Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World

by Robin Robertson

The acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family CookbookHot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.

Genres: Cookbooks

258 pages, Kindle Edition

First published September 23, 2014

About the author

An 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/

Reviews

[Holly Scudero · Rating 4 out of 5]

One of the best parts about embracing a plant-based diet is being introduced to a wide variety of new and exciting dishes from cuisines around the world. There are many cookbooks out there that celebrate world cuisine, and a good one to add to your collection is "Hot Vegan" by Robin Robertson. This cookbook features 200 recipes that are full of spices and, yes, spiciness. Each recipe is rated for how hot it is, and alternatives are offered for those who want to kick it up a notch (or tone it down). Try Tempeh Cacciatore (a vegan alternative to the Italian classic), Nigerian Peanut Soup (an African dish featuring peanuts and a collection of vegetables), or Gobi Manchurian (a cauliflower dish with Indian spices). The recipes in this book use ingredients that are mostly readily available in your nearest grocery store, and alternatives are offered for things that may be harder to find. The instructions are straightforward and concise, and there is sure to be something in here to appeal to any palate. The only thing that could make this book better would be some pictures to tempt your appetite!

Review originally written for San Francisco Book Review.

[Emma Howes · Rating 4 out of 5]

GREAT HOT Vegan Cookbook... glad its in my collection!