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Or, if you’d like to send me an e-mail, just click on “Contact Me” …



{ 78 comments… read them below or add one }

1 Joanne Irwin May 24, 2012 at 8:55 pm

Nicely done, Robin. Your new site is inviting and easy to navigate. I look forward to your new book, too.
All the best,
Joanne Irwin
PCRM Food for Life Instructor


2 Robin May 25, 2012 at 7:26 am

Thank you Joanne. Much appreciated!


3 Karen Burney May 25, 2012 at 8:31 am

I love having it all in one place! And your Vegan Planet cookbook is my very favorite! But wouldn’t you know: On this site, the one recipe I was really interested in today isn’t there. The Party Vegan recipes just repeat the Vegan Planet recipes above–one of the new-site glitches, I’m sure. I’ll be looking forward to those ginger cupcakes appearing on the site, and in my kitchen, soon!


4 Robin May 25, 2012 at 10:21 am

Karen, You can still access the recipes from my old site. Here is the link to the page with the ginger cupcakes!


5 Karen May 25, 2012 at 10:43 am

Thanks! I think I’ll be making them quite soon–like maybe this afternoon!


6 Robin May 25, 2012 at 10:24 am

Thanks for letting me know, Karen. I’ll get it fixed right away!


7 Jonathan Shanes May 25, 2012 at 9:23 am

Nice site Robin very well done, looks great and easy to navigate.


8 Robin May 25, 2012 at 10:21 am

I’m glad you like it, Jonathan. Thanks!


9 Albert Flores May 30, 2012 at 1:02 am

Hi Robin,

Thanks for all you work!

Is there a way to get some nutritional info for you recipes (for Quick Fix or Vegan Planet)? I am trying to watch my weight and would really appreciate it.



10 Robin June 5, 2012 at 3:02 pm

Hi Albert, Since the publishers didn’t include nutritional data in those books, you’d need to use a nutritional data analysis program online. You’d just need to plug in the ingredients and amounts used. Here’s a link of one of them you could try:


11 Marlena May 31, 2012 at 7:07 pm

Hi Robin,

My husband and I are new to vegan eating and have already purchased several of your books. One of our challenges is that I avoid soy for health reasons. Is there a suitable substitute for the soy sauce and tofu in your recipes?

Thank you!


12 Robin June 5, 2012 at 3:33 pm

Hi Marlena, Instead of tofu you can use seitan or in some case beans as the protein in the recipe. Instead of soy sauce, you can use coconut aminos. Here’s a link:


13 Marlena June 11, 2012 at 4:31 pm

Thank you Robin. Could I use the seitan across the board when a recipe calls for tofu – whether it’s firm, silken, etc.?


14 Robin June 20, 2012 at 6:11 pm

Marlena, You can use seitan in place of tofu when the tofu remains intact, such as in a stir-fry or saute. however, for recipes that use silken tofu (which usually gets pureed) you’d need to use something else such as pureed soaked cashew nuts or pureed white beans (depending on the recipe and the desired result.) Hope this helps.


15 Marlena June 27, 2012 at 7:34 am

Thank you, again. Looking forward to trying more of the recipes in your books. I made the stove top fruit crisp last night and my husband loved it!

16 David June 1, 2012 at 7:47 pm

Where can we buy uncooked mock meat in metro Boston area?



17 Robin June 5, 2012 at 2:55 pm

Hi David, I don’t live in that area, so I really don’t know. I suggest you contact the nice people with the Boston Veg group who may be able to point you in the right direction. Here’s the link to their site:


18 Paris Harvey June 19, 2012 at 5:21 pm

Hi Robin, I have 2 of your cookbooks and will be using them both for 2 of the recipes I am going to be preparing for my “Vegan Flame n Game Night BBQ” this Saturday night (6/23).
I will be using the Ultimate Veggie Burger from Vegan Planet.
My question is…Do you think the UVB will be firm enough on the grill? Or do you have another suggestion for a recipe or and addition to this one?
I so appreciate your time!
Oh I am going to be using the your slow cooker book for the Blueberry cobbler too!
Thanks so much for your creative cookbooks


19 Robin June 19, 2012 at 5:49 pm

Hi Paris,

The UVBs should be firm enough to grill. I’ve grilled them before and they were fine. That said, a lot depends on just how firmly they were made; how chilled they are; how hot the grill is; and if the grill and/or burgers have been oiled so they don’t stick.

