Vegan Lunch Box
130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!
Overview
From the publisher
If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan lunches. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.
Copyright @ 2008 Da Capo Press
All Books | |
- 5 Spices, 50 Dishes
- A Baker’s Odyssey
- A Cook’s Journey
- A Food Lover’s Treasury
- A Geography of Oysters
- A Great American Cook
- A Man’s Place is Behind the Bar
- A Mighty Appetite for the Holidays
- A New Way to Cook
- A Pig in Provence
- A Stew or a Story
- A World of Presidia
- A Year in a Vegetarian Kitchen
- Adventures of an Italian Food Lover
- Alone in the Kitchen With an Eggplant
- Ambitious Brew
- America Eats!
- America’s Food
- American Pie
- American Regional Cookery
- An Edge in the Kitchen
- Ani’s Raw Food Kitchen
- Animal, Vegetable, Miracle
- Anthony Bourdain’s Les Halles Cookbook
- Appetite for Profit
- Apple Pie
- Arthur Schwartz’s Jewish Home Cooking
- Artichoke to Za’atar
- As Fresh As It Gets
- At Large and At Small
- Authentic Mexican
- Backyard Poultry Raising
- Baking
- Baking in America
- Baking with Agave Nectar
- Balancing Flavors East & West
- Ball Complete Book of Home Preserving
- Banana
- Barbecue Nation
- Barefoot Contessa Family Style
- Barefoot Contessa Parties!
- Beard on Bread
- Beard on Food
- Bento Box in the Heartland
- Best Food Writing 2008
- Beyond the Great Wall
- Bistro Cooking
- Bittersweet
- Blithe Tomato
- Blue Eggs and Yellow Tomatoes
- Blue Ribbon Preserves
- Bob’s Red Mill Baking Book
- Bon Appétit, Y’all
- Bottlemania
- Bottomfeeder
- Boulevard
- Breakfast, Lunch, Tea
- Bubby’s Homemade Pies
- CakeLove
- Caprial Cooks for Friends
- Caprial’s Desserts
- Catalan Cuisine
- Celebration Breads
- Charcuterie
- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Vegetables
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Christmas
- Classic Home Desserts
- Classic Indian Cooking
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
- Cook With Jamie
- Cooking
- Cooking from the Heart
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cookwise
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Curry Cuisine
- Dancing Shrimp
- Deep Dark Chocolate
- Deep Economy
- Delights and Prejudices
- Demolition Desserts
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet For a Small Planet
- Dinner at Your Door
- Dirt
- Discover Chocolate
- Don’t Try This At Home
- Eat Here
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating in the Dark
- Eating Korean
- Edible Estates
- Epitaph for a Peach
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Extreme Barbecue
- Farewell, My Subaru
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Fast Food My Way
- Fast Food Nation
- Feast
- Feeding Baby
- Fields of Plenty
- Fish Forever
- Fish Grilled & Smoked
- Fondue
- Food
- Food and Booze
- Food Fight
- Food Not Lawns
- Food Politics
- Food, Inc.
- Foods of the Americas
- French Farmhouse Cookbook
- Fresh Food Fast
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Gluten-Free Girl
- Good Calories, Bad Calories
- Good Tempered Food
- Good Things
- Grill Every Day
- Grub
- Guns, Germs, and Steel
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- Hip Kosher
- Hip Sips
- History in a Glass
- Home Cooking
- Home Cooking with Charlie Trotter
- Hometown Appetites
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How to Cook Everything
- How to Cook Everything Vegetarian
- How to Cook Meat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- I Like Food, Food Tastes Good
- In Defense of Food
- Indulge
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Food
- James Beard’s American Cookery
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Julie and Julia
- Keep Chickens!
- Keeping It Simple
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Laura Werlin’s Cheese Essentials
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Local Flavors
- Lulu’s Provençal Table
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Margaritas, Mojitos, and More
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Grill
- Mediterranean Grains and Greens
- Memories of Philippine Kitchens
- Mexico One Plate at a Time
- Milk
- Mollie Katzen’s Sunlight Café
- Moosewood Restaurant Low-Fat Favorites
- Mostly Mediterranean
- Mostly True
- My Kitchen Wars
- My Life in France
- New Good Food
- New Good Food Shopper’s Pocket Guide
- New World Provence
- Nigella Bites
- Not Your Mother’s Slow Cooker Cookbook
- Nourishing Traditions
- Olive Oil
- On Food and Cooking
- On Rue Tatin
- One Cake, One Hundred Desserts
- One Man’s Meat
- Oranges
- Oregon’s Cuisine of the Rain
- Organic, Inc.
