Robin Robertson's Global Vegan Kitchen - vegetarian recipes

Try it! You will enjoy it!

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Robin Robertson's Global Vegan Kitchen vegetarian recipes

Vegan Cheesy Grits and Greens with Smoky Mushrooms

September 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/­2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether theyre fresh or frozen.   Cheesy Grits and Greens with Smoky Mushrooms - 1 cup quick-cooking grits - 2 teaspoons vegan butter ((Earth Balance)) - 2 tablespoons nutritional yeast - Salt and ground black pepper - 1 tablespoon olive oil - 4 scallions (, minced) - 3 garlic cloves (, minced) - 8 ounces mushrooms ((any kind), sliced or chopped) - 1 teaspoon liquid smoke - 1/­2 teaspoon smoked paprika - 2 cups chopped fresh or frozen greens ((thawed and squeezed, if frozen)) - 1/­2 cup vegetable broth - Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm. - While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.   The post Vegan Cheesy Grits and Greens with Smoky Mushrooms appeared first on Robin Robertson.

Penne Primavera with Avocado Cashew Cream

August 29 2017 Robin Robertson's Global Vegan Kitchen 

Penne Primavera with Avocado Cashew Cream I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This Penne Primavera with Avocado Cashew Cream is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. Penne Primavera with Avocado Cashew Cream - 12 to 16 ounces penne pasta - 1 1/­­2 cups small broccoli florets - 1 small carrot, thinly sliced - 1 small zucchini or yellow squash, cut into 1/­­4-inch dice - 1/­­2 cup raw cashews, soaked overnight and drained - 1 to 2 garlic cloves, crushed - 1 cup hot vegetable broth or water, or more if needed - 1 to 2 ripe Hass avocados, halved and pitted - 2 scallions, chopped - 2 tablespoons lemon juice - 1/­­2 teaspoon salt - ground black pepper - Plain unsweetened almond milk, if needed - 1 cup grape tomatoes, halved lengthwise - 1/­­3 cup chopped fresh basil leaves or parsley - Whole fresh basil leaves, for garnish - Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot. - While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed. - Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Penne Primavera with Avocado Cashew Cream appeared first on Robin Robertson.

Artichoke Pizza with Spinach Pesto

August 22 2017 Robin Robertson's Global Vegan Kitchen 

Artichoke Pizza with Spinach Pesto If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.   Artichoke Pizza with Spinach Pesto - 1 pizza dough, storebought (I like Trader Joes brand) or homemade (page 79), at room temperature - 1 1/­2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed - 2 tablespoons water - 2 tablespoons lemon juice - 3 tablespoons nutritional yeast - 1/­2 teaspoon dried basil - 1/­2 teaspoon dried oregano - Salt and freshly ground black pepper - 4 cups coarsely chopped spinach - 1/­2 cup fresh basil leaves - 1/­3 cup almonds or walnuts - 1 (6-ounce) jar marinated artichoke hearts, well drained - Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven. - In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/­2-inch of the edge, and set aside. -  In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/­2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so its not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Artichoke Pizza with Spinach Pesto appeared first on Robin Robertson.

Seitan Satays with Ginger-Peanut Sauce

August 15 2017 Robin Robertson's Global Vegan Kitchen 

Seitan Satays with Ginger-Peanut SauceSeitan is sturdy enough to thread easily onto skewers to make these tasty Seitan Satays with Ginger-Peanut Sauce. Traditionally served as an appetizer, it can also be served as a main dish.   Seitan Satays with Ginger-Peanut Sauce - 1 pound seitan, cut into 1/­­4-inch slices - 1/­­2 cup water - 4 tablespoons soy sauce - 3 teaspoons natural sugar - 1 garlic clove, minced - 1 cup vegetable broth - 1/­­3 cup peanut butter - 2 teaspoons minced fresh ginger - 1 tablespoon fresh lime juice - 1/­­4 teaspoon cayenneOrange slices - Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once. - While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes. - Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve. From Hot Vegan by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.   The post Seitan Satays with Ginger-Peanut Sauce appeared first on Robin Robertson.

