Vegan Fire & Spice: 200 Sultry and Savory Global Recipes by Robin Robertson

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    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: onions; celery; carrots; potatoes; parsley; bay leaves
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American; Vegan; Vegetarian
    • Ingredients: black beans; chipotle chiles; parsley; dried oregano; ground cumin; red wine vinegar
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American; Vegan; Vegetarian
    • Ingredients: ground coriander; ground cumin; curry powder; chili powder; ground cinnamon; ground ginger; ground cayenne pepper; nuts of your choice
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    • Categories: Stews & one-pot meals; Main course; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: green bell peppers; celery; okra; canned tomatoes; filé powder; Tabasco sauce; vegetable broth; cooked rice
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    • Categories: Salads; Side dish; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: green cabbage; carrots; jalapeño chillies
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    • Categories: Chili; Main course; American; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; red bell peppers; jalapeño chillies; chili powder; ground cumin; dried oregano; canned tomatoes; cannellini beans
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: green bell peppers; celery; chiles; canned tomatoes; thyme; filé powder; ground cayenne pepper; Tabasco sauce; seitan; kidney beans; rice
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    • Categories: Rice dishes; Side dish; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: brown rice; green bell peppers; yellow onions; celery; canned tomatoes; tomato paste; filé powder; parsley
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    • Categories: Sauces, general; American; Vegan; Vegetarian
    • Ingredients: yellow onions; bell peppers; canned chipotle chiles; canned tomatoes; dried oregano
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; limes; tomatoes; canned jalapeño chiles; ground cumin
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: potatoes; yellow onions; jalapeño chiles; ground cumin; canned tomatoes; soy milk; vegetable broth
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  • Chilled avocado soup
    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; vegan sour cream; cilantro; scallions; limes; Tabasco sauce; sunflower seeds; vegetable broth
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: yellow onions; ground cayenne pepper; ground cumin; potatoes; corn; soy milk
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: onions; jalapeño chiles; vegetable broth; canned tomatoes; tomato sauce; chili powder; ground cumin; oregano; flour tortillas; parsley
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    • Categories: Rice dishes; Salads; Dressings & marinades; Lunch; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: brown rice; pinto beans; corn; red onions; canned jalapeño chiles; limes; chili powder; ground cumin; ground cayenne pepper; romaine lettuce; cherry tomatoes
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    • Categories: Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: potatoes; red onions; red bell peppers; tomatoes; serrano chiles; capers; cilantro; limes; dried oregano; avocados
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    • Categories: Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: canned black beans; corn; tomato salsa; cilantro; limes
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    • Categories: Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: limes; orange marmalade; Tabasco sauce; butter lettuce; jicama; avocados; cherry tomatoes; brine-cured black olives
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    • Categories: Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: navel oranges; pineapple; jicama; orange juice; limes; red leaf lettuce; pears; bananas; pomegranate seeds; mint; chili powder; ground cayenne pepper; scallions
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    • Categories: Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: frozen corn; canned chipotle chiles; cilantro
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    • Categories: Sandwiches & burgers; Dips, spreads & salsas; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: pinto beans; tomatoes; chili powder; ground cumin; corn tortillas; romaine lettuce; serrano chiles; cilantro; black olives
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; serrano chiles; cilantro
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    • Categories: Sandwiches & burgers; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: pinto beans; serrano chiles; ground cumin; frozen spinach; flour tortillas; tomato salsa
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    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; tomato paste; red onions; serrano chiles; cilantro; parsley
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    • Categories: Sandwiches & burgers; Grills & BBQ; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: portobello mushrooms; limes; green chiles; cilantro; onions; red bell peppers; zucchini; flour tortillas
    • Accompaniments: Borracha sauce
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Notes about this book

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Notes about Recipes in this book

  • Korean bean sprout salad

    • kari500 on August 10, 2015

      Easy and very tasty Asian side. Loved it.

  • Hunan vegetable stir-fry

    • Nancith on March 17, 2016

      This dish went over well. From a book touting "Fire & Spice" , this seemed pretty tame, & I am not even a fan of spicy foods. Those who wanted more heat just sprinkled more dried red pepper flakes on their serving. No tomato puree, so tomato sauce was used which worked fine. Deeply flavored sauce pulled it together.

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  • ISBN 10 0980013100
  • ISBN 13 9780980013108
  • Published Jan 02 2008
  • Page Count 268
  • Language English
  • Countries United States
  • Publisher Vegan Heritage Press

Publishers Text

This book is your culinary passport to the world's spicy cuisines. It lets you take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili, Tunisian Couscous, Vindaloo Vegetables, Vegetable Tagine wth Seitan, Szechuan Noodle Salad, Turkish Bulgur Pilaf, Jambalaya, Thai Coconut Soup, Penne Arrabbiata, Satays with Ginger Peanut Sauce, and many more.
Organized by global regions, this book gives you 200 inventive and delicious 100% vegan recipes for traditional international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot - or not. (Note: This is a 100% vegan, revised and updated version of Robin's 1998, out-of-print vegetarian book, Some Like It Hot, and contains new recipes and important new content.)


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