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

by Donna Klein

Overview

Irresistible vegan recipes from all over the world from the author of The Mediterranean Vegan Kitchen and Vegan Italiano.

In this culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, the Canary Islands, Hawaii, Australia, Africa, India, and many more exotic places, readers will learn how easy it is to prepare authentic tropical vegan dishes with readily available ingredients. The book includes:

? More than 225 delicious and nutritious meat-free, egg-free, and dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages, and desserts
? A glossary of tropical fruits and vegetables with information on buying and storage
? Cook's tips throughout
? Comprehensive nutritional analysis for every recipe

Product Details

ISBN-13:	9781557885449
Publisher:	Penguin Publishing Group
Publication date:	01/06/2009
Edition description:	Original
Pages:	192
Product dimensions:	7.40(w) x 9.20(h) x 0.70(d)
Age Range:	18 Years

About the Author

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.

Editorial Reviews

Veteran vegan cookbook author Klein (The Mediterranean Vegan Kitchen, Vegan Italiano) sets her sights on the Caribbean, Latin America, Africa, the Pacific Rim and other exotic locales for this impressive collection of over 225 tropical vegan recipes. Eschewing meat, eggs and dairy, Klein delivers tasty vegan soups, sides, mains and desserts, leaning heavily on tropical fruits like papaya, pineapple and coconut for sweetness and richness. Black beans and potatoes are omnipresent-those with an aversion to either need not apply-but the breadth of her offerings is commendable, and many dishes will delight non-vegans as well. Simple sorbets and granitas make a refreshing and easy-to-assemble treat on a hot day, and her litany of unique salads (Thai Green Papaya with Peanut, Curried Sweet Potato with Orange, Peruvian Lima Bean and Red Radish) burst with flavor. Many items, such as Baked "French Fried" Yucca with Papaya Ketchup and Cambodian-Style Hot And Sour Eggplant require a fairly deep larder and competent knife skills, but those comfortable in the kitchen should find new favorites here.
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Publishers Weekly

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 tropical regions around the world, from Cambodian Tomato Soup to Spicy Bolivian-Style Lentils to Trinidadian Curried Mashed Potatoes. The introduction includes a helpful guide to tropical fruits and vegetables, and each recipe offers nutrition information. Many of the recipes will appeal to nonvegetarians as well. Recommended for all subject collections.

—Judith Sutton

Library Journal