Indonesian Gado-Gado

August 1 2017 Robin Robertson's Global Vegan Kitchen 

Indonesian Gado-GadoGado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it.   Indonesian Gado-Gado - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 2 shallots, chopped - 1 large clove garlic, chopped - 1/­­2 cup peanut butter - 1 1/­­2 tablespoons wheat-free tamari - 1 1/­­2 tablespoons fresh lemon juice - 1 teaspoon natural sugar - 1/­­4 teaspoon cayenne - 3/­­4 cup unsweetened coconut milk - 2 cups green beans, cut into 1-inch lengths - 1 cup small cauliflower florets - 2 carrots, shredded - 2 cups shredded cabbage - 1 cup fresh bean sprouts - 1/­­3 cup roasted peanuts - Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend. - Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed. - Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Indonesian Gado-Gado appeared first on Robin Robertson.

Roasted Cauliflower Piccata

July 18 2017 Robin Robertson's Global Vegan Kitchen 

Roasted Cauliflower Piccata When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers. Roasted Cauliflower Piccata - 1 head cauliflower, cored - Olive oil, for cooking - 1 cup sliced mushrooms - 2 scallions, minced - 1/­­3 cup dry white wine or vegetable broth - 3 tablespoons fresh lemon juice - 1 1/­­2 tablespoons capers, drained - 1/­­4 cup minced fresh parsley - 2 teaspoons vegan butter, chilled - Your favorite mashed potatoes, to serve - Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper. - Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into 1/­­2 -inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through. - While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce. - To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   The post Roasted Cauliflower Piccata appeared first on Robin Robertson.

Pulled Jackfruit BBQ Sandwiches

July 3 2017 Robin Robertson's Global Vegan Kitchen 

Pulled Jackfruit BBQ Sandwiches Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here). Pulled Jackfruit BBQ Sandwiches - 1 tablespoon olive oil - 1 yellow onion, minced - 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced - 1 tablespoon tamari soy sauce -  1/­4 teaspoon smoked paprika - Salt and ground black pepper - 1 1/­2 cups barbecue sauce, store-bought or homemade (recipe follows) - 4 sandwich rolls, split and toasted - Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   Barbecue Sauce - 1 tablespoon grapeseed or sunflower oil - 1 yellow onion, minced - 3 garlic cloves, minced - 1 (28-ounce) can tomato sauce or puree - 1 canned chipotle chile in adobo sauce, minced - 1/­2 cup pure maple syrup or dark brown sugar - 1/­4 cup water - 1/­4 cup cider vinegar - 1/­4 cup tamari - 1/­2 teaspoon salt - 1/­2 teaspoon ground black pepper - 1/­2 teaspoon liquid smoke - Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Pulled Jackfruit BBQ Sandwiches appeared first on Robin Robertson.

Hearts of Palm Ceviche

June 20 2017 Robin Robertson's Global Vegan Kitchen 

Hearts of Palm Ceviche Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so lets add this plant-based pantry version to the list. If you like heat, add the jalapeno - if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.   Hearts of Palm Ceviche - 1/­­4 cup fresh lime juice - 2 tablespoons olive oil - 1 jalape?o, seeded and minced (optional) - 1/­­2 teaspoon sugar - 2 tablespoons minced scallion ((green onion)) - 1 teaspoon small capers - Salt and ground black pepper - 1/­­2 English cucumber, peeled and thinly sliced - 1 (14-ounce) jar hearts of palm, cut into 1/­­4-inch rounds - 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos - 2 tablespoons kalamata olives or green olives, pitted and halved - 2 tablespoons chopped fresh cilantro or parsley - 1 ripe avocado, peeled, pitted and chopped (optional) - Tortilla chips, to serve -  In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well. - In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. - When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Hearts of Palm Ceviche appeared first on Robin Robertson.

Street Fair Corn from NYC Vegan

June 6 2017 Robin Robertson's Global Vegan Kitchen 

Street Fair Corn from NYC VeganI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer. Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today. Street Fair Corn Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn--freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright (C) 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.) Serves 4 Ingredients - 1/­­4 cup nondairy mayonnaise - 1/­­4 cup nondairy sour cream - 1/­­4 cup nondairy parmesan, plus more for serving - 1/­­2 teaspoon chili powder, plus more for serving - 1 medium clove garlic, finely minced - 1 tablespoon finely chopped fresh cilantro or Italian parsley - 4 ears sweet corn, shucked - 1 lime, cut into wedges Preparation - Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined. - Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. - Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.     The post Street Fair Corn from NYC Vegan appeared first on Robin Robertson.

