{"title":"Vegan \u0026 Vegetarian","description":"\u003cp\u003eCookbooks featuring vegan and vegetarian recipes for home cooks interested in plant-based meals.\u003c\/p\u003e","products":[{"product_id":"six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-joshua-mcfadden-martha-holmberg","title":"Six Seasons of Pasta","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eNATIONAL BESTSELLER * Named a Best Cookbook of the Year by\u003c\/b\u003e\u003cb\u003e the \u003c\/b\u003e\u003cb\u003e\u003ci\u003eNew York Times, The New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e, \u003ci\u003eReal Simple\u003c\/i\u003e, and more * \u003c\/b\u003e\u003cspan\u003eLibby Book Award Finalist * Pacific Northwest Book Awards Shortlist\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIn the follow-up to \u003ci\u003eSix Seasons: A New Way with Vegetables\u003c\/i\u003e, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by\u003ci\u003e Bon Appetit, Eater, Epicurious, Publishers Weekly\u003c\/i\u003e, \u003ci\u003eSaveur,\u003c\/i\u003e \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Strategist, \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Week\u003c\/i\u003e, and more.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eSix Seasons: A New Way with Vegetables,\u003c\/i\u003e\u003cspan\u003e Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In \u003c\/span\u003e\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e\u003cspan\u003e, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSix Seasons of Pasta\u003c\/i\u003e\u003cspan\u003e does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":47992236671134,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/SixSeasons_8d4507d6-02c3-40ef-9621-97784cd9f7e6.jpg?v=1787160594"},{"product_id":"tenderheart-a-cookbook-about-vegetables-and-unbreakable-family-bonds-hetty-lui-mckinnon","title":"Tenderheart","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of \u003ci\u003eHome Is Where the Eggs Are \u003c\/i\u003eand \u003ci\u003eMolly on the Range\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003eHeritage and food have always been linked for Hetty Lui McKinnon. \u003c\/span\u003e\u003ci\u003eTenderheart\u003c\/i\u003e\u003cspan\u003e is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eTenderheart \u003c\/i\u003e\u003cspan\u003eis the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMiso Mushroom Ragu with Baked Polenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eCarrot and Vermicelli Buns\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eCrispy Potato Tacos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eKale, Ginger and Green Onion Noodles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eBroccoli Wontons with Umami Crisp\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eSoy–Butter Bok Choy Pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eSweet Potato and Black Sesame Marble Bundt\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":47992296210590,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/Tenderheart.jpg?v=1784319208"},{"product_id":"the-vegan-baker-the-ultimate-guide-to-plant-based-breads-pastries-cookies-slices-and-more","title":"The Vegan Baker","description":"\u003cp\u003eThe ultimate science-meets-magic guide to plant-based baked goods for vegans who want to have their cake and eat it.\u003c\/p\u003e\n\n\u003cp\u003eFor any vegans struggling to veganize their favorite savory treats, sweets, or desserts, Zacchary Bird is here to take you on a cooking experience like no other.\u003c\/p\u003e\n\n\u003cp\u003eMore than just a cookbook, The Vegan Baker is packed with over 100 recipes for all our baked favorites, made vegan. Whip up cherry pies, chocolate chip cookies, or chocolate cakes without butter, eggs, milk, cheese, and honey.\u003c\/p\u003e\n\n\u003cp\u003eLearn how to make croissants—yes croissants!—from scratch, with step-by-step photos that show you how to laminate your own pastry. Bake fresh brioche, Japanese shokupan, and other usually dairy-laden breads, or make your own sourdough starter that you’ll love so much you’ll want to keep it by your side (or at least in your fridge) forever.\u003c\/p\u003e\n\n\u003cp\u003eIf you’re feeling adventurous, learn how to make profiteroles, millefeuille, cannoli, and even a croquembouche. Or if savory snacks are more your jam, Zac has recipes for sausage rolls, cornbread, meat-filled pies, scones, and more.\u003c\/p\u003e\n\n\u003cp\u003eEach recipe is explained with Bird’s signature humor and easy-to-follow instructions. Veganism isn’t about missing out—it’s about getting creative, and with Bird’s ingenuity, baked goods are no longer forbidden.\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48003808690334,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781922754554.jpg?v=1784582954"},{"product_id":"island-vegan-75-flavorful-recipes-from-the-caribbean-jamaica-trinidad-haiti-dominican-republic-more","title":"Island Vegan","description":"\u003cp\u003ePlant-based recipe developer Lloyd Rose takes us on a trip to his mother’s kitchen in Jamaica and shares 75 of the best dishes from the islands—deliciously and nutritiously veganized.\u003c\/p\u003e\u003cp\u003eAuthentic Caribbean Cuisine With A Vegan Twist\u003c\/p\u003e\u003cp\u003eThese plant-powered meals celebrate the rich cuisine and culture of the Caribbean without compromising on authenticity or flavor. Nourish your body and soul with a variety of classic and creative dishes such as:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e+ Pulled Jerk BBQ Sliders\u003c\/li\u003e\n\u003cli\u003e+ Loaded Dal Puri Roti\u003c\/li\u003e\n\u003cli\u003e+ Steamed Cabbage\u003c\/li\u003e\n\u003cli\u003e+ Salt Phish\u003c\/li\u003e\n\u003cli\u003e+ Barbi Fried Chick'N\u003c\/li\u003e\n\u003cli\u003e+ Haitian Légume\u003c\/li\u003e\n\u003cli\u003e+ Island Flair Sweet Plantains\u003c\/li\u003e\n\u003cli\u003e+ Piña Colada Ice Cream\u003c\/li\u003e\n\u003cli\u003e+ Staple sauces such as Green Seasoning, Jerk Marinade, Pikliz, Mango Chutney \u0026amp; more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAnyone following a plant-based lifestyle—or just looking for creative new ways to cook veggies—will fall in love with Lloyd’s delicious, wholesome island cooking.\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48018981748894,"sku":null,"price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798890039781.jpg?v=1784779198"},{"product_id":"vegan-cookies-invade-your-cookie-jar-100-dairy-free-recipes-for-everyones-favorite-treats","title":"Vegan Cookies Invade Your Cookie Jar","description":"\u003cp\u003eIsa Chandra Moskowitz and Terry Hope Romero are America’s most popular vegan chefs, hosts of the Post Punk Kitchen, and authors of several award-winning cookbooks. Romero lives in Queens, New York, and Moskowitz lives in Portland, Oregon.\u003c\/p\u003e\u003cp\u003eDon’t run. Don’t hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission—with dairy- and egg-free batches of everyone’s favorite treats.\u003c\/p\u003e\u003cp\u003eVegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e· Magical Coconut Cookie Bars\u003c\/li\u003e\n\u003cli\u003e· Chocolate Chip Cream Cheese Brownies\u003c\/li\u003e\n\u003cli\u003e· Peanut Butter Crisscrosses\u003c\/li\u003e\n\u003cli\u003e· NYC Black \u0026amp; Whites\u003c\/li\u003e\n\u003cli\u003e· Key Lime Shortbread Rounds\u003c\/li\u003e\n\u003cli\u003e· Call Me Blondies\u003c\/li\u003e\n\u003cli\u003e· Macadamia Lace Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThroughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it’s yummy to give in!\u003c\/p\u003e\u003cp\u003eThe queens of vegan baking, with more than 225,000 cookbooks sold, are back with the ultimate guide to egg-free, dairy-free cookies and bars\u003c\/p\u003e\u003cp\u003eDon't run. Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.\u003c\/p\u003e\u003cp\u003eVegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie Bars\u003c\/p\u003e\u003cp\u003eChocolate Chip Cream Cheese Brownies\u003c\/p\u003e\u003cp\u003ePeanut Butter Crisscrosses\u003c\/p\u003e\u003cp\u003eNYC Black \u0026amp; Whites\u003c\/p\u003e\u003cp\u003eKey Lime Shortbread Rounds\u003c\/p\u003e\u003cp\u003eCall Me Blondies\u003c\/p\u003e\u003cp\u003eMacadamia Lace Cookies\u003c\/p\u003e\u003cp\u003eThroughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48019011469470,"sku":null,"price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781600940484.jpg?v=1784782948"},{"product_id":"make-it-plant-based-filipino-60-recipes-for-vegan-soups-stews-noodles-snacks-and-desserts","title":"Make It Plant-Based! Filipino","description":"\u003cp\u003eDiscover the deliciousness of vegan versions of favorite Filipino foods—part of Workman’s new series of passionate plant-based cookbooks.\u003c\/p\u003e\u003cp\u003eWhether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Filipino shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e*Spicy Curried Taro Leaves\u003c\/li\u003e\n\u003cli\u003e*Sizzling Mushroom and Tofu Sisig\u003c\/li\u003e\n\u003cli\u003e*Chickpea Lumpia\u003c\/li\u003e\n\u003cli\u003e*No-Churn Ube Ice Cream\u003c\/li\u003e\n\u003cli\u003e*Sweet Banana Spring Rolls\u003c\/li\u003e\n\u003cli\u003eAnd much more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003ePart of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the endless possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48019024216222,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781523525621.jpg?v=1784850508"},{"product_id":"the-vegan-creamery-plant-based-cheese-milk-ice-cream-and-more-a-cookbook","title":"The Vegan Creamery","description":"\u003cb\u003eA delectable collection of over 75 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of \u003ci\u003eArtisan Vegan Cheese\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eImagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it’s actually plant-based. Now you can make all the dairy products you love—milks, creams, cheeses, savory spreads, and rich desserts—with nuts, seeds, and other plant-based ingredients instead of animal products.