Robin Robertson's Blog, page 26

Scallion Pancakes with Sesame Seeds

Lucky #7 recipe of the day in my 30 Days of Vegan cooking is Scallion Pancakes with Sesame Seeds.  You can make these as two large pancakes and cut them into wedges to serve, or make lots of little pancakes — it’s up to you.  These are so easy to make and so delicious!

Here’s the recipe from the Revised Edition of Vegan Planet — due out in January, but available for pre-order now on Amazon.)

 

Scallion Pancakes with Sesame Seeds

from Vegan Planet by Robin Robertson

Makes 2 large pancakes (or several smaller ones)

 

Ingredients

2 cups unbleached all-purpose flour

¾ teaspoon salt

1 cup boiling water, or more as needed

1 tablespoon toasted sesame oil

¾ cup minced scallions

2 tablespoons sesame seeds

1 tablespoon neutral vegetable oil

Ginger-Lime Dipping Sauce (below)

 

Directions

1. Place the flour and salt in a food processor. With the machine running, slowly add the water through the feed tube, adding a little more water, if necessary, until a dough ball forms. Remove from the food processor, cover with plastic wrap or a damp cloth, and let rest for 30 minutes.

2. Divide the dough into 2 pieces. Set one aside and cover. On a floured work surface, roll out the other piece of dough into a circle about ¼ inch thick. Brush on half of the sesame oil and press half of the scallions and half of the sesame seeds into the dough. Set aside and repeat with the remaining dough ball, sesame oil, scallions, and sesame seeds.

3. Heat half of the vegetable oil in a large nonstick skillet over medium heat. Place one of the pancakes in the pan and cook until golden brown on both sides, turning once, 5 to 7 minutes total. Repeat with the remaining oil and pancake.

4. Cut the pancakes into wedges and serve hot with the dipping sauce on the side.

 

 

Ginger-Lime Dipping Sauce

from Vegan Planet by Robin Robertson

Makes about ½ cup

 

 Ingredients

1 scallion, finely chopped

1 garlic clove, minced

2 teaspoons grated fresh ginger

¼ cup low-sodium tamari

2 tablespoons fresh lime juice

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

½ teaspoon red pepper flakes

½ teaspoon natural sugar

 

Directions

1. In a small bowl, combine the scallion, garlic, and ginger. Stir in the tamari, lime juice, vinegar, sesame oil, red pepper flakes, and sugar. Blend well.

 2. Cover tightly and refrigerate until ready to use. This sauce will keep for several days, but the flavors will intensify the longer it is kept.

 

The post Scallion Pancakes with Sesame Seeds appeared first on Robin Robertson.

Curried Cauliflower Pakoras

30 Days of Vegan Cooking continues with Recipe # 6: Curried Cauliflower Pakoras. Much like the tempura of Japan or fritto misto of Italy, these classic batter-dipped fritters of India lend themselves to almost any vegetable. Try the cauliflower as suggested here, or use sliced zucchini, bell pepper, broccoli, or onion—or any combination. Serve with your favorite chutney or a tamarind dipping sauce.

Curried Cauliflower Pakoras

from Vegan Planet by Robin Robertson

Serves 4

Ingredients:

1 small head cauliflower, trimmed and cored

½ cup unbleached all-purpose flour

½ cup chickpea flour

1 teaspoon salt

¾ teaspoon baking powder

½ teaspoon ground cumin

½ teaspoon ground coriander

1 cup water or club soda, as needed

Neutral vegetable oil, for frying

Chaat masala (optional; see Note)

Chutney, to serve

 

Directions:

1. Preheat the oven to 275°F. Cut the cauliflower into slices about ¼ inch thick. You will end up with cross sections of the florets and some of them will fall apart—that’s okay. Set aside.

2. In a large bowl, combine the flours, salt, baking powder, cumin, coriander, and enough water to make a smooth batter. Mix well.

