Robin Robertson's Global Vegan Kitchen - vegetarian recipes

Try it! You will enjoy it!

Chocolate Pomegranate Granola Bites

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

Custard cake recipe | eggless custard cream cake | custard powder cake

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache










Robin Robertson's Global Vegan Kitchen vegetarian recipes

Japanese Vegetable Curry

November 13 2018 Robin Robertson's Global Vegan Kitchen 

Japanese Vegetable CurryMilder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. Japanese Vegetable Curry Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. - 2 teaspoons olive oil or 1/­­4 cup (60 ml) water - 1 large yellow onion, chopped - 2 carrots, peeled and cut into 1/­­4 -inch (6 mm) thick slices - 1 1/­­2 to 2 tablespoons (9 to 13 g) yellow curry powder - 1 1/­­2 tablespoons (24 g) tomato paste - 1 tablespoon (15 ml) wheat-free tamari - 1 to 2 teaspoons agave nectar -  1/­­4 teaspoon cayenne pepper, optional - 1/­­3 cup (82 g) applesauce - 3 cups (700 ml) vegetable broth - 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice - Salt and freshly ground black pepper - 1 tablespoon (16 g) mellow miso paste - 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced -  3/­­4 cup (113 g) fresh or (98 g) thawed frozen peas - Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes. - Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed. - Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission.   The post Japanese Vegetable Curry appeared first on Robin Robertson.

One-Pot Sicilian Couscous

November 6 2018 Robin Robertson's Global Vegan Kitchen 

One-Pot Sicilian CouscousIsraeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this One-Pot Sicilian Couscous dish from One-Dish Vegan made with chickpeas, olives, and an assortment of vegetables. One-Pot Sicilian Couscous Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 onion, finely chopped - 1 carrot, thinly sliced - 1 red bell pepper, chopped - 3 garlic cloves, minced - 4 plum tomatoes, chopped or 1 can (14 ounces, or 400 g) of diced tomatoes, undrained - 1 teaspoon dried basil -  1/­­2 teaspoon ground saffron or turmeric -  1/­­4 teaspoon ground paprika - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chickpeas, rinsed and drained - 1 1/­­4 cup (219 g) uncooked Israeli (pearl) couscous - 2 cups (475 ml) vegetable broth -  1/­­4 teaspoon red pepper flakes - Salt - 1 jar (12 ounces, or 340 g ) of marinated artichoke hearts, drained and chopped -  1/­­2 cup (85 g) Kalamata olives, halved and pitted - 2 tablespoons (28 ml) fresh lemon juice - Freshly ground black pepper - 2 tablespoons minced fresh (8 g) parsley or (5 g) basil - Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes. - Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post One-Pot Sicilian Couscous appeared first on Robin Robertson.

Coconut Curry Noodles and Butternut Squash

October 30 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Curry Noodles and Butternut SquashButternut squash adds a touch of sweetness to the coconut-curry sauce in this Coconut Curry Noodles recipe from One-Dish Vegan. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.   Coconut Curry Noodles and Butternut Squash Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat. - 2 teaspoons neutral vegetable oil - 3 shallots (chopped) - 1 tablespoon (8 g) grated fresh ginger - 3 tablespoons (45 ml) wheat-free tamari - 1 tablespoon (6 g) yellow curry powder - 2 teaspoons ground coriander -  1/­­4 teaspoon cayenne, or to taste - 2 teaspoons sugar - Salt and freshly ground black pepper - 2 cups (475 ml) vegetable broth - 1 small butternut squash, peeled and cut into 1/­­2 -inch (1.3 cm) dice (about 3 cups) - 8 ounces (225 g) dried rice noodles - 2 cups (140 g) chopped bok choy or other leafy greens - 1 can (14 ounces, or 395 ml) of unsweetened coconut milk -  1/­­2 cup (8 g) chopped fresh cilantro - 2 scallions, chopped - Lime wedges, to serve - Sriracha or sambal oelek, to serve (optional) - Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. - Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. - While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. - Stir in the coconut milk and heat until hot--but do not boil. Taste and adjust the seasonings if needed. - Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using). From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Coconut Curry Noodles and Butternut Squash appeared first on Robin Robertson.

