Vegan Eats World: 300 International Recipes for Savoring the Planet

Description

A collection of vegan recipes offers diverse ethnic dishes and popular street foods from all over the world reworked into healthy, meatless meals. Contents What If the World Was Vegan? How to Use This Book PART 1: KITCHEN CARTOGRAPHY Before Cooking During Cooking Cooking Terms Ingredients Shopping Lists Kitchen Equipment PART 2: THE RECIPES CHAPTER 1: SPICE BLENDS Garam Masala Jamaican Curry Powder East Indian–Style Curry Powder: Toasted Rice Powder Sichuan 5-Spice Powder White Peppercorn 5-Spice Powder Roasted Chile Pepper Harissa Paste Olive Oil Harissa Paste Persian 7-Spice Blend (Baharat ) Berbere Spice Blend Spiced Buttery Oil (Niter Kebbeh ) CHAPTER 2: THE THREE PROTEIN AMIGOS: TOFU, SEITAN & TEMPEH Seitan Coriander Cutlets Herbes de Provence Seitan Curry Seitan: Garam Masala Seitan Mediterranean Seitan Savory Baked Tofu Mediterranean Baked Tofu Marinade African Baked Tofu Marinade Eastern European Baked Tofu Marinade 5-Spice Seitan Thai and Vietnamese Seitan Middle Eastern Seitan Chorizo Tempeh Crumbles Chinese Tempeh Sausage Crumbles Lemon and Olive Chickpea Seitan Mushroom Seitan Arabic Olive Seitan CHAPTER 3: PICKLES, CHUTNEYS & SAUCIER SAUCES Fast Lane Cabbage Kimchi Daikon Kimchi Cool Ginger Kimchi Preserved Lemons, Two Ways 12-Hour Freezer Lemons Slow Down Preserved Lemons Tamarind Date Chutney Dates Chutney Tamarind Chutney Using Tamarind Concentrate Dates Chutney Cilantro Chutney Cilantro Mint Chutney: Pickled Red Onions Star Anise Daikon Pickles Green Tahini Sauce Whipped Garlic Dip (Toum ) Toasted Hazelnut Crunch Dip (Dukka ) Flax Seed Dukka Black Cumin Dukka Sesame Seed Dukka Black Sesame Seed Dukka Cashew Yogurt Sauce Cucumber Tzatziki Tomato Dill Apple Raita Mock Nuoc Cham Chickpea Parmigiana Topping Rhubarb Cranberry Chutney Coconut Chile Relish (Pol Sambol ) Tonkatsu Sauce Mexican Dried Chile Salsa Sour Dilly Cream Spicy Sesame Tomato Sambal Spicy Kale Coconut Relish (Malluma ) CHAPTER 4: SALADS, SPREADS & SANDWICHES Thai Shredded Mango Salad Avocado Mango Cashew Salad Ginger-Marinated Cucumbers Ginger-Marinated Daikon: Ginger-Marinated Japanese Salad Turnips Ginger-Marinated Asian Pears Ginger-Marinated Carrots Coconut Kale Summer Rolls with Peanut Sauce Peanut Coconut Dipping Sauce Rolls and Filling Curried Avocado Summer Rolls Ninja Carrot Ginger Dressing Miso Carrot Dressing Peruvian Purple Potato Salad Orange and Olive Fennel Salad Greek Village Salad with Cashew Faux Feta (Horiatiki Salad) Cashew Faux Feta Mediterranean Chopped Salad Bittersweet Apple and Endive Salad Glazed Walnuts Endive Salad Kale, Preserved Lemon, and Pomegranate Salad Sesame Mung Bean Sprouts Pistachio Date Quinoa Salad Quinoa and Salad Dressing Roasted Pumpkin Salad with Dukka Garnish Carrot Salad with Dukka Pumpkin Seed Mole Dip (Sikil Pak ) Garlicky Potato Dip (Skordalia ) Cultured Cashew Spread with French Herbs Creamy Walnut Red Pepper Spread (Muhamarra ) Bhel Puri with Pomegranates and Cashews Chaat Dressing Mango and Peanut Millet Salad Millet Salad Sweet Autumn Toasted Pita and Kale Salad Salad Dressing Summer Tomato Fatoosh (traditional Fatooshsalad): Mexican Chopped Salad Roasted Beet Salad with Dill Vinaigrette Dill Vinaigrette Salad Sweet and Savory Jackfruit Carnitas Tacos Tacos Harissa Carrot Salad Chipotle Tofu Cemita Sandwiches Chipotle-Roasted Tofu Sandwiches Scrambled Tofu Breakfast Bahn