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Mediterranean Harvest: Vegetarian Recipes from the World's Health...
by Martha Rose Shulman

Language

English

Pages

410

Publication Date

June 08, 2010

Product Description
Customer Reviews
Intensely flavorful and inherently healthy, Mediterranean food is one of the world's most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. <br /><br />In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You'll dine with her in Greek olive groves, feast on recipes handed down from mother to daughter for generations, and she offers her own tomatoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. <br /><br />Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. <br /><br />As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of <i>Mediterranean Harvest</i> will be enthralled as well.
Meatless: More Than 200 of the Very Best Vegetarian Recipes
by Martha Stewart Living

Language

English

Pages

384

Publication Date

January 08, 2013

Product Description
Customer Reviews
<b>For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of <i>Power Foods</i>, here is a comprehensive collection of easy, meat-free mains for everyday.</b><br /><br />As inspiring as it is practical, <i>Meatless</i> features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. <br /><br />More than just a cookbook, <i>Meatless</i> is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). <br /><br />Comprehensive and indispensable, <i>Meatless</i> makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: <br /><b><br />• Small Plates to Mix and Match:</b> Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms<br /><b>• Stovetop Suppers:</b> Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash<br /><b>• Soups, Stews, and Chili:</b> Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes<br /><b>• Casseroles and other Baked Dishes:</b> Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin<br /><b>• Substantial Salads</b>:<b> </b>Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh<br /><b>• Sandwiches, Burgers, and Pizzas:</b> Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos<br /><b>• Pasta and Other Noodles:</b> Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes<br /><b>• Simple Side Dishes:</b> Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”
The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Los...
by MD, Steven R. Gundry

Language

English

Pages

288

Publication Date

April 10, 2018

Product Description
Customer Reviews
<p><strong>From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to <em>New York Times</em> bestselling <em>The Plant Paradox</em>, offering 100 easy-to-follow recipes and four-color photos.</strong>  </p><p>In the <em>New York Times</em> bestseller <em>The Plant Paradox</em>, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins—a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.</p><p>Now, in <em>The Plant Paradox Cookbook</em>, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his <em>Plant Paradox</em> program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals. He’ll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes.</p><p>With a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, <em>The Plant Paradox Cookbook</em> will show readers of <em>The Plant Paradox</em>—and more—how delicious it can be to eat lectin-free. </p>
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetabl...
by , Christopher Shockey

Language

English

Pages

377

Publication Date

October 17, 2014

Product Description
Customer Reviews
<DIV><P>Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.</P></DIV>
Vegetarian Comfort Foods: The Happy Healthy Gut Guide to Deliciou...
by Jennifer Browne

Language

English

Pages

200

Publication Date

August 04, 2015

Product Description
Customer Reviews
The Happy Healthy Gut Guide to Delicious Plant-Based Cooking<BR><BR><B>More than seventy-five recipes to nourish your body and soul</B><BR><BR>Food is the mind and body’s single-most important form of nourishment. Our bodies’ capacity for growth and repair directly correlates to the fuel we put into it, and food is that fuel. By eating mindfully, we can not only steer the course of our health to reach its peak, but enjoy the ride along the way.<BR>After a decade-long struggle with IBS, Jennifer Brown discovered that the path to health is no further than the walk to the refrigerator. <I>Vegetarian Comfort Foods</I> couples the healing power of whole, plant-based, mindfully-chosen food with creative recipes to please our palates and diminish our ailments. Starting with the necessary kitchen tools, pantry prerequisites, and cleansing instructions, the foundation is set for more than seventy-five recipes, such as:<BR><BR>Berry-Rhubarb Smoothie<BR>Banana Walnut Pancakes<BR>Roasted Squash with Apple and Eggplant<BR>Warm Steamed Green Salad<BR>Tangy Lentil Salad<BR>Thai Red Curry<BR>Sweet & Sour Tofu Stir-Fry<BR>Pink Salt Brownies<BR>Chocolate Chia Pudding<BR>And many more!<BR><BR>Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <I>New York Times</I> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Instant Pot Cookbook: 550 Easy and Healthy Instant Pot Recipes Th...
by Liam Sandler

Language

English

Pages

573

Publication Date

March 17, 2019

Product Description
Customer Reviews
<ul><li><i><strong>What is this Instant Pot that you keep hearing about?</strong></i></li><li><i><strong>Do you want to make great recipes for yourself and family using the Instant Pot?</strong></i><br /><i><strong>Do you already have one in the kitchen, but have no idea what to cook?</strong></i></li></ul><h3><br /><strong>This Instant Pot Cookbook 550 Easy and Healthy Recipes - Can Help You</strong><br /> </h3><h3><i><strong>Learn how to become a great chef i</strong>n the kitchen and <strong>impress your guests, friends, and family</strong> with your newly acquired Instant Pot Cooking Skills!</i></h3><h3><i> This ultimate cookbook is here to give you useful information about the Instant Pot pressure cooker as well as the <strong>step-by-step easy and quick way to cook perfect 550 delicious recipes.</strong></i><br /><br /><strong>***Please note: Book is available in 2 Paperback formats- Black and White and Full color. Choose the best for you***</strong><br /><br />Here you can find <strong>fast, healthy and super easy recipes like</strong>:<br /> </h3><ul><li>Lamb and Green Beans Stew</li><li>Turkey and Brussels Sprouts Stew</li><li>Dill Okra Mix</li><li>Chicken and Black Eyed Pease</li><li>Lime Turkey Winges etc.</li><li>Mango cake and other yummy dessert recipes</li></ul>
Ruffage: A Practical Guide to Vegetables
by Abra Berens

