Tuesday, October 28, 2014

Vegan Without Borders
Review and Giveaway

Another winning collection of recipes from the amazingly prolific Robin Robertson!?! I can hardly believe it! Her latest title, Vegan Without Borders is a gorgeous hardcover book abundant with delectable, easy-to-prepare recipes from around the globe. When flipping through all the pages of tantalizingly beautiful Sara Remington photos, you're going to have an extremely tough time choosing which recipes to sink your teeth into first. I know I did. In a clever twist on the book's title, you'll also find colorfully bordered pages on the front and back covers and sprinkled throughout the book, which evoke a feeling of the many cultures and cuisines featured. The wonderfully crafted book design will lure you into taking your palate on an around-the-world adventure.


I "traveled" first to Spain with a delightful recipe for Vegetable Paella. This hearty stew is delicately seasoned with saffron and smoked paprika. Eggplant and artichoke hearts are delicious alternatives to the meat and seafood typically found in paella. And as Robin suggests in the headnote for this recipe, the next time I make this luscious dish, I think I'll add some baby bellas, too.


The real test of a good feta cheese stand-in for me is whether or not it lives up to fond memories of my favorite Persian breakfast of feta, walnuts, and raisins with warm pita bread. Feta, which originated in Greece, is a salty, crumbly, briny, curdlike white cheese made from sheep and goat's milk. It is also popular in Middle Eastern and Eastern European cuisines. Enjoyed with a cup of nice, hot tea, Robin's recipe is made from tofu and had just the right balance of saltiness from miso and briny"ness" from olive oil and lemon juice to take me back in time.


I'm sure that monks would swoon over Robin's Temple Soup, and so will you! This hearty, flavorful dish known as kenchinjiru in Japan, is an example of shojin ryori, or Buddhist temple food, a style of cooking based on compassion for all living beings and emphasizing seasonal vegetables and soy foods. There's a boatload of delicious nutrition in every spoonful of this soup made with kabocha squash, carrots, sweet potato, edamame, spinach, tofu, and shiitake mushrooms simmering in a luscious broth.


Robin's colorful recipe for Kung Pao Seitan and Eggplant was a big hit at our house. With a delightful array of flavors and textures, this vibrant dish is far superior to the classic Szechuan Kung Pao chicken dish so ubiquitous in Chinese restaurants. And I never knew that Kung Pao could be served with cashews instead of peanuts. YUM!


No trip around the world is complete with a sampling of desserts, and the photo and recipe for Mango and Rice Verrines reminiscent of Thai sticky rice were irresistible. Unlike most rice pudding recipes, this one starts with cooked Jasmine rice, which means you don't have to labor over the stove endlessly stirring! I'm so in love with this recipe, I'm sharing it below.


The following recipe for Mango and Rice Verrines from Vegan Without Borders by Robin Robertson ©2014 is reprinted with the kind permission of Andrews McMeel Publishing, LLC.

These luscious rice pudding parfaits were inspired by my favorite rice dessert: the mango and sweet sticky rice of Thailand. Traditionally, this dessert is served on a plate with a scoop of coconut-infused rice surrounded by slices of mango. My version opts for a more unusual presentation, by layering the ingredients in clear glass dessert or parfait bowls or wineglasses. Verrine originally referred to a small glass container with no base that could hold a layered appetizer or dessert, which allows for a vertical and visually appealing presentation.

1 (13.5-ounce) can unsweetened coconut milk
½ cup natural sugar (try organic coconut sugar)
2½ cups cooked jasmine rice
1½ teaspoons vanilla extract
⅛ teaspoon salt
2-3 ripe fresh mangoes, peeled, pitted, and finely chopped
¼ cup roasted unsalted peanuts or cashews, crushed

In a large saucepan, combine the coconut milk and sugar, and bring almost to a boil, stirring to dissolve the sugar. Add the cooked rice, vanilla, and salt, and simmer over medium-low heat for 15 minutes, or until desired consistency is reached,stirring occasionally. Set aside to cool. Spoon a small amount of the rice into the bottom of 4 clear dessert or parfait glasses (wineglasses are good for this). Top each with a layer of chopped mango, followed by another layer of rice, until the ingredients are used up (or the glasses are nearly full). Sprinkle the tops with the crushed nuts. Refrigerate until serving time. Serve chilled.

