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This comprehensive book is a reflection of the groundswell of enthusiasm for healthy eating … leafy greens in particular. Kale led the charge and now consumers are looking for new alternatives among these inexpensive, nutritious and versatile ingredients.
Dozens of varieties of leafy greens are featured (67 to be exact), each with a photograph for easy identification. They range from the well-known (spinach) to the trendy (kale and collards) to the obscure (items that mizuna and purslane). With the world growing smaller every day and our grocery store selections expanding, it's probably just a matter of time before you see these at your local grocers.
All the greens are listed alphabetically, and each listing contains:
Author: Susan Sampson
How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome, homegrown or locally sourced ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.
In this groundbreaking and original book, author Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a difference to both our lives and the health of our planet. This also isn’t so different from the compassionate concern for animals, people and the environment of the vegan way.
Interspersed with an abundance of delicious, healthy, wholesome and exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration … with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.
Author: GRAHAM BURNETT
Inside The Vegan Table, you'll be treated to practically limitless recipe and menu ideas, making it easy to satisfy any and all palates and preferences. From romantic meals for two to formal dinners, casual gatherings, children's parties and holiday feasts, you can keep the party going through every occasion and season.
Author: Colleen Patrick-Goudreau
With easy-to-follow recipes and gorgeous color photos, Vegan Desserts in Jars shows how to make tasty treats that are already in the perfect dish for serving, storing and sharing at parties. Portable, gift-able and delicious, this book's little delights are sure to make a big impression, including:
Author: Kris Holechek Peters
If you have a small family or want better-portioned vegan meals (that don't force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the resource you're looking for. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, this handy cookbook provides endless meal ideas that you can make with minimal effort and maximum taste. Just prep a few items the night before or morning of, and come home to a hot meal, side or dessert the moment you walk in the door!
The little slow cooker is so easy to use that it makes cooking every day a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you'll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You'll be amazed at what your little slow cooker can do!
Author: Kathy Hester
Kimberley Hasselbrink, the photographer behind The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor and texture to build gorgeous yet unfussy dishes for every season.
Author: Kimberley Hasselbrink
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