Robin Robertson's Blog, page 6

Coconut Spinach and Lentil Dal

This Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.

Coconut Spinach and Lentil Dal

This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.

1 cup dried lentils
1 teaspoon ground turmeric
Salt
1 tablespoon neutral vegetable oil or 1/4 cup water
1 medium yellow onion, chopped
1 clove garlic, minced
2 teaspoons minced fresh ginger
1 hot green chile, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
Pinch ground cardamom, optional
1 14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped
8 to 10 ounces fresh or frozen spinach, steamed and chopped
2 tablespoons chopped fresh cilantro leaves
1 13.5-ounce can unsweetened coconut milk



Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes.
While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot.

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

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Baked Eggplant Fries

Crunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.

Baked Eggplant Fries

Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.

One large eggplant, peeled and sliced vertically into 1/2-inch slices
1/2 cup flour of choice ((all-purpose, rice, or chickpea are good choices))
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 cup plain unsweetened almond milk or other nondairy milk
2 tablespoons ground flaxseed blended with 1/4 cup water in a blender until thick
1 tablespoon freshly squeezed lemon juice
1 cup dry bread crumbs
3 tablespoons nutritional yeast
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
Tzatziki Sauce, recipe follows, for serving



Cut the eggplant slices lengthwise into 1/2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F.
In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.
Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

 

Vegan Tzatziki Sauce

The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.

3 cloves garlic (crushed)
1/2 small cucumber (peeled, seeded, and quartered)
1/4 cup vegan yogurt
1/4 cup vegan sour cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh dill (mint, or parsley)
Salt and freshly ground black pepper



In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

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Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

An easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack – all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey.

Chili-Lime Cauliflower Bowl

1 shallot, sliced
1 garlic clove, minced
1/3 head yellow cauliflower, chopped
1 bell pepper, chopped
1 tablespoon olive oil
1/3 cup whole almonds
¼ fresh hot red chile pepper, thinly sliced
2/3 cup boiling water
½ cup couscous
½ teaspoon sea salt
½ teaspoon ground cardamom
Juice of 1 lime
4 collard green leaves, chopped
2 cups chopped curly kale
Handful of fresh parsley leaves, for garnish



Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
Add the almonds and chile and cook for 5 more minutes.
Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.
Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
Serve the couscous and vegetables over the greens and garnish with the parsley.

Excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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10 Recipes for Your Vegan Labor Day Cookout

We’re approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesn’t officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. I’ve put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts.

10 Recipes for Your Vegan Labor Day Cookout

One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts.

This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw.

These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw.

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 Pulled Jackfruit BBQ Sandwiches.

I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home.

A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant.

These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet.

The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce.

Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference – bananas, apricots, and peaches are good choices.

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Cilantro-Jicama Slaw with Lime-Orange Dressing

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.

Cilantro-Jicama Slaw with Lime-Orange Dressing

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.

1/4 cup freshly squeezed lime juice
1 tablespoon orange marmalade
1 teaspoon finely grated lime zest
1 teaspoon agave nectar
1/2 teaspoon salt
2 tablespoons olive oil
4 cups shredded cabbage
1 jicama, peeled and cut into thin matchsticks
1 large carrot, shredded
1/2 cup chopped fresh cilantro



In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside.
In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed.

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

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10 Cooling Vegan Recipes for August

The hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones we’ve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August.

10 Cooling Vegan Recipes August

Cucumber and White Bean Ceviche – Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy.

Fire and Ice Sesame Noodles – The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but “fire and room temperature” just doesn’t have the same ring to it.

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.

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.

Soba Slaw – Plus – The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat.

Chilled Glass Noodles with Snow Peas and Baked Tofu – This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame.

English Garden Salad– Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad.

Chickpeas Nicoise – One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes.

Watermelon Paletas– These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day.

Pina Colada Squares – These no-bake treats aren’t too sweet if you use unsweetened coconut.

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English Garden Salad

Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.

English Garden Salad

Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.

4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces
1 cup green peas, fresh or frozen
2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
4 cherry or grape tomatoes, halved lengthwise
1/2 English cucumber, thinly sliced
4 red radishes, trimmed and thinly sliced
1 tablespoon chopped fresh tarragon leaves
1 tablespoon snipped fresh chives
1 tablespoon torn small fresh mint leaves
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch sugar



Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately.

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

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Chickpea Flour Omelets

Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.

Chickpea Flour Omelets

Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.

1 cup cold water
1 cup chickpea flour
2 tablespoons nutritional yeast
1 tablespoon lemon juice or dry white wine
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon baking powder
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/2 cup finely chopped scallions ((green onions))
3 tablespoons minced fresh parsley or other fresh herb of choice
4 teaspoons grapeseed oil or cooking oil spray



In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable.
Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot.

Loaded Frittata (Variation)

Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture:

Chopped pitted Kalamata olives
Soft, minced sun-dried tomatoes
Chopped roasted red bell pepper
Sautéed chopped spinach or thinly sliced zucchini
Sautéed sliced mushrooms
Shredded vegan cheese

Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving.

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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Vegan Cheesy Steak-Out Sandwiches

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.

Cheesy Steak-Out Sandwiches

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.

1 tablespoon olive oil
1 medium yellow onion, thinly sliced
6 Portobello mushroom caps, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/3 cup ketchup
1 tablespoon vegan Worcestershire sauce
Salt and freshly ground black pepper
3/4 cup Cheddary Sauce ((recipe follows))
1 French baguette, cut into quarters, each quarter sliced lengthwise



Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot.

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.

 

Cheddary Sauce

Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past

1 ¼ cups raw cashews, soaked in hot water for 4 hours, then well-drained
1/3 cup nutritional yeast
2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry
1 tablespoon beer, white wine, or dry sherry ( (optional, but recommended))
1 tablespoon rice vinegar
1 ½ teaspoons light-colored miso paste
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon prepared yellow mustard
¼ teaspoon turmeric
1 cup plain unsweetened almond milk



Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Vegan Crab Louis

The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this Vegan Crab Louis hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.

Vegan Crab Louis

The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this version hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.

4 ounces thin asparagus, cut into 1-inch pieces
3 large hearts of palm, from a jar packed in water
1 teaspoon sweet paprika
1 teaspoon Old Bay seasoning
3 tablespoons vegan mayo
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
2 teaspoons capers, well drained
1 teaspoon sriracha sauce
2 ripe Hass avocados
Lettuce leaves, to serve



Steam the asparagus until just tender, then rinse in cold water to stop the cooking process. Set aside.
In a medium bowl, combine the paprika and Old Bay, stirring to mix. Set aside. Coarsely chop the hearts of palm add to the spice mixture in the bowl, tossing gently to coat.
In a small bowl, combine the mayo, lemon juice, dill, capers, sriracha, and salt and pepper to taste. Mix well, then add the hearts of palm and reserved asparagus and mix gently to combine. If not serving right away, cover and refrigerate until needed.
When ready to serve, cut the avocados, peel, pit, and cut them in half lengthwise. Cut the avocado halves into lengthwise slices and arrange the slices fanned out on plates lined with lettuce leaves). Mound the hearts of palm mixture on top of the avocado slices. Serve immediately.

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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