Vegan in Asheville

April 13 2017 Robin Robertson's Global Vegan Kitchen 

Vegan in AshevilleWe just returned from our annual visit to Asheville, the unofficial vegan food capital of the South. Every spring we drive down for a few days to enjoy fabulous vegan food and all the other wonders that Asheville has to offer.  Here are some highlights with photos by Elissa Free. For the second year in a row, we stayed at The Chestnut Street Inn, a gorgeous house with a perfect location, made even better by the terrific innkeepers, Emilie and Arturo, who make us feel like family.  Emilie goes out of her way to make special vegan breakfasts for us each morning.  This visit we enjoyed Churro Waffles with Strawberries, Stuffed French Toast with Orange Syrup, Savory Breakfast Enchiladas, and an astonishing Banana Crepe Cake with Caramel Sauce.   For a snack, Emilie even makes us a batch of vegan cookies each day…. Of course, one of the main reasons for our trek to Asheville, is the oppotunity to have dinner at Plant, our favorite restaurant.  As usual, we went there on our first night in town as well as our last night.  Among the highlights were an ethereal maitake mushroom appetizer, the always-a-favorite seitan entree, and a sublime lemon cheesecake with a side of apple-bourbon sorbet that tasted just like apple pie. Other food favorites included an amazing lunch at Chai Pani: And also at Bean Vegan Cuisine: We also had a great meal with friends at Doc Chey’s where I’m obsessed with the spicy green bean appetizer: Believe it or not, we also made time to do a few things other than eat great vegan food!  We visited the North Carolina Arboretum, took part in an “escape room,” went to the local farmers’ market, visited the Woolworth Walk, Lexington GLass Works, and lots of other fun stuff, including listening to loads of great street musicians. Until next year, Asheville!!! The post Vegan in Asheville appeared first on Robin Robertson.

Veganize It!

February 8 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! 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.

Pumpkin-Pecan-Apple Pie

November 22 2016 Robin Robertson's Global Vegan Kitchen 

Pumpkin-Pecan-Apple Pie I actually started out making an apple pie and a pumpkin pie when I began thinking about how everyone has their favorite kind of pie and how tricky it must be to please everyone in a family where someone wants pumpkin pie, another wants apple pie, and still another prefers pecan pie.  With company coming for dinner, I didn’t want to risk an experiment gone bad, so I made a basic apple pie to hedge my bets, freeing me to make a three layer Thanksgiving pie to (hopefully!) please everyone at the table.  (photo by Elissa Free) I didn’t actually use a recipe, so I’ve had to reverse-engineer what I did for this post.  But basically, just proceed with your favorite pumpkin pie recipe and then add a couple layers of thinly sliced apples (seasoned for apple pie filling). Cover and bake (I cover it so the apples don’t dry out and to help them cook.  Then uncover and top with some gooey pecan halves (you can coat them in your favorite caramel topping, glaze, or date syrup — I did mine in kind of a hybrid date syrup-glaze combo. And then bake a few more minutes (uncovered) to meld all the flavors and finish browning the crust. After chilling a couple hours (mainly to set the pumpkin layer) the pie is ready to slice.  When I made it, everyone else seemed to like getting a little bit of each of the three kinds of pie in every bite.  I guess that makes me more of a purist because I preferred eating one layer at a time, to experience the three pies on their own. Whichever way you decide is best, I hope you enjoy this pie.  Happy ThanksLiving everyone!   Pumpkin-Pecan-Apple Pie 1 (9-inch) vegan pie crust Pumpkin Layer: 1 (15-ounce) can solid-pack pumpkin 1 cup light brown sugar 1 tablespoon cornstarch 2 teaspoons pumpkin pie spice Apple Layer: 2 or 3 apples (try Honeycrisp) 1/­­2 cup sugar 1 tablespoon cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon Pecan Layer: 3 tablespoons dark brown sugar 1 tablespoon water 1/­­4 cup date syrup 1/­­2 teaspoon vanilla extract 1 cup toasted pecan halves   Preheat the oven to 400°F. Arrange the crust in a deep-dish pie plate, crimping the edges. Set aside. In a large bowl, combine the pumpkin, brown sugar, cornstarch, and pumpkin pie spice. Stir until well mixed. Scrape the pumpkin mixture into the pie crust, and spread it evenly with a rubber spatula. Set aside. Peel, halve, and core the apples, then cut them into very thin slices (about 1/­­8-inch thick) and place them in a large bowl.  Add the sugar, cornstarch, lemon juice, and cinnamon, and stir gently to coat the apple slices. Arrange the apple slices on top of the pumpkin filling, layering the apples in a circle, overlapping the slices, beginning at the outer edge and ending at the center of the pie. Cover the pie loosely with foil and bake for 45 minutes.  While the pie is baking, make the pecan layer.  In a small saucepan, combine the brown sugar, water, date syrup, and vanilla, stirring over low heat until smooth and well blended.  Stir in the pecans and coat well until the pecans are glazed with the mixture.  Remove from the heat to cool. Remove the baked pie from the oven, remove the foil, and beginning at the center, arrange the pecans in a circle on top of the apples.  Return the pie to the oven for 10 to 15 minute or until the crust is nicely browned.  Cool on a rack for about 1 hour, then refrigerate until chilled before serving.   Serves 8     The post Pumpkin-Pecan-Apple Pie appeared first on Robin Robertson.

