Green Kitchen Travels

David Frenkiel and Luise Vindahl document their global expedition with a young infant, translating international street food and regional staples into a plant-based repertoire. The collection features over 100 vegetarian, vegan, and gluten-free recipes sourced from their time in North America, Southeast Asia, and Europe. Specific dishes include pumpkin waffles enriched with almond flour, sprout-based pad thai, and traditional Sri Lankan curries. The book emphasizes using whole, unprocessed ingredients and accessible techniques to recreate complex foreign profiles like herbal Vietnamese broths and Mexican corn-based snacks in a home kitchen.

Home cooks interested in meat-free nutrition read this to expand their botanical palate beyond standard Western salads. It serves as a practical guide for families who want to introduce global spices and textures to children while maintaining a clean, produce-driven diet. Readers walk away with a functional library of healthy recipes and specific strategies for adapting traditional world cuisines to fit modern dietary restrictions without losing the authentic character of the original dish.

Practical, outward-looking, growth-minded and clear-cut; an easy read.

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