Eat Di Herb brings a delicious, innovative and refreshing take on cooking with cannabis. In this cookbook you'll get easy follow instructions on how to prepare vegan recipes by infusing them with cannabis oil. The book is also a great guide for those transitioning to a vegan and/or plant based diet. The book is broken down with step by step instructions for infused oil preparation, breakfast recipes, meals, snacks, appetizers and soothing herbal smoking blends.

The authors of the cult favorite The Vegan Stoner Cookbook are back with new vegan recipes so simple even a stoner can make them, now featuring a greater focus on whole foods, plus gluten-free and soy-free options. Cooking vegan doesn't have to be hard! The Vegan Stoners, Sarah Conrique and Graham I. Haynes, are back with another batch of foolproof vegan dishes. This time, the yummy, fresh recipes highlight even more whole foods and fresh produce for modern vegan meals that take you beyond the pantry and into the farmers market, with an added focus on gluten- and soy-free options. This highly illustrated, irreverent cookbook (and its cast of eccentric vegetable characters) presents easy instructions and simple, line-drawing ingredient lists that help busy home cooks and hungry slackers alike whip together filling vegan meals with minimal time and effort. With recipes like Butternut-chos, Jackfruit "Toona" Salad, and Shroom Paella, you'll find flexible plant-based recipes that satisfy your cravings.

A collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy. Cooking vegan doesn't have to be hard! This irreverent take on veganism proves that beginners and slackers alike can whip together yummy, filling meals with just a few ingredients and minimal time and effort. Foolproof recipes for breakfast, lunch, dinner, and muchies include Mean Green Smoothies, Aspara-Guy Sushi, Bahnwiches, Animal Cookies, Churro Chips, and more.

Prepare Delicious Marijuana-Infused Vegan Recipes And Edibles! Learn how to get the most out of cannabis in your kitchen with respect for life & other creatures. Do you love your taste buds as much as getting high and do you want to consume a healthy, plant-based diet? With cannabis cooking for vegans, you'll get the absolute best of what you can find in greens; no animal products. Enjoy the natural, creative and medical benefits of marijuana without the harmful carcinogens that are inhaled by smoking weed: Learn how to make vegan edibles that are delicious, prepared in a snap and most importantly, drop like a bomb. Become the chef that your friends come to for edibles! Expand your skill set today by learning how to cook plant based weed snacks, edibles, THC-recipes, CBD-treats and more. In this book, you'll find an impeccable assortment of mouthwatering edibles and recipes to prepare: Almond and Banana Cannabis Vegan Ice Cream Cannabis Oatmeal Bars with Peanut Chocolate Cannabis Cherry Chocolate Bites No Bake Cannabis Brownie Bites Cannabis and Fruit Gummy Candy Cannabis and Cashew Caramels Cannabis Chocolate Fudge Raspberry and Chocolate Cannabis Candy Coconut and Cannabis Lemon Tart And much, much more... Grab your marijuana-infused vegan cookbook today and become the best vegan edibles canna-connoisseur in town! Bon AppEtit! Whether you use marijuana as a natural pain reliever, cure for anxiety and insomnia, or to get creative and have fun; these edibles and recipes allow you to enjoy the natural, medicinal benefits of marijuana. Combine it with the best of healthy, plant-based eating! The recipes in this cookbook taste amazing and will satiate your appetite. This in combination with the unique healing effects of the amazing marijuana plant.

High on Plants: 101 Vegan Stoner Recipes is a cookbook that will revolutionize the way you think about vegan cooking. With over a hundred recipes ranging from sweet and savory breakfast dishes to creative dinner creations, this cookbook is sure to satisfy even the most discerning vegan palette. Not only are the recipes packed with flavor, they also provide the reader with important information about nutrition and health as they explore the vegan lifestyle. This cookbook starts off with an introduction to vegan cooking, providing the basic principles of plant-powered eating. It explains the essentials of stocking a vegan pantry, how to source seasonal ingredients, and the basics of vegan nutrition. Each chapter includes easy-to-follow recipes that make creative use of plant-based ingredients, such as grains, beans, legumes, nuts, vegetables, and fruits. Some recipes are also fortified with vegan-friendly products such as vegan protein powder and nut butters. The recipes are all easy to prepare and come with visual guides to help you along the way. You'll find recipes like Ginger Sesame Noodles, Green Coconut Curry, Mexican Quesadillas, and Black Bean Burgers that all taste as good as they look. As the cookbook progresses, you'll gradually uncover more creative methods such as "buddacheddarizing" and "ramenslawing", as well as a variety of tips and tricks. High on Plants: 101 Vegan Stoner Recipes provides you with all the tools you need to start crafting delicious and nutritious vegan meals. Whether you're a beginner to vegan cooking or an experienced chef looking for new ideas, this cookbook is sure to spark the imagination. From breakfast dishes to dinner staples, you'll find plenty of recipes to choose from in this book, making it the perfect companion for tackling vegan stoner cooking with assurance and style.

"The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, desserts, and brunch. The recipes are divided by season within each chapter, and the book's recipe variations and menu suggestions will help you apply your own creativity in the kitchen."--Publisher's description.

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.