Flip Your Mind

Brought to you by Tracye McQuirter, 34-year vegan, award-winning public health nutritionist, and best-selling author, in partnership with Farm Sanctuary.

Vegan lifestyle expert Tracye McQuirter teams up with her mother Mary to share their secrets for maintaining radiant health for more than 30 years (hint: it’s all in the greens), and 100 of their favorite plant-based recipes that have kept them looking and feeling ageless. They break down the basics of nutrition, how to build a vegan pantry, and how to make sure you’re getting the best nutrients to promote longevity and prevent chronic disease. They also provide a 14-step guide with practical, easy-to-follow advice on how to transition to vegan foods, jumpstart your healthy eating habits, and how to up your game if you’re already a vegan. Their 100 fresh, simple, and flavorful recipes are based on everyday whole food ingredients, including Maple French Toast with Strawberries, Thai Coconut Curry Soup, Cajun Quinoa with Okra and Tomato, Vegetable Pot Pie, Citrusy Dandelion Greens Salad, and Perfect Pecan Pie. Illustrated with beautiful, full-color photographs, Ageless Vegan helps you kiss diet-related disease and fatigue goodbye and gives you the information, inspiration, and affirmation you need to live a long, glowing, and healthy life you love.

In this accessible and provocative essay collection, sisters Aph and Syl Ko provide new theoretical frameworks on race, advocacy for nonhuman animals, and feminism. Using popular culture as a point of reference for their critiques, the Kos analyze the compartmentalized nature of social movements, present new ways of understanding interconnected oppressions, and offer conceptual ways of moving forward expressive of Afrofuturism and black veganism.

Drawing on her own experiences as a disabled person, a disability activist, and an animal advocate, author Sunaura Taylor persuades us to think deeply, and sometimes uncomfortably, about what divides the human from the animal, and the disabled from the abled. Beasts of Burden suggests that issues of disability and animal justice—which have heretofore primarily been presented in opposition—are in fact deeply entangled.

A national best-seller that was cited by The New York Times as a key reason for the popular rise of veganism among African Americans, By Any Greens Necessary was the first vegan diet book for Black women. In it, McQuirter combines the story of her personal journey with helpful tools such as recipes, menu ideas, and shopping lists.

Coffee aficionado, Jo (Kate Nash), is doing her best to keep her plant-based, independent, coffee shop afloat alongside her band of misfit employees. In a last-ditch effort to save her business, Jo and her team embark to battle it out as the underdogs competing in the World Barista Championship in order to finally have a chance to prove herself in the dairy-dominated world of coffee. Directed by Randall Miller.

After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrilling dinners, lunches, breakfasts—and even desserts!

Cowspiracy: The Sustainability Secret is a groundbreaking feature-length environmental documentary following intrepid filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today – and investigates why the world’s leading environmental organizations are too afraid to talk about it. Directed by Kip Anderson and Keegan Kuhn.

Earthlings is a 2005 American documentary film about humankind’s total dependence on animals for economic purposes. Presented in five chapters (pets, food, clothing, entertainment, and scientific research) the film is narrated by Joaquin Phoenix, featuring music by Moby, and was written, produced, and directed by Shaun Monson.

Part memoir and part investigative report, Eating Animals is the groundbreaking moral examination of vegetarianism, farming, and the food we eat every day that inspired the documentary of the same name. Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them.

Nearly all of the meat, eggs, and dairy we eat comes from the industrial system known as “factory farming.” This system destroys our environment and harms public health, and never before has humankind caused more suffering. Based on the bestselling book by Jonathan Safran Foer, narrated by producer Natalie Portman, and directed and produced by Christopher Quinn (GOD GREW TIRED OF US), Eating Animals spotlights the heroic farmers, whistleblowers, and innovators who are standing up, against all odds, to fight this system and provide a new way forward.

Lori Gruen argues that rather than focusing on animal “rights,” we ought to work to make our relationships with animals right by empathetically responding to their needs, interests, desires, vulnerabilities, hopes, and unique perspectives. She describes entangled empathy as a type of caring perception focused on attending to another’s experience of well-being.

Food Inc. lifts the veil on our nation’s food industry, exposing how our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers, and our own environment. Food Inc. reveals surprising – and often shocking – truths about what we eat, how it’s produced, and who we have become as a nation. Directed by Robert Kenner.

