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Vegan Chili Verde

Chili Verde from One-Dish Vegan Revised and Expanded Edition by Robin Robertson (gluten-free and soy-free)Chili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish.

Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and—guess what? — she found some online! I haven’t tried it yet, but it sounds intriguing.

 

Chili Verde

Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and—guess what? — she found some online! I haven’t tried it yet, but it sounds intriguing.
Course Main Course, Soup
Cuisine American
Keyword chili verde, vegan chili
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
  • 1 medium-size yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 large green bell pepper, seeded and chopped
  • 1 medium-size zucchini, chopped
  • 1 or 2 jalapeño chiles, seeded and minced
  • cups (198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped
  • 1 cup (256 g) salsa verde
  • 1 to 2 tablespoons (8 to 15 g) chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • cups (355 ml) vegetable broth or water, plus more if needed
  • 3 cups (531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained
  • 1 ripe Hass avocado, for serving
  • ¼ cup chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving

Instructions

  1. Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalapeños. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste.
  2. Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick.
  3. Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot.

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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Caribbean Greens and Beans Soup

Caribbean Greens and Beans Soup from One-Dish Vegan by Robin Robertson (vegan and gluten-free) #vegan #glutenfree #vegansoupThis vegan Caribbean Greens and Beans Soup from One-Dish Vegan is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.

Caribbean Greens and Beans Soup

This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.
Course Soup
Cuisine American
Keyword beans and greens soup, vegan soup
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
  • 1 medium-size red onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium-size sweet potatoes, peeled and diced
  • 1 medium-size red bell pepper, seeded and chopped
  • 1 or 2 jalapeños or other hot chiles, seeded and minced
  • 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained
  • cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained
  • 4 cups (950 ml) vegetable broth
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • ¼ teaspoon ground allspice
  • Salt and freshly ground black pepper
  • 9 ounces (255 g) baby spinach
  • 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk

Instructions

  1. Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalapeño, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.
  2. Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot.

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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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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