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135 super-simple plant-based recipes that celebrate your favorite vegetables and save time, money, and waste, from social media star chef Max La MannaDiscover brilliantly simple and flavor-packed recipes that embrace the power of plants—and help you fight food waste. For one year, Max La Manna asked his social media audience which foods they threw away the most, and using the tens of thousands of responses, he narrowed down a list of thirty of the most commonly wasted ingredients, which serve as the foundation of this cookbook. Using his innovative approach to transforming these components into delicious dishes with big flavor, You Can Cook This! offers 135 no-fuss, plant-based recipes that anyone can get on the table with joy and ease, including:• Crispy Smashed Potatoes with Spicy Lemon Mayo• Cauliflower Ragu• Tofu Butter “Chicken”• Stems and Herbs Pesto Pasta• Coffee Ground Pancakes• Triple Chocolate Birthday CakeCovering everything from weeknight dinners and comforting one-pot meals to sweet treats and instant crowd-pleasers, this book is also a solutions-based guide, with practical ideas for using up the whole vegetable, transforming leftovers, and storing food to maximize freshness. And with the recipes organized by ingredient, you can quickly and easily find a meal that uses what you already have on hand, whether it's the bag of salad in the back of your fridge, the bread sitting on your counter, or the broccoli stems you're not sure how to use.Max's few-ingredient, low-waste recipes will inspire, excite, and transform the way you cook, eat, and save food. Some of the recipes in this book include dairy products, but please know that you can use your favorite plant-based substitution for an equally delicious dish.

The New York Times bestselling authors of the Bad Manners cookbook series are back with a message for you (yeah, you): Eating less meat, saving the planet, and cooking at home don't have to be so f•cking boring—or expensive. If it feels like everything's so f•cked that you just wanna lay down and let the earth reclaim your body, we understand. A global pandemic forced all of us back into the kitchen but our fridges were full of by-products and fake flavors. It seems like half the ingredients and produce we buy goes in the trash while people starve, the planet burns and also somehow floods. And our culinary chaos is partly to blame. This sh•t isn't sustainable. Enter Brave New Meal: a chance for food to be not just different but better. Because here's the dirty little secret about eating vegan (or plant-based, meatless, flexitarian, whatever the hell they're calling it this week): done right, it's the cheapest, healthiest, most environmentally friendly, and tastiest (did we stutter?) food you could possibly put into that temple you call a body. Brave New Meal shows you the way: • 100+ life-changing vegan recipes including Orange Peel Cauliflower, Beeteroni Pizza, Nashville Hot Shroom Sammie, Jackfruit Pupusas, and Plum-Side-Down Cake • Killer photos so you'll know for sure you didn't f•ck it up • Tips on how to stretch your budget, limit food waste, and incorporate every edible piece of the plant into your meals (or finally find a use for that wilted kale in your fridge)• Shortcuts and substitutions for when the grocery store is sold out or you need help getting dinner on the goddamn table already • A produce glossary that breaks down everything you probably never knew (but most def should) about all the fresh stuff in your market Look, we're not asking you to go vegan. We're not even asking you to give up bacon (do whatever you gotta do). But just be real honest when you answer this question: What do you have to lose?

Design a beautiful and self-sufficient garden; learn the secrets of heirloom vegetables, herbs, and flowers; and enjoy 60 seasonal recipes featuring the fruits of your labor—all with one book! WINNER OF THE GARDENCOMM SILVER AWARD “An heirloom garden is an opportunity to plant a piece of history that provides a deeper connection to the food you eat, the people you love, and the landscape that surrounds your home.”—from the Introduction Whether you have a small plot of land just outside your kitchen door or a wide-open field waiting to be tamed, you have an opportunity to honor the past and discover the future through long-lost plant varieties that are full of flavor, fragrance, and old-fashioned charm. By digging deeper into their history, you'll learn why saving and planting heirloom seeds are key to the past, the present, and the future of our food gardens. In The New Heirloom Garden, award-winning food and garden writer Ellen Ecker Ogden guides you to designing and harvesting from your own kitchen garden, with expert advice, twelve themed garden designs, and sensible tips for a successful harvest. Each design includes an illustrated layout based on a historical garden with a detailed plant key featuring the best-tasting heirloom vegetables you can grow. Discover the unique stories behind the fruits, vegetables, herbs, and flowers that have been growing in gardens for centuries, and why seed saving is vital to maintain food diversity. An avid cook, Ellen attended cooking school in Italy and Ireland, and shares her 60 best garden-to-table recipes, organized by plant family, making it easy to learn how to substitute with what is growing seasonally and regionally. With a range of soups, salads, entrées, and desserts, you'll revel in delicious fare that includes cold Summer Squash Soup with Parsley-Mint Pistou, Fennel and Watermelon Salad, Rainbow Beet Spoonbread, Rhubarb Pie with Ginger and Lemon, and Mint Granita, making this book a must-have for cooks who love to garden.