“The Land of Ahimsa” is a feature length documentary that follows Dolly Vyas-Ahuja on her journey to veganism. Dolly narrates and produces the film, alongside Bollywood actor Aryeman, who directs. “The Land of Ahimsa” will strive to inspire and encourage the people of India to adopt a vegan way of life by showing them how easy it is. Indians are waking up to the truth that all animals are intelligent species and deserve a chance to live. Directed by Aryeman.

From the Subtle Asian Baking community comes, Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia.

Explore new ingredients, surprising techniques, and interesting textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There’s even a recipe for homemade boba!

This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home.

India imposes criminal penalties for cow slaughter, based on a Hindu ethic of revering the cow as sacred. And yet India is among the world’s leading producers of beef, leather, and milk. What is behind this seeming contradiction? Narayanan argues that bovine motherhood is simultaneously capitalized for dairy production and weaponized by Hindu nationalists to oppress Muslims and Dalits. Using ethnographic and empirical data gathered across India, this book reveals the harms caused to buffaloes, cows, bulls, and calves in dairying, and the racialized labor required to obscure such violence.

In this beautiful cookbook filled with stories, tips, tricks, and striking four-color photography, Georgina Hayden looks to Greece, Cyprus, and beyond to share delicious, almost entirely natural dishes. Whether you’re vegan, vegetarian, or simply interested in plant-based eating, you will enjoy these flavor-packed foods which draw from the tradition of nistisima, a Greek word that translates to Lenten, or fasting–often used in relation to animal products. Georgian Hayden explores the history and culture of nistisima to introduce home cooks to this new kind of vegan cooking which has been honed over centuries of religious practice. From bread to salads, dips, and pickles, to harvest cooking with seasonal vegetables, to cakes, puddings, and sweets, Nistisima features recipes for smokey red pepper and walnut flatbread; roast tomato, orzo, and rocket salad with roasted garlic dressing; fresh coriander and olive potatoes; broadbean falafel; and more nutritious, simple dishes more centered around Earth’s bounty.

A must-have for every plant-focused cookbook shelf, Nistisima is an exciting approach to modern, environmentally equitable vegan cooking influenced by a celebrated tradition.

India is home to a vibrant tapestry of culinary traditions—and to more vegetarians than anywhere else in the world. It’s also where Dr. Sheil Shukla learned to love traditional Gujarāti fare, cooking alongside his adored ba (grandmother) over summers in Mumbai.

During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness—and so began his mission to reinvent the classic vegetarian dishes of his heritage.

Plant-Based India presents over 100 completely vegan recipes for shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart—filled with nourishing ingredients at their seasonal best.

In this first-of-its-kind book, Denai Moore pays homage to flavours and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context. From her convenient Rice & Peas Arancini to her comforting ‘Oxtail’ Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging and downright delicious.

Jamaican food is often misrepresented, simplifed and reduced to being really spicy – and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are.

Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.

Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family.

With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.

Race Matters, Animal Matters challenges one of the grand narratives of African American studies: that African Americans rejected racist associations of blackness and animality through a disassociation from animality. Analyzing canonical texts written by Frederick Douglass, Charles Chesnutt, Ida B. Wells, and James Weldon Johnson alongside slaughterhouse lithographs, hunting photography, and sheep “husbandry” manuals, Lindgren Johnson argues instead for a critical African American tradition that at pivotal moments reconsiders and recuperates discourses of animality weaponized against both African Americans and animals. Johnson articulates a theory of “fugitive humanism” in which these texts flee both white and human exceptionalism.

In a scintillating combination of critical race theory, social commentary, veganism, and gender analysis, media studies scholar Aph Ko offers a compelling vision of a reimagined social justice movement marked by a deconstruction of the conceptual framework that keeps activists siloed. Through a subtle and extended examination of Jordan Peele’s hit 2017 movie Get Out, Ko shows the many ways that white supremacist notions of animality and race exist through the consumption and exploitation of flesh.

Through straightforward and fascinating stories of women engaged with animal activism, Sister Species: Women, Animals, and Social Justice explains the complex interconnections of speciesism, sexism, racism, and homophobia. Sister Species demonstrates why every woman ought to support animal activism, why every animal activist ought be feminist, and why all social justice advocates ought to be vegan.

Jenné Claiborne’s first cookbook, Sweet Potato Soul, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné revives the long tradition of using fresh, local ingredients creatively in her dishes as she celebrates the plant-based roots of the cuisine.

Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits–you’ve heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here’s how to make them super tasty, too.

From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you’ll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.