This collection of spicy vegetarian recipes features great dishes from the world's cuisines, including the U.S., South America, Mexico, Europe, the Middle East, Africa, and Asia, making it an exciting and flavorful journey for the palate. Each recipe is completely accessible and easily adapted to anyone's kitchen, containing only ingredients that are widely available. And dozens of these recipes can be made in a snap.Organized by region, each chapter includes recipes for appetizers, soups and stews, salads, side dishes, main courses, and dressings and condiments. Robertson provides a basic introduction to the spices and techniques common to each cuisine, along with delicious classic vegetarian dishes, adaptations of meat-based dishes, and her own creative recipes, including: -- Spicy Okra Gumbo-- Mexican Rice and Bean Salad with Cumin Vinaigrette-- Pasta alla Putanesca-- Braised Cabbage with Cardamom-- Spicy Ginger DumplingsUsing chilies as the main source of heat, these recipes range from mildly spicy to nearly incendiary, so there's something here for everyone! With creative yet simple recipes and nutritional analyses for each, "Some Like It Hot" is sure to inspire even the most devoted meat lover to eat vegetarian.
Cooking, Food & Wine, Cooking by Ingredient, Herbs, Spices & Condiments,