The Vegan Cookbook That Is Rooted in Food Science "Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan #1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian Diets A one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables. For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds. Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?” Read Making Vegan Meat and: Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipes Gain insight into how to produce different flavors, textures, and aromas Discover exciting ways to use a variety of fruits and vegetables, like mushrooms! If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.

Plant-based seitan specialites.

A timely investigation into the forces that are driving innovation in the four core areas of human experience: birth, food, sex, and death. In Sex Robots & Vegan Meat, award-winning journalist and documentary-maker Jenny Kleeman takes us on a journey into the world of the people who are changing what it means to be human. Focusing on four central pillars of the human experience–birth, food, sex, and death—Kleeman examines the people who are driving some truly amazing (and perhaps worrying) innovations. We are on the brink of seismic changes in the ways we live and die, from babies grown in artificial wombs to lab-produced meat; from sex robots able to hold polite conversation (and otherwise) to being able to choose to end our days with the perfect, painless, automated death. Our journey from cradle to grave is developing in ways which involve more and more technology, and less and less human interaction. Might these advances in technology serve to rob us of our humanity? In this book Jenny Kleeman takes a profound look at what the future might have in store—and asks some provocative questions along the way. Jenny Kleeman places these scientists front and center and asks what is driving and motivating them? Are they entrepreneurs in it for the greater good of human advancement, or might there be more sinister—i.e. monetary—motivations in play? Gleeman is a skilled and subtle interrogator and travels with the reader on a fascinating exploration of the changes afoot, their implications for who we are as a society—and as human beings. It's an immersive, eye-opening, and hugely entertaining journey into a world of extraordinary visionaries on the frontline of a social revolution.

100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses. “When vegan cheese queen Miyoko Schinner pens a new cookbook, you don’t walk to your nearest bookstore. You run. . . . Get ready for your weeknight dinners to never be the same.”—VegNews From the Impossible Burger and Beyond Meat to MorningStar Farms, Boca Burgers, and more, plant-based meats are a growing trend for those who want to help the planet, animals, and their health but don’t want to give up the meaty flavors they love. In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd’s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns. For those interested in making their own vegan meats and cheese from scratch, there are recipes for Juicy Chicken, King Trumpet Mushroom Bacon, Easy Buffalo Mozzarella, Miyoko’s famous Unturkey, and many more that you’ll never find in stores. Whether you’re cutting back on meat for your health, the environment, animal welfare, or affordability, The Vegan Meat Cookbook will satisfy the cravings of flexitarians, vegans, vegetarians, and even carnivores.

What is meat? Is it simply food to consume, or a metaphor for our own bodies? Can “bloody” vegan burgers, petri dish beef, live animals, or human milk be categorized as meat? In pursuing these questions, the contributors to Meat! trace the shifting boundaries of the meanings of meat across time, geography, and cultures. In studies of chicken, fish, milk, barbecue, fake meat, animal sacrifice, cannibalism, exotic meat, frozen meat, and other manifestations of meat, they highlight meat's entanglements with race, gender, sexuality, and disability. From the imperial politics embedded in labeling canned white tuna as “the chicken of the sea” to the relationship between beef bans, yoga, and bodily purity in Hindu nationalist politics, the contributors demonstrate how meat is an ideal vantage point from which to better understand transnational circuits of power and ideology as well as the histories of colonialism, ableism, and sexism. Contributors Neel Ahuja, Irina Aristarkhova, Sushmita Chatterjee, Mel Y. Chen, Kim Q. Hall, Jennifer A. Hamilton, Anita Mannur, Elspeth Probyn, Parama Roy, Banu Subramaniam, Angela Willey, Psyche Williams-Forson

Bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving “I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions. “I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table. “These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna.

"Combining the winning elements of proven training approaches, motivational stories, and innovative recipes, No Meat Athlete is a unique guidebook, healthy-living cookbook, and nutrition primer for the beginner, every day, and serious athlete who wants to live a meatless lifestyle. Author and popular blogger, Matt Frazier, will show you that there are many benefits to embracing a meat-free athletic lifestyle, including: Weight loss, which often leads to increased speed; Easier digestion and faster recovery after workouts; Improved energy levels to help with not just athletic performance but your day-to-day life; Reduced impact on the planet. Whatever your motivation for choosing a meat-free lifestyle, this book will take you through everything you need to know to apply your lifestyle to your training. Matt Frazier provides practical advice and tips on how to transition to a plant-based diet while getting all the nutrition you need; uses the power of habit to make those changes last; and offers up menu plans for high performance, endurance, and recovery. Once you've mastered the basics, Matt delivers a training manual of his own design for runners of all abilities and ambitions. The manual provides training plans for common race distances and shows runners how to create healthy habits, improve performance, and avoid injuries. No Meat Athlete will take you from the start to finish line, giving you encouraging tips, tricks, and advice along the way"--