Vegan Chili Verde

October 23 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Chili VerdeChili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish. Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing.   Chili Verde Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and--guess what? -- she found some online! I havent tried it yet, but it sounds intriguing. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size yellow onion, chopped - 3 garlic cloves, minced - 1 large green bell pepper, seeded and chopped - 1 medium-size zucchini, chopped - 1 or 2 jalape?o chiles, seeded and minced - 1 1/­­2 cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped - 1 cup (256 g) salsa verde - 1 to 2 tablespoons (8 to 15 g) chili powder - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Salt and freshly ground black pepper - 1 1/­­2 cups (355 ml) vegetable broth or water, plus more if needed - 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained - 1 ripe Hass avocado, for serving -  1/­­4 cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving - Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalape?os. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste. - Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick. - Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Vegan Chili Verde appeared first on Robin Robertson.

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Baked Eggplant Fries

September 11 2018 Robin Robertson's Global Vegan Kitchen 

Baked Eggplant FriesCrunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. Baked Eggplant Fries Crunchy and delicious, these fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. - One large eggplant, peeled and sliced vertically into 1/­­2-inch slices - 1/­­2 cup flour of choice ((all-purpose, rice, or chickpea are good choices)) - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­8 teaspoon cayenne - 1 cup plain unsweetened almond milk or other nondairy milk - 2 tablespoons ground flaxseed blended with 1/­­4 cup water in a blender until thick - 1 tablespoon freshly squeezed lemon juice - 1 cup dry bread crumbs - 3 tablespoons nutritional yeast - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon smoked paprika - Tzatziki Sauce, recipe follows, for serving - Cut the eggplant slices lengthwise into 1/­­2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. - In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika. - Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.     Vegan Tzatziki Sauce The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. Its also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches. - 3 cloves garlic (crushed) - 1/­­2 small cucumber (peeled, seeded, and quartered) - 1/­­4 cup vegan yogurt - 1/­­4 cup vegan sour cream - 1 tablespoon freshly squeezed lemon juice - 2 tablespoons chopped fresh dill (mint, or parsley) - Salt and freshly ground black pepper - In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Baked Eggplant Fries appeared first on Robin Robertson.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. 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 Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-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. 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. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - 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. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Chickpea Flour Omelets

July 31 2018 Robin Robertson's Global Vegan Kitchen 

Chickpea Flour OmeletsInspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. Chickpea Flour Omelets Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce. - 1 cup cold water - 1 cup chickpea flour - 2 tablespoons nutritional yeast - 1 tablespoon lemon juice or dry white wine - 1/­­2 teaspoon salt - 1/­­2 teaspoon garlic powder - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon mustard powder - 1/­­4 teaspoon ground black pepper - 1/­­4 teaspoon turmeric - 1/­­2 cup finely chopped scallions ((green onions)) - 3 tablespoons minced fresh parsley or other fresh herb of choice - 4 teaspoons grapeseed oil or cooking oil spray - In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable. - Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/­­3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot. Loaded Frittata (Variation) Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture: - Chopped pitted Kalamata olives - Soft, minced sun-dried tomatoes - Chopped roasted red bell pepper - Sautéed chopped spinach or thinly sliced zucchini - Sautéed sliced mushrooms - Shredded vegan cheese Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving. 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 Chickpea Flour Omelets appeared first on Robin Robertson.

Power Ball Energy Bites

January 9 2018 Robin Robertson's Global Vegan Kitchen 

Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you dont have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture. Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. - 3/­­4 cup old-fashioned oats - 1/­­2 cup toasted walnuts - 2 tablespoons vegan protein powder (I use Sun Warrior vanilla) - 2 tbsp cocoa powder - 1 teaspoon cinnamon - 1 ripe banana, cut into chunks - 2 tablespoons almond butter - 1/­­4 cup maple syrup - 1/­­2 cup dried cranberries - 2 tablespoons ground flaxseeds - 1 cup shredded toasted coconut, ground - In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined. - Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut. - Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Zsu Dever.      The post Power Ball Energy Bites appeared first on Robin Robertson.