Latkes from Aquafaba by Zsu Dever

October 4 2016 Robin Robertson's Global Vegan Kitchen 

Latkes from Aquafaba by Zsu Dever Aquafaba (bean water) is an amazing ingredient that can be used instead of egg whites, making it a boon to vegans everywhere, including those who thought lemon meringue pie was a ting of the past!  In Aquafaba, Zsu Dever’s groundbreaking new cookbook, you will find everything you ever wanted to know about using aquafaba, including a meringue primer, tips and tricks, and Zsu’s fabulous recipes, complete with clear instructions and gorgeous photos throughout. In this book, Zsu shares her recipe for an amazing lemon meringue pie, airy macarons, and light and luscious chocolate mousse,among other confections.  There are also savory recipes for burgers, quiche, and much more, including the deliciously crisp latkes (below).  In addition, Zsu answers the question “What do we do with all the leftover chickpeas?” with an entire chapter filled with fantastic chickpea recipes such as Curried Caribbean Coconut Chickpeas, Korean Dak Galbi, Pulled Chickpea Seitan Roast, and Shiro Wat. If you’re interested in learning more about transforming the bean liquid you used to through away into amazing sweet and savory delights, you’ll want to own a copy of Aquafaba.  Now here’s that latke recipe…. Latkes These latkes are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free kitchen towel, fold up the edges and give them a good wring to remove excess water. Serve this the traditional way, with nondairy sour cream and applesauce. (From Aquafaba, copyright (C) 2016 by Zsu Dever. Used by permission.) - 2 pounds russet potatoes - 1/­­2 medium onion - 1/­­4 cup aquafaba (see Note) - 1/­­4 cup potato starch, optional - 2 tablespoons minced fresh parsley, optional - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon ground black pepper - High-heat oil, for frying, such as canola or peanut Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well. Heat about 1/­­2 inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn. Using a 1/­­4-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy. Makes 14 to 16 latkes Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/­­3. Cool the aquafaba completely before using. The post Latkes from Aquafaba by Zsu Dever appeared first on Robin Robertson.

