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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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About the Author
Carolyn 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 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.
Top Customer Reviews
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.
I noticed in another review someone commenting on the use of vegan "meat" in the book and his/her concern about utilizing "processed" foods. I can assure you there are many recipes that do not call for "meat" at all. So rest assured that the savory dishes aren't all built on vegan "meat" and "cheese". I'm not vegan and I really enjoy the quality of the food produced from the recipes. While I tested for the book, many samples were tasted by friends and family and, to my delight, many of the dishes passed the carnivore test. Meat eaters not only liked the food but they had no idea it was vegan.
Inventive and adventurous cooks looking for a more socially-conscious approach to living, buy this book. For those of us with vegan and vegetarian friends and family, you need this book for your next gathering.
Most Recent Customer Reviews
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 morePublished on February 23, 2013 by Nathan
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 morePublished on June 12, 2012 by TinaTheTraveler
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 morePublished on February 21, 2012 by A. Hamilton
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 morePublished on February 6, 2012 by Freddy H.
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 morePublished on February 5, 2012 by makeupmama
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 morePublished on January 31, 2012 by DC
Lately I have decided to change my eating habits for healthier well being. And this book is a great start. Read morePublished on January 31, 2012 by MILO