Beyond Rice Cakes and Ramen Quiz time! Vegetarianism is: A) strictly for humorless health nuts. B) fine if you actually like brown rice. I guess. C) what? I wasn' t sleeping, I was resting my eyes. Can you repeat the question? D) just kind of . . . normal. You answered D, right? Meatless eating is healthy, inexpensive, ecologically friendly, and even hip. What's not to like? But it's not always easy being green. The salad bar can get pretty uninspiring after a while, and you don't even want to know how much salt lurks in that can of tomato soup. Enter the Carle sisters: Megan (the long-time vegetarian) and Jill (the skeptical carnivore) are the dietary divas of yummy, doable dishes for teens and young adults. In this new book (their fourth), they offer the tips, tricks, and tasty recipes they use to feed themselves and their friends in style--veggie style. The Carles make cooking easy for cash-strapped, kitchen-shy vegetarians, starting with instructions on how to set up a basic veggie kitchen on the cheap. And they keep it simple with 90 recipes organized into student-friendly chapters, from "Cheap Eats" to "Impressing Your Date," "Dinner for One" to "Party Food," plus a desserts chapter packed with vegan options. Every page bursts with color photographs. Whether you're sharing Pasta Primavera with your roommates, taking a Caramelized Onion Tart to a party, grabbing a Roasted Red Pepper and Avocado Wrap on the run, or buttering up your sweetie with Mushroom Ravioli, College Vegetarian Cooking will break you out of the ramen rut--without breaking your budget.

Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crepes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chevre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

The most comprehensive, authoritative organic foods guide available Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic." Covering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods. It includes: * Easy-to-find entries, organized alphabetically within categories * Information on selection, storage, nutrition, uses, and preparation * More than 150 color photos for easy identification * A special section listing 900 top varieties of organic produce * A useful list of organic food suppliers and organizations "This is an amazing book! Jeff brings together the essentials of gardening and cooking with delicious, approachable recipes and a discussion of what it means to eat in an ethical, sustainable, and healthy manner--and manages not to be preachy. It's a great read for those just beginning to explore good food as well as old pros." --John Ash, chef, food and wine educator, and author of the award-winning book John Ash Cooking One on One "The Organic Cook's Bible is a fantastic resource to guide both home and professional cooks through a greater understanding of what to consider when using organics." --Jesse Z. Cool, owner of jZcool Eatery and Catering Company and other restaurants and author of six cookbooks, including Your Organic Kitchen "The Organic Cook's Bible is a great book and an important tool to spread the good news of organics and inspire us all in the kitchen." --Ronnie Cummins, National Director, Organic Consumers Association

The bestselling vegetarian student cookbook - don't leave home without it!

INSTANT NEW YORK TIMES BESTSELLER An all-new collection of more than 120 recipes that are so delicious and easy to make, you might forget they're vegan, from the #1 New York Times bestselling author of Deceptively Delicious, Double Delicious, The Can't Cook Book, and Food Swings. Jessica Seinfeld isn't a committed vegan. Her husband and her children aren't, either. Instead of convincing you to become vegan or shaming you for eating meat, she simply wants to show you how easy it is to be a vegan, at times, by cooking flavorful, affordable, and robust plant-based meals whenever you want--whether that's every day, once a week, or just once in a while. With her reassuring and accessible style, Jessica shows you step-by-step recipes for sweet and savory breakfasts, comforting and healthy meals for lunch and dinner, delicious snacks that can be whipped together quickly, and essential sauces and dressings--all tailored to home cooks. She also demonstrates how to create a basic vegan pantry filled with the essential items to keep in stock, explains what kitchen equipment you'll want to have on hand, gives sample menus for combining recipes, and tells relatable stories from her adventures in vegan cooking with her family. Simple, affordable, and comforting, and infused with Jessica's "encouraging attitude" (Publishers Weekly), Vegan, at Times is the perfect gateway to a healthier and more balanced you.

From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals. Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.

Curious about veganism? Want to be a vegan? Already a vegan? Just wondering how to be vegan without going insane? In this informative and practical guide on veganism, team Torres helps you love your inner vegan freak. Loaded with tips, advice, stories, and comprehensive lists of resources that no vegan should live without, this book is key to helping you thrive as a happy, healthy, and sane vegan in a decidedly non-vegan world. Witty, opinionated, and eminently useful.

Increasing numbers of people--including actress Drew Barrymore, pop star Moby, and actor Alec Baldwin--are embracing veganism, a lifestyle that entails avoiding all animal-based products and behaving ethically and conscientiously within our surroundings. In The Vegan Sourcebook, long-time activist Joanne Stepaniak further explores and illuminates the principles and practical aspects of compassionate living.

