Robin Robertson's Blog, page 24

Curried Lentils with Carrots and Peas

 

Curried Lentils with Carrots and Peas is Recipe #24 of 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet.

Aromatic spices and coconut milk transforms pantry staples into a richly flavored stew. Serve over freshly cooked basmati rice or with some warm naan or other flatbread.

 

Curried Lentils with Carrots and Peas

from Vegan Planet by Robin Robertson

Serves 4 to 6

 Ingredients:

1 large onion, cut into chunks

2 garlic cloves, crushed

1 teaspoon chopped fresh ginger

1 tablespoon olive oil

2 teaspoons curry powder

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1?8 teaspoon ground cardamom or cloves (optional)

4 cups water

11/4 cups dried brown lentils, picked over and rinsed

2 large carrots, halved lengthwise and cut into thin half-moons

3/4 cup frozen green peas, thawed

1 cup unsweetened coconut milk

Hot cooked rice, to serve

 

Directions:

 1. In a food processor, puree the onion, garlic, and ginger.

 2. Heat the olive oil in a large saucepan over medium heat. Add the onion puree, cover, and cook to mellow the flavor, about 5 minutes, stirring a few times to make sure it doesn’t burn. Stir in all of the spices and cook, stirring, for 30 seconds. Add the water and bring to a simmer. Add the lentils, cover, and cook for 25 minutes. Add the carrots, cover, and continue to cook until tender, about 20 minutes more.

 3. When the lentils and carrots are tender, stir in the peas and coconut milk. Taste and adjust the seasonings, if needed. Simmer, uncovered, to incorporate the flavors, about 10 minutes. Serve hot over rice.

 

The post Curried Lentils with Carrots and Peas appeared first on Robin Robertson.

Red Bean Cakes with Creamy Coconut Sauce

Today’s recipe transforms a few common ingredients into a delicious main dish.  Red Bean Cakes with Creamy Coconut Sauce from the Revised Edition of Vegan Planet is simple to make and versatile.  For example,  you can use black beans and quinoa instead of red beans and rice, or change up the seasonings using different herbs and spices.

 

Red Bean Cakes with Creamy Coconut Sauce

from Vegan Planet by Robin Robertson

Serves 4

 

Ingredients:

2 tablespoons olive oil, divided

1 small red onion, chopped

1 small red bell pepper, seeded and chopped

1/2 cup chopped celery

1 large garlic clove, minced

1/2 teaspoon sweet paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne, or to taste

Salt and freshly ground black pepper

1 1/2 cups cooked pinto, kidney, or other red beans or 1 (15-ounce) can beans, rinsed and drained

1/2 cup cold cooked white or brown rice

2 tablespoons minced fresh parsley

1/3 cup raw cashews, soaked for at least 3 hours or up to overnight, then drained

1/2 to 3/4 cup unsweetened coconut milk

 

Directions:

1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season to taste with salt and pepper.

 

2. In a food processor, combine the beans, rice, parsley, salt and pepper to taste, and all but 1/3 cup of the sauteed onion mixture. Set aside the 1/3 cup of onion mixture for the sauce. Pulse the bean and rice mixture to combine well, leaving some texture intact. Shape the mixture into 4 patties. If the mixture is too soft, add a small amount of oats, bread crumbs, or ground nuts.

 

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the bean cakes and cook, turning once, until browned on both sides, 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.

 

4. In a blender or food processor, combine the drained cashews and the reserved 1/3 cup onion mixture and grind into a paste. Add 1/2 cup of the coconut milk and salt and pepper to taste and blend until smooth. If a thinner sauce is desired, add a little more coconut milk. Transfer to a small saucepan over low heat and cook, stirring, until hot. Transfer the hot bean cakes to a platter, pour the sauce over them, and serve.

 

The post Red Bean Cakes with Creamy Coconut Sauce appeared first on Robin Robertson.

Mahogany Eggplant

With just a little over a week to go of 30 Days of Vegan Cooking to celebrate World Vegan Month, today’s recipe is for Mahogany Eggplant.

In this recipe, tender slices of Japanese eggplant are steeped in a flavorful tamari broth, which gives it a rich mahogany color. I like to use small Japanese eggplants, but regular eggplants may be substituted, if necessary. To prepare this dish on the grill, brush the eggplant slices with a small amount of the sauce, then heat the remaining sauce separately to top the grilled eggplant.  The eggplant is especially good served over rice.