Cookout with Summer Squash and Corn Bake

August 16 2016 Robin Robertson's Global Vegan Kitchen 

Cookout with Summer Squash and Corn Bake This hottest summer on record has put a bit of a damper on our al fresco dining — it’s just been too hot to eat outside.  But that doesn’t mean we haven’t been braving the heat for a few minutes to do some grilling! In addition to many meals consisting solely of grilled vegetables, we’ve also enjoyed a few cookouts featuring the new Beyond Burgers from Beyond Meat, thanks to our dear friends Elissa and Bill who generously ferry otherwise impossibly-to-find vegan victuals out to the countryside from the DC area (one of the new places in the country where they are available).  These vegan burgers may appear almost too meat-like for some people, complete with a pink center, thanks to beet juice. They sure do great on the grill! We’ve been serving them with all the fixings, including toasted buns, fresh lettuce, tomato, onion, and condiments.   And great side dishes including this wonderful cucumber salad Elissa made with fresh-picked local cukes. (Elissa also took all of these food photos, too!) We also enjoyed these fries I made with my new air-fryer (perfect for no/­­low-oil cooking + hot weather!) Another favorite dish at these get-together has been my merger of two Southern favorites: corn pudding and summer squash casserole. I call it “Corn and Summer Squash Bake.” Anyone familiar with the original knows that in addition to the goodness of the namesake vegetables, these dishes are traditionally loaded with butter, eggs, milk, and other not-so-great ingredients.  I had an idea to combine what I liked best about both dishes into one delicious bake that has all the flavorful richness of the originals without any of the baggage.  Here’s the recipe: Corn and Summer Squash Bake 2 cups chopped yellow summer squash 1/­­2 cup minced onion Salt and ground black pepper 3 cups frozen yellow corn, thawed, divided 2 tablespoons nutritional yeast flakes 2 tablespoons cornstarch 1/­­2 teaspoon baking powder 1/­­2 teaspoon onion powder 1/­­4 teaspoon turmeric 1/­­4 teaspoon smoked paprika 1 tablespoon ground flax seed + 2 tablespoons warm water 1/­­4 cup nondairy milk 2 tablespoons minced jarred pimento or roasted red bell pepper 1 tablespoon chopped fresh parsley 1/­­3 cup panko bread crumbs 1/­­3 cup shredded vegan cheddar (optional) (I didn’t use any)   Preheat the oven to 425 degrees F.  Spread the yellow squash and onion on a baking sheet lined with parchment paper.  Spray lightly with cooking oil spray and season with salt and pepper to taste.  Roast until the vegetables are soft, about 15 minutes.  Remove from the oven and set aside to cool. Lightly oil an 8-inch baking pan and set aside. In a food processor, combine the cooled squash and onion with 1 cup of the thawed corn kernels. Add the nutritional yeast, cornstarch, baking powder, 1/­­2 teaspoon salt, onion powder, turmeric, paprika, black pepper (to taste), flax mixture, and nondairy milk.  Process until smooth and creamy. Transfer the mixture to a large bowl and stir in the pimientos, parsley, and remaining corn kernels.  Mix until well combined. Transfer the mixture to the prepared baking pan, using a spatula to evenly spread it in the pan.  Sprinkle the top with panko and shredded cheddar, if using.  Bake for 30 minutes or until set. Let it cool for about 10 minutes before serving. Makes 6 servings   I hope you’re enjoying your summer and managing to stay cool! The post Cookout with Summer Squash and Corn Bake appeared first on Robin Robertson.

Chilled Glass Noodles with Snow Peas

July 13 2016 Robin Robertson's Global Vegan Kitchen 

Chilled Glass Noodles with Snow Peas  I just realized it’s been over a month since my last post — I guess I must be really busy or having a lot of fun.  Actually, it’s been a little of both.  During these hot summer days I’ve been favoring chilled make-ahead meals that I can get ready in the morning.  It’s great to have a satisfying meal ready to eat at the end of the day. One of my favorites is this recipe for Chilled Glass Noodles with Snow Peas and Baked Tofu.  The recipe is from my latest book, 100 Best Vegan Recipes. (Thanks to Zsu Dever for the photo.) This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. You can make your own marinated baked tofu or buy it ready-made at well-stocked supermarkets and natural foods stores. Look for one marinated with Thai or Asian flavors for best results. If youre not a fan of tofu, leave it out and add cooked shelled edamame instead. (You can also sub other veggies for the sno peas — it’s great with lightly steamed broccoli!) Here’s the recipe.  I hope you enjoy it!   CHILLED GLASS NOODLES WITH SNOW PEAS AND BAKED TOFU This recipe is from 100 Best Vegan Recipes by Robin Robertson (c) 2016. 4 ounces glass noodles 1 (8-ounce) package marinated baked tofu, cut into 1/­­2-inch dice (or 1 1/­­2 cups cooked shelled edamame) 1 1/­­2 cups snow peas, trimmed and diagonally cut into 1-inch pieces (lightly blanched, if desired) 1 English cucumber, peeled, seeded, and thinly sliced 1 carrot, grated 1/­­4 cup minced scallions 2 tablespoons chopped fresh cilantro 1/­­2 cup unsalted roasted peanuts, crushed or chopped 3 tablespoons dark (toasted) sesame oil 2 tablespoons fresh lime juice 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 garlic clove, minced 1 teaspoon sugar   - Bring a saucepan of water to a boil. Add the noodles and remove from the heat. Let the noodles soak in the hot water until soft, 8 to 10 minutes. Drain well and rinse under cold water. Cut the noodles into thirds and place them in a large bowl. Add the tofu, snow peas, cucumber, carrot, scallions, cilantro, and peanuts. Set aside. - In a small bowl, combine the sesame oil, lime juice, vinegar, soy sauce, garlic, and sugar, stirring to blend well. Add the dressing to the salad and toss gently to combine. Refrigerate for at least 30 minutes to chill before serving.     The post Chilled Glass Noodles with Snow Peas appeared first on Robin Robertson.

