Updated: 10.25.2013

Bravo

Cooking with Peta
By Peta

Eat Drink and Be Vegan: Everyday Vegan Recipes Worth Celebrating
By Dreeba Burton

Everyday Happy Herbivore
By Lindsay Nixon
Everyday Raw Express: Recipes in 30 Minutes or Less
by Matthew Kenney

Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home
by Judita Wignall

How To Be A Healthy Vegetarian
By Nancy Addison

Instead of Chicken, Instead of Turkey
By Karen Davis

Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family
By Dreena Burton

 
Live Raw: Raw Food Recipes for Good Health and Timeless Beauty
By Mimi Kirk

Love Soup
By Anna Thomas

Plenty: Vibrant Recipes from London’s Ottolenghi
By Yotam Ottolenghi
Raw Energy: 124 Raw Food Recipes for Energy
By Stephanie Tourles

Raw Food Made Easy

Simply Great Breads
By Daniel Leader and Lauren Chattman

Simply Vegan: Quick Vegetarian Meals
By Debra Wasserman

So Now What Do I Eat? The Complete Guide to Vegetarian Convenience Foods, Vegetarian Food for Thought
By Gail Davis

The Compassionate Cook
By Peta and Ingrid Newkirk

The Goldbeck’s Guide to Good Food
By Nikki and David Goldbeck

The Kind Diet
by Alicia Silverstone

The New Farm Vegetarian Cookbook
By Louise Hagler and Dorothy R. Bates

The New Fast Food: The Veggie Queen Cooks Whole Food Meals in Less than 30 Minutes
By Jill Nussinow

The New Vegetarian Epicure
By Anna Thomas

The Raw Gourmet
By Nomi Shannon

The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
By Brian L. Patton

The Vegetarian Epicure
By Anna Thomas

The Vegetarian Family Cookbook
By Nava Atlas

The Veggie Queen: Vegetables Get The Royal Treatment Cookbook
By Jill Nussinow

366 Simply Delicious Dairy Free Recipes
By Robin Robertson

Vegan Cooking for Carnivores
By Roberto Martin

Vegan Diner
By Julie Hasson

Vegan Express
By Nava Atlas

Vegan Holiday Kitchen
By Nava Atlas

Vegan Soups and Hearty Stews for All Occasions
By Nava Atlas

Veganissimo

What Do Raw Fooders Eat
By Nomi Shannon

Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy and Other Leafy Veggies Everyone Loves
By Nava Atlas

 

 

 

 

 

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
By Ani Phyo

Blissful Bites: Blissful Meals That Nourish Mind, Body and Planet
By Christy Morgan

The Kind Diet
By Alicia Silverstone

http://www.amazon.com/exec/obidos/ASIN/1616082747/vegetariankit-20

Vegan Handbook
Edited by Debra Wasserman and Reed Mangels

The Vegan Slow Cooker
By Kathy Hester

Vegan Pie in the Sky
By Isa Chandra Moskowitz

Candle 79 Cookbook: Modern Vegan
By Joy Pierson

https://www.amazon.com/gp/yourstore/home?ie=UTF8&ref_=topnav_ys

World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries
By Bryanna Clark Grogan

http://www.vegkitchen.com/bookstore/

The Wild Vegan Cookbook
By “Wildman” Steve Brill

Quick Fix Vegan: Healthy, Homestyle Meals in 30 minutes or less
By Robin Robertson

The Complete Idiot’s Guide to Plant-Based Nutrition
By Julieanna Hever

Spork-Fed
By Heather Goldberg and Jenny Engel

Vegan Desserts: Sumptuous Sweets for Every Season
By Hannah Kaminsky

Animal Camp: Lessons in Love and Hope from Rescued Farm Animals By Kathy Stevens

Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
by Peter Berley

The New Whole Foods Encyclopedia
by Rebecca Wood

Vegan Soups and Hearty Stews for all Seasons
By Nava Atlas

The 30-Day Vegan Challenge

By Colleen Patrick-Goudreau

Fresh from the Vegetarian Slow Cooker

The Vegetarian Family Cookbook
By Nava Atlas

Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine
By Bryant Terry

Appetite for Reduction
By Isa Chandra Moskowitz
My Sweet Vegan by Hannah Kaminsky
Speed Vegan by Alan Roettinger
The Vegan Soulfood Guide to the Galaxy
By Afya Ibomu

