Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Book Description
This book is your culinary passport to the world’s spicy cuisines. It lets you 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 wth Seitan, Szechuan and more Asian flavors to enjoy your meal.
I suggest this book for anyone who enjoys spicy foods, veggies and world cuisine. For example, I am a southern girl and love collard greens and black eyed peas. I am well aware that cooking them for hours in pork is unhealthy. This book has a dish called “spicy black eyed peas & collards”. The collards are well seasoned and cook for 20 minutes. They are delish! I sometimes make this dish w/o adding the beans. Sometimes I simply add more heat (Serrano peppers. Long story short this book gives new ideas for cooking and seasoning veggies. For that alone, the book is worth the price. Another great recipe is cold buckwheat noodles w/ jade vegetables. I actually eat this dish without meat and I am satisfied. I will add that I add red pepper flakes to the sauce for this dish. I love spicy foods! There are recipes as simple as spicy roasted potatoes (with onions and peppers) that make great sides. The stews featuring sweet potatoes are perfect for staying fit and satisfied during the winter. Basically, this book an increase your veggie IQ. Break out of the rut and try something new.