Recommended Reads

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan

Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.
 
As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.
 
The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

Prepare for your week with this smart, practical, and delicious guide to vegan meal planning from the Full Helping blogger Gena Hamshaw, author of Power Plates.
 
“Gena Hamshaw takes the perfection out of meal-planning, making fresh, cozy, plant-based meals accessible—no matter what your week might look like.”—Kristen Miglore, author of Food52 Genius Recipes

Home cooking can be a challenge when life gets busy. Meal prep is the fix for having flavorful, nourishing meals to rely upon all week long. Gena, a longtime vegan with a demanding schedule, prioritizes nutritional balance as well as taste in this hands-on meatless primer. The Vegan Week will teach you how to batch cook varied, colorful, and comforting meals over the weekend, whether you have three, two, or even just one hour of time to spare.
 
Discover new, plant-based favorites like Tangy Cashew Lime Noodle Bowls and Stuffed Sweet Potatoes with Coconut Greens, as well as classics like Pasta e Ceci and Seitan Goulash. Gena will help you to use your time in the kitchen effectively, so that you create and store filling, flavor-forward recipes—recipes that you'll look forward to as the week goes by. This book is a roadmap to eating vegan food regularly, incorporating it into daily life even when things are hectic. Thanks to meal prep techniques and recipes, you won't have to choose between the demands of your schedule and your desire to prioritize taste, nutrition, and the joy of eating homemade food.

Energize Your Body Throughout the Day with Flavorful Plant-Based Breakfasts, Lunches and Healthy Snacks

If you’re stumped for new ways to eat healthy with a busy schedule, Easy Vegan Breakfasts & Lunches proves it’s easier than you think.

Maya Sozer presents 80 plant-based recipes to help you save time and money by preparing your own breakfasts, lunches and mid-day snacks. They’re even better than pre-made café or packaged options, and surprisingly easy. When you only have a few minutes to spare, whip up Quinoa Porridge for breakfast or a delightful Sushi Bowl or Broccoli Waldorf Salad for lunch. When you’re headed out the door and need your meal to-go, you’ll love the Vanilla Sky Apple Pie Smoothie and a slice of fresh Banana Bread. Sprouted Green Lentil Patties for lunch are portable and keep you energized for hours. With just a little time to prep ingredients the night or weekend before, you can have gourmet-tasting meals all week long and healthy snacks for those afternoon pick-me-ups.

Maya draws on her diverse background and Mediterranean roots to bring you amazing flavors and approachable techniques, plus a dazzling photograph for every recipe. With Easy Vegan Breakfasts and Lunches, you can enjoy fresh, satisfying and delicious meals even during the busiest times of day.

Learn how to make 70 classic dishes from every region of Vietnam—vegan-style—from Helen Le, the creator of the most popular Vietnamese cooking channel on YouTube, Helen’s Recipes.

Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is for you. Let Helen Le guide you through 70 satisfying, traditional recipes for tasty plant-based versions of popular Vietnamese condiments, salads, rolls, soups, noodles, rice dishes, dumplings, desserts, and more, including:
 

• Pho
• Bánh Mì
• Crispy Spring Rolls
• Rice Pyramid Dumplings
• Spicy Tofu
• Thick Noodle Soup
• Broken Rice Plate
• Three-Color Sticky Rice
• Banana Cake with Raisins
• Roasted Garlic Chili Peanuts
• Vegan Fish Sauce

Complete with easy-to-follow instructions, stunning photos, and information for stocking your Vietnamese pantry, Vegan Vietnamese will have you enjoying this exciting cuisine right in your own home.

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home
 
ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook
 
Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.

Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family:
 
• La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas
• La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido
• La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano
• Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales
• Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte
• Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas

With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.

A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.

With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.

Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience.

Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.

With vegetables as the star of the show, ​Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.

You’ll learn recipes like:
-Bucatini à la Pumpkin with Pink Peppercorn & Pistachio
-Green Chutney Quesadillas
-Chili-Maple Skillet Corn Bread
-Indian Home Fries with Peanuts
-Bondi Blue Tea Cakes
-Cardamom Sweet Tea Spritzer
-and so many more!

Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!

Calling all vegans: it’s your turn at the grill!

BBQ, make way for VBQ: smoky, succulent, and completely plant–based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover’s feast—complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that’s fresh and fiery:

• BBQ classics: Eggplant Hot Dogs, Cauliflower Cutlets, Pulled Mushrooms Sandwiches
• Savory sides and sauces: Crunchy Coleslaw, Grilled Potato Salad, Cashew Sour Cream
• Global inventions: Eggplant Gyros, Tandoori Tofu Skewers, Vietnamese Pizza

 Over 100 mouth–watering photos prove it: VBQ takes everything you love about BBQ and adds a kick of color, creativity, and flavor. Plus, Horn and Mayer’s illustrated guide to tools and techniques takes the guesswork out of using a chimney starter, getting the perfect char on your asparagus and tofu, and more.

You’ll be a vegan pitmaster in no time!

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

From fresh plant-based milk, to artisanal vegan cheese, from silky yogurts, and creams, to delicious nutty spreads and dips, join the new food revolution, and learn how to make delicious, dairy-free products at home with this fabulous, vegan cookbook.

Regardless whether you are vegan, lactose-intolerant, or just want to eat healthier for the sake of your own body, or the environment, this book will help to reinvigorate your cooking. Using only plant, seed, grain, or fruit-based ingredients, Vegan Dairy will enable you to take full control of your nutrition and diet, and help you to avoid unnecessary additives. Many of the recipes are very easy to make, and the ingredients can be sourced in your local supermarket. In addition to the countless health benefits to making your own vegan staples, you can create batch quantities, and save money.

With recipes like pistachio and spirulina milk, macadamia ricotta, coconut kefir drink, and vanilla and pecan butter, diversify your cooking with these vegan delights.

When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie-forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard. The recipes come together quickly, focus on healthier substitutions without the tans-fats, and are endorsed by some of the toughest critics, Julie's college-aged children and their visiting friends! With recipes like Zucchini Basil Lasagna and Tamale Pie, you’re guaranteed to find a casserole you’ll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Of course, desserts are an important cap to any casserole-based meal: satisfy your sweet tooth with dishes like Rustic Bread Pudding. Now: dig in and feel good about it!
 

From the author of The Mission Chinese Food Cookbook, a fresh take on vegan and plant-based cooking that emphasizes freewheeling exploration and big flavor

As cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan--not that anyone noticed. They were too busy eating it up.

That's the kind of food you'll find in Mission Vegan: fun, original, wildly flavorful dishes that'll thrill devotees of Danny's lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same "uniquely American" perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country's most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres' Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen.

And while these are all dishes that have appeared, or could appear, on Mission's menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef's mission to find inspiration, joy, and flavor in food, no matter where life takes you.

“It’s impossible not to look at these cakes and smile!! They are so beautiful, colorful, whimsical, and FUN, and I am floored that they’re all plant-based.”—MOLLY YEH

Plant-based baking like you've never seen before—beautiful cakes bursting with color, flavor, and fun—perfect for everyone who loves cake!

Inside are recipes for cakes of all shapes and sizes, to fill any craving or occasion—from a rainy Wednesday slice of emotional eating to a spectacular sheet cake for a crowd. Whether you’re all in on the plant-based lifestyle or you’re just a bit plant-curious, you’ll find the vegan cakes of your dreams in Plantcakes—and you’ll never be short of options with chapters on:

 