Mi Sandwiches Chile Potato Rollsin Homemade Paratha Bread (Kati Rolls) Potato Cashew Filling Soft Red Lentil Kibbe with Fresh Herbs Lentil Kibbe Herb Garnish Seitan Gyro Roll Ups Yogurt Sauce Garnishes CHAPTER 5: SOUPS Andean Ají Bean Stew Zen Spinach Wonton Soup Soup Wontons Black Bean Soup with Roasted Poblanos and Pickled Red Onions Topping Faster Black Bean Soup Red Lentil Dahl with Tomatoes and Curry Leaves Masala Potato Soup Yellow Split Pea Soup with Chard White Bean Farro Soup with Chickpea Parmigiana French Farmhouse Asparagus Bisque Bountiful Beet and Mushroom Borscht Borscht with Seitan Borscht with White Beans Greek Creamy Lemon Rice Soup (“No” govlemano ) Like an Egyptian Lentil Soup Ginger Peanut Squash Soup Sauerkraut Mushroom Soup (Shchi) Smoky Shchi with Seitan and Cabbage CHAPTER 6: CURRIES, HEARTY STEWS & BEANS The Great Big Vegetable Couscous With Winter Squash With Summer Squash With Preserved Lemon With Saffron With Okra or Green Beans Ginger Tomato Chickpeas (Chole or Chana Masala ) Pumpkin Coconut Curry Jamaican Plantain and Pumpkin Curry Tropical Veggies to Know Veggie Curry with Beans Coconut Black-Eyed Pea Curry (Lobia ) Whole Cashew Curry Flying Massaman Curry Sri Lankan Red Lentil Curry Jungle Curry with Seitan, Eggplant, and Zucchini Curry Paste Vegetable Curry Curry Paste, Hot or Not? Red Curry with Kabocha and Potatoes Vegetable Curry It’s Easy Being Green Curry Green Curry Paste Vegetable Curry Tofu and Potato Adobo Stew Garnish Spicy Saucy Soft Tofu (Ma-Po Tofu) Kimchi Tofu Stew (Jigae ) Ful Medames with Preserved Lemon Ful Medames Preserved Lemon and Parsley Topping Eggplant Shakshuka with Green Tahini Sauce Garnish With Preserved Lemon With Chickpeas With Spinach Beer-Bathed Seitan Stew and Oven Pommes Frites Oven Frites Lebanese Moussaka Stew Roasted Eggplant Stew Seitan, Almond, and Sesame Tagine Okra Tomato Tagine Deluxe Tofu Vegetable Mafe Marinated Tofu With Okra With Winter squash With Sweet Potato With Carrot With White Potato Mafe Stew Pumpkin Black Bean Posole Stew Toppings Mexican Homemade Beans Bean Simmer Mexican Homemade Refried Beans Saucy Berbere Lentils (Yemiser W’et ) Lentils Berbere Sauce Red Lentil W’et Seitan Tibs Simmered in Berbere and Wine (Seitan Tibs W’et ) CHAPTER 7: DUMPLINGS, BREADS & PANCAKES Basic Dumpling Dough Garlic Chive Seitan Potstickers Seitan Potstickers Sesame Soy Dipping Sauce Potato Pierogi with Fried Onions Fried Onions Potato Filling For Cooking Pierogi Pierogi Primer With Celeriac With Spinach and Dill With Roasted Garlic and Horseradish Sauerkraut Mushroom Pierogi Watercress Coconut Lumpia Spring Rolls Lumpia Lumpia Dipping Sauce Creamy and Crunchy Edamame Gyoza Dipping Sauce Shanghai Kale Dumplings in Sesame Sauce Filling Sesame Sauce Toppings Kimchi and Tofu Manju Dumplings Kimchi Filling Dipping Sauce Afghan Pumpkin Ravioli with Spicy Tomato Sauce Pumpkin Mantu Dumplings Spicy Tomato Sauce Garlic Yogurt Sauce Garnish Momo Dumplings with Spicy Sesame Tomato Sambal and Cabbage Slaw Filling Cabbage Slaw Gluten-Free Kimchi Pancakes (Kimchijeon ) Chappati and Paratha, Whole Wheat Indian Flatbreads Chappati and Paratha Dough For Chappati For Basic Paratha Sweet Potato–Stuffed Paratha Paratha Filling Cauliflower-Stuffed Paratha Potato Pea Cashew–Stuffed Paratha Banana-Stuffed Paratha Paratha Filling Spinach Coriander Roti Sri Lankan Coconut Roti Yogurt Naan Griddle Bread Yogurt Naan Griddle Bread Garlic Naan