Vegan Cookbook

Product Description The vegan revolution is here to stay and now it is easier than ever to ditch animal-based foods and embrace a natural, healthier and more environmentally-friendly way of life. This substantially updated new edition of a best-selling book brings the advice on key nutrients up-to-date and, along with favourite vegan mainstays, offers new exciting recipes to prove that being vegan does not mean excluding comfort food, sweet treats, or wickedly savoury delights. The 140 recipes range from Granola Breakfast Bars and Vegetable Seaweed Dahl to Roasted Squash and Mushroom Ramen and Apple Chia Puddings - there has never been a better, and easier, time to go vegan! A complete guide to planning and enjoying a healthy vegan lifestyle for people wanting to give up meat, fish and dairy, a concise introduction advises you on key nutrients and where to find them in your food, easy-fixes for packed lunches, pitfalls to avoid when eating out and much more. Recipes include Yellow Pea and Lentil Soup; Roasted Kale Crisps; Thai Noodle Salad; Malaysian Tofu and Quinoa Laksa; Spiced Greens with Hemp Seeds; Chocolate Beetroot Cakes; and Morel, Garlic and Asparagus Focaccia. Review Woah this is a big big volume with a beautifully colourful cover. So a good Chrissie prezzie for the vegan in your life as it looks important and expensive. Yvonne Bishop-Weston was the director of legendary 1970s vegetarian restaurant Cranks, the Institute for Optimum Nutrition and Holland and Barrett. So she knows her stuff. Her husband Tony Weston is also a plant-based cook and author: their wedding catering consisted of vegan caviar, vegan champagne, a vegan chocolate fountain, a vegan wedding cake . Like my book V is for Vegan, it touches upon the history, ethics and nutritional reasons behind veganism which I think is essential. (I struggled to get those chapters into my book, the publisher didn't want any backstory). The recipes are comprehensive but not terribly original. I do like the look of the coconut patties. But this is probably not a bad thing for non-cheffy vegan cooks, students and people who don't want to spend much time cooking. --Kerstin Rodgers (Ms Marmite Lover), 'Best Food Books 2019' This no-nonsense release from husband-wife duo Tony and Yvonne Bishop-Weston is the perfect jump-off point for any vegan-curious chef or new-to-the-kitchen cook. Offering a crash course in nutrition and plant-based ingredients, the Vegan Cookbook brings readers tasty vegan food less any fuss. By no means new to the vegan game, Tony Bishop-Weston's Scotland guesthouse won Vegetarian Hotel of the Year over 20 years ago - so suffice it to say this isn't his first crack at plant-based meals made to impress. --Raise Vegan magazine, Feb 2020 issue About the Author Tony Bishop-Weston ran the Taigh Na Mara Vegan Guesthouse on the shores of Loch Broom before returning to London to work for The Vegan Society and Vegetarian Society. Yvonne Bishop-Weston ran the pioneering vegetarian catering company Cranks Restaurants and was the vegetarian face of The Food Doctor TM before setting up her own nutrition consultancy, Foods for Life.