Now with additional color photos and a new cover.

This wide and wonderful array of vegan recipes appeals to a broad range of tastes, from sophisticated to soul-satisfying.

With 8 all-new color photos plus completely redesigned covers, this book contains recipes for every meal and occasion. From appetizers, soups, salads and wraps to grains, desserts and baked goods these dishes are consistently tasty, always built around readily available ingredients and are quick to prepare.

Appetizers

Spicy Black Bean Dip, Asian Vegetable Turnovers, Layered Nachos

Soups

Minestrone, Spicy Squash and Fennel Soup, Gazpacho, Fresh Minted Pea Soup

Salads, Sandwiches and Wraps

Quinoa Salad with Grapefruit and Avocado, Eggplant, Olive and Basil Wrap

Casseroles, Tofu and Legumes

Shepherd's Pie, Curried Vegetables with Tofu, Savory Artichoke Pie

For the Kids

Cheeseless Pizza, Baked French Fries, Banana and Almond Butter Pita Pockets

Pastas and Grains

Pasta Putanesca, Coconut-Flavored Polenta with Beans and Peppers, Tabbouleh

Desserts and Baked Goods

Banana Chocolate Chip Pudding Bread, Cranberry Orange Scones, Brownies.

Also included are helpful tips and pantry lists for stocking a vegan kitchen as well as a practical guide to cooking terms and techniques.

Books by Beth Gurney