3. Heat about 1 inch of oil in a large, deep skillet over medium-high heat. It’s hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices and pieces in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 3 minutes per side. Transfer to paper towels to drain and sprinkle with chaat masala, if using. Place in a baking pan and keep warm in the oven until all of the slices are fried. Serve hot with your favorite chutney.

NOTE: Chaat masala is a spice blend used as a condiment to sprinkle on Indian appetizers such as pakoras. This seasoning usually contains powdered mango and dried pomegranate seed.

 

I hope you’re enjoying this recipe feature from the Revised Edition of Vegan Planet!

The post Curried Cauliflower Pakoras appeared first on Robin Robertson.

One-Dish Vegan Blog Tour

Today is the beginning of the One-Dish Vegan Blog Tour!  During the next few weeks I will be “traveling” to various blogs with recipes from my new book, One-Dish Vegan. 

The first stop on the tour is Veggie Girl.  Check out all the great photos of the recipes Dianne has made from the book and pick up the recipe for Mac and Thai – you’ll be glad you did!  While you’re there, be sure to enter the giveaway to win a copy of One-Dish Vegan.  Even if you already have your copy, it makes a great gift!

Here is a list of the participants in the One-Dish Vegan Blog Tour — not all of the dates have been pinned down yet, so check back for updates and links to take you to each post.

ONE-DISH VEGAN BLOG TOUR

Veggie Girl – November 5

Olives for Dinner – November 10

Pickles & Honey – November 12

Plant-Based Dietician – November 12

Chic Vegan – November 14

Keepin’ It Kind – November 15

Vegan Appetite – November 18

Allison’s Gourmet

Cathe’s Kitchen

Hungry Vegan

Julie’s Kitchen

Ugly Food Tastes Better

Veg-in-Training

Veg Kitchen

Glue and Glitter

Cupcakes and Kale

Positively Vegan Life

Healthy Slow-Cooking

 

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

Three-Onion Appetizer Pie

Recipe #5 of 30 Days of Vegan Cooking is a fresh take on the old-fashioned onion dip made with dehydrated soup mix and gobs of dairy.  My version uses three types of fresh onions combined with vegan cream cheese and mayo.  For fun, I’ve made the dip into a “pie” with a potato chip crust, but you can skip that part if you like and just put the dip in a bowl. If you want to save time, you can use storebought mayo and cream cheese such as Vegenaise and Tofutti, or make them yourself with the recipes that are featured here.

Three-Onion Appetizer Pie

from Vegan Planet by Robin Robertson

Serves 8

 Onion lovers will enjoy this fresh take on the ever-popular onion dip, turned into an appetizer pie with a potato chip crust. Although it looks like a pie, it is essentially still a dip and should be served with raw vegetables or more chips.

Ingredients

1 (6-ounce) bag potato chips

1/4 cup coarsely chopped red onion

1 large shallot, quartered

2 scallions, coarsely chopped

8 ounces vegan cream cheese, homemade (below) or purchased, at room temperature

3/4 cup vegan sour cream

1/4 cup minced fresh parsley

2 tablespoons vegan mayonnaise, homemade (below) or purchased

1 teaspoon Dijon mustard

1/2 teaspoon Tabasco sauce

1/2 teaspoon salt

Cherry tomatoes, halved or sliced, for garnish

Black olives, pitted and halved or sliced, for garnish

Directions

1. Lightly oil a 9-inch pie plate, tart pan, or an 8-inch springform pan. Grind the chips in a food processor until they are fine crumbs. Reserve 2 tablespoons of the crumbs and press the remaining crumbs into the bottom of the prepared pan. Set aside.

2. Place the onion, shallot, and scallions in a food processor and process until minced. Add the cream cheese, sour cream, parsley, mayonnaise, mustard, Tabasco, and salt and process until well combined. Spread the onion mixture evenly over the crumb crust and smooth the top. Cover and refrigerate for at least 2 hours or overnight.

 3. Just before serving, arrange a border of cherry tomato halves or slices along the edge of the pie. Then arrange a ring of olive halves or slices inside the tomatoes. Sprinkle the reserved chip crumbs in the center and serve.

