bisque vegetarian recipes

Curry-Spiced Pumpkin Bisque

June 7 2019 VegKitchen 

If youre in the mood for a savory, creamy soup, this is as close as youre going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, youll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. The post Curry-Spiced Pumpkin Bisque appeared first on VegKitchen.

Veganize It!

February 8 2017 Robin Robertson's Global Vegan Kitchen 

My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen.  It officially hits the shelves on March 7, so I wanted to give you a sneak peek of whats inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan foods from everyday ingredients — and share great ways to use those ingredients.  Like all my cookbooks, the recipes are geared to busy home cooks who want to get a great dinner on the table but dont want to spend all day in the kitchen.  With VEGANIZE IT, you can be as DIY as you want to be, or not.  For example, if you want to make lasagna completely from scratch, there are recipes for homemade ricotta, a melty mozzarella-like cheese, homemade pasta, and a wonderful baked tomato sauce.  If you dont have time to make all the components, you can simply pick and choose what you want to make from scratch and what you prefer to buy ready-made - such as making homemade ricotta and tomato sauce, but using storebought lasagna noodles and vegan mozzarella. In that sense, VEGANIZE IT is really two cookbooks in one:  all the DIY vegan basics such as dairy-free sour cream, mayonnaise, butter, and plant-based meats and seafood made from wheat, soy, beans, and vegetables.  But what makes this book really special is that each chapter goes one step further to include recipes that incorporate one or more of those basic recipes, all made inexpensively, using simple cooking methods and easy-to-find ingredients — so, for example, you can use the cashew cream cheese to make Spinach-Artichoke Dip or Chocolate Cheesecake.  Make the andouille sausage, and youre just one step away from a great jambalaya. Im really excited about VEGANIZE IT and I hope you will be too.  Sample recipes (and a blog tour!) are coming soon.  For now, though, Id like to give you a brief tour around the recipe chapters with a list of just some of the recipes youll find inside along with a few of the gorgeous photos by William and Susan Brinson. DIY DAIRY-FREE AND EGGLESS... Cheesy Broccoli Soup Spinach and Mushroom-Bacon Quiche Chickpea Flour Omelets Breakfast Nachos with Smoky Queso Sauce Bacon-Topped Mac UnCheese  PLANT-BASED MEATS... BBQ Seitan Ribs Burmese Tofu Iron Kettle Chili Better Made Tacos with Avocado Crema Seitan Oscar with Béarnaise Sauce       FLOUR POWER... Cheesy Crackers Handcrafted Lasagna Perfect Pot Pie Cheesy Sausage Biscuits Benedict Pizza VEGAN CHARCUTERIE... Maple Breakfast Sausage DIY Jerky Banh Mi Sandwich Haute Dogs Wellington Join the Club Sandwich       INSTEAD OF SEAFOOD... Lobster Mushroom Bisque Clam-Free Chowder Vegan Crab Louis Fish-Free Tacos Tof-ish and Chips with Tartar Sauce       SWEETS FROM SCRATCH... Luscious Lava Cakes Strawberry Shortcake Lemon Meringue Pie Tiramisu Bellini Trifle         VEGANIZE IT is available for pre-order now…. The post Veganize It! appeared first on Robin Robertson.

Weekly Plant-Based Dinner Plan, November 2 – 6, 2015

November 2 2015 VegKitchen 

With the shorter days suddenly upon us, this weeks theme will be vegan comfort food. Start the week with a big pot of 

