The 4-INGREDIENT VEGAN: Easy, Quick, and Delicious —Maribeth Abrams with Anne Dinshah. Contrary to daunting recipes with many steps and long lists, this book creates delicious dishes with four ingredients. The cooking is simple, enjoyable, and memorable for readers with limited time, space, or skills. 2010, 159pp 8x9¼” $14.95.
AFRO-VEGAN: Farm-Fresh African, Carribean, & Southern Flavors Remixed ─Bryant Terry. A narrative-style cookbook with recipes to reclaim community and healthy around the table─serving the rich tradition of black cuisines. 2014, 224pp full-color photos 7¾x9¼” hard $27.50.
APPLES, BEAN DIP, & CARROT CAKE: Kids! Teach Yourself to Cook—Anne and Freya Dinshah. Teaches easy delicious healthful recipes for real food, not packaged mixes or sugar-loaded desserts. Kids show recipes with simple illustrated steps. For ages 4 to 12. Adults love it too! Gluten-free options available by request or download pdf. Full-color photos throughout. 2012, 160pp 8½x11” $24.95.
ARTISAN VEGAN CHEESE: From Everyday to Gourmet —Miyoko Schinner. For those who still eat or dream of cheese, the perfect vegan substitutes—mimicry at its best. Scintillating sauces and deep-flavored blocks will fill the void. Some are quick to make, others require patience to achieve results. Learn the techniques. Better than packaged products. Familiar recipes that would use cheese are revamped by an expert. Plan a party! 8pp full-color photos. 2012, 159pp 8x9” $19.95.
AQUAFABA: Sweet and Savory Vegan: Recipes Made Egg-Free with the Magic of Bean Water—Zsu Dever. Use bean liquid to ingeniously make both sweet and savory recipes egg-free. Full-color photos throughout. 2016, 179pp 7½x9” $21.95
BACON-ISH: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese —Leinana Two Moons. Full-color photos throughout. 2016, 168pp 7½x9” $21.95.
The CLASSICAL VEGETARIAN COOKBOOK: For Professional Chefs and Inspired Cooks —Ron Pickarski. 16pp full-color photos. 2015, 400pp 8½x11¼” hard $59.95.
COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite –Celine Steen and Joni Marie Newman. Successfully “veganize” recipes by simply looking up the non-vegan ingredient you want to replace. Over 200 recipes demonstrating substitutions, with step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. Also healthy alternatives to things like gluten, sugar, and fat. Fine-tune recipes to dietary needs. 40pp full-color photos, 2011, 272pp 5½x8” $18.99.
COOKIN’ UP A STORM: Sea Stories and Vegan Recipes from Sea Shepherd’s Anti -Whaling Campaigns—Laura Dakin. Full-color photos throughout. 2015, 156pp 8x9” $24.95.
CROSSROADS: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine —Tal Ronnen, Scot Jones, and Serafina Magnussen. Full-color photos throughout. 2015, 301pp 8¼x10¾” hard $35.00.
DATING VEGANS: Recipes for Relationships –Anne Dinshah. Real people provide useful insights and over 50 suggestive recipes. Sections on philosophy and how to get from the first date to forever. A catalyst for reevaluating your own interactions with other people whether you are the vegan or the other person. How to make delicious vegan meals everyone will love! 2012, 176pp 6x9” $12.95.
DINING AT THE RAVENS: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea— Jeff & Joan Stanford. Resort-style cooking for your own home. Full-color photos throughout. 2016, 283pp 7x9” $19.95.
FORKS OVER KNIVESTM The Cookbook: Over 300 Recipes for Plant -Based Eating All Through the Year —Del Sroufe; desserts by Isa Chandra Moskowitz. Companion to the hit documentary and book. 300 recipes that are classic and unexpected, globally and seasonally inspired, for every meal of the day, all through the year, and perfect for weight loss and to lower cholesterol. 32pp full-color photos. 2012, 319pp 7½x10” $18.95.
GLUTEN-FREE TIPS AND TRICKS FOR VEGANS: All the Fab Food You Thought You Couldn’t Eat —Jo Stepaniak, MSEd. 70 scrumptious recipes encompassing baked goods, soups, hearty salads, gravies, main dishes (even pizza!), and luscious desserts. 2016, 156pp 5½x8½” $12.95.
GREAT CHEFS COOK VEGAN —Linda Long. Recipes from 25 award-winning chefs prove vegan food can be haute too. 2008, 272pp 9x10¼”, 98 color photos, hard $35.00, soft $24.99.
