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Smoky Chickpea Salad with Mango and Avocado

Smoky Chickpea Salad with Mango and Avocado from One-Dish Vegan Revised and Expanded Edition by Robin Robertson (vegan and gluten-free) #vegan #glutenfree #saladToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book.

Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.

Smoky Chickpea Salad with Mango and Avocado

Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Course Salad
Cuisine American
Keyword roasted chickpea salad, roasted chickpeas
Yields 4 servings
Author Robin Robertson

Ingredients

Smoky Chickpeas:

  • 1 tablespoon (15 ml) pure maple syrup
  • 1 tablespoon (15 ml) wheat-free tamari
  • 2 teaspoons liquid smoke
  • 2 teaspoons olive oil
  • 1 teaspoon nutritional yeast
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground
  • black pepper
  • ¼ teaspoon salt
  • cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained

Dressing:

  • 1 small mango pitted, peeled, and chopped
  • 3 tablespoons (45 ml) freshly squeezed lime juice
  • 1 to 2 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard or ½ teaspoon sriracha sauce
  • ½ teaspoon liquid smoke
  • Salt and freshly ground black pepper

Salad:

  • 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed
  • 1 ripe mango
  • 1 ripe Hass avocado

Instructions

  1. For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.
  2. Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.
  3. For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed.
  4. For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.

Recipe Notes

One-Dish Vegan Revised and Expanded Edition by Robin Robertson

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission

 

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One-Dish Vegan Revised and Expanded Edition

One-Dish Vegan Revised and Expanded Edition by Robin RobertsonMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking.

Coconut Curry Noodles and Butternut Squash from One-Dish Vegan Revised and Expanded Edition by Robin RobertsonThe bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning.

The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include:

  • Easy Ramen Bowls
  • Cheesy Cauliflower Soup
  • Panzanella Salad with White Beans and Artichokes
  • Barbecued Jackfruit with Sweet Potatoes and Cauliflower
  • Jungle Curry
  • Thai Coconut Rice with Edamame and Asparagus
  • Vegan Shakshuka
  • Jackfruit Stroganoff
  • Millet and Chickpea Curry
  • One-Pot Sicilian Couscous
  • Spicy Korean Stir-Fry
  • Lobster Mushroom Newburg
  • Vegetable Donburi
  • Coconut Curry Noodles and Butternut Squash
  • Black Bean Tortilla Casserole
  • Layered Brunch Bake
  • Shepherd’s Pie, Two Ways
  • Nacho-Chilaquile Bake
  • Lentil Tourtiere

 

Smoky Chickpea Salad with Mango and Avocado from One-Dish Vegan Revised and Expanded Edition by Robin RobertsonThe recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.

One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order.

Chili Verde from One-Dish Vegan Revised and Expanded Edition by Robin Robertson

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Sesame Mochi

Sesame Mochi from Vegan Without Borders by Robin Robertson #vegan #mochi #sesame #veganwithoutbordersThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii.

Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.

Sesame Mochi

The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.
Course Dessert
Cuisine Japanese
Keyword mochi, sesame, vegan mochi
Yields 12 Mochi
Author Robin Robertson

Ingredients

  • 1 1/4 cups glutinous rice flour (mochiko) (see headnote)
  • 1/3 cup sugar
  • Pinch salt
  • 1 1/4 cups almond milk
  • 1/3 cup sesame paste
  • 1/3 cup cooked white beans
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons toasted sesame seeds
  • Coconut flour or finely ground unsweetened coconut, for dusting

Instructions

  1. In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces.
  2. In a food processor, combine the sesame paste, white beans, confectioners’ sugar, and sesame seeds and mix well. Set aside.
  3. Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling.
  4. Pour about 1/2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard.

Recipe Notes

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

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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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