Robin Robertson's Blog, page 25

Virtual Vegan Potluck: Spicy Walnut Green Beans

If you don’t want the heat of the red pepper flakes, there’s no need to pass on this dish – it’s very flavorful without them. Mirin is a sweet Japanese cooking wine made from rice. It is available in supermarkets, Asian markets, and natural food stores. To make this soy-free, use coconut aminos instead of tamari.

 

Ingredients:

1 1/2 pounds green beans, trimmed
2 tablespoons walnut butter
2 tablespoons wheat-free tamari
2 teaspoons toasted sesame oil
1 tablespoon mirin or water
1/2 teaspoon sugar
1 tablespoon neutral vegetable oil
1 large clove garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon red pepper flakes, or to taste

Preparation:

Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.

In a small bowl, combine the walnut butter, tamari, sesame oil, mirin, and sugar and set aside.

Heat the oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.

When all the beans have been removed, add the garlic, ginger, and red pepper flakes to the same pan and stir-fry for 10 seconds.

Return the beans to the pan and stir-fry for 30 seconds.

Add the reserved walnut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.

 

Serves 4

 

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

 

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Crispy Kale Strips

When I worked in restaurants back in the 1980s, I used to deep-fry kale to use as a garnish for some of the menu items.  Little did I know that many years later, healthier versions of crispy kale would taken the culinary world by storm. 

The original Vegan Planet pre-dates the meteoric rise of the popular kale chips that are now seen virtually everywhere.  To keep up with the times, the new Revised Edition of Vegan Planet has a recipe called Crispy Kale Strips.

It’s a foundational recipe with lots of room for variation. I prefer strips, but you can cut or tear your kale into squarish shapes if you prefer. You can also season however you like— toss with nutritional yeast, your favorite herbs, or a spice blend such as curry or Jamaican jerk seasoning — or even pizza seasoning or chocolate.  

Crispy Kale Strips

from Vegan Planet by Robin Robertson

Makes about 5 cups

 

Ingredients

1 bunch kale

1 tablespoon olive oil

Salt

Directions

1. Preheat the oven to 325°F. Remove any thick stems from the kale. After washing the kale leaves, dry them well in a salad spinner or in a clean dishtowel—they should be very dry in order to get crispy. Stack the leaves and cut them into thin strips.

2. Transfer to a bowl and drizzle with the olive oil, tossing to coat. Transfer the kale strips to a baking sheet in a single layer. Bake for 15 minutes, remove any pieces that are crisp and flip any pieces that are not, and return to the oven until crisp, about 10 minutes longer. Remove from the oven and sprinkle with salt to taste.

 

 

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Chickpeas Vindaloo

30 Days of Vegan Cooking continues with Chickpeas Vindaloo – Recipe #14 from the Revised Edition of Vegan Planet. This spicy Indian favorite is easy to make at home and is best served over freshly cooked basmati rice.

Chickpeas Vindaloo

from Vegan Planet by Robin Robertson

Serves 4 to 6

 

Ingredients

1 tablespoon olive oil or 1/4 cup water

1 large onion, chopped

1 green or red bell pepper, seeded and cut into 1/2-inch dice

1 serrano chile, seeded and minced

1 large sweet potato, peeled and cut into 1-inch dice

3 cups small cauliflower florets

3 garlic cloves, minced

2 teaspoons grated fresh ginger

2 teaspoons yellow curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

1 (28-ounce) can diced tomatoes, undrained

3 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed and drained

2 to 3 tablespoons white wine vinegar

1/2 cup water, or more if needed

1 cup fresh or thawed frozen peas

Hot cooked rice, to serve

 

Directions

Heat the oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper, chile, sweet potato, cauliflower, garlic, and ginger. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the spices and cook, stirring, for 1 minute.

Stir in the tomatoes and their juice, chickpeas, vinegar, and water and bring to boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 15 to 20 minutes. Uncover, stir in the peas, then taste and adjust the seasonings, if needed.

