Synopses & Reviews
Take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with:
- Red-hot white bean chili
- Tunisian couscous
- Vindaloo vegetables
- Vegetable tagine with seitan
- Szechuan noodle salad
- Turkish bulgur pilaf
- Thai coconut shrimp
- Penne Arrabbiata
- Satays with ginger peanut sauce
Organized by global region,this book gives you 200 inventive and delicious, 100% vegan recipes for tradition international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot or not.
Hands down, the most flavorful vegan cookbook in print. Vegan Fire & Spice brings together authentic, wonderfully spiced dishes from every continent. If you re tired of making vegan recipes that don t bring the thunder, you need this cookbook in your kitchen.
Erik Marcus, publisher of Vegan.com
Whether you like your food mildly seasoned or boldly spiced, Vegan Fire & Spice is the go-to book for great-tasting and healthful global vegan recipes.
Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine
Want a hot, spicy trip around the world? Save the money on airfare and instead splurge on Robin Robertson s latest work, Vegan Fire and Spice. Already a prolific cookbook author, Robertson tackles some fairly uncharted territory for us vegans, culinarily speaking... Robertson arms her readers with the right way to cool down after one chile too many, and encourages us to try a little more heat than we may usually attempt. Forget the armchair; stovetop travelling is far spicier.
Elizabeth Castoria, VegNews Magazine, March/April 2008
About the Author
Robin Robertson is the author of 17 cookbooks, including the best-selling Vegan Planet, Fresh from the Vegetarian Slow Cooker, and Quick-Fix Vegetarian. Her latest title is Vegan Fire & Spice: 200 Sultry and Savory Global Recipes published by her own company, Vegan Heritage Press.
Robin has worked with food for 25 years as a restaurant chef, cooking teacher, and food writer. She currently writes for VegNews Magazine, and her articles have appeared in Vegetarian Times, Cooking Light, Natural Health, Better Nutrition, and other magazines.
In 2000, Robin appeared on the “Remembering Your Spirit” segment of Oprah. Robin lives in Woodstock, VA. See her website at: www.robinrobertson.com