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.
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!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.
- 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
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.
Itakian in my favourite, however it needs a lot of veganizing, I not always have an idea how to do it.
T Iv. says
Cindy Buteyn says
I love the bold bright flavors of both Thai and Vietnamese cuisine. Really, I love just about anything with ginger, garlic and heat. email@example.com