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Vegan Fire & Spice: 200 Sultry and Savory Global Recipes [Paperback]

Robin Robertson
5.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: 11.18
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Frequently Bought Together

Vegan Fire & Spice: 200 Sultry and Savory Global Recipes + One-Dish Vegan: More Than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners + Veganomicon: The Ultimate Vegan Cookbook
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Product details

  • Paperback: 238 pages
  • Publisher: Vegan Heritage Press (Jan 2008)
  • Language: English
  • ISBN-10: 0980013100
  • ISBN-13: 978-0980013108
  • Product Dimensions: 18.8 x 21.9 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 428,070 in Books (See Top 100 in Books)

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6 of 6 people found the following review helpful
5.0 out of 5 stars Spicy and delicious 20 Dec 2010
By Alianor
I've had this book about a month and every recipe we've tried so far has been a success. The book is divided into five sections, covering recipes from the Americas, Mediterranean Europe, The Middle East and Africa, India, and Asia. I have only tried recipes from the Asian section so far but I think these alone are worth the price of the book -- if you add them to your repertoire instead of buying a takeaway they will save you a lot of money. I especially recommend the Szechuan Vegetables, Tofu and Broccoli with Hoisin-Ginger Sauce, Malaysian Rempeh Tempeh, and Japanese Soba Noodles.
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5.0 out of 5 stars Love this book. 3 Jun 2014
Format:Paperback|Verified Purchase
I love this book. One of my favorite vegan books. Lots of variety and easy to make too! My kids love everything I've made so far.
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5.0 out of 5 stars A good vegan cookbook 1 Jun 2013
Format:Paperback|Verified Purchase
The book is split into different sections and so far I have only cooked from the India section. The quick red bean dhal was incredibly easy & quick to make as well as being very tasty. The spinach curry tasted as good as anything I've eaten in a restaurant & it was really easy to cook. The mushroom curry ended up with too much sauce but that could have been because I didn't really weigh & measure the ingredients. Anyway I just cooked up a batch of red lentils & added them which made it a better balanced meal anyway. Again it had great flavours. I am looking forward to trying out more recipes. Each recipe is set out on one page. The list of ingredients & instructions are quite short and the recipes look pretty simple to make. There are no pictures though which some people may not like. It's a great addition to my cookbook collection & I know I will use it regularly.
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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars  105 reviews
127 of 131 people found the following review helpful
5.0 out of 5 stars Delicious - can't wait to try more! 5 May 2008
By Kenneth Simon - Published on
Format:Paperback|Verified Purchase
I've hesitated to review cookbooks because I'm never sure when I've tried enough of one to warrant a review. After all, I can only comment on the bits and pieces with which I have experience. Still, the good cookbooks are worth mentioning, and this is one of the good ones.

As I flip through Vegan Fire & Spice, I'm finding that just about every recipe screams "Try me!" The recipes are organized broadly into large swaths of the globe (The Americas, Mediterranean Europe, The Middle East and Africa, India and Asia), and each section is further broken down into more specific regions. The recipes are -- you guessed it -- spicy, though of course this is adjustable to taste by varying the amount of spice or the quantity of chilis.

Anshu's Red Lentil Sambar sounded immensely appealing, although it required a trip to the local Indian grocery to purchase Garam Masala and a Sambar spice mixture. This is a good weekend recipe, as preparation and cooking takes some time. And there's a small criticism: I wish this cookbook included estimated prep times, because although some steps in this recipe gave approximate times, others did not and so it was hard in advance to get a sense of how long I'd be in the kitchen. I started making this at 6:45 and the meal wasn't ready until 9:00. Now that I understand the recipe, I'm sure that I could cut that time way down -- but it was worth even the long prep time.

The sambar is a delicious, hearty dish, full of chunks of vegetables and rich simmered lentils. It is more like a stew than the thin sambar soup you normally get in restaurants. Spiced to perfection -- and even better when I brought some with me for lunch the next day.

On a side note: I purchased this and another vegetarian cookbook from Amazon, and in a lovely gesture, they tucked in a coupon for a McDonald's chicken sandwich with my order. How thoughtful. At least I got a laugh in about it!
77 of 78 people found the following review helpful
5.0 out of 5 stars My favorite vegan cookbook so far 27 Dec 2009
By J. Smith - Published on
Format:Paperback|Verified Purchase
I went vegan two months ago--something I never thought I could do. Giving up meat, I knew I could handle; but giving up cheese, cream and yogurt? Impossible. Still, what I had learned about the dairy industry compelled me to give it my best shot, so I immediately bought 3 vegan cookbooks to help me with the somewhat daunting task of eliminating animal products from my diet. And I must admit that, of the 3 cookbooks I bought, this is the one that has gotten the most use by far, even though it's the smallest of the three.

