Robin Robertson's Vegan Without Borders shows how to make
culinary borders disappear when you cook with plant-based ingredients as
Robin shares her favorite recipes from around the world.
Vegan Without Borders shares Robin Robertson's favorite 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 favorites. 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
flavor. The pastiche of plant-based delights are organized by country or
region of the world, making it easy to prepare a single recipe or to put
courses together for a complete meal in a particular cuisine. The
recipes include family-style comfort foods, global ethnic favorites, and
creative new dishes inspired by the classics, all developed to satisfy a
variety of mealtime desires. The result is a bounty of mouthwatering
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. 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
- Melon Paletas
- Za'atar Roasted Cauliflower
- Lemongrass Coconut Rice
- Red-Cooked Tempeh
- Sizzling Saigon Crepes
- Bangkok Street Cart Noodles