If you’re making a lot of burgers (or even if you’re not!), you might want to try this trick: Cook the burgers lightly in advance on top of the stove in a skillet in a little oil. This does three things: 1) it firms them up from the get-go; 2) it partially cooks them so they spend less time on the grill; and 3) the oil will help keep them moist (you’ll still need to oil the grill).

Hope this helps!


20 Paris Harvey June 19, 2012 at 5:55 pm

Yes thank you very much!
I love that idea!
I guess I can even pan fry them a bit like you say and then put them in the freezer until the night before. Defrost them in the frig. I am thinking the cooler they are the firmer they will be.
Can’t wait!


21 Robin June 20, 2012 at 2:34 pm

Good plan.


22 bookwormbethie June 28, 2012 at 10:16 am

I just wanted to write you and say how much I LOVE your “vegan party” cookbook. The recipes I’ve made so far have been fantastic! Even my meat n’ potatoes hubby (although maybe not for long!) is loving everything I’ve made. I wrote a book review on my blog! (and also left a review on but I’m not sure if it has been published yet)


23 Robin July 22, 2012 at 10:57 am

Thank you, thank you, thank you, Bethie! I’m thrilled that you love Party Vegan and very grateful for your review on your blog and on BandN. Much appreciated!


24 Carla Eilrich. July 21, 2012 at 9:44 pm

Hello Robin- about a year and a half ago a friend introduced us to your cookbook Vegan on the cheap We LOVE it. We just cook our way thru the book.Every night we feast.Thank you so much for teaching us how to spice.It’s quite amazing how easy it is.


25 Robin July 22, 2012 at 10:58 am

Hi Carla, I’m so glad to know you’re enjoying Vegan on the Cheap. How fun that you are cooking your way through the book! Happy Cooking!


26 Faith Gilbertson August 6, 2012 at 4:53 pm

Hi Robin,

I LOVE this book! I have made several recipes from 1,000 Vegan Recipes. However, I just made the Peach Crumb Pie on page 463. It turned out very watery due to the high water content of the peaches and the crust was doughy because of it. Is there something I could do to cut the water content like making a syrup with the cornstarch and sugar or what do you suggest? I followed the recipe exactly. The flavors were wonderful. Please let me know. I tried to contact you by email but it was not working. Thank you.


27 Robin August 6, 2012 at 5:06 pm

Hi Faith, I’m glad you’re enjoying 1000 Vegan Recipes. I appreciate your bring to my attention the peach pie recipe — there is an ingredient missing! There should be 2 tablespoons of cornstarch tossed with the peaches before adding to the crust. Some peaches are definitely juicier than others, but usually 2 tablespoons is enough to thicken the juices. Another trick is to toss the peaches with the cornstarch and the sugar and set it aside in a bowl for about 30 minutes. The peaches will release their juices and if it seems like a lot, you can drain some off before adding to the pie crust. Hope this helps and sorry about that. I’ll make sure the typo is fixed in the next edition of the book. In the meantime, you should be able to salvage your pie by draining off the liquid and baking it for a few more minutes.


28 Shy August 22, 2012 at 1:31 am

I just got Party Vegan and am dying to try some recipes. The ones on the cover look so good…what are the names of those dishes so I can make them?


29 Robin August 22, 2012 at 2:56 pm

representations of grilled vegetable skewers; build-your-own ice cream sundae; couscous pilaf; truffles; mini foccacia with tapenade


30 Shy August 22, 2012 at 3:54 pm

Thank you so much!


