Kids & Culture Camp Cookbook Front Cover (Paperback)

Kids and Culture Camp Cookbook

We are excited to share our second edition of KIDS & CULTURE CAMP COOKBOOK, Vegan Cuisines From Around the World. This brilliantly written cookbook 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 35 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.


The Buzz About the Book

“One of the things my kids love about KCC is trying food from different cultures. They were thrilled when we got your new cookbook. Their favorite recipe is Jagacita. It’s so easy they can do most of the cooking too!”
Jamie L.

“The Ghanaian Spinach Stew and Plantains are amaAaaazing! I love this cookbook!”
Preshona G.

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.

• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon curry powder
• 1 onion, finely chopped
• 1-inch piece of ginger, peeled and grated
• 2-3 cloves of garlic, minced
• 1-2 green chilies, finely chopped
• 1 carrot, small dice
• 2 large tomatoes, finely chopped
• Pinch of sea salt
• 1 cup rice
• 1 tablespoon tomato paste
• 3 cups vegetable broth
• 1 small package seitan, cut into small chunks, about 2 cups
(omit to keep recipe gluten free)
• ½ cup each frozen (or fresh) chopped green beans and peas
• ¼ teaspoon ground nutmeg
• Salt to taste
• Coriander or parsley to garnish

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.

4 Easy Ways To Purchase The Book

Get the Cookbook (Hardback)

$35.99 + Tax

Download the Cookbook

$9.99 + Tax
Electronic Version

Get the Cookbook (Paperback)

$21.99 + Tax

Download the Cookbook (Audiobook)

Electronic Audiobook Version

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