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!

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