Jenny Rosenstrach's bestselling cookbook, The Weekday Vegetarians, introduced home cooks to the idea that you don't have to be a vegetarian to eat like one. In Get Simple, she shares 100 new recipes that make eating meat-free even easier, even tastier.

Jenny focuses on solutions to common misconceptions and roadblocks--like Vegetarian cooking is so complicated! which she counters with the skillet and sheet pan dinner chapter and recipes like a cozy Sheet Pan Gnocchi with Butternut Squash. Or, Vegetarian dinners just aren't filling! which became the comfort food chapter, rich with recipes for hearty dishes like a Golden Greens Pie and Mushroom-Chard Bread Pudding. And, I don't want to eat pasta every single night! as a driver for showcasing dinner-worthy bowls like Crispy Eggplant Bowls with Pistachios & Basil and Farro Piccolo with Crispy Mushrooms & Parm.

If you're new to eating less meat and need an easy just start here option, go straight to Jenny's vegetarian starter kit that mixes and matches 15 ingredients into 8 different meals, from Carbonara with Cabbage & Miso to Tostada with Eggs & Pickled Onions. And like in her first Weekday Vegetarians cookbook, home cooks will find a whole new battery of hooks, sauces, and sides that will leave you loving your meat-free nights.

The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie + Kate.

With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you've ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins; hearty green salads and warming soups; pineapple pico de gallo; healthier homemade pizzas; and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie Taylor celebrates whole foods by encouraging you not just to eat this, but to eat like this. Take it from her readers: you'll love how you feel.

A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

• Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient.
• One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

• An indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make.
• Mouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more.

A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach. --Nigella Lawson, author of Cook, Eat, Repeat

Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable. --Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.

Tenderheart is the happy outcome of McKinnon's love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

• Miso Mushroom Ragu with Baked Polenta

• Carrot and Vermicelli Buns

• Crispy Potato Tacos

• Kale, Ginger and Green Onion Noodles

• Broccoli Wontons with Umami Crisp

• Soy-Butter Bok Choy Pasta

• Sweet Potato and Black Sesame Marble Bundt

Love and Lemons is back with make-now and make-ahead vegetarian recipes--including 100+ tested vegan options--for every kind of cook.

Over the years, Jeanine Donofrio's wildly popular Love and Lemons recipes and her bestselling books have become the go-to gold standard for incredibly simple, deeply flavorful, and nourishing vegetarian meals. From the feedback she's gotten from her enormously engaged online community, she's sussed out that her fans all love her fast, veggie-first approach to recipes that fit into their busy lives and make them feel good. But they also fall into two camps of homecooks: those who keep a folder of go-to recipes they can easily make right now, and those who like to plan ahead. Love and Lemons: Simple Feel-Good Food caters to both (and those of us who toggle back and forth).

Each chapter--Breakfasts, Salads, Soups and Stews, Dinners, and Desserts--is divided into two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time, like the perfect lasagna (with ideas for changing up the layers) and packable salads. Every recipe is supplemented by Jeanine's trusted tips and flow charts that offer easy visuals on how to mix and match ingredients for fresh, must-eaes, whether you're reusing ingredients or not. With recipes for Eat-the-Rainbow Blender Soups, a Mix-and-Match Tahini Cookies section, charts for satisfying grain bowls, and 3-in-1 recipes (three dinner dishes to make with one whole vegetable), Love and Lemons: Simple Feel-Good Food is a treasure trove of inspiring and easy ways to get delicious food on the table.

Mamrie Hart, New York Times bestselling author, comedian, podcast host, and longtime vegetarian, has whipped up mouthwatering meat-free meals and snacks on her socials for years.

With her millions of fans and followers eating up her content and clamoring for her recipes, she delivers all that and more with this larger-than-life debut cookbook. All I Think About is Food features more than 100 tantalizing dishes and spirited cocktails organized into themed-out dinner parties. With her unique spin on Southern Tapas to her take on a steakhouse and an all-aphrodisiac date night, each chapter delivers on flavors and fun. They also each include a morning-after fill, clever recipes for jazzing up your leftovers.

