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Artichoke Pizza with Spinach Pesto

Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson

If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.

 

Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson
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Artichoke Pizza with Spinach Pesto

Servings 1 (12-inch) pizza
Author Robin Robertson

Ingredients

  • 1 pizza dough, storebought (I like Trader Joe’s brand) or homemade (page 79), at room temperature
  • 1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 4 cups coarsely chopped spinach
  • 1/2 cup fresh basil leaves
  • 1/3 cup almonds or walnuts
  • 1 (6-ounce) jar marinated artichoke hearts, well drained

Instructions

  1. Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven.
  2. In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/2-inch of the edge, and set aside.
  3. In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so it’s not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot.

Recipe Notes

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

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Seitan Satays with Ginger-Peanut Sauce

Seitan is sturdy enough to thread easily onto skewers to make these tasty Seitan Satays with Ginger-Peanut Sauce. Traditionally served as an appetizer, it can also be served as a main dish.

 

Seitan Satays with Ginger-Peanut Sauce
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Seitan Satays with Ginger-Peanut Sauce

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 pound seitan, cut into 1/4-inch slices
  • 1/2 cup water
  • 4 tablespoons soy sauce
  • 3 teaspoons natural sugar
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • 1/3 cup peanut butter
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon cayenne
  • Orange slices

Instructions

  1. Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
  2. While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
  3. Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.

Recipe Notes

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

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Black-Bottom Peanut Butter Freezer Pie

Black-Bottom Peanut Butter Freezer Pie

This richly decadent Black-Bottom Peanut Butter Freezer Pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.

 

Black-Bottom Peanut Butter Freezer Pie
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Black-Bottom Peanut Butter Freezer Pie

Servings 8 servings
Author Robin Robertson

Ingredients

Crust

  • 1 1/2 cups vegan chocolate cookie crumbs
  • 1/4 cup vegan butter, melted

Filling

  • 1 quart vegan vanilla ice cream, softened
  • 3/4 cup peanut butter
  • 1/4 cup chopped peanuts
  • 1 cup chocolate curls

Instructions

  1. Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.

  2. In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.

  3. Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.

  4. When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

Recipe Notes

From The Nut Butter Cookbook by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Indonesian Gado-Gado

Indonesian Gado-GadoGado-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.

 

Indonesian Gado-Gado
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Indonesian Gado-Gado

Servings 6 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 2 shallots, chopped
  • 1 large clove garlic, chopped
  • 1/2 cup peanut butter
  • 1 1/2 tablespoons wheat-free tamari
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon natural sugar
  • 1/4 teaspoon cayenne
  • 3/4 cup unsweetened coconut milk
  • 2 cups green beans, cut into 1-inch lengths
  • 1 cup small cauliflower florets
  • 2 carrots, shredded
  • 2 cups shredded cabbage
  • 1 cup fresh bean sprouts
  • 1/3 cup roasted peanuts

Instructions

  1. Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.
  2. Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
  3. Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.

Recipe Notes

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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Heart of Palm and Artichoke Cakes

Heart of Palm and Artichoke Cakes from Veganize It by Robin Robertson

These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (they’re even good cold!), or as a component in Seitan Oscar.

 

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Heart Of Palm And Artichoke Cakes

Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil, plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs
  • Lemon wedges, for serving

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool. 

  2. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties.

  3. Place the remaining 1/2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.

  4. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

Recipe Notes

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.

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Roasted Cauliflower Piccata

Roasted Cauliflower Piccata

When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers.

Roasted Cauliflower Piccata
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Roasted Cauliflower Piccata

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 head cauliflower, cored
  • Olive oil, for cooking
  • 1 cup sliced mushrooms
  • 2 scallions, minced
  • 1/3 cup dry white wine or vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons capers, drained
  • 1/4 cup minced fresh parsley
  • 2 teaspoons vegan butter, chilled
  • Your favorite mashed potatoes, to serve

Instructions

  1. Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.
  2. Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.
  3. While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.
  4. To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top.

Recipe Notes

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.

 

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