The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

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Penguin, 2009 - Cooking - 178 pages
A VEGAN GARDEN OF EDEN Balmy breezes, fragrant flowers, sunny skies, with coconut palms swaying to the rolling surf in the background-let The Tropical Vegan Kitchentransport you to paradise with a wealth of mouthwatering meat-free, egg-free, dairy-free dishes. In this wide-ranging culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, Hawaii, Australia, Africa, India and many other exotic places, learn to prepare easy yet authentic tropical combinations with ingredients available at any supermarket. From delicious appetizers such as Avocado-Mango Crostiniand Cambodian Tomato Soup, to scrumptious dishes like Coconut Tofu with Spicy Pineapple Chutneyand African Black Barley Stew with Okra and Tomatoesto sweet indulgences like Malaysian Tapioca Cakeand Baked Churros, The Tropical Vegan Kitchenis a collection of more than 225 recipes complete with hints and tips for easy preparation, explanations and definitions of terms and ingredients, and nutritional analyses-for dishes that you'll enjoy all year long.

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User Review  - SpongeBobFishpants - LibraryThing

After my partner and I spent time in Hawaii we realized that the only healthy and inexpensive way to eat on the islands is to develop a diet based on rice, vegetables, and lean proteins. Now that we ... Read full review

The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

User Review  - Not Available - Book Verdict

Klein, a food writer and author of several other cookbooks, including The Mediterranean Vegan Kitchen, here presents a lively selection of more than 200 vegan recipes inspired by the cuisines of ... Read full review


Appetizers and Snacks
Main Dishes
Side Dishes
Desserts and Other Sweets
Metric Conversion Charts

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About the author (2009)

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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