THE GREAT VEGAN PROTEIN BOOK: Fill Up the Healthy Way with More Than 100 Delicious, Protein-Based Vegan Recipes—Celine Steen & Tamasin Noyes. Mouthwatering, protein-packed dishes made from tofu, tempeh, beans, nuts, and whole grains. Full-color photos throughout. 2015, 176pp 7½x9¼” $22.99
GRILLING VEGAN STYLE: 125 Fired-Up Recipes to Turn Every Bite Into a Backyard BBQ –John Schlimm. Grilling basics and expert techniques along with creative recipes such as Slip-N-Sliders, Seventh Inning Stretch
Tacos, and Midsummer Night’s Asparagus. 54 full-color photos. 2012, 252pp 7¼x9” $20.00.
HEALTHY HEARTY HELPINGS –Anne Dinshah. For vegan survival at college, for hearty eaters, for people who don't like to cook but love to eat. Nearly 100 very simple recipes. 1999, 128pp 6x9" Otabind lie-flat $8.95.
The HOMEMADE VEGAN PANTRY: The Art of Making Your Own Staples – Miyoko Schinner. Save money without spending a lot of time with this fresher, healthier, more natural approach to eating and living. Stock your pantry with wholesome staples instead of over-processed products. Condiments, soup, dairy substitutes, meat alternatives, pasta sauces, crackers & breads, granola, baking mixes. 2015, 224pp, 7¾x9¼” hard $22.99.
LAURA THEODORE’S VEGAN-EASE: An Easy Guide to Enjoying a Plant-Based Diet –Laura Theodore. PBS TV chef “Jazzy Vegetarian” sets out on a culinary mission to reinvent and redefine how to create and serve simple, tasty meals. Inviting tone, like chatting with an old friend. 2015. 272pp Full-color photos throughout. 7x10” hard $26.95.
LOW-FODMAP AND VEGAN: What to Eat When You Can’t Eat Anything—Jo Stepaniak, MSEd. For those with digestive problems, especially irritable bowel syndrome, this food-intolerance expert has developed scrumptious recipes. Some full-color photos. 2016, 138pp 8x9” $17.95.
NATURALLY LEAN: 125 Nourishing Gluten-Free, Plant-Based Recipes—All Under 300 Calories—Allyson Kramer. Good-for-you ingredients come together for tasty dishes. Full-color photos throughout. 2016, 211pp 7½x9¼” $22.99.
NEW FAVORITES: Redesigned Recipes for Your Health –Brook Katz. Cuisine master's recreations of classic international dishes that you have come to love—working them into the healthier and guilt-free vegan pattern. 2000, 224pp 5x8" $11.95; $10.00.
The PLANTPURE NATION COOKBOOK: The Official Companion Cookbook to the Breakthrough Film…With Over 150 Plant-Based Recipes —Kim Campbell. Full-color photos throughout. 2015, 319pp hard 7½x10” $19.95.
PROTEIN NINJA: Power Through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch —Terry Hope Romero. Many full-color photos. 2016, 232pp 7x9¼” $22.99.
The ULTIMATE UNCHEESE COOKBOOK –Joanne Stepaniak. For a decade, the best uncheese work available; vegan "cheeses" substitute for the traditional cheeses and dishes. Improved and expanded with more info. 2003, 192pp 8x9" lie-flat $19.95.
VEDGE: 100 Plates Large and Small That Redefine Vegetable Cooking —Rich Landau and Kate Jacoby, owners of Vedge restaurant in Philadelphia. Color photos throughout. 2013, 255pp 7½x9¼” hard $24.95 soft S19.95.
VEGAN HOLIDAY COOKING FROM CANDLE CAFÉ: Celebratory Menus and Recipes from New York’s Premier Plant-Based Restaurants —Joy Pierson, Angel Ramos & Jorge Pineda. Recipes from award-winning chefs for ten holidays including the Super Bowl and Cinco de Mayo. Full-color photos. 2014, 196pp 7½x9¼” $22.99.
The Vegan Kitchen –Freya Dinshah. This timeless classic is believed to be the first U.S. cookbook to use Vegan in the title in 1965. Vegan food variety, equipment, shopping, salads, main dishes, vegetables, breads/crackers, soups, desserts and party treats, etc. Vegan cheeses, milks, creams, ice creams, shakes, spreads; tofu items. 300+ recipes; 4 weeks' menus—simple to gourmet; 13th ed./2d prtg.1997/2004, 96pp 8½x11" Otabind lie-flat $9.95.
Currently on a Buy-One-Get-One-free-to-give-to-a-friend SALE!!!
VEGAN MEXICO: Soul-Satisfying Regional Recipes from Tamales to Tostadas—Jason Wyrick. Delicious recipes that capture the flavors of authentic Mexican cuisine. Full-color photos throughout. 2016, 246pp 7½x9” 22.95
VEGAN PRESSURE COOKING: Delicious Beans, Grains, and One-Pot Meals in Minutes —JL Fields. Full-color photos throughout. 2015, 176pp 7¼x9¼” $22.99.
Since 1960 - American
Vegan Society - 56 Dinshah Lane, P.O. Box 369, Malaga NJ 08328
Phone: 856-694-2887 Fax: 856-694-2288Hosted