As a part of the British Commonwealth, Australia's culture shares many similarities with British culture--and their menu is no exception. Paired with the cuisine of the Aboriginal peoples that first populated the island, Australian dishes often feature meats and fruits, many of which naturally thrive in the warm temperatures found throughout the country. This standard fare has evolved in the years since World War II as more and more immigrants settle down under.

Over the centuries, Austria was settled by many different groups and became the center of a large empire. Each group brought its own customs and cuisine, eventually mixing to create the rich heritage of food and culture now found in Asutria. Discover some of Austria's most delicious dishes, such as Wiener Schnitzel, Nockerln, Lebkuchen, and more.

The fifth largest country in the world, Brazil stretches across nearly half of South America. Home to a vibrant blend of indigenous, African, European, and immigrant cultures, Brazil boasts a diverse cuisine. Beans, rice, manioc, tropical fruits, meats, and fresh vegetables form the basis for many traditional Brazilian dishes. With delicious recipes for Brazilian staples such as Farofa, Xinxim, and Feijoada, discover the spicy flavors of Brazil.

Combining the cultural traditions of Spain, indigenous Cubans, Africans, and various other immigrants, Cuban cuisine is simple and filled with flavor. Rich spices such as garlic, oregano, and cumin combine with fresh produce, staples such as rice and beans, and pork or fresh seafood to fill Cuban menus. Although the people of Cuba are divided along class lines, they enjoy the same food--Salsa Criollos, Frijoles Negros, Tostones, and Cerdo Asado.

English cuisine is often regared as unexciting, but with flavorful dishes such as tender roast beef and Yorkshire pudding, buttery scones, tasty fish and chips, and sweet triflees, it's anything but bland. Relying on fresh, simple ingredients to highlight the natural flavors of foods, English dishes are hearty and delicious.

With its appealing sausages and roasts, savory dumplings and spaetzle, and rich pastries and tortes, Germany has been known for its delicious cuisine. Focusing on the food and traditions found in western Germany, this tasty cookbook illustrates that in Germany, cooking is an art.

Completely landlocked, Hungary has endured many invasions by foreign powers and has lived under many kinds of government. Through it all, music and food have remained important parts of Hungarian life. with delightful dishes such as goulash, chicken paprika, and strudel, Hungarian cuisine is savory and inviting.

The world's largest archipelago, Indonesia is made up of over seventeen thousand islands. Located along the lines of ancient trade routes, Indonesian culture has been saturated by the cultures of many different countries from around the world. With staples such as rice, saté, and gado-gado salad, Indonesian menus feature tropical fruits and vegetables grown throughout the islands and savory spices such as cumin and turmeric.

Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography and history of the country.

Lebanon is a tiny country found in the very heart of the Middle East. Especially famous for a cuisine that emphasizes fruits, vegetables, and grains, Lebanese cooking is as delicious as it is healthy and versatile. Lamb, bulgur, and almonds are common in many Lebanese dishes, and mezze, or appetizers, are a very important part of their cuisine.

The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.

Once a part of the vast Soviet Union, life in Russia has seen many changes. One thing that has remained the same is the varied and interesting food found there. Rich, filling, and most of all, plentiful, Russian cuisine is filled with dishes like borsch (beef stew), pirozhki, chicken Kiev, and studen.

With twelve independent countries, the Falkland Islands, and French Guiana, the many cultures of South America feature a variety of dishes. Focusing on recipes from countries like Argentina, Brazil, and Chile, this delectable cookbook offers a sampling of tastes from across the continent.

Most Thai consider food to be an art form, and the dishes they prepare are spicy and rich with a characteristic sweet/sour/salty taste that makes their cuisine unique. with flavors ranging from mild to searingly hot, Thai food is wonderful to smell, exciting to see, and delicious to taste.

Featuring recipes from twenty countries around the world, this tasty sampler presents brief descriptions of where, what time of year, and why certain desserts are prepared. With recipes for Moroccan date cake, Sacher Torte from Austria, Venezuelan flan, Lebanese stuffed pancakes, and much more, Desserts around the World presents delicious desserts for every occasion.

Mennonites are often associated with food, both by outsiders and by Mennonites themselves. Eating in abundance, eating together, preserving food, and preparing so-called traditional foods are just some of the connections mentioned in cookbooks, food advertising, memoirs, and everyday food talk. Yet since Mennonites are found around the world--from Europe to Canada to Mexico, from Paraguay to India to the Democratic Republic of the Congo--what can it mean to eat like one? In Eating Like a Mennonite Marlene Epp finds that the answer depends on the eater: on their ancestral history, current home, gender, socio-economic position, family traditions, and personal tastes. Originating in central Europe in the sixteenth century, Mennonites migrated around the world even as their religious teachings historically emphasized their separateness from others. The idea of Mennonite food became a way of maintaining community identity, even as unfamiliar environments obliged Mennonites to borrow and learn from their neighbours. Looking at Mennonites past and present, Epp shows that foodstuffs (cuisine) and foodways (practices) depend on historical and cultural context. She explores how diets have evolved as a result of migration, settlement, and mission; how food and gender identities relate to both power and fear; how cookbooks and recipes are full of social meaning; how experiences and memories of food scarcity shape identity; and how food is an expression of religious beliefs--as a symbol, in ritual, and in acts of charity. From zwieback to tamales and from sauerkraut to spring rolls, Eating Like a Mennonite reveals food as a complex ingredient in ethnic, religious, and personal identities, with the ability to create both bonds and boundaries between people."-- [Provided by publisher]