• Snacking Cakes: When you need to snack and need to snack now, whip up the Orange Citrus Cake or Blueberry Sour Cream Streusel Cake
• Two-Layer Cakes: Keep it casual cool with the Dark Chocolate Cake, Supermarket Bakery–Style Cake, or Vanilla Almond Raspberry Cake
• Three-Layer Cakes: When you feel like getting fancy, there’s the Coffee Milk Cake, Passion Fruit Vanilla Bean Ombré Cake, or the PB+J Chocolate Cake with Peanut Butter Cup Crunch
• Party Time (or Everyday) Cupcakes: When cupcakes are called for, try the Garden Party Vanilla Lemon Cupcakes or the “They Don’t Know They’re Healthy” Banana Chocolate Chip Cupcakes
• Wildcard Cakes: And to really take the cake, turn to the Abstract Buttercream Painted Blackberry Cake or Mocha Dacquoise Cake

Fun and fanciful, the recipes in Plantcakes are also extremely approachable. With step-by-step instructions, easy-to-find ingredients, and accessible plant-based alternatives for all the baking essentials, Plantcakes makes vegan baking a breeze. Whether you’ve never baked before or are an experienced baker ready to explore the vegan side, you’re bound to learn a thing or two—like how to make the best buttercream ever (without the butter!) or some sweet piping techniques—from self-taught baker, Lyndsay Sung, creator of the wildly popular cake making and decorating site, Coco Cake Land.

The book’s eye-popping photography leaps right off the page, and its vibrant, kaleidoscopic design brings everything together in one irresistibly sweet package. Plantcakes is the perfect gift for all the plant-based and plant-curious people in your life, bringing cake to the people in the most delightful, plant-based way. Let’s all eat (vegan) cake!

Easy grab-and-go, plant-based meals and snacks for your busy lifestyle!

If you're following a vegan diet and are frequently on the go, it can be hard to eat well while still maintaining your plant-based lifestyle. Vegan on the Go will help you put flavor back into your lunch box with delicious, healthy meals that you can take anywhere. 

Inside the pages of this plant-based, on-the-go recipe book, you’ll discover;

   • 100 vegan recipes, with ideas for snacks, breakfast, dinner, and how to whip up delicious portable lunches. 
   • Exactly how long you need to prepare and cook each lunchbox recipe, with mouth-watering photographs of every dish to whet your appetite. 
   • Top tips on which ingredients to stock up on, and how to store and transport your vegan lunches to ensure they taste fresh and delicious every time! 

Enjoy delicious vegan foods anytime, anywhere! This vegan recipe book serves up nutritious, easy-to-make, affordable recipes that will transform your lunches and snacks. Packed with 100 vegan recipes that include plant-based snacks and sandwiches, soup recipes, salad recipes, dessert recipes and more.

In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you're looking to eat more veggies or have decided to turn vegan but don't want to compromise on taste, this is the book for you. Bettina's philosophies are simple: she believes that food is meant to make you happy! Whether it's love at first sight because a dish looks so colorful and delicious, or at the first hit of flavors when they burst into your mouth, everything you eat should put a smile on your face. With recipes including Hearty Buckwheat Waffles, a tasty Korean Pancake, a delicious yet quick One Pot Curry in a Hurry, and the decadent Hazelnut Bites, Bettina proves that nutritious food doesn't have to be restrictive. Happy Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts, and snacks, and will easily meet the needs of any modern household. Bettina is also a firm believer that meat-free food doesn't have to cost the earth – you'll find recipes containing ingredients that can easily be sourced from your local supermarket, and she even uses white potatoes! Her passion and expertise lies in how to use everyday ingredients, and she makes them tasty in the simplest possible way. There's an opening chapter on plant-based building blocks – such as nut milks, basic methods, and home-made bread – but the joy of Bettina's cooking is that if you are time-poor, she encourages you to buy a good-quality store-bought versions of these instead: her message is that you can still have a nutritious and tasty meal, even if you do incorporate a few shortcuts. Inspired by food from the countries where Bettina has lived and worked – Tanzania, Sweden, Italy, Spain, and Bulgaria – this is vegan food to make you smile!

From Isa Chandra Moskowitz--the bestselling author of Veganomicon--comes I Can Cook Vegan, a plant-based cookbook dedicated to her true love: the home cook. 

