Vegan Cookbook Review
The Healthy Voyager's
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 manipulate 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.
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!
- 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
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
Publisher: Fair Winds Press
Binding: Paperback with Glossy Cover
Photography: Matte Finish Photographs (Not all recipes have photos.)
Size: 7.5 inches x 9.25 inches
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