Vegetarian recipes

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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Penne with Trapanese-Style Pepper

Penne with Trapanese-Style Peppers, Gennaro’s Pasta Perfecto! by Gennaro Contaldo. Copyright © 2019. Photographs by David Loftus.

Penne with Trapanese-Style Peppers, Gennaro’s Pasta Perfecto! by Gennaro Contaldo. Copyright © 2019. Photographs by David Loftus.

In Italy, pasta is more than just food—it is a tradition and a way of life with a long history. In most Italian homes, no meal is complete without a plate of pasta, no matter how it is enjoyed—from a quick basic spaghetti with tomato sauce, to elaborate baked dishes or a simple soup!

This is the beauty of pasta, it is simple to prepare, very versatile and you can make it to suit any occasion and budget. And this is probably why it has become a popular food all over the world. Let’s face it, most people love pasta!

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Cherry Tomato Focaccia

Cherry Tomato Focaccia, The Veggie Cookbook by Camilla Stephens, Photography by Dan Jones

Cherry Tomato Focaccia, The Veggie Cookbook by Camilla Stephens, Photography by Dan Jones

With bold flavour combinations and clever use of everyday ingredients, Camilla Stephens shows how to create exciting vegetarian dishes that will have even the most dedicated of meat-eaters calling for seconds.

The focus is on food for every day—whether that’s a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata.

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Late Summer Salad

Late Summer Salad, The Vibrant Life by Amanda Haas, Photography by Erin Kunkel

Late Summer Salad, The Vibrant Life by Amanda Haas, Photography by Erin Kunkel

This straight-talking and gorgeously photographed book by Amanda Haas is packed with advice, resources, and practices that promote wellness, beauty, and longevity, alongside more than 70 delicious recipes. From the authority behind The Anti-Inflammation Cookbook and a line of Vibrant Life–branded food products at Whole Foods, these recipes are bookended by lifestyle primers—including information on holistic practices, hormones, and how to eat, all contributed or vetted by experts.

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Charred Corn Salad

Milli's Charred Corn Salad , Bazaar cookbook by Sabrina Ghayour, Photography by Kris Kirkham

Milli’s Charred Corn Salad , Bazaar cookbook by Sabrina Ghayour, Photography by Kris Kirkham

Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won’t feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore.

Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. (more…)

Grilled Romaine Bowl

Grilled Romaine Bowl

Grilled Romaine Bowl, Epic Vegan cookbook by Dustin Harder, Photography by Ashley Madden

Are you into playing with your food? Epic Vegan does just that, encouraging home cooks to think outside of the box. Author Dustin Harder, host and creator of the original vegan travel culinary series, The Vegan Roadie, is your culinary coordinator for the adventure ahead, sharing recipes that everyone from beginner cooks to experienced chefs can create at home.

How does it work? Recipes are built from the ground up, so you can stop at just the biscuit, or go beyond to the Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust—the choice is yours! Also included are recreations of fast-food classics, like Norito’s Los Tacos and Cray Cray Bread (you know you can’t resist). Every creation is a flavour sensation guaranteed to wow your friends and your taste buds. The level of indulgence is up to you to decide!

What does an Epic Vegan recipe sound like? Here are just a few examples:

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José Andrés’ Gazpacho

José Andrés’ Gazpacho from The Recipe by Josh Emett, copyright © Kieran E. Scott.

Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay’s restaurant at the London Hotel in New York, has collected the most important classic recipes from the world’s most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century.

The Recipe offers over three hundred time-honoured and modern classic recipes from one hundred and fifty of the world’s finest chefs and cooks—Elena and Juan Mari Arzak, David Chang, Al Brown, Jacques Pépin, Guy Savoy, Gordon Ramsay, Ruth Rogers, Rick Stein, Nancy Silverton, Daniel Humm, Marco Pierre White, Nobu Matsuhisa, Michael Caines, Skye Gyngell, Angela Hartnett, Jason Atherton, Bo Songvisava and Dylan Jones, Ben Shewry, Alla Wolf-Tasker,Anne-Sophie Pic, Peter Gordon, Peter Gilmore, Colin Fassnidge, and many more—all painstakingly recreated by Emett and beautifully photographed by award-winning photographer, Kieran E. Scott. (more…)