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Coconut Spinach and Lentil Dal

Robin Robertson's Coconut Spinach and Lentil Dal is a quick and cozy dinner dish. It's vegan and gluten-free. #vegan #vegandinner #glutenfreeThis 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.

Course Main Course
Cuisine Indian
Keyword Lentil Dal
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Recipe Notes

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

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Baked Eggplant Fries

 Serve these vegan Baked Eggplant Fries from Vegan Without Borders by Robin Robertson as a side dish or enjoy them as a snack or appetizer. #vegan #vegansnack #vegansidedish #veganappetizer #eggplantCrunchy 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.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword Eggplant Fries
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

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.
Course Condiment
Cuisine Greek
Keyword Tzatziki Sauce, vegan Tzatziki
Yields 1 cup
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes

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 HansenAn 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.

Vegan Reset by Kim-Julie Hansen

Chili-Lime Cauliflower Bowl

Course Main Course
Cuisine American
Keyword Chili-Lime Cauliflower Bowl, Vegan Reset
Yields 2 servings
Author Kim Julie-Hansen

Ingredients

  • 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

Instructions

  1. Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
  2. Add the almonds and chile and cook for 5 more minutes.
  3. 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.
  4. Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
  5. Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
  6. Serve the couscous and vegetables over the greens and garnish with the parsley.

Recipe Notes

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

10 Recipes for Your Vegan Labor Day Cookout from Robin RobertsonWe’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

Pantry Pasta SaladOne 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.

Robin Robertson's Roasted Sweet Potato Salad, vegan and gluten-freeThis 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.

Cilantro-Jicama Slaw with Lime-Orange Dressing from Veganize it! by Robin Robertson (gluten-free)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.

Vegan BBQ Seitan Ribs from Veganize It! by Robin RobertsonThese lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw.

Pulled Jackfruit BBQ Sandwiches from Veganize It by Robin RobertsonNot 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.

Jamaican Jerk Vegetable SkewersI 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.

Robin Robertson's vegan Eggplant SataysA 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.

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

Grilled Vegetables with Almond Romesco Sauce from Nut Butter UniverseThe 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.

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from The Nut Butter Cookbook by Robin Robertson (vegan and gluten-free)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

Cilantro-Jicama Slaw with Lime-Orange Dressing from Veganize it! by Robin Robertson (gluten-free)

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.
Course Salad
Cuisine Mexican
Keyword Cilantro-Jicama Slaw, jicama, salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside.
  2. 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.

Recipe Notes

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

10 Cooling Vegan Recipes August from Robin RobertsonThe 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 CevicheCucumber 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 NoodlesFire 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-GadoIndonesian 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.

Banh Mi TostadasBánh 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 – PlusSoba 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 TofuChilled 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 (vegan and gluten-free) From Vegan Without Borders by Robin RobertsonEnglish 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 NicoiseChickpeas 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 PaletasWatermelon Paletas– These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day.

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

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