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The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World Paperback – January 1, 2012

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Editorial Reviews

About the Author

Carolyn Scott is the creator and powerhouse behind, 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.

Excerpt. © Reprinted by permission. All rights reserved.

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.


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Product Details

  • Series: The Healthy Voyager's Global Kitchen Cookbook
  • Paperback: 256 pages
  • Publisher: Fair Winds Press; 1st edition (January 1, 2012)
  • Language: English
  • ISBN-10: 1592334873
  • ISBN-13: 978-1592334872
  • Product Dimensions: 7.5 x 0.8 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #1,311,228 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

28 of 32 people found the following review helpful By ashleydawn on December 26, 2011
Format: Paperback
First let me start off by saying that I just received this book and have yet to make anything from it, but I plan on doing so this week.
The book is very beautiful with great pictures. There are lots of new and interesting recipes that I am looking forward to trying.
This being said the reason I gave it 3 stars is because SEVERAL of the recipes call for fake vegan "meats". Now I don't mean things like tofu, tempeh, and seitan. These I consider healthy, easy to find, and reasonably priced(especially if you make your own seitan, which is not only money saving but it tastes better too).
Many recipes call for "vegan chicken cutlets", "vegan ham", "vegan sausages" & "vegan beef chunks". These type of "convenience" vegan foods are things that I tend to steer clear of. Not only do they tend to be expensive, but many are loaded with lots of mystery ingredients and packed with sodium. I do however recommend Field Roast brand "Sausages" and products as they are made from whole food, real ingredients. Sadly they do not make "chicken, beef, and ham cutlets".
I know from the authors podcast and website that she became vegan for health reasons and with a book called The HEALTHY Voyager's Global Kitchen I was just surprised it would rely so heavily on faux meats. I expected healthier plant based proteins.
I just feel like I'm going to be substituting with seitan, tofu, & tempeh for over half the recipes in the book which sucks.
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16 of 18 people found the following review helpful By Amazon Customer on February 13, 2012
Format: Paperback Verified Purchase
I eat a whole-foods, plant-based diet. To me this means no meat, dairy, eggs, extracted oils, refined flours, refined sugars, or processed foods. I learned this way of eating from Forks Over Knives, Engine 2 Diet, Eat to Live, and other books from Dr. Neal Barnard, and Dr. John Mc Dougall. I was excited to get this book because of the title (150 Plant-Based Recipes), but ultimately disappointed once I read through it. The recipes rely heavily on oil, vegan butter, vegan shortning, vegan processed fake meats and cheeses, and various refined white flours. I won't be able to use many of the recipes without adjusting them, and will not be able to use any of the dessert recipes which use shortenings and white flours. Plus, many of the recipes just seem very "rich" and "not for everyday use". I understand that not all vegans are into the "no oil, refined, and processed foods" category. To each his own. The author is aware of this distinction, however, because she mentions Drs. Campbell (The China Study), Essylstein (Forks Over Knives),and Barnard (Physicians Committee on Responsible Medicine)in the resources section of the book. It seems as though the author took "Plant-based Diet" and used it as a synonym for "Vegan". The 2 diets are different. Just as Vegan varies from Vegetarian. I hope this post helps others who, like me, see "plant-based" and "vegan" diets as separate ways of eating and prevents others from making the same mistake I did in assuming these recipes are for a "plant-based diet" as is understood by the doctors I mentioned above.
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6 of 6 people found the following review helpful By Darren Bunch on January 12, 2012
Format: Paperback Verified Purchase
I bought this book as a NY Resolution to myself so that I could try to add in some healthier options in the new year. I spent some time looking at a number of healthy cookbooks and this one caught my eye because it had such a great variety of foods. Who knew I could eat healthy, low fat French, German or Russian food? I don't even think I've seen a regular cookbook that includes all of these international foods, it's pretty neat! I've tried a few of the recipes so far (for my new Meatless Monday dinner) and I have to say that I never thought vegan food could taste so good. The book is really well done and I have already recommended it to my friends, foodies and non-foodies, vegans and non-vegans. I'll definitely be having a lot of fun traveling the world with these recipes.
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2 of 2 people found the following review helpful By rand&rave on January 10, 2012
Format: Paperback
I am not a vegetarian or a vegan but was gifted this book by a friend who knew that I was looking to be healthier in the new year. I do love to cook and fall back on many of my family recipes just because of the comfort factor. Just flipping through the pages of this cookbook was exciting because i saw many foods that I grew up with and realized that I could make them in a much healthier fashion. Plus, I've traveled extensively and the author does a bang up job of capturing the wonderful dishes that I had the good fortune to try in their respective countries. I'm so excited to have found an all encompassing international cookbook that doesn't skimp on the flavor like other diet books do. While I never really considered going vegan, this book has made me think otherwise about the variety that is out there for a fully vegetarian foodie so it really has opened my eyes. My brother's son is autistic and found that many o the recipes can be made gluten free so they will definitely benefit from this book as well. It really is a lot of fun from the folk lore about the food to discovering foods that I would have never guessed could be made healthy or vegetarian. So many recipes, so many options for all sorts of people who don't eat a standard diet, it really is a great answer to the unhealthy cookbooks out there as well as the funky, cardboardy diet cookbooks that are out there. Perhaps it was serendipity but this book came to me at the right time and I too will be paying it forward by gifting it to everyone I know.
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