NOTES FROM THE PUBLISHER
Vegan Without Borders Overview
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.
The recipes are healthy and accessible but without compromising on flavor. The pastiche of plant-based delights is 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.
This cookbook includes family-style comfort foods, global ethnic favorites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires.
- 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
And many more!
About the Author
Robin Robertson is a veteran restaurant chef, cooking teacher, and acclaimed writer.
She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition.
She has written numerous cookbooks, including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine.
“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
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