Category Archives for "Vegetarian"

At this AMAZING vegetarian pub in Vienna

At this AMAZING vegetarian pub in Vienna. I guess this…

 

 

At this AMAZING vegetarian pub in Vienna. I guess this is pub food in Austria?! Sausage and bread, schnitzel and potato croquettes, spicy tomato soy meat goulash with the most incredible bread dumplings. I’d come back to Vienna just to eat here again. #vegan #vienna

 

quarrygirl

 

at Rupp’s – Bierlokal & Pub

 

Robin Robertson’s Vegan Without Borders: Easy Everyday Meals from Around the World

Vegan Without Borders: Easy Everyday Meals from Around the World

Robin Robertson's Vegan Without Borders: Easy Everyday Meals from Around the World

 Robin Robertson’s Vegan Without Borders shows how to make culinary borders disappear when you cook with plant-based ingredients as Robin shares her favorite recipes from around the world.

Vegan Without Borders shares Robin Robertson’s favorite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin’s all-time favorites. This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD), and food-loving vegans will delight at the dishes Robin places on her table at home.
The recipes are healthy and accessible but without compromising on flavor. The pastiche of plant-based delights are organized by country or region of the world, making it easy to prepare a single recipe or to put courses together for a complete meal in a particular cuisine. The recipes include family-style comfort foods, global ethnic favorites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires. The result is a bounty of mouthwatering recipes that span the globe, representing the cooking traditions of more than twenty different countries of Europe, the Americas, Africa, the Middle East, India, and Asia. Recipes include:

 

  • Polenta Rustica with Kale and Bean Ragout
  • Potato Gratin Dauphinoise
  • Baked Eggplant Fries with Tzatziki Sauce
  • Chickpea Nuggets with Buffalo Barbecue Ranch Sauce
  • Blue Ribbon Chocolate Cake
  • Mojito Sweet Potatoes
  • Melon Paletas
  • Za’atar Roasted Cauliflower
  • Lemongrass Coconut Rice
  • Red-Cooked Tempeh
  • Sizzling Saigon Crepes
  • Bangkok Street Cart Noodles
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200 Ultra-Convenient, Animal-Free Recipes

Fresh from the Vegan Slow Cooker: 200 Super-Tasty, Completely Animal-Free Recipes

Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes

Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category. Her earlier cookbook, Fresh from the Vegetarian Slow-Cooker, established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cooker provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking.
Fresh from the Vegan Slow-Cooker  includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too.  Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stews—two more categories that do well in the slow-cooker—include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff.  Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks.  The many soy-free and gluten-free recipes are clearly identified.  Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.
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