"The recipes here are simple and streamlined. Perfect for those days when you just want something plain, simple, and still satisfying. Perfect when you want a recipe that you know is going to turn out the first time." --Coastal Vegans

Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.

Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets--more than 125 recipes!--until they are ultimately the Best Cook Imaginable, including:

• Lentil Walnut Bolognese
• Pesto Fusilli with Zucchini and Toasted Pine Nuts
• Kale Caesar Salad with Roasted Sprouts
• Classic Lentil Burger
• Grilled Curry Tofu Banh Mi
• Pesto Wild Rice with Fava Beans and Kale
• Sausage and Peppers with Swiss Chard
• Your First Vegan Lasagna
• Strawberry Lemonade Cupcakes
• And dozens more!

I Can Cook Vegan is for cooks of all stripes: The just-born, brand-new cook; the tried-and-true seasoned cook who is tofu-curious; the busy weeknight pantry cook (everyone?!?!); the farmers' market junkie who looks at all the pretty colors; the reluctant parent to the vegan child; anyone doing vegan for the animals; and for anyone doing vegan for health.

Learn how to make essential staples: White Bean Cram Cheese, Sausage, Homemade Vegan Mayo, Guacamole, Seitan, and more. Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.

Includes Color Photographs

Vegan expert Robin Robertson presents 100 of the only vegan recipes a cook will ever need in this must-have, beautifully photographed kitchen companion



Expert vegan teacher, chef, and food writer Robin Robertson is more than qualified to provide the quintessential vegan recipes in 100 Best Vegan Recipes. Her enticing collection of 100 recipes and 23 beautiful photos will inspire any cook, vegan or not, with recipes such as Asparagus Edamame Bisque, Bahn Mi Tostadas, Provencal Burgers, Country-Fried Tofu with Golden Gravy, and Crazy for Carrot Cake. With complete information on the vegan kitchen and pantry, vegan proteins, and vegan baking, this indispensable kitchen companion makes anyone into a successful cook with recipes covering snacks and appetizers, soups and stews, lunches and brunches, pasta, beans and grains, sides, and desserts. This essential and approachable book provides creative and delicious recipes for every meal of the day. Robertson's authoritative knowledge makes this a must-have guide for vegans, vegetarians, or omnivores--anyone wishing to incorporate the benefits of vegan eating into a healthy diet.



 

Over 220 amazing vegan recipes from the the author behind the blog HealthyHappyLife.com

More and more people are going vegan, realizing that doing so can mean being healthier and happier. A diet free of animal products also means living a greener life and changing the world for the better--one plate at a time. Kathy Patalsky, creator of the popular vegan food blog Healthy.Happy.Life, read by millions, makes sure eating vegan is fun and delicious too. In Healthy Happy Vegan Kitchen, it's hard to believe that some of the flavor-packed recipes, like the Vegan Philly Cheese Sandwich and Ultra Creamy Cashew Veggie Pot Pie, are actually vegan. Along with the inventive recipes, the book also includes guides to help "veganize" your kitchen, cooking techniques for vegan staples, and wellness tips, making it the perfect book for both long-time vegans and newcomers alike.

From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals.

Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.

"Whether you've made the switch to a vegan diet or are just considering the change, cheese can be the breaking point that keeps you from breaking up. It's everywhere-and let's face it, it's delicious. Thank goodness there's Bailey Ruskus, aka Chef Bai, to hold your hand and show you that creating dairy-free cheesy dishes isn't only doable, it is downright delectable. Chef Bai trained at Cordon Bleu, and classical French training means one thing-well, a few things: butter. Cream. Cheese. But after nearly twenty years of chronic pain and five years obsessively studying and becoming certified in plant-based nutrition, she did what she thought was impossible-she broke up with dairy. Just a few months later, her health had vastly improved and most of her symptoms had completely faded away. She set out to recreate her one true love, cheese, in a way that was satisfying, delicious, and free of fillers and additives. In Breaking Up With Dairy, Chef Bai shares more than 100 unbelievable recipes, from basics such your basic cheddar block and pourable mozz, milks, coffee creamers, and sauces, to gourmet-quality cheeses (including gruyere, gorgonzola, and a chevre log that's perfect for either a date night or a solo eve with Sauv B), to pastas, tacos, pizzas, and the most decadent milkshake ever. Breaking Up With Dairy proves that sometimes the best, most delicious things in life are a big change and a new beginning. Includes recipes for: Pepper-Jack, Parmesan, Macadamia Asiago, Paneer, Cotija, Cream Cheese, Amaretto Coffee Creamer, Sweetened Condensed Oat Milk, No-Whey! Protein Powder, along with dishes to use these fabulous basics, such as Baked Truffle Mac, New York Style Spelt Bagels, Breakfast Pizza Pockets with Hollandaise, Mini Quiches, Air-Fried Ricotta Balls with Ratatouille Sauce and more. So. Much. More"--

