Robin Robertson's Blog, page 9

Peach-Almond Butter Quesadillas

Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious Peach-Almond Butter Quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.

Peach-Almond Butter Quesadillas

Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious quesadillas. 

2 8-inch flour tortillas
1/3 cup almond butter
1/3 cup peach jam



Spread one side of each of the tortillas evenly with the almond butter and peach jam.
Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
To serve transfer the quesadillas to a cutting board and cut them into wedges.

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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Asian Spring Rolls with Spicy Peanut Dipping Sauce

These Asian Spring Rolls with Spicy Peanut Dipping Sauce make a great appetizer or snack.

Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this soy-free, use coconut aminos in place of the tamari.

Asian Spring Rolls with Spicy Peanut Dipping Sauce

Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this soy-free, use coconut aminos in place of the tamari.

Sauce

1/4 cup peanut butter
2 tablespoons wheat-free tamari
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon finely minced garlic
1 teaspoon natural sugar
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon minced cilantro leaves

Spring rolls

8 rice paper wrappers
8 Boston lettuce leaves or other soft leaf lettuce
1 1/2 cups shredded carrot
1 cup fresh bean sprouts
1 ripe avocado, peeled, pitted and cut into strips
1/2 cup chopped cilantro



Sauce: In a small bowl or food processor, combine the peanut butter, tamari, water, vinegar, lime juice, garlic, sugar, and red pepper flakes until well blended. Taste to adjust the seasonings. Add more water if the sauce is too thick. Set aside while you make the spring rolls, or cover and refrigerate until ready to use. Add minced cilantro to the sauce just prior to serving time.
Spring Rolls: Dip a wrapper into a shallow bowl of warm water just long enough to soften. Remove the wrapper from the water and place on a piece of plastic wrap on a flat work surface. Place a lettuce leaf on top of the wrapper and arrange a small amount of the carrots, sprouts, avocado, and chopped cilantro on the bottom third of the lettuce leaf. Bring the bottom edge of the wrapper over the filling and fold in the sides tightly. Use your finger to spread water along the top edge and roll tightly, using the plastic wrap to help roll it up.
Place the roll seam side down on a serving platter. Repeat with the remaining wrappers, lettuce, and filling ingredients. When assembly is finished, serve the rolls with the peanut sauce for dipping.

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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Vegan Linguine with Thai Pesto

Redolent of garlic, lemongrass, and pungent herbs, this Thai pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta.

Linguine with Thai Pesto

Redolent of garlic, lemongrass, and pungent herbs, this Thai pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta.

2 large cloves garlic
1 Thai bird chile, halved lengthwise and seeded
1 stalk lemongrass, white part only, chopped
1 teaspoon natural sugar
1/2 teaspoon salt
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/3 cup peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
12 ounces linguine
1/2 cup chopped roasted peanuts



Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.
Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water. Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce. Garnish with peanuts and serve immediately.

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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Vegan BBQ Jack Sandwiches

Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup) when making these vegan BBQ Jack Sandwiches. If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.

BBQ Jack Sandwiches

Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.

1 tablespoon olive oil
1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
1 (4-ounce) can chopped mild or hot green chiles, drained
1 cup barbecue sauce
1 tablespoon tamari
2 teaspoons prepared yellow mustard
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
Salt and ground black pepper
4 sandwich rolls, split and toasted



Heat the oil in a saucepan over medium heat. Add the jackfruit and chiles and cook, stirring, for 3 minutes. Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes. Mix well, adding a little water if the mixture is too dry. Taste and adjust the seasonings, if needed. When ready to serve, spoon the mixture onto the rolls and serve hot.

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

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Smooth and Sassy Guacamole

Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I like Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.

Smooth and Sassy Guacamole

Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change.

2 ripe Haas avocados
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 cup chopped tomato
1/4 cup minced onion
1 tablespoon minced canned jalapeños
1 teaspoon minced garlic
1/8 teaspoon ground cumin



Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl.

From Hot Vegan by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. 

 

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Smoke and Spice Almond Hummus

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this Smoke and Spice Almond Hummus.

Smoke and Spice Almond Hummus

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.

2 garlic cloves, crushed
1 1/2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained
1 or 2 chipotle chiles in adobo sauce
2 oil-packed or rehydrated sun-dried tomatoes, drained
3 tablespoons almond butter
2 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup plus 1 tablespoon water
Salt and ground black pepper
3 tablespoons chopped cilantro
1/2 cup roasted slivered almonds, for garnish



In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
If serving right away, sprinkle the top with the almonds and remaining cilantro.

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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Power Ball Energy Bites

Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you don’t have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture.

Power Ball Energy Bites

Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients.

3/4 cup old-fashioned oats
1/2 cup toasted walnuts
2 tablespoons vegan protein powder (I use Sun Warrior vanilla)
2 tbsp cocoa powder
1 teaspoon cinnamon
1 ripe banana, cut into chunks
2 tablespoons almond butter
1/4 cup maple syrup
1/2 cup dried cranberries
2 tablespoons ground flaxseeds
1 cup shredded toasted coconut, ground



In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined.
Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut.
Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator.

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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Kitchen-Sink Capellini

As the name implies, there’s everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.

 

Kitchen-Sink Capellini

As the name implies, there’s everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.

8 ounces capellini or angel hair pasta
2 tablespoons olive oil
3 garlic cloves, finely minced
2 14-ounce cans fire-roasted diced tomatoes, undrained
1 16-ounce can cannellini beans, drained and rinsed
1/3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 cup Kalamata olives, pitted and halved
4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional)
2 tablespoons fresh chopped basil or 1 teaspoon dried
Salt and ground black pepper
1/4 cup toasted pine nuts or chopped walnuts



Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside.
In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts.

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

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Apple-Almond Butter Pancakes

Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious Apple-Almond Butter Pancakes. For gluten-free, use gluten-free flour.

Apple-Almond Butter Pancakes

Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour.

1/2 cups all-purpose flour
1 tablespoon natural sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups almond milk
1/2 cup apple juice
3 tablespoons almond butter
1 teaspoon vanilla extract
1 large apple, peeled, cored, and chopped
2 tablespoons chopped roasted almonds



In a large bowl, combine the flour, sugar, baking pow- der, and salt.
In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.
Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Vegan Paella from the Pantry

This vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer.

Paella from the Pantry

This vegan paella is the ultimate in delicious pantry cooking.

1 tablespoon olive oil
1 large yellow onion, chopped
3 cloves garlic cloves, minced
1 cup vegetable broth
1 pinch saffron threads or ground annatto or turmeric, for color
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 28-ounce can diced fire-roasted tomatoes, undrained
Salt and freshly ground black pepper
1 cup frozen green peas, thawed
1 1/2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed
2 1/2 to 3 cups cooked rice
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 6-ounce jar roasted red bell pepper, drained and chopped
1/2 cup sliced pimiento-stuffed green olives
2 tablespoons chopped fresh parsley



Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.

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

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