Established in 1983 by Jo Kaucher and Mickey Hornick, The Chicago Diner is a vegetarian jewel in a traditionally meat-loving city. Most of the recipes in The Chicago Diner Cookbook are vegan, though a few dairy products show up here and there.
Thanks to her public television cooking show, Toni Fiore is one of the best-known vegetarians in the United States. Her cookbook carries the same name as the show, Totally Vegetarian, and features 200 of her favorite recipes, as well as a wealth of information for vegetarian cooks.
You can never have too many recipes, and with Robin Robertson's 1,000 Vegan Recipes, you'll be spoiled for choice.
This the first vegan cookbook I ever bought, long before I'd even started thinking about giving up dairy and eggs. But there was just something about the title that drew me in, and the creative, delicious recipes that kept me there.
Local Bounty: Seasonal Vegan Recipes, by Devra Gartenstein, offers a variety of recipes to help you enjoy fruits and vegetables at their individual seasonal peaks. Organized by season, each chapter starts with a list of that season's produce, divided by early, mid-, and late season.
Every country and culture has traditional and innovative recipes that are either vegetarian/vegan or can be adapted. Here are some of my favorites.
Tofu is an extremely flexible ingredient that can be used in place of meat, eggs, and cheese.
Simmered bell peppers, onions, and tomatoes make a flavorful, saucy side dish.
Simple, refreshing chickpea salad with a gingery yogurt dressing.
Lovely cornbread variation with a hint of sweetness and autumn spice.
