Bibimbap Recipe & Vegan Without Borders Book Review + GIVEAWAY!

If you want to try your hand at cuisines from around the world, and add some adventure to daily meals, This is the book for your. Robin Robertson, takes you on a journey all over the world with simplified recipes that are easy to make and easy to like!

The recipes are categorized by region, Europe (Italy, France, Spain and Portugal , Greece, Eastern, British Isles), Americas (US, Mexico, Caribbean, South), Africa, Middle East, India, Asia (China, Thailand, Japan, Korea, Vietnam).

Each region includes appetizers, main courses, side dishes and desserts. There is a global pantry in the beginning with helpful tips. There are gorgeous pictures sprinkled throughout the book. 

There are dietary options with every recipe. Gluten free, soy free, low or no oil. The back of the book also has the recipes categorized according to the dietary restrictions. 

Get Robin Robertson’s Vegan Without Borders today or enter the Giveaway at the end of the post. 

The book is a gem in the cookbook collection. Where else would you find so many countries and their cuisines being covered in one place!

I have my eyes on the Brazilian Feijoada, Mojito roasted sweet potatoes, Spanakopita tart, Portobellos with Bearnaise Sauce. Sicilian Cauliflower, Spicy Lemon Chickpeas – buticha and all the Ethiopian dishes of course. 

And the Umbrian Lentil Salad, Kung Pao Eggplant and Seitan, Banh Mi Spring Rolls, Sesame-Spinach Donburi, and so many more recipes and so much to learn! There is Papri Chaat, Momos, Hakka noodles and many more Indian recipes!

We tried the Bibimbap, so good! and the baked eggplant fries. Eggplant should always be made into fries and the tzatziki sauce balances it out beautifully. 

Keep an eye on #veganwithoutborders on Instagram to catch all the awesome food being cooked from the book!

Look at these gorgeous Pina colada squares!

Photographs other than Bibimbap are by Sara Remington

The layout and design of the book is gorgeous and easy on the eyes. The recipes are written very clearly so you don’t have to re-read them again and again (which of course I am trying to learn from Robin’s books 🙂 ). 

Plan each week to explore a new country and their cuisine with this book! The book has a great balance of mostly easy and some involved recipes. The recipes keep you interested to try more of the particular cuisine without being overwhelming. When you think that there possibly cannot be another book to add to your collection, Robin proves you wrong 🙂

Bibimbap

Serves 4

GLUTEN-FREE SOY-FREE OPTION QUICK AND EASY

Bibimbap, literally “stirred or mixed rice,” features a variety of vegetables and is flavored with the spicy Korean chili paste known as Gochujang. This dish is typically made with white sticky rice, but I prefer to use brown rice because it is more nutritious. Bibimbap is frequently served topped with a fried egg, which is obviously omitted from this vegan version. Swapping coconut aminos for the soy sauce will make this recipe soy free.

3 tablespoons gochujang paste (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon rice vinegar
1 teaspoon agave nectar
1 tablespoon grapeseed oil or other neutral oil
1 large yellow onion, chopped
1 red bell pepper, seeded and cut into matchsticks
2 cloves garlic, minced
3 cups shredded green cabbage
1 carrot, coarsely shredded
1 cup thinly sliced white or shiitake mushrooms
3 cups cooked brown rice
½ English cucumber, peeled and cut into matchsticks
1 tablespoon toasted sesame seeds

Method:
In a bowl, combine the kochujang paste, soy sauce, sesame oil, vinegar, and agave. Stir to mix well. Set aside.

Heat the grapeseed oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and garlic and stir-fry for 2 minutes. Add the cabbage and carrots and stir-fry for 2 minutes longer. Stir in the mushrooms and stir-fry for 1 minute, then add the reserved sauce and cook, stirring to coat. Add the cooked rice and cook, stirring, until well mixed and heated through. To serve, spoon the rice and vegetable mixture into bowls and top with cucumber and sesame seeds. Serve extra kuchujang sauce and soy sauce on the side.

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

Baked Eggplant Fries with Tzatziki sauce. Above. 

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