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Vegan Without Borders shares Robin Robertson's favourite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin's all-time favourites.
This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD), and food-loving vegans will delight at the dishes Robin places on her table at home. The recipes are healthy and accessible but without compromising on flavour. The recipes include:
Polenta Rustica with Kale and Bean Ragout
Potato Gratin Dauphinoise
Baked Eggplant Fries with Tzatziki Sauce
Chickpea Nuggets with Buffalo Barbecue Ranch Sauce
Blue Ribbon Chocolate Cake
Mojito Sweet Potatoes
Za'atar Roasted Cauliflower
The result is a bounty of mouth-watering recipes that span the globe, representing the cooking traditions of more than twenty different countries of Europe, the Americas, Africa, the Middle East, India, and Asia.
About the Author
An experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in South Carolina. In 1988, she left the restaurant business and rededicated her life to writing and teaching gourmet vegan cooking. The author of 19 vegan and vegetarian cookbooks, Robin is a 25-year veteran restaurant chef, caterer, columnist, cooking teacher, and food writer. She writes "The Global Vegan" column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times.
We first saw this as someone else's copy. I am an Aussie BBQ big meat eater, but this book (as well as her other "Hot Vegan" which we have also bought) opened up to the world of meatless cooking in a way that was not challenging. Great recipes, great explanations, and most importantly, taste-filled. I think one of its biggest benefits is that it uses ingredients that are 'common' to most supermarkets with only an occasional visit to a specialist shop.
Excellent ... but I'll occasionally add meat if the mood takes me!
Robin Robertson's Vegan Without Borders
"...ethnic dishes from around the world and made them vegan." (Elizabeth Pudwill, Houston Chronicle) "A really gorgeous cookbook with an infectious, obvious love for plant-based recipes from around the world"
"this latest cookbook is probably the most impressive, which is saying a lot" (Marla Rose, Vegan Street) On the shortlist of notable cookbooks in 2014, from T. Susan Chang of NPR: "[the] Convert-a-Carnivore Choice: Vegan Without Borders, by Robin Robertson." (T. Susan Chang, Cookbooks for Dinner) "Another winning collection of recipes from the amazingly prolific Robin Robertson"
"...a gorgeous hardcover book abundant with delectable, easy-to-prepare recipes from around the globe"
"...pages of tantalizingly beautiful Sara Remington photos..."
"The wonderfully crafted book design will lure you into taking your palate on an around-the-world adventure." (Gail Davis Rhamy, Hungry Vegan) This sumptuous, colorful collection of "Easy Everyday Meals from Around the World" is another winner for the prolific Robertson, who still manages to keep the quality level remarkably high as she delivers another fresh spin on vegan eating.
(Vance Lehmkuhl, V for Vegan) "Vegan Without Borders has our vote for the most beautiful vegan cookbook of 2014. It's perfect for someone ready to stray from Western-style cooking to explore the diversity of flavorful international cuisines. You'll get some of the finest vegan dishes from Africa, the Middle East, Europe, India, and Asia. Featuring beautiful photography throughout, this top-quality hardcover book makes this the perfect gift for the 2014 Holiday season." (Vegan.com) Chosen as one of the top 5 vegan cookbooks of 2014 by Grant Butler, The Oregonian: "This cookbook is her most-lavish so far, with 150 recipes that crisscross the globe, showing how vegan cooking can capture the essence of more than 20 countries, from an intense Eastern European goulash to spicy Ethiopian berbere stews to sop up with spongy injera flatbread. And you won't have to run all over town hitting specialty markets to make these dishes, since most ingredients can be found in any grocery store. This is ideal for adventurous eaters looking to expand their horizons." (Grant Butler, The Oregonian)
Acknowledgments - vii
Introduction - viii
Part I: A Vegan Kitchen Without Borders
1. The Global Melting Pot - x
2. A Global Vegan Kitchen - xii
3. A Pantry Without Borders - xx
Part II: The Recipes
4. Europe - 1
5. The Americas - 83
6. Africa - 133
7. The Middle East - 151
8. India - 165
9. Asia - 189
Part III: Recipes by Category, Menus, Resources
Recipes by Category: Gluten Free, Soy Free, Low Oil/No Oil, Quick and Easy - 260
Menus - 266
Glossary of Ingredients - 268
Online Resources - 269
Metric Conversions and Equivalents - 270
Index - 271
ISBN: 9781449447083 ISBN-10: 1449447082 Audience:
Number Of Pages: 304 Published: 1st September 2014 Publisher: Andrews McMeel Country of Publication: US Dimensions (cm): 25.91 x 21.08
Weight (kg): 1.29
Edition Number: 1