a raw-fish salad in Hawaiian cuisine. While I don’t eat fish, I admire how beautiful these bowls look. I decided I would celebrate a juicy summertime staple by making my own poke bowl featuring watermelon as a substitute for the fish. Here is my simple yet satisfying take, which will cool and refresh on a hot day.

Sautéed Eggplant & Millet Bowl with Fig-Balsamic Vinaigrette

Millet is a heart-healthy ancient grain high in nutritional value and rich in amino acids. In this bowl, the tender eggplant is cooked in onion and garlic to create a rich flavor. The fig and balsamic dressing adds sweetness, and the zucchini salad offers a crisp crunch to help balance the eggplant’s soft texture.

Publisher ‏ : ‎ Sasquatch Books
Publication date ‏ : ‎ August 9, 2022
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1632174685
ISBN-13 ‏ : ‎ 978-1632174680
Item Weight ‏ : ‎ 1.15 pounds
Dimensions ‏ : ‎ 6.81 x 0.55 x 7.99 inches
Best Sellers Rank: #75,618 in Books (See Top 100 in Books) #31 in Salad Cooking (Books) #97 in Natural Food Cooking #231 in Vegan Cooking (Books)
Customer Reviews: 4.7 4.7 out of 5 stars (332) var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });

THE INSTANT NEW YORK TIMES BESTSELLER •NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan

Joanne 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.
 
As Joanne reveals, she’s often asked, “How can you be vegan and 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.
 
The Korean Vegan Cookbook 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.

From the Publisher

Kimchi Stew

Korean Pear Slaw

Omma’s BBQ Sauce

Pecan Paht Pie

Ponytail Kimchi

Power Bowl

Publisher ‏ : ‎ Avery
Publication date ‏ : ‎ October 12, 2021
Language ‏ : ‎ English
Print length ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0593084276
ISBN-13 ‏ : ‎ 978-0593084274
Item Weight ‏ : ‎ 3.12 pounds
Dimensions ‏ : ‎ 8.46 x 1.1 x 10.24 inches
Book 1 of 2 ‏ : ‎ The Korean Vegan
Best Sellers Rank: #19,746 in Books (See Top 100 in Books) #6 in Korean Cooking, Food & Wine #25 in Vegetable Cooking (Books) #49 in Vegan Cooking (Books)
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A 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.

“The Homemade Vegan Pantry makes world-class vegan dishes possible for everyone at every skill level.”—Isa Chandra Moskowitz, from the foreword

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.

Publisher ‏ : ‎ Ten Speed Press
Publication date ‏ : ‎ June 16, 2015
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1607746778
ISBN-13 ‏ : ‎ 978-1607746775
Item Weight ‏ : ‎ 1.75 pounds
Dimensions ‏ : ‎ 7.8 x 0.94 x 9.33 inches
Best Sellers Rank: #17,165 in Books (See Top 100 in Books) #9 in Herb, Spice & Condiment Cooking #11 in Frozen Dessert Recipes #40 in Vegan Cooking (Books)
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From New York Times bestselling author Robert Cheeke comes a new way of thinking about helping animals and the environment—and making the biggest impact possible with the resources already available to you.

When it comes to reducing animal suffering, many people aren’t sure where to start or which options are most beneficial. Charitable donations? Volunteer work? Dining at vegan restaurants? Meatless Monday? But the truth is that you have far more power than you think to make a real difference.

Inspired by the effective altruism movement, The Impactful Vegan teaches readers how to audit their impact and follow methods that have been scrutinized, evaluated, and determined to do the most good for animals.

From trusted vegan activist and motivational speaker Robert Cheeke, this in-depth guide will show you just how easy it is to help animals and protect the Earth, by breaking down:

How to identify the best organizations and volunteer efforts

Why supporting for-profit vegan businesses is vital

Why some approaches to promoting animal rights and veganism aren’t helpful, and in fact, could be harmful for animals, despite best intentions

How to choose a career path that aligns with your values and helps you meet your goals

How influencers can build a personal brand and leverage it to promote veganism

Some of these actions are easier and more important than one might think, and armed with this knowledge you can put your ethics into action. This book will help you help animals every day.

From the Publisher

Publisher ‏ : ‎ BenBella Books
Publication date ‏ : ‎ June 25, 2024
Language ‏ : ‎ English
Print length ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1637744587
ISBN-13 ‏ : ‎ 978-1637744581
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 6 x 1.1 x 9 inches
Best Sellers Rank: #1,000,612 in Books (See Top 100 in Books) #803 in Food Science (Books) #1,645 in Vegan Cooking (Books) #86,516 in Politics & Social Sciences (Books)
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The instant New York Times bestseller

2025 James Beard Foundation Award Nominee

Named a Best Cookbook of 2024 by NPR, VegNews, and The Portland Press Herald

A groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant Life

With 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, must-have-more 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.

As 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 big flavor.

This book illuminates not only the how, but the why of 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, Big Vegan Flavor 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.

A timely and visionary cookbook, Big Vegan Flavor is destined to become a classic.

From the Publisher

Publisher ‏ : ‎ Avery
Publication date ‏ : ‎ September 3, 2024
Edition ‏ : ‎ 1st
Language ‏ : ‎ English
Print length ‏ : ‎ 608 pages
ISBN-10 ‏ : ‎ 0593328930
ISBN-13 ‏ : ‎ 978-0593328934
Item Weight ‏ : ‎ 5.17 pounds
Dimensions ‏ : ‎ 8.82 x 1.57 x 10.79 inches
Best Sellers Rank: #3,157 in Books (See Top 100 in Books) #2 in Raw Cooking #2 in Vegetable Cooking (Books) #7 in Vegan Cooking (Books)
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