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Thai Panang Curry Bowl + Giveaway

Thai Panang Curry BowlAs a longtime bowl food fanatic, I’m super-excited about participating in the blog tour for Zsu Dever’s new book, Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl MealsVegan Bowls is a book whose time has come — and Zsu Dever, with her restaurant background and gift for combining flavors, is just the person to bring it to you!

If you love the comfort and simplicity of enjoying dinner (and breakfast or lunch!) in a bowl, then this book is definitely for you. In addition to featuring some wonderful classic bowl-food recipes such as hearty soup, salad, and chili bowls, Zsu’s creativity really shines in some of the unexpected and delightful bowl combos such as Philly Cheesesteak Bowl, Reuben Mac and Cheese Bowl, and an ingenious Holiday Bowl, just in time for the upcoming season.

One of the things I like most about the recipes is they are versatile and most can be made in less than 45 minutes — that’s a COMPLETE meal, including protein, veggies, and grains, noodles or potatoes, all harmonized with a delicious sauce and garnish.  In Vegan Bowls, Zsu also provides a template showing how easy it is to build your own bowl using your favorite ingredients. Best of all, the versatility allows for use of on-hand or leftover ingredients.  For example, if you already have cooked rice or beans on hand, dinner can be on the table in just minutes.

As an example, in the the recipe for the Thai Panang Curry Bowl (provided below), the recipe calls for quinoa as a quick and delicious change from the usual rice.  However, if you prefer rice, or happen to have some on hand, then you can use rice instead.  Likewise, the recipe calls for 5 cups of chopped veggies — when I made it I cut back on the veggies just a bit and included some diced baked tofu that I had on hand for an even heartier dish.  I also left out the kaffir lime leaves (since I can’t find them where I live) and opted for a squeeze of lime juice instead.  The resulting meal was better than the panang curry I usually get at the Thai restaurant an hour away.  With Vegan Bowls, the best bowl food doesn’t have to come from a restaurant — it can come out of your own kitchen!

Before you head to the kitchen to make this recipe for Thai Panang Curry Bowl, take a minute and enter my Giveaway to win a copy of Vegan Bowls.  To enter, just leave a comment at the end of this post describing your favorite meal in a bowl.  That’s it! You can enter more than once if you go to Facebook and Like my page: Robin Robertson’s Global Vegan Kitchen then leave another comment telling me you Liked my Facebook page!

This giveaway ends Sunday night, October 4th at midnight.  A winner will be announced on Monday, October 5th.  Enter now!

Thai Panang Curry Bowl
This is such a simple recipe that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen

1 (13.5-ounce) can coconut milk, divided
1 to 2 tablespoons red curry paste
2 tablespoons peanut butter
3 (2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.

Vegan Bowls by Zsu Dever


Recipe Testing Update


UPDATE: 9/24/15: My call for Recipe Testers is now closed.

All I can say is WOW!!!  In less than 24 hours after putting out a call for recipe testers, I have been totally inundated with emails.  I’m humbled and honored by such a tremendous response.  Just a quick glance through the submissions tells me that I’m going to have a super-hard time narrowing down the field to just 10 to 12 people!

For that reason, I’m going to close my call for testers at this time so that I can concentrate my attention on the emails of those who have already responded.  I want to thank all of you who wrote to me.  I wish I had enough recipes to go around to choose all of you for testing.  I know you’d all do a great job — it just makes my work easier to keep the testing group at around a dozen people.

Thanks again for your interest and support — and all your kind words for my work.  I will be in touch with the “top ten testers” in the next few days — but even if you don’t hear from me, please know that I truly appreciate you! ?



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Recipe Testers Needed

Recipe Testing 1

UPDATE 9/25/15: Due to an overwhelming number of responses, so the call for Recipe Testers is now closed. Thank you to all who emailed me.  I will be in touch with those who are chosen very soon!

With my next cookbook, Cook the Pantry, due to hit the shelves in a few weeks, it should come as no surprise that I’m already working on a new cookbook!  In fact, the recipes will soon be ready for testing, so I’m looking for a few good recipe testers.

