Vegetarian recipes

Vietnamese Cucumber Salad

Vietnamese Cucumber Salad

Vietnamese Cucumber Salad, Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019.

Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savoury breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond. (more…)

Pasta with Fried Eggplant

Pasta with Fried Eggplant excerpted from How to Cook Everything by Mark Bittman. Photography by Aya Brackett.

Pasta with Fried Eggplant excerpted from How to Cook Everything by Mark Bittman. Photography by Aya Brackett.

For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.

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Chard Galette

Chard Galette, Leaf, Photography Mowie Kay

Chard Galette, Leaf, Photography by Mowie Kay

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavour, they offer immense variety—bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of colour and texture—from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate and feathery. They range from the tiniest of micro herbs to huge elephant ears, a meal in a leaf.

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My Mom’s Sweet-and-Sour Baked Eggplant

My Mom's Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

My Mom’s Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

Salad for breakfast. Vegetables every which way. Earthy hummus and the primal delight of mopping it up with a torn pita. Soul-satisfying stews and soups. The light-as-a-cloud texture of real couscous. A profound love for chicken. Pilafs, shakshukas, grilled meats, and fish from the glittering sea. The vibrant, utterly delicious (and healthy!) pleasures of eating food alive with spice, bright with lemon and olive oil, and showered with fresh herbs.

These are just some of the reasons why Israeli food is so of the moment—because this is how we want to eat today. And all of it—from the simplest chopped salad to nutty, soft, crumbly Tahini Shortbread Cookies—is found in SHUK: From Market to Table, the Heart of Israeli Home Cooking.

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White Bean Soup

White Bean Soup, My Big Fat Greek Cookbook, Photography by Christos Sourligas

White Bean Soup, My Big Fat Greek Cookbook, Photography by Christos Sourligas

My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” (more…)

Lemon-Lentil Spinach Soup

Lemon-Lentil Spinach Soup, The Big Book of Instant Pot Recipes, Photography by Stefanie Bundalo

Lemon-Lentil Spinach Soup, The Big Book of Instant Pot Recipes, Photography by Stefanie Bundalo

Four of your favourite authors have banded together to bring you this must-have collection of Instant Pot® recipes that showcases the versatility and ease that a multi-function cooker can bring to your kitchen.

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Baked Acorn Squash Stuffed wIth​ Rainbow Chard, Pecans, and Herbed Barley

Pecans: Recipes & History​ of an American Nut, Photography by Robert Holmes

Baked Acorn Squash Stuffed with Rainbow Chard, Pecans, and Herbed Barley, Pecans: Recipes & History of an American Nut, Photography by Robert Holmes.

A delicious superfood, the pecan is quintessentially American but also an international favourite, prized for its buttery flavour and abundant fibre, protein, and vitamins. Pecans give the underrated nut its due with sixty recipes inspired by global flavours and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.   

 
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan’s delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

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Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk

Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk, Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.

Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk, Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies.

In 20 chapters, Amy Chaplin, former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. (more…)

Black-Eyed Pea and Sweet Potato Stew

Black-Eyed Pea and Sweet Potato Stew, The Milk Street Cookbook © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Black-Eyed Pea and Sweet Potato Stew, The Milk Street Cookbook © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring more than 300 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

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Autumn Grain Bowl with Maple Tahini

Autumn Grain Bowls, Eat More Plants cookbook, Photography by Molly Krebs

Autumn Grain Bowl, Eat More Plants cookbook, Photography by Molly Krebs

In vegetable-loving food blogger Molly Krebs’ first cookbook, Eat More Plants, Krebs introduces 75
innovative recipes for side dishes, main courses, desserts, and drinks that will get vegetarian and meat-loving readers alike to think creatively about using vegetables as the main ingredients of their dishes.

In its five chapters, Crave-Worthy Salads, Bountiful Bowls, Plant-Powered Entrées, Produce Produce-Packed Extras, and Sweets and Sips (with Veggies!), Eat More Plants illustrates unexpected ways for readers to add vegetables into their lives.

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