Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes

by Troth Wells

Overview

Moving towards a more vegetable-based diet is the only sustainable and healthy way to feed the world. The extraordinary abundance of nutritious plant foods gives great opportunities to conjure them into delicious, planet-friendly meals. Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a variety of highlights. From the tempting coconut milk rich dishes of South India, to the warming bean and chili concoctions of South America; from the fragrant soups and stir-fries of Thailand to the delicate wat stews of Ethiopia, this cookbook has intriguing tastes for every palate. - Over 100 vegetarian recipes from all parts of the globe • Recipes presented in mezze-style—with suggestions of a number of small dishes that combine to make a full meal - Easy to follow recipes with suggestions for substitute ingredients - Useful facts and helpful hints - Tips on sourcing fair trade and local ingredients - Full-color recipe photographs throughout

Product Details

ISBN-13:	9781566569316
Publisher:	Interlink Publishing Group, Incorporated
Publication date:	04/01/2014
Pages:	256
Product dimensions:	7.40(w) x 9.70(h) x 1.00(d)

About the Author

Troth Wells is the acclaimed author of several cookbooks, including The Spices of Lifeand One World Vegetarian Cookbook.

Table of Contents

Avocado tacos 16

Beancurd/tofu and mushroom stir-fry 18

Bean and pumpkin stew 20

Beans with turmeric and coconut milk 22

Bell pepper with eggplants/aubergines and tomatoes 24

Black-eyed pea/bean soup 26

Cardamom-flavored mushroom curry 28

Cashew nut and pumpkin salad 30

Casserole with green lentils 32

Cheese and spinach pastries 34

Chili bean fajitas 36

Chilied sweet potatoes and tomatoes 38

Coconut milk pumpkin 40

Coconut rice 42

Cool cucumber salad 44

Coriander carrots and potatoes 46

Couscous with mixed vegetables 48

Cracked peppercorn and eggplant/aubergine salad 50

Creamy carrot and yogurt dip 52

Crunchy peanut butter spinach 54

Cucumber and sesame seed salad 56

Cumin carrots 60

Curried eggplants/aubergines 62

Curried potatoes 64

Date, cheese and walnut taster 66

Eggplants/aubergines with pimiento dressing 68

Fragrant avocado dip 70

Fried rice with beancurd/tofu 72

Fennel, rice and spinach dish 74

Gingered bean curry 76

Gingery mashed potato with yogurt 78

Green lentil dhal 80

Groundnut/peanut stew 82

Hearty lentil soup 84

Hot cabbage with mustard seeds 86

Hotpot with mixed vegetables 88

Kidney bean casserole 90

Lentil and garbanzo/chickpea curry 92

Lettuce and raisin salad 94

Marinated cabbage salad 96

Mashed spicy eggplant/aubergine 98

Minted tomato and cucumber salad 102

Mixed vegetable curry with coconut 104

Mushrooms and ginger 106

Nutmeg potatoes 108

Olive salad 110

Papaya/paw-paw curry with garbanzos/chickpeas 112

Peppery potatoes with eggplant/aubergine 114

Pineapple and avocado salad 116

Piquant potato fries/chips 118

Potato and bell peppers with cumin 120

Potatoes with miso 122

Pumpkin curry 124

Pumpkin or butternut squash soup 126

Red pimiento and pine nuts 128

Rich lentil and potato dhal 130

Rotis with coconut 132

Samosas 134

Sauteed eggplants/aubergines in chili-bean sauce 136

Savory banana snacks 138

Sesame and paprika eggplants/aubergines 140

Spiced apple chutney 144

Spicy vegetables in coconut milk 146

Spinach and bell peppers 148

Spinach and potato casserole 150

Stir-fried veg combo with beancurd/tofu 152

Sweet potato bhaji snack 154

Tabbouleh 156

Tahini and yogurt dip 158

Tajine 160

Tangy eggplant/aubergine dip 162

Tomato salad 164

Tomato soup with beancurd/tofu 166

Vegetables in coconut milk 168

vegetable stir-fry with ginger 170

Walnut, cumin and sesame nibbles 172

Walnut dip with cumin 174

Yogurt piqued with mustard seeds, and tomatoes 176

Zesty tomato topping 178

Desserts and Drinks

Banana bread 182

Bananas with hot and sweet sauce 184

Caraway and ginger tea 186

Chocolate rum cake 188

Classic rum punch 190

Coconut sweetmeats 192

Date and walnut delights 194

Date cookies 196

Fudge with banana 198

Ginger-hot gingerbread 200

Golden corn/maize bread 202

Granadilla/passion fruit cocktail 204

Granadilla/passion fruit juice 206

Honeyed coriander tea 208

Lassi yogurt drink 210

Melon and kiwi fruit daiquiri 212

Mint tea 214

Pack-a-punch ginger beer 216

Rum swizzle with mint and lime 218

