World Vegan Feast: 200 Fabulous Recipes From Over 50 Countries

328 Pages·2014·1.52 MB·English

by  Bryanna Clark Grogan

What they’re saying about World Vegan Feast

Bryanna Clark Grogan is a master of the art and craft of cooking, and
this collection of international recipes is her crowning achievement.
World Vegan Feast is rich with helpful tips, generous instructions, and
well-researched food facts. With many low-fat recipes and special
icons to indicate gluten-free and soy-free recipes, this is an essential
book for anyone who wants to eat a healthy plant-based diet and still
enjoy the flavors of traditional international dishes.
— Neal Barnard, M.D., president of Physicians Committee for
Responsible Medicine and author of 21-Day Weight Loss Kickstart
and The Get Healthy, Go Vegan Cookbook
Bryanna’s highly anticipated eighth cookbook is inspiring, unique,
beautifully written, and sure to become a classic. Browsing through
these exceptional recipes was so exciting, I felt compelled to start
cooking my way around the world. You’ll find fascinating details on
ingredient basics, an abundance of helpful sidebars and tips, menus,
and much more. Whether you are a pro or a beginner, a vegan,
vegetarian, or just thinking about trying something new, you’ll want
this book. It’s like having Byranna in your kitchen cooking with you.
— Fran Costigan, author of More Great Good Dairy-Free Desserts
Naturally
If globetrotting isn’t in the cards, you can still send your tastebuds
around the world. Bryanna Clark Grogan’s World Vegan Feast offers
plant-based pleasures from Eastern Europe, South America, North
Africa, the Middle East, and more from the comfort of your own
kitchen with deliciously do-able, fun, and festive recipes.
—Nava Atlas, author of Vegan Express

World Vegan Feast is destined to become a classic, with flavorful,
inspired and satisfying meals from around the globe. It’s an
extraordinary collection of delicious homestyle recipes, perfect for
everyday meals to special occasions. This is the cookbook that you
will reach for again and again!
— Julie Hasson, author of Vegan Diner Bryanna Clark Grogan has
written books on the cuisines of single countries, but now she takes on
the world. As always, she prepares authentic and delicious recipes,
which I’ve had the opportunity to sample. As a bonus, Bryanna
includes sidebars about cooking and the art and science of the world
of food.
— Ken Bergeron, Vegan Certified Executive Chef
World Vegan Feast is a culinary trip around the word that will
introduce you to exciting dishes you never heard of and offer new
twists on old favorites. From Creole Grits and Grillades to Peruvian
Caramel-Filled Pastries, you’ll find enticing recipes with clear
instructions and tips that will help even novice cooks create gourmet
vegan meals.
— Susan Voisin, publisher of FatFreeVegan.com
Other books by Bryanna Clark Grogan
The Almost No-Fat Cookbook The Almost No-Fat Holiday Cookbook
20 Minutes to Dinner Nonna’s Italian Kitchen Soyfoods Cooking for a
Positive Menopause Authentic Chinese Cooking for the
Contemporary Kitchen The Fiber for Life Cookbook
World Vegan Feast

200 Fabulous Recipes from Over 50 Countries

Bryanna Clark Grogan

Vegan Heritage Press
Woodstock • Virginia
World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries by
Bryanna Clark Grogan. (Copyright © 2011 by Bryanna Clark Grogan)
All rights reserved. No part of this book may be reproduced in any form, except
in the context of reviews and fair reference, without written permission from the
publisher.

Second Edition, April 2014

ISBN: 9781941252000

Vegan Heritage Press books are available at quantity discounts. For information,
please visit our website at www.veganheritagepress.com or write the publisher at
Vegan Heritage Press, P.O. Box 628, Woodstock, VA 22664-0628.