More than 100 delicious, nourishing, and mostly plant-based recipes for peak athletic performance, from the triathlete and nutrition coach behind the popular Running on Veggies blogAfter finishing treatment for stage III Hodgkin's lymphoma at the age of fifteen, Lottie Bildirici fell in love with running and completely transformed her lifestyle with a mindful approach to eating and exercise. As an Adidas nutrition coach, she has led teams around the globe to healthier mindsets by leveraging their diets for enhanced performance. In her first book, she shares these recipes and tips to help fellow athletes eat well, feel well, and live life to its fullest potential. Running on Veggies contains more than one hundred mostly plant-based, dairy-free, meat-free (with five pescatarian) recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight Oats, Energized Mocha Crunch Smoothie, Thai Crunch Salad, Pesto Farro Risotto with Sugar Snap Peas and Asparagus, Date Bites, and many more. In addition to Bildirici's recipes, Running on Veggies also features recipes contributed by world-class athletes including Kara Goucher, Colleen Quigley, Emma Coburn, and many more. With pre-run and recovery recipes, a two-week peak performance plan, and supplemental sidebars throughout, it's designed to be inclusive of all levels of athletic performance, from novice to expert.Running on Veggies is the guide athletes and the rest of us need to fuel up and kickstart a lifetime of healthy habits, one delicious meal at a time.

No more restricting calories or fad diet programs. No more drive-thru fast food runs. And no more Friday night pizza from a cardboard box. Real food rocks, and Simple Green Meals is here to prove it!Jen Hansard, co-author of Simple Green Smoothies, is on a mission to change the way you eat. She sees a world where you and your family'eat the rainbow'by cooking quick, tasty meals that are nourishing, delicious, and easy to make. Filled with 150 vegetarian recipes, tips to rethink the foods you put in your grocery cart, strategies to eating well with a family on-the-go, and advice from people who have changed their lives for the better by making healthy food choices, this book is an essential guide to living a cleaner, fuller, more energetic life!

The creators of the New York Times bestselling cookbook series Bad Manners are back to deliver you the not-so-gentle but always hilarious shove you need to take the leap into healthy eating (previously published as Thug Kitchen 101: Fast as F•ck).Bad Manners: Fast as F•ck includes more than 100 easy and accessible recipes to give you a solid start toward a better diet. They hold your hand and explain ingredients from chickpeas to nooch so you'll feel confident knowing exactly what the f•ck you're cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from clueless newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment, and pocketbooks. THAT'S RIGHT. EAT GREEN, SAVE GREEN.So scared of commitment you can't even dedicate some time to cook? Bad Manners is here to fix that sh•t: All recipes in Fast as F•ck are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you stumble home from work. You're too damn important to be eating garbage, so Bad Manners has made it easy to take care of #1: you. No needless nonsense or preachy bullsh•t. Just delicious, healthy, homemade food for all the full-time bosses out there.

From the duo behind the New York Times bestseller Bad Manners: The Official Cookbook come healthy crowd-pleasing recipes to entertain with attitude (previously published as Thug Kitchen Party Grub: For Social Motherf•ckers).Bad Manners: Party Grub answers the question that they have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with a bunch of assholes who couldn't care less about what they stuff in their face? The answer: You make a bomb-ass plant-based dish from Bad Manners. Featuring over 100 recipes for every occasion, Party Grub combines exciting, healthy food with easy-to-follow directions and damn entertaining commentary.From appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Party Grub is here to make sure you're equipped with dishes to bring the flavor without a side of fat, calories, and guilt. Also included are cocktail recipes, because sometimes these parties need a pick-me-up of the liquid variety.

A delectable yearlong trip through the Beekman 1802 vegetable garden packed with simple, delicious, and seasonal vegetable-forward recipes that will have home cooks of all skill levels and diets counting down the months to green shoots every year.When Josh Kilmer-Purcell and Brent Ridge abandoned the big city for a goat farm, what started as a personal inquiry into natural living and reconnecting with the earth exploded into a wildly successful enterprise, Beekman 1802, named after their historic home. World-renowned for its handcrafted goat's milk soaps and artisanal Blaak cheese, the organic lifestyle brand now has taken over the Beekman gardens as well. Readers will find 100 recipes with stunning photography, including tomato jam and refrigerator dilly beans; salt-roasted new potatoes and corn cake stacks with arugula and Cheddar; marinated hangar steak and lima bean salad and grilled beets with ricotta, watercress, and almonds; and much more. The Beekman 1802 Heirloom Vegetable Cookbook is fresh, informal, and vegetable-forward: omnivores welcome, and suitable for everyone.

With more than a million copies sold, the cookbook phenomenon that inspired people to eat some goddamn vegetables and adopt a healthier lifestyle (previously published as Thug Kitchen Eat Like You Give a F•ck: The Official Cookbook).Bad Manners started their wildly popular website to show everyone how to take charge of their plates and cook up some real f•cking food. Now beloved by millions, their first cookbook has become a must-have in every kitchen.Yeah, plenty of blogs and cookbooks preach about eating'clean,'why ginger fights inflammation, and how to cook with only the most expensive super foods. But they are dull or pretentious as hell--and most people can't afford the hype.Bad Manners lives in the real world. It offers more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh•t.) Plus this cookbook arms you with all the info and techniques you need to shop on a budget and get comfortable in the kitchen.Bad Manners is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh•t is about to get real.