 

Mahogany Eggplant

from Vegan Planet by Robin Robertson

Serves 4

Ingredients:

 2 tablespoons neutral vegetable oil

3 Japanese eggplants, cut into 1/4-inch-thick diagonal slices

3 scallions, chopped

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1/4 cup water

3 tablespoons low-sodium tamari

2 tablespoons sake or dry white wine

1 teaspoon Asian chili paste

1/2 teaspoon natural sugar

 

Directions:

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the eggplant in batches and cook until browned on both sides, about 10 minutes total. Transfer to a plate and set aside.

2. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the scallions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the water, tamari, sake, chili paste, and sugar and simmer for 2 to 3 minutes, stirring to blend. Return the eggplant to the pan, tossing to coat it with the sauce. Cover and simmer until tender, about 10 minutes. Serve hot.

 

 

The post Mahogany Eggplant appeared first on Robin Robertson.

Banana Split Tea Bread

 

Today’s featured recipe is Banana Split Tea Bread — a delicious way to use up those over-ripe bananas!  What sets this flavorful banana bread apart from the rest is that it incorporates several banana-split ingredients for a surprising treat and lots of tasty goodies in every slice! 

Even though I call it a “tea” bread, serving it with a nice hot cup of tea is optional (but recommended!).

Banana-Split Tea Bread

from Vegan Planet by Robin Robertson

Makes 1 loaf

 

Ingredients:

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 medium-size very ripe bananas, peeled and cut into chunks

3/4 cup plain unsweetened nondairy milk

3/4 cup natural sugar

1 1/2 teaspoons pure vanilla extract

1/3 cup vegan semisweet chocolate chips

1/4 cup chopped unsalted dry-roasted peanuts or other nuts

1/4 cup drained crushed pineapple, blotted dry

1/4 cup dried cherries

 

Directions:

1. Preheat the oven to 375°F. Lightly oil a 5 x 9-inch loaf pan and set aside.

2. In a large bowl, combine the flour, baking powder, and salt and set aside.

3. In a food processor, combine the bananas, nondairy milk, sugar, and vanilla and process until smooth. Add to the flour mixture and mix well. Fold in the chocolate chips, nuts, pineapple, and cherries, then transfer to the prepared pan.

4. Bake on the center oven rack until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Allow to cool in the pan on a wire rack before removing from the pan and slicing.

 

 

I hope you’re enjoying this celebration of World Vegan Month with 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet.

The post Banana Split Tea Bread appeared first on Robin Robertson.

Tempting Tempeh Sandwiches

Today’s recipe in my 30 Days of Vegan Cooking is for Tempting Tempeh Sandwiches. One taste will tell you they’re called “tempting” for a reason!

The flavorful spread, made with tempeh, bits of celery, pineapple, and cashews, and seasoned with a sriracha mayo, will have you licking the bowl when you make it. In addition to using for sandwiches and wraps, the spread is also great spooned into lettuce leaves or celery, or spread on crackers.

 

Tempting Tempeh Sandwiches

from Vegan Planet by Robin Robertson

Serves 4

If you prefer a finer texture to this spread you can combine all of the ingredients in a food processor and pulse to the desired consistency.

 

Ingredients

1/4 cup vegan mayonnaise, homemade or purchased

2 teaspoons prepared mustard

2 tablespoons rice vinegar

1 tablespoon low-sodium tamari

1/2 teaspoon sriracha

8 ounces tempeh, steamed and cooled

1/2 to 3/4 cup finely chopped fresh or canned pineapple, blotted dry

2 celery ribs, minced

4 scallions, minced

1/2 cup unsalted dry-roasted cashews, chopped or crushed

1/4 to 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 slices bread of choice (or 4 wraps)

Lettuce leaves

 

Directions

1. In a mixing bowl, combine the mayo, mustard, vinegar, tamari, and sriracha. Mix until well blended. Finely chop the steamed and cooled tempeh and add it to the bowl. Stir in the pineapple, celery, scallions, and cashews and season with salt and pepper. Mix well.  The sandwich filling can be used immediately or covered and refrigerated for later use.

 

2. To make the sandwiches, spread the tempeh mixture onto 4 slices of your favorite bread, top with lettuce leaves and the remaining bread, and serve.

 

The post Tempting Tempeh Sandwiches appeared first on Robin Robertson.

Lemony Green Pea Risotto

Today’s featured recipe is a light and luscious risotto punctuated by green peas and lemon. This recipe is #19 of 30 Days of Vegan Cooking to celebrate World Vegan Month.