\u003cbr\u003e\u003cbr\u003eMiyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in \u003ci\u003eThe Vegan Creamery\u003c\/i\u003e. This book encourages people to dig deeper into what various plant milks can do. You’ll learn to use the age-old concepts of culturing to make \u003cb\u003eFrench-Style Soft Truffle Cheese\u003c\/b\u003e, perfect on a charcuterie board, and fermenting plant-based milk to create \u003cb\u003eReggie Goat Cheese\u003c\/b\u003e, a tangy spread that is delicious atop a pizza. You’ll use atypical plant-based ingredients like watermelon seed milk to make \u003cb\u003eMozzarella \u003c\/b\u003eand mung beans to make \u003cb\u003eHalloumi\u003c\/b\u003e. Alongside these delectable dairy-free cheese creations, you’ll learn to make\u003cb\u003e Pumpkin Seed-Oat Yogurt \u003c\/b\u003eto serve with a bowl of fresh fruit or \u003cb\u003eSalted Maple Chocolate Chip Cookie Ice Cream\u003c\/b\u003e to satisfy your cravings for a rich dessert.\u003cbr\u003e\u003cbr\u003eMiyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. \u003ci\u003eThe Vegan Creamery \u003c\/i\u003eis just the cookbook to guide you on your plant-based journey.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48050662113438,"sku":"9780593836071","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593836071-cover-cb7896b5b8700cc9c48d.jpg?v=1785192339"},{"product_id":"sabzi-vibrant-vegetarian-recipes","title":"Sabzi","description":"\u003cp\u003eLifting its name from the Persian word for \"herbs,\" Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.\u003c\/p\u003e","brand":"W. W. Norton, Incorporated","offers":[{"title":"Default Title","offer_id":48051229950110,"sku":"9781324064664","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781324064664.jpg?v=1785200631"},{"product_id":"vegan-vietnamese-vibrant-plant-based-recipes-to-enjoy-every-day","title":"Vegan Vietnamese","description":"\u003cb\u003eLearn how to make 70 classic dishes from every region of Vietnam\u003c\/b\u003e—\u003cb\u003evegan-style\u003c\/b\u003e—\u003cb\u003efrom Helen Le, the creator of the most popular Vietnamese cooking channel on YouTube, \u003ci\u003eHelen’s Recipes\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, \u003ci\u003eVegan Vietnamese \u003c\/i\u003eis for you. Let Helen Le guide you through 70 satisfying, traditional recipes for tasty plant-based versions of popular Vietnamese condiments, salads, rolls, soups, noodles, rice dishes, dumplings, desserts, and more, including:\u003cbr\u003e  \u003cul\u003e\n\u003cli\u003ePho\u003c\/li\u003e\n\u003cli\u003eBánh Mì\u003c\/li\u003e\n\u003cli\u003eCrispy Spring Rolls\u003c\/li\u003e\n\u003cli\u003eRice Pyramid Dumplings\u003c\/li\u003e\n\u003cli\u003eSpicy Tofu\u003c\/li\u003e\n\u003cli\u003eThick Noodle Soup\u003c\/li\u003e\n\u003cli\u003eBroken Rice Plate\u003c\/li\u003e\n\u003cli\u003eThree-Color Sticky Rice\u003c\/li\u003e\n\u003cli\u003eBanana Cake with Raisins\u003c\/li\u003e\n\u003cli\u003eRoasted Garlic Chili Peanuts\u003c\/li\u003e\n\u003cli\u003eVegan Fish Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eComplete with easy-to-follow instructions, stunning photos, and information for stocking your Vietnamese pantry, \u003ci\u003eVegan Vietnamese \u003c\/i\u003ewill have you enjoying this exciting cuisine right in your own home.","brand":"Rock Point","offers":[{"title":"Default Title","offer_id":48056443732126,"sku":"9781631069307","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781631069307.jpg?v=1785201808"},{"product_id":"vietnamese-vegan-cookbook-100-plant-based-recipes-for-authentic-breakfast-lunch-and-dinner-with-simple-to-find-ingredients-pictures-included-taste-of-vegan","title":"Vietnamese Vegan Cookbook","description":"\u003cp\u003eEmbark on a culinary journey through the flavors of Vietnam with the \"Vietnamese Vegan Cookbook: 100+ Plant-Based Recipes for Authentic Breakfast, Lunch, and Dinner Made Easy with Simple-to-Find Ingredients.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre you eager to explore over 100 plant-based recipes that capture the authentic tastes of Vietnam, while ensuring that the ingredients are easy to find in your local stores, all presented with the visual delight of vibrant pictures? Look no further; this cookbook is your gateway to a world of mouthwatering, plant-based Vietnamese creations.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eInside the pages of the \"Vietnamese Vegan Cookbook,\" you'll uncover:\u003cbr\u003e\u003cbr\u003eOver 100 plant-based Vietnamese recipes meticulously crafted to transport you to the bustling markets, street food stalls, and family kitchens of Vietnam, all accompanied by captivating photographs.\u003c\/p\u003e\n\u003cp\u003eInspiring pictures that showcase the colors and flavors of Vietnam, sparking your culinary adventure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA wide range of dishes, from fragrant noodle soups to fresh spring rolls and hearty rice dishes, each bringing to life the delicious and authentic taste of Vietnamese cuisine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsights into the heart of Vietnamese culinary traditions and the cultural context of the dishes you'll create.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eExpert tips and techniques to make plant-based Vietnamese cooking accessible, whether you're an aficionado of Vietnamese cuisine or new to the vibrant world of Vietnamese-inspired, vegan delights.\u003cbr\u003e\u003cbr\u003eSay goodbye to culinary complexities and say hello to the enticing flavors of Vietnam in your very own kitchen. Your culinary journey begins with the turn of a page, where you'll explore the magic of plant-based Vietnamese dishes that honor tradition while embracing a compassionate and flavorful way of eating. Delve into the \"Vietnamese Vegan Cookbook\" and savor the authentic, delicious, and easy-to-create plant-based flavors that will transport you to the heart of Vietnam.\u003c\/p\u003e","brand":"Garden of Grapes","offers":[{"title":"Default Title","offer_id":48057768083614,"sku":"9798869178442","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798869178442.jpg?v=1785201807"},{"product_id":"vietnamese-vegetarian-simple-vegetarian-recipes-from-a-vietnamese-home-kitchen","title":"Vietnamese Vegetarian","description":"\u003cp\u003e\u003cstrong\u003eVietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Grilled Vegetable Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion.\u003c\/p\u003e\n\u003cp\u003eWith tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone's go-to book on vegetarian Vietnamese food.\u003c\/p\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":48057770508446,"sku":"9781784885519","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781784885519.jpg?v=1785201808"},{"product_id":"the-indonesian-vegetarian-table","title":"The Indonesian Vegetarian Table","description":"\u003cp\u003e\u003cb\u003eA vibrant celebration of Indonesian cuisine featuring 80 plant-based, delicious recipes, rooted in tradition and crafted for the modern home cook\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eJoin acclaimed chef Petty Pandean-Elliott on a delicious plant-based journey through The Spice Islands. This abundant recipe collection features a bounty of vegetarian and vegan dishes, from fiery sambals and crisp pickles to warming stews and bold curries, each showcasing Indonesia's rich culinary heritage.\u003c\/p\u003e\u003cp\u003eHome cooks of all skill levels will discover accessible, exciting recipes that blend authentic techniques, easy-to-source ingredients, and approachable instructions. Organized by ingredient type - Leafy Greens and Salads; Hearty Vegetables; Tofu; Tempeh; Grains and Legumes; Mushrooms; Ferments and Pickles; Tropical Fruits; and Desserts and Drinks - the book is a testament to Indonesia's extraordinary biodiversity, as well as the versatility of plant-centric eating. Dishes such as Gado-Gado with Peanut Sauce, Jackfruit Rendang, and Tempeh Laksa offer a feast of flavors, from the fragrant spices of author's hometown of Sulawesi to the refined ceremonial fare of Bali and beyond.\u003c\/p\u003e\u003cp\u003eDietary icons indicate recipes that are gluten-free, dairy-free, vegan, or nut-free, and a number of weeknight-friendly dishes can be made in under 30 minutes. A glossary of essential ingredients, complete with smart substitutions, ensures confidence for those new to Indonesian cuisine, while the broad range of recipes will appeal to confident cooks seeking creative meat-free meals.\u003c\/p\u003e\u003cp\u003eBeautifully written and lushly illustrated, \u003ci\u003eThe Indonesian Vegetarian Cookbook\u003c\/i\u003e is a tribute to a way of eating that has nourished generations - where local ingredients, ancestral knowledge, and colorful flavors converge in dishes that are as satisfying as they are sustainable.