Cookbooks

Nut Butter UniverseNut Butter Universe

Easy Vegan Recipes with Out-Of-This-World Flavors

Think outside the jar with nut butters!

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Vegan PlanetVegan Planet – Revised Edition

425 Irresistible Recipes With Fantastic Flavors from Home and Around the World 

Coming soon!

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Paperback, 208 pages, Harvard Common PressOne-Dish Vegan

More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners 

Satisfying. Low-fuss. Flavor packed.

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 Fresh from the Vegan Slow Cooker

200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes

Crock-Pot meals ready when you are!

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Quick-Fix Vegan cover

Quick-Fix Vegan

Healthy, Homestyle Meals in 30 Minutes or Less 

150 quick and easy vegan recipes all made in 30 minutes or less

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1000 Vegan Recipes1,000 Vegan Recipes

The biggest vegan cookbook — Ever!

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Vegan On the CheapVegan on the Cheap

Great Recipes and Simple Strategies that Save You Money and Time

Eat vegan on a budget!

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Quick Fix Vegetarian

Quick-Fix Vegetarian

Healthy Home-Cooked Meals in 30 Minutes or Less

100% vegan and 100% delicious!

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Vegan Fire and Spice

Vegan Fire and Spice

200 Sultry and Savory Global Recipes

Something spicy this way comes…

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Party-VeganParty Vegan

Fabulous, Fun Food for Every Occasion

Recipes for all occasions!

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vegetarian-meat-and-potatoesThe Vegetarian Meat and Potatoes Cookbook

275 Hearty and Healthy Meat-Free Recipes for Burgers, Steaks, Stews, Chilis, Casseroles, Pot-Pies, Curries, Pizza, Pasta, and other Stick-to-Your-Ribs Favorites

Comfort food for everyone!

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{ 22 comments… read them below or add one }

1 Bert Duplessis June 1, 2012 at 10:33 am

I use Vegan on the Cheap a lot and have had great results. Regarding the Coconut Curry Rice recipe on p 134, the cooking time for the brown rice in the thick stock and coconut sauce is MUCH longer than 35 to 45 minutes. I would recommend changing this to use pre-cooked brown rice. Which as you know is a snap in a pressure cooker. The liquid ingredients would have to be adjusted but it will make this recipe useful, rather than being a real pain to prepare… :-)

Thanks,

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2 Robin June 5, 2012 at 2:58 pm

Hi Bert, I’m so glad you’re enjoying Vegan on the Cheap. Good idea to suggest using cooked rice for that recipe since different brands of long-grain brown rice have different cooking times. (Mine is always done within 30 minutes).

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3 Errin Donahue June 5, 2012 at 8:00 am

Hi Robin!
I am a huge fan of your cookbooks, and don´t really use any by any other author! I am travelling in Bogota, Columbia, and met a very nice student here who is vegan. They don´t have many processed vegan items down here like seitain, tempeh, almond milk, etc., and soymilk is very expensive. Your cookbooks would be perfect for Colombia since you rely mostly on fresh, easy to obtain items. My friend is very strong in English, but I was wondering if any of your books are translated into other languages, especially Spanish. My friend would like more variety in his cooking, and I´d really like to get him one of your books!

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4 Robin June 5, 2012 at 2:52 pm

Hi Errin, Thanks for your nice note. I don’t know of any of my books having been translated to Spanish. Sorry about that. Great idea, though!

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5 Errin June 5, 2012 at 8:56 pm

Hi Robin!

Thank you so much for your reply! I hope that someday your books will be in every language, since you are great with creating tasty, economical meals. The world needs more ROBIN, especially since so many people around the world can´t afford pricy (and IMHO unethical) animal products! I am going to get my friend Vegan on the Cheap and Quick Fix Vegan in English. I´m sure he´ll love them as much as I do!

Thank you for creating such wonderful books and for making my vegan life so accessible. My omni mom is always asking me to make the red bean and rice cakes with scallion sauce from Vegan Planet, and my omni boyfriend loves the recipes I make us from Vegan on the Cheap. I just got Fire and Spice and Quick Fix Vegan and can´t wait to try them! You are truly a hero of mine!

