We all know that we should eat our vegetables, but dread boring meals. Worry no more with the plant-based recipes in our vegetarian cookbooks.

  • RAW ENERGY

    Raw snacks are nature’s original fast foods—delicious, easy to prepare, and bursting with the ingredients you need to stay healthy and energized on even the busiest days. Stephanie Tourles offers 125 simple recipes for mouthwatering parfaits, trail mixes, smoothies, energy bars, juice blends, soups, vegetable chips, dips, candies, cookies and more. Made from unprocessed whole foods—such as nuts, seeds, dried and fresh fruits, vegetables, oats, carob, cocoa and fresh juices—these snacks have fewer than 250 calories and are packed with vitamins, minerals, fiber, and enzymes.

    Item: 4642

    Author: STEPHANIE TOURLES

    Format: Paperback

  • RECIPES FROM THE ROOT CELLAR

    Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar or from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.

    Item: 4557

    Author: Andrea Chesman

    Format: Paperback

  • RIVER COTTAGE VEG

    River Cottage Veg shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.

    Item: 6804

    Author: Hugh Fearnley-Whittingstall

    Format: Hardcover

  • ROOT CELLARING

    Anyone can learn to store fruits and vegetables safely and naturally in a cool, dark space with the step-by-step advice in this book. Root cellaring is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables and preserve them for months to come. This book will show you a no-cost, simple, low-technology, energy-saving way to keep your harvest fresh all year long.

    Recommended Product for Wiser Living: Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books and products to readers. For 40 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

    Item: 539

    Author: Mike & Nancy Bubel

    Format: Paperback

  • ROOT-TO-STALK COOKING

    Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds and rinds to their full potential, you'll discover a whole new world of flavors while reducing waste and saving money.

    Item: 6888

    Author: Tara Duggan

    Format: Paperback

  • SALAD SAMURAI

    Award-winning chef and Veganomicon co-author Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status with more than 100 vibrant, filling entrees. This is your guide to real salad Bushido: a hearty base, a zesty dressing and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:

    • Spring Herb Salad with Maple Orange Tempeh
    • Deviled Kale Caesar Salad
    • Seared Garlic Chickpeas, Spinach, and Farro
    • Seitan Steak Salad with Green Peppercorn Dressing
    • Herbed Pea Ricotta, Tomatoes, and Basil
    • Mushroom, Barley, and Brussels Harvest Bowl
    • Tempeh Reubenesque Salad
    • Pomegranate Quinoa Holiday Tabouli
    • Seitan Bacon Wedge Salad
    • and many more!

    With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy and scrumptious.

    Item: 7364

    Author: Terry Hope Romero

    Format: Paperback

  • TASTING THE SEASONS

    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.

    Item: 7515

    Author: Kerry Dunnington

    Format: Paperback

  • THE ALL NEW BALL BOOK OF CANNING AND PRESERVING

    Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.

    Item: 8030

    Format: Paperback

  • THE ARTIST, THE COOK, AND THE GARDENER

    CLEARANCE $18.56 A lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening, inspired by the seasonal bounty of homegrown fruits and vegetables or just-picked produce from local farms. Great artists and great cooks have long been inspired by gardens and the many sensory gifts they provide. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters, to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her many students paint, but it also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year. Divided into four chapters and inspired by the seasons, artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Fritttata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden.

    Item: 6718

    Author: Maryjo Koch

    Format: Hardcover

  • THE BIG BOOK OF PRESERVING THE HARVEST

    Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.

    Item: 1493

    Author: Carol W. Costenbader

    Format: Paperback

  • THE COMMUNITY FOOD FOREST HANDBOOK

    In The Community Food Forest Handbook, Catherine Bukowski and John Munsell dive into the civic aspects of community food forests, drawing on observations, group meetings, and interviews at over 20 projects across the country and their own experience creating and managing a food forest. They combine the stories and strategies gathered during their research with concepts of community development and project management to outline steps for creating lasting public food forests that positively impact communities.

