Campbell, LeAnne.
Summary: This cookbook written by the daughter of China Study author T. Colin Campbell features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.
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Publisher / Publication Date: 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 CAMClaiborne, Jennae
Summary: A collection of soul food and Southern cooking plant-based recipes from the vegan personal chef and popular blogger features such dishes as sweet potato pancakes, miso peachy arugula salad, Cajun blackened tofu sandwich, and strawberry shortcake. Claiborne shares soul food and Southern cooking plant-based recipes. She explores the history behind some of the recipes, as well as their innate...
Format: text
Publisher / Publication Date: Harmony Books 2018
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1 available in Adult Non-fiction, Call number: 641.5636 CLACampbell, LeAnne
Summary: Indulge in the revised and expanded edition of the bestselling China Study Cookbook—now with more than 175 mouthwatering recipes and stunning all-new photography!
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Publisher / Publication Date: BenBella Books, Inc. 2018
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Place a hold to request this item.Lee Molinaro, Joanne
Summary: "Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok"--
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Publisher / Publication Date: Avery, an imprint of Penguin Random House 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59519 LEERosenstrach, Jenny
Summary: "You don't need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a "weekday vegetarian" mentality. In her newest cookbook, creator of the beloved website Dinner:A Love Story and Cup of Jo columnist Jenny Rosenstrach writes about being a "weekday vegetarian," i.e. eating a vegetable-based diet during the...
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Publisher / Publication Date: Clarkson Potter 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.56362 ROSRonnen, Tal
Summary: Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy...
Format: text
Publisher / Publication Date: Artisan 2015