Cook uncovered for 10 minutes longer to blend the flavors. If the stew is too thick, add a little more water. Serve hot over rice.

 

Are you keeping up with the One-Dish Vegan Blog Tour? Lots of sample recipes, great photos, and chances to win a copy of the book!

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Roasted Brussels Sprouts with Pistachios and Capers

Bonus post today! 

So many people have asked me for the recipe for the Roasted Brussels Sprouts with Pistachios and Capers that I made last Thanksgiving.  Well, it took me nearly a year, but I finally wrote it down.

I’ve also made this with walnuts instead of pistachios and dried cranberries instead of capers.  I love it either way!

 

Roasted Brussels Sprouts with Pistachios and Capers

1 1/2 pounds Brussels sprouts, trimmed and halved or quartered (depending on the size)

4 tablespoons olive oil

Salt and freshly ground pepper

 1/3 cup pistachios

2 tablespoons fresh lemon juice

1 teaspoon agave nectar

2 tablespoons capers

 

Preheat the oven to 425° F.  In a bowl, combine the Brussels sprouts with 3 tablespoons of the oil and season with salt and pepper to taste . Spread the Brussels sprouts in a single layer on a large rimmed baking sheet  (lined with parchment paper, if desired). Roast for 25 to 30 minutes, stirring once or twice, or until tender and slightly caramelized.

About 4 minutes before the Brussels sprouts are done roasting, sprinkle them with the pistachios.

 In a small bowl,  blend the lemon juice and agave with the remaining 1 tablespoon of oil and salt and pepper to taste. Stir in the capers.

Transfer the hot Brussels sprouts and pistachios to a serving bowl, pour on the caper mixture and toss to combine. Serve immediately.

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Peach Crisp with Almond Butter Cream

Peach Crisp with Almond Butter Cream is today’s recipe in the 30 Days of Vegan Cooking feature to celebrate World Vegan Month.

Peach season may have come and gone, but this recipe can be enjoyed year ’round using frozen peach slices or by substituting fresh seasonal fruit such as apples or pears.  If you use apples, be sure to slice them super-thin so that they cook faster.  Even so, you’ll probably need to bake the crisp for about 20 minutes longer if using a “hard” fruit like apple.  I’ve also tried this crisp with berries and mango — the crunchy topping and creamy sauce are great on all of them!  This dessert is best served warm out of the oven.

 

 

Peach Crisp with Almond Butter Cream

from Vegan Planet by Robin Robertson

Serves 8

 Ingredients

6 large ripe peaches, peeled, pitted, and sliced, or 4 cups frozen sliced peaches(or your choice of other sliced fruit)

1/2 cup slivered almonds

1/2 cup plus 1 tablespoon unbleached all-purpose flour

1/2 cup natural sugar ( or more, if needed)

2 tablespoons fresh lemon juice

3/4 teaspoon ground cinnamon or allspice

1/2 cup old-fashioned rolled oats

3 tablespoons neutral vegetable oil

1 recipe Almond Butter Cream (recipe follows)

 

Directions

1. Preheat the oven to 375°F. Lightly oil a shallow 1 1/2-quart baking dish and set aside.

 2. In a large bowl, combine the peaches, almonds, 1 tablespoon of the flour, 1/4 cup of the sugar, the lemon juice, and 1/4 teaspoon of the cinnamon. (Add more sugar to taste if your fruit isn’t especially sweet.) Mix gently and transfer to the prepared dish.

 3. In small bowl, combine the remaining 1/2 cup flour and 1/4 cup sugar, the oats, oil, and remaining 1/2 teaspoon cinnamon. Use your hands or a pastry blender to mix well until crumbly. Sprinkle evenly over the peach mixture and bake on the center oven rack until the fruit bubbles in the middle and the topping is browned, about 30 minutes.

 4. To serve, spoon into 8 individual dishes while still warm and top with a dollop of the almond cream.

  

Almond Butter Cream

from Vegan Planet by Robin Robertson

Makes about 1 1/2 cups

 Seductively rich and deceptively healthful, this versatile topping can be served on pies, bread pudding, fruit, and even pancakes—just use your imagination.

