Vegan Cookbook: A Comprehensive Practical Reference To Vegan Food And Eating, With Advice On Ingredients, Nutrition And Over 140 Deliciously Healthy Recipes

The vegan revolution is now mainstream, and it is easier than ever to ditch animal-based foods and embrace a natural, healthier and more environmentally-friendly way of life. This updated new edition of a great classic 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 are aimed at families too, and include treats such as Granola Breakfast Bars, Roasted Kale Crisps to Vegetable Seaweed Dahl, Yellow Pea and Lentil Soup, Thai Noodle Salad, Malaysian Tofu and Quinoa Laksa, Spiced Greens with Hemp Seeds, Roasted Squash and Mushroom Ramen, Apple Chia Puddings, Chocolate Beetroot Cakes, and Morel, Garlic and Asparagus Focaccia – there has never been a better, and easier, time to go vegan! A complete guide to planning and enjoying a healthy vegan lifestyle, the accessible 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.

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.