Apple-Almond Butter Pancakes

December 26 2017 Robin Robertson's Global Vegan Kitchen 

Apple-Almond Butter Pancakes Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious Apple-Almond Butter Pancakes. For gluten-free, use gluten-free flour. Apple-Almond Butter Pancakes Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour. - 1/­­2 cups all-purpose flour - 1 tablespoon natural sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 1/­­2 cups almond milk - 1/­­2 cup apple juice - 3 tablespoons almond butter - 1 teaspoon vanilla extract - 1 large apple, peeled, cored, and chopped - 2 tablespoons chopped roasted almonds - In a large bowl, combine the flour, sugar, baking pow- der, and salt. - In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth. - Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds. - Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/­­4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes. - Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes. 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 Apple-Almond Butter Pancakes appeared first on Robin Robertson.

Kitchen Creativity

December 12 2017 Robin Robertson's Global Vegan Kitchen 

Kitchen Creativity In a break from my usual recipe posts, I’d like to share an excerpt from Karen Page’s new book entitled Kitchen Creativity. Beyond a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity gives insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, and Dirt Candy. Based on four years of research and dozens of in-depth interviews, Kitchen Creativity illuminates the methods of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes before reinventing the classics from a new perspective. Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new recipe ideas and combinations. While not a cookbook, nor a vegan book, for that matter (although vegan chefs and ingredients are very well represented), Kitchen Creativity has a lot to offer for cooks looking to broaden their creativity in the kitchen.  The following is an excerpt from Kitchen Creativity on one of my favorite topics, umami… “Umami” from Kitchen Creativity by Karen Page The taste of umami is imparted by glutamate, a type of amino acid discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. In studying kombu (kelp), Ikeda managed to isolate glutamate as its own compound, giving it the name of umami, which translates as savoriness. Thus, 5,000 years after the discovery of salt, and 4,000 years after the discovery of sugar, and 3,500 years after the discovery of sour (vinegar), umami is a relatively new taste concept. Japanese cooks had been using umami-rich ingredients intuitively for centuries, long before their scientific properties were discovered to enhance flavor. While we first mentioned umami in our 1996 book Culinary Artistry, it did not begin to gain more widespread acceptance until after 2000 when glutamate receptors were discovered on the tongue. The main sources of umami are those deriving from 1) the amino acid glutamate (found in, e.g., kelp); and those deriving from 2) so-called nucleotides--such as a) adenylate (aka AMP, which is found primarily in fish and shellfish), b) guanylate (aka GMP, which is found primarily in plants and fungi, e.g., shiitake mushrooms, esp. dried), and c) inosinate (aka IMP, which is found primarily in meat and fish, e.g., bonito flakes). The big umami magic happens when one or more nucleotides are combined with glutamate, as there is a synergistic affect--resulting in umami with as much as eight times the potency. Umami Dynamics Umami can enhance a bland dishs appeal with mouth-filling savoriness. Umami can also enhance a dishs perceived sweetness, while tempering its perceived bitterness. If you find yourself with too much of a good thing when it comes to umami, try balancing with salty, sweet, bitter, acidic, or piquant ingredients. Umami is a taste that tends to linger on the palate--something referred to as a long finish in the wine world. Because it contributes to the qualities of deliciousness and satiation, umami is especially prized as a taste in dishes and menus. Note: Certain herbs and spices can also emphasize a dishs savory aspects, such as bay leaf, cumin, oregano, paprika, sage, and thyme. Using Umami Chefs praise black garlic (aka fermented garlic) for its ability to add depth and earthiness to dishes ranging from vegetables to meats. If you doubt umamis importance as one of the five primary tastes, consider the fact that leading chefs like Michael Anthony, Eric Ripert, and Jean-Georges Vongerichten believe dashi to be a key component of their cooking. Some chefs use it to replace liquids in countless preparations, from brines to broths to salad dressings. Chefs have rising enthusiasm for all manner of fermented ingredients (e.g., fermented soybeans, kimchi, miso, pickles, sauerkraut), which bring umami to dishes including vegetables. The corn smut known as huitlacoche is prized as a Mexican delicacy, not only by chefs cooking in the vernacular like Rick Bayless, but also mainstream chefs who find themselves using it in quesadillas, soups, and tacos. Sean Brock declares is insanely delicious and luxurious, like black truffles. Kombu (aka kelp, the sea vegetable) is prized for its umami by Yoshihiro Narisawa. Brad Farmerie is fanatical about miso, which allows him to achieve a rich mouthfeel without butter or cream. Miso is an integral part of Farmeries roasted chile caramel Brussels sprouts, which involve caramelizing sugar (sweet) before adding chiles (hot), cilantro stems (bitter), lime juice (sour), fish sauce (salt/­­umami), and miso (richness). He adds miso to sweet potatoes + brown butter + rosemary to create another dish hes not able to take off the menu. Other chefs will add misos (e.g., white) to salad dressings or soups for an umami boost. From his time in Japan, Michael Anthony picked up a love of sea weeds and pickles. Thomas Henkelmann describes rich, flavorful stocks as essential for cooking in every season. Umeboshi paste is prized by chefs, including Isa Chandra Moskowitz of Omahas and Brooklyns Modern Love, for its umami quality. Moskowitz adds it to her Caesar salad dressing for its anchovy flavor. Even native Brits like Mark Levy fall prey to the charms of white truffles, which he prizes for their mysterious aroma and short availability. Excerpted from Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017). Save Save Save Save The post Kitchen Creativity appeared first on Robin Robertson.