31 Amanda August 22, 2012 at 2:35 pm

Hi, I am really enjoying the Vegan on the Cheap cookbook. I tried making the Three Grain Bread though and maybe I used the wrong setting on my bread machine, but it didn’t seem to rise properly. I set it for a basic light crust 2lb loaf, but basic is for white bread. Should I try a wheat bread setting instead? The bread tasted great but was only have the size of a 2lb loaf and very dense.


32 Robin August 22, 2012 at 2:50 pm

Hi Amanda, Glad you’re enjoying Vegan on the Cheap. I’m not sure why the bread isn’t rising for you in your bread machine. The recipe in the book is how I make it in my bread machine and it comes our perfect every time. The only time it didn’t work was when I used some old yeast. Could that be the problem? Otherwise, I have no clue, but maybe trying it on that other setting will work for you. Good luck.


33 Elle August 24, 2012 at 1:30 am

Hi Robin. I recently purchased Quick-fix Vegan and absolutely love it! It’s perfect for quick and tasty weeknight meals (that even satisfy my omnivore boyfriend). I’ve been anxiously awaiting the release of Fresh From the Vegan Slow Cooker which was due out in October but today I discovered the release date on the Book Depository website has changed to January 2013; has there been a delay? I’m hoping it’s just some glitch in the system as I don’t think I’m capable of waiting that long! :-) Thanks!


34 Robin August 24, 2012 at 3:22 pm

I’m glad you’re enjoying Quick-Fix Vegan. The new slow cooker book will definitely be out by the beginning of October. Not sure why the Book Depository has the wrong date — may be a glitch. I let my publisher know about it though, just in case. Thanks for letting me know!


35 Elle August 26, 2012 at 9:46 pm

Thanks Robin! I’m relieved to hear it’s probably just a glitch. I just discovered that and also have the released date listed as January 2013. Hopefully they’ll correct the release date soon so I can pre-order. :-)

One other question. I’ve heard that the recipes in Quick-Fix Vegetarian are vegan; is that correct? If so, is there much overlap between it and Quick-Fix Vegan?


36 Robin August 26, 2012 at 11:08 pm

Yes, the recipes in Quick-Fix Vegetarian are also vegan. There is no overlap between the two books.


37 Elle August 26, 2012 at 11:17 pm

Thanks Robin, that’s fantastic! :-) My omnivore boyfriend has loved the recipes I’ve cooked from Quick-Fix Vegan, so I’l have to add Quick-Fix Vegetarian to my collection too.

38 ktcat2 August 26, 2012 at 8:52 pm

Hi there,
Two things: One, the Kindle version of “Vegan on the Cheap” has no link to the table of contents or index. So the only way to find it is to click through every page, starting from the beginning. I have emailed them about this book and another book that has the table of contents, but they have been slow to fix the other book, you might try to put a bee in their bonnet to get them to fix this. It should be an easy fix.

Two, “bahn-mi” is actually spelled “banh mi” in Vietnamese (the h and n are reversed, and there is no dash). I look forward to trying the recipe.


39 Robin August 27, 2012 at 9:26 am

Thanks for letting me know about the Kindle version of VOTC. I’ve contacted the publisher about having that fixed.

good catch on the spelling too. thanks.


40 Heather November 21, 2012 at 12:21 am

I just wanted to say that your book Vegan Planet is my Holy Grail. I love every recipe that I have made from it and use it every day. :) THANK YOU!!!


41 Carol Abercrombie November 26, 2012 at 4:44 pm


Our monthly publication for the 50+ in Southern Oregon includes a suggested reading list in each issue. Your book Vegetarian Slow Cooker, was proposed as a possibility for the list and fits our theme. Would you be agreeable to a review of the book in our publication? We would need a * high resolution image* of the cover for the January Issue by December 13th. We can also include the website url (which can be reached by readers through our website). We would also include a
description of the book – (80-100 words) which you can provide or we can obtain from a website. If you would like further information, please email or go to our website

Thank you for your consideration.


