Kids and Culture Camp Cookbook
KIDS & CULTURE CAMP COOKBOOK, Vegan Cuisines From Around the World takes your taste buds on an interactive culinary journey to sample a variety of cuisines from different regions, while offering insight into the history of the dishes and ingredients along the way. Written by Jania Otey, a vegan cook, home educator, and the founder and executive director of Kids & Culture Camp, KIDS & CULTURE CAMP COOKBOOK is a gastronomic exploration of vegan food from around the world. The 30 plant-based and dairy-free recipes provided in this cookbook span the Americas, the Caribbean, Islands of the World, African Fare, Asia, and Australia. Each recipe is confidently kid-tested and approved.
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Featured Recipe
Jollof Rice
Jollof Rice is a one-pot rice dish popular in many West African countries. This mouth-watering meal has traveled throughout the region and evolved into several regional varieties, each (one) steeped in the heritage of the place where it is prepared. Nevertheless, it maintains its magic and is relished all over Africa. This dish is most popular amongst Nigerians and Ghanaians.
Directions
In a medium pot heat olive oil over medium-high heat. Add cumin seeds, curry powder, onion, ginger, garlic, and chilies. Sauté 3-4 minutes.
Add carrots, tomatoes, and a pinch of salt and sauté 1-2 minutes or until tomatoes become slightly soft.
Add rice and tomato paste and sauté for another 2 minutes. Add vegetable broth, cover and cook until rice is 90% cooked.
Add seitan, green beans, and peas. Stir until well combined. Add nutmeg, season with salt to taste, and cook for another 5-6 minutes. Garnish with coriander or parsley and serve hot.
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