Robin Robertson's Blog, page 12

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.

 

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

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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 (they’re even good cold!), or as a component in Seitan Oscar.

 

Heart Of Palm And Artichoke Cakes

1 tablespoon olive oil, plus more for frying
½ cup minced onion
¼ 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
¼ cup vegan mayo
¾ 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! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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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 ½-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! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Bánh Mì 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 mì is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh mì ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh Mì Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer.

Bánh Mì 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 jalapeño 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 jalapeños, 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 don’t 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, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer.

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Pulled Jackfruit BBQ Sandwiches

Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s 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
¼ teaspoon smoked paprika
Salt and ground black pepper
1 ½ 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! © 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! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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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 © 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.

 

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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 let’s 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 jalapeño, 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 © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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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 ½ cups cooked or 1 (15-ounce) can black beans, drained and rinsed
1 large tomato, diced
1 jalapeno, seeded and minced
¼ 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! © 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 ½ 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! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Street Fair Corn from NYC Vegan

I 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 © 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.

 

 

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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 © 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.

 

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