Plum Bistro, Seattle’s wildly popular vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. Sure to please both vegans and meat-eaters, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro features Plum’s flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more.
Bring home delicious vegan cuisine with the Plum cookbook! (description from publisher)
If you’re 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resource.
Authors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on: the nutritional needs that change with aging, how your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions, easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more, how to discuss your decision to go vegan with friends and family, the challenges of caring for aging or ailing relatives who are not vegan, and many other topics of particular interest to those over 50.
Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet. (description from publisher)
Founded in 1973, Moosewood Restaurant revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, and warming casseroles, zesty entrees, spiffy salads and divine desserts.
Moosewood Restaurant Favorites contains 250 of their most requested recipes, completely updated and revised to reflect the way they’re cooked now – increasingly vegan and gluten-free, and benefitting from fresh herbs and new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains. This mouthwatering cookbook includes favorites like – Red Lentil Soup with Ginger and Cilantro – Sweet-Potato and Black Bean Burrito – The Classic Moosewood Tofu Burger – Carmelized Onion Pie – Peruvian Quinoa Salad – Confetti Kale Slaw – Vegan Chocolate Cake – Moosewood Restaurant Brownies – Apple Spice Cake with Sesame Seeds. Including a guide to natural-cooking techniques, Moosewood Restaurant Favorites is the next classic book on their much-loved cookbook shelf. (description from publisher)
Moosewood Restaurant Favorites is a delicious collection of classic recipes in brand new versions, from the beloved restaurant. Founded in 1973, the Moosewood Restaurant revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts.
Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they’re cooked now – increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains. This mouthwatering cookbook includes favorites like: Red Lentil Soup with Ginger and Cilantro, Sweet-Potato and Black Bean Burrito, The Classic Moosewood Tofu Burger, Caramelized Onion Pie, Peruvian Quinoa Salad, Confetti Kale Slaw, Vegan Chocolate Cake, Moosewood Restaurant Brownies, and Apple Spice Cake with Sesame Seeds.
Including a guide to natural-cooking techniques, Moosewood Restaurant Favorites is the next classic book on their much-loved cookbook shelf. (description from publisher)
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, River Cottage Veg, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food.
In this lavishly illustrated cookbook, you’ll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables—from delicate springtime asparagus to wintry root vegetables—permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire. (description from publisher)