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Hearts of Palm Ceviche

Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson

Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeno – if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.

 

Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson
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Hearts of Palm Ceviche

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons minced scallion (green onion)
  • 1 teaspoon small capers
  • Salt and ground black pepper
  • 1/2 English cucumber, peeled and thinly sliced
  • 1 (14-ounce) jar hearts of palm, cut into 1/4-inch rounds
  • 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos
  • 2 tablespoons kalamata olives or green olives, pitted and halved
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 ripe avocado, peeled, pitted and chopped (optional)
  • Tortilla chips, to serve

Instructions

  1. In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well.

  2. In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving.
  3. When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips.

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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Vegan Breakfast Nachos

Breakfast Nachos from Veganize It

These Breakfast Nachos are a favorite “anytime” meal at our house, and they can make an extra-special brunch on Father’s Day.  I plan to make this for Jon on Sunday to thank him for being such a great dad to all of our kitties.  Lucky for him, the cats won’t be helping me in the kitchen!

I hope you and your family enjoy this as much as we do!

Breakfast Nachos from Veganize It
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Breakfast Nachos

Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.

Servings 4
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 3 scallions, chopped
  • 12 ounces extra-firm tofu, drained and diced
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 ½ cups cooked or 1 (15-ounce) can black beans, drained and rinsed
  • 1 large tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped cilantro, plus more for garnish (optional)
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 recipe Smoky Queso Sauce (below), kept warm
  • 1 (13-ounce) bag restaurant-style tortilla chips

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm.

  2. In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.

  3. To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using.

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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Smokey Queso Sauce

This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper.

Servings 2 cups
Author Robin Robertson

Ingredients

  • 1 (2-ounce) jar chopped pimientos, drained
  • 1 teaspoon canned chipotle chiles in adobo sauce
  • 1/2 cup nutritional yeast
  • 3 tablespoons cornstarch
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons rice vinegar
  • 1 ½ cups plain unsweetened almond milk or water

Instructions

  1. Combine all the ingredients in a blender and blend until smooth.

Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Street Fair Corn from NYC Vegan

Street Fair CornI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer.

Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today.

NYC Vegan

Street Fair Corn

Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn—freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)

Serves 4

Ingredients

  • 1/4 cup nondairy mayonnaise
  • 1/4 cup nondairy sour cream
  • 1/4 cup nondairy parmesan, plus more for serving
  • 1/2 teaspoon chili powder, plus more for serving
  • 1 medium clove garlic, finely minced
  • 1 tablespoon finely chopped fresh cilantro or Italian parsley
  • 4 ears sweet corn, shucked
  • 1 lime, cut into wedges

Preparation

  1. Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined.
  2. Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  3. Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

 

 

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Stovetop Peach-Blueberry Crumble

Stovetop Peach-Blueberry Crumble

With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream.

Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal. Yum.

Stovetop Peach-Blueberry Crumble

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

Ingredients

  • 1 1/2 pounds firm, ripe peaches (5 to 6 peaches)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold vegan butter (Earth Balance), diced

Preparation

Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries.

Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas.

Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.

 

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Vegan in Asheville

We just returned from our annual visit to Asheville, the unofficial vegan food capital of the South. Every spring we drive down for a few days to enjoy fabulous vegan food and all the other wonders that Asheville has to offer.  Here are some highlights with photos by Elissa Free.

For the second year in a row, we stayed at The Chestnut Street Inn, a gorgeous house with a perfect location, made even better by the terrific innkeepers, Emilie and Arturo, who make us feel like family.  Emilie goes out of her way to make special vegan breakfasts for us each morning.  This visit we enjoyed Churro Waffles with Strawberries, Stuffed French Toast with Orange Syrup, Savory Breakfast Enchiladas, and an astonishing Banana Crepe Cake with Caramel Sauce.

 

For a snack, Emilie even made us a batch of vegan cookies each day….

Of course, one of the main reasons for our trek to Asheville, is the opportunity to have dinner at Plant, our favorite restaurant.  As usual, we went there on our first night in town as well as our last night.  Among the highlights were an ethereal maitake mushroom appetizer, the always-a-favorite seitan entree, and a sublime lemon cheesecake with a side of apple-bourbon sorbet that tasted just like apple pie.

Other food favorites included an amazing lunch at Chai Pani:

And also at Bean Vegan Cuisine:

We also had a great meal with friends at Doc Chey’s where I’m obsessed with the spicy green bean appetizer:

Believe it or not, we also made time to do a few things other than eat great vegan food!  We visited the North Carolina Arboretum, took part in an “escape room,” went to the local farmers’ market, visited the Woolworth Walk, Lexington Glass Works, and lots of other fun stuff, including listening to loads of great street musicians.

Until next year, Asheville!!!

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Veganize It! Blog Tour

In less than a week, my new book Veganize It! Easy DIY Recipes for a Plant-Based Kitchen will hit the shelves.

To celebrate, we’re having a blog tour.  Over the next few weeks, you can visit some fantastic blogs and websites to check out some sample recipes, photos, and reviews of Veganize It! and also enter giveaways to win a copy of the book.

Having written more than 20 cookbooks, Veganize It! may be my most personal favorite of all because it comes full circle to when I first went vegan nearly 30 years ago and began to “veganize” all our favorite foods.  In this book, I’ve organize the recipes to share not only veganized ingredients but also recipes that use those ingredients.  So, whether you need basic DIY recipes such as vegan sour cream or seitan, or want to make a “soup to nuts” meal from appetizer to dessert, you’ll find the recipes in Veganize It!

Here’s a list of dates and locations of the blog tour…beginning with Vegan Huggs where you’ll find my recipe for Smoky BBQ Pulled Jackfruit Sandwiches.

Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Veganize It! 

VEGANIZE IT! Blog Tour

February 27        Vegan Huggs

March 1                Dianne’s Vegan Kitchen

March 2                JLGoesVegan

March 5                Yummy Plants

March 6                Veggies Save the Day

March 7                V-Nutrition

March 9                Vegan Mos

March 13             Glue and Glitter

March 14             Veggie Inspired Journey

March 15             Lisa’s Project: Vegan

March 16             HealthySlowCooking.com

March 20            Chic Vegan

March 23             Zsu’s Vegan Pantry

March 26             Spabettie

March 28             Vegan Crunk

March 29             Jazzy Vegetarian

March 29             Fran Costigan

March 31             From A to Vegan

 

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