- Outstanding in the Field
- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Pike Place Public Market Seafood Cookbook
- Plenty
- Preserving Food Without Freezing or Canning
- Pure Dessert
- Real Food
- Real Thai
- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
- Revolutionary Chinese Cookbook
- Roast Chicken and Other Stories
- Roasting
- Root Cellaring
- Rosalind Creasy’s Recipes from the Garden
- Safe Food
- Salmon
- Salt
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Sharing the Harvest
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Organic
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- Something From the Oven
- Southern Belly
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
- Stuffed and Starved
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Swim Against the Current
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Taste
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Tender at the Bone
- Thai Food
- The $64 Tomato
- The 150 Best American Recipes
- The All-New, All-Purpose Joy of Cooking
- The Amazing World of Rice
- The American Century Cookbook
- The Art of Eating
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Commonplace
- The Atlas of American Artisan Cheese
- The Atlas of Food
- The Barefoot Contessa Cookbook
- The Belly of Paris
- The Best Recipes in the World
- The Best Thing I Ever Tasted
- The Best-Loved and Brand-New Joy of Cooking
- The Big Book of Barbecue Sides
- The Big Book of Vegetarian
- The Body Toxic
- The Book of Jewish Food
- The Botanist and the Vintner
- The Botany of Desire
- The Bread Baker’s Apprentice
- The Bread Bible
- The Breakaway Cook
- The Breakfast Book
- The Breath of a Wok
- The Cast Iron Skillet Cookbook
- The Children’s Jewish Holiday Kitchen
- The Christmas Table
- The Compassionate Carnivore
- The Compleat I Hate To Cook Book
- The Complete Book of Sushi
- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Dim Sum Dumpling Book
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Flexitarian Table
- The Food and Cooking of Russia
- The Food of Italy
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The Garden-Fresh Vegetable Cookbook
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Egg
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Grail
- The Greens Cookbook
- The Hog Island Oyster Lover’s Cookbook
- The Improvisational Cook
- The Italian Country Table
- The Joy of Pickling
- The Jungle
- The Jungle Effect
- The Kitchen Diaries
- The Language of Baklava
- The Last Chinese Chef
- The Leave-No-Crumbs Camping Cookbook
- The Lebanese Kitchen
- The Lee Bros. Southern Cookbook
- The Man Who Ate Everything
- The MediterrAsian Way
- The Migrant Project
- The Modern Art of Chinese Cooking
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New American Plate Cookbook
- The New Basics Cookbook
- The New Book of Middle Eastern Food
- The New Laurel’s Kitchen
- The New Making of a Cook
- The New Moosewood Cookbook
- The New Whole Grains Cookbook
- The North African Kitchen
- The Omnivore’s Dilemma
- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Paley’s Place Cookbook
- The Perfect Scoop
- The Physiology of Taste
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Meat Book
- The Scavenger’s Guide to Haute Cuisine
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Story of Corn
- The Story of Tea
- The Sushi Economy
- The Tassajara Bread Book
- The Tassajara Recipe Book
- The Taste of Country Cooking
- The Taste of Place
- The Tea Drinker’s Handbook
- The Tenth Muse
- The Thrill of the Grill
- The Tummy Trilogy
- The United States of Arugula
- The Urban Homestead
- The Vegetable Dishes I Can’t Live Without
- The Warmest Room in the House
- The Way We Eat
- The Wild Vegetarian Cookbook
- The World on a Plate
- The Zuni Cafe Cookbook
- Things Cooks Love
- This Can’t Be Tofu!
- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Totally Vegetarian
- Tuna
- Unplugged Kitchen
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Veganomicon
- Vegetable Soups From Deborah Madison’s Kitchen
- Vegetarian Cooking for Everyone
- Vegetarian Suppers From Deborah Madison’s Kitchen
- Wake Up and Smell the Planet
- Walden
- Washoku
- What Einstein Told His Cook 2: The Sequel
- What to Eat
- Where Our Food Comes From
- Whole Foods Companion
- Whole Grains Every Day, Every Way
- Wild Fermentation
- Wild Rice Cooking
- Wine Across America
- Wrestling with Gravy
- Yummy Potatoes
| | How to butterfly a boneless pork loinMatthew Card’s technique and a recipeEight steps to butterflying your own boneless roast. |
| Most Popular Articles | |
|---|---|
| Editor’s Choice | |
|---|---|
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4258
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers Copyright © 2006–2008 Culinate, Inc. All rights reserved. r4258
There are no comments on this item
Add a comment