Robin Robertson's Blog, page 11

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 © 2014, Andrews McMeel Publishing.

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Curried Almond Sweet Potato Soup

This 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. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Giardiniera Mac and Cheese

Italian pickled mixed vegetables, called giardiniera, can be quite tart, so it’s 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 © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Clam-Free Chowder

Oyster 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
½ teaspoon dried thyme
½ teaspoon Old Bay seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups vegetable broth
¼ teaspoon liquid smoke
½ 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! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Seitan Jagerschnitzel

Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.

 

Seitan Jagerschnitzel

2 tablespoons olive oil
4 seitan cutlets or 8 ounces seitan, thinly sliced
Salt and freshly ground black pepper
1 small onion or 2 shallots, minced
1 teaspoon tomato paste
8 ounces fresh mushrooms (single variety or assorted), thinly sliced
1/3 cup dry white wine
1 tablespoon soy sauce
1/2 to 1 teaspoon caraway seeds, crushed or whole
1 teaspoon sweet Hungarian paprika
1/2 teaspoon dried thyme (optional)
1 1/2 cups vegetable broth
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1 teaspoon browning sauce (optional) ((Kitchen Bouquet or Gravy Master are vegan))
1/2 cup vegan sour cream



Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes.
Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes. Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through.

From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC.

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Vegan Cheesy Grits and Greens with Smoky Mushrooms

The 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 they’re 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 © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

 

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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. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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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 Joe’s 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 it’s 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 © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Seitan Satays with Ginger-Peanut Sauce

Seitan 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 cayenne
Orange 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. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.  

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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. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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