Reading Veganism: The Monstrous Vegan, 1818 to Present focuses on the iteration of the trope 'the monstrous vegan' across two hundred years of Anglophone literature. Explicating, through such monsters, veganism's relation to utopian longing and challenge to the conceptual category of the 'human,' the book explores ways in which ethical identities can be written, represented, and transmitted. Reading Veganism proposes that we can recognise and identify the monstrous vegan in relation to four key traits. First, monstrous vegans do not eat animals, an abstinence that generates a seemingly inexplicable anxiety in those who encounter them. Second, they are hybrid assemblages of human and nonhuman animal parts, destabilising existing taxonomical classifications. Third, monstrous vegans are sired outside of heterosexual reproduction, the product of male acts of creation. And finally, monstrous vegans are intimately connected to acts of writing and literary creation. The principle contention of the book is that understandings of veganism, as identity and practice, are limited without a consideration of multiplicity, provisionality, failure, and insufficiency within vegan definition and lived practice. Veganism's association with positivity, in its drive for health and purity, is countered by a necessary and productive negativity generated by a recognition of the horrors of the modern world. Vegan monsters rehearse the key paradoxes involved in the writing of vegan identity.

Reading Veganism: The Monstrous Vegan, 1818 to Present focuses on the iteration of the trope 'the monstrous vegan' across two hundred years of Anglophone literature. Explicating, through such monsters, veganism's relation to utopian longing and challenge to the conceptual category of the 'human, ' the book explores ways in which ethical identities can be written, represented, and transmitted. Reading Veganism proposes that we can recognise and identify the monstrous vegan in relation to four key traits. First, monstrous vegans do not eat animals, an abstinence that generates a seemingly inexplicable anxiety in those who encounter them. Second, they are hybrid assemblages of human and nonhuman animal parts, destabilising existing taxonomical classifications. Third, monstrous vegans are sired outside of heterosexual reproduction, the product of male acts of creation. And finally, monstrous vegans are intimately connected to acts of writing and literary creation. The principle contention of the book is that understandings of veganism, as identity and practice, are limited without a consideration of multiplicity, provisionality, failure, and insufficiency within vegan definition and lived practice. Veganism's association with positivity, in its drive for health and purity, is countered by a necessary and productive negativity generated by a recognition of the horrors of the modern world. Vegan monsters rehearse the key paradoxes involved in the writing of vegan identity.

Vegan Goodness is colourful collection of exciting plant-based recipes that can be enjoyed by anyone. With over 60 inspiring dishes, Jessica shows readers that cooking with plants can be gutsy and flavourful. With a light-hearted, playful approach to the photography and design, each recipe is laid out with all the ingredients on show, so readers can see at-a-glance, what they need. Vegan Goodness is not just another vegan cookbook: it is about unapologetic cooking that puts taste first. Take the inventive Pulled Jackfruit Tacos (that actually tastes like pulled pork!), or the Asian inspired Matcha Green Tea Cheesecake - this is delicious, innovative food that everyone can enjoy and easily recreate at home. Written in Jessica’s passionate, funny and no-nonsense style, Vegan Goodness will be sure to get you excited about cooking and is guaranteed to get you eating better.

From the founder of the popular Instagram account @bestofvegan, and author of Vegan Reset comes a versatile plant-based cookbook featuring over 100 recipes, including some of the most popular fare from the Best of Vegan community, exclusive dishes created with renowned international vegan authors and chefs, and a variety of staples for every occasion. Kim-Julie Hansen grew up eating (and loving) meat, fish, dairy, and eggs. But after doing extensive research, and much to everyone’s surprise, she went vegan overnight over a decade ago. After years of learning about and exploring her new lifestyle, she chose to share her knowledge and love of all things vegan online. The creator of the Best of Vegan Instagram and platform, Hansen has built a global community of enthusiastic vegan home cooks, chefs, and bloggers. Hansen believes that food is so much more than fuel, and that veganism is so much more than a diet. With this fabulous cookbook, she explains how veganism is linked to culture, family, memories, and identity, and shows off just how delicious and diverse today’s vegan cuisine can be. Adopting a vegan lifestyle does not have to mean giving up beloved meals and flavors. In Best of Vegan, you’ll discover a variety of delicious vegan dishes, including many easy, protein-forward, affordable, and allergy-friendly options. Here are favorites selected by the Best of Vegan community, including veganized comfort food, appetizers, and wholesome recipes, such as: Avocado Pesto Pasta with Toasted Pine Nuts Fried Tofu “Chick’n” Sandwich Classic Vegan Mac’n Cheese Vegan Baja Style “Fish” Tacos In addition to these fan favorites are dishes inspired by Best of Vegan’s global community. Hansen collaborated with renowned vegan chefs, cookbook authors, friends and family members from around the world to showcase the incredibly diverse history and newest trends of traditional cultural fare in recipes such as: Panamanian Tamal de Olla Swedish Plant Balls with Cream Sauce Sri Lankan Pumpkin Curry Congolese Moambé Korean Tteokbokki Welsh Rarebits With simplified yet satisfying vegan recipes, Hansen helps home chefs reconnect with the ingredients and their origins, and offers meal-prep instructions and helpful tips to make vegan cooking tasty, easy, and fun. A result of years of collaboration, trial and error, stories told, and meals shared, this creative and comprehensive cookbook and guide, illustrated with full-color photographs for every recipe, Best of Vegan is essential for home cooks of all levels, from novice to experienced hand, and will satisfy both longtime vegans and curious eaters wanting to add more plant-based food to their diets.

The second edition of this popular guide to everything vegetarian for Britain and Ireland's five million veggies. This book features more than 400 vegetarian restaurants, cafes and take-aways and a further 100 ethnic eateries with big veggie menus - with prices and sample dishes. It includes information on 200 vegetarian and veggie friendly hotels, 500 wholefood and cruelty-free shops, mail order, juice bars and local veggie groups. Enhanced by directions, maps and three indexes, this book is in an easy-to-use guide of interest to anyone vegetarian.

Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavour. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don’t! In this their first cookbook Smith & Daughters: A Cookbook (That Happens to beVegan) they ignore convention in favour of plant-based innovation in the kitchen. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From ‘chorizo’ and potato, Spanish ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike. Forget your preconceptions of vegan food. In Smith & Daughters: A Cookbook (That Happens to be Vegan) Shannon and Mo are here to challenge them all. Their aim is for people to experience delicious plant-based food the way it should be: big, bold, flavourful, noteworthy and celebration-worthy.