• THE COMPLETE LEAFY GREENS COOKBOOK

    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:

    • Scientific and alternate names, and types
    • Historical information, including fascinating folk remedies
    • Nutritional information, as well as tasting notes
    • Recipes that correspond to the particular green
    • How to buy, store, prepare and cook the green
    • Measures and substitutions, equivalents
    • Intriguing and entertaining sidebar boxes
    Award-winning food writer Susan Sampson has created 250 outstanding vegan recipes, a wide and wonderful variety that can be enjoyed as main dishes, sides and even breakfast. Smoothies are the perfect way to incorporate more greens into your diet. The humble Brussels sprouts rise to a whole new level in Brussels and Yukon Hash, dandelion takes a dandy turn in Penne Boscaiola, and Napa simply shines in Grilled Kimcheese Sandwiches. Explore greens from other parts of the world that are now grown in North America: Yu Choy in Yu Choy with Saucy Shiitakes and Baby Corn, or taro leaves that perfectly complete the recipe for West Indies Pepper Pot Soup.

    So stretch beyond your typical cooking routine and tap into a healthier, more interesting way of eating by simply incorporating more greens into your kitchen.

    Item: 7142

    Author: Susan Sampson

    Format: Paperback

  • THE VEGAN BOOK OF PERMACULTURE

    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.

    Item: 7546

    Author: GRAHAM BURNETT

    Format: Paperback

  • THE VEGAN TABLE

    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.

    Recipes include:

    • Pumpkin Curry
    • Roasted Red Pepper, Artichoke and Pesto Sandwiches
    • Creamy Macaroni and Cashew Cheese
    • Elegantly Simple Stuffed Bell Peppers
    • Pasta Primavera with Fresh Veggies and Herbs
    • Tempeh and Eggplant Pot Pies
    • African Sweet Potato and Peanut Stew
    • Roasted Brussels Sprouts with Apples and Onions
    • Spring Rolls with Peanut Dipping Sauce
    • South-of-the-Border Pizza
    • Tofu Spinach Lasagna
    • Blackberry Pecan Crisp
    • Flourless Chocolate Tart
    • Red Velvet Cake with Buttercream Frosting
    Celebrate the joy of plant-based cuisine with this tasty tome, your ultimate at-home dining and entertaining guide.

    Item: 7139

    Author: Colleen Patrick-Goudreau

    Format: Paperback

  • VEGAN DESSERTS IN JARS

    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:

    • No-Bake Pecan Pie
    • Raspberry Brownie Bombs
    • Cream-Filled Carrot Cake
    • Grasshopper Pies
    • Pumpkin Crème Brûlée
    • Salty Almond Cheesecake
    • Peanut Butter Cream Cups
    • Chocolate Babka Blossoms

    Item: 6951

    Author: Kris Holechek Peters

    Format: Paperback

  • VIBRANT FOOD

    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.

    Item: 7816

    Author: Kimberley Hasselbrink

    Format: Hardcover

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