Fabulous photography, a vivacious design, and Hart's signature warmth and humor make this book the life of the party for every campy home cook.

In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time--inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie's Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.

For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan's world and offers her joyful, playful, and always forgiving approach to Middle Eastern- and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan's #1 fave (tahini!), these dishes lend themselves to endless mixing and matching.

From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za'atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner--or midday snack. Whether you're throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan's approach to cooking is happy-making, versatile, and always guaranteed to wow.

This is the bean bible we need.--Bon Appétit

JAMES BEARD AWARD NOMINEE - ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired

After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts--and even desserts!

Erin Alderson's third cookbook is a vegetarian guide to grains, legumes, nuts, and seeds. Ingredient breakdowns with new cooking techniques and stunning recipes make The Yearlong Pantry both a timeless reference and a fun refresh for anyone looking to add new flourishes to pantry staples.

Learn which grains to fry, pop, or leave to the rice cooker, how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or pureed dips. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps. Think Grilled Peaches with Hot-Honey Hazelnut Vinaigrette, Carrot Soup with Chile-Fried Spelt, and Charred Chimichurri Ayocote Beans over Whipped Ricotta.

Whether it's your first time cooking beans and you're not sure whether to soak or when to add salt, or you're a dry goods aficionado and know exactly which heirloom varieties of rice are your favorite, The Yearlong Pantry will guide you from pantry to plate with delicious results.

Enjoy better living for the whole family with this down-to-earth, full-color plant-based cookbook featuring 75+ delicious recipes from the founders of @eatmoverest.

Raised in the Midwest, Erin and Dusty Stanczyk ate a traditional American meat and potatoes diet, yet always felt tired, uncomfortable, and unhealthy. Then they made the switch to whole-food, plant-based eating. Amazed by the tangible transformations to their bodies, minds, and spirits, the couple launched Eat Move Rest. In their workshops and on their platforms, they have helped thousands discover how eating mindfully, moving purposefully, and resting intentionally are the keys to a happy, healthy life. Now, in their debut cookbook, Erin and Dusty help you transform your own life.

The Happy Healthy Plant-Based Cookbook is divided into three parts:

Part 1: A guide to learning how to eat, move, and rest your best

Part 2: A Meal, Movement & Mindfulness plan covering 40 days of transformation

Part 3: Seventy-five plus plant-based recipes the whole family will love

Discover how to make healthy choices for you and your family as you move to healthy eating--without losing flavor--with family favorites such as Liquid Gold Immunity Juice, Garden Greens Lasagna, Stacked Veggie Sandwich, and Rainbow Mango Pad Thai. In addition, the cookbook includes stunning full-color photographs, a grocery and equipment essentials list, tips for plant-based pregnancy, and much more.

The Happy Healthy Plant-Based Cookbook is for families, parents of young children, Christian readers and spiritual seekers looking for ways to align body, mind, and spirit, and anyone wanting to live a plant-forward lifestyle. From juices and smoothies to wholesome wraps and snacks, to desserts that are actually good for you, this cookbook is a must-have on the vegan cooking shelf. It's never been easier to adopt a healthier, more wholesome, and plant-based way of life.

America's Test Kitchen offers their best tips for preparing vegetables and plant-based meats, boosting flavor and nutrition, and stocking your pantry with healthy staples.

Plant-based cooking means different things to different people. ATK's diverse, modern plant-based
cookbook offers foolproof recipes you can tailor to suit your own needs--whether you're vegetarian, vegan, or simply curious about eating less meat. Inside you'll find:

- 500+ plant-based recipes inspired by cuisines around the world
- Vegan and vegetarian variations for each recipe, with easy ingredient swaps
- Overview of the modern plant-based diet, including meat and dairy alternatives
- Simple strategies for grocery shopping and storage
- ATK-approved tips for maximizing vegetables, boosting flavor, and meeting nutritional needs

ATK's plant-based diet strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals everyone will love.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Vice, Epicurious, Library Journal

When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens.