42 Amy Puestow November 26, 2012 at 10:20 pm

its there a recipe for vegan scalloped corn


43 Robin November 27, 2012 at 7:51 am

Nava has a nice recipe posted here:

I have a recipe for Creamy Creamed Corn in my new slow cooker book. That might suit you as well.


44 Amy Puestow November 27, 2012 at 3:06 pm

thank you i love scalloped corn on thanksgiving


45 Virginia Perrotti December 29, 2012 at 12:20 pm

Robin, I loved the Braciole-Inspired Stuffed Eggplant, from Fresh from the Vegan Slow Cooker. It was a fantastic compliment to my Italian Spaghetti dinner on Christmas day. Everyone loved it, even the carnivores in the family.


46 Robin December 31, 2012 at 6:49 pm

Sounds great, Ginny. Thanks!


47 Lindsay February 14, 2013 at 9:46 pm

Just wanted to say how useful your cookbooks are! Many of my cookbooks just sit on the shelf, but yours are practical and delicious. My current favorite is Vegan on the Cheap (kindle version) which I have on my phone instead of in print so that I always have it with me! Recently made the Southwestern Sweet Potato Shepherd’s Pie – so good – and used leftovers to fill burritos. Also tried the Curried Yellow Split Pea Soup which was absolutely perfect. I am a big fan of crock pots, so I look forward to getting Fresh From the Vegan Slow Cooker sometime soon. I have the vegetarian one and the recipes are so creative, so I can’t wait to see what other recipes you came up with to expand the veggie slow cooker repertoire! Thanks for all of your hard work – it is really something to have recipes you can rely on time and time again!!! :)
Keep up the fabulous compassionate cooking!


48 Robin March 3, 2013 at 5:13 pm

Lindsay, thank you very much for your kind words about my recipes!


49 Connie Fletcher March 3, 2013 at 2:38 pm

Oh my stars!!! I just made the sriracha flavored hummus…and may I say…..G.E.N.I.U.S!!!!! Everyone, truly, must try that. Now, how do you think that would be if I watered it down with some veggie broth, as a pasta sauce? I saw this great post on Our Veggie Kitchen for a chickpea alfredo….wasn’t great, but I love the idea… Please.


50 Robin March 3, 2013 at 5:14 pm

Connie, I think it would make a FABULOUS pasta sauce! You could thin it out with either vegetable broth or plain unsweetened almond milk — or some of each!


51 Joyce Becker April 30, 2013 at 11:34 am

I’m looking for your “nobake oatmeal” under recipes. Should it be here or am I mistaken? I’m a new Vegan, loving the change, but feel like I’m floundering a bit. So glad to have found you! Too skinny at 105 – such problems!
Thanks, Joyce


52 Hazel June 1, 2013 at 11:16 am

Robin, I don’t know where you are but, if you are not familiar with St Louis, maybe someone else here knows: Is there a vegetarian registered dietitian in the St Louis area? One who should be able to plan vegetarian menus?


53 Robin June 1, 2013 at 11:42 am

Sorry, Hazel. I don’t know of anyone. It might be best to do a Google search. I suggest you visit the sites of any good vegan RDs you can find — it’s very propbable that they can help you on line and/or by phone without needing to be in your area.


54 Hazel June 1, 2013 at 12:20 pm

Thank you. I have tried that. Now I’m on an “ask everybody else” route. :-)


55 karin July 17, 2013 at 8:17 pm

Thank you! Thank you! Thank you! For creating recipes that have made my path down the vegan road that much easier. Tonight my kids 6 and 9 year old, and my doubtful hubby…thoroughly enjoyed your seitan fajitas! Rock on Robin!


56 Connie Fletcher July 19, 2013 at 9:47 am

OMG…can’t find the sriracha flavored hummus recipe…where is it? Help!!! Please…it is sooooo good. I didn’t write down where it is….therefore…it’s gone from my brain. At my age, I have only two brain cells left, and sometimes they don’t talk to each other!