I’m going to need about 10 dedicated and enthusiastic volunteers who would enjoy testing some of the recipes over the next few months. If you’re interested, here are a few questions to help you decide if it’s right for you:

  • Do you enjoy cooking and cook often?
  • Do you like to cook with a variety of plant-based ingredients (including some soy, wheat, nuts, and/or oil)?
  • Are you detail-oriented and good at following recipes?
  • Have you had previous experience testing recipes?
  • Are you willing to provide a critique and photo of each recipe tested?
  • Are you able to test 12 to 15 recipes between October 6th and January 11th?

If you’ve answered “YES” to the above questions and want to help me out with some recipe testing, let me hear from you! Send me an e-mail and tell me why you’d make a good recipe tester. Be sure mention if you’ve tested recipes before and if you can take photos of the recipes you test.

I know there are lots of great recipe testers out there, so let me hear from you no later than Monday, September 28th. I’m sure it will be a tough decision to choose among so many wonderful cooks. If you’re chosen to be a recipe tester, I’ll e-mail you with the news on or before October 1st!

FYI…The book includes recipes for plant-based dairy and meat alternatives used to make everything from appetizers to desserts. Several of the recipes feature multiple components. In return for their help, recipe testers who test all their assigned recipes will receive a copy of the new book and a “thank you” on the Acknowledgments page.

I look forward to hearing from you! You can email via the “Contact Robin” page on this website — just click “Contact Me.”

UPDATE 9/24/15: The call for recipe testers is now closed.  Thank you!!


Artichoke Muffaleta Po Boys

Muffaletta Po Boys

In less than a month my new book, Cook the Pantry, will hit the shelves.  In anticipation of that, I want to share one of my favorite recipes from the book: the Artichoke Muffaleta PoBoys.  It combines the best of two popular New Orleans culinary icons to create the ultimate sandwich. If you love artichokes and olives as much as I do, then this is the sandwich for you. I hope you enjoy it as much as I do!

With 100 recipes using on-hand ingredients and with gorgeous recipe photos by Ann Oliverio, Cook the Pantry is available for pre-order now on Amazon and will be available in mid-October wherever books are sold.

Artichoke Muffaleta Po’ Boys
Makes 2 servings

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

3 scallions, chopped
1 garlic clove, crushed
1/3 cup pickled vegetables, well-drained
1/3 cup pimiento-stuffed green olives, well-drained
1 tablespoon olive oil
1 (14-ounce) can artichoke hearts, well-drained and halved
1/2 teaspoon Cajun spice blend
3 tablespoons Creole mustard
3 tablespoons vegan mayonnaise
2 small sub rolls
1 cup shredded lettuce
1 large tomato, thinly sliced
Pickled sliced jalapeños
Tabasco or other hot sauce, to serve

In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.

Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.

To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.


Cook the Pantry Front Cover LO-RES 8-17-15



Cook the Pantry

Cook the Pantry Front Cover LO-RES 8-17-15

I am beyond excited to tell you about my new book. It’s called Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) It comes out in October but is available for pre-order now.  I’m thrilled with the way the book turned out – especially thanks to the gorgeous recipe photographs by Annie Oliverio such as this one of Artichoke Mufaletta Po’Boys:

Muffaletta Po Boys4 LR WEB

This book came about as a result of the tremendous response Jon and I received for Vegan Unplugged, our book on how to eat well when the power goes out. That book contained advice for managing life without electricity, and included 70 recipes made using only pantry ingredients and a single-burner butane stove. We heard from people telling us that in addition to using the recipes during power outages, they also made them while traveling, boating, camping, and on days when they didn’t feel like cooking. We also heard from college students who liked the easy recipes that didn’t need the use of a full kitchen. Mostly, though, we heard from people who loved the recipes but wanted to incorporate fresh ingredients into them.

I took those requests to heart and came up with this new book: Cook the Pantry. It’s a cookbook that celebrates pantry cooking with recipes that rely mostly on what’s on your pantry shelf and in your freezer, but with the important inclusion of fresh and frozen ingredients as well. The recipes are the best of both worlds: the convenience of pantry ingredients and the flavor and nutrition of fresh ingredients. Best of all, all these recipes can be made in 20 minutes or less for the ultimate in convenience cooking.  In addition to updated and revised recipes from Vegan Unplugged, Cook the Pantry contains dozens of all-new recipes including:

Tuscan Chickpea Fritatta
Hearts of Palm Ceviche
Pizza Nicoise
Pinto Bean Nacho Pie
Artichoke Tartines
Giardiniera Mac and Cheese
Capellini with Palm-Heart Scampi Sauce
Bananas Foster Dessert Nachos
Pecan Pie Balls

