Around the World with Justin P. Moore

Justin P. Moore publishes cookbooks that double as globe-trotting experiences. “I’m creating an adventure, not just a product,” he says. 

Since 2012, he’s self-published four cookbooks featuring vegan recipes gathered during his travels to Malaysia, Mexico, Sri Lanka, and elsewhere. “I decided to combine my greatest passions: travel, cooking, photography, and art,” he says of his first cookbook, The Lotus and the Artichoke: Vegan Recipes from World Adventures, funded on Kickstarter in 2012. 

Seitan vindaloo

Seitan vindaloo

As with any good adventure, self-publishing can come with unexpected detours. But Moore is more than willing to adapt. “Twists and turns are part of the story,” he says. “I love to show my process and let people into the studio, my kitchen, behind the scenes, on the road — wherever I might be.” He regularly shares behind-the-scenes peeks at how he creates his books, and even hosts online cooking demos for his supporters.

His fifth cookbook celebrates the regional cuisines of India with over ninety vegan recipes, from shahi bengan (roasted stuffed eggplant) to berry halva, a dessert made with semolina. Moore calls it a “culinary love story,” inspired by two years’ worth of travels to India, and many more spent learning its cuisines. 

Shahi bengan

Shahi bengan

Five years, fifty countries, and 50,000 printed cookbooks later, Moore is still hungry for new adventures — and new detours.

“Always be willing to take risks, make choices, and break traditions,” he says. “If you’re locked into your early ideas or your original path, you might miss an incredible opportunity to do something you never expected.”

Back for your copy of The Lotus and the Artichoke: India here.