In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You'll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux.

This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME - Whether you're vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen! --Molly Yeh, Food Network host and cookbook author

Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn't want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals.

Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible--great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation.

Who knows? Maybe like Jenny's family, the more you practice being weekday vegetarians, the more you'll crave this food on the weekends, too!

Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green rice burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation.

This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again!

Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.

Eating more vegetables and grains can often feel intimidating with recipes that are lacking in flavor or too complicated for everyday meals. For the first time ever, America's Test Kitchen has created a vegetarian cookbook for the way vegetarians want to eat today! Here you'll find:

- 300+ delicious vegetarian recipes you can make in 45 minutes or less
- 500 veggie-forward gluten-free recipes and 250 vegan recipes
- Nearly 500 colorful photos demonstrating prep, tricky techniques, and key steps
- Loads of cooking insights and advice from the chefs at America's Test Kitchen

Destined to become a classic, The Complete Vegetarian Cookbook offers 700 boldly flavorful vegetarian recipes--from hearty vegetable mains featuring grains, beans, and more to soups, appetizers, snacks, and salads!

#1 SUNDAY TIMES BESTSELLER

A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN

SHORTLISTED for WATERSTONES BOOK OF THE YEAR

'Clever, delicious, heartfelt and wholesome - Anna gets it right again' JAMIE OLIVER

A brand new and essential book from award-winning and bestselling cook Anna Jones.

Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.

Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there's practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.

EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.

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'A peek into Anna's kitchen cupboards - and her best-kept secrets. For when it's 8pm, you're starving and you want a Tuesday night triumph. An easy, honest, delicious win' Yotam Ottolenghi

'The culinary equivalent of a pair of faded vintage Levi's or a biscuit-coloured cashmere jumper - endlessly adaptable staples I turn to again and again and know, without question, will make me feel good'Vogue

'Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour' Bee Wilson

'If you don't have an Anna Jones cookbook on your shelf, all I can ask is: why? Over the last decade, she's made a name for herself as the vegetarian answer to Nigella, offering recipes for meals that are the holy trinity of easy, healthy and delicious' Independent

Yotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

For years, Forest Feast readers have been transported to Erin Gleeson's picturesque cabin in the woods through her stunning photography of magical gatherings and vibrant vegetarian cooking. Now, Gleeson transports readers to Europe, with recipes inspired by her exploration of the cultures and cuisines of France, Portugal, Spain, and Italy during an extended family trip.

Reimagining the flavors and signature dishes of this part of the Mediterranean, Gleeson presents 100 vegetarian recipes for creating effortless, unforgettable meals.

Recipes include:

• Cherry-Port Cocktail
• Spicy Melon Salad
• Burst Tomatoes & Torn Mozzarella
• Pomegranate Stuffed Avocados
• Cacio e Pepe Spaghetti Salad
• Pappardelle with Brussels Sprouts
• Stuffed Cherry Peppers
• Snap Pea Paella
• And dozens more

Filled with atmospheric images of coastal villages, charming watercolor illustrations, and mouthwatering food photography, The Forest Feast Mediterranean is an irresistible escape from the everyday, no matter where you might live.

WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse

With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet.--Gail Simmons, food expert and TV host; author of Bringing It Home

Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west bourne

When we honor the Earth, we nurture our own health--the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation.

With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus--chef, restaurateur, and founder of sustainable products brand west bourne--encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen.

Every recipe is loaded with professional tips gleaned from Camilla's storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast-inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living.

From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as:

• Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah
• Drinks: Fruit Preserve Apéro, Avocado Oil-Washed Martini
• Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups
• Small Plates: Melon as Itself, Big Salad Energy
• Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos
• Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset

Food is more than just sustenance--it's a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day.

Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don't have to wait until then to make this book a cornerstone of your sustainable lifestyle.--Andrew Zimmern, Emmy-winning and four-time James Beard Award-winning TV personality; chef, writer, and social justice activist