My Vegan Year: The Young Person's Seasonal Guide to Going Vegan

by Niki Webster, Anna Stiles (Illustrator)

Overview

Millions of young people want to be more plant-based - and this is the first ever young person's guide to the whole vegan year.

"My Vegan Year is a teenager's perfect introduction to veganism, packed with recipes for delicious and eye-catching dishes.—ForeWord Reviews


"[A] visually attractive, inspiring, and enticing cookbook and lifestyle guide....Scrumptious vegan recipes that readers will want to eat year-round.—Kirkus Reviews 


Filled with helpful advice and inspiration about how to cut down on (or cut out) meat and dairy, as well as the latest nutritional information to make sure young readers have the all-important facts at their fingertips, free from disinformation and waffle.


Starting in spring, the book shows you how to make amazing vegan food in every season. As well as over 50 fun, simple and delicious recipes that anyone can try, it's also filled with great tips for every season - from how to grow your own veg to the ultimate vegan finger food for the party season. It's a fantastic handbook that's the perfect plant-based companion for 365 days of being vegan!

Product Details

ISBN-13:	9781783127375
Publisher:	Welbeck Publishing Group Limited
Publication date:	12/14/2021
Pages:	128
Product dimensions:	6.80(w) x 8.70(h) x 0.80(d)
Lexile:	1010L (what's this?)
Age Range:	13 - 18 Years

About the Author

Niki Webster is a vegan food blogger and author. A qualified health coach, she has worked with brands including Waitrose, Holland & Barrett and Wholefoods, and has travelled extensively to compile delicious plant-based recipes from around the world. Her blog is www.rebelrecipes.com.

Table of Contents

• SPRING: Recipes include Banana dutch baby pancake; Fruity fizz; Crushed Crispy new potato salad with pesto; Valentine's heart chocolate cookies; Hoisin mushroom Lettuce cups; Purple Masala pizza; Mothers Day strawberry and vanilla cream cake; Veggie crisps and dips; Easter caramel chocolates; Afternoon tea bagels and jam tarts
• SUMMER: Edamame and pea fritters with corn salsa; Gooey Blackberries on toast; Tomato salsa; Roast pepper & hummus layered sandwich; Summer rainbow lasagne; Summer fruit smoothie ice cream; BBQ skewers with chipotle sauce; 'Cheesy' Pea pasta; Bolognese stuffed peppers and garlic bread; Homemade elderflower squash slush; Cherry peanut butter blondies; Iced mocha latte
• AUTUMN: Caramel pear french toast; Make your own jam; Beanie chimichanga wrap; Apple & cinnamon cookies; Tofu, chickpea & kale korma with flatbread; Halloween Pumpkin curry; Cheesy squash carbonara with fried mushrooms; Corn on the cob; Harissa bean burgers with sweet potato fries ; Black forest cupcakes; Apple & pear crisp; Ultimate hot chocolate; Ginger cake bars
• WINTER: Smoky beans with fried bread; Immune boosting smoothie; Potato & leek soup; Friday night fake away - teritaki tofu with noodles; Mushroom & chestnut wellington with veggies and sprout slaw; Ferrero Rocher protein balls; Clementine mocktail; divali samosas & pea bhajis; Party platters; Pecan peanut butter pie; Chocolate mud tart

Editorial Reviews

Overall, this is a visually attractive, inspiring, and enticing cookbook and lifestyle guide; readers seeking a basic introduction to veganism should refer to the author’s Be More Vegan (2021). Scrumptious vegan recipes that readers will want to eat year-round.”—Kirkus Reviews 

From the Publisher

2021-10-13
A cookbook for plant-based cooking through the seasons.

Blogger Webster offers dozens of recipes divided into sections for spring, summer, fall, and winter to emphasize eating seasonally. Full-page color photos accompany each mouthwatering recipe, with entree options from edamame and pea fritters with corn salsa to black bean jackfruit baked chimichanga wraps and desserts like cherry peanut butter blondies and black forest cupcakes. Additionally, creative drinks like a cucumber, lime, and mint cooler and snacks like pumpkin harissa hummus seem sure to please. Within each seasonal section, the recipes appear organized haphazardly, with breakfast and dinner recipes following one another and lunch coming next. The book assumes some basic cooking knowledge (although the glossary of cooking techniques offers support) and contains a few slightly advanced recipes. Sprinkled throughout are seasonal tips, from the inspiring “New Year Revolutions” (which addresses the importance of prioritizing mental health) to advice on growing tomatoes. A section on making preserves offers simple jam and chutney recipes. The pantry shopping list and seasonal produce guide are especially useful. Overall, this is a visually attractive, inspiring, and enticing cookbook and lifestyle guide; readers seeking a basic introduction to veganism should refer to the author’s Be More Vegan(2021).

Scrumptious vegan recipes that readers will want to eat year-round. (index) (Nonfiction. 12-18)

Kirkus Reviews