\u003c\/p\u003e","brand":"Phaidon Press, Incorporated","offers":[{"title":"Default Title","offer_id":48058643939486,"sku":"9781837291113","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781837291113.jpg?v=1785298640"},{"product_id":"the-vegan-asian-kitchen-100-plant-based-recipes-inspired-by-malaysia-china-thailand-and-beyond","title":"The Vegan Asian Kitchen","description":"\u003cb\u003eEast Asian classics made vegan—from Dim Sum dumplings to Sichuan-style Dan Dan noodles—inspired by beloved creator WoonHeng’s life immersing herself in Asia’s bold, vibrant flavors\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWoonHeng Chia, known for sharing recipes online under the handle @Woon.Heng, grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines. From the local markets and coffee shops to the dai chow stir fry joints where she and her loved ones would dine out, WoonHeng’s memories of home were shaped by the diverse and delicious flavors all around her. When she embraced a plant-based diet, she was inspired to master vegan versions of dishes from dim sum and noodle stir fries to endlessly creative tofu and mushroom recipes. \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng’s own creations and favorite culinary memories. \u003cbr\u003e\u003cbr\u003ePacked with delicious recipes such as nasi lemak, sweet-and-sour “pork,” crispy-bottom potstickers, eggplant “unagi” rice bowls, and silky mapo tofu, \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e showcases crave-worthy plant-based cooking. WoonHeng also shares Malaysia street food treasures such as roti canai and Thai favorites like drunken noodles. She also transforms mushrooms into the popular Hainanese “chicken” rice and offers homecooked dishes inspired by her mothers, alongside touching family stories and insights on Malaysian and Chinese cultural traditions.\u003cbr\u003eIncluding a guide to key pantry ingredients like noodles and specialty greens, and a must-have basics chapter for making condiments like Sambal and Chili Oil at home, this cookbook is what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking.","brand":"Penguin Group","offers":[{"title":"Default Title","offer_id":48058720026782,"sku":"9780593543290","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593543290.jpg?v=1785299543"},{"product_id":"vegana-italiana-traditional-italian-the-plant-based-way","title":"Vegana Italiana","description":"\u003cb\u003eDiscover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“Part love letter to Italy, part encyclopedia of plant-based technique, \u003ci\u003eVegana Italiana\u003c\/i\u003e is a joyous celebration of food, family, and heart. I want to make everything in this book!”—Joanne Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEver wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, \u003ci\u003eVegana Italiana\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003eoffers more than 100 vegan Italian recipes inspired by her family’s meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. \u003cbr\u003e\u003cbr\u003eWhen Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. \u003cbr\u003e\u003cbr\u003eWith tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, \u003ci\u003eVegana Italiana\u003c\/i\u003e includes delicious recipes like:\u003cbr\u003e\u003cbr\u003e• \u003cb\u003eThe Basics:\u003c\/b\u003e Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli\u003cbr\u003e• \u003cb\u003eAntipasti: \u003c\/b\u003eBruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini\u003cbr\u003e• \u003cb\u003eInsalata e Verdure: \u003c\/b\u003eCaprese, Peppas, and Stuffed Artichokes\u003cbr\u003e• \u003cb\u003eSoups and Stews:\u003c\/b\u003e Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup\u003cbr\u003e• \u003cb\u003ePasta: \u003c\/b\u003eRavioli Pomodoro, Pesto Calabrese, and Cacio e Pepe\u003cbr\u003e• \u003cb\u003eSecondi: \u003c\/b\u003eEggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto\u003cbr\u003e• \u003cb\u003eDolci: \u003c\/b\u003eTiramisu, Panna Cotta, and Lemon Mint Granita\u003cbr\u003e\u003cbr\u003eComplete with gorgeous full-color photography taken at Pura Vita, \u003ci\u003eVegana Italiana\u003c\/i\u003e is your ultimate guide to vegan Italian cooking.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48084567130270,"sku":"9780593736173","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593736173.jpg?v=1785859838"},{"product_id":"vegetables-the-italian-way-turning-simple-and-fresh-into-extraordinary","title":"Vegetables the Italian Way","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eCucina Povera \u003c\/i\u003eauthor Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eItalians have a gift for making vegetables shine. It's about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it's eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy's cucina povera where seasonal vegetables dishes are nourishing everyday meals.\u003cbr\u003e\u003cbr\u003eThe recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga--Italian home cooking. They include some of Italy's most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.\u003cbr\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48084586234014,"sku":"9781648294679","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781648294679.jpg?v=1785860058"},{"product_id":"bowl-vegetarian-recipes-for-ramen-pho-bibimbap-dumplings-and-other-one-dish-meals","title":"Bowl","description":"\u003cp\u003e\u003cstrong\u003eFlavorful vegetarian versions of America's favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eA restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today--but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.\u003cbr\u003e\u003cbr\u003eVolger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.\u003cbr\u003e\u003cbr\u003eVolger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.\u003cbr\u003e\u003c\/p\u003e","brand":"A Rux Martin Book, Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":48084648394910,"sku":"9780544325289","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780544325289.jpg?v=1785861771"},{"product_id":"plenty-vibrant-vegetable-recipes-from-londons-ottolenghi","title":"Plenty","description":"\u003cb\u003eThe cookbook that launched Yotam Ottolenghi as an international food celebrity. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA must-have collection of over 120 vegetarian recipes:\u003c\/b\u003e A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. \u003cul\u003e\n\u003cli\u003eEssential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient. \u003c\/li\u003e\n\u003cli\u003eOne of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eIf you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you'll love this Ottolenghi cookbook, Plenty. \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003eAn indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. \u003c\/li\u003e\n\u003cli\u003eMouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more. \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":48091620442270,"sku":"9781452101248","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781452101248.jpg?v=1786031041"},{"product_id":"ottolenghi-flavor-a-cookbook","title":"Ottolenghi Flavor","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • The author of \u003ci\u003ePlenty\u003c\/i\u003e teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.\u003cbr\u003e\u003cbr\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e• NPR • \u003ci\u003eThe Washington Post\u003c\/i\u003e • \u003ci\u003eThe Guardian \u003c\/i\u003e• \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e• \u003ci\u003eNational Geographic\u003c\/i\u003e • \u003ci\u003eTown \u0026amp; Country \u003c\/i\u003e• \u003ci\u003eEpicurious\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Bold, innovative recipes . . . make this book truly thrilling.”—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eLevel up your vegetables.\u003c\/i\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003cb\u003eprocess\u003c\/b\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003cb\u003epairing\u003c\/b\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003cb\u003eproduce\u003c\/b\u003e that has the innate ability to make dishes shine. \u003cbr\u003e\u003cbr\u003eWith main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003ci\u003eOttolenghi Flavor\u003c\/i\u003e is a revolutionary approach to vegetable cooking.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091621916830,"sku":"9780399581755","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780399581755.jpg?v=1786031131"},{"product_id":"plenty-more-vibrant-vegetable-cooking-from-londons-ottolenghi","title":"Plenty More","description":"\u003cb\u003eThe hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook \u003ci\u003ePlenty\u003c\/i\u003e, featuring more than 150 vegetarian dishes organized by cooking method.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eYotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling \u003ci\u003ePlenty\u003c\/i\u003e, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, \u003ci\u003ePlenty More\u003c\/i\u003e is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48091637678238,"sku":"9781607746218","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781607746218.jpg?v=1786031578"},{"product_id":"boustany-a-celebration-of-vegetables-from-my-palestine","title":"Boustany","description":"\u003cb\u003eCelebrate the diverse cuisine of Palestine with more than 100 plant-based and vegetarian recipes for festive meals, breads, desserts, and more, from the award-winning co-author of \u003ci\u003eJerusalem, Falastin \u003c\/i\u003eand co-founder of Ottolenghi.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“With recipes rooted in nostalgia and memory, Sami Tamimi brings his heritage to life, plate by plate.”—Andy Baraghani, James Beard award–winning author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe first solo cookbook from Ottolenghi co-founder Sami Tamimi, \u003ci\u003eBoustany\u003c\/i\u003e is anhomage to Palestinian food and culture. \"Boustany\" translates from Arabic as \"my garden,\" which reflects Sami's signature style and approach to food: colorful and simple vegetable- and grain-led dishes. Bold, inspiring and ever-evolving, \u003ci\u003eBoustany\u003c\/i\u003e picks up where \u003ci\u003eFalastin\u003c\/i\u003e left off, with flavor-packed vegetable-based dishes, including pantry items, midweek easy meals and special to-be-shared dishes. