The Ultimate Book of Vegan Cooking: Everything You Need to Know About Going Vegan, from Choosing the Best Ingredients to Practical Advice on Health and Nutrition - Softcover

Everything you need to know about going vegan, from choosing the best ingredients to practical advice on health and nutrition. It is a complete guide to planning and enjoying a healthy and balanced vegan lifestyle, featuring specialist advice and a comprehensive guide to ingredients. Chapters include Breakfasts; Juices and Smoothies; Soups and Appetizers; Light Lunches and Salads; Main Courses; Side Dishes; Desserts; and Cakes, Bakes and Breads. Recipes include everything from tasty Pea Soup with Garlic to more substantial dishes such as Curried Leek and Squash Gratin, as well as irresistible treats like Parsnip Cake with Orange Icing. This is illustrated with over 750 photographs, including a mouthwatering picture of every finished recipe and step-by-step techniques to help you prepare each dish with ease. A full nutritional analysis is provided for every recipe. Whether you are already a vegan, or are considering becoming one, this book offers a wealth of advice for living a healthy life. The directory of ingredients contains a guide to every kind of natural food, from fruits, vegetables, grains, nuts and seeds to tofu, herbs and vegan alternatives to dairy products. The book also contains 150 sumptuous recipes for every occasion, including Black Bean Hotpot, Vegetable Paella, Carrot and Nut Biryani, Raw Key Lime Pie, Tofu Berry Cheesecake and Three Seed Loaf. With plenty of useful tips and variations, this book is the perfect addition to any vegan's kitchen shelf.

Tony Bishop-Weston grew up in his family's delicatessen in West London so it was probably not anticipated that he would end up a vegan author living on the side of an idyllic, remote Scottish Loch. He moved south again and met his wife at a Vegetarian Society awards ball. Yvonne Bishop-Weston has worked in the health food industry since leaving university. She managed health food stores, ran the pioneering vegetarian catering company, Cranks, and was the vegetarian face of The Food Doctor [trademark] before setting up her nutrition consultancy Foods for Life.