Vegetarian Fare—With No Boundaries

There’s no place you can’t go if you’re a vegetarian. And now you can sample the exotic flavors of the world in easy-to prepare vegetarian dishes. With Regina Campbell as your tour guide, your taste buds will take the trip of their lives—traveling the globe from the Cajun corners of the United States to the classic provinces of France, from the spicy temptations of Southeast Asia to the sunny specialties of Mexico.

Your passport to culinary hot spots features more than 160 recipes—appetizers, soups, entrees, side dishes, desserts,
and beverages, including:

Jerky-Style Black Beans • Sautéed Tofu in Mushroom Sauce
Madame Bovie’s Borscht • Provencal Potato Gratin
Baklava • Indian Creamed Spinach • Chai
Gilled Eggplant and Onion Bruschetta • Avocado Sushi
Grilled Teriyaki Eggplant • Papaya and Roasted Red Pepper Salsa
Lime Sherbet with White Chocolate
Mediterranean Vegetable Strata • Stuffed Figs in Chocolate
Spicy Pineapple and Coconut Milk Soup
Ginger Broccoli and Noodle Salad • Dirty Rice and Beans
Cheesy Grits with Pecans • Lime Tart with Tequila

Signed copy

Also, check out Regina's Vegetarian Table cookbook

- Sample Recipe -

Curried Cauliflower Soup

As an alternative to the classic starter of dahl in an Indian meal, we have created this wonderful, zesty cauliflower soup. Ginger, garlic and cayenne make this a soup to remember and one that can be easily served as an entrée for a luncheon. Serve with pappadams (see below), and your taste buds will be in heaven.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Makes 6 servings

1 medium onion, diced

6 to 8 sliced fresh ginger

3 cloved garlic, sliced

1 large tomtato, chopped

Water or vegetable broth

Pinch cayenne pepper, to taste

1 teaspoon curry powder

4 cups vegetable broth

1 cup water

1 small head cauliflower, chopped

2 tablespoons extra-virgin olive oil or peanut oil (optional)


Add the onion, ginger, garlic and tomato to a large saucepan. Add just enough water to cover the vegetables. Cook over a medium heat until most of the liquid has evaporated.

Add the cayenne pepper, salt, black pepper and curry powder and cook for 1 minute.

Add the 4 cups broth, 1 cup water, and cauliflower. Cook over medium heat for 10 to 15 minutes, until the cauliflower is soft.

Place the mixture in a blender. Add the oil (if using) and purée until smooth. Serve hot.



Pappadams are the wafer-thin crispy bread that is served when you sit down to an Indian meal. They are made from ground lentils and generally have a generous amount of pepper and other spices. To enjoy this crunchy treat with your meal, I would suggest you go to a Middle Eastern or Indian specialty shop and purchase the pre-made pappadams. All you need to do is place them in the oven at 400F (205C) for a few minutes, until you see little bubbles appear. They can also be fried, but the texture and flavor of the baked version leaves little reason to resort to frying.