Black-Bottom Peanut Butter Freezer Pie

August 8 2017 Robin Robertson's Global Vegan Kitchen 

Black-Bottom Peanut Butter Freezer Pie This richly decadent Black-Bottom Peanut Butter Freezer Pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.   Black-Bottom Peanut Butter Freezer Pie Crust - 1 1/­­2 cups vegan chocolate cookie crumbs - 1/­­4 cup vegan butter, melted Filling - 1 quart vegan vanilla ice cream, softened - 3/­­4 cup peanut butter - 1/­­4 cup chopped peanuts - 1 cup chocolate curls -  Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray. -  In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside. -  Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight. -  When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge. From The Nut Butter Cookbook by Robin Robertson. (C)2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Black-Bottom Peanut Butter Freezer Pie appeared first on Robin Robertson.

Heart of Palm and Artichoke Cakes

July 25 2017 Robin Robertson's Global Vegan Kitchen 

Heart of Palm and Artichoke Cakes These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (theyre even good cold!), or as a component in Seitan Oscar.   Heart Of Palm And Artichoke Cakes - 1 tablespoon olive oil, plus more for frying -  1/­­2 cup minced onion -  1/­­4 cup minced celery - 2 teaspoons minced garlic - 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped - 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped - 2 teaspoons Old Bay seasoning - 1 tablespoon cornstarch - 1 teaspoon nori or dulse flakes -  1/­­4 cup vegan mayo -  3/­­4 cup panko bread crumbs - Lemon wedges, for serving -  Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.  -  In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/­­4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties. -  Place the remaining 1/­­2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. -  Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson. The post Heart of Palm and Artichoke Cakes appeared first on Robin Robertson.

Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

Bánh M? Tostadas East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh m? ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh M? Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer. Bánh M? Tostadas - 1 large carrot, shredded - 1/­2 English cucumber, peeled, seeded, and chopped - 2 cups finely shredded cabbage - 1 cup fresh cilantro leaves - 1 to 2 tablespoons chopped pickled jalape?o chiles ((optional)) - 1 teaspoon dark (toasted) sesame oil - 1 tablespoon neutral vegetable oil - 2 garlic cloves, minced - 1/­4 cup minced scallions - 1 1/­2 teaspoons grated fresh ginger - 1 (8-ounce) package baked tofu, cut into thin strips - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons rice vinegar - 1 to 2 teaspoons sriracha sauce - 1 teaspoon sugar Tostada shells: - 4 to 6 corn or flour tortillas - 2 tablespoons grapeseed oil Toppings: - In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalape?os, if using. Drizzle on the sesame oil and toss gently to combine. Set aside. - Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool. - In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend. Tostada shells: - Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they dont burn. To assemble: - Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately. Excerpted from 100 BEST VEGAN RECIPES, (C) 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer. The post Bánh M? Tostadas appeared first on Robin Robertson.

Cheesy Potato Wedges from The Vegan Air Fryer

June 27 2017 Robin Robertson's Global Vegan Kitchen 

Cheesy Potato Wedges from The Vegan Air Fryer If you love your air fryer as much as I do, you’re going to be thrilled to own The Vegan Air Fryer, a new cookbook by JL Fields.  And if you don’t yet own an air fryer, I encourage you to page through this book to see what you’re missing. Like many people, the main thing I cook in my air fryer is potatoes — how great it is to have crispy French fries without oil!  But air-fried French fries are only the beginning.  In The Vegan Air Fryer you’ll find everything from appetizers to main dishes and even desserts. And for all you potato lovers out there, there are also loads of other recipes for air-fried spuds, including these Cheesy Potato Wedges. Cheesy Potato Wedges Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing. (From The Vegan Air Fryer, copyright (C) 2017 by JL Fields. Used by permission. Photo by Michelle Donner.) Serves 4 Potatoes - 1 pound fingerling potatoes - 1 teaspoon extra-virgin olive oil - 1 teaspoon kosher salt - 1 teaspoon ground black pepper - 1/­­2 teaspoon garlic powder  Cheese Sauce - 1/­­2 cup raw cashews - 1/­­2 teaspoon ground turmeric - 1/­­2 teaspoon paprika - 2 tablespoons nutritional yeast - 1 teaspoon fresh lemon juice - 2 tablespoons to 1/­­4 cup water Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time. Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency. Transfer the cooked potatoes to an air fryer-safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F. No-Oil Option: Omit the olive oil.   The post Cheesy Potato Wedges from The Vegan Air Fryer appeared first on Robin Robertson.