Sublime Soups: Vegetarian Soups and Quick Breads
By Lenore Baum

Complete Vegetarian Kitchen
By Lorna Sass

The Vegetarian Mothers Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families
By Cathe Olson

Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love
By Cathe Olson

A Life in Balance: Delicious Plant-based Recipes for Optimal Health
By Meg Wolff

Thrive Foods: 200 Plant-Based Recipes for Peak Health
by Brendan Brazier

The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
by Lindsay S. Nixon

Forks Over Knives: The Plant-Based Way to Health
by Gene Stone (Editor), Dr. T. Colin Campbell (Foreword), Dr. Caldwell Esselstyn Jr. (Foreword)

The Mediterranean Vegan Kitchen
by Donna Klein

The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
by Neal Barnard and Robyn Webb

Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions
by Nava Atlas and Susan Voisin (photographer)

Veganomicon: The Ultimate Vegan Cookbook
by Isa Chandra Moskowitz and Terry Hope Romero
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes
by Lindsay S. Nixon

Eat Vegan on $4.00 a Day: A Game Plan for the Budget Conscious Cook
by Ellen Jaffe Jones

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
by Isa Chandra Moskowitz and Matthew Ruscigno

Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World
by Donna Klein

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite
by Celine Steen and Joni Marie Newman

Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
by Colleen Patrick-Goudreau

Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
by Robin Robertson

Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
by Robin Robertson

Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant
by Joy Pierson and Angel Ramos and Jorge Pineda

The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
by Colleen Patrick-Goudreau

Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes
by Alicia C. Simpson

Vegan Diner: Classic Comfort Food for the Body and Soul
by Julie Hasson

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
by Isa Chandra Moskowita and Terry Hope Romero and Sara Quin (Foreword)

Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full
by Celine Steen and Joni Marie Newman

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
by Isa Chandra Moskowitz

The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking
by Mark Reinfeld and Jennifer Murray

Vegan Desserts: Sumptuous Sweets for Every Season
by Hannah Kaminsky

Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes
by Isa Chandra Moskowitz

Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers
by Terry Hope Romero

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
by Colleen Patrick-Goudreau

World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries
by Bryanna Clark Grogan

Vegan’s Daily Companion: 365 Days of Inspiration for Cooking, Eating, and Living Compassionately
By Colleen Patrick-Goudreau

1,000 Vegan Recipes
by Robin Robertson

Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet
by Jack Norris and Virginia Messina

The Complete Idiot’s Guide to Vegan Cooking
By Beverly Lynn Bennett and Ray Sammartano

Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet
By Brenda Davis and Vesanto Melina

Have Your Cake and Vegan Too: 50 Dazzling and Delicious Cake Creations
By Kris Holechek

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy
By Donna Klein

Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor – Not Calories (Quick & Easy)
By Alicia C. Simpson

Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small
by Dynise Balcavage

Vegan Soups and Hearty Stews for All Seasons
by Nava Atlas

500 Vegan Dishes
by Deborah Gray

The Farm Vegetarian Cookbook

The Book of Tempeh
by William Shurtleff and Akiko Aoyagi

Speed Vegan

Quick and Easy Vegan Celebrations
by Alicia C. Simpson

Quck and Easy Comfort Food
by Alicia C. Simpson

Vegan Soups and Hearty Stews for all Seasons
The Inspired Vegan
by Bryant Terry

Vegan Junk Food

The Veggie Queen: Vegetables Get the Royal Treatment
by Jill Nussinow

Sublime Soups
By Lenore Y. Baum

Lenore’s Natural Cuisine
By Lenore Y. Baum

The New Fast Food
by Jill Nussinow

Sweet and Natural
By Meredith McCarty

Practically Raw: Flexible Raw Recipes Anyone Can Make
by Amber Shea

 