Lemony Green Pea Risotto

from Vegan Planet by Robin Robertson

Serves 4

 

Ingredients

5 cups vegetable broth

1 tablespoon olive oil

1 1/2 cups Arborio rice

1/2 cup minced scallions

1 cup fresh or thawed frozen baby peas

2 teaspoons fine lemon zest

3 tablespoons fresh lemon juice

1/2 to 1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Directions

1. Bring the broth to a simmer in a medium-size saucepan over medium heat. Reduce the heat to low and continue to simmer.

 

2. In a large skillet or saucepan, heat the oil over medium heat. Add the rice and scallions and stir until coated with oil. Add 1/2 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed. Continue adding the broth 1/2 cup at a time, stirring until the liquid is absorbed, until the rice is tender but firm and the mixture is thick and creamy, about 25 minutes. You may not need to use all of the broth.

 

3. About 10 minutes before the risotto is finished, stir in the peas, lemon zest, lemon juice, salt (the amount needed will depend on the saltiness of your broth), and pepper.  Taste and adjust the seasonings, if needed. Spoon into shallow bowls and serve hot.

The post Lemony Green Pea Risotto appeared first on Robin Robertson.

UPDATE: One-Dish Vegan Blog Tour

There is so much going on with the One-Dish Vegan Blog Tour, I thought it best to post an updated schedule so you can have it handy.  There are so many wonderful bloggers participating and most of them are also doing cookbook giveaways in addition to featuring a recipe from the book, so be sure to stop by and visit them all — and enter all the giveaways for more chances to win!

Here is the updated list of the participants in the One-Dish Vegan Blog Tour — with direct links to take you to each post.  Some of  the dates have been pinned down yet, so check back for more updates!

ONE-DISH VEGAN BLOG TOUR

Veggie Girl – November 5

Olives for Dinner – November 10

Veg Kitchen  – November 11

Plant-Based Dietician – November 12

Pickles & Honey – November 12

Chic Vegan – November 14

Keepin’ It Kind – November 15

Cathe’s Kitchen – November 16

Vegan Appetite – November 18

Positively Vegan – November 18

Kim Cooks Veg 4U – November 18

Vegan Richa – November 19

Julie’s Kitchen – November 20

Healthy Slow-Cooking – November 22

 

also participating: date TBA:

Allison’s Gourmet

Hungry Vegan

Ugly Food Tastes Better

Glue and Glitter

Cupcakes and Kale

 

 

 

The post UPDATE: One-Dish Vegan Blog Tour appeared first on Robin Robertson.

Flax-Berry Pancakes

Happy Monday!  How about some Flax-Berry Pancakes to get this week rolling? 

I hope you are all enjoying my 30 Days of Vegan Cooking to celebrate World Vegan Month featuring with recipes from the Revised Edition of Vegan Planet. 

Flax-Berry Pancakes

from Vegan Planet by Robin Robertson

Serves 4

Many people include flaxseeds as part of their daily diets because they are an important source of omega-3 fatty acids. Ground flaxseeds blended with water are used to replace eggs in this pancake recipe—a nutritious way to start your day. Blueberries are the classic fruit choice, but feel free to substitute another fruit, if you like. Serve with pure maple syrup or blueberry sauce.

 

Ingredients

1 1/2 cups unbleached all-purpose flour

3 tablespoons natural sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons ground flaxseeds

1/4 cup water

1 1/4 cups nondairy milk

1 teaspoon pure vanilla extract

3/4 cup fresh blueberries, picked over, or thawed frozen blueberries

 

Directions

1. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.

2. In a blender, combine the flaxseeds and water and blend until viscous. Add the nondairy milk and vanilla and blend until smooth.

3. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just moist. Fold in the berries.

4. Preheat the oven to 200°F. Heat a lightly oiled griddle or large nonstick skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, about 2 minutes. Flip the pancake with a metal spatula and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes.

The post Flax-Berry Pancakes appeared first on Robin Robertson.

Three-Flavor Vegetable Pancit

 

And on the 17th Day of 30 Days of Vegan Cooking there was Three-Flavor Vegetable Pancit, of course!

Although the recipe calls for a small amount of tofu, seitan, and tempeh (it’s a great way to use up leftovers), the dish is equally delicious if made with just one of them – or you could leave them all out and add sliced mushrooms instead — or just some extra vegetables. Reconstituted soy curls are also great in this dish.  The point is, use whatever you like or have on hand – the recipe is very versatile.

