Vegan Fire and Spice by Robin Robertson published by Vegan Heritage Press. If you love spicy then this book is for you. I am not taking spicy hot- the levels of heat varies.. I am talking spicy- as in flavorful. Spicy doesn’t always mean heat. Robin takes you around the world to taste the flavors of spice!
Introduction:
- We’re Having a Heat Wave
- What Does Spicy Mean?
- The Spices of Life
- Chiles by Any Other Name
- Word of Caution
- Cooling Down
- Your Fire and Spice Pantry
- Easy Solutions for Exotic Ingredients
- About the Recipes
- Basic Kitchen Equipment
- How this Book is Organized
- Ready for Departure
Ch 1 The Americas- The United States, Mexico , The Caribbean, and South America
1. Appetizers
- Jamaican Jerk-Spiced Tempeh Nuggets
- Smooth and Sassy Guacamole
- Spicy Hot Nuts
2. Soups and Stews
- Caribbean Vegetable Stew
- Chilled Avocado Soup
- Close to Callaloo
- Jalapeno Soup with Tortilla Triangles
- Yucatan Potato Soup
3. Salads and Sides
- Avocado and Jicama Salad with Lime Dressing
- Cajun Coleslaw
- Chipotle Corn
- Island Rice
- Veracruz Potato Salad
- Quinoa-Stuffed Avocados
4. Main Courses
- Argentinean-Inspired Seitan Cutlets
- Baked Seitan Enchiladas
- Barbados-Style Grilled Kebabs
- Chilean Stuffed Peppers
- Red Hot White Bean Chili
- Jumpin’ Jambalaya
- Red Beans and Rice Casserole
- Tacos with Salsa Fresca
- Citrus-Marinated Tempeh with Sweet Potatoes
5. Dressings, Sauces and Condiments
- Borracha Sauce
- Brazilian Lemon-Chile Sauce
- Jamaican Jerk Sauce
- Salsa Fresca
- Salsa Picante
- Texas Barbeque Sauce
Ch 2. Mediterranean Europe- Italy, Spain and Europe
1. Appetizers
- Ajvar
- Chile Aioli
- Peperonata
- Spicy Olives
2. Soups and Stews
- Basque Chickpea Stew
- Escarole Soup
- Garlic Soup
- Italian Vegetable Ragout
- Portuguese Spicy Kale Soup
- Tuscan White Bean Soup
3. Salads and Sides
- Artichoke Hearts with Garlic and Capers
- Arugula Potato Salad
- Basque Eggplant Salad
- Penne Primavera Salad
- Roasted Catalan-Style Vegetables
- Spanish Lentils
- Svikla Sweet and Sour Onions and Zucchini
4. Main Course
- Farsia Intchauspe
- Italian Easter Pie
- Pasta Puttanesca
- Tempeh Cacciatore
- Vegan Paella
- Ziti with Fresh Tomatoes and Olives
Ch 3. The Middle East and Africa- The Middle East and Africa
1. Appetizers
- Baba Ghanouj
- Chickpea Falafel
- Red Chile Hummus
- Turkish Red Pepper-Walnut Spread
2. Soups and Stews
- Ethiopian Wat
- Middle Easter Chickpea Soup
- Nigerian Peanut Soup
- North African Pumpkin Stew
- Senegalese Soup
- West Africa Yam and Groundnut Stew
3. Salads and Sides
- African Yam Salad
- Egyptian Fava Beans
- Marrakesh Couscous Salad
- Middle Eastern Rice Salad
- Spicy Peanut Tomato Salad
- Syrian Beet Salad
- West African Spinach with Spicy Peanut Sauce
4. Main Courses
- Bulgur-Stuffed Peppers
- Cameroon-Style Seitan and Spinach
- Pakistani-Style Broiled Mushrooms
- Persian Orange Rice with Pistachios
- Rice with Lentils and Onions
- Spicy Skewered Vegetable Kebabs
- Tofu Piripiri
- Turkish Bulgur Pilaf
5. Dressings, Sauces, and Condiments
- Garlic Mint Sauce
- Harissa Sauce
- Orange-Ginger Dressing
Ch 4. India
1. Appetizers
- Vegetable Pakoras
- Vegetable Samosas
2. Soups and Stews
- Kashmiri Vegetable Soup
- Spicy Eggplant and Potato Stew
3. Salads and Sides
- Anshu’s Red Lentil Sambar
- Braised Cabbage with Cardamom
- Curried Mushrooms
- Indian Spiced Potatoes and Carrots
- Many Bean Salad
- Saag
- Spiced Potato Salad
- Spicy Indian Green Beans
4. Main Courses
- Cashew Pilau with Raisins and Peas
- Curried No-Meat Balls
- Lentils in Onion Gravy
- Vegetable Masala
- Vindaloo Vegetables
5. Dressings, Sauces, and Condiments
- Garam Masala
- Green Tomato and Pear Chutney
- Mint Chutney
- Tamarind Dipping Sauce
Ch 5. Asia- China, Thailand and Pan-Asia
1. Appetizers
- Satays with Ginger-Peanut Sauce
- Vegetable Spring Rolls
2. Soups and Stews
- Chile-Kissed Corn and Ginger Soup
- Ginger Watercress Soup
- Hot and Sour Thai Soup
- Thai Coconut Soup
3. Salads and Sides
- Asparagus Daikon Salad
- Cold Szechuan Noodle Salad
- Ginger Broccoli
- Indonesian Tempeh Salad
- Japanese Eggplant Salad
- Kimchi
- Papaya Salad
- Szechuan Cabbage
- Five-Spice Tofu and Vegetable Salad
4. Main Courses
- Asian Fusion Noodles
- Baked Mahogany Tempeh
- Five-Spice Tempeh
- Hot and Spicy Thai Tofu
- Hunan Fried Rice
- Indonesian Coconut Rice
- Japanese Soba Noodles
- Korean Rice and Millet
- Red Hot Chile Tofu
- Seitan in Spicy Orange Sauce
- Three Alarm Lo-Mein
- Tofu Kaprao
- Tofu with Thai Peanut Sauce
- Vietnamese Noodles with Tempeh and Peanuts
5. Sauces and Condiments
- Daikon Walnut Condiment
- Hot Mustard Dipping Sauce
- Quick Thai-Style Curry Sauce
- Red Curry Paste
- Spicy Peanut Sauce
- Tamari Vinaigrette
- Thai Lime Vinaigrette
- Wasabi Miso Dressing