Vegan Fire and Spice: 200 Sultry and Savory Global Recipes
Vegan Heritage Press
, Jan 1, 2008
- 238 pages
This book is a trip around the world with 200 delicious meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Organized by global region, the book explores the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia. Expertly crafted by best-selling vegan and vegetarian author Robin Robertson, the recipes include Red-Hot White Bean Chili, Vegetable Tagine with Seitan, Szechuan Noodle Salad, Thai Coconut Soup, Satays with Ginger Peanut Sauce, Penne Arrabbiata, and Jambalaya. Robin Robertson has written 17 cookbooks and is a former chef and an award-winning cookbook author whose culinary experience spans over twenty-five years. Find out more about her at www.robinrobertson.com.