    Item: 8904

    Author: C. BUKOWSKI & J. MUNSELL

    Format: Paperback

  • THE COMPLETE ROOT CELLAR BOOK

    Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.

    This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.

    The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.

    The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:

    • Classic leek and potato soup
    • Golden puffed potato puddings
    • Maple pecan crumble apple pie
    • Classic carrot cake
    • Spiced pear butter
    • Three-onion relish

    Root cellars are the best natural way to store food, and this book is the most complete and up-to-date reference available on this time-honored tradition.

    Item: 5252

    Author: S. Maxwell and J. MacKenzie

    Format: Paperback

  • THE COMPLETE SURVIVAL SHELTERS

    A step-by-step ultimate guide to building life-saving structures for every climate and wilderness situation which is for beginners and experienced outdoor enthusiasts alike. Without shelter, a person stuck in the wild can die of exposure in a matter of hours—long before they run out of food or water. But most people, even hardened backpackers, don’t know how to build an adequate shelter. Packed with 30 easy-to-follow tutorials and over 200 step-by-step photos, this all-encompassing primer teaches readers how to construct a wide range of life-saving shelters using the natural materials available.

    Item: 8890

    Author: ANTHONIO AKKERMANS

    Format: Paperback

  • THE CSA COOKBOOK

    The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach - for vegetables!

    Item: 7634

    Author: Linda Ly

    Format: Paperback

  • THE FOUR SEASON FARM GARDENER'S COOKBOOK

    Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New Organic Grower. Today they form the face of the locavore movement, operating their extraordinary Four Season Farm in Maine. And now they've written the book on how to grow what you eat, and cook what you grow.

    The Four Season Farm Gardener's Cookbook is two books in one. It's a complete four-season cookbook with 120 recipes from Damrosch, a master cook as well as master gardener. She shows how to maximize the fruits (and vegetables) of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.

    And it's a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops ... yes, even in your backyard. And, at the core, you'll find individual instructions on the crops, from the hardy and healthful cabbage family to 14 essential culinary herbs.

    Eating doesn't get any more local than your own backyard.

    Want to read more? Check out this book review!

    Item: 6545

    Author: B. Damrosch, E. Coleman

    Format: Paperback

  • THE FRUIT FORAGER'S COMPANION

    The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Seasoned chef, gardener, and forager Sara Bir primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish.

    Item: 8926

    Author: SARA BIR

    Format: Paperback

  • THE HARVEST BAKER

    Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

    Item: 8394

    Author: KEN HAEDRICH

    Format: Paperback

  • THE NEW ORGANIC GROWER, 3RD EDITION 30TH ANNIVERSARY

    Inspired by European intensive growers, The New Organic Grower, 30th Anniversary Edition offers an approachable and productive form of farming that has proven to work well for the Earth and its stewards for centuries. Gardeners working on 2.5 acres or less will find this book especially useful, as it offers proof that small-scale market growers and serious home gardeners can live good lives close to the land and make a profit at the same time. The New Organic Grower is ideal for young farmers just getting started or gardeners seeking to expand into a more productive enterprise.

    New information has been included in this edition to showcase the new tools and techniques that Coleman has been developing during the last 35 years.

    Item: 8949

    Author: ELIOT COLEMAN

    Format: Paperback

  • THE PENNY-PINCHING PREPPER SAVE MORE, SPEND LESS

    Save more, spend less, and get prepared for any disaster. This book contains cost-saving strategies for stockpiling emergency supplies and becoming fully prepared, without breaking the bank! Survival is expensive. Water, food, medication, and shelter are just the beginning of what a family needs to safely make it through a catastrophic event. How is it possible to prepare for a hurricane or blizzard when it’s already a challenge to keep the bills paid? The Penny-Pinching Preppershows readers how to get ready for the worst-case scenario tomorrow without going broke today.

    Item: 8895

    Author: BERNIE CARR

    Format: Paperback

Recommendations For You

Recently Viewed