Robin Robertson's Blog, page 7

Vegan Banh Mi

Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.

Vegan Banh Mi

Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.

1 cup shredded carrot
2 tablespoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon neutral vegetable oil
8 thin slices seitan or extra-firm tofu
2 tablespoons hoisin sauce
4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
1/2 cup vegan mayo
1 to 2 tablespoons sriracha, or to taste
1 cucumber, peeled, seeded, and thinly sliced
1 cup cilantro leaves
2 tablespoons chopped bottled jalapeno slices



In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.

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 BBQ Seitan Ribs

These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. I like to serve them out on the deck with potato salad and coleslaw.

BBQ Seitan Ribs

These lip-smacking strips of deliciousness are messy and fun to eat. I like to serve them out on the deck with potato salad and coleslaw.

2 tablespoons almond butter
3 cups plus 2 tablespoons barbecue sauce, store-bought or homemade ((recipe follows))
2 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/3 cups water
3 tablespoons tamari or soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten



In a food processor or large bowl, combine the almond butter, 2 tablespoons of the barbecue sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, 1 cup of the water, tamari, and 1 tablespoon of the olive oil. Process or stir until smooth and well blended. Add the vital wheat gluten and process or mix until well combined. Add up to 1/3 cup additional water if needed to hold the mixture together. Transfer the dough to a work surface and knead lightly until well combined and the dough feels elastic.
Preheat the oven to 350°F. Grease a 9- x 13-inch baking dish. Flatten the dough into a rectangle about 1/2 inch thick. Cut the dough into 2-inch strips, then cut in half crosswise and arrange them in the prepared baking dish. In a bowl, combine 1 cup of the barbecue sauce with 1 cup of the water and mix well. Pour the sauce mixture over the seitan and cover tightly with aluminum foil. Bake for about 60 minutes, or until the seitan is firm and the sauce has reduced. When the seitan ribs are done baking, remove the baking dish from the oven and increase the oven temperature to 400°F.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Arrange 3 or 4 seitan ribs in the skillet and sear on both sides, about 2 minutes per side. Do not crowd the pan. Return the seared ribs to the baking dish and sear the remaining seitan. When all the seitan has been seared and returned to the baking dish, pour the remaining 2 cups barbecue sauce over the seitan, turning to coat. Return the pan to the oven and bake, uncovered, until the seitan is nicely glazed with the sauce, about 10 minutes. 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.

 

Barbecue Sauce

1 tablespoon grapeseed or sunflower oil
1 yellow onion, minced
3 garlic cloves, minced
1 (28-ounce) can tomato sauce or puree
1 canned chipotle chile in adobo sauce, minced
1/2 cup pure maple syrup or dark brown sugar
1/4 cup water
1/4 cup cider vinegar
1/4 cup tamari
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon liquid smoke



Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors.

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

 

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Spice Rubbed Vegetable Skewers with Cashew Sauce

These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.

Spice-Rubbed Vegetable Skewers with Cashew Sauce

These tasty skewered vegetables are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.

3/4 cup unsweetened coconut milk
2 tablespoons cashew butter
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon natural sugar
1 tablespoon wheat-free tamari
1 tablespoon fresh lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon natural sugar
1/4 teaspoon salt
1/4 teaspoon cayenne
2 Japanese eggplants, halved or quartered lengthwise and cut into 1/2-inch slices
1 large red bell pepper, halved lengthwise, seeded, and cut into 1-inch pieces
2 portobello mushroom caps, cut into 1-inch chunks
2 tablespoons toasted sesame oil
4 leaves leaf lettuce



In a bowl or food processor, combine the coconut milk, cashew butter, ginger, garlic, sugar, tamari, and lemon juice. Blend until smooth. Transfer to a saucepan and simmer on low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
Preheat the broiler or grill. Place the eggplant, bell pepper, and mushroom in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the vegetables with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the vegetables so the spices adhere.
Thread the vegetables onto the skewers and place them under the broiler or on the grill until well browned, 5 to 7 minutes per side.
Arrange the skewered vegetables on plates lined with lettuce leaves. Drizzle the skewers with some of the sauce. Divide the reserved sauce among 4 small dipping bowls, and place them on the plates with the skewered vegetables. Serve at once.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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Seitan Gyros with Tzatziki Sauce

This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.

Serve these vegan Seitan Gyros with Tzatziki Sauce for lunch or for a light dinner.

Seitan Gyros with Tzatziki Sauce

This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers. 

1 tablespoon olive oil
12 ounces seitan, very thinly sliced
1 teaspoon dried oregano
1 tablespoon lemon juice
Salt and ground black pepper
Tzatziki Sauce, recipe follows
4 warm pitas or other flatbreads, warmed
2 cups shredded lettuce
1 large ripe tomato, halved and thinly sliced
1/2 English cucumber, peeled and chopped
1/2 red onion, thinly sliced



Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5 minutes. Add the oregano, lemon juice, and season with salt and pepper, tossing to coat.
To assemble, spread the tzatziki sauce onto the pita loaves, divide the seitan mixture among them, and top with lettuce, tomato, cucumber, and onion. 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.

 

Tzatziki Sauce

This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.

Makes about 1 1/2 cups

1 English cucumber, seeded and peeled
2 cloves garlic, pressed or finely minced
1 cup plain unsweetened vegan yogurt
2 tablespoons chopped fresh dill weed
1 tablespoon fresh lemon juice
Salt and ground black pepper



Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.

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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Walnut Butter Waldorf Wraps

The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla in this recipe for Walnut Butter Waldorf Wraps. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.

Walnut Butter Waldorf Wraps

The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.

