Feeling like staying more traditional with your Thanksgiving menu but want to add more plant-based options to your table? Jameson Humane staff want to share with you the very best veganized dishes for you and your family to enjoy this holiday season.
In this cookbook, America's Test Kitchen decodes and demystifies vegan cooking, so you can reap its many benefits and avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients. You'll find approachable, fresh, vibrant recipes for breakfast, lunch, dinner, and in between.
In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.
Vegan cookbook co-founded by Dana Shultz and her husband John. All recipes require 10 ingredients or less, one bowl or one pot, or thirty minutes less to prepare. This cookbook showcases hearty entrees, easy sides, nourishing breakfasts, and decadent desserts, essential plant-based pantry and equipment tips, and easy-to-follow, step-by-step recipes with standard and metric ingredient measurements.
Created by self-trained chef and food photographer, Angela Liddon. This is a cookbook focused on healthy plant-based recipes made with fresh, vibrant ingredients. Recipes include noodle bowls, smoky jackfruit “chicken” and a whole other array of salads, wraps, breakfast muffins, and more.
A New York Times Bestseller showcasing over 300 globally and seasonally inspired whole-foods, plant-based recipes. Chef Del’s recipes are all vegan, oil-free, and lower in fat. The focus of this cookbook is to help those who want to lower their cholesterol, lose weight, prevent (or even reverse) chronic conditions such as heart disease and type two diabetes, using food as medicine.
Japanese cuisine is a MINEFIELD for mindful vegans. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. The oh-so satisfying flavors of Japanese cuisine are usually based in fermented soybean and rice products, but that occasional fishy ingredient can easily be substitute with a seaweed and mushroom-based version that's every bit as delicious. Tap into Japanese cuisine this evening, where the flavors won't disappoint, with Vegan JapanEasy!
Blending African, Carribean, and southern cuisines results in delicious recipes. Renowned chef and food justice activist Bryant Terry proves it with these 100 modern and delicious recipes. Drawing form personal memories of the chef and the history of food that has traveled from the African continent, Afro-Vegan takes you on the international food journey you've been craving. Whip up some delicious flavors that will have everyone at the table going back for more.
Owner of popular Los Angeles, CA restaurant, Crossroads, Tal Ronnen, challenges the vegan chef to cross boundaries and make some really tasty vegan cooking. Reinventing vegan cuisine with extraordinary dishes, Ronnen takes customers and cooks alike on a tasteful journey with modern, high-level vegan cooking.
Renowned for her vegan cheeses and butters, Miyoko has created a classic guide to creating vegan versions of pantry favorites. Celebrating beautiful, handcrafted foods that don't take a ton of time THE HOMEMADE VEGAN PANTRY COOKBOOK 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.