Too-Easy Chocolate-Peanut Butter Fudge

November 28 2017 Robin Robertson's Global Vegan Kitchen 

Too-Easy Chocolate-Peanut Butter FudgeThis Chocolate-Peanut Butter Fudge is too easy not to make on a regular basis! It firms up quickly, so be sure to get it into the pan right away. For a soy-free fudge, use a soy-free vegan butter. Too-Easy Chocolate-Peanut Butter Fudge This fudge is too easy not to make on a regular basis! - 8 ounces semisweet vegan chocolate. coarsely chopped, or vegan chocolate chips - 1 cup peanut butter - 1/­­2 cup vegan butter - 1 cup confectioners sugar - 1 teaspoon vanilla extract - Lightly grease an 8-inch square baking pan. - Place the chocolate, peanut butter, and butter in a heatproof bowl and set it over a saucepan of simmering water, stirring until the chocolate melts and the mixture is smooth. - Turn off the heat. Whisk in the sugar and vanilla until smooth and well blended. - Scrape the mixture into the prepared pan and cool until firm. Cut into 1 1/­­2-inch squares. Keep refrigerated. 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 Too-Easy Chocolate-Peanut Butter Fudge appeared first on Robin Robertson.

Easy as Chocolate Pie

November 14 2017 Robin Robertson's Global Vegan Kitchen 

Easy as Chocolate PieThis decadent vegan chocolate pie assembles in minutes. After some time in the fridge, its ready to serve. What can be easier than that? Easy as Chocolate Pie This decadent chocolate pie assembles in minutes. - 12 ounces vegan semisweet chocolate chips - 1/­­4 cup almond milk or other nondairy milk - 1 tablespoon coconut oil - 1/­­2 cup chopped nuts, optional - 1/­­2 cup sweetened dried cranberries, cherries, or blueberries (optional) - 1 vegan chocolate cookie crust ((Keeblers brand is vegan-friendly)) - Chocolate curls or chopped nuts, for garnish - In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined. - Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Easy as Chocolate Pie appeared first on Robin Robertson.

