Vegetarian cooking

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…)

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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Loaded Butternut Squash Queso

Loaded Butternut Squash Queso

Loaded Butternut Squash Queso | Photography by Jeanine Donofrio and Jack Mathews

Known for her insanely flavourful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star.

Butternut squash becomes the best creamy queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family’s regular meal rotation.
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