≡ Menu

Vegan Peanut Butter Cups

 

 

Vegan Peanut Butter CupsFor bite-size versions of these delicious vegan Peanut Butter Cups, use small paper candy cups instead of the cupcake liners. To make these soy-free, use a soy-free vegan butter.

Vegan Peanut Butter Cups
Print

Peanut Butter Cups

Course Dessert
Cuisine American
Servings 18 peanut butter cups
Author Robin Robertson

Ingredients

  • 1/2 cup vegan butter
  • 1 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners’ sugar
  • 16 ounces semisweet vegan chocolate chips

Instructions

  1. Melt the butter in a medium-size saucepan over low heat. Stir in the peanut butter and vanilla until well blended. Remove from the heat and stir in the sugar. Mix well until thoroughly combined, then refrigerate.
  2. Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the choco- late is melted.
  3. Use a small brush to coat the chocolate over the bot- tom and about 1/2 inch up the sides of 18 paper cup- cake liners. Reserve the remaining chocolate. Refrig- erate the cups until firm, about 10 minutes.
  4. Scoop out about 1 1/2 tablespoons of the peanut but- ter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm.

Recipe Notes

Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.

 

The Nut Butter Cookbook

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

SaveSave

{ 1 comment }

Big Bang Tofu

Big Bang Tofu

The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.

 

Big Bang Tofu
Print

Big Bang Tofu

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1/3 cup Asian sweet chili sauce
  • 1/3 cup vegan mayonnaise (I like Just Mayo)
  • 1 to 2 tablespoons sriracha sauce
  • 14 to 16 ounces extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper
  • 1 tablespoon safflower oil or other neutral oil

Instructions

  1. In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside.
  2. Cut the tofu into 1/2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot.

Recipe Notes

More Quick Fix VeganRecipe from MORE Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing.

{ 0 comments }

Curried Almond Sweet Potato Soup

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating.

Curried Almond Sweet Potato Soup
Print

Curried Almond Sweet Potato Soup

Course Soup
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 5 cups vegetable broth or water
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup almond butter
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 1/4 cup chopped roasted almonds

Instructions

  1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
  2. Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes.
  3. Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool.
  4. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds.

Recipe Notes

The Nut Butter Cookbook

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

{ 0 comments }

Giardiniera Mac and Cheese

Giardiniera Mac and Cheese from Cook the Pantry by Robin Robertson

Italian pickled mixed vegetables, called giardiniera, can be quite tart, so it’s best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.

 

Giardiniera Mac and Cheese from Cook the Pantry by Robin Robertson
Print

Giardiniera Mac and Cheese

Servings 4 servings
Author Robin Robertson

Ingredients

  • 8 to 12 ounces fiore pasta or other bite-sized pasta shape
  • 2 1/2 cups giardiniera vegetables, drained and coarsely chopped
  • 1 tablespoon olive oil
  • 1/3 cup panko crumbs
  • 1 1/2 cups unsweetened almond milk
  • 1/3 cup raw cashew pieces, soaked and drained
  • 2 tablespoons cornstarch or tapioca flour
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon mellow white miso
  • 1 heaped tablespoon tomato paste
  • 2 teaspoons apple cider vinegar or lemon juice
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 small clove minced garlic
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste

Instructions

  1. Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer.
  2. Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside.
  3. In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot.

Recipe Notes

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

{ 0 comments }

Clam-Free Chowder

Clam-Free Chowder from Veganize It by Robin RobertsonOyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.

 

Clam-Free Chowder from Veganize It by Robin Robertson
Print

Clam-Free Chowder

Servings 4 servings
Author Robin Robertson

Ingredients

  • 2 tablespoons vegan butter
  • 8 ounces oyster mushrooms, chopped
  • 1 yellow onion, chopped
  • 1 celery rib, minced
  • 1 garlic clove, minced
  • 2 cups peeled and diced potatoes
  • 2 bay leaves
  • 1 teaspoon dulse or nori flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups vegetable broth
  • ¼ teaspoon liquid smoke
  • ½ cup raw cashews, soaked in hot water for 1 hour, then drained
  • 2 cups unsweetened almond milk
  • 1 tablespoon minced fresh parsley

Instructions

  1. Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.
  2. While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.

Recipe Notes

Veganize It!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.

 

{ 0 comments }

Seitan Jagerschnitzel

Seitan JagerschnitzelThinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.

 

Seitan Jagerschnitzel
Print

Seitan Jagerschnitzel

Servings 4 servings
Author Robin Robertson

Ingredients

  • 2 tablespoons olive oil
  • 4 seitan cutlets or 8 ounces seitan, thinly sliced
  • Salt and freshly ground black pepper
  • 1 small onion or 2 shallots, minced
  • 1 teaspoon tomato paste
  • 8 ounces fresh mushrooms (single variety or assorted), thinly sliced
  • 1/3 cup dry white wine
  • 1 tablespoon soy sauce
  • 1/2 to 1 teaspoon caraway seeds, crushed or whole
  • 1 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon dried thyme (optional)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 1 teaspoon browning sauce (optional) (Kitchen Bouquet or Gravy Master are vegan)
  • 1/2 cup vegan sour cream

Instructions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
  2. Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes.
  3. Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes. Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through.

Recipe Notes

Vegan Without Borders

From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC.

{ 0 comments }