 

Three-Flavor Pancit

from Vegan Planet by Robin Robertson

Serves 4

 Ingredients

8 ounces wheat or rice vermicelli

2 teaspoons dark sesame oil

2 tablespoons neutral vegetable oil

6 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch dice

4 ounces seitan, cut into thin strips

1 cup crumbled steamed tempeh

1 small onion, chopped

2 to 3 garlic cloves, minced

2 teaspoons grated fresh ginger

4 cups shredded cabbage

2 carrots, shredded

4 scallions, chopped

1/2 cup water

1 cup fresh or thawed frozen peas

4 tablespoons low-sodium tamari

1 tablespoon fresh lime or lemon juice

2 tablespoons minced fresh cilantro, for garnish

Lime or lemon wedges, to serve

Crushed peanuts, optional garnish

 

Directions

1. Cook the vermicelli according to the package directions. Drain and transfer to a bowl. Toss with the sesame oil and set aside.

 

2. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, about 7 minutes. Transfer to a medium-size bowl. Add the seitan to the same skillet and cook until browned, about 5 minutes. Transfer to the bowl with the tofu. Add the tempeh and cook until browned, about 7 minutes. Transfer to the bowl with the tofu and seitan.

 

3. Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the onion, garlic, ginger, cabbage, carrots, and scallions and cook, stirring, until softened, 5 to 7 minutes. Stir in up to 1/2 cup of water so the vegetables don’t stick. Add the peas and the reserved tofu, tempeh, and seitan. Add 1 tablespoon of the tamari and stir to coat. Add the noodles, lime juice, and the remaining 3 tablespoons tamari and cook until hot, about 5 minutes, tossing gently to combine. Garnish with the cilantro and serve hot with the lime wedges. Sprinkle with peanuts if using.

 

Be sure to stop by the Virtual Vegan Potluck to get my recipes for Spicy Walnut Green Beans (and lots of other great recipes).

And stop by here tomorrow for Recipe #18 – Flax-Berry Pancakes, and an updated schedule for the One-Dish Vegan Blog Tour.

The post Three-Flavor Vegetable Pancit appeared first on Robin Robertson.

Savory Pumpkin Bites with Green Chile Aioli

This time of year, we can’t seem to have enough pumpkin recipes, so today’s featured recipe in 30 Days of Vegan Cooking adds another one for your consideration.  I present Recipe #16 from the Revised Edition of Vegan Planet: Savory Pumpkin Bites with Green Chile Aioli. 

Pumpkin, walnuts, and sage combine to give these tasty bites a rich depth of flavor. But it’s the accompanying green chile aioli that sends them over the top.  You can shape them into small 1-inch balls or flatten them a bit into small 2-bite patties.

 

Savory Pumpkin Bites with Green Chile Aioli

from Vegan Planet by Robin Robertson

Serves 4

 

 Ingredients

1 tablespoon olive oil or 1/4 cup water

1/2 cup chopped onion

2 garlic cloves, minced

2 teaspoons chopped fresh sage

1/2 cup old-fashioned rolled oats

3/4 cup finely ground walnuts

2/3 cup canned solid-pack or pure pumpkin puree

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Green Chile Aioli (recipe follows)

 

Directions

1. Preheat the oven to 375°F. Coat a baking sheet with cooking spray and set aside. Heat the oil or water in a small skillet over medium heat. Add the onion, cover, and cook for 5 minutes to soften. Uncover, stir in the garlic and sage, and cook until the liquid is absorbed, about 1 minute longer. Set aside.

 

2. In a food processor, process the oats to a powder. Add the walnuts, pumpkin, baking powder, salt, and pepper. Add the reserved onion mixture and process until well combined. Shape the mixture into 1 to 1 1/2-inch balls (or flatten them into patties) and transfer to the prepared baking sheet. Bake until firm and the bottoms are golden brown, about 15 minutes. Serve with the aioli.

 

 Green Chile Aioli

from Vegan Planet by Robin Robertson

Makes about 3/4 cup

 This easy and flavorful aioli is fabulous with the pumpkin bites, but can also be slathered onto sandwiches or used as a dipping sauce for vegetables or baked tofu.

 

Ingredients

1/2 cup vegan mayonnaise, homemade or purchased

2 garlic cloves, crushed

2 tablespoons fresh lemon or lime juice

2 tablespoons finely minced mild canned green chiles

1 teaspoon green Tabasco sauce

Salt and pepper to taste

 

Directions

Combine all of the ingredients in a small bowl and mix well. Taste and adjust the seasonings, if needed. Serve with the pumpkin bites.

 

The post Savory Pumpkin Bites with Green Chile Aioli appeared first on Robin Robertson.