cookbook

Imagine all your favorite fried foods, but with less oil. That is now a reality thanks to JL Fields’ new book The Vegan Air Fryer.

In her latest cookbook, Veganize It!, Robin Robertson shows us how to easily make vegan versions of non-vegan food.

October 6, 2016

Aquafaba

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Aquafaba is both the fancy name for the water that comes in a can of beans and the title of the new cookbook by Zsu Dever.

Vegan Bowl Attack is the new cookbook by the founder of Vegan Yack Attack, Jackie Sobon and it is fantastic!

We are thrilled that we can finally announce the title and theme of our first cookbook: NYC Vegan, Iconic Recipes for a Taste of The Big Apple.

Have you ever been hungry, looked in the pantry and declared, “there is nothing to eat!”? I do this more often than I would like to admit. Now, thanks to Robin Robertson and her newest book, Cook the Pantry, that cry might be forever stifled.

The Complete Guide to Even More Vegan Food Substitutions is the latest book by the team of Joni Marie Newman and Celine Steen. This book is a must have for anyone interested in cooking vegan food. Forget about store bought versions of vegan food substitutes, now you can make them all at home.

Vegan Ease, the new cookbook by Laura Theodore, shows how anyone can easily and economically create delectable vegan meals that will be enjoyed by omnivores, vegetarians, and vegans alike.

Vegan Richa’s Indian Kitchen makes Indian food accessible for any cook, regardless of skill level. Richa simplifies seemingly complex techniques and shows you how to transform your food using combinations of spices and textures.

Annie and Dan Shannon, the mastermind couple behind Meet the Shannons and the cookbook Betty Goes Vegan, are back with another amazing book, Mastering the Art of Vegan Cooking (Grand Central Life & Style May 12, 2015). The book opens with a touching introduction in which Annie and Dan share a personal story of loss and how this book rose out of needing to recenter and reorganize their lives. As part of this rebuilding, they focused on 4 principles of reducing waste, spending less and getting more out of their kitchen without feeling limited: Make sure it is sustainable – if you feel like you are sacrificing too much, you won’t stick with it. Do not sacrifice quality Learning how to get more than 1 meal out of more expensive ingredients like fresh herbs, vegan meats and vegan cheeses, and reply more of staples like beans, potatoes, rice and cabbage There is more to life

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