Red Onion Naan Scallion Naan Mint or Cilantro Naan Rosemary Naan: Cumin Seed Naan Black Cumin Seed Naan Middle Eastern Za’atar Flatbread Steamed BBQ Seitan Buns (Char Siu Seitan Bao ) Fluffy Bao Dough Turkish Zucchini Pancakes (Mucver ) Homemade Soft Corn Tortillas Coriander Rye Muffins With Raisins or Prunes Your International House of Dinner Crepes A UNITED NATION UNDER (AND INSIDE) CREPE Red Wine–Braised Leeks and Mushroom Crepes Gyro Roasted Seitan Crepes Beer-Bathed Seitan Crepes Lebanese Eggplant Moussaka Stew Crepes Potato Cashew Crepes Very Nice Chickpea Crepes (French Socca ) Crepe Conquest! Onion Socca Tomato, Olive, and Garlic Socca: Indian Socca Ethiopian Savory Crepes (Injera Style) Golden Coconut Crepes (Vietnamese Banh Xeo ) Crepe Batter Filling Garnishes Filo Samosas Potato Pea Cashew Filling Beans and Rice Corn-Crusted Empanadas Chorizo R&B Empanadas Jamaican Curry Seitan Patties Dough Jamaican Curry Seitan Patties Seitan Filling CHAPTER 8: ASIAN NOODLES to MEDITERRANEAN PASTA Curry Noodle Soup with Oyster Mushrooms (Curry Laksa ) Laksa Curry Paste Noodles and Soup Extra-Creamy Curry Laksa Galangal & Rau Ram Tom Yum Noodle Soup Fresh Wheat Noodles in Miso Broth Noodles Broth Sizzling Seitan Pho Noodle Soup Pho Broth Soup Toppings Fried Shallots Tofu Pho: Sizzling Seitan Pho Noodle Soup Pad Kee Mao (Spicy Drunken Noodles) Asian Noodles to Mediterranean Pasta Drunken Noodle Sauce Noodles and Vegetables Pad Kee Mao (Spicy Drunken Noodles) With Green Peppercorns With Shallots With Snow Peas, Baby Corn, or Broccoli Without Noodles Pad Kee Mao with Pad Thai Rice Sticks Ramen Noodles in Soymilk Sesame Broth Broth Noodles and Ramen Toppings TOPPING VARIATIONS Double Mushroom Glass Noodles (Jap Chae ) Noodles Garlic Soy Sauce Veggies and Stir-Fry With Tofu With Spinach With Bell Pepper or Cabbage Pad See Ew (Sweet Soy Sauce Pan-Fried Noodles) Pad See Ew Sauce With Watercress or Bok Choy Pad See Ew with Pad Thai Rice Sticks Takeout Stir-Fry Noodles with Mushrooms and Greens With Seitan With Tofu With Hot Chili Sauce With Dried Shiitakes Pad Thai with Avocado and Spicy Greens Noodles and Vegetables Pad Thai Sauce Toppings Grilled Seitan Noodle Salad (Seitan Bo Bun ) Marinade Noodles and Salad Bo Bun with Spring Rolls: Classic Sesame Noodles with Marinated Cucumbers Noodles and Cucumbers Sesame Peanut Sauce Greek Eggplant Lasagna (Pastichio “Vegani”) Silken Almost-Bechamel Topping mushroom Filling Pasta Mushroom Eggplant Pastichio Fusilli with Almost-Sicilian Arugula Pesto, Potatoes, and Peas Pesto Pasta and Vegetables Roasted Gnocchi with Roasted Tomato Caper Sauce Roasted Tomato Caper Sauce Roasted Gnocchi CHAPTER 9: HEARTY ENTREES Sesame Panko Tempeh Cutlets (Tempeh Katsu ) Marinated Tempeh Coating Garnish Sesame Panko Tempeh Cutlets (Tempeh Katsu) Sensei Tofu Hijiki Burgers Tofu Patties Coating Mixed Grill Marinade Accompaniments Barbequed Seitan Strips (Char Siu Seitan) Marinade Gyro Roasted Seitan This Is Sparta! Spinach Pie Filling Filo Filo Finagling For Single-Serving Triangles or Spirals Moroccan Vegetable Filo Pie (Bisteeya ) Silken Almond Milk Sauce Saffron Vegetables Ground Almonds Filo Dough and Topping Moroccan Vegetable Filo Pie (Bisteeya) Roasted Tomatoes and Peppers Stuffed with Dill Rice (Yemista ) Baked Punky Pumpkin Kibbe Onion Walnut Filling Kibbe Dough Ella’s Buck Wild Stuffed Cabbage with Sunflower Cream Tomato Sauce Cabbage Rolls Sunflower Tomato Cream