2 Gala or Fuji apples, peeled and cored
1 tablespoon fresh lemon juice
1/3 cup golden raisins
1/2 cup finely minced celery
2 scallions, finely minced
1/2 cup chopped toasted walnuts
1/3 cup walnut butter
1/4 cup vegan mayonnaise
1/2 teaspoon natural sugar, optional
Salt and ground black pepper
4 (7-inch) flour tortillas
1 cup shredded iceberg lettuce



Shred the apples or cut them into thin slices and place them in a large bowl. Add the lemon juice and toss to coat. Drain the liquid from the apples, then add the raisins, celery, scallions, and nuts.
In a small bowl, combine the walnut butter, mayonnaise, and sugar, if using, until blended. Spoon just enough of the dressing into the apple mixture to bind the ingredients together, stirring to mix well. Season to taste with salt and pepper. Reserve the remaining dressing to spread on the tortillas.
Place the tortillas on a flat work surface and spread the remaining dressing on them. Divide the apple mixture across the lower third of each tortilla, along with the shredded lettuce.
Roll up the sandwiches and use a serrated knife to cut them in half.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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Taco Salad with Corn and Black Bean Salsa

This recipe combines pantry ingredients to make a luscious main dish taco salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.

Taco Salad with Corn and Black Bean Salsa

This recipe combines pantry ingredients to make a luscious main dish salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.

1 16-ounce jar tomato salsa (mild or hot)
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn kernels, steamed or 1 (8-ounce) can corn kernels, drained
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
1 1/2 cups chopped plum tomatoes (or more tomato salsa)
2 cups tortilla chips, plus more to serve
1 ripe Hass avocado, peeled, pitted, and chopped
1/2 cup vegan sour cream, optional
1 cup shredded vegan cheddar cheese, optional



In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
Divide the lettuce equally among four shallow bowls. Top equally with the black bean mixture. Top each serving with the tomato, chips, avocado, and sour cream and/or cheese, if using.

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Grilled Fruit Satays with Pineapple-Coconut Peanut 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. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

Vary the fruit according to the season and your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.

Sauce

2 tablespoons vegan butter
1/2 cup natural sugar, (plus more to sprinkle fruit)
1/2 cup peanut butter
1/2 cup pineapple juice
1/2 cup unsweetened coconut milk

Fruit

3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks
1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks
1 cup hulled strawberries



Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.
Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.
Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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Grilled Vegetables with Almond Romesco Sauce

This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.

Grilled Vegetables with Almond Romesco Sauce

This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.

3 large red bell peppers, quartered lengthwise and seeded
1 tablespoon olive oil, plus more for grilling
1 small red chile, seeded and minced
2 tablespoons chopped onion
1 tablespoon chopped garlic
1 14.5-ounce can diced tomatoes, drained
2 tablespoons red wine vinegar
1/4 cup almond butter
Salt and ground black pepper
3 small zucchini, trimmed and halved lengthwise
4 small Portobello mushrooms, stemmed



Chop 1 bell pepper and set aside the other 2 peppers.
Heat the 1 tablespoon of oil in a large skillet over medium heat. Add the chopped bell pepper, chile, onion, and garlic, and cook, covered, for 15 minutes. Stir in the tomatoes and vinegar, and cook 15 minutes longer.
Transfer the mixture to a food processor or blender, add the almond butter, and salt and pepper to taste. Process until smooth and creamy. Set aside.
Toss the zucchini, portobellos, and the remaining 2 bell peppers with enough olive oil to lightly coat. Season with salt and pepper, and grill until softened and lightly browned, turning once, 5 to 7 minutes per side.
While the vegetables are cooking, gently heat the reserved sauce.
To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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Eggplant Satays

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. If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the Eggplant Satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

Eggplant Satays

If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

3/4 cup unsweetened coconut milk
2 tablespoons peanut butter
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon natural sugar
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon natural sugar
1/4 teaspoon salt
1/4 teaspoon cayenne
4 Japanese eggplants, halved or quartered lengthwise and cut into 1-inch slices
2 tablespoons toasted sesame oil
Shredded lettuce, for serving



To make the peanut sauce, combine the coconut milk, peanut butter, ginger, garlic, sugar, soy sauce, and lemon juice in a bowl or food processor. Blend until smooth. Transfer to a saucepan and simmer over low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
Preheat the broiler or grill. Place the eggplant in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the eggplant with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the eggplant so the spices adhere.
Thread the eggplant onto the skewers and place them under the broiler or on the grill until softened and well browned, 5 to 7 minutes per side.
Arrange the skewed eggplant on plates lined with the shredded lettuce. Drizzle the skewers with some of the peanut sauce and divide the reserved peanut sauce among 4 four small dipping bowls and place them on the plates with the skewered eggplant. Serve at once.

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

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Three-Nut Butter Cookies

If you don’t have all three nut butters on hand, make these Three-Nut Butter Cookies using whatever one (or two) nut butters you do have.

To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.

Three-Nut Butter Cookies

If you don’t have all three nut butters on hand, make this recipe using whatever one (or two) nut butters you do have. To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond butter
1/3 cup walnut butter
1/4 cup peanut butter
2/3 cup natural sugar
1/2 cup vegan butter, softened
1 teaspoon vanilla extract
1/2 cup finely chopped toasted walnuts, almonds, and/or peanuts



Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, and salt.
In a bowl or food processor, combine the three nut butters, sugar, butter, and vanilla, and blend until smooth. Add to the flour mixture and stir briskly until just blended. Stir in the chopped nuts.
Pinch off a piece of the dough (about 2 tablespoons) and shape it into a ball. Place it onto a nonstick baking sheet. Repeat with the remaining dough, spacing them a few inches apart. With the tines of a fork, press lightly into the tops of the cookies to flatten them slightly.
Bake until lightly browned but still slightly soft, about 12 minutes. Cool completely before serving. Store in an airtight container.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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