http://mynewroots.blogspot.com/p/my-new-roots-library.html

Updated 10.25.2013
The American Vegan Society
www.AmericanVegan.org

Cest La Vegan
www.CestLaVegan.com

Chef Chloe
www.ChefChloe.com

Choosing Raw
www.ChoosingRaw.com

Choose Veg
www.ChooseVeg.com

The Christian Vegetarian Association
www.ChristianVeg.com

Compassionate Action for Animals
www.ExploreVeg.org

Compassionate Cooks
www.CompassionateCooks.com

Compassionate Holidays
www.CompassionateHolidays.com

Crazy Sexy Life
www.CrazySexyLife.com

Delicious Tv
www.DeliciousTV.com

EcoRazzi
www.EcoRazzi.com

Factory Farming
www.FactoryFarming.com

Fat Free Recipes
www.FatFree.com

Fat Free Vegan Recipes
www.FatFreeVegan.com

Fully Raw
www.FullyRaw.com

GentleWorld
www.GentleWorld.org

Go Veg
www.GoVeg.com

Happy Cow
www.HappyCow.net

Healing Cuisine
www.HealingCuisine.com

Healthy Lifestyle Expo
www.HealthyLifestyleExpo.com

Holy Cow Vegan Recipes
www.HolyCowVegan.net

3 Tbs. water for sautéing
3 sweet potatoes, peeled & cut into 1/2″ cubes
2 medium yellow onions, chopped
3 garlic cloves, pressed or minced
1 can (15 oz.) red kidney beans, drained & rinsed
2 red bell peppers, seeded & cut into 1/2″ squares
1 can (15 oz.) diced tomatoes or 2 fresh, diced
1/2-3/4 cup smooth or crunchy natural peanut butter
1/2 tsp. salt (or to taste)
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. cayenne pepper
3 tsp. light brown sugar
4 cups vegetable stock
1 tsp. fresh ginger, grated
fresh cilantro, chopped (optional – for garnish)
unsalted peanuts, chopped (optional – for garnish)

1. Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add bell peppers, cover, and cook until softened, about 5 more minutes.
2. Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
3. Stir in peanut butter, and distribute it evenly throughout. Hint: You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot (it will make it easier to incorporate into the stew).
4. Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.
5. Add vegetable stock, bring to a boil, then reduce the heat to low and simmer until the potatoes are soft, about 30 minutes.
6. Taste and add salt or other seasonings, if necessary. Serve in individual bowls and top with chopped nuts and cilantro, if desired.
7. Serve over quinoa, brown rice or couscous

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
4 teaspoons curry powder
1 teaspoon ground cayenne
1 1/2 pounds sweet potatoes, chopped
3 large celery stalks, chopped
3 medium carrots
3 medium tomatoes, peeled and chopped
5 to 6 cups water
1 teaspoon salt
3 teaspoons pepper
3 tablespoons creamy peanut butter
vegetable stock, as needed
1/4 cup unsalted dry-roasted peanuts, crushed
1 bunch cilantro

1. Begin by heating a sauce pan to medium heat. When the pan is ready, add the oil and wait several seconds for it to warm. Add the onion and cook over medium heat for about 5 minutes or until the onions appear translucent. When the onions are ready, add the garlic and cook for about 2 minutes until it becomes fragrant. Finally, add the curry and cayenne, stirring frequently, for about 1 minute.

2. Transfer the cooked onions and garlic to a large pot, then add the chopped sweet potatoes, celery, carrots, and peeled tomatoes. Add enough water to the pot so that the vegetables are submerged beneath about 1″ water. Set heat to high and boil for about 20 minutes or until the vegetables are tender and a broth has been created.

3. Let broth and vegetables cool, then add to blender or food processor, along with peanut butter. Process until smooth. Transfer blended ingredients back into a pot and heat on medium until the soup is warm. Add vegetable broth to thin mixture, if desired.

4. Garnish soup with chopped, fresh cilantro and the crushed peanuts. Serve warm and enjoy!

Makes: Approx 6 servings, Preparation time: 15 minutes , Cooking time: 30 minutes