Vegan Breakfast Nachos

June 13 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Breakfast Nachos These Breakfast Nachos are a favorite “anytime” meal at our house, and they can make an extra-special brunch on Father’s Day.  I plan to make this for Jon on Sunday to thank him for being such a great dad to all of our kitties.  Lucky for him, the cats won’t be helping me in the kitchen! I hope you and your family enjoy this as much as we do! Breakfast Nachos Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 3 scallions, chopped - 12 ounces extra-firm tofu, drained and diced - 1/­­2 teaspoon salt - 2 tablespoons nutritional yeast - 1/­­2 teaspoon ground cumin - 1/­­4 teaspoon turmeric - 1 1/­­2 cups cooked or 1 (15-ounce) can black beans, drained and rinsed - 1 large tomato, diced - 1 jalapeno, seeded and minced -  1/­­4 cup chopped cilantro, plus more for garnish (optional) - 1 ripe avocado, peeled, pitted, and diced - 1 recipe Smoky Queso Sauce (below), kept warm - 1 (13-ounce) bag restaurant-style tortilla chips -  Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm. -  In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado. -  To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   Smokey Queso Sauce This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper. - 1 (2-ounce) jar chopped pimientos, drained - 1 teaspoon canned chipotle chiles in adobo sauce - 1/­­2 cup nutritional yeast - 3 tablespoons cornstarch - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 teaspoon salt - 1 tablespoon olive oil - 2 teaspoons fresh lemon juice - 2 teaspoons rice vinegar - 1 1/­­2 cups plain unsweetened almond milk or water -  Combine all the ingredients in a blender and blend until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Breakfast Nachos appeared first on Robin Robertson.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

Veganize It! Blog Tour

February 28 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! Blog TourIn less than a week, my new book Veganize It! Easy DIY Recipes for a Plant-Based Kitchen will hit the shelves. To celebrate, were having a blog tour.  Over the next few weeks, you can visit some fantastic blogs and websites to check out some sample recipes, photos, and reviews of Veganize It! and also enter giveaways to win a copy of the book. Having written more than 20 cookbooks, Veganize It! may be my most personal favorite of all because it comes full circle to when I first went vegan nearly 30 years ago and began to “veganize” all our favorite foods.  In this book, I’ve organize the recipes to share not only veganized ingredients but also recipes that use those ingredients.  So, whether you need basic DIY recipes such as vegan sour cream or seitan, or want to make a “soup to nuts” meal from appetizer to dessert, you’ll find the recipes in Veganize It! Heres a list of dates and locations of the blog tour…beginning with Vegan Huggs where you’ll find my recipe for Smoky BBQ Pulled Jackfruit Sandwiches. Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Veganize It!  VEGANIZE IT! Blog Tour February 27        Vegan Huggs March 1                Dianne’s Vegan Kitchen March 2                JLGoesVegan March 5                Yummy Plants March 6                Veggies Save the Day March 7                V-Nutrition March 9                Vegan Mos March 13             Glue and Glitter March 14             Veggie Inspired Journey March 15             Lisa’s Project: Vegan March 16             HealthySlowCooking.com March 20            Chic Vegan March 23             Zsu’s Vegan Pantry March 28             Vegan Crunk March 29             Jazzy Vegetarian March 29             Fran Costigan March 31             From A to Vegan TBA                        Vegan Street   The post Veganize It! Blog Tour appeared first on Robin Robertson.

Happy Mew Year

December 31 2016 Robin Robertson's Global Vegan Kitchen 

Happy Mew Year Gary wants to wish everyone a Happy Mew Year! See you in 2017!   The post Happy Mew Year appeared first on Robin Robertson.