 

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 readymade. 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.

 

Vegan Mayonnaise

 This is a low-fat, cholesterol-free version of the versatile condiment. Use it in any way you’d use the original—from sandwich spread to salad dressing.

 Makes about 1 cup

 Ingredients

6 ounces soft silken tofu, drained

2 tablespoons rice vinegar

2 tablespoons neutral vegetable oil

1 teaspoon agave nectar

1 teaspoon salt

¼ teaspoon dry mustard powder

 Directions

1. Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust the seasonings, if needed.

 2. Transfer to a glass jar or other container with a tight-fitting lid. Cover and refrigerate until ready to use, up to 5 days.

 

The post Three-Onion Appetizer Pie appeared first on Robin Robertson.

Lemon-Ginger Tofu

Today’s recipe, Lemon-Ginger Tofu, is an easy way to add flavor to tofu. Just slice it, sauce it, and bake it!  (If your tofu isn’t (extremely) extra-firm (all brands are different) then you may want to take the extra step of pressing the water out of the tofu slices before baking.

I hope you’re loving this 30 Days of Vegan Cooking feature so far!  Here’s today’s recipe:

Lemon-Ginger Tofu
from Vegan Planet by Robin Robertson
Serves 4

This basic recipe for baked tofu doesn’t require marinating, but gets its flavor from a sprightly lemon-ginger sauce.

Ingredients
1 (12- to 16-ounce) package extra-firm tofu, drained
1 teaspoon toasted sesame oil
1 garlic clove, minced
2 teaspoons grated fresh ginger
½ cup fresh lemon juice
2 tablespoons natural sugar
2 tablespoons agave nectar
2 tablespoons low-sodium tamari
1 teaspoon Asian chili sauce
2 teaspoons cornstarch
½ cup vegetable broth or water

Directions
1. Cut the tofu into ½-inch-thick slices (press if needed).  Arrange the slices  in a single layer in a large oiled baking pan. Set aside. Preheat the oven to 350°F.

2. Heat the sesame oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, for about 2 minutes. Add all of the remaining ingredients except the cornstarch and broth and heat until boiling. Mix the cornstarch with the vegetable broth until smooth and stir it into the sauce. Cook, stirring, until the mixture thickens slightly.

3. Pour some of the hot lemon-ginger sauce over the tofu and bake for 30 minutes. Flip the tofu in the pan and spoon any remaining sauce over the top. Drizzle with a little sesame oil or broth if the tofu is becoming too dry. Bake for 15 minutes longer. Serve hot or allow to cool. Store leftovers in a tightly covered container in the refrigerator for up to 3 days.

The post Lemon-Ginger Tofu appeared first on Robin Robertson.

Rustic Bread with Kalamata Olives and Sun-Dried Tomatoes

Day #3 – 30 Days of Vegan Cooking.  Today’s recipe features kalamata olives and sun-dried tomatoes baked into a loaf of delicious bread.  I like to serve it with a hearty soup or stew — or the roasted vegetable chili from yesterday’s post!

Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes

from Vegan Planet by Robin Robertson

Makes 2 loaves

Typical of the artisan breads popular in bakeries and gourmet markets, this rustic loaf is studded with bits of piquant olives and sun-dried tomatoes.

 Ingredients

2¼ teaspoons (1 packet) active dry yeast

2 cups warm water

1 tablespoon natural sugar

3 tablespoons olive oil

1 tablespoon salt

5 cups unbleached all-purpose flour, plus more for kneading

1 cup whole-wheat flour

½ cup oil-packed or rehydrated sun-dried tomatoes, chopped

½ cup black olives, pitted and chopped

Directions

1. In a large bowl, combine the yeast and ¼ cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 1¾ cups water, the olive oil, and the salt.

2. In a separate large bowl, combine the flours and stir until well mixed. Add about half of the flour to the liquid mixture, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

3. Place the sun-dried tomatoes and olives on the dough and, using your hands, knead briefly to incorporate them. Continue to knead until smooth and elastic, 8 to 10 minutes. As you knead, keep your hands and work surface lightly floured so that the dough does not stick.

