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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Vegetables & Vegetarian   >   Vegetable

       
     

    Vegetable Cookbooks and Recipes


    Vegetables Vegetables form an essential part of the human diet.

    Some vegetable recipes include:
    • Amarva khorovadz - A traditional Armenian dish; salad made from barbecued vegetables.

    • Falafel - This is a Middle Eastern dish found in a number of cuisines in the region. Falafel are fried balls or patties made from chickpeas or fava beans.

    • Lima bean salad - This is a Peruvian dish made from boiled butter beans with onions, tomatoes and green chilies, with lime juice, oil, salt and vinegar.

    • Menemen - This is a Turkish recipe made from eggs with onions, green peppers, and tomatoes.

    • Onion rings - Rings made by slicing an onion, covered in batter, and deep-fried.

      Onion rings

    • Pakora - This is a popular snack from Indian cuisine. It is made using vegetables (cauliflower, chilli, eggplant, onion, potato, spinach or tomato) or cheese (paneer), which are coated with gram flour (flour made from chickpeas), and then cooking by deep-frying.

      Pakoras

    • Sauerkraut - This is a German dish, but very similar recipes are found in many other countries in central and Eastern Europe. Sauerkraut is made by fermenting cabbage in a airtight container. It can be eaten cold (as a salad), or hot, or used as an ingredient in various other dishes.

    • Selska turshiya - This is a Bulgarian dish made using pickled cabbage, cauliflower, celery, green onions and green tomatoes.

    • Succotash - This dish's origins lie in native American cuisine, but it also served in many Soul Food restaurants. Succotash is a vegetable dish made by cooking corn, lima beans and tomatoes in butter.
    Succotash



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    America's Restaurant Recipes


    Vegetable Cookbooks

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    The Plant Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes

    By Gabriel Miller

    Rockridge Press
    Released: 2019-12-10
    Paperback (168 pages)

    The Plant Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes
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    Product Description:

    Free from animal products, full of flavor―plant based recipes for beginners

    Choosing a plant based diet is good for your health, your wallet, and the environment. The Plant-Based Diet for Beginners has dozens of tasty whole-food recipes for people who want to switch from eating meat, dairy, and eggs, to eating vegetables, whole grains, and other plant based foods.

    Whether your doctor encouraged you to eat a plant based diet or you’re exploring a new way of eating, this cookbook has everything you need to get started. You’ll find nutritional information for each recipe, a guide to eating a plant based diet even when you don’t want to cook, tips for stocking your kitchen, and more. When it comes to your health and your taste buds, now you’re cooking!

    This plant based diet book includes:

    • 75 whole-food recipes―Try a variety of scrumptious dishes that are free from sugar, oil, and salt, like Hawaiian Luau Burgers, Easy Enchilada Bake, and Peanut Butter Nice Cream.
    • Plant based benefits―Learn the perks of eating a plant based diet, including how it helps your health, the planet, and animal welfare.
    • Beginner’s resources―Discover plenty of helpful info for newbies―from a guide to cooking basics like grains and beans, to convenient shopping lists, a sample menu, and more.

    Take your health and well-being into your own hands with the power of a plant based diet―this guide and cookbook will show you how.

    Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]

    By Joe Yonan

    Ten Speed Press
    Released: 2020-02-04
    Hardcover (240 pages)

    Cool Beans: The Ultimate Guide to Cooking with the World s Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
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    Product Description:
    A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

    Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.

    Enter Joe Yonan, food editor of The Washington Post, who 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 125 recipes for using them 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, South America, 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 save you from boring dinners, lunches, breakfasts--and even desserts!

    Forks Over Knives_The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

    By Del Sroufe

    The Experiment
    Paperback (368 pages)

    Forks Over Knives_The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
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    • Forks Over Knives The Cookbook Over 300 Recipes for Plant Based Eating All Through the Year
    Product Description:
    New York Times Bestseller

    A whole-foods, plant-based diet that has never been easier or tastier
    —learn to cook the Forks Over Knives way with more than 300 recipes for every day!

    Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.

    Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
     
    • Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
    • Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
    • Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
    • Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks”
    • Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
    • The Amazing Bean: White Beans and Escarole with Parsnips
    • Great Grains: Polenta Pizza with Tomatoes and Basil
    • Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!

    Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today—it could save your life!

    Ultimate Veg: Easy & Delicious Meals for Everyone [American Measurements]

    By Jamie Oliver

    Flatiron Books
    Released: 2020-01-07
    Hardcover (312 pages)

    Ultimate Veg: Easy & Delicious Meals for Everyone [American Measurements]
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    Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.