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. \u003cbr\u003e\u003cbr\u003eThis is how Sami grew up eating—platters of eggplant and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the 100 vegan and vegetarian dishes he has known, loved, cooked, and shared with friends, including:\u003cbr\u003e\u003cbr\u003e\u003cb\u003e• Braised eggs with pita bread, tomatoes \u0026amp; za’atar\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Smoky chickpeas with cilantro tahini\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Crushed butter beans with orange, makdous \u0026amp; mint\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Fried halloumi with purslane salad\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Couscous fritters with preserved lemon yogurt\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Jerusalem sesame bread \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Fenugreek \u0026amp; onion buns\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Pan-baked tahini, halva \u0026amp; coffee brownie\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e• Labneh \u0026amp; pomegranate ice cream \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBoustany \u003c\/i\u003eis filled with vibrant and lively photographs of everyday meals that invite you into Sami's home. With recipes for breads, dinner parties, fermenting your own vegetables, and more, Sami shares the cultural fabric of Palestine through his eyes.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48091863711902,"sku":"9781984863188","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984863188.jpg?v=1786041444"},{"product_id":"the-moosewood-restaurant-table-250-brand-new-recipes-from-the-natural-foods-restaurant-that-revolutionized-eating-in-america","title":"The Moosewood Restaurant Table","description":"\u003cp\u003e\u003cb\u003e\"It's Moosewood's world. We're just eating in it.\" —Christine Muhlke, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThe creators of America’s beloved natural foods restaurant, Moosewood, are back with \u003ci\u003eThe Moosewood Restaurant Table\u003c\/i\u003e, a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious \u003ci\u003eand\u003c\/i\u003e healthy meals. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well... their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book...” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet.\u003cbr\u003e\u003cbr\u003eAll this experimentation has led them to some great new recipes:\u003cbr\u003eTwo Potato Tomato Curry\u003cbr\u003eCashew-Crusted Chickpea Burgers\u003cbr\u003eCuban Picadillo with Tofu\u003cbr\u003ePot Pies for Autumn\u003cbr\u003eWinter and Spring\u003cbr\u003eButternut Latkes\u003cbr\u003eJamaican Jerk Tempeh Patties\u003cbr\u003eand plenty more.\u003cbr\u003e\u003cbr\u003eOf course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, \u003ci\u003eThe Moosewood Restaurant Table \u003c\/i\u003eis the next classic from the restaurant that revolutionized natural eating in the US.\u003c\/p\u003e","brand":"St. Martin's Publishing Group","offers":[{"title":"Default Title","offer_id":48091956576414,"sku":"9781250415042","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781250415042-cover-f0dd4f451b546ee4cb24.jpg?v=1786045951"},{"product_id":"how-to-cook-everything-vegetarian-simple-meatless-recipes-for-great-food","title":"How to Cook Everything Vegetarian","description":"\u003cp\u003e\u003cstrong\u003eThe ultimate guide to meatless meals, completely updated and better than ever\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eTen years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet--health, sustainability, and ethics--continue to resonate with more and more Americans, whether or not they're fully vegetarian.\u003c\/p\u003e\n\u003cp\u003eThis new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout.\u003c\/p\u003e\n\u003cp\u003eWith these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.\u003c\/p\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":48091965784222,"sku":"9781118455647","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781118455647.jpg?v=1786046808"},{"product_id":"six-seasons-a-new-way-with-vegetables","title":"Six Seasons: A New Way with Vegetables","description":"\u003cb\u003eWinner, James Beard Award for Best Book in Vegetable-Focused Cooking\u003cbr\u003e\u003cbr\u003e Named a Best Cookbook of the Year by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eThe Atlantic\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood Network Magazine\u003c\/i\u003e,\u003ci\u003e Every Day with Rachael Ray\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eSeattle Times\u003c\/i\u003e, \u003ci\u003eMilwaukee Journal-Sentinel\u003c\/i\u003e, \u003ci\u003eLibrary Journal\u003c\/i\u003e, Eater, and more\u003cbr\u003e\u003cbr\u003e “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [\u003ci\u003eSix Seasons\u003c\/i\u003e is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Lucky Peach\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eSix Seasons\u003c\/i\u003e, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.","brand":"Artisan Books","offers":[{"title":"Default Title","offer_id":48093429825694,"sku":"9781579656317","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781579656317-cover-545685ca27155075bd21.jpg?v=1786074159"},{"product_id":"the-vegetable-butcher-how-to-select-prep-slice-dice-and-masterfully-cook-vegetables-from-artichokes-to-zucchini","title":"The Vegetable Butcher","description":"\u003cp\u003e\u003cb\u003eWinner, IACP Cookbook Awards for Single Subject and People's Choice.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.\u003cbr\u003e\u003cbr\u003eIn step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.\u003cbr\u003e\u003cbr\u003eAdditionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.\u003cbr\u003e\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48093439426718,"sku":"9780761180524","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780761180524-cover-4dab5fd8870d59c3d66b.jpg?v=1786075026"},{"product_id":"on-vegetables","title":"On Vegetables","description":"\u003cp\u003e\u003cstrong\u003eThe highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKnown for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":48123900199070,"sku":"9780714873909","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/Vegetables.jpg?v=1786419738"},{"product_id":"the-moosewood-cookbook","title":"The Moosewood Cookbook","description":"\u003cb\u003e\u003ci\u003eThe Moosewood Cookbook\u003c\/i\u003e has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the \u003ci\u003eNe\u003c\/i\u003ew \u003ci\u003eYork Times\u003c\/i\u003e, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eIn 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the\u003ci\u003e Moosewood Cookbook\u003c\/i\u003e has become one of the most influential and beloved cookbooks of all time—inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s\u003ci\u003e Moosewood Cookbook\u003c\/i\u003e has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering \u003ci\u003eMoosewood \u003c\/i\u003ewill treasure.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48124079440030,"sku":"9781607747390","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781607747390-cover-1160aa17422cb8ddaa77.jpg?v=1786429188"},{"product_id":"kapusta","title":"Kapusta","description":"\u003cp\u003e\u003cb\u003e\"\u003ci\u003eCome for the food and stay for the stories - every curious cook will take a leaf out of this book.\u003c\/i\u003e\" - Yotam Ottolenghi\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eA rare cookbook that engages our thinking and delights our senses.\u003c\/i\u003e\" - Olia Hercules\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eThis book is just as warm and inviting and shines a fresh light on the world of Eastern European food.\u003c\/i\u003e\" - Zuza Zak\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA culinary journey across Eastern Europe, \u003ci\u003eKapusta \u003c\/i\u003ecelebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFocusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA.\u003c\/p\u003e\n\u003cp\u003eRecipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut Pâté, and a range of sauerkrauts.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eKapusta\u003c\/i\u003e bursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region.\u003c\/p\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":48130209677470,"sku":"9781784885854","price":16.77,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/Kapusta.jpg?v=1786557528"},{"product_id":"centerpiece","title":"Centerpiece","description":"\u003cp\u003e\u003cstrong\u003eVibrant vegetarian recipes from celebrated chef Helen Graham \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYOTAM OTTOLENGHI: \"Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.\" \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: center stage. Drawing inspiration from the rich flavors of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table.\u003c\/p\u003e\n\u003cp\u003eWith accessible ingredients and simple methods, Helen's flavor-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.