4. Place in a lightly oiled large bowl and turn over once to coat with oil. Cover with a clean kitchen towel or a piece of lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

5. Lightly oil two small baking sheets. Punch the dough down and turn out onto a lightly floured work surface. Divide the dough in half, shape into 2 round or long loaves, and place on the prepared baking sheets. Flatten the loaves slightly and cover with clean damp towels or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 1 hour.

6. Meanwhile, preheat the oven to 375°F. Use a sharp knife to cut one to three ¼-inchdeep diagonal slashes in each loaf. Bake on the center oven rack until golden brown, 40 to 45 minutes. Tap the bottom of the loaves—if they sound hollow, the bread is done. Remove from the sheets and let cool on a wire rack before slicing.

 

 

The post Rustic Bread with Kalamata Olives and Sun-Dried Tomatoes appeared first on Robin Robertson.

Roasted Root Vegetable Chili

Today is Day #2 of 30 Days of Vegan Cooking featuring recipes from the Revised Edition of Vegan Planet.  The featured recipe is Roasted Root Vegetable Chili.

Roasted Root Vegetable Chili

from Vegan Planet by Robin Robertson

Serves 6

The rich, mellow flavor of roasted root vegetables makes this a perfect choice for a late autumn meal, accompanied by warm cornbread, fresh from the oven. You may peel or not peel the carrots, parsnips, and potato, but as with all vegetables, be sure to wash them thoroughly if left unpeeled.

Ingredients

1 large sweet onion, chopped

2 large carrots, diced

2 medium-size parsnips, peeled and diced

1 large Yukon Gold potato, diced

Salt and freshly ground black pepper

1 tablespoon olive oil or ¼ cup water

1 red or green bell pepper, chopped

3 garlic cloves, minced

1 jalapeño chile, seeded and minced

2 tablespoons tomato paste

2 tablespoons chili powder

1 teaspoon ground cumin

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

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

1 cup water or vegetable broth

Directions

1. Preheat the oven to 400°F. Generously oil a large shallow baking pan. Distribute the onion, carrots, parsnips, and potato in the pan. Sprinkle with salt and pepper, tossing to coat. Roast the vegetables, turning once, until softened and lightly browned, 30 to 45 minutes.

2. Heat the olive oil or water in a large pot over medium heat. Add the bell pepper, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste, chili powder, cumin, and 1/2 teaspoon of salt. Add the tomatoes and their juice, pinto beans, and 1/2 cup of the water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3. When the roasted vegetables are tender, add them to the pot and simmer for 15 minutes to blend the flavors. Add additional water, if needed. Taste and adjust the seasonings, if needed. Serve hot.

 

 

 

Penne and Butternut Squash with Kale Pesto

World Vegan Day is especially noteworthy this year because there are now more people adopting a vegan diet and lifestyle than ever before!  And because November is also World Vegan Month, I’m excited to present 30 Days of Vegan Cooking featuring recipes from my upcoming Revised Edition of Vegan Planet. 

There are lots of great ways to celebrate World Vegan Month and my favorite way is to share great vegan food with others to show people how delicious and easy vegan cooking can be! 

Today’s featured recipe is Penne and Butternut Squash with Kale Pesto. It’s ideal for this autumn weather, and includes several of my favorite ingredients.  Check back here each day during November and be sure to LIKE the Vegan Planet Facebook page so you can pick up that day’s recipe! (And tell your friends, too!)

Penne and Butternut Squash with Kale Pesto

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

8 ounces penne

1/2 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)

2 garlic cloves, minced

2 cups chopped kale leaves

1/4 cup walnut pieces

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1 small red onion, finely chopped

Directions

1. Bring a medium-size pot of salted water to a boil over high heat. Add the pasta, and when the water returns to a boil, stir in the squash. Cook the pasta and squash together until just tender. Drain well, reserving ½ cup of the pasta water. Return the pasta and squash to the pot; cover to keep warm.