If you'd like to add a bit of delicious international flair to your cooking, you'll want your very own copy of Vegan Without Borders. And right now you can enter to win this delightful book just by leaving me a comment below telling me your favorite international cuisine, and then following the prompt in the Rafflecopter box. (This step is required for entry.) After you leave a comment, you can earn additional entries by following any or all of the other Rafflecopter options. I'll be selecting one lucky winner at random.* Good luck!

a Rafflecopter giveaway
 
*This giveaway is open to residents of the US and Canada. 

38 comments:

Eileen T said...

Chinese!

eat216 at gmail

Jacky said...

Thai, Indian, Japanese, Mexican, Moroccan, Lebanese - I couldn't possibly choose!

Sara said...

I' with Jacky...so many great flavors!

Martha said...

Indian -- southern Indian in particular. I love dosas!

Rebecca said...

I'm a big fan of Indian and Afghan food

Shannon said...

I like Greek food the best.

Val said...

It's a tough one for me but I'd have to say Indian, Chinese and Mexican! :)

paprika579 said...

Japanese and middle eastern

Karen said...

Thai would be my favorite, followed closely by Mexican

sara said...

Italian! I could eat pizza and pasta every day

Jessica Eagle said...

Ohhh my...thanks for this wonderful giveaway !!!! This cookbook sounds just perfect for. I love cuisine from around the world. Yummm !!!

My favorite ?! Difficult to only choose one, but I'd say Asiatic (Chinese and Japanese). Greek is also one of my favorite. I want badly try the feta tofu recipe. Yummmm !!! I miss this kind of cheese.

Jessica Caneal said...

Thai!

Carol Schmoker said...

A tie between Indian and Thai!

Healthy Organic & Cheap said...

Love Indian cuisine, and cannot make it at home - never tastes as good.

Christina said...

Definitely Indian!

wolfeyfam said...

I prefer International Cuisine to MOST American, LOL. I love Indian, Thai, Japanese, Greek, Chinese, Mexican, Italian, and SO Many More! Fantastic Book!! LOVE Robin Robertson's books!!

Terri Cole said...

Mediterranean and Middle Eastern flavors are my favorites. Thanks for the chance to win Robin's new book, it looks wonderful!

gaia at cinci dot rr dot com

Kristina said...

I love Thai and Indian food

craftyfoodiemom said...

My friend just hosted a Diwali party and now I can't get enough Indian food!!

Ashley said...

Mexican or Asian inspired cuisine would be two of my favorites, but I really just love good food. :) Thanks for the chance to win!

Sam said...

How can I pick just one? I'm in love with Mexican, Chinese, Indian, Italian...mmm...

Hayley Wyatt said...

Thai for sure

djschoo said...

Middle Eastern

The Vegan said...

For me, Indian and it looks like, if this were a competition, Indian is definitely the winner.

Patty T said...

Thai, Italian, Greek, I love them all!!

MonsterAteMy said...

This week it's Mexican.

KathyD said...

Italian is my favorite, followed closely by Chinese!

Simona Cattina said...

Italian and middle eastern cuisine for sure!

Samantha Plotkin said...

Italian cuisine is my favorite!

Anonymous said...

Mexican! I use taco-spiced quinoa for the "meat" as opposed to a soy product. Thank you for the giveaway!

-Laura

Jody said...

I'd say it is a tie between Middle Eastern and Ethiopian.

Heather said...

Boy, that is difficult because I love so many international cuisines! Indian, Mexican, Thai... there are so many!

KateM said...

Surprisingly (or maybe not!) I never really experienced international cuisine until I became a vegan...and now it's hard to choose a favorite! There's a whole world of vegan deliciousness to explore :)

Lakshmi Dove said...

My favorite is Indian.

Unknown said...

I love a lot of international cuisine…I can't pick just ONE! ;) Thai, Indian, Japanese, Ethiopian, the list goes on!!

Ilene Klang said...

Mexican - something about beans, rice and salsa is just so satisfying!

Annette said...

My favorite international cuisine is Indian.

Kate Montana said...

I've never met a (vegan) international cuisine I didn't like! But that soup looks delicious.