Autumn is the perfect season to celebrate with authors Isa Chandra Moskowitz and Terry Hope Romero on the publication of their 10th Anniversary edition of Veganomicon.

This beloved cookbook has been updated with 25 new and delicious recipes. In addition, many updates to the original recipes have been implemented to reflect today's interest in natural sweeteners, unprocessed eating, and allergen-free options.

This new edition features meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes for getting dinners on the table with ease.

Some of the new recipes include Basic Scrambled Tofu, Grilled Ranch Salad, Cuban Seitan Sandwiches, Baked Farro with Tomatoes & Herbs, Savory Butternut Risotto

Fans familiar with the authors' cookbooks might enjoy preparing the following delicious recipe:

A gorgeous fall themed salad with an epic name but a relatively simple procedure. Roasting fennel lightly caramelizes and brings out the delicate licorice flavor. The crunch of roasted hazelnuts and chewy tang of dried cranberries makes this an ideal salad for winter holidays, but don't wait for Black Friday. Make this lovely dish any blustery cold weekend and serve with your favorite fall soup. Allow the fennel and shallots adequate roasting time to ensure that their deep, sweet flavors really develop.

SERVES 4 / TIME: 1 HOUR 30 MINUTES, mostly inactive

Roasted vegetables:
2 heads fennel, sliced into 1/4-inch-thick chunks
2 tablespoons olive oil
1/2 teaspoon salt
A few twists of freshly ground black pepper
3 large shallots, sliced in half

Dressing:
3 tablespoons olive oil
2 tablespoons hazelnut or walnut oil, or more olive oil
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons pure maple syrup
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
Pinch of freshly grated nutmeg
1 teaspoon salt

Salad:
1 small head of chicory, washed and torn into bite-size pieces
3/4 cup hazelnuts, roasted, skins removed and chopped coarsely
3/4 cup dried cranberries
Freshly ground black pepper

Roast the vegetables:
Preheat the oven to 375 degrees F. Place the sliced fennel on a large baking sheet, then rub with 2 tablespoons of the olive oil, a pinch of salt, and some pepper. Rub the shallots with a little extra oil and place in the corner of the baking sheet. Bake the vegetables for 20 to 25 minutes, or until the edges of the fennel are browned and the shallots are starting to caramelize. Remove from the oven and set aside to cool.

Prepare the dressing:
In a food processor, combine the roasted shallots, olive oil, hazelnut oil, vinegar, maple syrup, tarragon, thyme, nutmeg, and salt. Blend until creamy, pour into a container, cover, and chill until ready to use.

Assemble the salad:
Place the chicory, roasted fennel, hazelnuts, and cranberries in a large bowl. Pour in the dressing, add a twist of freshly ground black pepper, and toss with salad tongs until everything is completely coated. Serve immediately.

Veganomicon is a juicy cookbook richly peppered with delicious touches and tasteful accents. Readers and home cooks will appreciate the authors' attention to detail, leaving no question about how to bring a recipe to fruition and serve it with flair. Recipes are identified by icon to assist those looking for gluten-free, soy-free, and lower-fat categories. Veganomicon is a dynamic classic that will remain a standard kitchen favorite for all time