Vegan Without Borders has been on my reading list for a long time. And the time is perfect to write about it since World Vegan Day is coming up on November 1. Pune is having its very first Vegan Fest on the occasion at Phoenix MarketCity, a happening event that is not to be missed.

Vegan is not Vegetarian. The vegan concept is still new in India and most people struggle to understand the difference. The leading publications too do not help a lot when you find a bit of dairy making its way into vegan advice columns.

Vegan means no connection to animal products or any derivatives including your daily dash of milk and cream, so Paneer is a definite no-no. If you think being Vegetarian is tough, being on a vegan diet further complicates or restricts your palate. In Vegan Without Borders, Robin Robertson gives you a fabulous guide to quick and easy recipes from around the world in style. If you are a new adopter of the vegan diet, the author ensures that your transition is smooth and spices your meals so that you do not crave for the Umami flavor that is inherent in different meats.

A longtime vegan, Robin Robertson has more than twenty cookbooks, including Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Vegan Fire and Spice, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker.

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

Author: Robin Robertson

Hardcover: 304 pages

Publisher: Andrews McMeel Publishing (September 9, 2014)

ISBN-10: 1449447082, 978-1449447083

 

If you love experimenting with your palate and are eager to taste different cultures in your kitchen, Vegan Without Borders takes you on an exciting journey from the Americas to Japan and every major cuisine in between.

If you are not much of a cook, but have joined the vegan movement for health or because you abhor violence against animals, Vegan Without Borders educates you about the different flavors of the world. The author explains the basic food groups of each type of cuisine and shows you how different spices and spice blends can change the basic ingredient into a dish from varied cultures. As she says “ . . . cook them with Garlic, Oregano, Basil, and olive oil, and you are visiting the Mediterranean. Use ginger, sesame oil, and soy sauce, and you have crossed borders into Asia.”

The author ensures that you understand these subtle changes in flavors and cuisines and along the way educates on keeping a healthy vegan diet so that your body gets all the required nutrients in the absence of meat and dairy. Vegan Without Borders is an amazing book for people who want to turn into vegans as the author helps you build a basic, but eclectic pantry and introduces the world of greens and legumes that form the core of the vegan diet. Even if you are somewhere between vegan and vegetarian, this book offers amazing vegetarian recipes from around the world. A must read for all foodies!

Don’t forget to attend the Vegan Fest in Pune on Novemeber 2nd.