2. While the pasta and squash are cooking, make a kale pesto. In a food processor, combine the garlic, kale, walnuts, lemon juice, 1 tablespoon of the oil, and the salt. Process for 2 minutes until a paste forms. Add the reserved pasta water and continue to process until incorporated.

3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes to soften. Add the pesto and cook, stirring, until fragrant. Combine the sauce with the pasta and squash, tossing to combine. Heat through if needed. Serve hot.

I hope you enjoy this recipe!

Here’s a list of all the recipes that will be featured in 30 Days of Vegan Cooking:

Friday, November 1: Penne and Butternut Squash with Kale Pesto
Saturday, November 2: Roasted Root Vegetable Chili
Sunday, November 3: Rustic Peasant Loaf with Black Olives and Sun–Dried Tomatoes
Monday, November 4: Lemon-Ginger Tofu
Tuesday, November 5: Three–Onion Appetizer Pie
Wednesday, November 6: Curried Cauliflower Pakoras
Thursday, November 7: Scallion Pancakes with Sesame Seeds
Friday, November 8: Shredded Vegetable Fritters
Saturday, November 9: Tiramisu Cheesecake
Sunday, November 10: Penne Puttanesca
Monday, November 11: Za’tar–Spiced Bean Patties with Coconut–Curry Sauce
Tuesday, November 12: Polenta–Stuffed Red Bell Peppers
Wednesday, November 13: Fresh Peach Crisp with Almond Butter Cream
Thursday, November 14: Chickpeas Vindaloo
Friday, November 15: Crispy Kale
Saturday, November 16: Savory Pumpkin Bites
Sunday, November 17: Three–Flavor Pancit
Monday, November 18: Flax–Berry Pancakes
Tuesday, November 19: Lemony Green Pea Risotto
Wednesday, November 20: Tempting Tempeh Sandwiches
Thursday, November 21: Banana–Split Tea Bread
Friday, November 22: Mahogany Eggplant
Saturday, November 23: Red Bean Cakes with Creamy Coconut Sauce
Sunday, November 24: Curried Lentils with Carrots and Peas
Monday, November 25: Spinach Frittata
Tuesday, November 26: Saffron Couscous Cake with Spring Vegetable Sauté
Wednesday, November 27: Brandy-Apple Pie
Thursday, November 28: Autumn Roasted Vegetables
Friday, November 29: Tofu Yung
Saturday, November 30: Smoky Maple Kale and Black Beans

 

Happy World Vegan Day!

World Vegan Day is especially noteworthy this year because there are now more people adopting a vegan diet and lifestyle than ever before!  And because November is also World Vegan Month, I’m excited to present 30 Days of Vegan Cooking featuring recipes from my upcoming Revised Edition of Vegan Planet. 

There are lots of great ways to celebrate World Vegan Month and my favorite way is to share great vegan food with others to show people how delicious and easy vegan cooking can be! 

Today’s featured recipe is Penne and Butternut Squash with Kale Pesto. It’s ideal for this autumn weather, and includes several of my favorite ingredients.  Check back here each day during November and be sure to LIKE the Vegan Planet Facebook page so you can pick up that day’s recipe! (And tell your friends, too!)

Penne and Butternut Squash with Kale Pesto

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

8 ounces penne

1/2 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)

2 garlic cloves, minced

2 cups chopped kale leaves

1/4 cup walnut pieces

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1 small red onion, finely chopped

Directions

1. Bring a medium-size pot of salted water to a boil over high heat. Add the pasta, and when the water returns to a boil, stir in the squash. Cook the pasta and squash together until just tender. Drain well, reserving ½ cup of the pasta water. Return the pasta and squash to the pot; cover to keep warm.

2. While the pasta and squash are cooking, make a kale pesto. In a food processor, combine the garlic, kale, walnuts, lemon juice, 1 tablespoon of the oil, and the salt. Process for 2 minutes until a paste forms. Add the reserved pasta water and continue to process until incorporated.