\u003c\/p\u003e\n\u003cp\u003e Contents includes: - The Meal Before the Meal, including Mushrooms with Tamari \u0026amp; Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon 'Honey' - The Main Event, including Harissa Roast Carrots, Mango Labneh \u0026amp; Mint and Hispi Cabbage with Date Butter \u0026amp; Tahini - On the Side, including Potato Salad with Basil Zhoug \u0026amp; Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots - Something Sweet, including Za'atar \u0026amp; Cherry Chocolate Refrigerator Cake Bars and Poppy Seed \u0026amp; Orange Blossom Babka\u003c\/p\u003e\n\u003cp\u003eHelen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen. \u003c\/p\u003e","brand":"Aster","offers":[{"title":"Default Title","offer_id":48130215411870,"sku":"9781783256549","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781783256549-cover-5dcf6d624a97e5bbaa38.jpg?v=1786557599"},{"product_id":"eat-with-afia","title":"Eat with Afia","description":"\u003cb\u003eA rich collection of plant-based Ghanaian recipes and some of West Africa’s singularly iconic dishes—from the beloved creator of Eat with Afia\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAfia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family’s Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more. So, when her family immigrated to North America and Afia found herself drawn to a plant-based lifestyle, she worried that her connection to her home country would be lost. But happily, as she immersed herself more in West Africa’s culinary traditions, seeking to learn about and replicate the recipes she grew up on, food offered that connection to Ghana. In \u003ci\u003eEat with Afia\u003c\/i\u003e, Afia assembles a warm and ever-comforting blend of recipes that pay homage to Ghanaian cuisine from a plant-based perspective. \u003cbr\u003e\u003cbr\u003eIncluding stories of Ghanaian foodways, culture and family traditions, \u003ci\u003eEat with Afia\u003c\/i\u003e is an irresistible invitation to explore with Afia as she cooks her way through Ghanaian classics and her favorite dishes. From quick bites like Kebab Mushrooms and Roasted Plantains to hearty meals like Groundnut Soup and Garden Egg Stew, and, of course, Afia’s recipe for Jollof Rice, this is a collection of recipes to delight all of your senses. Bursting with vibrant photography, \u003ci\u003eEat with Afia\u003c\/i\u003e is a heartfelt plant-based journey into an exciting cuisine.","brand":"Penguin Group","offers":[{"title":"Default Title","offer_id":48136696070302,"sku":"9780593850954","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593850954-cover-f5a90f4fb7659b280a8b.jpg?v=1786650737"},{"product_id":"happy-snacking-dont-die","title":"Happy Snacking, Don't Die!","description":"\u003cp\u003e\u003cstrong\u003eBeloved social media sensation Black Forager’s long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAlexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the delicious and wild foods hiding in plain sight. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.\u003cbr\u003e\u003cbr\u003eHappy Snacking, Don’t Die! is a one-of-a-kind collection of recipes and foraging wisdom that teaches you how to turn common plants, flowers, and fungi into yummy, plant-based meals. This unique work is almost like two books in one—foraging plant guide and vegan cookbook—organized by season to guide you through a year of appetizing discoveries. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. When fall arrives, you’ll be making savory mushroom dishes (a.k.a. chicken of the woods) like Maitake steak and bacon. And in winter, cozy up with Pine Shortbread Cookies and Oyster Mushroom Chowdah.\u003cbr\u003e\u003cbr\u003eWith helpful plant identification photos throughout, in addition to beautiful food photography and photos of Alexis, of course, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.\u003c\/p\u003e","brand":"S\u0026S\/Simon Element","offers":[{"title":"Default Title","offer_id":48143397748894,"sku":"9781668002544","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781668002544-cover-963ca2980b47154376b6.jpg?v=1786835351"},{"product_id":"big-vegan-flavor","title":"Big Vegan Flavor","description":"\u003cb\u003eThe instant \u003ci\u003eNew York Times\u003c\/i\u003e bestseller\u003cbr\u003e \u003cbr\u003e2025 James Beard Foundation Award Nominee\u003cbr\u003e\u003cbr\u003eNamed a Best Cookbook of 2024 by NPR, \u003ci\u003eVegNews, \u003c\/i\u003eand \u003ci\u003eThe Portland Press Herald\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003eA groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant Life\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, \u003ci\u003emust-have-more\u003c\/i\u003e textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.\u003cbr\u003e\u003cbr\u003eAs Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve \u003ci\u003ebig flavor\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eThis book illuminates not only the \u003ci\u003ehow, \u003c\/i\u003ebut the\u003ci\u003e why \u003c\/i\u003eof these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy “flavor boosters” that add depth or pop to all kinds of dishes, simple swaps for whatever you’re craving or have on-hand, make ahead tips, and more, \u003ci\u003eBig Vegan Flavor\u003c\/i\u003e is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. Or use Nisha’s favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite.\u003cbr\u003e\u003cbr\u003eA timely and visionary cookbook, \u003ci\u003eBig Vegan Flavor \u003c\/i\u003eis destined to become a classic.","brand":"Penguin","offers":[{"title":"Default Title","offer_id":48143404761246,"sku":"9780593328934","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593328934-cover-0660078e44cf07da1a61.jpg?v=1786835601"},{"product_id":"stop-playin-go-vegan","title":"Stop Playin', Go Vegan","description":"\u003cp\u003e\u003cstrong\u003eStop Playin', Go Vegan: Getting Serious with Healthy Vegan Recipes to Prevent and Reverse Disease! is your guide to living your healthiest, most vibrant life. With over 110 flavorful recipes, this book makes embracing a plant-based lifestyle simple, satisfying, and genuinely healthy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDr. Lathon shares recipes and strategies that transformed her health-and the lives of so many others. These dishes aren't just meals; many were part of her journey to healing from thyroid cancer. If you're new to plant-based eating or a seasoned veteran, this book has something for you. From energizing breakfasts and nutrient-packed main courses to desserts that are as wholesome as they are indulgent, each recipe is made with real, nourishing ingredients to support your health.\u003c\/p\u003e\n\u003cp\u003eWith a focus on using whole, unprocessed ingredients, Stop Playin', Go Vegan celebrates the joy of eating foods that heal. The book is organized into sections to help support your wellness goals. You'll find oil-free, immune-boosting recipes, cancer-fighting dishes full of antioxidants, and thyroid-nourishing meals. There's a section of probiotic-rich options for gut health, cherished family favorites, and even indulgent splurge recipes. Raw food lovers will enjoy a variety of fresh, vibrant choices, and even delicious desserts that don't compromise your health.\u003c\/p\u003e\n\u003cp\u003eWith favorite recipes like Walnut Meat Tacos, Butternut Squash Lasagna, and Chocolate Avocado Mousse, you'll see that food can be nourishing, creative and stunningly delicious. This book will show you how to make healthy eating easy and delicious!\u003c\/p\u003e","brand":"Staten House","offers":[{"title":"Default Title","offer_id":48143408267422,"sku":"9798896865810","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798896865810-cover-409cddc9ec9c25c41f07.jpg?v=1786835697"},{"product_id":"the-29-minute-vegan","title":"The 29-Minute Vegan","description":"\u003cp\u003e\u003cb\u003eAll hail, the reigning vegan queen is back! Bestselling vegan author Isa Chandra Moskowitz shows readers how to get a plant-based meal on the table in just under 30 minutes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you avoid cooking plant-based meals at home because they seems like a lot of work and\/or an investment of time, Isa Chandra Moskowitz is here to say: Nope. These are more than 100 crazy-easy, super-fast, satisfying vegan meals perfect for the pacing of our busy lives.\u003cbr\u003e\u003cbr\u003eMoskowitz's loyal fans count on her mastery of vegan cooking, unique flavor profiles, frank humor, and punk style to offer guidance on all aspects of vegan cooking. Her recipes appeal to both lifelong vegans and aspiring vegans who crave the flavors, aromas, and textures of meat.\u003cbr\u003e\u003cbr\u003eWhether you're hungry for a comforting Massaman Curry or need your Taco Tuesday fix, or just crave a super-fast Green Curry Tofu Noodle Salad, Moskowitz will have you set up faster than ordering in.\u003c\/p\u003e","brand":"Abrams, Incorporated","offers":[{"title":"Default Title","offer_id":48143411904670,"sku":"9781419770128","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781419770128-cover-925edfd16b9e3a547b6f.jpg?v=1786835819"},{"product_id":"the-korean-vegan-cookbook","title":"The Korean Vegan Cookbook","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003e\u003cb\u003eTHE INSTANT NEW YORK TIMES BESTSELLER \u003cb\u003e\u003cb\u003e\u003ci\u003e•\u003c\/i\u003e \u003c\/b\u003e\u003c\/b\u003eNAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.\u003cbr\u003e \u003cbr\u003eAs Joanne reveals, she’s often asked, “How can you be vegan \u003ci\u003eand\u003c\/i\u003e Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.\u003cbr\u003e \u003cbr\u003e\u003ci\u003eThe Korean Vegan Cookbook\u003c\/i\u003e is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.","brand":"Penguin","offers":[{"title":"Default Title","offer_id":48143427928222,"sku":"9780593084274","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593084274-cover-314ed347f5d6ca5d7924.jpg?v=1786835908"},{"product_id":"plantas","title":"Plantas","description":"\u003cp\u003e\u003cb\u003eWith \u003ci\u003ePlantas\u003c\/i\u003e, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada. \u003c\/b\u003e \u003cb\u003e - Jorge Gaviria, James Beard Award-winning author of \u003ci\u003eMASA\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eA celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJoin Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography, \u003ci\u003ePlantas\u003c\/i\u003e is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike, \u003ci\u003ePlantas\u003c\/i\u003e is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including:\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSalsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema\u003c\/li\u003e\n\u003cli\u003eTaco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos\u003c\/li\u003e\n\u003cli\u003eMain courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole\u003c\/li\u003e\n\u003cli\u003eDessert showstoppers like Tres Leches Cake, Churros and Chocoflan\u003c\/li\u003e\n\u003cli\u003eplus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFull of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life, \u003ci\u003ePlantas\u003c\/i\u003e is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants.\u003cbr\u003e\u003c\/p\u003e","brand":"Little Brown","offers":[{"title":"Default Title","offer_id":48143431467166,"sku":"9780316495103","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780316495103-cover-5df7425ceca43139e618.jpg?v=1786835986"},{"product_id":"seed-to-plate-soil-to-sky","title":"Seed to Plate, Soil to Sky","description":"\u003cp\u003e\u003cb\u003eWinner of Two IACP Awards\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao--with more than 100 recipes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhen these eight Native American plants crossed the ocean after 1492, the world's cuisines were changed forever. In \u003ci\u003eSeed to Plate, Soil to Sky\u003c\/i\u003e, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, \u003ci\u003eSeed to Plate, Soil to Sky\u003c\/i\u003e shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.\u003cbr\u003e\u003cbr\u003eA delicious, enlightening celebration of Indigenous foods and Southwestern flavors, \u003ci\u003eSeed to Plate, Soil to Sky\u003c\/i\u003e shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The \"Magic 8\" ingredients share the page--and plate--to create recipes that will transform your world.\u003c\/p\u003e","brand":"Hachette Books","offers":[{"title":"Default Title","offer_id":48153187647646,"sku":"9780306827297","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780306827297-cover-2ebb81fa54caed1edcb4.jpg?v=1786990426"},{"product_id":"easy-indian-vegetarian","title":"Easy Indian Vegetarian","description":"\u003cp\u003e\u003cb\u003eOver 70 simple and delicious vegetarian recipes from the queen of Indian home cooking, The Great British Bake Off's Chetna Makan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEnjoy authentic vegetarian Indian food at home with bestselling author Chetna Makan\u003cbr\u003e\u003cbr\u003eChetna's newest book takes inspiration from the incredible vegetarian food that India has to offer. From deliciously spiced Gujarati \u003ci\u003ethepla\u003c\/i\u003e to indulgently sweet \u003ci\u003ebalushahi\u003c\/i\u003e, Chetna's recipes celebrate the vibrant flavours of vegetarian Indian cuisine.\u003cbr\u003e\u003cbr\u003eFeaturing over 70 recipes with step-by-step instructions, you can easily recreate your favorite dishes at home. This book also includes a menu planner - perfect for everyday cooking on a busy schedule. Whether you're a meat-eater or vegetarian, you'll keep returning to this book for flavor-packed, creative and wholesome recipes.\u003cbr\u003e\u003cbr\u003eRecipes Include:\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 1: Snacks\u003c\/strong\u003e - Tomato chaat, Masala potato bonda, Chilli pakora\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 2: Veg \u003c\/strong\u003e- Chana dal \u0026amp; spinach, Yogurt onion curry, Papad courgette kadhi, Rainbow chard and peas sabzi\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 3: Dal \u003c\/strong\u003e- Black dal, Chana dal, Chickpea yogurt curry\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 4: Flatbreads\u003c\/strong\u003e - Onion paratha, Rice dosa, Masala puri\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 5: Rice\u003c\/strong\u003e - Vegetable and chickpea biryani, Green ginger pulao, Yogurt rice\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 6: Sides\u003c\/strong\u003e - Sugar snap peas raita, Roast cauliflower raita, Coriander ginger chutney,\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChapter 7: Sweet \u003c\/strong\u003e- Balushahi, Jaggery treat, Coconut barfi\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48153323569310,"sku":"9780600637752","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780600637752-cover-1ac39df53346777169d3.jpg?v=1786993140"},{"product_id":"aloha-veggies","title":"Aloha Veggies","description":"\u003cp\u003e\u003cstrong\u003eExplore Hawai‘i’s diverse culinary heritage through 100+ flavor-packed, approachable, plant-based recipes for local Hawai‘i favorites from the bestselling author of Aloha Kitchen. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Hawai‘i-born Alana Kysar returned home as an adult, Maui’s flourishing farmers’ markets and community crop shares inspired her to create veggie-centric spins on beloved local dishes. Hawai‘i's most iconic foods came to life with vibrant freshness and satisfying new textures.\u003c\/p\u003e\n\u003cp\u003eAloha Veggies brings this evolution of local Hawai‘i food to your kitchen, offering simple, irresistible, and nutritious recipes for everyday meals. Alana’s equation for a balanced veg-forward meal is based on the local Hawai‘i plate lunch: Main + Starch + Side = Complete Meal, plus a bonus sweet, of course.\u003c\/p\u003e\n\u003cp\u003eThe recipes in Aloha Veggies are organized by classic local flavors and dishes—from Mochiko, Loco Moco, and Adobo to Fried Rice, Poke, and Potato Mac Salad—each with four variations to try. Classic Mochiko sets you up with the batter typically used for fried chicken, tweaked to accommodate any veggies you please. For a twist, try Ginger-y or Sesame-y Mochiko variations. Pair Cabbage Adobo with Butternut Squash and Black Lentils with some Mushroomy Rice and an Everyday Quickle. Next week, try Braised Miso Eggplant with Pan-Seared Crispy Rice and Namasu Sweet Potato Salad.\u003c\/p\u003e\n\u003cp\u003eSince no meal is complete without a treat, Alana offers a rainbow of variations on favorite local Hawai‘i desserts from Passion Fruit Chiffon Cake to Ube Butter Mochi and more. Alongside mouthwatering recipes, Alana profiles farms and farmers growing some of her favorite produce, encouraging a renewed connection to the land and the people who grow our food.\u003c\/p\u003e\n\u003cp\u003eAloha Veggies reveals the limitless possibilities that arise when you center vegetables on your plate, inspiring a new generation of home cooks in Hawai‘i and beyond.\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":48154153746590,"sku":"9780593836194","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593836194-cover-7ad5c476fa5aff92233a.jpg?v=1787005617"},{"product_id":"black-rican-vegan","title":"Black Rican Vegan","description":"\u003cp\u003e\u003cb\u003eThe Best Latin \u0026amp; Soul Food Made Entirely Vegan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eGrowing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family’s recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she’s famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. \u003cbr\u003e\u003cbr\u003eThese 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi’s Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana’s ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in \u003ci\u003eBlack Rican Vegan\u003c\/i\u003e.\u003c\/p\u003e","brand":"Page Street Publishing","offers":[{"title":"Default Title","offer_id":48154565869726,"sku":"9781645677734","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781645677734-cover-788315d881537030a43b.jpg?v=1787015424"},{"product_id":"the-blue-zones-kitchen-one-pot-meals","title":"The Blue Zones Kitchen One Pot Meals","description":"\u003cb\u003e\u003ci\u003eAn instant New York Times Best Seller!\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e This mouthwatering cookbook features 100 quick and easy one-pot and one-pan plant-based recipes inspired by the blue zones, many made in 30 minutes or less.\u003cbr\u003e \u003cbr\u003e The #1 \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author and Emmy-winning host of Netflix's \u003ci\u003eLive to 100\u003c\/i\u003e helps busy home cooks boost their longevity with researched-based, easy-to-find healthy ingredients.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e After more than 20 years spent uncovering the secrets of the blue zones--the happiest and healthiest places around the world--Dan Buettner puts the lessons he's learned into practice with 100 research-backed recipes designed to boost your longevity.\u003cbr\u003e \u003cbr\u003e Inside you'll find easier-than-ever plant-based breakfasts, dinners, snacks, and sides inspired by the blue zones, with grocery store-available ingredients and made with flavors Americans love best, including: \u003cbr\u003e \u003cbr\u003e \u003cul\u003e \u003cli\u003eA protein-packed Tex-Mex Breakfast Skillet\u003c\/li\u003e \u003cli\u003eThe perfect crunchy snack: Crispy Roasted Chickpeas\u003c\/li\u003e \u003cli\u003eGood-for-the-soul Creamy White Bean and Tomato Soup\u003c\/li\u003e \u003cli\u003eA twist on a classic: a Deluxe Blue Zones Minestrone\u003c\/li\u003e \u003cli\u003eVeggie-loaded Spanakopita Pasta\u003c\/li\u003e \u003cli\u003eCrowd-pleasing Southern Style Sheet Pan BBQ Tofu with Sweet Corn and Green Beans\u003c\/li\u003e \u003cli\u003eAn easy Slow Cooker Bourguignon\u003c\/li\u003e \u003cli\u003eNo-Bake Peanut Butter and Honey Cookie Bites\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e Written with busy households in mind, these one pot, one pan, or one baking sheet recipes enable you to eat like the world's longest-lived people without spending hours in the kitchen.\u003cbr\u003e \u003cbr\u003e Perfect for busy families, health-minded home cooks, culinary enthusiasts, and anyone interested in eating the Blue Zones way, this is a cookbook that will change your diet--and your life.","brand":"Disney Publishing Worldwide","offers":[{"title":"Default Title","offer_id":48154610073758,"sku":"9781426224126","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781426224126-cover-4f2805a0d50c10a53106.jpg?v=1787015582"},{"product_id":"cooking-with-vegetables","title":"Cooking With Vegetables","description":"\u003cp\u003e‘A love letter to mighty veg; everyone needs this beautiful book.’ Jamie Oliver\u003cbr\u003e\u003cbr\u003e'A stunning guide to bold flavours inspiring us to cook with audacity and confidence. Plus, the recipes are good for you. What's not to love?' Jessie Inchauspé, #1 bestselling author of \u003ci\u003eThe Glucose Goddess Method\u003c\/i\u003e and \u003ci\u003eThe Glucose Revolution\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e‘This book encapsulates everything that makes Jesse such a special and unique cook. He has a meticulous attention to detail and deep understanding of culinary technique, resulting in perfectly crafted, original recipes. Care and love permeate every page. It is, without a doubt, a cookbook that you’ll use over and over again.’ Ben Lebus, founder of mob\u003cbr\u003e\u003cbr\u003e‘Everything in this book is EXACTLY what I want to eat. This is taste. And I’m not talking about just the food.’ Nick Grimshaw\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJesse Jenkins’ stunning debut cookbook offers distinctive, uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato - and ending up with a delicious meal, in over 100 inventive recipes. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e- Grilled Gem Lettuce with Marinated Artichokes and Anchovies\u003cbr\u003e- Miso-glazed Courgettes\u003cbr\u003e- Cold Spicy Sesame Peanut Green Beans\u003cbr\u003e- Grilled Peas, Pickled Tomato and Burrata\u003cbr\u003e- New Potato Salad with Capers, Olives and Dill\u003cbr\u003e- Date and Stilton Tart with Jalapeno Puff Pastry\u003cbr\u003e- Smokey Aubergine and Lentil Ragout\u003cbr\u003e- Roasted Shallots, Chorizo and Creamy beans\u003cbr\u003e- Kimchi Puttanesca\u003cbr\u003e- Braised Fennel with Spicy Chickpeas and Goats Curd\u003cbr\u003e- Joan’s Molasses Cookies\u003cbr\u003e\u003cbr\u003eJesse, or Another Day in Paradise, combines the fresh, casual approach of his Californian roots with shareable everyday cooking and brings the techniques and care to vegetables that we often associate with meat of fish, building up layers of flavour and achieving in wonderful results whether you eat meat, fish or plant based.\u003c\/p\u003e","brand":"Pan Macmillan","offers":[{"title":"Default Title","offer_id":48163203874974,"sku":"9781035053339","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781035053339-cover-e41c04eebc691f79248c.jpg?v=1787101538"},{"product_id":"isa-does-it","title":"Isa Does It","description":"\u003cp\u003e\u003cb\u003eRecipes, tips, and strategies for easy, delicious vegan meals every day of the week, from America's bestselling vegan cookbook author.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eHow does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In \u003ci\u003eIsa Does It\u003c\/i\u003e, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap.\u003c\/p\u003e\n\u003cp\u003eMouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be.The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.\u003c\/p\u003e","brand":"Little, Brown","offers":[{"title":"Default Title","offer_id":48168435974302,"sku":"9780316221900","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/Isa.jpg?v=1787162681"},{"product_id":"every-leaf-every-stem","title":"Every Leaf, Every Stem","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eDiscover the joy of cooking the produce of each season with vibrant, creative, and approachable recipes from the acclaimed food content creator Pierce Abernathy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTurning to the flavors of fresh, seasonal produce for inspiration, Pierce Abernathy’s superpower is making unfamiliar or overlooked vegetables thrilling. With his laid-back approach and uniquely appealing recipes, he has attracted a devoted online following for his creativity in transforming healthy ingredients into meals that feel luxurious and indulgent. You'll never tire of your market haul with Pierce’s fresh take on vegetarian cooking—lots of dips, twists on classics, and unexpected turns that make your dish sublime. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eEvery Leaf, Every Stem\u003c\/i\u003e\u003cspan\u003e, seasonal ingredients take center stage in delicious and doable dishes like a flavorful summertime \u003c\/span\u003e\u003cb\u003ePanzanella with Peaches and Fried Basil \u003c\/b\u003e\u003cspan\u003eand a silky\u003c\/span\u003e\u003cb\u003e Squash Soup with Kimchi and Nori Croutons \u003c\/b\u003e\u003cspan\u003efor winter. There are plenty of his signature dips, like a vegan \u003c\/span\u003e\u003cb\u003eSwiss Chard and Artichoke Dip, \u003c\/b\u003e\u003cspan\u003eand desserts, like a\u003c\/span\u003e\u003cb\u003e Rhubarb and Fennel Upside Down Cake\u003c\/b\u003e\u003cspan\u003e. For year-round flexibility, Pierce also includes a chapter of evergreen dishes that can be made with pantry staples and readily available produce, like a versatile \u003c\/span\u003e\u003cb\u003eRoasted Pepper Caponata\u003c\/b\u003e\u003cspan\u003e and a perfect \u003c\/span\u003e\u003cb\u003eShaved Fennel Salad\u003c\/b\u003e\u003cspan\u003e. The recipes flow naturally from light and crunchy to hearty and generous, so you can follow your cravings to a satisfying, plant-based meal, whether you’re coming home from the farmers’ market or your local grocery store.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eEvery Leaf, Every Stem\u003c\/i\u003e\u003cspan\u003e invites readers to explore new ingredients and experiment with techniques to gain more confidence in the kitchen. With his creative approach to cooking, Pierce demystifies the foods you might be nervous to try by showing you how delicious they can be without a lot of fuss.\u003c\/span\u003e\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":48168792031390,"sku":"9780593800171","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593800171-cover-a8b45a775828d4c3c388.jpg?v=1787165185"},{"product_id":"back-to-green","title":"Back to Green","description":"\u003cb\u003eMarcus Samuelsson, Award-Winning Chef, restaurateur, activist, and cookbook author explores the history of plant-forward eating around the globe, learning from chefs and farmers from the Caribbean and South America to East Asia and Africa, highlighting healthful global produce and food traditions\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn recent years, Marcus Samuelsson has reimagined the way he cooks, focusing more and more on nourishing, healthy, “of-the-earth\" ingredients from around the world: coconut, rice, corn, acai, plantains, teff, chillis and more. As Marcus illuminates, these ancient ingredients are heirlooms, telling stories of ancestry, migration, and resilience. They bind communities, and if we look closer, they also offer a path toward healthy living.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBack to Green\u003c\/i\u003e, Marcus inspires readers to rediscover the cuisines of the globe that have provided us with healthy, delicious food for centuries. Countries in the Caribbean, the Americas, the Pacific, Asia, and Africa have long incorporated “superfoods” into their diets. The diverse and delicious recipes in this book include:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003ePapaya Passion Fruit Smoothie\u003c\/li\u003e\n\u003cli\u003eSteamed Black Cod with Spicy Pineapple Salsa\u003c\/li\u003e\n\u003cli\u003eEggplant Omelet with Banana Ketchup\u003c\/li\u003e\n\u003cli\u003eRice Noodle Bowl with Ginger and Garlic Broth\u003c\/li\u003e\n\u003cli\u003eLentil Salad with Coconut Turmeric Vinaigrette\u003c\/li\u003e\n\u003cli\u003eVegetarian Injera Lasagna\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWith profiles of chefs and producers all over the world, \u003ci\u003eBack to Green\u003c\/i\u003e is a sweeping and groundbreaking celebration of cultures that have long looked at food through the lens of sustainability, ritual, and healing. It is a trek around the globe that will lead you back home to your kitchen, armed with soul-nourishing recipes that are waiting to be honored and passed down through generations once more.","brand":"Penguin Group","offers":[{"title":"Default Title","offer_id":48169545269406,"sku":"9780593715222","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593715222-cover-882f9466fa988cb7b793.jpg?v=1787180344"},{"product_id":"vegan-africa-plant-based-recipes-from-ethiopia-to-senegal","title":"Vegan Africa","description":"\u003cp\u003e\u003cb\u003eAuthentically African, plant-based cooking— in 70 irresistible recipes that take readers on a journey across the continent\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom Ethiopia to Kenya, Rwanda to South Africa, there are naturally vegan recipes just waiting to be enjoyed, wherever you are! Marie Kacouchia explores the plant-based cuisines of over 15 African countries in 70 recipes—including flavorful mains, rice dishes, sauces, snacks, desserts, and drinks.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCassava Tabbouleh with Radishes and Herbs\u003c\/li\u003e\n\u003cli\u003eCauliflower Yassa with Olives\u003c\/li\u003e\n\u003cli\u003ePaprika-Spiced Plantain Chips\u003c\/li\u003e\n\u003cli\u003eMango-Chili Sauce\u003c\/li\u003e\n\u003cli\u003eSpiced Hot Chocolate, and more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKacouchia’s expertise—and cherished memories of her childhood on the Ivory Coast—shine throughout this gorgeous cookbook. Plus, she spotlights African superfoods like cacao, garlic, ginger, and sweet potato. The healthy recipes in\u003ci\u003e Vegan Africa\u003c\/i\u003e are sure to satisfy both newcomers to African cooking and readers of African heritage alike!\u003c\/p\u003e","brand":"The Experiment","offers":[{"title":"Default Title","offer_id":48173420150942,"sku":"9781615199006","price":25.