Stuffed Squash with Brazil Nuts and Pistachios

November 7 2017 Robin Robertson's Global Vegan Kitchen 

Stuffed Squash with Brazil Nuts and Pistachios This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer. Stuffed Squash with Brazil Nuts and Pistachios  This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.  - 1 tablespoon olive oil or 1/­­4 cup water - 1 yellow onion, minced - 2 cloves garlic, minced - 2 cups cooked brown rice - 1 cup cooked wild rice - 1/­­3 cup Brazil nut butter - 1/­­4 cup sweetened dried cranberries - 2 tablespoons chopped pistachio nuts - 2 tablespoons chopped Brazil nuts - 1 tablespoon minced fresh parsley - 1 teaspoon dried tarragon - Salt and ground black pepper - 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha) - 1 1/­­2 cups hot water - Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. - Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities -  Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/­­2 hours. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Stuffed Squash with Brazil Nuts and Pistachios appeared first on Robin Robertson.

Chipotle Corn Chowder

October 24 2017 Robin Robertson's Global Vegan Kitchen 

Chipotle Corn ChowderThis sweet, satisfying Chipotle Corn Chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. Chipotle Corn Chowder - 1 tablespoon safflower oil - 1 medium onion, minced or shredded - 1 carrot, finely chopped or shredded - 1 russet potato, finely chopped or shredded - 1/­­4 teaspoon celery salt - 2 cups vegetable broth - 1 16-ounce bag frozen corn kernels - Salt and ground black pepper - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon liquid smoke - 2 cups plain unsweetened almond milk - 1/­­2 cup raw cashew pieces, soaked for 3 hours, then drained - 1 chipotle chile in adobo sauce - 2 tablespoons minced fresh parsley - 1 2-ounce jar chopped pimientos, drained - Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes. - While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Chipotle Corn Chowder appeared first on Robin Robertson.

Big Bang Tofu

October 10 2017 Robin Robertson's Global Vegan Kitchen 

Big Bang Tofu The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.   Big Bang Tofu - 1/­­3 cup Asian sweet chili sauce - 1/­­3 cup vegan mayonnaise ((I like Just Mayo)) - 1 to 2 tablespoons sriracha sauce - 14 to 16 ounces extra-firm tofu, drained and pressed - 2 tablespoons cornstarch - Salt and freshly ground black pepper - 1 tablespoon safflower oil or other neutral oil - In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside. - Cut the tofu into 1/­­2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu. - Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot. Recipe from MORE Quick-Fix Vegan by Robin Robertson (C) 2014, Andrews McMeel Publishing. The post Big Bang Tofu appeared first on Robin Robertson.

Giardiniera Mac and Cheese

September 26 2017 Robin Robertson's Global Vegan Kitchen 

Giardiniera Mac and Cheese Italian pickled mixed vegetables, called giardiniera, can be quite tart, so its best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.   Giardiniera Mac and Cheese - 8 to 12 ounces fiore pasta or other bite-sized pasta shape - 2 1/­­2 cups giardiniera vegetables, drained and coarsely chopped - 1 tablespoon olive oil - 1/­­3 cup panko crumbs - 1 1/­­2 cups unsweetened almond milk - 1/­­3 cup raw cashew pieces, soaked and drained - 2 tablespoons cornstarch or tapioca flour - 1/­­4 cup nutritional yeast flakes - 1 tablespoon mellow white miso - 1 heaped tablespoon tomato paste - 2 teaspoons apple cider vinegar or lemon juice - 3/­­4 teaspoon mustard powder - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 small clove minced garlic - 1/­­4 teaspoon ground turmeric - 1 teaspoon salt, or to taste - Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer. - Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside. - In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. 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 Giardiniera Mac and Cheese appeared first on Robin Robertson.

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.

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.

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.

Caribbean Greens and Beans Soup

October 16 2018 Robin Robertson's Global Vegan Kitchen 

Caribbean Greens and Beans SoupThis Caribbean Greens and Beans Soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. Caribbean Greens and Beans Soup This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size red onion, chopped - 3 garlic cloves, chopped - 2 medium-size sweet potatoes, peeled and diced - 1 medium-size red bell pepper, seeded and chopped - 1 or 2 jalape?os or other hot chiles, seeded and minced - 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained - 1 1/­­2 cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained - 4 cups (950 ml) vegetable broth - 2 teaspoons fresh thyme or 1 teaspoon dried thyme -  1/­­4 teaspoon ground allspice - Salt and freshly ground black pepper - 9 ounces (255 g) baby spinach - 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk - Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalape?o, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes. - Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Caribbean Greens and Beans Soup appeared first on Robin Robertson.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and AsparagusVegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Coconut Spinach and Lentil Dal

