One World Vegetarian Cookbook


One World Vegetarian Cookbook starts in your backyard—buying produce at your local farmers' market or perhaps growing your own vegetables and herbs—then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to grow things, this book is the seed that connects creative home-cooking to the traditional recipes that span the globe and blend with local culture. With an ...

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One World Vegetarian Cookbook starts in your backyard—buying produce at your local farmers' market or perhaps growing your own vegetables and herbs—then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to grow things, this book is the seed that connects creative home-cooking to the traditional recipes that span the globe and blend with local culture. With an emphasis on simplicity and versatility, One World Vegetarian Cookbook makes it easy to create dishes such as Bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry, or lemongrass-scented Thai soup. All you need to do is stock up your spice rack and take your taste buds travelling. The culture, history, beautiful photography, and delicious recipes make this a truly wonderful cookbook. • Over 200 easy-to-cook vegetarian dishes • Clear, step-by-step cooking method • Personal recipes from around the world • Full-color photographs throughout • Food facts and a glossary of foods

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Editorial Reviews

Publishers Weekly
Wells (The Spices of Life and Global Vegetarian Cooking) provides a wide array of appealing and tantalizing vegetarian offerings from all over the globe. From Tanzania's corn-on-the-cob in coconut milk and Greek cheese pies to the Middle East's hummus with several variations and the Sudan's falafel, Wells offers up flavorful and distinctive recipes, most of which are vegan or vegan-adaptable. Main dishes include baked sweet potato casserole from Canada, and creamy mixed vegetable curry from India, among a wealth of others. She also includes appetizing side dishes, sauces, and salads, such as crunchy garlicky potatoes, fiery spinach with chilies, and lentil salad with feta cheese and vegetables. Most recipes are accompanied by luscious full-color photos that serve to whet the appetite as well as demystify dishes for the uninitiated. Ethnic desserts are given their fair due in a wonderful chapter that includes West Africa's banana cake and South Korea's cinnamon buns. Recipes are clear-cut and fairly simple, use mostly easily found ingredients, and do not require a huge amount of time to prepare. Both vegetarians and those simply looking for a way to incorporate more vegetables into their diet will delight in this treasure of a book. (Dec.)
Library Journal
Wells (The World of Street Food) has collected over 120 recipes from readers of the Oxford, UK-based New Internationalist magazine. Cooking directions are in English units and metric, and dishes are indexed by world region, course, and ingredient. The book is filled with color photos of dishes bursting with fresh fruits, beans, and vegetables. Nearly all look lovely but some backfire (the cashew cream in the Fettuccine Alfredo is an unappetizing shade of gray). There is a brief note in the beginning on soy substitutions in place of dairy, but the book offers nothing to those who wish to avoid the many dishes requiring eggs, even in recipes where egg substitutions should be fairly easy, like the Vegeburgers. VERDICT Despite some caveats, this cookbook offers plenty of variety. Dishes are simple to prepare and rarely require more than four steps, a blessing for those just getting interested in meatless cuisine. Recommended.—Mary Schons, Hammond P.L., IN
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Product Details

  • ISBN-13: 9781566568746
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 10/1/2011
  • Pages: 256
  • Sales rank: 1,423,707
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.00 (d)

Table of Contents

Starters, Soups and Snacks

Baba ghanoush - eggplant/aubergine dip 16

Besare - bean dip 18

Butternut squash soup 20

Caponate - eggplant/aubergine antipasto 22

Corn-on-the-cob in coconut milk 24

Dutch pea soup 26

Gazpacho 28

Greek cheese pies 30

Harira - spicy bean soup 32

Hearty cabbage soup 34

Hummus with red bell pepper 36

Hummus with spices 36

Hummus with cilantro/coriander and lime 37

Moroccan spicy olives 38

Orzotto - creamy barley risotto 40

Palta rellena - avocado stuffed with mixed vegetables 42

Parsnip and apple soup 44

Ribollita - thick Tuscan soup 46

Skordalia me karydia - walntu and bread dip 49

Tahini dip 49

Sort-of French onion soup 50

Spanish omelet 52

Tamia - falafel 54

Tom ka-gai - Thia soup 56

Turkish thick lentil soup 58

Umpotulo naMasi - corn/maize and maas/yogurt 60

Main Dishes

Angel hair pata with caramelized onions 64

Baked sweet potato casserole 66

Bibimbap - vegetables and rice 68

Black - eyed beans with okra 70

Bobotie 72

Boston bakce beans 74

Burritos 76

Butternut squash curry 78

Couscous 80

Cowpeas/black-eyed beans and pumpkin casserole 82

Creamy mixed vegetable curry 84

Dal bhat - lentil curry 86

Empanadas 88

Ethiopian lentils 90

Ewa - bean stew 92

Fettuccine Alfredo - pasta with cashew sauce 94

Frijoles refritos 96

Gado-gado - Southeast Asian salad 98

Green bean bredie/stew 100

Instant khaman dhokla - garbanzo/chickpea patties 102

Irio - bean and corn mash 104

Lasagna 106

Moussaka 108

Mushroom stroganoff 110

Nasi goreng 112

Orange vegetable bake 114

Pasta with broccoli, sundried tomato and feta 116

Phad Thai 118

Picadillo 120

Piperade 122

Porotos con mazamorra - bean and pumpkin dish 124

Quick and easy nut loaf 126

Ratatouille 128

Salade Nicoise 130

Speedy cabbage curry 132

Soybean bake 134

Sweet potato and cheese patties 136

'Swooning Imam' - eggplant/aubergine bake 138

Vegan nut roast with caramelized onion sauce 140

Vegeburgers 142

Vegetable curry 144

Vegetable stir-fry 146

Veggie Fulani pie 148

Zucchini/courgettes with herbs and cheese 150

Salads, Side Dishes And Sauces

Baked fennel 154

Beetroot, potato and shallot salad 156

Bread and tomato salad 158

Buttered zucchini/courgettes with garlic and lime 160

Chutney 162

Coconut rice 164

Copper Penny carrots 166

Corn fritters 168

Broad bean salad 169

Crunchy garlicky potatoes 170

Dobi - spinach and tomato 172

Early zucchini/courgette salad 174

Eggplant/aubergine with spicy potatoes 176

Fiery spinach with chilies 178

Jeera aloo - potatoes with cumin 180

Lee's salad dressing 182

Lentil salad with feta cheese and vegetables 184

Mediterranean salad 186

Nettle tagliatelle verde 188

Rosemary pesto 188

Papas a la Huancaina - Peruvian potatoes 190

Potato, bean and olive salad 192

Potato, lemon and parsley mix 194

Red bell pepper bake 196

Roast kumara/sweet potato and garbanzo/chickpea salad 198

Salsa 200

Sweet chili sauce 201

Soaked cucumber salad 202

Spinach and ginger 204

Swiss chard with potatoes and tomatoes 206

Turnip treat 208

Winter garden sald 210

Desserts, Drinks And Cakes

Banana cake 214

Cheesecake with lime and ginger 216

Crunchy crumble 218

Dairy-free tiramisu 220

Elderflower drink 222

Gaajar halwa - carrot fudge 224

Gooseberry fool 226

Gramma cake 228

Haroset sweetmeats 230

Ho-ddeock - cinnamon buns 232

Irish barm brack 234

Mandarin-orange cake 236

Marmalade 238

Mojito 240

Raspberry daiquiri 240

Mulled cider 242

Papaya/pawpaw cream with cassis liqueur 244

Spicy hot chocolate 244

Penny's perfect Aussie Pavlova 246

Tres leches - Costa Rican dessert 248

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