Vegetarian

Crazy-Fluffy Buttermilk Sheet Pan Pancakes
Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Crazy-Fluffy Buttermilk Sheet Pan Pancakes, Southern Vegan by Lauren Hartmann. Photography by Julie Grace and Lauren Hartmann.

Southern Vegan

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

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Mexican Rice Burrito Bowl
Mexican Rice Burrito Bowl

Mexican Rice Burrito Bowl, The Healthspan Solution by Julieanna Hever and Ray Cronise. Photography by Kelley Schuyler.

Authors and leading plant-based nutrition experts Julieanna Hever and Ray Cronise have spent over a decade researching diet and nutrition, analyzing longevity studies, and helping their clients achieve sustainable, lasting health benefits by adopting a whole-food, plant-based diet.

In The Healthspan Solution, they share a simple and effective diet that has allowed their clients to lose weight, reverse disease, reduce or eliminate medication use, and achieve optimal health. This accessible and easy-to-follow guide examines the health risks posed by typical Western eating habits and explains how a diet rich in vegetables, fruits, whole grains, legumes, mushrooms, nuts, seeds, herbs and spices can lead to lower blood pressure, healthy weight management, and longer life.

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Fried Ravioli with Cheese and Honey
Fried Ravioli with Cheese and Honey

Fried Ravioli with Cheese and Honey from Bitter Honey: Recipes and Stories from Sardinia by Letitia Clark. Photography by Matt Russell.

Bitter Honey In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea—Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them—one which invites you to slow down, and nourish yourself with fresh food, friends and family. 

The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted eggplants with honey, mint, garlic and burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato.

Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full-colour illustrations and joyful anecdotes throughout, Bitter Honey is a vacation, a cookbook and a window onto a covetable lifestyle in the sun—all rolled into one. 

Bitter Honey: Recipes and Stories from Sardinia is available at Amazon.com and Indigo.ca. (more…)

Veggie Halloumi Souvlaki with Harissa

Veggie Halloumi Souvlaki with Harissa

Veggie Halloumi Souvlaki with Harissa excerpted from Share: Delicious Sharing Boards for Social Dining. Photography by Mowie Kay.

Share by Theo A. MichaelsCreate a brand new dining experience in your own home with 75 recipes from MasterChef UK’s Theo Michaels, presented as themed menus on stunning sharing boards.

Here you will discover delicious food, presented with maximum visual appeal and designed to be shared by a group of people. Theo has been presenting his creative cooking this way at events of all sizes and styles for some time, his aim to create an interactive and relaxed dining experience that brings people together. Now he brings his unique vision to your home.

Downsized to feed six to eight people and easily achievable, these exciting sharing menus are perfect for modern, communal eating. The book opens with a sharing board comprised of bought-in deli-style foods to get you started, with expert pointers on how to create a visually stunning presentation.

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Cold Sour Tomato Soup

Cold Sour Tomato Soup

Cold Sour Tomato Soup excerpted from Fire, Smoke, Green by Martin Nordin.

InFire Smoke Green by Martin Nordin Martin Nordin’s second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes, and even wood-fired pizza

Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook—as lovers of Martin’s first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelized onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can’t get enough of the burger recipes, why not try the Zucchini and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky Mezcal with grilled grapefruit. (more…)

Aubergine and Ricotta Flatbread

Aubergine and Ricotta Flatbread

Aubergine and Ricotta Flatbread. Photography by Jason Lowe (page 157)

Black Axe MangalBlack Axe Mangal is one of the most innovative and unconventional restaurants operating in London at the moment. What began as a six-week pop-up in the backyard of a Copenhagen nightclub is now a 20-seat restaurant on the edge of a roundabout in North London. Although small, Chef Lee Tiernan’s riotous space has attracted lines of in-the-know food lovers, global critics and the world’s best chefs.

Like the eponymous restaurant, Black Axe Mangal showcases a variety of explosive flavours and underused ingredients, with open-fire cooking and classic techniques. Readers are introduced to the three pillars of Tiernan’s cooking: smoking, grilling, and breads. With step-by-step explanations on key techniques, mostly photographed in Tiernan’s home kitchen and garden, fans of the restaurant will finally have the opportunity to learn the secrets behind the restaurant’s most iconic dishes.

All of Black Axe Mangal’s signature recipes are featured—from their famous flatbreads to the Pig’s Cheek and Prune Doughnuts, Aubergine and Ricotta Flatbread, Peanut and Foie Gras Bars, and Tiernan’s own version of the Crispy Pancake. There are also dishes from the earlier Danish pop-up, as well as guest recipes like Matty Matheson’s Return of the Mac and the BAM Whiskey Sourz created by the British bartending legend Mr. Lyan.