3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes to soften. Add the pesto and cook, stirring, until fragrant. Combine the sauce with the pasta and squash, tossing to combine. Heat through if needed. Serve hot.

I hope you enjoy this recipe!

Here’s a list of all the recipes that will be featured in 30 Days of Vegan Cooking:

Friday, November 1: Penne and Butternut Squash with Kale Pesto
Saturday, November 2: Roasted Root Vegetable Chili
Sunday, November 3: Rustic Peasant Loaf with Black Olives and Sun–Dried Tomatoes
Monday, November 4: Lemon-Ginger Tofu
Tuesday, November 5: Three–Onion Appetizer Pie
Wednesday, November 6: Curried Cauliflower Pakoras
Thursday, November 7: Scallion Pancakes with Sesame Seeds
Friday, November 8: Shredded Vegetable Fritters
Saturday, November 9: Tiramisu Cheesecake
Sunday, November 10: Penne Puttanesca
Monday, November 11: Za’tar–Spiced Bean Patties with Coconut–Curry Sauce
Tuesday, November 12: Polenta–Stuffed Red Bell Peppers
Wednesday, November 13: Fresh Peach Crisp with Almond Butter Cream
Thursday, November 14: Chickpeas Vindaloo
Friday, November 15: Crispy Kale
Saturday, November 16: Savory Pumpkin Bites
Sunday, November 17: Three–Flavor Pancit
Monday, November 18: Flax–Berry Pancakes
Tuesday, November 19: Lemony Green Pea Risotto
Wednesday, November 20: Tempting Tempeh Sandwiches
Thursday, November 21: Banana–Split Tea Bread
Friday, November 22: Mahogany Eggplant
Saturday, November 23: Red Bean Cakes with Creamy Coconut Sauce
Sunday, November 24: Curried Lentils with Carrots and Peas
Monday, November 25: Spinach Frittata
Tuesday, November 26: Saffron Couscous Cake with Spring Vegetable Sauté
Wednesday, November 27: Brandy-Apple Pie
Thursday, November 28: Autumn Roasted Vegetables
Friday, November 29: Tofu Yung
Saturday, November 30: Smoky Maple Kale and Black Beans

 

What’s Cooking? 30 Days of Vegan Recipes and More

There’s always something cooking around here, and today is no exception.  I actually have several big announcements to make.

First, I want to call attention to my website’s “new look.”  Now featuring more recipes that are easier to find (!) and a brand new header designed by the multi-talented Dianne Wenz.  Thank you, Dianne, for the fabulous web-over!  I hope everyone will take a few minutes to look around and check out the recipes and other features, and let me know what you think.

To celebrate World Vegan Month, I’m excited to announce that during November, I will be posting a recipe each day.  This feature, entitled “30 Days of Vegan Cooking” will begin on Friday, November 1 (World Vegan Day!) and continue through November 30.  Be sure to check in each day as I share recipes, cooking tips, and other helpful information from my newly revised and updated VEGAN PLANET cookbook, the bible of vegan cooking. Be sure to check back here and on the Vegan Planet Facebook page each day throughout November to pick up that day’s recipe!

Also happening in November is the official blog tour for ONE-DISH VEGAN.  Details and links will be coming soon!

I’m also excited to be participating in the upcoming Virtual Vegan Potluck!

So what else is cooking?  How about this Stuffed Squash with Brazil Nuts and Pistachios from NUT BUTTER UNIVERSE (photo by Lori Maffei).  Gluten-free and soy-free, it makes a great Thanksgiving (or anytime) main dish.

Stuffed Squash with Brazil Nuts and Pistachios

Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results. Different nuts of your choice may be substituted for the Brazil nuts and pistachios. Top with your favorite brown gravy. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013.

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 (or almond butter)

1/4 cup sweetened dried cranberries

3 tablespoons chopped pistachio nuts (or other nut)

1 tablespoon minced fresh parsley

1 teaspoon dried tarragon

Salt and freshly 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, nut butter, cranberries, pistachios, 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.

Serves 4