Evolving Vegan

From actor and avid traveler Mena Massoud comes a collection of diverse, delicious, and accessible vegan recipes inspired from dishes all over the world, perfect for the aspiring vegan! It’s safe to say that veganism is no longer just a trend. Lifelong vegans, part-time vegans, and the vegan curious are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality. The Evolving Vegan cookbook celebrates both flavors and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all! Some of the recipes you will learn to make include: -Sausage Shakshuka in a Skillet from the restaurant Chickpea in Vancouver -Young Coconut Ceviche from the restaurant Rosalinda in Toronto -BBQ Pulled “Pork” Jackfruit Sandwiches from the Butcher’s Son in Oakland, CA -Indian Tofu Curry from The Sudra in Portland, OR -Boston Cream Pie-Cake from Veggie Galaxy in Cambridge, MA -Plus authentic Egyptian dishes from Mena’s mother, and many from Mena’s own SoCal home kitchen Come travel with Mena to meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. Get a behind-the-scenes peek at the secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo. Containing recipes from many different countries and cultures, and including helpful tips for lifelong vegans or flexitarians looking to expand their repertoire of vegan dishes, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America.

"Don’t miss this." –TEEN PEOPLE Mara Valentine is in control. She’s a straight-A senior, a vegan, and her parents’ pride and joy. She’s neck-and-neck with her womanizing ex-boyfriend for number-one class ranking and plans to kick his salutatorian butt on her way out the door to Yale. Mara has her remaining months in Brockport all planned out, but the plan does not include having V, her slutty, pot-smoking, sixteen-year-old niece – yes, niece – come to live with her family. Nor does it involve lusting after her boss or dreaming about grilled cheese sandwiches every night. What does a control freak like Mara do when things start spinning wildly out of control? With insight, authenticity, and a healthy dose of humor, Carolyn Mackler creates an evolving Type A heroine that every reader will recognize – and root for.

Imagine desserts that are guilt-free, snacks that make your skin glow and mains that give you nutrient-rich satisfaction and aid weight loss. You're mood improves, you have enhanced concentration, productive sleep, better digestion and a reduced risk of heart disease. Intrigued? Meet MazValcorza, raw vegan convert and mastermind behind the gorgeous (and most importantly accessible) raw vegan book The Naked Vegan. As the owner and driving force behind Sydney's first organic, raw vegan, raw food and wholefoods café SadhanaKitchen, Mazhas compiled over 140 tasty raw vegan recipes, covering breakfast, juices, smoothies, breads, salad, ferments, mains, condiments, snacks, mylks, tonics and even desserts to help bring raw food to the everyday home. Also included are showstoppers for entertaining alongside her everyday staples to help make the transition to incorporate raw food into your diet as easy as possible. Look forward to starting your day with Corn & zucchini fritters with chilli jam and sour cream and a Pina colada zinger juice, munch on a Mexican fiesta salad with a side of Cheezypea and cauliflower croquettes for lunch, snack on Zucchini crackers and decide whether to feast on a dinner of Hawaiian & smoky BBQ pizzas.

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

The journalist and author of The Food Revolution offers a collection of essays on food politics, sustainability, and revolution. With words like food additives, GMOs, and Big Food buzzing around, it’s getting harder to choose what to eat. Even the most well-informed eaters could learn a thing or two about real food and the food system. Gathering and updating articles from his Huffington Post column, celebrated food politics journalist John Robbins presents his most recent observations along with never before published material. With commentaries on what we should and shouldn’t eat, Robbins brings us to the frontlines of today’s food revolution. From his undercover investigations of feedlots and slaughterhouses, to the slave trade behind chocolate and coffee, he gives readers a look into the importance of working for a more compassionate and environmentally responsible world. In No Happy Cows, you’ll learn about: · Greed and salmonella · Soy and Alzheimer's · Vitaminwater deception · And much more!

A cookbook and culinary toolkit of more than 100 recipes to get affordable, plant-based family meals on the table—in no time flat. For many years, Anna Pippus found herself exhausted at the thought of coming up with what to make for dinner every night, until finally she changed how she tackled cooking forever. In The Vegan Family Cookbook, Anna shares the approach she developed to eliminate her mealtime dread: daily cooking themes. Mondays are pasta, Tuesdays are bowls, Wednesdays are one-pot meals, and on Thursdays, it's all about stir-fries. Anna’s simple yet flavourful recipes have short ingredients lists and streamlined preparations. Kids will love Peanut Butter Banana Waffles and Mac and Cheesy with Broccoli (to name only a few!), while adults and parents will appreciate fuss-free takes on classics, such as Corn Soup with Sneaky Red Lentils, Lighter Kale Pesto Pasta, and Crispy Sweet and Sticky Tofu. The Vegan Family Cookbook is also filled with scrumptious ideas for breakfast, lunch, and snack time, to round out this family-friendly collection. Anna not only shows us what to cook, but how to cook nutritious and delicious vegan food, too. The Vegan Family Cookbook is filled with foundational cooking building blocks, like how to ensure your vegan dishes include enough flavour and texture and how to make soup without a recipe. She shares her mix-and-match approach to building bowls, complete with her family’s go-to combinations. In everyday life, we need practical, adaptable meals that come together easily. With this book at your side, you'll become a resourceful home cook, confidently feeding your family the best of what nature has to offer every day of the week.

More Vegan. More Vengeance. More Fizzle. Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals—no fuss, no b.s., just easy, cheap, delicious food. Several books later, the punk rock priestess of all things tasty and animal-free returns to her roots—and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesome-r, more in-the-kitchen tips with Fizzle—and full-color photos of those amazing dishes throughout.