September 18 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Spinach and Lentil DalThis Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. Coconut Spinach and Lentil Dal This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce. - 1 cup dried lentils - 1 teaspoon ground turmeric - Salt - 1 tablespoon neutral vegetable oil or 1/­4 cup water - 1 medium yellow onion, chopped - 1 clove garlic, minced - 2 teaspoons minced fresh ginger - 1 hot green chile, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon garam masala - Pinch ground cardamom, optional - 1 14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped - 8 to 10 ounces fresh or frozen spinach, steamed and chopped - 2 tablespoons chopped fresh cilantro leaves - 1 13.5-ounce can unsweetened coconut milk - Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes. - While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Coconut Spinach and Lentil Dal appeared first on Robin Robertson.

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

September 5 2018 Robin Robertson's Global Vegan Kitchen 

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie HansenAn easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack - all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey. Chili-Lime Cauliflower Bowl - 1 shallot, sliced - 1 garlic clove, minced - 1/­­3 head yellow cauliflower, chopped - 1 bell pepper, chopped - 1 tablespoon olive oil - 1/­­3 cup whole almonds -  1/­­4 fresh hot red chile pepper, thinly sliced - 2/­­3 cup boiling water -  1/­­2 cup couscous -  1/­­2 teaspoon sea salt -  1/­­2 teaspoon ground cardamom - Juice of 1 lime - 4 collard green leaves, chopped - 2 cups chopped curly kale - Handful of fresh parsley leaves, for garnish - Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes. - Add the almonds and chile and cook for 5 more minutes. - Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry. - Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine. - Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes. - Serve the couscous and vegetables over the greens and garnish with the parsley. Excerpted from VEGAN RESET (C) 2018 by Best of Vegan LLC. Photography (C) 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen appeared first on Robin Robertson.

Cilantro-Jicama Slaw with Lime-Orange Dressing

August 21 2018 Robin Robertson's Global Vegan Kitchen 

Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. - 1/­­4 cup freshly squeezed lime juice - 1 tablespoon orange marmalade - 1 teaspoon finely grated lime zest - 1 teaspoon agave nectar - 1/­­2 teaspoon salt - 2 tablespoons olive oil - 4 cups shredded cabbage - 1 jicama, peeled and cut into thin matchsticks - 1 large carrot, shredded - 1/­­2 cup chopped fresh cilantro - In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside. - In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.   The post Cilantro-Jicama Slaw with Lime-Orange Dressing appeared first on Robin Robertson.

English Garden Salad

August 7 2018 Robin Robertson's Global Vegan Kitchen 

English Garden SaladLittle gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and it’s perfect for this English Garden Salad. If you cant find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb. English Garden Salad Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head. If you cant find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb. - 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces - 1 cup green peas, fresh or frozen - 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total) - 4 cherry or grape tomatoes, halved lengthwise - 1/­­2 English cucumber, thinly sliced - 4 red radishes, trimmed and thinly sliced - 1 tablespoon chopped fresh tarragon leaves - 1 tablespoon snipped fresh chives - 1 tablespoon torn small fresh mint leaves - 3 tablespoons olive oil - 2 tablespoons freshly squeezed lemon juice or white wine vinegar - 1/­­4 teaspoon salt - 1/­­8 teaspoon freshly ground black pepper - Pinch sugarSteam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry. - Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs. - In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.   The post English Garden Salad appeared first on Robin Robertson.

