Your cart is empty
What’s not to love about sheet pan cooking? It is super- convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour!
More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too, such as fabulous fritters, glorious soups and the best- ever baked porridge.
Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and the Americas as well as ideas designed to showcase your own local seasonal produce.
Veganism is a growing phenomenon on the culinary scene. The South African Vegan Cookbook is the first of its kind locally.
In it you will find everything you need for a vegan lifestyle: from basic information such as the definition of veganism, why it’s good for you, answers to common questions, the essential equipment, vegan alternatives for everyday products, the pantry essentials and resources to learn more. The family-friendly recipes are easy to make and are made from locally-sourced products. This cookbook includes recipes for breakfast, snacks, lunch, tea time, the braai, entertaining and late-nights feasts.
Think decadent chocolate granola and overnight oats, kale chips and cauliflower bites, easy-to-make couscous salad, lasagne and stir-fry as well as South African favourites like milk tart, banana loaf, macaroni-and-cheese and chicken burgers. And to top it all: chocolate mousse, date balls and truffles.
Vegan 101 – good for your health and the planet.
Over 120 new, unmissable recipes from the creators of a plant-based revolution.
Discover a whole world of quick eats, weeknight suppers, showstopping feasts, and incredible sweet treats – all using the power of plants. A year after their first cookbook, BOSH!, took the world by storm, Henry and Ian are back to show you just how versatile cooking with veg can be.
15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.
Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.
Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard (Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely..
Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! The Cookbook will be your guide.
Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.
Their online channels have well over 1.8 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is "plant-based food for everyone".
In BOSH! The Cookbook, Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.
The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big Bhaji Burger, the World’s Best Pesto Lasagne, Satay Sweet Potato BOSH! Bowl, Spanish Beach Churros, Gooey PBJ Brownies and Salted Caramel Chocolate Crunch Tart, all easy enough to be rustled up any night of the week. It's enough to convince the staunchest of carnivores to give plants a whirl.
Whether you're already sold on the plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH! The Cookbook is your plant-based bible.
Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects have been life-changing.
Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Each of the 100 recipes uses just 8 or fewer ingredients (not including salt, pepper, or water) to create satisfying, comforting meals from breakfast to dessert that your family--even the non-vegans--will love.
Try Bakery-Style Blueberry Muffins, Fool 'Em "Cream Cheese" Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n' Cheese, No-Bake Chocolate Espresso Fudge Cake and more...
Lucy Watson is back with more simple, straightforward vegan comfort food to brighten up your mealtimes Feed Me Vegan: For All Occasions is full of easy recipes for everyday veganism, from a quick, week night pasta to blow-out Sunday feasts. It's also brimming with ideas for cooking for special occasions, solutions for those trips where the vegan option is a side salad, or meals for those friends and family who just don't believe this really is #whatveganseat! Recipes include, for quick and easy meals: Moroccan Couscous Bowl Spicy Coconut Ramen Sweetcorn Fritters Schnitzel Broccoli Cream Pasta Dhal Sausage Rolls Super Green Soup Chipotle Black Bean Soup Tempeh Salad . . . and for those feasts: Sunday roast with Seitan Mushroom Pie Tacos Gnocchi Poutine Garlic Bread Sushi Jackfruit Bao Crispy Potato Skins What readers are saying 'I loved Lucy's first vegan cookbook and this one, if possible, is even better.' 'What an amazing, inspiring cookbook this is. Something truly for every occasion from the quick fixes to on the go snacks as well as that beastly Sunday dinner - incredible' 'I would recommend for anyone to have this in their kitchen, vegan or not!' 'Fabulous, no fuss vegan recipes.'
National Recipient of the Gourmand Award for Best Vegetarian Cookbook! From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals. Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about. Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes (not to mention the dozens of mini recipes-within-recipes), these pages contain an innovative, easy-to-follow "Whole Bowls Formula" to build your own creations for quick, everyday lunches and dinners. Recipes include: Curried falafel and kale salad bowls Black bean bowls with butternut squash, black rice, and chimichurri Oat risotto bowls with soft-boiled eggs, avocado, and hazelnut dukkah Sunny citrus bowls with orange pomegranate salsa and lemon cream Carrot cake bowls with a cream cheese dollop and candied carrots Using real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you'll be eager to cook and eat her fun, foolproof, and inventive whole bowls.
This book of ovo-lactose vegetarian recipes will restore respect for these natural and nutrient rich gems. Discover the magic of meatless meals
More than 225 meat-free, wheat-free, and gluten-free recipes for delicious and nutricious italian dishes
From tantalizing appetizers to delicious desserts, The Gluten-Free Italian Vegetarian Kitchen is a collection of authentic Italian dishes with a vegetarian and gluten-free twist. Made with ingredients that you can find at most local supermarkets, you can use these recipes and advice to prepare healthy meals for any occasion and any time of day.
