Robin Robertson’s Vegan Without Borders! Oh my goodness I love this book so much, It’s a beautiful and hefty hardcover cookbook with recipes from all around the world. The photography inside is pretty enough that you could use it as a coffee table book, but I suspect instead it will become one of your most well thumbed and worn cookbooks, thank goodness it’s designed to stand up to the rigors of any kitchen enviroment!

Coconut Spinach and Lentil Dal, page 177

This fragrant and delicious dal was the very first thing I made out of the cookbook. It’s one I’ve made several times since it is quick to prepare and super comforting for cold winter days.

Kung Pao Seitan, page 194

I made this dish one Sunday dinner for several non-vegan guests. The original recipe uses eggplant and a variety of other colorful vegetables, which of course I adore, but not wanting to scare away my guests (not veg centric…) I kept this dish simple and used broccoli as the star. My dinner guests had never tasted seitan and were blown away by its delicious meaty texture. The sauce was perfect and even though I made a double recipe, we didn’t have any leftovers.

Soda Bread Scones, page 76

I’d never made soda bread before and was intrigued by these scones. The dough isn’t sweet, but is dotted with raisins for a nice flavor burst. These would make for a perfect pairing with a warm cup of herbal tea.

Farinata with Sun-Dried Tomatoes and Olives, pages 4-5

Lets just say that even though this dish is supposed to serve six, I kept snacking on bits of it throughout the day I made it. I ended up eating nearly the whole thing by myself. It’s that good.

Butternut Mac and Cheese, pages 90-91

This American classic gets healthy with this no-oil-no-butter version of the family favorite. Don’t worry, it’s still every bit as rich, creamy and delicious as the original while allowing you to go back for second helpings without any guilt.

Umbrian Lentil Salad, page 9

Now for one of my very favorite recipes I tested from Vegan Without Borders. This salad is so incredible. Make it during your Holiday preparations (or any time) as a light and refreshing main dish or as a beautifully presented side dish. Robin’s recipe calls for arugula, which I couldn’t get locally, so I put the salad in red cabbage leaves. I think that’s the second best choice.

Umbrian Lentil Salad

This recipe is from Vegan Without Borders by Robin Robertson © 2014, Andrews McMeel Publishing. Used with permission.

This hearty salad is inspired by a similar dish that I enjoyed for lunch at a small café in Assisi in the Umbrian region of Italy where lentils are quite popular.  The salad was served to me at room temperature with warm crusty Italian bread, and I encourage you to do the same.

2 cups brown lentils
2 tablespoons olive oil
3 tablespoons cider vinegar
2 teaspoons maple syrup or agave nectar
2 teaspoons spicy brown mustard
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 to 3 cups chopped arugula
1/4 cup minced red onion
1/2 cup toasted walnuts pieces
1/2 cup raisins
3 tablespoons capers
2 tablespoons chopped parsley or basil

Cook the lentils in a pot of boiling salted water until tender but firm, 30 to 40 minutes. Drain well and rinse under cold water, then drain again. While the lentils are cooking, combine the oil, vinegar, maple syrup, mustard, coriander, red pepper flakes, and salt and pepper to taste in a small bowl. Stir to combine well. Set aside.

In a large bowl, combine the cooked, drained lentils with the arugula, onion, walnuts, raisins, capers, and parsley. Pour on the dressing and toss to mix well. Serve at room temperature or cover and refrigerate and serve chilled.

Serves 4

Gluten-free; soy-free

Visit Robin Robertson at her site Global Vegan Kitchen, here.

Click to purchase Vegan Without Borders.

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