Sauce Sunflower Cream Tomato Sauce Red Wine–Braised Leeksand Mushrooms Just Leeks in Red Wine Braised Seitan and Leeks Spicy Black-Eyed Pea Cakes Preserved Lemon Braised Tempeh with Green Olives Golden Tandoori Tofu Tofu Slices Marinade Tandoori Seitan Fluffy Scrambled Chickpea “Eggs” with Shallots (But’echa ) Yassa Lemon Mustard Tofu Seitan Yassa Jerk-Roasted Seitan Strips Fresh Jerk Sauce Jerk Tofu Mostly Mediterranean Eggplant Parmigiana Eggplant Sauce CHAPTER 10: ROBUST VEGETABLE ENTREES & SIDES Shredded Cabbage with Toasted Mustard Seeds Indian Fried Green Tomatoes Breadcrumb Coating Chickpea Batter Tomato Slices Roasted Eggplant Masala (Baingan Barta ) Thrill to Grilll Sesame Wow Greens (A Spin on Oshitashi ) Sesame Chard Okra Masala (Bindi Bhaji ) Crispy Oven-Fried Eggplant and Zucchini with Skordalia Crisp Stir-Fry Greens with Veggie Oyster Sauce Roasted Cauliflower with Mint Lemon Garlic Potatoes Daikon Edamame Lettuce Wraps Filling Garnish Roasted Broccoli with Sage Cauliflower and Green Beans in Berbere Sauce Yu-Xiang Eggplant (Sichuan Spicy Eggplant) Crispy Plantains with East Meets West Chocolate Mole Dip Half-Baked Tostones East Meets West Chocolate Mole Dip Jeff’s Lazy Sunday Stuffed Artichokes Braised Greens with Lemon and Olive Oil Spinach or Chard with Pine Nuts Luscious White Beanand Celery Root Puree CHAPTER 11: RICE & GRAINS: ONE-POT MEALS & SUPPORTING ROLES Rice Basics Boiled Long-Grain White Rice Coconut Rice: Sushi Rice or Medium-Grain White Rice: Chinese-Style White Rice Jasmine Rice Lemongrass Jasmine Rice Long-Grain Brown rice: Short-Grain Brown Rice and Medium Grain Brown Rice Pilaf-Style White Basmati Rice Lightly Seasoned Indian Basmati Pilaf Steamed Sticky Rice Crusty Persian Rice with Saffron and Pistachios Rice TaDig Potato Tadig Crusty Persian Rice with Dill and Fava Beans Fluffy Spiced Couscous With Fruit With Nuts, Mint, and/or Preserved Lemon Lemony Dill Rice Chinese Sticky Rice with Tempeh Sausage Crumbles Sausage and Topping Freekeh and Millet Pilaf Bulgur Wheat Mujaddara with Toasted Orzo Sizzling Rice with Veggies and Chili Sauce (Dolsot Bibimbap ) Seasoned Spinach Sesame Scallions Brown Basmati Biryani with Cashews Precooked Brown Basmati Biryani Pineapple Fried Rice with a Thai Kick Jollof Brown Rice with Fresh Thyme White Rice & Black Beans Island Brown Rice and Peas Colombian Coconut Lentil Rice Mexican Red Rice Red Brown Rice: Artichoke Skillet Paella with Chorizo Tempeh Crumbles CHAPTER 12: SWEET BEGINNINGS Tenacious Tart Tatin (French Caramelized Apple Tart) Olive Oil Shortbread Crust Caramel Apple Topping Walnut Spice Sticky Cake Orange Syrup Pumpkin Churros Frying and Coating Churro Dough Orange Blossom Hazelnut Baklava Orange Flower Syrup Filling Filo Flower Water Baklava Chocolate Baklava Nudie Nuts Carrot Semolina Halva Rose Water Date Semolina Squares Filling Semolina Pastry Topping Vanilla Coconut Sticky Rice with Mango Coconut Sauce Red Bean Ice Cream Mochi Dumplings Red Bean Vegan Ice Cream Mochi Wrappers Mochi Green Tea Ice Cream Dumplings Mochi Wrapper Variations Chai Tea Poached Pears with Ginger Yogurt Tea Pears Yogurt Thai Tea Pears Rooibos Chai Pears: Vanilla Kukicha Pears Almond Oolong Pears Italian Cashewcotta Cheesecake Fresh Balsamic Strawberry Topping Ethiopian Chocolate Flourless Torte Mexican Chocolate Torte PART 3 Menus Online Resources Recipes by Icon Thanks & Acknowledgments Metric Conversions Index About the Author