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Vegan Without Borders | Review, Recipe + Giveaway! [closed]

Szechuan Bok Choy

Over the past two decades, Robin Robertson has written more than 20 cookbooks. Each one is packed with tons of easy-to-follow, foolproof and approachable recipes, so it’s no wonder that each book she releases is a huge hit with her loyal and ever-growing fan base. Based on her volume alone, she’s like the Stephen King of vegan cookbooks.

Her latest release, Vegan Without Borders, is her most personal collection to date, and represents her voluminous experience and expertise with global cuisine from working in restaurants, travelling, gathering insights from friends and colleagues for the past 25 years and writing the “Global Vegan” column for VegNews magazine for the past decade.

What Robin calls a “pastiche of plant-based delights from all over the world,” VWB is a gorgeous hardcover cookbook packed with tons of easy-to-make recipes that celebrate cuisines from more than 20 countries across Europe, Africa, India, Asia and the Americas. Dishes like Papri Chaat from India, Black-Eyed Pea Fritters (Akara) from western Africa, Pissaladière from France, Za’atar Roasted Cauliflower from the Middle East and Pho Chay from Vietnam all have simple instructions, and about half of the recipes are accompanied by gorgeous, full-color photos.

Vegan Without Borders, by Robin Robertson

Since I tend to gravitate towards making East Asian and Southeast Asian dishes (they almost never have dairy, and meat and fish is always easy to sub out), I decided to make Robin’s Szechuan Bok Choy from VWB first. This easy-to-make recipe has about 10 ingredients and can be made in under 20 minutes. The sauce oozes into the nooks and crannies of the bok choy, and presents a perfect balance of sweet, spicy and salty flavors. The kind folks over at Andrews McMeel Publishing have not only allowed me to share Robin’s recipe here, but are also offering a giveaway of the book through this post!

The winner of this giveaway is Christine … congrats and thanks to all who entered!

To enter for a chance to win a copy of Robin’s Vegan Without Borders, simply leave in the comments section below your favorite type of global cuisine, including your email or some way to contact you in case you are the winner. I’ll randomly choose a winner on December 7. This giveaway is open worldwide … good luck!

Szechuan Bok Choy

Szechuan Bok Choy
Print

Szechuan Bok Choy

Yield 4 servings

From Vegan Without Borders: Easy Everyday Meals from Around the World by Robin Robertson, Andrews McMeel Publishing LLC.

This easy but flavorful stir-fry is typical of the cuisine of the Szechuan province of China. Made with bok choy, it’s a delicious side dish but you could add strips of tofu or seitan and serve it over rice to make it a satisfying meal. This stir-fry is also delicious made with broccoli, green beans, or asparagus.

Ingredients

  • 1 tablespoon grapeseed oil or other neutral oil
  • 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 4 scallions, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon natural sugar

Instructions

Heat the grapeseed oil in a wok or large skillet over medium-high heat. Add the bok choy and shallots and stir-fry for 2 to 3 minutes, or until almost tender. Add the garlic, ginger, and scallions and stir-fry until fragrant, about 30 seconds. Add the soy sauce, sesame oil, mirin, red pepper flakes, and sugar and stir-fry until the bok choy is tender and nicely coated with the sauce, 1 to 2 minutes.

Szechuan Bok Choy

Reader Interactions

Comments

  1. Ethiopian food is my absolute favorite, Indian would be a close second. Both have very bold flavors, yet are quite simple to prepare. I am also lucky enough to live in a city with great restaurant options for both if I'm feeling lazy 🙂

    Alison – alfriz20@yahoo.com

    Reply

  2. Love the dish and photos, so pretty! It's just too difficult to choose one type of global cuisine…but I guess it would be indian cuisine for me 😀 I couldn't get through winter without some delicious curries, pakoras and garlic naan.

