Flip Your Mind

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.

Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

The Game Changers tells the story of James Wilks — elite Special Forces trainer and The Ultimate Fighter winner — as he travels the world on a quest to uncover the optimal diet for human performance. Showcasing elite athletes, special ops soldiers, visionary scientists, cultural icons, and everyday heroes, what James discovers permanently changes his understanding of food and his definition of true strength. Directed by Louie Psihoyos.

The Invisible Vegan is a 90-minute independent documentary that explores the problem of unhealthy dietary patterns in the African-American community, foregrounding the health and wellness possibilities enabled by plant-based vegan diets and lifestyle choices. The documentary begins with the personal story of Jasmine Leyva, a 30-year-old black actress and filmmaker currently based in Los Angeles. Over the past seven years, Leyva has committed herself to veganism, both in lifestyle and research. Directed by Jasmine C. Leyva.

In her debut cookbook, Joanne shares over 80 intoxicating, plant-based recipes and moving narrative snapshots of the food that shaped her family history. Recipes range from Joanne’s childhood staples, like Jjajangmyun, the rich black bean noodles she ate on birthdays to the humble Gamja Guk, a potato-and-leek soup her father makes. Others are a little more personal, like the Chocolate Sweet Potato Cake which is an ode to the two foods that saved her mother’s life.

The Korean Vegan Cookbook is 336 pages of breathtaking dishes, and the intimate storytelling and stunning photography that Joanne has become known for on social media. Not only a soon-to-be kitchen staple but truly a one-of-a-kind cookbook that celebrates how deeply food and family shape our identity.

The Modern Tiffin is Priyanka Naik’s debut cookbook. Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience.

Italy, Mexico, Thailand, India… Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin.

With vegetables as the star of the show, ​Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far.

The Postcolonial Animal demonstrates the importance of African writing to animal studies by analyzing how postcolonial African writing—including folktales, religion, philosophy, and anticolonial movements—has been mobilized to call for humane treatment of nonhuman others. Mwangi illustrates how African authors grapple with the possibility of an alternative to eating meat, and how they present postcolonial cultures as shifting toward an embrace of cultural and political practices that avoid the use of animals and minimize animal suffering.

The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory explores a relationship between patriarchal values and meat-eating by interweaving the insights of feminism, vegetarianism, animal defense, and literary theory. Behind every meal of meat is an absence: the death of the animal whose place the meat takes. This is the “absent referent.” Adams argues that male dominance and animals’ oppression are linked by the way that both women and animals function as absent referents in meat-eating and dairy production, and that veganism covertly challenges patriarchal society.

Brought to you by Afro-Vegan Society, this guide has 17 original recipes that are both delicious and nourishing, so that you can enjoy the wonders of plant-based eating for yourself and with your loved ones this holiday season.

In “They’re Trying to Kill Us” John Lewis seeks answers to why Americans of Color suffer from disproportionately higher rates of chronic disease than their European American counterparts, while examining the intersections of food, disease, race, poverty, institutional racism, and government corruption.

Through interviews with cultural influencers, doctors, researchers, politicians, attorneys, professional athletes, activists–including FlipIt’s Chief Strategist, Brenda Sanders–and experts in the field of food justice, John begins to unravel a story of collusion that has kept millions of Americans sick, while the industries responsible make billions of dollars.

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks.

Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods—like cacao, garlic, ginger, and sweet potato—that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favorites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.

James Beard Award-winning chef Bryant Terry’s first cookbook, this is a vegan homage to Southern, African American, and Afro-Caribbean food. Bryant Terry brings soul food back to its roots with plant-based, farm-to-table, real food recipes that leave out heavy salt, refined sugar, and “bad” fats, but leave in the down-home flavor. Terry reinterprets popular dishes from African and Caribbean countries as well as his favorite childhood dishes, such as Mustard Greens & Roasted Yam Soup and Cajun-Creole-Spiced Tempeh with Creamy Grits.

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.