Vegan Cheesy Steak-Out Sandwiches

July 24 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. - 1 tablespoon olive oil - 1 medium yellow onion, thinly sliced - 6 Portobello mushroom caps, thinly sliced - 1 red bell pepper, seeded and thinly sliced - 1/­­3 cup ketchup - 1 tablespoon vegan Worcestershire sauce - Salt and freshly ground black pepper - 3/­­4 cup Cheddary Sauce ((recipe follows)) - 1 French baguette, cut into quarters, each quarter sliced lengthwise - Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot. 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.   Cheddary Sauce Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever youre serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/­­2 teaspoon of miso past - 1 1/­­4 cups raw cashews, soaked in hot water for 4 hours, then well-drained - 1/­­3 cup nutritional yeast - 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry - 1 tablespoon beer, white wine, or dry sherry ( (optional, but recommended)) - 1 tablespoon rice vinegar - 1 1/­­2 teaspoons light-colored miso paste - 1 teaspoon salt -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­2 teaspoon prepared yellow mustard -  1/­­4 teaspoon turmeric - 1 cup plain unsweetened almond milk - Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Cheesy Steak-Out Sandwiches appeared first on Robin Robertson.

Kitchen-Sink Capellini

January 2 2018 Robin Robertson's Global Vegan Kitchen 

Kitchen-Sink CapelliniAs the name implies, theres everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.   Kitchen-Sink Capellini As the name implies, theres everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation. - 8 ounces capellini or angel hair pasta - 2 tablespoons olive oil - 3 garlic cloves, finely minced - 2 14-ounce cans fire-roasted diced tomatoes, undrained - 1 16-ounce can cannellini beans, drained and rinsed - 1/­­3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1/­­2 cup Kalamata olives, pitted and halved - 4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional) - 2 tablespoons fresh chopped basil or 1 teaspoon dried - Salt and ground black pepper - 1/­­4 cup toasted pine nuts or chopped walnuts - Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside. - In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Kitchen-Sink Capellini appeared first on Robin Robertson.

Vegan Paella from the Pantry

December 19 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Paella from the PantryThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer. Paella from the Pantry This vegan paella is the ultimate in delicious pantry cooking. - 1 tablespoon olive oil - 1 large yellow onion, chopped - 3 cloves garlic cloves, minced - 1 cup vegetable broth - 1 pinch saffron threads or ground annatto or turmeric, for color - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/­­2 teaspoon red pepper flakes - 1 28-ounce can diced fire-roasted tomatoes, undrained - Salt and freshly ground black pepper - 1 cup frozen green peas, thawed - 1 1/­­2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed - 2 1/­­2 to 3 cups cooked rice - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1 6-ounce jar roasted red bell pepper, drained and chopped - 1/­­2 cup sliced pimiento-stuffed green olives - 2 tablespoons chopped fresh parsley - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. 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 Vegan Paella from the Pantry appeared first on Robin Robertson.

Vegan Chocolate Macadamia Truffles with Coconut

December 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, theres only one thing to do - make these decadently delicious truffles. Chocolate Macadamia Truffles with Coconut are great for holiday gift giving, and they’re a terrific addition to dessert trays at parties, too! Chocolate Macadamia Truffles with Coconut When you love chocolate, macadamia nuts, and coconut, ?theres only one thing to do - make these decadently delicious truffles. - 1 1/­­3 cups shredded unsweetened coconut - 1/­­3 cup semisweet vegan chocolate chips - 1/­­3 cup macadamia butter - 3 tablespoons coconut milk - 2/­­3 cup confectioners sugar - Finely chop the coconut by pulsing it in a food processor. Set aside. - Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/­­2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy. - Place the chocolate mixture, sugar, and 1/­­3 cup of the reserved coconut into a food processor and process until well combined. - Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use. 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 Vegan Chocolate Macadamia Truffles with Coconut appeared first on Robin Robertson.

Vegan Cheesy Crackers

November 21 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy CrackersIts easy to find crackers without animal ingredients, unless of course, your favorite crackers happen to be the cheesy ones. Now you can make vegan Cheesy Crackers at home, complete with the delicious crunch and flavor you love but without the animal ingredients and additives.   Cheesy Crackers Now you can make vegan Cheesy Crackers at home, complete with the delicious crunch and flavor you love but without the animal ingredients and additives. - 1 cup all-purpose flour - 2 tablespoons nutritional yeast -  1/­­2 teaspoon baking powder -  1/­­2 teaspoon salt -  1/­­2 teaspoon garlic powder -  1/­­4 teaspoon smoked paprika - ? teaspoon turmeric - 1 tablespoon olive oil - 1 tablespoon vegan butter - 1 teaspoon fresh lemon juice - 5 to 6 tablespoons cold water, or more as needed - Preheat the oven to 350°F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive. - Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, youll have a few partial crackers from around the end to nibble on!) - Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature. 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. Save Save The post Vegan Cheesy Crackers appeared first on Robin Robertson.