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781615199006-cover-79bcbbd494cc983feb40.jpg?v=1787250213"},{"product_id":"garden-variety","title":"Garden Variety","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eA new cookbook focused on garden-fresh recipes from the beloved home cook, photographer, and creator of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGrowing up, while Timothy Pakron watched his father tend to his garden, he knew that someday he would want to put down the same kind of roots in a backyard of his own. When he moved to New Orleans after writing his first cookbook, \u003c\/span\u003e\u003ci\u003eMississippi Vegan\u003c\/i\u003e\u003cspan\u003e, he made his dream a reality and began growing a cornucopia of plants and produce in the plot of land behind his new home. From fragrant and zesty herbs to all manner of leafy greens, sturdy root vegetables, lush fruit, and more, Timothy now cooks with fresh ingredients from his flourishing garden regularly, letting them inspire his recipes while also guiding him through the seasons in the kitchen. In \u003c\/span\u003e\u003ci\u003eGarden Variety\u003c\/i\u003e\u003cspan\u003e, he encourages readers to develop a deeper connection with the natural world and shows us how to bring its delicious flavors to our plates.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTimothy’s approach to plant-based cooking is elegant, exciting, and approachable, with a Southern flair. With vibrant vegetable dishes like his \u003c\/span\u003e\u003ci\u003eBay Leaf Roasted Corn\u003c\/i\u003e\u003cspan\u003e with miso chive butter and \u003c\/span\u003e\u003ci\u003eCrispy Okra \u0026amp; Turmeric Rice\u003c\/i\u003e\u003cspan\u003e with fried curry leaves and peanuts, to more hearty dishes like his \u003c\/span\u003e\u003ci\u003eGarden Gumbo\u003c\/i\u003e\u003cspan\u003e with roasted mushrooms and \u003c\/span\u003e\u003ci\u003eOven-Braised Cabbage\u003c\/i\u003e\u003cspan\u003e with black-eyed pea hummus, \u003c\/span\u003e\u003ci\u003eGarden Variety\u003c\/i\u003e\u003cspan\u003e is full of ingenious recipes that will transform your cooking. With practical tips for roasting and sautéing any vegetable, baking your own rice to keep on hand, making perfectly seasoned beans every time, and leveling up any dish with essential, homemade condiments, \u003c\/span\u003e\u003ci\u003eGarden Variety\u003c\/i\u003e\u003cspan\u003e makes it simple to cook plant-based from scratch, in addition to being an invaluable resource for how to use seasonal produce. Beautifully photographed by Timothy himself, it is both a work of art and a celebration of the magic of cooking with ingredients from the earth.\u003c\/span\u003e\u003c\/p\u003e","brand":"Avery","offers":[{"title":"Default Title","offer_id":48181887598750,"sku":"9780593715246","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593715246-cover-b6c36149a29f29a2ef51.jpg?v=1787416246"},{"product_id":"veg-everything","title":"Veg Everything","description":"\u003cb\u003eThis collection of 100 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eHave you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, \u003ci\u003eVeg Everything \u003c\/i\u003ewill change how you think about plant-forward meals.\u003cbr\u003e\u003cbr\u003eCurated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” \u003ci\u003eVeg Everything \u003c\/i\u003eserves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.” \u003cbr\u003e\u003cbr\u003eEnjoy every bite of 100 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.\u003cbr\u003e\u003cbr\u003eThink \u003cb\u003eCauliflower Shawarma with Tahini \u003c\/b\u003efor a weeknight dinner, with leftovers for lunch; \u003cb\u003eSpicy Tomato Beans and Greens \u003c\/b\u003eto work magic with pantry staples; \u003cb\u003eCreamed Greens Pot Pie \u003c\/b\u003eon a holiday table; or a \u003cb\u003eGolden Potato and Greens Soup \u003c\/b\u003ethat turns crisper-drawer veggies into the main event. \u003cbr\u003e\u003cbr\u003eFeaturing time-tested recipes and expert guidance from trusted writers \u003cb\u003eMelissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon \u003c\/b\u003eand more, \u003ci\u003eVeg Everything\u003c\/i\u003e is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical and everyone in between.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48181897396382,"sku":"9780593836620","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593836620-cover-f3b5a891cba34dd8087f.jpg?v=1787416672"},{"product_id":"love-and-lemons-pop-of-flavor","title":"Love and Lemons Pop of Flavor","description":"\u003cp\u003eThe New York Times bestselling author of the Love \u0026amp; Lemons cookbooks is back with simple, ingenious hacks to level up the flavor in your everyday cooking.\u003c\/p\u003e\n\u003cp\u003eWhat are you craving? Whether it’s something hot and peppery, zingy and light, or crispy and crunchy, Jeanine Donofrio, creator of the wildly successful Love \u0026amp; Lemons blog, has developed the perfect formula to deliver maximum flavor. In Love \u0026amp; Lemons Pop of Flavor, Jeanine encourages you to let your cravings be your guide when cooking.\u003c\/p\u003e\n\u003cp\u003eThis is Love \u0026amp; Lemons at its most imaginative, flexible, and flavor packed. For Jeanine, the secret to making exciting meals with a fresh spin is relying on flavor-boosting components. Each chapter focuses on a different category—Saucy, Spicy, Crunchy, Herby, Tangy, or Sweet—and highlights a handful of Jeanine’s go-to components along with simple meals. Try her Eggplant Yogurt Sauce drizzled on Zucchini Gyros and Falafel Spiced Sheet Pan Fries. Or use Jalapeño Radish Pickles to spice up Smoky Potato Tacos and Cold Ginger Sesame Udon noodles. Lemon Za'atar Bread Crumbs add a satisfying crunch to Fennel Parmesan and Crispy Chickpea Fritters.\u003c\/p\u003e\n\u003cp\u003eAlways easy to prep ahead and repurpose, these sauces, sprinkles, and more will become your secret weapons to banish any cooking rut for good. They’ll make any meal irresistible.\u003c\/p\u003e","brand":"Avery","offers":[{"title":"Default Title","offer_id":48184029577374,"sku":"9780593853146","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593853146-cover-5b4e160397fd14e856df.jpg?v=1787440707"},{"product_id":"the-plum-village-cookbook","title":"The Plum Village Cookbook","description":"\u003cb\u003eEnjoy seasonal, locally grown, organic, and delicious meals with the monks and nuns of the internationally renowned mindfulness practice center Plum Village in France\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith more than 108 recipes, \u003ci\u003eThe Plum Village Cookbook \u003c\/i\u003egives aspiring mindful chefs all they need to recreate the mouthwatering, nourishing dishes from the famed French retreat center founded by Vietnamese Zen master Thich Nhat Hanh. From wholesome breakfasts to main meals featuring the fresh vegetables grown on Plum Village's regenerative Happy Farms, the recipes in the book are easy to prepare and perfect for busy people wishing to slow down and savor their food mindfully. Reflecting the rich cultural and culinary diversity of this international tradition, the collection spans favorites of vegan Vietnamese temple cooking and wholefood traditions from France and other countries in Europe and Asia. \u003cbr\u003e\u003cbr\u003eTogether with the recipes selected by the nuns and monks of Plum Village, the book offers practices for mindful cooking, eating, and even washing the dishes to bring peace, calm, and joy to your everyday table.","brand":"Parallax Press","offers":[{"title":"Default Title","offer_id":48184052514974,"sku":"9780938077374","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780938077374-cover-5c5aadb43a62f8137701.jpg?v=1787441548"},{"product_id":"mindful-cooking","title":"Mindful Cooking","description":"Three-Michelin-starred chef Eric Ripert, the New York Times bestselling author of Vegetable Simple and Seafood Simple, brings together his two great passions as he explores how food can bring health, joy, mindfulness, and gratitude into our daily lives, with over 75 easy and delicious plant-based recipes.\u003cbr\u003e\u003cbr\u003eShowcasing delicious, vegetable-forward dishes—from vibrant salads like Radish \u0026amp; Turnip Carpaccio with Yuzu Kosho Vinaigrette to hearty mains like Dan Dan Noodles and Eggplant Schnitzel, from wholesome desserts like Avocado-Lime Tart to restorative juices and teas like Chrysanthemum, Chamomile \u0026amp; Verbena Infusion—Mindful Cooking invites us to reevaluate the way we think about cooking and eating. While traveling to Buddhist monasteries across Japan and Korea, Eric Ripert witnessed an entirely different relationship with food than he had ever seen before: one rooted in reverence, sustainability, and intention. He noticed that every seed planted, every ingredient prepared, and every meal shared was infused with care and purpose. The respect for nature and the understanding of food as nourishing both body and soul resonated deeply, inviting him to reevaluate the way he approached cooking and eating.\u003cbr\u003e\u003cbr\u003eFrom that revelation came an eclectic collection of recipes, drawing from wide range of culinary inspiration, including the flavors Chef Ripert experienced on his travels in Asia and the French classics of his youth. And above all, each dish is designed to be easy, nutritious, and joyful to make—not to mention totally delectable. But Mindful Cooking is far more than just recipes; Chef Ripert urges us to deepen our connection to what we eat, embrace cooking as an act of love, and recognize that every meal is an opportunity to nourish more than just our bodies.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48184059265182,"sku":"9780593978269","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593978269-cover-a3fdf61d7b29a5efeed0.jpg?v=1787442111"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/collections\/9780593715246-cover-b6c36149a29f29a2ef51.jpg?v=1787848089","url":"https:\/\/tavolabooks.com\/collections\/vegan-vegetarian.oembed?page=4","provider":"Tavola Books","version":"1.0","type":"link"}