9 top vegan cookbooks from 2012

Gorilla Food

By Aaron Ash (Arsenal Pulp, 2012)

Not just vegan but raw and organic, this cookbook from an acclaimed Vancouver restaurant chef is a delightful surprise: temptingly inventive, beautifully photographed and formatted, and accessible for anyone (not just raw foodies or vegans) wanting to cook more healthfully.

I can’t wait to try: Green Cashew Coconut Curry Sauce; Rawmein “New”dles; Chocolate Cherry Bombs.

Grilling Vegan Style

By John Schlimm (Da Capo Lifelong, 2012)

Creative cooks like Schlimm are taking the grill beyond charred meat, using vegetables, seitan, tofu, and other vegan foods to add sizzle to plant-based eating. Lots of yummy-looking photos and a playful tone make this an excellent choice for your grill master.

I can’t wait to try: Shiny Happy Poppers; TLT (tofu) sandwiches; Crackling Kale, Swiss Chard & Red Bell Pepper.

Inspired Vegan

By Bryant Terry (Da Capo Lifelong, 2012)

I’ve been a Bryant Terry fan ever since his “Dinner Party 101” story in Delicious Living. This book expands his hip-vegan-soul-food vibe with fabulous seasonal menus, complete with carefully chosen playlist, movie, and book accompaniments. Just a few center photos, but some cool graphics throughout.

I can’t wait to try: Velvety Grits with Sauteed Summer Squash, Heirloom Tomatoes, and Parsley-Walnut Pesto; Ginger-Molasses Cake with Molasses-Coated Walnuts.

The Karma Chow Ultimate Cookbook

By Melissa Costello (HCI, 2012)

This book’s somewhat cluttered cover doesn’t do its contents justice; it’s filled with beautiful photos and easy-gourmet dishes refreshingly presented, from performance-boosting breakfasts and entrees to decadent desserts. An outstanding resource, especially for fitness buffs.

I can’t wait to try: Banana Chia Pancakes with Coconut Crème Sauce; Quinoa Protein Brekkie Bowl; Cha Cha Enchiladarole.

The Meat Lover’s Meatless Celebrations

By Kim O’Donnel (Da Capo Lifelong, 2012)

I love this book’s seasonal colors, pleasant graphics, generous photos, and celebratory arrangement: 26 menus covering every major holiday (Thanksgiving, Valentine’s Day) and a few just-for-fun events (Spring Forward Feast, Preserving Party). Nice icons for Dairy Optional, Gluten Free, Kid-Friendly, too, as well as a helpful ingredient glossary.

I can’t wait to try: Roasted Delicata Boats with Red Rice Stuffing; Guinness Gingerbread.

Pure Vegan

By Joseph Shuldiner (Chronicle, 2012)

If you have to pick one vegan cookbook to give as a gift, make it this one. It’s coffee-table gorgeous, the product of a vegan graphic designer and photographer; wittily arranged by time of day rather than food category (“I don’t know about you, but I eat constantly, from morning to night,” says the author), and it's fun, devoid of preaching or deprivation.

I can’t wait to try: French Toast with Cardamom Pear Compote; Lavender-Tangerine Martini.

Sweet & Easy Vegan

By Robin Asbell (Chronicle, 2012) No butter or eggs? No problem. This well-known vegan cookbook author provides 60 recipes for irresistible vegan treats, made even better with whole grains and natural sweeteners. Many full-page photos, too.

I can’t wait to try: Nectarine Cobbler with Cinnamon-Swirl Topping; Coconut Mango Breakfast Cookies.

Vegan Eats World

By Terry Hope Romero (Da Capo Lifelong, 2012)

In her new and extensive book, the author of the best-seller Veganomicon offers up 300 dishes using global flavors and techniques. At first glance the recipes and ingredients look a tad complex, but her conversational tone will put you at ease—as will the particularly extensive icons noting recipes for newbies, under 45 minutes, majority inactive cooking time (a chair icon!), cheaper ingredients, low-fat, no gluten, and no soy. I just wish there were more photos.

I can’t wait to try: Roasted Gnocchi with Roasted Tomato Caper Sauce; Dolsot Bibimbap; Pumpkin Churros.

Wild About Greens

By Nava Atlas (Sterling Epicure, 2012)

This easy-to-use cookbook celebrates the oft-underappreciated world of nutrient-dense greens. Not many photos, but a plethora of delicious-sounding recipes for kale, collard greens, escarole, arugula, bok choy, and more. You know you need it.

I can’t wait to try: Italian-Style Potato and Escarole Soup; Stir-Fried Sesame Kale and Red Cabbage; Green Velvet Smoothie with Banana and Avocado.