Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
This book is your culinary passport to the world's spicy cuisines. It lets you take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili, Tunisian Couscous, Vindaloo Vegetables, Vegetable Tagine wth Seitan, Szechuan Noodle Salad, Turkish Bulgur Pilaf, Jambalaya, Thai Coconut Soup, Penne Arrabbiata, Satays with Ginger Peanut Sauce, and many more.Organized by global regions, this book gives you 200 inventive and delicious 100% vegan recipes for traditional international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot - or not. (Note: This is a 100% vegan, revised and updated version of Robin's 1998, out-of-print vegetarian book, Some Like It Hot, and contains new recipes and important new content.)
Product Details
Editorial Reviews
Review
Hands down, the most flavorful vegan cookbook in print. Vegan Fire & Spice brings together authentic, wonderfully spiced dishes from every continent. If you re tired of making vegan recipes that don t bring the thunder, you need this cookbook in your kitchen. --Erik Marcus, publisher of Vegan.com
Want a hot, spicy trip around the world? Save the money on airfare and instead splurge on Robin Robertson s latest work, Vegan Fire and Spice. Already a prolific cookbook author, Robertson tackles some fairly uncharted territory for us vegans, culinarily speaking. Even though there s a lengthy and lustrous history of ethnic vegetarian cuisine, Robertson s book gets more in depth as her recipes are often as authentic, and authentically spicy, as they can be. Separated into regions the Americas, Mediterranean Europe, the Middle East and Africa, India, and Asia the book features appetizers, soups and sides, main courses, and sauces for each locale. From classic dishes like Spicy Rotini Primavera to the truly exotic Vietnamese fish Sauce, the heat index can be adjusted to personal taste. Robertson arms her readers with the right way to cool down after one chile too many, and encourages us to try a little more heat than we may usually attempt. Forget the armchair; stovetop travelling is far spicier. --Elizabeth Castoria, VegNews Magazine, March/April 2008
Whether you like your food mildly seasoned or boldly spiced, Vegan Fire & Spice is the go-to book for great-tasting and healthful global vegan recipes. --Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine
About the Author
Robin Robertson is the author of the best-selling Vegan Planet, Fresh from the Vegetarian Slow Cooker, and The Vegetarian Meat & Potatoes Cookbook. She is a vegan chef and award-winning cookbook author whose culinary experience spans over 25 years. She has been a restaurant chef, caterer, cooking teacher, and food columnist. Her features and columns regularly appear in VegNews Magazine and on the Internet.
Customer Reviews
great gift for someone who loves to cook good food
bought as a Christmas present. My husband is an awesome chef and he is picky about the cook books he uses. This one is a keeper.
I love this book!!
I acquired this book two weeks ago and read it from cover to cover before deciding I just had to try some of these recipes! So far, everything has been amazing. I made the Texas Caviar which my family absolutely loved (we never knew about canned chipotles before) and then I made the Stuffed Cherry Peppers which were gone before they had a chance to cool off! Next, I made the Pasta Puttanesca which was incredible, then the Jamaican Spiced Tempeh Nuggets which were too good to resist. Last night, I made turmeric and cinnamon infused Sweet Potatoes with Chickpeas which will surely become a new comfort food for me, and I have eagerly bought the ingredients to make the Turkish Eggplant tomorrow. I have a large collection of cookbooks, but this is the first one that has taught me how to use spices to produce authentic global flavors in recipes that are simple, easy to follow and wickedly delicious. This is a book that can help people make the jump from vegetarian to vegan. Buy extra copies because you'll want to pass it on!
Not impressed
I am not a vegan but rather a vegetarian. The reason I bought this book is because I do not eat eggs and unfortunately all vegetarian cook books are filled with egg recipes. I was not impressed with the recipes in this book, because I had hard time finding a recipe I actually wanted to make. A few pictures would not hurt either. Actually, this might be the biggest mistake (it is not easy to imagine what the dish should look like). I wish vegan recipes were more innovative.
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