Apple Cannoli, Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem by Shira Blustein and Brian Luptak. Photography by Gabriel Cabrera.
From practical to playful, inspired recipes that reveal the hidden potential of plants
At the award-winning restaurant, The Acorn, plants are celebrated: explored, enhanced, coaxed with creativity, and dressed for a night of being the center of attention and the phenomenal focus of every plate. In their first cookbook, Shira Blustein and Brian Luptak—The Acorn’s owner and chef—share their truly unique recipes, highlighting the endless possibilities that come when cooking with the seasonal and wild-crafted ingredients gifted to us by nature. Defying categorization, with dishes that are anything but predictable, this cookbook will leave even the staunchest of meat-eaters satisfied.
The recipe chapters are structured by season, with an Essentials chapter at the start of the book—full of pickles, vinegars, oils, and plant-based alternatives—and a Cocktails chapter at the back. All the recipes are broken into components, and range from the simple but sublime Spring Radishes with Ashed Spring Onion Almond Sauce, Fried Garlic Scapes or Stinging Nettle Soup, to the intriguing Fried Zucchini Blossoms with Fermented Zucchini Purée and Apricot Chili Sauce, Smoked Caramelized Parsnip and Potato Pâté, or Squash and Chanterelle Gnocchi. And the recipes focus on minimizing waste and maximizing the potential of each plant—as the stems of one recipe become the pickled star of another.
Persian Aubergine Stew, Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals by Saskia Sidey. Photography by William Shaw.
Perfect for busy lifestyles, these recipes will revolutionize your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.
Chilli Con Veggie, Broke Vegan: Over 100 plant-based recipes that don’t cost the earth by Saskia Sidey. Photography by Jo Sidey.
We all want to help do our bit to save the planet by moving towards a plant-based diet, but let’s face it: eating vegan can be expensive.
With over 100 plant-based recipes using supermarket staples along with hints and tips for making your food go further, Broke Vegan will have you cooking meals time after time that save money and save the planet. From easy weeknight meals ready in 20 minutes to feeding a crowd on a budget or saving bags of time and money by batch cooking, Broke Vegan has got you covered.
Whether you’re taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan will bring variety and flavour to your meals without having to spend a fortune.
Creamy coconut noodles, Easy Vegan Bible: 200 easiest ever plant-based recipes by Katy Beskow. Photography by Luke Albert.
Simple, straightforward and delicious—Easy Vegan Bible is the ultimate guide for plant-based mealtimes, bringing you 200 new recipes from bestselling author Katy Beskow.
Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen.
The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you’ll be able to produce delicious food, every time hunger calls.
Whether you’re exploring vegan options for environmental, ethical, or health reasons, Nava Atlas’s protein-focused recipes extend a warm welcome to the plant-powered protein revolution!
Today’s innovative meat alternatives prove you don’t have to sacrifice meaty flavors to enjoy a plant-based diet. You’ll discover new ways to prepare familiar favorites, from nostalgic classics to bold global fare with dishes are kinder to the earth and better for you.
Plant-Powered Protein offers 125 recipes for using plant-based proteins thoughtfully, incorporating whole foods and fresh vegetables. Bridging the divide between the traditional comfort food diet and the whole food plant-based approach, you’ll find an array of flavorful, easy recipes including:
Soups and stews like New England Clamless Chowder and Beefy Barley & Bean Stew
Comfort favorites like Classic Meat Loaf and Italian-Style Sausage & Peppers
Global-inspired dishes like Korean Bulgogi Bowls, Mongolian-ish Beef, and Thai-Inspired Beefy Salad
Diner specialties like Gyros, Philly Cheesesteaks, and “Tuna” Melts;
Indulgent eats like Carne Asada Fries; Pulled Protein Tacos, and Baked Spaghetti Pie
Brunch winners like Biscuits with Sausage Gravy and Spicy Chorizo Tofu Scramble.
Strawberry Shortcake Bars, Bakerita by Rachel Conners with Mary Goodbody.
Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes.
Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home.
That’s where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favourites like chocolate chip cookies and strawberry shortcake bars, all made without any hard-to-find ingredients.
Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker is available at Amazon.comand Indigo.ca.(more…)
Sweet Potato Piri Piri Burger, Plants Only Kitchen by Gaz Oakley. Photography by Simon Smith and Peter O’Sullivan.
Plants-Only Kitchenoffers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle.
With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking,Plants-Only Kitchenexplains how best to make a vegan diet work for you. No-fuss, no fancy ingredients—just fantastic food using plants, only.
Gaz Oakley (aka Avant-Garde Vegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn’t mean missing out on taste. InPlants-Only Kitchen, Gaz’s recipes are easier than ever before—following his step-by-step instructions, tips and advice, anyone can cook great vegan food.
Plants-Only Kitchen: Over 70 Delicious, Super-Simple, Powerful and Protein-Packed Recipes for Busy People is available at Amazon.comand Indigo.ca.
Crazy-Fluffy Buttermilk Sheet Pan Pancakes, Southern Vegan by Lauren Hartmann. Photography by Julie Grace and Lauren Hartmann.
Eating vegan doesn’t mean sacrificing satisfying homestyle flavours with this impressive array of southern-inspired plant-based dishes. This is southern cooking for a new generation. Rediscover the region’s most beloved dishes and unearth new favourites with this collection of 60 plant-based recipes by vegan blogger Lauren Hartmann.
Whether you’re from the South or just long for its flavours, you’ll be reaching for seconds of dishes like:
· Blackened Tofu Coleslaw Sandwiches
· Nashville Hot Cauliflower
· Cajun Brussels Sprouts with Cheesy Grits
· Jalapeno Hushpuppies with Sweet Butter
· Mississippi Mud Cheesecake
Baja Tacos with Salsa Fresca and Chipotle Cream from Wait, That’s Vegan?!, photography by Alex Shytsman.
Seasoned vegan chef Lisa Dawn Angerame, founder of Lisa’s Project: Vegan, has developed incredibly tasty, shockingly hearty and amazingly accurate vegan versions of all those meat, fish and dairy dishes you still crave. With Lisa’s savvy plant-based meals, eating vegan will never again mean giving up the flavours you love. Recipes include Carrot Lox, Baja Tacos, Crabless Cakes, Lentil Bolognese, Meatless Meatballs, Chickpea Scampi, Crispy Tempeh Bacon BLTs, Eggless Egg Salad, and The Beet Burger.
This mouthwatering collection of recipes will have you whipping up such creamy, decadent and rich meals that you’ll have to stop and ask yourself: Wait, that’s vegan?!
Wait, That’s Vegan?!: Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You’d Never Eat Again! is available at Amazon.comand Indigo.ca.