The Cheesy Vegan by John Schlimm (Da Capo, 2013). Love cheese but want to go vegan? Here, find 15-plus recipes for making vegan cheese, including cheddar, Parmesan, ricotta, Brie, and mozzarella, plus 100 additional recipes that use them.
Easy As Vegan Pie by Hannah Kaminsky (Skyhorse, 2013). Gorgeous photos, inspiring flavors, and not a stick of butter in sight create pies both sweet (Sweet Corn Crème Brulee Tartlettes) and savory (Primavera Pot Pies).
Food: Vegetarian Home Cooking by Mary McCartney (Sterling Epicure, 2013). A family-oriented book, the comfort-food recipes—no frou-frou preparations here—reflect a pleasantly relaxed approach to cooking.
River Cottage Veg by Hugh Fearnley-Whittingstall (Ten Speed, 2013). An “evangelical” vegetarian tome from the well-known sustainable-food-advocate omnivore. Beautiful and fun to read.
Straight from the Earth by Myra and Marea Goodman (Chronicle, 2014). A trove of creative, intriguing, vegan recipes. Also offers useful ingredient information and advice on why organic, sustainable food tastes better.
Vegetable Literacy by Deborah Madison (Ten Speed, 2013). Drawing on the beloved author’s expansive knowledge, this gift-worthy guide, with more than 300 recipes, helps anyone understand and make use of the diverse vegetable family.
