How It All Vegan!: Irresistible Recipes for an Animal-Free Diet
experience level: beginner
cuisine: american but pretty universal
first published: 1999
the voluptuous vegan – myra kornfeld
Natural Gourmet Institute, somewhere I want to go and train VERY VERY much.
experience: beginner to intermediate
cuisine: american using quite a few US ingredients
first published: 2001
The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
relatively obsessed with Ann Gentry she is my food Goddess. Her restaurant Real Food Daily opened 18 years ago in Santa Monica as one of the first organic vegan restaurants around and is still going (with a couple of other stores now to boot). Ann’s cooking is a bit all over the place like my own, she is Southern but became devoted to Japanese macrobiotics so her cuisine combines all these elements. The Real Food Daily cookbook is some next level shit. I mean I’m constructing my own stove top smoker to make maple bacon kind of thing. Ultimately worth it for me because I’m obviously obsessed with this stuff. Anne taught me how to make cashew cheese (both sauce and hard set cheese) a couple of ways I can actually eat tempeh and like it and how to incorporate more Japanese ingredients for all the 5 tastes. If you’re looking for a challenge and how to expand your vegan cooking skills this book will set you on the way to vegan chef. High HIGHLY recommended.
experience: intermediate to advanced
photos: yes (not all dishes but most)
cuisine: southern and japanese (combined)
first published: 2005
The Guardian have a bunch of his recipes available online.
cuisine: mainly middle eastern
first published: 2010