Another Fork in the Trail. Laurie Ann March

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      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 СКАЧАТЬ