Language

English

Pages

464

Publication Date

April 23, 2019

Product Description
Customer Reviews
<b>Ruffage: A Practical Guide to Vegetables</b> is not your typical cookbook—it is a <em>how-to-cook</em> book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you <em>want</em> to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.<br /><br /><b>Treasure trove of 300 recipes.</b> Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. <b>140 photographs</b> show off not only the finished dishes, but also the vegetables and farms behind them.<br /><br /><b>Vegetables as a side or a main.</b> Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include:<br /><br />• Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon<br />• Blistered Cucumbers with Cumin Yogurt and Parsley <br />• Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs<br />• Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice<br />• Poached Radishes with White Wine, Chicken Stock and Butter<br /><br /><b>Ruffage</b> will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.
Spinach Lovers: Celebrate Spinach with 40 Fresh and Frozen Recipe...
by Christina Tosch

Language

English

Pages

103

Publication Date

May 14, 2019

Product Description
Customer Reviews
October is Spinach Lovers Month, July 16 is Fresh Spinach Day, and March 26 is National Spinach Day, so let’s give this leafy green veggie center stage, and the recognition it deserves! <br /><br />Raw or cooked spinach features in all number of international cuisines, and it's the perfect pairing with curries, quiches, smoothies, and pasta.<br /><br />It is ideal for breakfast, lunch, main meals and more. <br /><br />Discover 40 tasty ways to serve fresh or frozen spinach including:<br /><br />• Eggs Florentine<br />• Spinach & Fried Egg-Topped Oatmeal<br />• Onion & Spinach Pakoras<br />• Shrimp Wellington<br />• Miso Soup with Spinach and Tofu<br />• Spinach Salad with Pepper Jelly Dressing<br />• Beef Tenderloin Stuffed with Spinach and Walnuts<br />• Chickpea Spinach Burgers<br /><br />Not only does spinach add flavor to everyday recipes but it also adds texture, color and is amazingly good for your health.<br /><br />You can easily include spinach in your family meal plans, and what's more, it hardly takes any cooking too! So what are you waiting for? Make spinach a part of your meal times, today.<br />
The Secrets to Ultimate Weight Loss: A revolutionary approach to ...
by Chef AJ

Language

English

Pages

326

Publication Date

July 29, 2018

Product Description
Customer Reviews
Chef AJ’s larger than life personality will smooth the path to the diet you must follow to enjoy the health and happiness you deserve. Her personal and professional experiences have earned her the right to be considered the world expert on “Making the Change.”—John McDougall, MD, cofounder of the McDougall Program<br /><br />In her new book, plant-based diet expert Chef AJ provides you with not only tips and techniques to begin your weight-loss journey but also the secrets to tasty homemade dishes that will fill you up without adding on the pounds.<br /><br />Chef AJ is here to prove to you that eating healthy doesn’t have to be hard. With The Secrets to Ultimate Weight Loss,she covers:<br /><br />the ways her own weight-loss journey inspired her professional career,<br />the most important steps to get started on your own goals,<br />the seven c’s to weight-loss success,<br />the invaluable concept of calorie density,<br />the keys to overcoming the most common and frustrating challenges, and<br />the dozens of delicious recipes that help you lose weight and still love what you eat.<br /><br />From oven-roasted ratatouille to the best no-bean burgers around, Chef AJ shows you how satisfying and slimming a plant-based weight-loss plan can be.
Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan ...
by , Corky Pollan

Language

English

Pages

287

Publication Date

April 16, 2019

Product Description
Customer Reviews
<p><strong><em>New York Times</em> and <em>USA Today</em> Bestseller</strong></p><p><strong>"Eat food, not too much, mostly plants." With these seven words, Michael Pollan—brother of Lori, Dana, and Tracy Pollan, and son of Corky—started a national conversation about how to eat for optimal health. Over a decade later, the idea of eating mostly plants has become ubiquitous.</strong></p><p></p><p>But what does choosing "mostly plants" look like in real life? For the Pollans, it means eating more of the things that nourish us, and less of the things that don’t. It means cutting down on the amount of animal protein we consume, rather than eliminating it completely, and focusing on vegetables as the building blocks of our meals.</p><p></p><p>This approach to eating—also known as a flexitarian lifestyle—allows for flavor and pleasure as well as nutrition and sustainability. In <em>Mostly Plants</em>, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Ratatouille Gratin with Chicken or Vegetarian Sausage; Crispy Kale and Potato Hash with Fried Eggs; Linguine with Spinach and Golden Garlic Breadcrumbs; and Roasted Tomato Soup with Gruyere Chickpea "Croutons".</p><p></p><p>Like any family, the Pollans each have different needs and priorities: two are vegetarian; several are cooking for a crowd every night. In <em>Mostly Plants</em>, readers will find recipes that satisfy all of these dietary needs, and can also be made vegan. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one pot meals and more, this is real cooking for real life: meals that are wholesome, flavorful, and mostly plant based.</p>

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