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The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World [Paperback]

Carolyn Scott-Hamilton
4.7 out of 5 stars  See all reviews (27 customer reviews)

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Book Description

January 1, 2012

"Want to be a globetrotting vegan foodie? This book is IT! I feel like I'm on vacation already...bon apetito!"—Kathy Freston, New York Times best-selling author of Veganist

"The Healthy Voyager's Global Kitchen takes you on a scrumptious journey around the world, proving that plant-strong cuisine is not only good for you, but adventurous and tasty too!"—John Robbins, author The Food Revolution, Diet For A New America, and many others

"A fantastic resource for anyone interested in enriching their palate, The Healthy Voyager's Global Kitchen cookbook brings you on a gourmet tour of the world, tasting each region of the globe as healthily and deliciously as possible."—Cat Cora, Iron Chef on the Food Network

"The flavors and recipes in Carolyn's The Healthy Voyager's Global Kitchen will rock your taste buds. Her ability to turn international cuisine into healthy vegan fare will blow your mind and transport you across the world. Eating a plant-based diet has kept me healthy, strong, and fit, and this cookbook will be a staple in my kitchen from here forward!"—Tony Horton, author of Bring It! and creator of the workout system P90X

Explore a world of cuisines from the comfort of your own kitchen!

If you’re looking to add some tasty international inspiration to your dining table, let The Healthy Voyager’s Global Kitchen be your guide. You’ll be treated to 150 of the best 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!

Author Carolyn Scott-Hamilton, creator of the popular website www.healthyvoyager.com, shows you how to re-create the meals and tastes you’ve been dreaming of ever since that honeymoon trip to the Caribbean—or even just that last trip to your neighborhood Indian restaurant! 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.

Keep things fresh and new from meal to meal and make every day an international delight with The Healthy Voyager’s Global Kitchen.


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The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World + Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
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Editorial Reviews

About the Author

Normal0MicrosoftInternetExplorer4Carolyn Scott is the creator and powerhouse behind www.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 TodayÆs 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!

Ingredients:

- 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

Directions:

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.


Product Details

  • Paperback: 256 pages
  • Publisher: Fair Winds Press (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 (27 customer reviews)
  • Amazon Best Sellers Rank: #1,196,049 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews
26 of 30 people found the following review helpful
3.0 out of 5 stars Faux "meat" overload! 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
3.0 out of 5 stars Oil, White Flour and Fake Meat-Based Recipes 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
5.0 out of 5 stars I never thought vegan food could taste so good. 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
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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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
love it!
Published 5 months ago by sophia
5.0 out of 5 stars When you know you need to eat healthier finally a cookbook that...
Lightheartedly presented, well thought out recipes. The author pleasantly bridges the gap between healthy, vegan, plant based and those who think they could never give up meat, by... Read more
Published on February 23, 2013 by Nathan
2.0 out of 5 stars Disappointed!
So many cultures around the world eat mostly vegetarian meals that are full of flavor and really different. I thought I was getting a collection of those recipes. I was wrong. Read more
Published on January 13, 2013 by Annette Sonnenberg
5.0 out of 5 stars Wonderful gift, great resource!
Carolyn Scott-Hamilton has created a terrific book that's great for the vegetarian, but also a must-have for those who follow gluten-free, Kosher and raw diets. Read more
Published on June 12, 2012 by TinaTheTraveler
5.0 out of 5 stars Nothing else like it!!
I've never seen another book that offers so much, specifically: the variety of dishes, substitution suggestions and alternatives, little factoids behind the dishes, the health... Read more
Published on February 21, 2012 by A. Hamilton
5.0 out of 5 stars Vegan Here We Come!
I have always toyed with the idea of getting away from Meats/Chicken and it has been really difficult. With this great source of recipes, there is no longer any excuses. Read more
Published on February 6, 2012 by Freddy H.
5.0 out of 5 stars Plant-based Perfection!!!
Bon Appetit to the vegan! Thanks to Carolyn for putting together a cookbook with a variety of meals for even the pickiest of eaters. Read more
Published on February 5, 2012 by makeupmama
5.0 out of 5 stars Well-written, well-structured, tasty recipes
This book contains a wide variety of international recipes for the vegan diner. I commend the author for her diligence in putting this together. Read more
Published on January 31, 2012 by DC
5.0 out of 5 stars Great start for healthier eat habits
Lately I have decided to change my eating habits for healthier well being. And this book is a great start. Read more
Published on January 31, 2012 by MILO
5.0 out of 5 stars Eating Healthy Never Tasted So Good....
Very pretty cookbook and many of the recipes have nice photos. I find I usually only cook the recipes with pictures! Read more
Published on January 30, 2012 by Debbie S
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