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha isan expression of gratitude for nature's gifts and the efforts and ingenuity of those who transform nature's bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shojin ryori, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tofu-Tofu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire-vegan or omnivore-to new heights.

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods--but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines.

"The first-person narrative portrays Lorraine's family and community with realistically drawn personalities and relationships as well as fine-tuned ethical dilemmas, while sketching in the backdrop of the wider catastrophe. A moving personal story." --Booklist (starred review) "Napoli skillfully evokes Lorraine's close-knit community, interweaving elements of Irish culture, history, and land- and seascape in ways that make the story accessible and appealing...a timely reminder about conditions in our current world." --The Horn Book Through the eyes of twelve-year-old Lorraine this haunting novel from the award-winning author of Hidden and Hush gives insight and understanding into a little known part of history--the Irish potato famine. It is the autumn of 1846 in Ireland. Lorraine and her brother are waiting for the time to pick the potato crop on their family farm leased from an English landowner. But this year is different--the spuds are mushy and ruined. What will Lorraine and her family do? Then Lorraine meets Miss Susannah, the daughter of the wealthy English landowner who owns Lorraine's family's farm, and the girls form an unlikely friendship that they must keep a secret from everyone. Two different cultures come together in a deserted Irish meadow. And Lorraine has one question: how can she help her family survive? A little known part of history, the Irish potato famine altered history forever and caused a great immigration in the later part of the 1800s. Lorraine's story is a heartbreaking and ultimately redemptive story of one girl's strength and resolve to save herself and her family against all odds.

The New York Times Bestseller National Book Critics Circle Award Finalist Lambda Literary Award winner From Roxane Gay, the New York Times bestselling author of Bad Feminist, a memoir in weight about eating healthier, finding a tolerable form of exercise, and exploring what it means to learn, in the middle of your life, how to take care of yourself and how to feed your hunger. New York Times bestselling author Roxane Gay has written with intimacy and sensitivity about food and bodies, using her own emotional and psychological struggles as a means of exploring our shared anxieties over pleasure, consumption, appearance, and health. As a woman who describes her own body as "wildly undisciplined," Roxane understands the tension between desire and denial, between self-comfort and self-care. In Hunger, she casts an insightful and critical eye on her childhood, teens, and twenties--including the devastating act of violence that acted as a turning point in her young life--and brings readers into the present and the realities, pains, and joys of her daily life. With the bracing candor, vulnerability, and authority that have made her one of the most admired voices of her generation, Roxane explores what it means to be overweight in a time when the bigger you are, the less you are seen. Hunger is a deeply personal memoir from one of our finest writers, and tells a story that hasn't yet been told but needs to be.  

The nutrition title of the omnibus 2008 "farm bill" is the focus of legislation affecting domestic food assistance programs in the 110th Congress. The program areas that are addressed include the regular Food Stamp program, programs operating in lieu of food stamps (e.g., Puerto Rico, Indian reservations), The Emergency Food Assistance Program (TEFAP), the Commodity Supplemental Food Program, Community Food Projects, the Seniors Farmers' Market Nutrition Program, initiatives to provide fresh fruit and vegetable in schools, and newly proposed nutrition and health promotion or support projects. Other nutrition programs (child nutrition and WIC programs) have not been a major part of the active legislative debate, although a number of bills noted in this new book address them, and some legislative changes affecting them are part of appropriations law and the farm bill. The 2008 farm bill has been enacted as P.L. 110-246. The nutrition title of this law has a projected new cost of about $3 billion over the next 5 years (FY2008- FY2012) and well over $9 billion over the next 10 years (FY2008-FY2017). The major share of this spending is due to changes in food stamp rules -- increasing benefits and loosening eligibility standards -- and expansion of support for TEFAP and fresh fruit and vegetable initiatives. The most significant substantive nutrition program issues that were raised in the farm bill debate were those surrounding the Food Stamp program and support for fruit and vegetable programs, particularly how much to add in new spending. Despite cost differences, the House and Senate bills were very similar in the policy changes they proposed. Their nutrition titles (Title IV) renamed the Food Stamp program, increased program benefits, and loosened some eligibility rules. They increased spending for TEFAP, added support for the fresh fruit and vegetable program, and allowed exercise of geographic preference when procuring food for child nutrition programs. However, they differed in some policy aspects. The House proposed substantial limits on states' ability to "privatise" their administration of food stamps (not adopted in the final measure). And the Senate's bill included a number of initiatives not covered in the House (only some of which were incorporated in the final law) relating to food stamp eligibility for able-bodied adults without dependants, eased access to the Food Stamp program, support for farmers' markets, projects to promote health and nutrition through the Food Stamp program, and dietary supplements. A lingering issue involves the response of food assistance programs to recent, relatively rapid, food price inflation, although no legislation has been introduced in this regard.

