Red Peppers and Artichokes with Saffron
Rosemary and Garlic Sweet Potatoes
Sweet Potato and Black Urad Dal Burritos
Red Quinoa and Curried Lentil Stew
Greek Lentils
Lentils with Apples and Wild Rice
Late Harvest Soup with Saffron
Chickpea Soup with Olive Oil Drizzle
Black Bean, Corn, and Sweet Potato Soup
Mediterranean Vegetable and Balsamic Soup
Nacho Pizza
Mediterranean Pizza
Israeli Couscous with Eggplant, Walnuts, and Feta
Couscous Pilaf
Couscous with Chickpeas, Pomegranate, and Pistachios
Thai-inspired Couscous
Vegetable and Cashew Stir-fry
Desserts and Baked Goods
Cherry, Hazelnut, Wild Rice Fry Cookies
Double Ginger, Almond, Blueberry Fry Cookies
Chocolate Chai Fry Cookies
Portuguese Fig Fudge
Cherry Almond Truffles
Mayan Black Bean Brownies
Tropical Blondies
Apple Cinnamon Upside-down Cake
Lemon Rosemary Cupcakes
Winter Fruit Crumble
Monkey Bread
Chocolate Hazelnut Spirals
Brandied Fruit Compote with Sweet Biscuits
Masa Dumplings for Chili or Soup
Flatbread
Quinoa Chickpea Spiced Fry Bread
Focaccia with Caramelized Balsamic Onions and Rosemary
Basic Biscuits
Gluten-free Biscuits
Basic Yeast Dough
Gluten-free Pizza Dough
Beverages
Almond Milk Powder
Green Tea Chai Vanilla Latte
Bay Leaf–infused Apple Tea
Cranberry Ginger Green Tea
Cocoa-nutty Hot Chocolate
Lemon Ginger Hot Chocolate
Peanut Butter Banana Hot Chocolate
Chocolate Anise Coffee
Coconut Crème Coffee
Orange Spice Mocha
Berry White Chocolate
Chai Hot Chocolate
Gingerbread Spice Coffee Creamer
Raspberry Peach Breakfast Nectar
Chocolate Almond Blueberry Smoothie
Vanilla Almond Tropical Spiced Smoothie
Pumpkin Nog
Blueberry Mango Lemonade
Spiked Winter Latte
Mulled Wine
More Elaborate Dishes
Pumpkin French Toast
Poached Eggs with Lentils
Eggless Salad Wrap
Sort-of Ceviche
Quinoa and Avocado Salad
Balsamic, Mushroom, and Spinach Salad
Fire-roasted Moroccan Sweet Potato Salad
Tofu Souvlaki
Grilled Tofu Kebabs with Red Cargo Rice
Spicy Black Bean Burgers with Guacamole
Grilled Portobello Sandwiches
Zucchini Canoes
Veggie Quesadillas
Grilled Pound Cake with Peaches, Honey, Lime, and Basil
Fresh Berries with Balsamic Reduction and Black Pepper
Bananas Foster
Preface
During my time as a young student at a local university, I had a bit of a rough time when it came to food. Back then, most of the mainstream campus fare was greasy, unhealthy, and pretty much unpalatable. I ended up having my lunches with a group of students who had embraced a vegetarian and vegan lifestyle. Some of my friends were eating this way because it was merely a better choice and others because of religion or ethics. I had simply chosen this diet because it was the only thing that appealed to me at the time and it was a better alternative to what was being served in the student center eateries. This shift in diet provided me with a chance to experience foods and flavors that I normally wouldn’t have been exposed to, especially having grown up with parents who were meat-and-potatoes folks serving a very British menu. Foods unique to me, such as quinoa and silken tofu, became the familiar. Throughout the writing of my last book, A Fork in the Trail, I would often find myself looking back to those days for inspiration, which led me to include a variety of meat-free options in the book. That also spurred some changes on the home front, and over the past few years our family started embracing eating vegetarian and vegan foods several times a week. This has been a change that I’ve welcomed whole-heartedly.
When my first book was released in early 2008, I felt a little lost. I missed being in the test kitchen and out in the backcountry creating recipes. My passion for creating new recipes was not vanquished as I had expected and quite the opposite had occurred. Inspiration was still flowing long after the book hit store shelves. I found myself wishing that I had included more vegan fare. During my workshops and at book signings, I had the opportunity to talk to a variety of people, many of whom required a special diet on the trail due to being vegetarian or vegan or having celiac disease. They added to that inspiration, and the idea for Another Fork in the Trail was born.
While other wonderful vegetarian