The Vegan Plant-Based Cookbook You'll Love

"Even if you own other vegan cookbooks, this book is going to be the bible of vegan cooking you'll turn to time and again." --Dee Dine, creator of the Green Smoothie Gourmet blog and author of Crazy Healthy with 4 Ingredients

Amazon Editors' Pick: Best Cookbooks, Food & Wine
#1 New Release in Gluten-Free Diets, Vegan Cooking, Raw Cooking
 

Perfect for spicing up your diet, healing with food, and embracing sustainable living

Simple and Delicious Vegan is a vegan, plant-based cookbook filled with delicious gluten free, vegan breakfast ideas, vegan lunch ideas, dairy and gluten free snacks, and unbelievable vegan dinners.

Eat Plants, be happy. Simple and Delicious Vegan makes cooking healthy food that tastes good easy as pie. Enjoy original, easy recipes that are healthy, allergy-friendly, delicious, and good for both your body and the planet. Only a few recipes contain nuts, soy, or corn, with substitutions always provided. This cookbook keeps things simple by providing metric and imperial measurements (cups, ounces, and grams). Lovingly photographed, Simple and Delicious Vegan also offers ingredient shots, so you see what to buy--getting you cooking--and eating--faster!

Learn how to cook plant-based food from an expert. Popular blogger and author Michaela Vais, or Ela, was a vegetarian by age six. In 2011, she made her best decision yet and went vegan. She gained energy, cured her cystic acne, and connected with the earth in a new way. In this vegan, plant based cookbook, she shares what she's learned so you, too, can reap the benefits.

Inside find:

• Innovative gluten free breakfast, lunch, and dinner ideas
• Delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownies
• Healthy, allergy-friendly foods with recommended ingredient substitutions
• And much more!

If you liked Unbelievably Vegan, Be A Plant-Based Woman Warrior, or The Fiber Fueled Cookbook, you'll love Simple and Delicious Vegan.

Boost your brain health and your happy hormones with these 80 joyful, plant-based recipes!

These delicious, nutritionist-approved recipes, designed for a Healthy Brain and Happy Mind, are guaranteed to make you feel good, inside and out

Eating for a Healthy Brain is all about focusing on key wholefoods that are seen to increase brain function, and improve memory and focus.
 

• Start the day right with Brain Food Granola or Matcha Pistachio Creamy Oats
• For lunch try Avocado, Strawberry and Chickpea Salad or Nutty Orange Slaw with Smoky Walnuts
• End the day with Creamy Arrabbiata Beans or Sesame-Crusted Tofu Noodle Salad with Satay Sauce
  
   

Food can be a huge factor in maintaining our mental health and a Happy Mind. The gut and brain are connected via the happy hormone serotonin, and there are many foods that nourish that link.
 

• Bring fun and colour to the table with Rainbow Wraps or Tofu-Halloumi Glow Bowls
• Share crowd-pleasing One-Pan Courgette Lasagne or Crispy Cauliflower Nuggets with Tzatziki
• Pursue pleasure with Chocolate Banoffee Caramel Slices or Pear and Walnut Streusel Muffins