 

Ingredients

1/4 cup almond butter

1/4 cup vegan butter

1/2 teaspoon pure vanilla or almond extract

1/2 cup confectioners’ sugar

Almond milk, as needed

 

Directions

Combine the almond butter, vegan butter, and vanilla in a food processor and blend until smooth. Add the confectioners’ sugar and process until smooth and creamy. If a thinner consistency is desired, add a little almond milk (up to 1/3 cup) and process until it is incorporated. Use right away or store in the refrigerator, tightly covered, for up to 1 week.

 

BLOG TOUR REMINDER:  Keep checking back to the One-Dish Vegan Blog Tour post for updated links to the various blogs that are participating.  You will be rewarded with great recipes, photos, and many chances to win a copy of One-Dish Vegan — lots of giveaways going on right now!

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Polenta-Stuffed Red Bell Peppers

Polenta-Stuffed Red Bell Peppers is today’s recipe in 30 Days of Vegan Cooking to celebrate World Vegan Month. 

These bright red peppers stuffed with yellow polenta studded with sun-dried tomatoes are as pretty as a picture—and they taste great, too. For easy cleanup, prepare them ahead of time so you can wash up all the pots and pans. Then, just pop in the oven at dinnertime and bake and serve in the same pan. 

As with all the recipes in this feature, this one is from the Revised Edition of Vegan Planet, to be published in January, but available for pre-order now on Amazon.

 

Polenta-Stuffed Red Bell Peppers

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

4 cups water

1 1/2 teaspoons salt, plus more for seasoning

2 tablespoons olive oil

1 1/2 cups medium-ground yellow cornmeal

4 large red bell peppers

1 small onion, minced

3 garlic cloves, minced

1/3 cup chopped oil-packed or rehydrated sun-dried tomatoes

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

Freshly ground black pepper

 

Directions

1. In a large saucepan, combine the water, salt, and 1 tablespoon of the oil and bring to a boil over high heat. Reduce the heat to medium and gradually whisk in the polenta, stirring constantly to avoid lumps. Cook, stirring, until the polenta begins to pull away from the sides of the pan, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 350°F. Bring a large pot of water to a boil over high heat. Slice off the tops of the peppers and remove the seeds and ribs. Plunge the peppers into the boiling water and cook until slightly softened, about 3 minutes. Remove from the water with tongs and set aside, cut sides down, to drain.

3. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

4. In a large bowl, combine the polenta, onion mixture, tomatoes, parsley, basil, and salt and pepper to taste. Mix well. Fill the peppers with the polenta mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the peppers are tender and the stuffing is hot, about 30 minutes. Serve hot.

 

 

 

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Za’tar-Spiced Bean Patties

If you’re looking for something different and delicious to make for dinner, try these Za’tar-Spiced Bean Patties with a creamy curry sauce.  If you’re not familiar with za’tar, it’s an herb blend usually made up of sumac, thyme, oregano, and hyssop.  Look for it online or in gourmet shops or specialty markets. The name also can refer to a wild oregano grown in the Middle East. If you cannot find za’tar, substitute a blend of dried thyme, mint, and oregano and you’re good to go.

The creamy richness of the sauce is an ideal complement to the spicy bean patties. You can vary the size of the patties according to your preference, from bite-size on up. You also can shape them into balls or logs, if you prefer, and serve them over basmati rice.

This is Recipe #11 in my 30 Days of Vegan Cooking featuring recipes from the soon-to-be-published Revised Edition of Vegan Planet.

Let me know if you’re enjoying this feature — I’d love to hear from you.  By the way, if you tried to contact me via my website in the last couple months, I may not have received it due to a technical glitch, so please try again!