Perhaps I am biased, because I love spicy food? I'm not sure. What I do know is that the recipes in here are fabulous. I haven't tried all of them--far from it; I've only tried a handful--but those that I have made have been so delicious and easy to make that I keep making them over and over again before trying new ones, just because I know I love them. My very favorite is the Chickpea and Green Bean Curry, which I have made several times now for omnivorous friends who all love it and agree that there is nothing missing. But the Lentils in Onion Gravy (don't be fooled--it's an absolutely delicious Indian dal with amazing flavor; the name is deceptive) are right up there with the curry. The Moroccan Chickpea Soup was bursting with flavor. The Nigerian Peanut Stew is one of the most interesting (and heartiest) meals I've ever made. And there are so many others I can't wait to try...

The only recipe so far that has disappointed me was, ironically, the very first one I tried, a Spicy Eggplant and Potato Stew with chickpeas. I don't know if I made it wrong, or if I just don't like that recipe much, but I was disappointed, and almost thought that I wasn't going to like the cookbook. Luckily I decided to give it another chance, and since that first letdown, every single recipe I've made has been fabulous and has been just as pleasing to the (omnivorous) friends I've fed it to as it has to me.

I like the way the author has divided the cookbook into geographical sections, which is different from the set-up of most cookbooks where they're divided by ingredients. I also like that there is not an emphasis on reproducing meat tastes and textures. Since I've given up real meat, I have no particular desire to eat "fake meat"; there are plenty of dishes that are perfectly delicious all on their own without having to try to substitute fake meat or cheese products. And I am always so proud to cook for my friends (I'm the only vegan among my good friends) and see how much they actually enjoy my vegan food. I try never to be self-righteous when explaining my new lifestyle choice, nor to point a finger at anyone who hasn't adopted it, especially since it has only been a couple of months for me. But I think that if I can manage to convince people who are utterly persuaded that they could never be content without eating animal products that you CAN eat really well as a vegan and not even miss those things, then maybe I am helping to set the stage and get the wheels in their mind turning and maybe one day when they're ready they will join me.
45 of 46 people found the following review helpful
5.0 out of 5 stars Delicious recipes 2 Jun 2008
By Frances L. - Published on
Format:Paperback|Verified Purchase
I bought this book a few weeks ago for my vegetarian daughter. She has cooked many different recipes from it and they are all great. I think that we'll throw out all our other cookbooks. This is the only one that we now use. My husband and I have stopped eating meat since my daughter's cooking is so good. The meals are rich and hearty, and they don't need meat to make them great. Robin may be a couple of new vegetarian converts soon!
24 of 25 people found the following review helpful
5.0 out of 5 stars I love this book!! 15 Jan 2009
By S. L. Ragan - Published on
I acquired this book two weeks ago and read it from cover to cover before deciding I just had to try some of these recipes! So far, everything has been amazing. I made the Texas Caviar which my family absolutely loved (we never knew about canned chipotles before) and then I made the Stuffed Cherry Peppers which were gone before they had a chance to cool off! Next, I made the Pasta Puttanesca which was incredible, then the Jamaican Spiced Tempeh Nuggets which were too good to resist. Last night, I made turmeric and cinnamon infused Sweet Potatoes with Chickpeas which will surely become a new comfort food for me, and I have eagerly bought the ingredients to make the Turkish Eggplant tomorrow. I have a large collection of cookbooks, but this is the first one that has taught me how to use spices to produce authentic global flavors in recipes that are simple, easy to follow and wickedly delicious. This is a book that can help people make the jump from vegetarian to vegan. Buy extra copies because you'll want to pass it on!
79 of 93 people found the following review helpful
2.0 out of 5 stars Meh. There are better vegan cookbooks out there 10 Aug 2010
By Crazy Carrot Zombie - Published on
Format:Paperback|Verified Purchase
I've been a vegan for almost 10 years now, and I love spicy food whether it is a fiery pa-nang curry or a flavorful boraccha sauce. I bought this book thinking I'd find some great, spicy, innovative recipes to try.

What I found instead was that the author was very timid in using actual heat and spice, and started every recipe with the disclaimer, "If you want it more mild, leave out the chilies".

If you don't want to eat spicy food, you should choose a cookbook that doesn't focus on such flavours. There is a lot of repetition in ingredients, and to be quite honest many of the recipes were downright bland.

I ended up giving my copy away.

I'll be sticking to proven authors such as Isa Chandra Moskowitz/Terry Hope Romero, Nava Atlas, and Lauren Ulm (Vegan Yum Yum), whose food splattered tomes are a testament to creative, reliable recipes.
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