57 Ken Burl RD, CNSC August 30, 2013 at 7:31 pm

Dear Ms. Robertson,

Despite having your cookbook “1000 Vegan Recipes” for about a year and a half now (a requested Christmas present from my wife), I’m just checking out your website which has prompted me to email you.
I just wanted to let you know that I think 1000 recipes is absolutely the best vegetarian cookbook that I’ve even come across and that I’ve already tried over 10% of the recipes (well over 100). My wife, who was a self proclaimed carnivore when we got married 14 years ago, is absolutely amazed with the flavor, variety and appearance of the meals I prepare each night that I have obtained from your publication. She says that it’d like “eating out in a nice restaurant each night”; she never in her imagination could fathom that a vegetarian diet could be so tasty. I certainly agree, and in addition, it meets my criteria for what I think is the healthiest pattern for human food consumption.

I’m now a 52 year old male registered dietitian who has been primarily a vegetarian since 1981 when I was 20 years old, so I’ve seen a lot of vegan cookbooks. I’ve recently returned to a pattern over the past 2 years of self-preparing wholesome, natural food recipes that encompasses at least 90% of my diet every day. Your cookbook has been invaluable and I now consider it my “bible” for everyday food preparation. As mentioned, my wife is also sold and I’ve recommended to co-workers with one individual making a purchase last month.

Thank you so much for your cookbooks and all you do promoting a vegan diet.

Ken Burl RD, CNSC
Corinth, NY


58 Robin August 30, 2013 at 10:58 pm

And thank YOU Ken for making my day! :) I’m so glad you and your wife enjoy my recipes.


59 Ann Beausoleil October 10, 2013 at 12:57 pm

Dear Robin,
I have a few of your cook books, and I enjoy them very much. I would like to know where to buy un refined canola oil, and I have looked for non hydrogenated puff pastry in a few super markets, with no luck. They do carry Pepperidge Farm, but has bad stuff in it. Any ideas.



60 Robin October 12, 2013 at 1:11 pm

Hi Ann, I’m glad you enjoy my books! You can find unrefined canola oil in natural food stores or online. I no longer use canola oil — instead I now prefer grapeseed oil.
As for vegan puff pastry, the only brand I can find is the Pepperidge Farm brand. I realize it’s not the healthiest ingredient in the world, but I usually only use puff pastry for occasional special occasion dishes.


61 Audrey Nickel October 24, 2013 at 10:11 pm

Hey Robin!

I’ve been a fan of your cookbooks for years (almost half of all the stuff I cook these days either comes out of “Fresh From the Vegetarian Slow Cooker,” “Quick Fix Vegetarian” or “Vegan Fire and Spice”). I just wanted to share a tweak I made this week to one of our favorite chili recipes from “One-Dish Vegetarian Meals.”

I replaced the frozen vegetarian burger crumbles with a pound of tempeh, grated. Wow! It was already a wonderful recipe, but that pushed it right over the top into amazing! The flavor and texture is to die for! And it didn’t add much at all to the prep time (maybe 5 minutes…would have been less if I’d used the food processor, but the box grater was handy).

It did need just a little more liquid (about a half a cup of water, added after I added the tempeh), and a little more care to make sure it didn’t scorch, but it was soooooo good!

We had the leftovers for dinner tonight served over noodles (whole wheat egg noodles in our case, but a nice vegan fettucine would work just as well).

It’s a nice option for people who want to use more whole foods in these recipes without sacrificing much in the way of convenience (and the flavor is out of this world!)

Just figured I’d share (and say thank you for all the wonderful recipes!)


62 Robin March 25, 2014 at 8:38 am

Hi Audrey, Thanks for sharing — great idea!


63 Laurie November 25, 2013 at 1:37 pm

I am a new subscriber to your feed. I am unable to see the actual recipe of your “Featured Recipe.” Do you happen to know why?


