As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high.
So, who better than the folks at Earthbound Farm to deliver those vegetable-centric recipes? From their humble beginnings as a 2½-acre raspberry field, Earthbound now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative, delicious dishes that are not only heavy on the produce, they just happen to be vegan!
Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components such as nuts and seeds, soy, and coconut, you'll also learn about the practical and personal reasons to go vegan.
Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolaty Chocolate Brownies, the Goodmans share their diverse and delicious collection of recipes. They excel in salads and Marea's deliciously skewed Eccentric Caesar, with its cashew- and curry-based dressing, are just a taste of what's on offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite.
Author: Myra Goodman, Marea Goodman
Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes: family-oriented one-dish wonders, updated classics and creative gourmet entrees … all presented with a steady focus on how to identify, select and prepare foods using ecologically sound principles.
Gathered in a highly readable and entertaining format (with humorous culinary-related stories) are nearly 250 recipes for superbly seasoned, beautifully presented meals to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration.
Inside Tasting the Seasons, readers will find crowd-pleasing appetizers, novel breakfast and brunch menus in which fresh fruit and vegetables often take center stage, and a variety of soups. The entree section is devoted to the pescatarian diet; a smaller portion of the book features meat, chicken and pork dishes (reflecting author Kerry Dunnington's opinion about the environmental impact meat has on the planet). Vegetarian readers will love the chapters devoted to cold and warm garden greenery dishes. Irresistible recipes for breads, biscuits, rolls and sweet endings will become household favorites.
Recipes are enhanced with ideas and strategies for successful entertaining. Tasting the Seasons also has an extensive section on how to identify, select and prepare foods along ecologically sound principles, as well as a chance to take the 365 eco-challenge, to incorporate those principles as a way of cooking, dining and entertaining.
Author: Kerry Dunnington
Prepare to feast upon a wide array of plant-based soups-from consommés to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum.
Author: Mark Reinfeld
Dozens of varieties of leafy greens are featured (67 to be exact), each with a photograph for easy identification. They range from the well-known (spinach) to the trendy (kale and collards) to the obscure (items that mizuna and purslane). With the world growing smaller every day and our grocery store selections expanding, it's probably just a matter of time before you see these at your local grocers.
Author: Susan Sampson
Transform Everyday Foods into Mouth-Watering Superfoods Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts -- even ice cream! -- you'll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.
Author: MICHELLE SCHOFFRO COOK
Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).
Author: Kim O'Donnel
Founded by Johns Hopkins University, the "Meatless Monday" campaign counts among its fans Michael Pollan, Sheryl Crow and Paul McCartney. From Baltimore Public Schools to the city of Ghent, Belgium, the eat-less-meat buzz is spreading worldwide. With reports about the ill effects of consuming too much meat (for us, and for the environment), The Meat Lover's Meatless Cookbook speaks directly to lifelong meat lovers who know it's time for a change but need an accessible and nonthreatening guide to wave them into the kitchen and get them started. Written by a fellow meat lover who can relate to the challenges of dietary change, The Meat Lover's Meatless Cookbook dishes up 52 tasty and satisfying meatless menus (one per week) that mirror the do-able, incremental approach recommended by environmental and medical communities.
Author: Kim O'Donnel, Myra Kohn
Food brings us together … as families and as communities. So there is no better place to begin creating a healthier and sustainable community than around a shared table.
The Occidental Arts and Ecology Center Cookbook is a beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center and eco-think tank.
The center has a passionate ethos about eating seasonally, and this book shows readers how to cook based on what is available in the garden. This unique cookbook incorporates ingredients from all seasons, including weeds, flowers, herbs, nuts, fruits, mushrooms and other forages. The recipes also include the quantities and measurements necessary to cook for a crowd, making each dish perfect to cook at home or share at parties, potlucks and community events.