Black Axe Mangal is typified by Tiernan himself—funny, honest…and a little bit sweary. His passion is felt throughout the book, and it is a passion to make truly delicious food, no holds barred, on his own terms. Tiernan sticks by a rule of not having rules—making what he wants, changing it up, combining different flavours and influences from international cuisines, with just one aim: to never be mediocre. It is this honesty and unrestricted creativity that has become the backbone of Black Axe Mangal.

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Mama’s Butter Bean Soup

Mama's Butterbean Soup

Mama’s Butterbean Soup, The Healthspan Solution. Photography by Kelley Schuyler.

The Healthspan SolutionAuthors and leading plant-based nutrition experts Julieanna Hever and Ray Cronise have spent over a decade researching diet and nutrition, analyzing longevity studies, and helping their clients achieve sustainable, lasting health benefits by adopting a whole-food, plant-based diet.

In The Healthspan Solution, they share a simple and effective diet that has allowed their clients to lose weight, reverse disease, reduce or eliminate medication use, and achieve optimal health. This accessible and easy-to-follow guide examines the health risks posed by typical Western eating habits and explains how swapping animal products and added sugars for a diet rich in vegetables, legumes, nuts, and seeds can lead to lower blood pressure, healthy weight management, and longer life.

(more…)

Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry, Beauty Foods by Caroline Artiss. Photography by Ed Anderson.

Beauty Foods by Caroline ArtissBeauty Foods offers a no-nonsense approach to eating clean for the body and mind to get you looking and feeling great.

YouTube sensation Caroline Artiss starts with a diagnostic glossary of beauty ingredients that highlights the best things to feature in your daily food regime. Did you know, for example, that eating beetroot can help prevent premature ageing? Or that the vitamin E found in hazelnuts can hydrate the skin and reduce fine lines?

Caroline offers a selection of fresh and inventive recipes using everyday ingredients as well as superfoods, giving advice on the beauty benefits of the ingredients. From an Avocado Smoothie to Chia Chimichurri Steak, Thai Coconut Curry to Blueberry Crumble Pots, look no further for delicious recipes that do you good.

Beauty Foods: 65 nutritious and delicious recipes that make you glow from the inside out is available at Amazon.com an Indigo.ca. (more…)

Roasted Aubergine Lasagna

Roasted Aubergine Lasagna

Roasted Aubergine Lasagna, The Plant Kitchen, Photography copyright © Ryland Peters & Small 2020.

The Paint Kitchen More and more of us are cutting out animal protein and products from our diets, or at the very least reducing them. Sticking to your resolve to eat a meat-free diet is going to be so much easier when your food is easy to prepare and exciting to eat. This is where The Plant Kitchen comes in.

Many of these recipes rely on a rainbow of fresh produce, alongside tasty vegan sources of protein, such as beans, lentils, and nuts. Seasonings and sauces take their inspiration from all around the world, creating hearty and nourishing meals with eye-popping colour and irresistible flavour. From tender peas, asparagus, and baby carrots and sun-burnished bell peppers and tomatoes, to the starchy roots and potatoes of the colder months, there is a plant-based recipe here that will showcase seasonal produce all year round, satisfy your appetite, and take you on a voyage of vegan food discovery.

The Plant Kitchen: 100 easy recipes for vegan beginners is available at Amazon.com an Indigo.ca. (more…)

Glass Noodle Soup

Glass Noodle Soup

Glass Noodle Soup, Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019. Photography by Toni Zernik.

Authentic Thai flavour is made vegan with chef Renoo Jansala’s incredible recipes and her unique “fish” sauce. Thai food has often been off-limits to vegans not only because of the meat but because of one of the primary ingredients-fish sauce. Renoo has perfected a vegan “fish” sauce with a soy sauce base and various salts that imparts that same kick and authentic flavour.

Vegan Thai Kitchen

Even though many of their recipes use soy, it can easily be substituted with tamari if home cooks are trying to avoid soy or gluten. Consumers are eating less and less meat every year and the demand for plant-based alternatives to meat-centric staples is on the rise.

When Sarah and her mother decided to open their restaurant in Portland, Oregon, they realized there was a big demand for vegetarian and vegan Thai food. Sarah’s mother, Renoo, is an immigrant from Thailand and a vegan. Seeing the popularity of veganism inspired her to create the menu for Kati Portland, allowing her to finally share some of her favourite dishes.

This book will include spicy, from-scratch curries, stir-fry with flavorful garlic and pepper tempeh, and east-to-make favourites like Gluten-Free Pad Thai and Tom Yum Veggie soup. It will also include one of the most popular dishes at their restaurant, Tom Kha, a spicy soup with tofu, kaffir lime leaves, lemongrass and mushrooms.

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