Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

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Notes about Recipes in this book

  • Amaranth porridge with caramelized plums

    • milgwimper on July 31, 2015

      Made the amaranth porridge which was different than say oats. It reminded me of cream of wheat. We didn't have plums, and we tend to like savory breakfasts more. Soon as the plums come I will be making the full recipe.

  • Lemongrass & coconut summer rolls

    • DKennedy on March 06, 2015

      Made these as a practice round for my upcoming spring roll cooking class. The sauce is great! So is the marinade for the tofu. My family did not like the tofu, but I loved it. This is a keeper and next time I will substitute shrimp or rotisserie chicken for the tofu in their rolls. Would make great school lunches.

  • Blueberry, vanilla & chia oats

    • Astrid5555 on August 12, 2015

      This tastes excellent and is a great breakfast on the go. Used home-made macadamia nut milk instead of almond milk.

  • Green yoga smoothie

    • Astrid5555 on January 22, 2015

      Delicious, love the kick from the ginger! Layering the raspberries with the rest of the smoothie ensures that you do not end up with the ususal nasty brown color.

  • Berber tagine

    • SugarFree_Vegan on January 15, 2015

      pg 157 in UK edition. I made this using much less oil than the recipe states and it was still delish, I also used up quite a few odds and sods by the way of root veggies I had over from the holiday period, this is the perfect recipe for this as you can sub what you like by the way of root veggies. I also served some wholewheat couscous that I stirred some preserved lemon into whilst it was soaking. There was low fat feta available for those that wanted it and a tomato and pomegranate salad from the Yotam Ottolenghi's Plenty More book to complete the meal.

  • Halloumi veggie burgers

    • SugarFree_Vegan on January 15, 2015

      pg 64 in UK edition. I found that my mix was very loose (almost like coleslaw) and didn't hold together as per the recipe so I packed the mix into cooking rings with a piece of baking parchment under each ring and cooked them in the skillet that way. After they had been cooking for a while they held their shape so removed the ring to crisp up the sides a bit. The recipe is totally yummy, we had them with the Crispy Aubergine Bites with Honey (I used agave) and Lime on page 66 for a real feast.

    • BigOrangeTiger on March 20, 2016

      really great and easily adaptable with other veg. I make these regularly now.

  • Upside-down beet tower

    • racheljanecawley on August 03, 2015

      As someone who normally hates beetroot, this actually turned out to be delicious. All raw (aside from lightly toasting the pine nuts) I was quite liberal with the lime juice and used coriander instead of pea shoots. Method of serving by turning out of a bowl also worked well.

  • Crispy aubergine bites with honey & lime

    • Boffcat on November 16, 2016

      This is very good - the meltingly tender aubergine contrasts pleasingly with the crisp exterior,while the lime and honey add an intriguing flavour and make the wedges addictively moreish. Two things to note though: the recipe calls for much more polenta than you need (I'd estimate you only need about 50g), and the aubergine needs significantly longer in the oven than stated - I'd give it at least 25 minutes, potentially more to ensure it's meltingly soft.

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Reviews about this book

  • ISBN 10 1743582722
  • ISBN 13 9781743582725
  • Published Sep 18 2014
  • Format Paperback
  • Page Count 358
  • Language English
  • Countries United States
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

A collection of recipes perfect for those who love to cook delicious, nutritious vegetarian and vegan food, inspired by flavors from around the world. David, Luise, and Elsa are a family who love to travel. Hungry to see and taste more of the world, they had embarked on an around-the-world trip by the time Elsa was just 7 months old. They slept on a friend’s couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerized by the street food in Vietnam. By the time David and Luise returned home, their daughter had learned to walk and their minds and bellies were full with food inspiration. Take inspiration from their travels and start the day with indulgent almond pumpkin waffles from San Francisco, tuck into a raw bean sprout pad thai from Thailand for lunch, and a Sri Lankan vegetable curry for supper. David and Luise have you spoiled for choice with desserts, featuring cheesecake, raw tiramisu, and a sweet roti pancake. With easy-to-find ingredients and simple instructions, these recipes are sure to be a success. With stunning photography and food styling, as well as personal anecdotes and images from the authors’ travels, The Green Kitchen: Food From Our Travels shares modern and inspiring vegetarian, vegan, and gluten-free recipes.

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