With sample seasonal menus to inspire cooks throughout the year, the cookbook offers a wide range of recipes such as: Carrot and Chamomile Soup, Summer Squash Ribbons with Purple Shiso, Roasted Asparagus and Nettle Risotto with Pea Tendrils, and Pepita-Encrusted Squash Blossoms Stuffed with Goat Cheese and Mint. There are cold vegetable plates for warm summer picnics, and readers will learn how to create delicious salad dressing recipes for garden-fresh greens, including Loquat Ginger, Golden Tomato Cumin, and Preserved Lemon Brine. There are comfort foods like pots of savory Biodiversity Beans and Winter Sourdough Pizza, and warming snacks like Toasted Hazelnuts with Thyme. Readers can top a plate of veggie sides with a generous dollop of one of the center’s famous sauces and pestos, and learn how to infuse their own Honey Syrups for homemade cocktails. Last but not least, there’s delicious standout desserts like Fresh Fruit Fools, a Dark Roast Winter Squash Tart with Hazelnut Crust, or the Cardamom-Rose-Plum Bars.
This informative cookbook will help gardeners seeking new ways to cook with their vegetables, farmers market shoppers looking to expand their repertoire, home cooks who want to cook healthy for their family or host a big dinner party, chefs in search of inspired recipes using weeds and perennial fruits and vegetables, and community-based organizations who cook for crowds on a regular basis.
Author: THE OAEC Collective
How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome, homegrown or locally sourced ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.
In this groundbreaking and original book, author Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a difference to both our lives and the health of our planet. This also isn’t so different from the compassionate concern for animals, people and the environment of the vegan way.
Interspersed with an abundance of delicious, healthy, wholesome and exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration … with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.
Author: GRAHAM BURNETT
The Veggie Queen: Vegetables Get the Royal Treatment is a lighthearted look at vegetables with more than 100 seasonal recipes sure to elevate their status on your plate.
Author: Jill Nussinow
Author: Randy Clemons
Catering to this growing crowd (nearly one in four Americans self-identifies as a flexitarian), The With or Without Meat Cookbook makes it simple for people to savor the tastes and health benefits of eating more like a vegetarian, while being able to stick to a balanced meal plan for diabetes. Each of the 125 diabetes-friendly recipes is vegetarian with a non-vegetarian recipe "add-on" provided, as well.
Author: Jackie Newgent
The first vegan holiday cookbook from professional chefs, this gorgeous book elevates plant-based fare to a new level with fresh, inventive recipes that blend favorite traditions with a modern sensibility.
When families come together for holidays and celebrations throughout the year, the need to accommodate vegans often arises. This book presents special-occasion favorites from acclaimed vegan restaurants Candle Cafe and Candle 79 tailored for the home table, including mains, sides, and wine and cocktail pairings. Rather than ho-hum meat-free alternatives, this book's menus and recipes are a festive indulgence. With dishes like Sweet Potato Latkes With Almond Crème Fraîche for Passover and Pumpkin Seed Crusted Tempeh With Oven Roasted Ginger-Maple Sweet Potato and Orange-Cranberry Relish for Thanksgiving, home cooks will be able to wow vegans and omnivores alike.
Author: Pierson, Ramos, Pineda
Whether you're vegan, lactose intolerant or following a dairy-free diet, you don't have to miss out on one of the world's favorite desserts. Although ice cream substitutes are available, none of them achieves the richness of the real thing or offers the breadth of delicious flavors … until now. Vegan Ice Cream offers decadent frozen alternatives that don't rely on milk, cream or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors, from old favorites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai, Peanut Butter Chocolate Chip, Gingersnap, and many more.
This fully revised edition now features more than 90 recipes, including raw vegan ice creams and sauces, and full-color photography throughout. From the first taste, you'll be astonished at just how tasty and rich vegan ice cream can be. So make room in your freezer, and never miss out on the joys of ice cream again.
Author: Jeff Rogers
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
Author: Jill Nussinow