Winner of the Guild of Food Writers Cookery Book Award and OFM Best New Cook Book 2018 An essential addition to every cook's bookshelf, The Modern Cook's Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. Divided into six seasons, Anna Jones's long-awaited new cook book contains over 250 delicious vegetarian recipes interspersed with tips on everything from seasonal music playlists to flowers to look out for in each month of the year. The Modern Cook's Year includes: Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook's Year is set to become a contemporary classic.
The first in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater. `Much of my weekday eating contains neither meat nor fish ... It is simply the way my eating has grown to be over the last few years.' Greenfeast: spring, summer is a vibrant and joyous collection of the food Nigel eats at the end of the day. Over 110 simply beautiful spring and summer recipes, each with suggested variations, that can mostly be on the table in 30 minutes. This is perfect for people who want to eat less meat, but don't want to compromise on flavour and ease of cooking. From roast spring vegetables with peanut sauce to rice, broad beans and asparagus, or peaches with blackberries and ice cream, this green follow-up to the bestselling Eat is for everyone who wants daily inspiration for quick plant-based suppers. Greenfeast: autumn, winter will follow in September 2019.
Over 60 naturally nutty recipes! There's so much more to nut butter than peanuts, and this brilliant book is packed with creative recipe ideas to deliver your daily nut butter hit! From brunch to lunch, snacks and light meals, to suppers, desserts and baking, you'll need to keep your nut butter shelf well-stocked, or try your hand at whizzing up your own varieties! Try our crunchy cashew cinnamon oatmeal or peanut butter pancakes; give our almond butter avocado pesto or stir-fry satay sauce a go; and indulge in salted caramel and almond butter cookies or perfect peanut butter chocolate muffins.
From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home late, tired after work, and don't have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters are broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna's new book is a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good.
Food pioneers & founders of award-winning streetfood van Wholefood Heaven, David & Charlotte Bailey are back with this new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on an open fire.
Exploring a growing market for cooking vegetarian food outdoors, the Baileys bring their expertise and show you a wide variety of techniques and recipes for a vegetarian friendly barbecue menu.
Fresh Veggie BBQ includes more practical elements of barbecuing:
· the exploration of different woods to use
· the basics of how to build and light a fire
· the different equipment available and variations for charcoal, gas and indoor cooking.
So whether cooking on gas, burying packed parcels into hot coals or serving up the perfect summer salad, you'll be able to create a delicious summer feast.
Celebrating a healthy outdoors lifestyle with rustic, unfussy food and lots of charred, smoked, woody and robust flavours that meat-eaters and vegans alike will devour, recipes include Sticky Tempeh `Ribs', Miso-glazed Aubergine, Shiitake and Smoked Tofu Skewers, Ember-roasted Pumpkin Tagine and Chipotle Barbecue Sauce.
For ease of use, chapters focus on the different techniques for cooking with open heat to produce starters, mains and desserts. So whether you have a Dutch oven (Cauldron/Potjie Pot), Skillet/Chapa Barbecue grate, want to cook with skewers or use the cooling embers and ash, you'll know exactly where to turn to.
There are also chapters on Salads, Sauces and Sides and Drinks to make your veggie BBQ sizzle!
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.' This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks. Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.
Embrace veganism and keep the whole household happy and well-fed - without making a different meal for everyone. Not a fan of tofu? Fear not - this vegan cookbook is packed with over 100 healthy, delicious recipes that will appeal to adults and children alike, using grains, pulses, and other meat- and dairy-free alternatives as the base ingredient. You'll find options for every meal of the day, whether you're looking for quick lunch box ideas for vegan kids or preparing a big dinner for the whole family. "The good stuff" box on each recipe gives an expert breakdown of nutritional value, so everyone is getting the nourishment they need. An additional "flex it" section on many recipes gives busy cooks an option to easily add meat or dairy to their meal, perfect for pleasing non-vegan members of the household or families wanting to go "flexitarian". This is everyday food for everyone, with nutritionally balanced vegan meals and flexible options - There's a Vegan in the House is the essential cookbook for any household venturing into veganism.
Delicious Food For Less. Minimum fuss, maximum flavour, fully vegan and all for GBP1 per person. Miguel Barclay's One Pound Meals, became the bestselling debut cookbook of 2017. Vegan One Pound Meals, his fourth book in the series will focus on vegan recipes, with Miguel showing just how accessible it can be to eat vegan meals on a budget, with each recipe costing just GBP1 per portion. You might think that it's expensive to change your diet to a vegan one, but Miguel will show you that it's entirely do-able on a tiny budget. Once again, through his ingenious recipes, he will bring delicious food to your table without the expense. There's over 85 recipes to choose from, including: * Sweet Potato Katsu Curry * Golden Syrup Broccoli Noodles * Mac & No Cheese * Sticky Aubergine Bao * Black Bean Meatballs * Vegan Sausage Rolls * Mexican Stuffed Peppers * Oothappam Indian Crumpets
Celebrate the glory of vegetables all year round with these spectacularly tasty vegan soups. From a refreshing Watermelon Gazpacho, perfect for a summer's afternoon, to a chunky, wholesome Black-Eyed Bean Chilli stew to warm you up on a cold winter's night, soup is not just incredibly versatile but is also an easy way to make the most of fresh, seasonal ingredients. Try Curried Greens and Coconut, Butternut Noodle, Sparkling Pineapple soup, and many more. Featuring more than 100 recipes, including extra toppings and twists to transform your bowl, Vegan Soups has something for everyone.