Za’tar-Spiced Bean Patties with Curry Sauce

from Vegan Planet by Robin Robertson

Serves 4

 Ingredients

 1 large Yukon Gold potato, peeled and diced

 1 medium-size carrot, chopped

 1 cup cooked or canned brown lentils, well drained

 1 cup cooked or canned chickpeas, rinsed and drained

 1 garlic clove, crushed

 2 tablespoons dried za’tar (see headnote)

 Salt

 2 tablespoons olive oil, divided

 1 small onion, chopped

 1 tablespoon curry powder

 1/2 teaspoon natural sugar

 1/2 teaspoon cayenne

 1/2 cup diced fresh or canned tomatoes, well drained

 3/4 cup plain unsweetened nondairy milk

 

Directions

1. Steam the potato and carrot over boiling water until tender, about 10 minutes. Set aside to cool. Blot dry.

2. Blot the lentils and chickpeas dry and place in a food processor. Add the potato and carrot, garlic, za’tar, and salt to taste. Pulse to combine, being careful not to overprocess, so that some of the texture remains. Shape into 4 large or 8 small patties. If the mixture is too soft, add a small amount of oats, bread crumbs, or ground nuts.

3. Preheat the oven to 275°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Working in batches, add the patties and cook, turning once, until they are browned on both sides, about 3 minutes per side. Place the browned patties on a baking sheet and keep warm in the oven.

4. Heat the remaining 1 tablespoon olive oil in a medium size saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the curry powder, sugar, and cayenne, then add the tomatoes. Simmer until the tomatoes break up and become saucy, about 5 minutes.

5. Place the sauce mixture in a blender and process until smooth. Add as much of the nondairy milk as needed to achieve the desired consistency. Return the sauce to the saucepan and heat over low heat, then taste and adjust the seasonings, if needed. Serve the patties topped with the sauce.

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Penne Puttanesca

Puttanesca sauce is hands-down my favorite way to sauce pasta, so I’m especially happy to present today’s edition of 30 Days of Vegan Cooking: Penne Puttanesca from the Revised Edition of Vegan Planet — recipe #10.

If you can find flavorful gaeta olives (available in Italian markets and well-stocked supermarkets), they are especially good in this sauce. If unavailable, substitute another high-quality black olive such as kalamata. The recipe calls for three to five minced garlic cloves, but if you’re a garlic lover like I am, you can always add an extra one or two. Also, feel free to substitute your favorite pasta for the penne — virtually any pasta shape is great when sauces with this delicious sauce that takes just minutes to make.

 

Penne Puttanesca

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

2 tablespoons olive oil

3 to 5 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

½ cup pitted and sliced black gaeta olives

¼ cup pitted and sliced green olives

2 tablespoons capers, drained and chopped

½ teaspoon red pepper flakes

Salt and freshly ground black pepper

12 ounces to 1 pound penne or your favorite pasta

2 tablespoons minced fresh parsley

 

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, for 10 to 15 minutes to blend the flavors.

2. While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Cook the penne, stirring occasionally, until al dente.

3. Drain the pasta and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Sprinkle with the parsley and serve hot.

 

 

 

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Tiramisu Cheesecake

30 Days of Vegan Recipes continues today with dessert!  Specifically, a Tiramisu Cheesecake that has everything you love about tiramisu combined with a great cheescake texture.

Mascarpone cheese is traditional in tiramisu, but I use tofu and vegan cream cheese (you can use storebought vegan cream cheese or make your own with the recipe provided below)  to transform the classic dessert into an amazing dairy-free cheesecake with bold flavors reminiscent of the classic “pick me up” dessert. You can garnish it with chocolate curls or shaved chocolate, dust it with cocoa powder, or top it with chocolate chips as shown in the photo.

 

Tiramisu Cheesecake

from Vegan Planet by Robin Robertson

Serves 8

Ingredients

1½ cups vegan vanilla wafer crumbs

3 to 4 tablespoons vegan butter, melted

16 ounces vegan cream cheese, homemade (below) or purchased

1 (12- to 16-ounce) package firm silken tofu, drained

¾ cup natural sugar

2 tablespoons cornstarch

2 tablespoons strong brewed coffee

1 tablespoon brandy, rum, or Kahlúa or 1 teaspoon brandy extract or rum extract

Shaved vegan chocolate

 

Directions

1. Bring all of the ingredients to room temperature. Preheat the oven to 350°F. Lightly oil the inside of an 8- or 9-inch springform pan.