Rock on,
Errin

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6 bookwormbethie June 28, 2012 at 10:18 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!
http://bookwormbethie.wordpress.com/2012/06/28/book-review-7/

(I originally posted my comment in your ‘about me’ page but realize it would be more appropriate here)

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7 Robin June 28, 2012 at 10:25 am

Fabulous review of Party Vegan, Bethie! I’m so glad you’re enjoying the book. Thanks so much for posting it on B and N as well. Much appreciated!

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8 Stuart October 24, 2012 at 8:24 am

Hi,
I now own 3 of your books, 1000 Vegan Recipes, Vegan on the Cheap and recently purchased the new Slow Cooker book. The first two I’ve had for some time and enjoy many of the recipes in there. They are very dependable and work really well.
One question though – from the Slow Cooker book I made the Mac Florentine. I did the 3 hours on low however I used Gluten Free pasta, specifically Tinkiyada Brown Rice pasta. It did not hold up so well turning mostly into a soft mush. Just wondering if you have any suggestions for using GF pasta in a recipe for slow cooking? The sauce was really tasty out of the blender and I’m thinking perhaps switching the recipe to an oven bake for maybe an hour where the pasta has a better chance of survival.

Thank you,
Stuart

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9 Robin October 24, 2012 at 9:21 am

Hi Stuart, I’m so glad you’re enjoying my books. As for using the rice pasta in that recipe, I’d say you could either make it in the oven as you suggest (probably only needs about 30 to 45 minutes to bake) or you could try this: just soak the pasta in hot water for a few minutes (do not cook) and then add them to the slow cooker and proceed with the recipe — they should then retain their shape when cooked right in the slow cooker.

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10 Stuart October 25, 2012 at 6:01 pm

Robin,

Thank you for the help. Now if I could only learn to ask “before” making dishes ;).

Stuart

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11 Charlene January 14, 2013 at 10:46 am

For the Five Way Cincinnati Chili recipe in The Vegetarian Chili Cookbook, is 2 1/2 pounds of textured vegetable protein the correct amount needed? Are there any updates to this cookbook?

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12 Robin January 14, 2013 at 10:54 am

Hi Charlene, Below is my updated recipe. The chili book is not being updated, but several of its recipes will be updated and included in my upcoming book “One-Dish Vegan” due out this fall. Thanks for checking!

Cincinnati Chili
If you prefer not to use seitan or TVP, you can substitute 1 1/2 cups cooked beans or lentils for either of them.
Chili:
1 tablespoon olive oil or 1/4 cup water
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
8 ounces seitan, finely chopped
1 cup TVP granules, reconstituted with 1 cup hot water
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
2 cups cooked or 1 (16-ounce) can dark red kidney beans, drained and rinsed
1 cup vegetable broth or water
1 cup tomato sauce
2 tablespoons ketchup
1 tablespoon cider vinegar
1 teaspoon vegan Worcestershire sauce
1 teaspoon agave nectar
Toppings:
8 ounces spaghetti, cooked and kept warm
1 medium sweet yellow onion, minced
Shredded vegan cheddar cheese or your favorite vegan cheese sauce
Heat the oil or water in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds, then add the tomato paste, seitan, and reconstituted TVP cook 2 minutes longer. Add the chili powder, cocoa, paprika, cinnamon, salt, cumin, cayenne, allspice, marjoram, black pepper, and coriander. Stir in the beans and broth, then add the tomato sauce, ketchup, vinegar, vegan Worcestershire, and agave. Bring just to a boil, then reduce the heat to low and cook uncovered for 35 to 45 minutes, stirring occasionally. Add additional broth, if needed, if the chili becomes too thick. Taste and adjust the seasonings, if needed.
When ready to serve, spread a layer of cooked spaghetti onto individual serving plates. Ladle the chili over the spaghetti and top with minced onion, then sprinkle with vegan cheddar.
Serves 4

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13 Charlene January 27, 2013 at 8:32 pm

Thank you for the updated Five Way Cincinnati Chili recipe. I’m looking forward to the “One Dish Vegan” book.