With people becoming increasingly aware of the health and environmental benefits of a plant-based diet, vegan food has become more popular than ever, with 2016 declared 'The Year of Vegan' by PETA US. Many more 'part-time vegans' are turning to a vegan diet to broaden their food choices and improve their health. The vegan way of eating is nothing new. But what is new, is how much more aware people are of the provinence of their food and how accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers long-time vegans and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products.
Increasing numbers of people are cutting down on meat; possibly going meat-free one or two days a week as they become aware of environmental, health and animal welfare issues. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is heaps of inspiration in this funky-looking, inventive new vegetarian cookbook. The recipes are a combination of the traditional, exotic and Mediterranean. The book includes more than 100 recipes for everyday meals as well as for entertaining and is suitable for beginners as well as established vegetarians. It also includes an introduction on how to obtain the right combination of ingredients to ensure balanced, healthy nutrition. Vitally Vegetarian is a cookbook for the 21st century. So much has changed since the first vegetarian cookbooks started appearing about 40 years ago. Not only is there a much wider range of appealing ingredients to choose from today but also recipes, cooking and tastes have all been completely revolutionized. Perhaps the biggest change is the starting point that vegetarian food should above all taste good. And so in this creative collection there are recipes for tapas, wraps, salads, sauces, salsas, hot dishes using rice, quinoa, noodles and potatoes, bean stews, curries, soups, sandwiches and packed lunches, breads, porridges and mueslis and puddings. This is quite simply a fantastic book with stunning photographs which will appeal to all- vegetarians as well as meat-eaters, both adults and children. Tina Scheftelowitz is a highly successful cookery writer and food columnist. She is the author and co-author of a number of best-selling cookbooks including Best Salads Ever also published by Grub Street. Christine Bille Nielsen is a chef, nutritionist, food journalist and lecturer. She has worked as a chef in the Michelin-starred restaurant, EraOra in Copenhagen.
VEGGIESTAN or 'land of the vegetables'. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.
Tom Kerridge shows you how to be the boss in the kitchen and eat well every day, thanks to more than 100 brilliant recipes to give you and your family a fresh start.
What's for dinner tonight? Recycle that takeaway menu, step away from the microwave and make the most of the amazing British produce with some real home-cooked food from Tom's BBC TV series!
Tuck into a quick peanut chicken stir-fry or flavour-packed butternut squash and chickpea curry. At the weekend, Tom's Greek-style roast lamb makes the perfect family feast, and why not get the kids involved in the cooking too?
It's very easy to fall into the busy-life trap, especially when ready meals are so convenient. But Tom Kerridge has learnt from experience how important it is to take control over what you eat for the sake of your health and happiness. Now he wants to show you how easy it is to cook amazing meals at home, whether you're short on time or lack confidence in the kitchen.
Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too! Including more than 100 delicious recipes for breakfast, quick and easy meals, lighter dishes, veggie suppers, batch cooking, weekend feasts and sweet treats.
'Tom is the perfect person to kick us into a fresh start this new year' GQ
Fresh and inspiring vegan recipes that make eating a plant-based diet delicious and easy.
Whether fully committed to a vegan diet or wanting to introduce more plant-based recipes into your repertoire, this book delivers vegan food that is simple to make, tastes incredible and allows you to eat well every day of the week. With genius combinations of veggies, fruits, pulses, grains and nuts, this recipe collection takes the pressure off plant-based cooking and will help you serve up versatile meals that will have the whole family happy to eat vegan - from fresh and fun layered salads, to hearty mains and tempting treats.
Each recipe is accompanied by a full-colour photograph, full nutritional breakdown and easy-to-follow steps.
You may like...
Bazaar - Vibrant vegetarian and…
Sabrina Ghayour Hardcover (1)
Nigel Slater Paperback
31-Day Food Revolution - Heal Your Body…
Ocean Robbins Hardcover (1)
Fresh India - 130 Quick, Easy and…
Meera Sodha Hardcover (1)
Deliciously Ella The Plant-Based…
Ella Mills Hardcover (1)
Nadine Horn, Joerg Mayer Paperback (1)
A Modern Way to Eat - Over 200…
Anna Jones Hardcover (1)
Vegetarian NOSH for Students - A Fun…
Joy May Paperback R212 Discovery Miles 2 120
The Curry Guy Veggie
Dan Toombs Hardcover (1)