Monday, August 26, 2013

Back to School - and International Vegetarian Cooking

Those of us with school age children often have to curb our travel once the school year starts, Yes, there is Christmas break, February break for NYC public school students (aka the ski week) and Spring break, but we don't like to travel over Passover and Christmas is one of the most expensive times to travel. So we stay put more during the year, and I cook more. 

Luckily, I curbed my wanderlust with The Healthy Voyager's Global Kitchen, a vegan cookbook with recipes from around the world. Author Carolyn Scott-Hamilton, a travel writer, TV host and nutritionist, has vegan takes on a wide variety of international cuisine, form conch fritters (made with oyster mushrooms, which have the right chewiness) to Palak Paneer. You wouldn't even know that tofu subbed for cheese unless you made it.

But the point isn't to trick carnivores. The book offers vegans (and vegetarians like me, who might use regular mozzarella in the mushroom pupusas) recipes for often elusive foreign dishes. I love to try local food specialties when I'm traveling, but I'm often limited in my choices in meat-centric countries. 

With The Healthy Voyager's Global Kitchen, you can travel and not leave your dietary restrictions behind.

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