2. In a small bowl, combine the crumbs and as much of the melted butter as needed to moisten the crumbs when stirred with a fork. Press the crumb mixture evenly into the bottom and up the sides of the prepared pan. Bake for 5 minutes, then set aside to cool.

3. In a food processor, combine the cream cheese and tofu until smooth. Add the sugar, cornstarch, coffee, and brandy. Process until smooth.

4. Scrape the mixture evenly into the prepared crust. Bake on the center oven rack until firm, about 45 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from the oven and set aside to cool to room temperature. When the cheesecake is completely cool, cover and refrigerate for at least several hours or up to overnight.

5. To serve, remove the sides of the pan, using a knife to loosen it if necessary. Scatter the shaved chocolate over the top of the cheesecake, and cut into wedges.

 

Vegan Cream Cheese

Makes about 2 cups (about 10 ounces)

Easy to make at home, this vegan cream cheese is more economical than buying it ready-made. You can use this in any recipe calling for vegan cream cheese.

Ingredients

1 cup raw cashews, soaked for at least

3 hours or up to overnight, then drained

1½ tablespoons fresh lemon juice

1½ tablespoons apple cider vinegar

1 teaspoon mellow white miso paste

1 teaspoon agave nectar

6 ounces firm silken tofu, drained and blotted dry

½ teaspoon salt

 

Directions

Combine the drained cashews, lemon juice, vinegar, miso, and agave in a food processor or high-speed blender and process until smooth. Add the tofu and salt and process until completely smooth and well blended. Transfer to a container with a tight-fitting lid, cover, and refrigerate until needed. Properly stored, it will keep well for up to 4 days.

 

 

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Shredded Vegetable Fritters

Today’s featured recipe  is Shredded Vegetable Fritters.  These fritters are supremely versatile, not just because you can make them using different vegetables, but you can change up the seasonings as well. For example, a dash of curry powder will change their character, as will substituting cilantro for the parsley or adding some minced hot chile.  You can also leave out the cumin and coriander in favor of thyme and sage for a great Thanksgiving side dish.  Depending on how you season the fritters, you can serve them with vegan sour cream, applesauce, chutney, salsa, or cranberry sauce.

I hope you’re enjoying this 30 Days of Vegan Cooking feature from the Revised Edition of Vegan Planet.  I’d love to hear what you think so far!

Shredded Vegetable Fritters

from Vegan Planet by Robin Robertson

Serves 4

Use a hand grater or the shredding disk of a food processor to shred the vegetables. If you don’t have oat flour on hand, you can grind it yourself in a food processor using rolled oats.

 

Ingredients

1 small red onion, shredded

1 large sweet potato, peeled and shredded

1 carrot, shredded

3 scallions, minced

1 tablespoon minced fresh parsley

1/2 cup oat flour

1 teaspoon baking powder

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

Neutral vegetable oil for frying

 

Directions

1. Preheat the oven to 250°F. Combine the shredded onion, sweet potato, and carrot in a colander. Press out the liquid and transfer the vegetables to a large bowl. Stir in the scallions, parsley, flour, baking powder, coriander, salt, pepper, and cumin and mix well. If the mixture is too dry, stir in a small amount of plain unsweetened nondairy milk. If the mixture is too wet, sprinkle on a little more flour.

2. Pour a thin layer of oil in a large nonstick skillet and heat over medium-high heat. Scoop out a large spoonful of the vegetable mixture and press against it with your hand to tightly pack. Place the fritter in the hot pan and cook until golden brown on both sides, about 4 minutes per side. Drain the cooked fritter on paper towels, then transfer to the oven to keep warm. Repeat until all of the vegetable mixture is used, adding more oil to the pan as needed. Serve hot.

 

 

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