≡ Menu

Asian Spring Rolls with Spicy Peanut Dipping Sauce

Robin Roberton's Asian Spring Rolls with Spicy Peanut Dipping Sauce, vegan and gluten-free

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.

Robin Roberton's Asian Spring Rolls with Spicy Peanut Dipping Sauce, vegan and gluten-free
Print

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.
Course Appetizer
Cuisine Asian
Yields 4 servings
Author Robin Robertson

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

The Nut Butter Cookbook

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

 

{ 0 comments }

Vegan Linguine with Thai Pesto

Robin Robertson's 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.

Robin Robertson's Vegan Linguine with Thai Pesto
Print

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.

Course Main Course
Cuisine Fusion
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Recipe Notes

The Nut Butter Cookbook

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

{ 1 comment }

Vegan BBQ Jack Sandwiches

Robin Robertson's vegan BBQ Jack SandwichesLook 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.

Print

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.
Course Sandwich
Cuisine American
Yields 4 Sandwiches
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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 Notes

Cook the Pantry by Robin Robertson

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

{ 0 comments }

Smooth and Sassy Guacamole

Robin Robertson's Smooth and Sassy Guacamole, vegan and gluten-free
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.

Print

Smooth and Sassy Guacamole

Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change.
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes

Hot Vegan by Robin Robertson

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

 

{ 0 comments }

Smoke and Spice Almond Hummus

Robin Robertson's Smoke and Spice Almond Hummus, vegan and gluten-free

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.

Robin Robertson's Smoke and Spice Almond Hummus, vegan and gluten-free
Print

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.
Course Appetizer, Snack
Cuisine Mediterranean
Yields 2 cups
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
  3. Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
  4. If serving right away, sprinkle the top with the almonds and remaining cilantro.

Recipe Notes

The Nut Butter Cookbook

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

{ 0 comments }

Power Ball Energy Bites

Power Ball Energy Bites from The Nut Butter Cookbook by Robin Robertson
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 from The Nut Butter Cookbook by Robin Robertson
Print

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.
Course Snack
Cuisine American
Yields 12 Bites
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator.

Recipe Notes

The Nut Butter Cookbook

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

 

 

{ 1 comment }