If you want to try your hand at cuisines from around the world, and add some adventure to daily meals, This is the book for your. Robin Robertson, takes you on a journey all over the world with simplified recipes that are easy to make and easy to like!
The recipes are categorized by region, Europe (Italy, France, Spain and Portugal , Greece, Eastern, British Isles), Americas (US, Mexico, Caribbean, South), Africa, Middle East, India, Asia (China, Thailand, Japan, Korea, Vietnam).
Each region includes appetizers, main courses, side dishes and desserts. There is a global pantry in the beginning with helpful tips. There are gorgeous pictures sprinkled throughout the book.
There are dietary options with every recipe. Gluten free, soy free, low or no oil. The back of the book also has the recipes categorized according to the dietary restrictions.
Get Robin Robertson’s Vegan Without Borders
today or enter the Giveaway at the end of the post.
The book is a gem in the cookbook collection. Where else would you find so many countries and their cuisines being covered in one place!
I have my eyes on the Brazilian Feijoada, Mojito roasted sweet potatoes, Spanakopita tart, Portobellos with Bearnaise Sauce. Sicilian Cauliflower, Spicy Lemon Chickpeas – buticha and all the Ethiopian dishes of course.
And the Umbrian Lentil Salad, Kung Pao Eggplant and Seitan, Banh Mi Spring Rolls, Sesame-Spinach Donburi, and so many more recipes and so much to learn! There is Papri Chaat, Momos, Hakka noodles and many more Indian recipes!
We tried the Bibimbap, so good! and the baked eggplant fries. Eggplant should always be made into fries and the tzatziki sauce balances it out beautifully.
Keep an eye on #veganwithoutborders on Instagram to catch all the awesome food being cooked from the book!
Look at these gorgeous Pina colada squares!
Photographs other than Bibimbap are by Sara Remington
The layout and design of the book is gorgeous and easy on the eyes. The recipes are written very clearly so you don’t have to re-read them again and again (which of course I am trying to learn from Robin’s books 🙂 ).
Plan each week to explore a new country and their cuisine with this book! The book has a great balance of mostly easy and some involved recipes. The recipes keep you interested to try more of the particular cuisine without being overwhelming. When you think that there possibly cannot be another book to add to your collection, Robin proves you wrong 🙂
Bibimbap
Serves 4
GLUTEN-FREE SOY-FREE OPTION QUICK AND EASY
Bibimbap, literally “stirred or mixed rice,” features a variety of vegetables and is flavored with the spicy Korean chili paste known as Gochujang. This dish is typically made with white sticky rice, but I prefer to use brown rice because it is more nutritious. Bibimbap is frequently served topped with a fried egg, which is obviously omitted from this vegan version. Swapping coconut aminos for the soy sauce will make this recipe soy free.
3 tablespoons gochujang paste (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon rice vinegar
1 teaspoon agave nectar
1 tablespoon grapeseed oil or other neutral oil
1 large yellow onion, chopped
1 red bell pepper, seeded and cut into matchsticks
2 cloves garlic, minced
3 cups shredded green cabbage
1 carrot, coarsely shredded
1 cup thinly sliced white or shiitake mushrooms
3 cups cooked brown rice
½ English cucumber, peeled and cut into matchsticks
1 tablespoon toasted sesame seeds
Method:
In a bowl, combine the kochujang paste, soy sauce, sesame oil, vinegar, and agave. Stir to mix well. Set aside.
Heat the grapeseed oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and garlic and stir-fry for 2 minutes. Add the cabbage and carrots and stir-fry for 2 minutes longer. Stir in the mushrooms and stir-fry for 1 minute, then add the reserved sauce and cook, stirring to coat. Add the cooked rice and cook, stirring, until well mixed and heated through. To serve, spoon the rice and vegetable mixture into bowls and top with cucumber and sesame seeds. Serve extra kuchujang sauce and soy sauce on the side.
From Vegan Without Borders: Easy Everyday Meals from Around the World by Robin Robertson, Andrews McMeel Publishing LLC
Baked Eggplant Fries with Tzatziki sauce. Above.
Enter the Giveaway below. US only
a Rafflecopter giveaway
Airyfairycelt
I would like to be clearer about the regions of India ie South, North, East, west, central then? Also on many sites Indian and Pakistani recipes are used as same talking point, but they remain separate and I think the recipes have more different influences come to them now.