The How Not to Die Cookbook

November 10 2017 Robin Robertson's Global Vegan Kitchen 

The How Not to Die Cookbook It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly.  The book comes out of December 5th, but you can pre-order now. The recipes in the book are based on Dr. Greger’s best-selling book, How Not To Die, and feature a variety of whole foods plant-based recipes, including Whole Roasted Cauliflower with Lemon Tahini Sauce: Roasted Vegetable Lasagna: Black Bean Burgers: and Super Salad with Garlic Caesar Dressing: If you’ve been wondering how to incorporate more of Dr. Greger’s “Daily Dozen” into your diet, then The How Not to Die Cookbook is the cookbook for you. The post The How Not to Die Cookbook appeared first on Robin Robertson.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. 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 West African Vegetable Stew appeared first on Robin Robertson.

Vegan Peanut Butter Cups

October 16 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Peanut Butter Cups    For bite-size versions of these delicious vegan Peanut Butter Cups, use small paper candy cups instead of the cupcake liners. To make these soy-free, use a soy-free vegan butter. Peanut Butter Cups - 1/­­2 cup vegan butter - 1 cup peanut butter - 1/­­2 teaspoon vanilla extract - 3/­­4 cup confectioners sugar - 16 ounces semisweet vegan chocolate chips - Melt the butter in a medium-size saucepan over low heat. Stir in the peanut butter and vanilla until well blended. Remove from the heat and stir in the sugar. Mix well until thoroughly combined, then refrigerate. - Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the choco- late is melted. - Use a small brush to coat the chocolate over the bot- tom and about 1/­­2 inch up the sides of 18 paper cup- cake liners. Reserve the remaining chocolate. Refrig- erate the cups until firm, about 10 minutes. - Scoop out about 1 1/­­2 tablespoons of the peanut but- ter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm. Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.   From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Vegan Peanut Butter Cups appeared first on Robin Robertson.

Curried Almond Sweet Potato Soup

October 3 2017 Robin Robertson's Global Vegan Kitchen 

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating. Curried Almond Sweet Potato Soup - 1 tablespoon neutral vegetable oil or 1/­4 cup water - 1 large yellow onion, chopped - 1 clove garlic, chopped - 1 (28-ounce) can crushed tomatoes - 5 cups vegetable broth or water - 2 large sweet potatoes, peeled and cut into 1-inch chunks - 2/­3 cup almond butter - 1 tablespoon curry powder - 1/­4 teaspoon cayenne pepper - Salt - 1/­4 cup chopped roasted almonds - Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. - Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes. - Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool. - Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds. 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 Curried Almond Sweet Potato Soup appeared first on Robin Robertson.

Clam-Free Chowder

September 19 2017 Robin Robertson's Global Vegan Kitchen 

Clam-Free ChowderOyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.   Clam-Free Chowder - 2 tablespoons vegan butter - 8 ounces oyster mushrooms, chopped - 1 yellow onion, chopped - 1 celery rib, minced - 1 garlic clove, minced - 2 cups peeled and diced potatoes - 2 bay leaves - 1 teaspoon dulse or nori flakes -  1/­2 teaspoon dried thyme -  1/­2 teaspoon Old Bay seasoning - 1 teaspoon salt -  1/­4 teaspoon ground black pepper - 2 cups vegetable broth -  1/­4 teaspoon liquid smoke -  1/­2 cup raw cashews, soaked in hot water for 1 hour, then drained - 2 cups unsweetened almond milk - 1 tablespoon minced fresh parsley - Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke. - While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley. 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 Clam-Free Chowder 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.

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.

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