    This edition has been adapted for the US market. It was originally published in the UK under the title Veg.

    From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.

    Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.

    Super-tasty, brilliantly simple, but inventive veg dishes include:

    · AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt
    · GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping
    · VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
    · SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
    · SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg

    With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.

    Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate.

    “It's all about celebrating really good, tasty food that just happens to be meat-free.” Jamie Oliver

    The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free

    By Dr. Steven R Gundry MD

    AMERICAN WEST BOOKS
    Released: 2018-04-10
    Hardcover (288 pages)

    The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free
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    • From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox, offering 100 easy-to-follow recipes and four-color photos.
    • Many people are familiar with one of the most predominant lectins-a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.
    Product Description:

    From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox, offering 100 easy-to-follow recipes and four-color photos.  

    In the New York Times bestseller The Plant Paradox, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins—a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.

    Now, in The Plant Paradox Cookbook, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his Plant Paradox program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals. He’ll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes.

    With a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, The Plant Paradox Cookbook will show readers of The Plant Paradox—and more—how delicious it can be to eat lectin-free.

    Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar

    By Amy Chaplin

    Artisan
    Released: 2019-09-17
    Hardcover (400 pages)

    Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
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    Product Description:

    Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post,Bon Appétit, Martha Stewart Living, Epicurious, and more

    Named one of the Best Healthy Cookbooks of 2019 by Forbes

    “Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review

    Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

    Juicing for Beginners: The Essential Guide to Juicing Recipes and Juicing for Weight Loss

    By Rockridge Press

    Rockridge Press
    Released: 2013-08-23
    Paperback (198 pages)

    Juicing for Beginners: The Essential Guide to Juicing Recipes and Juicing for Weight Loss
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    • Juicing for Beginners The Essential Guide to Juicing Recipes and Juicing for Weight Loss
    Product Description:

    The bestselling beginner’s guide to dropping pounds, not nutrients.

    Losing weight is not just about looking good—it’s about feeling good, too. Juicing for Beginners is the go-to guide to lose weight and enrich your body with essential vitamins and minerals.

    Learn the ins and outs of detoxes, cleanses, and how to start juicing. With fresh new recipes and profiles on the revitalizing properties of key fruits and veggies, this book invites you to drink in good health.

    Juicing for Beginners includes:

    • Juicing 101—Learn why juicing is good for you, the health benefits of fruits and vegetables, plus practical tips on choosing a juicer.
    • 100 Restorative Recipes—Take a sip of delicious fruit, vegetable, and green-based juices, and so much more.
    • Diet RIGHT—Get smart about which juicing plan works best for your lifestyle and weight loss goals.

    Wake up with Green Good Morning Juice or treat yourself to Cool Cilantro Coconut Juice just because. Whatever your juicing style is, this book helps you get lean and feel good.

    The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes

    America's Test Kitchen
    Released: 2015-03-01
    Paperback (472 pages)

    The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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    • The Complete Vegetarian Cookbook
    Product Description:
    Best-Selling vegetarian cookbook destined to become a classic.

    Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

    More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

    Six Seasons: A New Way with Vegetables

    By Joshua McFadden

    Artisan
    Released: 2017-05-02
    Hardcover (384 pages)

    Six Seasons: A New Way with Vegetables
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    • ARTISAN
    Product Description:
    Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

    Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more

    “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.”

    —Lucky Peach

    Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

    In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    The How Not To Die Cookbook: Over 100 Recipes to Help Prevent and Reverse Disease

    By Dr Michael Greger

    Bluebird
    Released: 2018-12-13
    Paperback (272 pages)

    The How Not To Die Cookbook: Over 100 Recipes to Help Prevent and Reverse Disease
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    Product Description:

    From the author of the global bestseller How Not To Die comes The How Not To Die Cookbook – a lavish, beautifully illustrated collection of delicious recipes based on the groundbreaking nutritional science of the original book.

    Dr Michael Greger, founder of the wildly popular website NutritionFacts, takes his comprehensive, lifesaving science into the kitchen. Why suffer from disease and ill health when the right food is proven to keep you healthy, and without the side effects of drugs? We can avoid heart disease, cancer and our other biggest killers if we use food as medicine, and the How Not To Die Cookbook offers a sustainable and delicious guide to preparing and eating the foods that will prevent and reverse fatal diseases.

    Featuring over 100 easy-to-follow, beautifully photographed plant-based recipes, with plenty of recipes suitable for vegetarians and vegans, the How Not To Die Cookbook merges cutting-edge science with everyday ingredients from the supermarket to help you and your family eat your way to better health and a longer life.


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