The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World


"Want to be a globetrotting vegan foodie? This book is IT! I feel like I'm on vacation already...bon apetito!"—Kathy Freston, New York Times best-selling author of Veganist

"The Healthy Voyager's Global Kitchen takes you on a scrumptious journey around the world, proving that plant-strong cuisine is not only good for you, but adventurous and tasty too!"—John Robbins, author The Food Revolution, Diet For A New America, and many others

"A ...

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"Want to be a globetrotting vegan foodie? This book is IT! I feel like I'm on vacation already...bon apetito!"—Kathy Freston, New York Times best-selling author of Veganist

"The Healthy Voyager's Global Kitchen takes you on a scrumptious journey around the world, proving that plant-strong cuisine is not only good for you, but adventurous and tasty too!"—John Robbins, author The Food Revolution, Diet For A New America, and many others

"A fantastic resource for anyone interested in enriching their palate, The Healthy Voyager's Global Kitchen cookbook brings you on a gourmet tour of the world, tasting each region of the globe as healthily and deliciously as possible."—Cat Cora, Iron Chef on the Food Network

"The flavors and recipes in Carolyn's The Healthy Voyager's Global Kitchen will rock your taste buds. Her ability to turn international cuisine into healthy vegan fare will blow your mind and transport you across the world. Eating a plant-based diet has kept me healthy, strong, and fit, and this cookbook will be a staple in my kitchen from here forward!"—Tony Horton, author of Bring It! and creator of the workout system P90X

Explore a world of cuisines from the comfort of your own kitchen!

If you’re looking to add some tasty international inspiration to your dining table, let The Healthy Voyager’s Global Kitchen be your guide. You’ll be treated to 150 of the best international recipes from across the globe—all veganized for your enjoyment. From Greece’s epic gyros, to hearty Colombian empanadas, to heavenly Japanese matcha green tea ice cream, you’ll globe-trot your way through the most flavorful plant-based fare this planet has to offer!

Author Carolyn Scott-Hamilton, creator of the popular website, shows you how to re-create the meals and tastes you’ve been dreaming of ever since that honeymoon trip to the Caribbean—or even just that last trip to your neighborhood Indian restaurant! And with gluten-free, low-glycemic, soy-free, low-fat, and raw-food notations on every recipe, everyone can join in the fun of global plant-based cuisine, no matter what special diet they’re on.

Keep things fresh and new from meal to meal and make every day an international delight with The Healthy Voyager’s Global Kitchen.

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Product Details

  • ISBN-13: 9781592334872
  • Publisher: Fair Winds Press
  • Publication date: 1/1/2012
  • Pages: 256
  • Sales rank: 1,508,472
  • Product dimensions: 7.50 (w) x 9.20 (h) x 0.90 (d)

Meet the Author

Carolyn Scott is the creator and powerhouse behind, a site which promotes healthy and green living and travel through its entertaining yet informative travel shows, radio show, product reviews, celebrity interview videos, articles, recipes, weekly giveaways, and more. Since its start in 2005, the Healthy Voyager has garnered media attention from outlets such as CNN, The Huffington Post, VegNews, and Today's Diet & Nutrition, and now hosts nearly 700,000 subscribers.Carolyn is an avid traveler but found it quite difficult to find vegan friendly restaurants abroad. After realizing she could find and/or manipulate any menu to create a meal that satisfied her as well as her dining partners, she created the Healthy Voyager website to show people that your dietary restrictions should not ruin your travel experience, but rather boost it. Carolyn has been a vegan for more than 10 years, holds a master's degree in holistic nutrition, and has attended culinary arts school. She also owns Ineventions, a PR & event planning firm, which she began in 2003.

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Read an Excerpt

Heavenly Spanakopita Triangles

Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. This recipe really gives the original a run for its money!


- 3 tablespoons (45 ml) olive oil

- 1 medium-size white onion, finely diced

- 1 or 2 cloves garlic, minced

- 3⁄4 teaspoon dried dill

- 1 package (14 ounces, or 392 g) extra-firm tofu, pressed and drained

- 3 tablespoons (24 g) nutritional yeast

- 2 tablespoons (30 ml) lemon juice

- Salt and pepper, to taste

- 2 cups (360 g) coarsely chopped steamed spinach

- 1 pound (454 g) vegan phyllo dough, thawed

- 1⁄2 cup (112 g) vegan butter, melted


Heat the olive oil in a skillet over medium heat and sauté the onion and garlic, for 2 to 3 minutes, until translucent. Add the dill and remove from the heat.

In a large bowl, mash the tofu, nutritional yeast, lemon juice, salt, and pepper with a fork until lumpy, then add the onion mixture and the steamed spinach.

Unroll the thawed phyllo, handling with care. With a sharp knife, cut the phyllo into 3 °— 11-inch (7.5 °— 28 cm) strips and cover with waxed paper and a slightly damp dish towel to keep moist. Make sure they don’t get too wet or too dry. Take a strip of phyllo and lay it in a lightly oiled 9 °— 13-inch (23 °— 33 cm) pan or baking sheet. Brush lightly all over with the butter. Add another layer, brushing it as well. Spread about 1 tablespoon (15 g) of the filling on one end of the strip, being careful to leave a 1-inch (2.5 cm) border from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter.

Repeat with the remaining phyllo and filling. Cover them as you finish so they do not dry out while you’re assembling the rest.

Refrigerate for 30 minutes, covering layers of triangles with waxed paper to prevent sticking.

Bake at 375°F (190°C, or gas mark 5) for 20 to 30 minutes, or until golden brown.

Yield: 36 pieces

Cook’s Note: If you’d rather make pillows, you can wrap them up like little square packages. Or make them more like baklava by layering the phyllo and filling in a baking pan and then cutting all the way through after baking.

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Table of Contents


Chapter 1: Stocking a Global Kitchen

Chapter 2: Recipes from the USA

Chapter 3: Recipes from Latin America

Chapter 4: Recipes from the Caribbean Island Nations

Chapter 5: Recipes from the United Kingdom

Chapter 6: Recipes from Spain

Chapter 7: Recipes from France

Chapter 8: Recipes from Switzerland, the Netherlands, and Denmark

Chapter 9: Recipes from Italy

Chapter 10: Recipes from Germany

Chapter 11: Recipes from Greece

Chapter 12: Recipes from Russia

Chapter 13: Recipes from the Middle East

Chapter 14: Recipes from Africa

Chapter 15: Recipes from India

Chapter 16: Recipes from China

Chapter 17: Recipes from Thailand and Vietnam

Chapter 18: Recipes from Japan

Recommendations and Resources


About the Author


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