Cover Design: Dianne Wenz
Food photos: Bryanna Clark Grogan Back cover author photo: Scott Hurlbert
Publisher’s Note: The information in this book is correct and complete to the best of our knowledge.
Website addresses and contact information were correct at the time of publication. The publisher is not
responsible for specific health or allergy needs that may require medical supervision, nor adverse reactions
to recipes contained in this book. The author and publisher disclaim all liability in connection with the use
of the book.
Dedication
I dedicate this book to my late father, Alejandro Jaime Urbina (Alejo),
who forgave me for cutting recipes out of his Gourmet magazine
collection when I was eleven years old. He had impeccable taste and
always supported our decisions, even when he probably had to bite his
tongue. I’m also dedicating the book to my late mother, Marie-Evelyn
Tonge Urbina (variously and affectionately called “Petie,” “Eve,” or
“Gramma Eve”), who made everything fun, who fed us delicious,
healthful meals, and who gave me the freedom to experiment in the
kitchen from a very young age. I’m thankful to both of them for
opening our minds to the wonderful, colorful, varied world in which
we live, and all of its people. They were, simply, the best parents
anyone could want.
Contents

Acknowledgments
1. World Vegan Feast: An Introduction
2. World Vegan Kitchen Essentials
3. Brunch Around the World
4. International Munchies: Appetizers, Sandwiches, and
Wraps
5. The Common Pot: Soups
6. The Common Bowl: Salads
7. Universal Comfort Foods: Pasta, Potato, and Grain
Mains
8. Beans Around the World: Legume and Vegetable Mains
9. “Meat of the Fields”: Soy and Seitan Mains
10. The Side of the Plate: Uncommonly Good Global Go-
Withs
11. Sweets from the Global Oven
12. Sweet Tooth: More Desserts from Around the World
13. International Bread Sampler
Index to Countries
Resources
List of Recipes
Acknowledgments
I have to thank Jon Robertson, my publisher, for his kindness and
confidence in me. I also thank Julie Hasson, Fran Costigan, Chef
Kevin Dunn, and David Lee for making me feel part of the cooking
fraternity, even when I’m on my little island, and for being so fun to
be with when we manage to get together. Thanks to my Vegan Feast
newsletter subscribers for trying out my recipes and giving me
feedback (especially Brenda Wiley and Debbie Knight). Thanks to my
friends (you know who you are!), including our Denman Island vegan
dinner group, for their kindness and inspiration. And thanks to my
family, all of you, for keeping me down to earth, especially Brian for
putting up with me!
I also want to express a special thank-you to my baking mentors.
The no-knead bread method is sweeping the baking world, and I have
been swept away as well! I’ve experimented with many recipes and
read several books on the subject, as well as combed numerous
websites and blog posts. Eventually, I developed the recipe for the
crusty Italian-style artisan loaf in this book with the method and
techniques that produced the results my family loved. But I had help
from several professionals – my particular recipe is a direct result of
their work (books, articles, blogs, and workshops) – and I’d like to
thank them.
Thanks to Jim Lahey of Sullivan Street Bakery in N.Y.C. (author of
My Bread, W. W. Norton & Company, 2009) for the method of
baking in a heavy covered pot. Bread baked this way stays crunchy
after it cools because the pot acts as a “brick oven,” creating the
conditions of a professional oven in miniature. And thanks also to Jim
for convincing me (through his writing) to use a well-hydrated dough
(about 80 percent hydration), which results in more big, irregular
holes in the crumb. Thanks to Mark Bittman for bringing Jim’s
recipes and methods to the public in his New York Times food column
“The Minimalist.” Thanks to Jeff Hertzberg and Zoë François (authors
of Artisan Bread in Five Minutes a Day and Healthy Bread in Five
Minutes a Day, Thomas Dunne Books, 2007 and 2009), for the “5-
minute” method of mixing and refrigerating the dough, which makes
it practical to bake bread fresh every day, reduces the work, and
provides spontaneity in the baking process. The cold rise improves the
flavor and makes the Lahey-style wet dough much easier to handle,
too. Special thanks to Master Baker Peter Reinhart (author of The
Bread Baker’s Apprentice, Ten Speed Press, 2001, and several other
books) for writing the most readable and inspiring bread books ever
and for being so approachable, both in his books and in his
workshops.