Sesame and peanut crunch 220

Spicy baked bananas 222

Editorial Reviews

"Small Planet, Small Plates is definitely an invitation to cook new recipes that will rock your world... At first sight, the self-confessed food porn junkie that I am was overcome with excitement: the book is generously illustrated and the pictures are evocative, modern and tasteful. A second wave of elation hit me when I discovered the simplicity of all the recipes: the method of preparation is spelled out in a few efficient sentences. A quick glance through the ingredients list confirmed how accessible the recipes were: I could find pretty much all the beans, grains and spices in my pantry. Otherwise, a quick trip to any bog standard supermarket would fill in the gaps easily. The main appeal of this cookbook however is the diversity of places it takes you to. Through your cooking, you might have already traveled to Morocco, Mexico, Lebanon, Spain, France, Italy, Greece, China, Vietnam, India, maybe even Russia and Japan. Turning the pages of this book, you might discover that you could easily hop to other less visited food destinations: Syria, Sierra Leone, Chile, Jamaica, Tanzania, Sri Lanka, Korea, Ecuador and Malaysia. The method and ingredients are not too antipodean to what you might already know, but the twist in the combination of flavors is enough to bring exoticism to your dinner table. So you can invite a whole new series of dishes to your rota: a crunchy peanut butter spinach stew from Gambia, a coconut rice from Sierra Leone, a pumpkin curry from the Caribbean, a walnut dip with cumin from Syria, a pineapple and avocado salad from Haiti. The last aspect that ticked my 'good cookbook box, ' is that it feeds my eggplant obsession with no less than nine recipes. One of which I had been looking for: a simple but scrumptious Malaysian curried eggplant, that we will publish here soon."

From the Publisher

"Small Planet, Small Plates is definitely an invitation to cook new recipes that will rock your world... At first sight, the self-confessed food porn junkie that I am was overcome with excitement: the book is generously illustrated and the pictures are evocative, modern and tasteful. A second wave of elation hit me when I discovered the simplicity of all the recipes: the method of preparation is spelled out in a few efficient sentences. A quick glance through the ingredients list confirmed how accessible the recipes were: I could find pretty much all the beans, grains and spices in my pantry. Otherwise, a quick trip to any bog standard supermarket would fill in the gaps easily. The main appeal of this cookbook however is the diversity of places it takes you to. Through your cooking, you might have already traveled to Morocco, Mexico, Lebanon, Spain, France, Italy, Greece, China, Vietnam, India, maybe even Russia and Japan. Turning the pages of this book, you might discover that you could easily hop to other less visited food destinations: Syria, Sierra Leone, Chile, Jamaica, Tanzania, Sri Lanka, Korea, Ecuador and Malaysia. The method and ingredients are not too antipodean to what you might already know, but the twist in the combination of flavors is enough to bring exoticism to your dinner table. So you can invite a whole new series of dishes to your rota: a crunchy peanut butter spinach stew from Gambia, a coconut rice from Sierra Leone, a pumpkin curry from the Caribbean, a walnut dip with cumin from Syria, a pineapple and avocado salad from Haiti. The last aspect that ticked my 'good cookbook box, ' is that it feeds my eggplant obsession with no less than nine recipes. One of which I had been looking for: a simple but scrumptious Malaysian curried eggplant, that we will publish here soon."

elephantjournal.com

Wells's (One World Vegetarian Cookbook) latest focuses on small plates that can be mixed and matched to form tapas- or mezze-style meals. Recipes are organized alphabetically for the most part, with Desserts and Drinks in a separate section. She also includes menu suggestions; for instance, she recommends serving an Ecuadorian Casserole with Green Lentils alongside Marinated Cabbage Salad and Gingery Mashed Potato with Yogurt. Icons indicate vegan and vegan-adaptable dishes. VERDICT Vegetarians who like variety will enjoy combining these flavorful dishes, most of which can be made in 40 minutes or fewer.

Library Journal