    Reply

  10. Your review just bumped this cookbook to top of my Christmas wish list! But I can't choose a favourite world cuisine! It's the variety and exploration I love. (dawn.coned@gmail.com)

    Reply

  11. This sounds like the perfect dish. I love Asian style dishes! And I just love Bok Choy. One of my favorite's is Sichuan Red Oil Wontons. (ricanhavic11@aol.com)

    Reply

  13. I make a lot of Japanese and Korean dishes veganized. I am an international food flavor fan so i really eat them all. I can't wait to get my grabby hands on this book

    Reply

  14. Wow! I didn't know this cookbook was coming out, but now it's on my radar. Thai is my favorite type of food. I love the spicy coconut-infused flavors of Thai cuisine. Thanks for hosting this giveaway.

    Reply

  17. Mmmmm, I love many different kinds of world cuisine – maybe Latin American food best?

    Also, a question about your preparation of the recipe – those red chilis are beautiful in the picture. I assume you used them in place of the red chili flakes? What kind are they? I imagine it's obvious, but appreciate your patience…

    Reply

  21. I love your apron, and the teapot! Stunning photos, as always. 🙂

    It's difficult, but if I had to select just one favourite cuisine, I'd have to say Italian. Japanese and Indian are very close runners-up, though!

    Gmail: danielle.c.jones

    Reply

  24. I'm a vegetarian raised in India so of course Indian cuisine,mostly because it has lots of option for vegetarians.My second favorite is Japanese.
    sushart4[at]gmail[dot]com

    Reply

  27. This Bok Choy looks amazing! I think I am really particial to Chinese cuisine, but my husband doesn't love it nearly as much as me. I love all types of dim sum, while my husband doesn't share my love of stuff wrapped in wheat. What's wrong with him? XD
    on3sonicbite (at) gmail (dot) com

    Reply

  35. Italian and Mexican are my favorites, but I'm trying to branch out and have recently been trying more European recipes. I would *love* to get my hands on this book and expand my cooking horizons even more!

    Reply

  51. Yay! A world wide open give away, nice 🙂
    My favorite global cuisine? It depends so much on the season and my mood where I'm in.. But generally I think Italian and Mexican cuisine are the ones I'm inspired most by.
    But I also love Moroccan, Indian and Thai cuisine.
    info @ plantaardigheidjes.nl
    Best wishes!
    Danielle

    Reply

  57. Me too i cook a lot of Since East Asian and Southeast Asian dishes! It's so good and also pretty cheap to make, specially when you make your groceries at the asian market.

    Reply

  61. My favourite is Chinese food since it's what I grew up with. Cantonese food to be specific. But other than that, I could hardly pick. Thai, Japanese, Vietnamese, Ethiopian…they all have fantastic foods!

    Reply

  62. My favorite ethnic vegan cuisine is Armenian! Observant Armenian Christians eat almost all vegan during lent. The dishes are spectacular! (Green71324@yahoo.com)

    Reply

  67. Love your blog! And can't wait to try the bok choy recipe. You've got me thinking. I can say my favorite protein is beans, but my favorite cuisine. . . for today I'll choose Thai. (This is funny, because it's not a very beany cuisine!) Thanks.
    s@berkowitz.org

    Reply

  68. Ahhh….well my favorite was ALWAYS Italian HANDS DOWN. But it's so hard, expensive, and time consuming to recreate my italian favorites as a commuting college student (sniff, I miss you, lasagna), so I guess I'll have to change my favorite to Mexican! But I'm also loving Asian flavors. Really, the only cuisine I'm not too keen on is Indian, which is ironically the vegan staple!

    Email: evilnemec@yahoo.com

    Reply

  69. How can it be possible to have one favourite cuisine?????????? There are so many out there, and most have something I love! I guess I would have to choose Indian as it encompasses such a very broad spectrum of flavours – many of it naturally vegetarian/vegan, from simple dosas to highly complex curried dishes, mild to crazy hot, sweet to sour – yes, I guess it would have to be Indian:)
    cadugdale@gmail.com

    Reply

  70. There isn't any cuisine in the world that I do not like. Still I have my favourites, of course. I love Turkish food. There is always something surprising in Turkish cuisine. I absolutely LOVE that complex alchemy of Indian food, subtlety of Thai food, vibrancy of Moroccan food and the freshness of Mediterranean cuisine. Shall I go on? 🙂
    vegfusion101@gmail.com

    Reply

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