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Vegan Cookbook Reviews
Vegan Cookbooks
At A Glance
Artisan Vegan Cheese
by Miyoko Schinner
The Art of Raw Food
by Jens Casupei and
Vibeke Kaupert
The Ayurvedic Vegan Kitchen
by Talya Lutzker
Becoming RAW
by Brenda Davis,
Vesanto Melina
with Rynn Berry
Bravo! Health-Promoting Meals from the TrueNorth Kitchen
by Ramses Bravo
Blissful Bites
by Christy Morgan
Clean Food
by Terry Walters
Color Me Vegan
by Colleen Patrick-Goudreau
Cookin' Crunk
by Bianca Phillips
Cooking Vegan
by Vesanto Melina
and Joseph Forest
Everyday Happy Herbivore
by Lindsay S. Nixon
Great Gluten-Free Vegan Eats
by Allyson Kramer
The Happy Herbivore
by Lindsay S. Nixon
Have Your Cake & Vegan Too
by Kris Holechek
The Healthy Voyager's
Global Kitchen
by Carolyn Scott-Hamillton
The Inspired Vegan
by Bryant Terry
The Karma Chow
Ultimate Cookbook
by Melissa Costello
The New Fast Food
by Jill Nussinow
Practically Raw
by Amber Shea Crawley
Quick-Fix Vegan
by Robin Robertson
Raw Food Made Easy
for 1 or 2 People
by Jennifer Cornbleet
Raw and Simple
by Judita Wignall
Rawlicious
by Peter and Beryn Danie
l
Rawmazing Desserts
by Susan Powers
The Sexy Vegan
by Brian Patton
Vegan Family Meals
by Ann Gentry
Vegan for the Holidays
by Zel Allen
Vegan Holliday Kitchen
by Nava Atlas

Vegan Indian Cooking
by Anupy Singla

The Veggie Queen
by Jill Nussinow
Vegan Magazines
Veganomicon
by Isa Chandraa Moskowitz
and Terry Hope Romero
Vegan Sandwiches
Save the Day
by Celine Steen
and Tamasin Noyes
Vegan Yum Yum
by Lauren Ulm
Very Vegan
Christmas Cookies
by Ellen Brown
 
 
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Vegan Cookbook Review
The Healthy Voyager's
Global Kitchen
by Carolyn Scott-Hamilton
The Healthy Voyager's Global Kitchen by Carolyn Scott-Hamilton
Vegan Cookbook: The Healthy Voyager's Global Kitchen by Carolyn Scott-Hamilton

Add some tasty international inspiration to your vegan dining table with help from Carolyn Scott-Hamilton's cookbook: The Healthy Voyager’s Global Kitchen. She'll be your guide to 150 international recipes from across the globe—all veganized for your enjoyment. From Greece’s epic gyros, to hearty Colombian empanadas, to heavenly Japanese matcha green tea ice cream, you’ll globe-trot your way through the most flavorful plant-based fare this planet has to offer!

And with gluten-free, low-glycemic, soy-free, low-fat, and raw-food notations on every recipe, everyone can join in the fun of global plant-based cuisine, no matter what special diet they’re on.

Cooking Vegan Contents
Chapter 1: Stocking a Global Kitchen
Chapter 2: Recipes from the USA
Chapter 3: Recipes from Latin America
Chapter 4: Recipes from the Caribbean Island Nations
Chapter 5: Recipes from the United Kingdom
Chapter 6: Recipes from Spain
Chapter 7: Recipes from France
Chapter 8: Recipes from Switzerland, the Netherlands, and Denmark
Chapter 9: Recipes from Italy
Chapter 10: Recipes from Germany
Chapter 11: Recipes from Greece
Chapter 12: Recipes from Russia
Chapter 13: Recipes from the Middle East
Chapter 14: Recipes from Africa
Chapter 15: Recipes from India
Chapter 16: Recipes from China
Chapter 17: Recipes from Thailand and Vietnam
Chapter 18: Recipes from Japan

About the Author
Carolyn Scott-Hamilton is the creator and powerhouse behind HealthyVoyager.com, a site which promotes healthy and green living and travel through its entertaining yet informative travel shows, radio show, product reviews, celebrity interview videos, articles, recipes, weekly giveaways, and more. Since its start in 2005, the Healthy Voyager has garnered media attention from outlets such as CNN, The Huffington Post, VegNews, and Today’s Diet & Nutrition, and now hosts nearly 700,000 subscribers.Carolyn is an avid traveler but found it quite difficult to find vegan friendly restaurants abroad. After realizing she could find and/or Carolyn Scott-Hamiltonmanipulate any menu to create a meal that satisfied her as well as her dining partners, she created the Healthy Voyager website to show people that your dietary restrictions should not ruin your travel experience, but rather boost it. Carolyn has been a vegan for more than 10 years, holds a master’s degree in holistic nutrition, and has attended culinary arts school. She also owns Ineventions, a PR & event planning firm, which she began in 2003.


Carolyn Scott-Hamilton

Sample Recipe - Heavenly Spanakopita Triangles
Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. This recipe really gives the original a run for its money!

Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 medium-size white onion, finely diced
- 1 or 2 cloves garlic, minced
- 3⁄4 teaspoon dried dill
- 1 package (14 ounces, or 392 g) extra-firm tofu, pressed and drained
- 3 tablespoons (24 g) nutritional yeast
- 2 tablespoons (30 ml) lemon juice
- Salt and pepper, to taste
- 2 cups (360 g) coarsely chopped steamed spinach
- 1 pound (454 g) vegan phyllo dough, thawed
- 1⁄2 cup (112 g) vegan butter, melted

Directions
Heat the olive oil in a skillet over medium heat and sauté the onion and garlic, for 2 to 3 minutes, until translucent. Add the dill and remove from the heat.
In a large bowl, mash the tofu, nutritional yeast, lemon juice, salt, and pepper with a fork until lumpy, then add the onion mixture and the steamed spinach.
Unroll the thawed phyllo, handling with care. With a sharp knife, cut the phyllo into 3 °— 11-inch (7.5 °— 28 cm) strips and cover with waxed paper and a slightly damp dish towel to keep moist. Make sure they don’t get too wet or too dry. Take a strip of phyllo and lay it in a lightly oiled 9 °— 13-inch (23 °— 33 cm) pan or baking sheet. Brush lightly all over with the butter. Add another layer, brushing it as well. Spread about 1 tablespoon (15 g) of the filling on one end of the strip, being careful to leave a 1-inch (2.5 cm) border from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter.

Repeat with the remaining phyllo and filling. Cover them as you finish so they do not dry out while you’re assembling the rest.

Refrigerate for 30 minutes, covering layers of triangles with waxed paper to prevent sticking.

Bake at 375°F (190°C, or gas mark 5) for 20 to 30 minutes, or until golden brown.

Yield: 36 pieces

Cook’s Note: If you’d rather make pillows, you can wrap them up like little square packages. Or make them more like baklava by layering the phyllo and filling in a baking pan and then cutting all the way through after baking.

The Healthy Voyager's Global Kitchen Features
Published: 2012
Publisher: Fair Winds Press
Binding: Paperback with Glossy Cover
Paper: Matte
Photography: Matte Finish Photographs (Not all recipes have photos.)
Size: 7.5 inches x 9.25 inches
Pages: 256

Recommendation
BUY The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Vegan Cookbook: The Healthy Voyager's Global Kitchen
by Carolyn Scott-Hamilton"

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