64 Robin November 25, 2013 at 5:04 pm

No, Laurie, I have no idea why you can’t see it, although you are the second person who told me that! I have someone looking into it and hopefully it will be fixed soon. Thanks for your patience (and for subscribing to my feed!)


65 Tom McCracken November 27, 2013 at 8:54 am


Do you have a link to ALL of your 30 Days of Vegan Recipes for World Vegan Month.

Thanks in advance since I haven’t been able to find them all.



66 Robin November 27, 2013 at 9:53 am

Tom, All of the 30 Days of recipes are posted on this site in succession. You should be able to access them simply by scrolling down. Since all of the recipes are in the month of November, you can see them all if you go to Archives in the right-hand column and click on “November 2013″. Hope this helps.


67 Maringale November 28, 2013 at 4:24 pm

Robin: I’ve just purchased your book, Fresh from the Vegan Slow Cooker. The recipes sound great and I can’t wait to try them. However, I have a question. I live with someone who suffers from migraines often. One of the triggers is the entire onion family – onions, garlic, scallions…. Although I LOVE onions and garlic, I’d like to be able to adapt the recipes for both of us. Do you have any advice on flavor substitutions for the noble onion? N.B. MSG also bad, very bad.
(Sent same inquiry by e-mail before seeing the comments field here. Pls disregard the duplicate e-mail inquiry.)
Thank you!


68 Robin November 29, 2013 at 9:35 am

I understand that cippolini onions are unrelated to the onion family, so you might want to check into them. Otherwise, there’s no real substitute per se, but if you just use a little extra of the other ingredients in the recipe, you should be fine. In Asian dishes, a little extra ginger will help add more flavor, and some bok choy or mushrooms will add more volume.. In Mediterranean recipes you might try adding fennel for a similar texture, and maybe some roasted red bell pepper or sun-dried tomatoes just to boost the flavor. Extra celery, carrots, and herbs will help as well. Some say a small amount of asafoetida may be useful, especially in Indian dishes.


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70 roberta redfern December 25, 2013 at 4:47 pm


I am trying to steer clear of gluten. Is there a substitute for seitan?

Thank you. Love your recipes!

Roberta R
Silver Spring MD


71 Robin March 25, 2014 at 8:41 am

Since seitan IS gluten, there’s no exact substitute, however, you can use tofu, tempeh, or your favorite beans to make most any recipe calling for seitan.


72 mary January 1, 2014 at 5:45 pm

my computer isn’t configured to email Robin so I thought I’d post my question here! I have started the Daniel fast, which is vegan with extra restrictions, and have the vegan on the cheap cookbook. I have made some of the recipes and love them. what I need now is the nutritional information for the recipes. can anyone tell me how to get this?


73 give me instagram followers January 11, 2014 at 6:48 pm

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74 Sara Garland March 22, 2014 at 12:44 pm

Hi–For some reason the email function for your site does not work on my computer, so am hoping I can get a response through the website. We live in Woodstock and only recently discovered your books. Congratulations on your great success.

We have close friends who are vegetarians and I would like to get a book inscribed for them. I have already purchased a book at the Woodstock Cafe. Is there any way I can get an inscription?


Sara Garland


75 Robin March 25, 2014 at 8:41 am

Sure thing Sara. I’ll email you.


76 Jean March 25, 2014 at 12:29 am

Hi, Robin! I just received your Fresh From the Vegan Slow Cooker book today and it looks great. I cannot wait to try the recipes! I spent the evening going through the book and earmarking the ones I want to try first. Question: I already have a three quart slow cooker. Do you think the recipes designed for the 4 quart will work in my 3 quart? Just bought the 3 quart, hate to go buy another one!



77 Robin March 25, 2014 at 8:36 am

Hi Jean,

Yes, all of the recipes noted for 4-quart can also be made in a 3-quart, so no need to buy another one! I hope you enjoy!


78 Carole Howell April 21, 2014 at 10:42 am

Please contact me. I’d like to use a couple of your vegan recipes in an upcoming magazine story. Your contact us mailbox is full. Thank you!


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