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366 Simply Delicious Dairy-Free Recipes
This collection of spicy vegetarian recipes features great dishes from the world's cuisines, including the U.S., South America, Mexico, Europe, the Middle East, Africa, and Asia, making it an exciting and flavorful journey for the palate. Each recipe is completely accessible and easily adapted to anyone's kitchen, containing only ingredients that are widely available. And dozens of these recipes can be made in a snap.Organized by region, each chapter includes recipes for appetizers, soups and stews, salads, side dishes, main courses, and dressings and condiments. Robertson provides a basic introduction to the spices and techniques common to each cuisine, along with delicious classic vegetarian dishes, adaptations of meat-based dishes, and her own creative recipes, including:
-- Spicy Okra Gumbo
-- Mexican Rice and Bean Salad with Cumin Vinaigrette
-- Pasta alia Putanesca
-- Braised Cabbage with Cardamom
-- Spicy Ginger Dumplings
Using chilies as the main source of heat, these recipes range from mildly spicy to nearly incendiary, so there's something here for everyone With creative yet simple recipes and nutritional analyses for each, "Some Like It Hot" is sure to inspire even the most devoted meat lover to eat vegetarian.
-- Spicy Okra Gumbo
-- Mexican Rice and Bean Salad with Cumin Vinaigrette
-- Pasta alia Putanesca
-- Braised Cabbage with Cardamom
-- Spicy Ginger Dumplings
Using chilies as the main source of heat, these recipes range from mildly spicy to nearly incendiary, so there's something here for everyone With creative yet simple recipes and nutritional analyses for each, "Some Like It Hot" is sure to inspire even the most devoted meat lover to eat vegetarian.
384 pages, Paperback
First published March 1, 1997
8 people want to read
About the author
Robin Robertson
40 books63 followersAn experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in northeastern Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching gourmet vegan cooking.
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.
The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.
Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.
Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.
Source: http://robinrobertson.com/about-me/
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Displaying 1 - 3 of 3 reviews
June 8, 2014
I found this book at a yard sale right after my husband decided to try going dairy-free for three months. I've read a lot about how dairy products affect our body, so I'm ready to give dairy-free a try too.
As far as tofu, my husband says "nofu". But, have either of us ever given tofu a try? After reading this book, we now have both almond milk and soya milk in the frig. I was really surprised this week when I went to open the almond milk container and found over half of it gone already. My husband likes it on his cereal and so do I.
I want to try the BLT soup and the Zucchinni soups for starters. There is an Avocado Dressing that sounds appetizing, too. I want to make Macaroni and Cheese Revisited for my husband and try the Enchilada Bake for me. The garden is planted. Soon, we'll be able to try Zucchini Pecan Pancakes with fresh garden zukes. The book even has a mashed potato recipe substituting rice milk. In this recipe, we can add fresh chives from the garden.
Now, I'm excited about trying this new dairy-free regimen. Bon-appetit.
As far as tofu, my husband says "nofu". But, have either of us ever given tofu a try? After reading this book, we now have both almond milk and soya milk in the frig. I was really surprised this week when I went to open the almond milk container and found over half of it gone already. My husband likes it on his cereal and so do I.
I want to try the BLT soup and the Zucchinni soups for starters. There is an Avocado Dressing that sounds appetizing, too. I want to make Macaroni and Cheese Revisited for my husband and try the Enchilada Bake for me. The garden is planted. Soon, we'll be able to try Zucchini Pecan Pancakes with fresh garden zukes. The book even has a mashed potato recipe substituting rice milk. In this recipe, we can add fresh chives from the garden.
Now, I'm excited about trying this new dairy-free regimen. Bon-appetit.
November 29, 2016
Robertsons 366 cookbook series (there's 2 or three of them) are excellent. I have yet to not like one of her recipes. The quiche recipes are the base I use for my own (changing veg, adding a little black salt and daiya non dairy cheese).
February 4, 2018
This book should be titled "300 Plus Recipes for Tofu." Mayonnaise does not contain dairy. Why is "silken tofu" replacing it in every sauce recipe? Meat is not dairy. Why is tofu used as protein component in main dishes? Researching the author reveals she is a vegan cook.
Displaying 1 - 3 of 3 reviews