…and Cheesy Grits and Greens with Smoky Mushrooms:

Smoky Grits7 LR WEB

In the coming weeks, I’ll be sharing some sample recipes from Cook the Pantry.  For now, check out the sample pages on Amazon (click on the images below the photo of the book cover).  You can preorder a copy now for yourself – and anyone you know who appreciates great food prepared quickly and easily. I’ll close with something sweet — Annie’s great pic of the Easy as (Chocolate) Pie from Cook the Pantry:

Easy Chocolate Pie5 LR WEB


Ratatouille and Other Summer Pleasures

Roasted Ratatouille with Basil Pistou from Vegan Without Borders by Robin Robertson

So far this summer has been punctuated by heat, humidity, and lots of rain.  I’d gripe about the weather if it weren’t for the lovely produce that has been popping up all over because of it.  Just this week a dear friend gifted me with loads of veggies, including this study in green:

julie veggies IMG_1037

The zucchini, peppers, and (ripe) tomatoes went into my favorite summer vegetable dish — ratatouille (shown above, photo by Sara Remington).  The recipe is at the end of this post — it’s from my book, Vegan Without Borders.

Our friend also brought us these zucchini blossoms, which I cooked up almost as soon as I got them — (and which we inhaled before I could snap a photo.) Here they are before cooking….

Blossoms IMG_1016CROP

In between all the fresh produce, we’ve been happily nibbling on some of the delicious cheeses from Miyoko’s Kitchen, including Fresh Loire Valley in a Fig Leaf — almost too pretty to eat.  I served the Aged English Smoked Farmhouse to my friend who brought over the veggies — it was so good with the black seedless grapes that I served with them.  While I do enjoy making my own cheese on occasion, it’s such a treat to dig into all the amazing varieties that Miyoko has come up with.  I highly recommend them to any former (or current) cheese lovers.

Miyoko w blossoms IMG_1029


Now, here’s that recipe I promised for the ratatouille.  It may seem to hot to be roasting vegetables, but roasting them really intensifies their flavors in this dish which is further enhanced by the addition of basil pistou. It’s great served with a warm crusty baguette.

Roasted Ratatouille with Basil Pistou

This recipe is from Vegan Without Borders (c) 2014 by Robin Robertson, published by Andrews McMeel Publishing.

1 large yellow onion, chopped
1 eggplant, peeled and cut into 1/2-inch dice
2 zucchini, halved lengthwise and cut into 1/4-inch slices
1 red bell pepper, seeded and chopped
2 cups cherry or grape tomatoes, halved lengthwise
3 to 5 cloves garlic cloves, chopped
1 teaspoon fresh or dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons Basil Pistou (recipe follows)
2 tablespoons chopped fresh Italian flat-leaf parsley

Preheat the oven to 425 degrees F. Lightly oil a large baking dish or roasting pan.
In a large bowl combine the onion, eggplant, zucchini, bell pepper, tomatoes, and garlic. Sprinkle on the thyme, marjoram, and oregano and season generously with salt and pepper to taste. Drizzle on the oil and toss to combine. Spread the vegetable mixture into a large baking pan. Roast until the vegetables are tender, about 45 minutes, turning once or twice to cook evenly. To serve, transfer to a serving bowl, add the pistou and parsley and toss to combine. Taste and adjust the seasonings, if needed. Serve hot.
Serves 4 to 6

Basil Pistou
Pistou is the French version of basil pesto. Made without cheese or pine nuts, pistou can be used in the same ways as pesto: as a pasta sauce, in salad dressings or soups, or to flavor vegetable dishes, as it does in the Roasted Ratatouille (page 000). Best of all, it freezes well, so portion it into 1- or 2 2-tablespoon amounts and freeze for later use.

2 cups packed fresh basil leaves
4 cloves garlic cloves, chopped
1/4 cup olive oil
1/2 teaspoon salt
A few grinds of freshly ground black pepper

In a food processor, combine the basil leaves, garlic, olive oil, salt, and pepper. Process until thoroughly blended, scraping down the sides as needed. Transfer to a container with a tight-fitting lid. Use immediately or cover and refrigerate until needed.
Makes about 2/3 cup pistou