A Book Tour and a Full Heart

May 11 2015 My New Roots 

Hi. Its been a while. I guess I should have expected that touring with my cookbook would be more than just totally life-affirming and amazing - turns out its quite a time-intensive thing, and in between gigs I find it difficult to much other than feed myself and rest! But I am not complaining, just explaining my absence. I could actually fill this entire post with my overflowing gratitude for everything thats happened in the past few weeks. But I think some pictures would help tell the story - I once heard that each one is worth a thousand words. I will take a brief moment however to say thank you. Everyone who has been a part of and engaged in this tour in some way has really put it all in perspective for me. Its so strange how most of what I do is completely solitary, and even when I put a post out into the world, I cannot see who is reading, where, or that they actually cook the recipes. In a way, I like it this way - less pressure and responsibility for little ol me, because if I were to actually comprehend the scope of this I may feel slightly overwhelmed. But this project, my cookbook, finally being out in the physical world and me along with it, has shown me that My New Roots is so much bigger than I could have imagined. Meeting so many of you at book signings, lectures, cooking demos, and connecting through conversation across a dinner table, hearing your stories, how this little blog has touched you or changed your life in some way, feels like a miracle to me. And I am so, so humbled. Ive received boundless inspiration through these connections, and proof that this isnt just some teeny project anymore, but a veritable force. Much like literal roots this has grown silently under the surface, going deep and lateral and gaining enough life force before breaking through to where it receives the light it needs to thrive. That is what this tour is: a surfacing and a confirmation that we are building a powerful community of healthy people. I feel like every drop of energy Ive put into My New Roots from the first day has just hit me like a spectacular tsunami of love. A question I was asked a lot on tour was about the food blogging community, and whether or not I think it is competitive. Without hesitating, I always said heck no!, because my experience is quite the opposite. Among my peers I feel nothing but support, camaraderie, and celebration for one anothers achievements. When I asked fellow bloggers to review the cookbook, of course they said yes, because that is how we roll. I am honoured to post their gorgeous photos below, and share their perspectives on my recipes. So if you havent received a copy of the book yet, you can try out a number of the dishes from their posts! Thank you to everyone who participated. You are such an inspiring and talented bunch of people, and I am proud to share the blogosphere with you. Laura at The First Mess took a stab at making my raw vegan version of the Ben & Jerry’s classic and well-loved Chunky Monkey, and definitely one-upped me by adding a swirl of date syrup for a ripple effect. Nice one, Laura. You rock. Get the recipe here. Sara of Sprouted Kitchen tested and wrote about one of my favourite recipes in the book, Sunflower Sesame Seed Brittle, and one that I made many times on tour for readers to taste! You can read her post here. Emma from My Darling Lemon Thyme made my scrumptious Roasted Pumpkin on Black Rice with Tangerine Tahini Sauce. This sauce is boss, ya’ll. Pour it on everything! Check out the post and recipe here. Angela over at Oh She Glows made my scrumptious Banoffee Pie! A combination of banana, toffee, and coconut cream. Get the recipe here. Lane of Green Spirit Adventures made my Oyster Mushroom Bisque. Check out the recipe here. If you’re making recipes from the book and want to tag them, here’s what I’m using: #MNRcookbook And now for just a few highlights from the events in North America. Thank you again to everyone who helped put these together, and to all of you who came out to give me a high-five. It meant so much to me. A stunning dinner at Burdcok & Co. in Vancouver. The meal was all spring recipes from the cookbook. My interview and audio-only cooking demo – an interesting experience! – with the imcomparable Cherly McCay of CBC radio. Hear the program here, and skip to 35:45 to catch my segment. Enjoy! Barbara-Jo’s Books to Cooks hosted a My New Roots dinner right in the bookstore! A night to remember for sure. I did three televised cooking demos in Canada. Thanks to Global and CTV for their support! Book signing at the always inspiring Moon Juice in Los Angeles. I was high on green nut milk and all the love! Getting a tad silly with Jo and my Pi?a Colada Passionfruit Popsicles at Delish.com. I’ll post the video once it’s live. It’s a real hoot! Food52 invited me for lunch! I cooked my Ghee-Poached Radishes on Dandelion Greens with Smoked Sea Salt for lunch.  The Q&A and book signing at NeueHouse in NYC. Thanks to my gorgeous friend Pippa of Sous Style for the incredible night! Lastly, an interview at my all-time favourite station Heritage Radio Network in Bushwick, Brooklyn. And quite possibly the coolest recording studio of all time. I’ll post the podcast once it’s online!   So, I’m back in my kitchen now. A new blog post (a very rad one) is on the way and I know you’re going to love it. Stay tuned dear friends. xo, Sarah B

Saturday Six | Butternut Bisque, Thai Peanut Soup & Vegetable Korma

November 22 2014 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including a creamy vegan butternut bisque, Thai Peanut Soup and a veggie-packed korma.

Why You Should Eat More Ugly Fruits and Veggies

February 18 2015 Vegetarian Times 

Artwork: Lauthals/­­Ugly Fruits While it may not sound too appealing (no pun intended), the ugly fruit movement ?is flourishing in Europe. Intermarché, Frances third-largest supermarket chain, purchases unsightly fruits and vegetables--were talking pocked apples, three-tubered carrots, and lumpy potatoes that dont meet most industry quality standards--and ?sells them to customers at ?a discount; the chain has ?even unveiled a line of juices and soups to attest to the produces flavor. In 2013, a group of students in Germany launched the ?Ugly Fruits campaign to celebrate quirky produce with striking photography and snappy slogans. And Berlin catering company Culinary Misfits uses misshapen fruits and veggies exclusively to position the produce as art, ?not waste. The trend cant catch on soon enough here in the States. A 2012 report from the Natural Resources Defense Council notes that we toss more than 50 percent of the countrys fruits and vegetables each year. And according to a February 2014 study from the USDA, the estimated value of all food wasted in 2010 was $161.6 billion--or 141 trillion calories. While these amounts are staggering, they arent set in stone. We already swoon over heirloom tomatoes, and we pay a premium for them. We also have more and more farmers markets to choose from, where customers value local and organic over well-shaped and shiny. But the best thing we can do? Ask for it! says Dana Gunders, a food-waste expert at the Natural Resources Defense Council. If enough people e-mail their supermarket chains, companies will notice ?a trend. The power is in the hands of the consumers. Standard Issue In our industrialized food system, buyers cant inspect each item themselves, notes Gunders. Standards are set by the USDA, as well as by specific food industries, so if ?a retailer orders two pallets of extra fancy apples, she knows what shape, size, and condition of fruit shes getting. But no law or rule says retailers cannot order lower quality produce if they choose to--whether or not they do so mostly depends on what they believe consumers will buy. Tip Use ugly fruits and veggies in dishes where their funny looks won’t matter, such as juices, smoothies, soups, and pies. Here are a few of our favorites: Sweet & Spicy Carrot Bisque Rustic Apple Pie Blueberry-Beet Smoothie