Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Learn More
For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.
When you can float through the air and conjure up monsters out of ectoplasm, you're bound to attract atteWeekly Time magazine sets up a series of culinary battles between the T zai News's 'Ultimate Menu,' represented by Yamaoka, and the Teito Times's 'Supreme Menu,' represented by Kaibara Y zan, Yamaoka's father and nemesis.
The ingredient this time is vegetables, specifically cabbages and turnips. Who will win the Vegetable Showdown? Learn More
Get It Ripe, jae steele's 2008 cookbook, established her as a credible and charismatic authority on veganism; her holistic nutritionist background and sassy cowpunk sensibility encouraged countless others to "get it ripe." Learn More
A celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite.
Let us not understate the might and magic of Joshua Ploeg's cooking. The dude s meals sparkle in your mouth; they burst and bloom; they explode and breakdance and pirouette! Joshua s the traveling vegan chef and he is as we speak, no less! touring the world making insane-in-the-membrane multi-course DIY meals at shows and dinner parties.
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. Learn More
The Ghosts of Our Meat examines a series of paintings, prints and drawings by artist/activist Sue Coe that criticize the practice of meat consumption and the capitalist slaughterhouse industry, while advocating animal rights and a sustainable, non-meat diet. Learn More
Sweet Vegan features a wide variety of vegan, gluten-free, and raw dessert recipes that are manageable for bakers of all levels and appeals to an audience with specific food allergies that straight vegan recipes may not include. Learn More
A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. Learn More
Vegan Cupcakes Take Over the World meets The Boozy Baker meets Vegan Comfort Food in this full-color, hip cookbook. Award-winning author John Schlimm brings together everyone’s two favorite hangouts: the kitchen and the bar. A member of one of the oldest brewing families in the United States and author of the largest beer cookbook ever published, Schlimm knows a thing or two about boozing up his food.