I doubt very much if anyone could get me interested in anything French as what I have seen so far is all meat, fish and eggs so I have nothing French at all. Some must be vegan surely?
Annette
I’m most interested in learning about Indian cuisine.
Crissie
I have to say, I’m really interested in the Asia section! That’s one cuisine I’m really clueless about making, and really want to get into!
~Nilu~
The recipe looks simple to prepare. I’ll give it a try soon as I get some gochujang paste. I only have the Chilli-Garlic sauce we get in Asian/Viet stores.
Natalia M
Wow this recipe sounds fantastic, definitely going to try it. The photos of the other dishes look quite tasty as well!
Heather B.
Can’t wait to learn more about Vietnamese cuisine, but I’m eager to browse all the global cuisines represented!
Jenn Keohane
I’m most interested in learning about Persian food!
Kathy Sturr of the Violet Fern
This looks amazing and I really want to try those eggplant fries like right now! I would love this book. I love plant food, especially from around the world. Beautiful!
Jessica
I’d love to learn how to cook more Asian dishes. Especially how to make them soy free because I’m allergic.
Melissa
This recipe looks really great, and I’d love to learn more about (vegan) Korean food.
Karen D
It’s hard to narrow it down to just one region, but I am interested in learning more about Indian cooking.
Barbara
Mmmm, Ethiopian!
Kris
I love African food and would love to try more recipes.
The Peace Patch
Argentina…I think it’s an interesting mix of cultures and a real challenge to veganize their meat heavy cuisine. 🙂
Saniel
I want to explore Hawaiian cuisine and South Pacific without the fish.
Teddy
I love so many different countries cuisines that it is hard to name one. However, Korean would be a good one to learn more about because there aren’t a lot of vegan options out there for that.
Teddy
I am a vegan cookbook addict and have been vegan for almost 30 years. I love vegan cuisine from around the world! This cookbook sounds scrumptious!
Cynthia
A great idea for a vegan cookbook. Thanks for recipe and the contest!
Jane
Thus book looks awesome! I want to learn more about Thai and Korean food, veganized!!!!
alice
Thai! or maybe…. (it’s a big world of great flavors.)
Heather
I think Greece, ,or maybe Vietnam…hmm…they all sound good!
Deb E
Another vote for Greece and Greek food. My uncle is Greek and when my aunt married him many years ago, I learned all about the culture and attended their kid’s functions, where food was a main part of the celebration.
Cynthia
I love greek food. The Spanakopita tart sounds good.
Mae
That is a really good question! I think I’d like to learn to make Indian, and hence I’ve been eyeing your new book! Also I got a yellow curry from a Thai restaurant the other day and I realized I’ve never made curry before! So I’d like to learn to make that too.
Courtney
Im interested in the Greek food. They always have such amazing things at the resturants.
I absolutely adore Robin’s other book Vegan on the Cheap. I’m sure this one would be another pleaser and put in regular rotation
Paige c
I would love to learn more about Thai food!!
Paula
I love Robin Robertson’s cookbooks. I look forward especially to the Thai, Vietnamese, & Korean dishes.
Marta
Indian recipes!!
Omer
i’m curious to see what’s written about middle eastern food, which is where i’m from.
Jessica
Probably a lot of the European ones like Spanish and French and Greek 🙂
Ben
Wow!!! These dishes look amazing!!
Sophia
This book sounds awesome! I absolutely love Indian and Mexican and I’m always looking for new recipes. I’m also really curious about the food from Britain – their cuisine is so meat-heavy, so I’m wondering how Robin was able to veganize it!
Kathy M
I would love to learn about Slavic food, my grandfather’s ethnicity.
Monica
Richa! I love your site!
I would love to learn how to better veganize Spanish food. So many flavors, but so much meat!
Danielle
Ethiopian food has been my favorite takeout for some time but I’m yet to tackle any recipes. Would love to learn more about the food of other cultures.
Margaret J
I enjoy foods from many countries and cultures, and would love to learn more about ALL of them. Thank you for the giveaway!
Cristina Gaspar
I am curious about korean cuisine 🙂