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick

November 8 2016 Robin Robertson's Global Vegan Kitchen 

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick If you like authentic Mexican flavors, then you’ll LOVE Vegan Mexico, the new book by Jason Wyrick. There’s lots to love about this book, from the warming soups and refreshing salads to the fun dips and hearty sandwiches.  There are also loads of great recipes for Mexican favorites such as tamales, enchiladas, tostadas, tacos, and more. Corn Ice Cream with Candied Pecans, anyone? As everyone who has cooked from Jason’s previous book, Vegan Tacos, already knows — Jason understands Mexican cuisine and how to get as much flavor as possible out of the ingredients.  With so many great recipes in this book, it was difficult to pick just one for this blog tour of Vegan Mexico. Ultimately I went with the Plantain Chips with Orange Aioli — so easy to make and so much flavor.  (If you’re avoiding oil, try making them in your air fryer!)   I hope you enjoy this recipe as much as I do. Keep Vegan Mexico in mind for holiday gift-giving if you have any Mexican food-lovers on your list! Plantain Chips with Orange Aioli Chifles con Crema de Ajo Makes 3 cups Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.  Serve with Crema de Ajo (Orange Aioli). (From Vegan Mexico, copyright (C) 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.) Ingredients - 6 cups corn or vegetable oil - 2 medium green plantains - Zest of 2 limes - 1/­­2 teaspoon salt - 1/­­2 teaspoon chile de árbol powder or chile powder of your choice - Juice of 2 limes - 1/­­2 cup Crema de Ajo (below) Preparation In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375°F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains.  Cut the plantains diagonally into 1/­­8-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and chile de árbol powder and set aside. Working in 4 batches, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile de árbol powder. Add the lime juice and toss to combine.   Crema de Ajo Makes 1 1/­­4 cups Crema de ajo is a fusion of Mediterranean garlic dips, like aioli and toum, with the Yucatecan twist of sour orange juice. You can adjust the garlic up or down as you like. Ingredients - 6 large cloves garlic - 1 cup vegan mayonnaise - 1/­­3 teaspoon salt - 1/­­3 teaspoon freshly ground black pepper - Juice of 1 orange - Juice of 1 lime Preparation In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.     The post Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick appeared first on Robin Robertson.

Berry Semifreddo is So Delicious

September 15 2016 Robin Robertson's Global Vegan Kitchen 

Berry Semifreddo is So Delicious When I opened the latest box of tasty treats from the nice folks at So Delicious and saw a container of mixed berry ice cream next to a container of whipped topping, I instantly thought “semifreddo.” Semifreddo is an ethereal Italian dessert whose name means “half cold” (or semi-frozen). It’s made by combining equal amounts of softened ice cream and whipped cream and then transferring to a mold (or individual molds) and re-freezing.  The resulting confection has a texture that is somewhere between an ice cream and a mousse, but  in my opinion, better than either one. Since I had just made a batch of fresh blackberry coulis, it was a foregone conclusion that I would make a berry semifreddo topped with the coulis and a spoonful of the leftover whipped topping. (Thanks to Elissa Free for taking the above photo of the Berry Semifreddo.) This is one of the most easy and elegant desserts there is.  Plus it’s infinitely versatile — use whatever flavor vegan ice cream or sorbet you want in equal proportion to your favorite vegan whipped cream and top with a complimentary sauce, such as chocolate, caramel, lemon, or berry.  Sprinkle on some nuts, if you like, and top with whipped cream and mint. That’s all there is to it! Here’s Simon checking out the So Delicious goodies:       The post Berry Semifreddo is “So Delicious” appeared first on Robin Robertson.

Recipe Testing - Closed

July 19 2016 Robin Robertson's Global Vegan Kitchen 

Recipe Testing - Closed UPDATE:  Due to an overwhelming response (within just 2 hours of posting!) I have been flooded with emails from dozens of volunteers for recipe testing.  As I can only choose a few of you, this call for recipe testers is now CLOSED.  Many thanks to all of you for your interest.  (P.S. If you’ve sent me an email and don’t hear back from me in the next few days, that means I already have enough testers chosen.  I apologize for not being able to respond to all of you personally.) ~Robin Wanted: Dedicated and enthusiastic volunteers to test whole-food plant-based recipes between now and September 16th. If youre interested, here are some questions to help you decide if its right for you: - Do you enjoy cooking and cook often? - Are you willing test recipes that do not use any oil, salt, or sugar? - Are you detail-oriented and good at following recipes? - Have you had previous experience testing recipes? - Are you willing to provide a critique and photo of each recipe tested? - Are you able to test 10 to 15 recipes between now and September 16th? If youve answered YES to the above questions and want to help me out with some recipe testing, let me hear from you! Send me an e-mail and tell me why youd make a good recipe tester. Be sure mention if youve tested recipes before and if you can take photos of the recipes you test. I know there are lots of great recipe testers out there, so let me hear from you no later than Friday, July 22nd. Im sure it will be a tough decision to choose among so many wonderful cooks. If youre chosen to be a recipe tester, Ill e-mail you with the news on or before Monday, July 25th. I look forward to hearing from you! You can email via the Contact Robin page on this website -- just click Contact Me. The post Recipe Testing – Closed appeared first on Robin Robertson.

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