Description
For cooks who would rather be curious than predictable, dinner starts here.
Travel across culinary traditions through satisfying vegetarian cooking that puts vegetables, legumes, grains, tofu, paneer, herbs, spices, and bold sauces at the center of the plate.
Meatless Around the World, Volume 2 brings together more than 40 ways to cook — 12 complete, fully illustrated vegetarian recipes from distinct culinary traditions, plus 36 practical variations that change ingredients, flavors, textures, or serving styles, expanding each core dish into a much broader repertoire.
On the menu:
- Jakarta Peanut Vegetable Platter
- Nepal Steamed Paneer Dumplings
- Ghanaian Black-Eyed Pea Stew
- Greek Feta Phyllo Pie
- Sichuan Tingly Tofu Braise
- Peruvian Golden Quinoa Terrine
- Sicilian Fried Eggplant Pasta
- Brazilian Golden Plantain Moqueca
- Osaka Savory Cabbage Pancakes
- Mexican Silky Bean Tortillas
- Punjabi Silky Paneer Curry
- Moroccan Crispy Cauliflower Fritters & Silky Pea Bissara
Some of these dishes may already be favorites. Others you may never have encountered before—and one is a house-composed Moroccan pairing created especially for this book. The pleasure is in discovering just how varied, satisfying, and surprising meatless cooking can be around the world, even with everyday ingredients.
Inside you’ll find:
- Highly visual, fully illustrated, and engaging three-page chapters for every dish — step-by-step methods, process photographs, visual checkpoints, practical troubleshooting, and sensory cues—not just written instructions
- Satisfying, protein-rich vegetarian meals — substantial dishes drawing on beans and split peas, tofu and tempeh, paneer and cheese, eggs, quinoa, nuts, grains, and corn
- Vegan dishes and vegan-friendly variations — several recipes are naturally vegan, with additional variations that make plant-only cooking easier to explore
- More than recipes — cultural stories, flavor maps, food science, nutrition estimates, and serving ideas
- Home-kitchen practicality — metric-first measurements with practical equivalents and clear techniques for home cooks
- Ingredients you can actually find — recipes developed around major mainstream supermarkets in the United States, United Kingdom, Australia, and Canada, including their international aisles—without hunting down obscure one-off ingredients, with guidance when ingredient names, labels, or formats differ between regions
Some dishes are crisp and golden, others silky, saucy, deeply spiced, fresh, tangy, comforting, or delicately layered. Together, they offer very different ways to build a satisfying meal without meat—and plenty of reasons to try something new.
A good cookbook should make you want to cook something you hadn’t planned on making.
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