In this book, Dr. Susan Albers, brings her unique approach to college students, their parents, and college staff. Using the principles of mindfulness, Dr. Albers presents a guide to healthy eating and self acceptance that will help readers navigate the weight obsessed, diet crazed, high pressured, fast food saturated college environment, establishing patterns of eating that will form the groundwork for a healthier life well beyond college. More than a new diet book or collection of superficial self-affirmations, this book gets at issues such as the importance of making informed choices and the value of self acceptance and good health.

The book is an autobiographical account of the launching and development of the nation¿s foremost citizens lobby on hunger.

This book has received the AESA (American Educational Studies Association) Critics Choice Award 2012. The essays in School Food Politics explore the intersections of food and politics on all six of the inhabited continents of the world. Including electoral fights over universally free school meals in Korea, nutritional reforms to school dinners in England and canteens in Australia, teachers' and doctors' work on school feeding in Argentina, and more, the volume provides key illustrations of the many contexts that have witnessed intense struggles defining which children will eat; why; what and how they are served; and who will pay for and prepare the food. Contributors include reformers writing from their own perspectives, from the farm-to-school program in Burlington, Vermont, to efforts to apply principles of critical pedagogy in cooking programs for urban teens, to animal rights curriculum. Later chapters shift their focus to possibilities and hope for a different future for school food, one that is friendlier to students, «lunch ladies,» society, other creatures, and the planet.

Fight the Freshman Fifteen, Sleepless Nights, and Other Pitfalls of College Life Welcome to college life. It's full of possibilities -- and pitfalls. Cafeteria food is awful, but there sure is a lot of it. And you can eat as much (or more) of anything -- and everything -- as you want. And in a single year of study, you can grow a gut that will haunt you for the rest of your life. No one in the dorm is going to tell you when to go to bed, and you can wear each all-night cram session like a badge of honor. But on two hours of sleep a night, the circles underyour eyes will make you look like a raccoon before midterms -- which you'll then probably fail. And exercise -- what's that? Say hello to thunder thighs and saggy bat-wing arms. Sound awful? Good. It's supposed to. But take heart: With the simple advice you'll find in this book, you can eat right and get the sleep and exercise you need to excel academically and creatively. You'll get the straight story on how to avoid the freshman fifteen, and learn how to make good choices in the cafeteria and make smart snacks on those few useless appliances they allow you to keep in your room. You'll get tips on fitting regular exercise into a busy class schedule and getting enough sleep without being the only one who never -- NEVER -- makes it to the latest of the late-night parties. Eat smart to fight the freshman fifteen, food allergies, and fatigue Prepare smart snacks right in your dorm room -- without burning the place down! Get enough sleep without missing out on too much late night fun Build the body of your dreams with smart exercise tips Make the grade without succumbing to stress Includes delicious dorm-room snack recipes The Smart Student's Guide to Healthy Dorm Living is a must for any parent sending their student off to college. The book is packed with practical tips for healthy eating. It helps answer the questions I hear from college students every day. This book is the answer to helping teens stay healthy and fit as they transcend the college years into adulthood. Hats off to M.J. and Fred Smith for giving students and easy-to-read survival guide to healthy eating at college. -Ann Blocker, RD, LD, CDE, director of nutrition at Veterans Memorial Hospital and nutrition consultant to Luther College, in Decorah, IA A great book, so practical and useful-fantastic! -Jane Hasek, MSN, Ed.D., chancellor emerita and distinguished professor at Allen College in Waterloo, IA I've lost another two pounds this week. I know that I'm losing it through exercise and diet. My stamina in exercising is increasing while my appetite is decreasing...I feel that I am working harder and longer without being any more tired. I really enjoy exercising and feel great doing it. My mood is better because I feel better about myself. -Andy Wannigman, student I have been using the tips in the book and have a success story. I feel great! It's that plain and simple. I feel better about myself. I'll continue this plan next semester. I liked the results a lot and I hope to get more of the same the longer I participate... -Dana Roberts, student