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14 Kelley Dunfield February 15, 2013 at 3:34 pm

That for the correction. I am currently on a mission to track down a used copy of your Chili Cookbook.

I am excited and optimistic!!

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15 Audrey Nickel May 20, 2013 at 2:28 pm

Hi Robin!

I love your books! (Vegan Fire & Spice, Quick Fix Vegetarian, and Fresh From the Vegetarian Slow Cooker are my go-to books for just about everything). I’ve been wondering…have you ever thought of putting out a book featuring vegetarian or vegan side dishes? I know you have some in some of your cookbooks (the Artichoke Hearts with Garlic and Capers from Fire & Spice are a staple in our household), but it would be lovely to have a dedicated book of wonderful side-dishes to refer to.

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16 Gale July 2, 2013 at 3:21 pm

Hi Robin,
I am working my way throi your fabulous vegan slow cooker cookbook. I made the two lentil dal yesterday and noticed that at four cups of water to two cups of lentils it seemed to be different from your recommendation for cooking lentils, which recommended 4 cups for every cup of lentils. I found that at about 4 hours the lentils were very dry and so added a cup and a half of water, which seemed to help. Should I do maybe 6 cups for two cups of lentils in the slow cooker, or 8?

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17 Robin July 15, 2013 at 2:07 pm

Gale, Try it with 6 cups of water. You can always add more if you need to. Thanks for writing!

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18 Kaley September 14, 2013 at 11:36 am

Hi Robin,
We stumbled across your Party Vegan book in a store a few months ago and have LOVED every recipe in the book that we have tried. It has been very encouraging and motivation for us as we are new to vegan lifestyle. I just now thought to see if you had other books and am thrilled to find that you have many! We will be picking up 1000 Vegan recipes this weekend. I have two questions… One, Does one of your books have a lot of sandwich recipes in it? We pack lunches for work but are tired of the old peanut butter and jelly and have found that some vegan sandwiches we have tried get soggy in the lunchbox by lunchtime. Two, I am excited about your new One Dish book, but could we find a lot of the recipes in the 1000 Recipes book we are about to get-or is it all new recipes? Thanks for all the yummy recipes!

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19 Robin September 16, 2013 at 12:41 pm

Hi Kaley,
I’m glad that you’re loving Party Vegan — it’s a personal favorite — and also that 1,000 Vegan is on the way. Regarding sandwiches, with the exception of just a few, most of my cookbooks contain a solid sandwich chapter. In fact, the sandwich chapter in 1,000 Vegan contains 20 sandwich recipes, plus a dozen burger recipes, and several recipes for fajitas and burritos. You may also enjoy the sandwich recipes in Vegan on the Cheap. Quick-Fix Vegan, and also Nut Butter Universe, which in addition to a sandwich chapter with recipes that go far beyond the standard PB & J.

Also: here’s a tip to guard against soggy sandwiches: pack the components separately (especially anything that is “wet” such as lettuce or tomato) and then assemble the sandwich when ready to serve.

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20 Eleanor September 26, 2013 at 3:23 pm

Hi Robin,

Your Mediterranean Chickpea Soup from Vegan Fire and Spice was recently the hit of my family gathering. We served it over buttery (-ish) garlic rice and everyone down to the 6 month old babies (2 of them!) loved it. I got 4 requests for the recipe as soon as it was served. I even had 10 year olds coming back for seconds.

Thanks for the great recipes, your books are keeping my culinary life exciting!!!

Eleanor

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21 Robin September 26, 2013 at 3:29 pm

Wow, Eleanor, that’s a wonderful endorsement! Thanks so much for sharing. I’m happy that you’re enjoying Vegan Fire and Spice.

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22 Tammy January 2, 2014 at 11:09 am

I received your Fresh From the Vegan Slow Cooker for Christmas. I just love all the info about different ingredients, cooking time and so on. I made the Artichoke, Mushroom and Chickpea Pate for New Year’s Eve and it came out so well and was very tasty. I had no idea that it would make so much though : ) I’m not complaining, as the taste has gotten even better over the past couple of days. I am looking forward to cooking my way through the book and finally utilizing my crock-pot. Thank you for all the work you put into your books. (I see several others that may soon be on my shelf)

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