≡ Menu

chimichurri asparagus 100 best

Asparagus is one of my favorite vegetables and I make it often the spring when prices are lower.  While I always roast asparagus (because it tastes best that way!), I don’t always serve it the same way.  Often, it is relegated to side dish, lightly seasoned with just a squeeze of lemon as an accompaniment to a seitan or tofu dish.  But I also like to feature it prominently in stir-fries or pasta dishes featuring more assertive flavors such as the chimichurri sauce in this recipe.

Loaded with flavor, chimichurri sauce is a Brazilian condiment made with garlic and parsley.  It’s easy to make but can also be found in jars in most supermarkets if you’re in a hurry.  Either way, this dish pulls together quickly, using cooked or canned white beans.  It’s equally good served over cooked rice or quinoa or tossed with hot cooked pasta. (Thanks to Zsu Dever for the great photo!)

Happy Spring!

CHIMICHURRI WHITE BEANS AND ROASTED ASPARAGUS

Serves 4

This recipe is from my new book, 100 Best Vegan Recipes.

 

1 pound thin asparagus, trimmed and cut into 1-inch pieces

4 tablespoons olive oil, divided

Salt and freshly ground black pepper

4 cloves garlic, crushed

1 cup coarsely chopped fresh flat-leaf parsley

1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried

Pinch of sugar

Salt and fresh ground black pepper

1/4 teaspoon red pepper flakes

Pinch of sugar

1 1/2 tablespoons rice vinegar

1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, drained and rinsed

1/4 cup water

 

  1. Preheat the oven to 425° degrees F. In a bowl, combine the asparagus and 1 tablespoon of the oil. Season with salt and pepper to taste and toss to coat. Spread the asparagus on a baking pan and roast until tender, about 8 minutes.
  2. In a small food processor, combine the garlic, parsley, oregano, red pepper flakes, sugar, 1/4 teaspoon of salt, 1/4 teaspoon black pepper, red pepper flakes, and sugar. Process to a paste. Add the vinegar and the remaining 3 tablespoons of oil. Process until smooth. Set aside.
  3. In a saucepan, combine the beans and 1/4 cup water. Cook, stirring, over medium heat until hot. When the asparagus is roasted, transfer it to the saucepan with the beans. Add the reserved sauce and mix gently to combine. Serve hot.

 

100 Best Vegan Recipes by Robin Robertson

{ 2 comments }

Corned Seitan and Cabbage

IMG_1883 Corned Seitan 3-14-16

Not like you need an excuse, but St Patrick’s Day is always a good reason to make the Corned Seitan and Cabbage from Vegan on the Cheap.  Another good reason to make it is for the great Reuben sandwiches that happen with the leftovers. This year I was so in the mood for the corned seitan that I made it a few days ahead of schedule.  I always make it in a slow cooker because the long slow cooking time makes all the veggies taste great and the seitan cooked in the slow cooker has a wonderful texture.

I previously posted the recipe for Corned Seitan and Cabbage (from my cookbook, Vegan on the Cheap) but this year I made a few minor tweaks to the recipe, so I’m sharing the latest version.  And here’s a pic one of the bonus Reuben sandwiches:

IMG_1890 Reuben Sand 1

Corned Seitan and Cabbage

You will need a large oval slow cooker to make this recipe as written. Adapted from Vegan on the Cheap by Robin Robertson © 2010.

1 large sweet yellow onion, coarsely chopped

2 large carrots, cut diagonally into thin slices

1 small head cabbage, halved and cut into 1/4-inch slices, reserving 2 large outer leaves

Salt and freshly ground black pepper

2 cups vital wheat gluten

1 teaspoon onion powder

1 teaspoon ground coriander

1/2 teaspoon ground allspice

2 1/2 cup vegetable broth, divided

3 tablespoons soy sauce

3 tablespoons plus 1 teaspoon coarse brown mustard

3 tablespoons pickled beet juice (optional but recommended)

1 teaspoon apple cider vinegar

1 tablespoon brown sugar

2 teaspoons pickling spices

1 pound small red potatoes, halved

  1. Lightly oil the insert of a large oval slow cooker or spray it with cooking spray. Arrange the onion, carrots, and sliced cabbage in the bottom of the slow cooker. Season with salt and pepper, to taste. Arrange the two reserved cabbage leaves on top of the vegetables.
  2. In a large bowl, combine the vital wheat gluten, onion powder, coriander, allspice, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Add 1 cup of the broth, the soy sauce, the 1 teaspoon of mustard, beet juice, and vinegar. Mix well, adding more of the broth, a little at a time if the mixture is too dry, then knead for 2 minutes until it is a smooth doughy mass. Shape the seitan to fit inside your cooker. Set aside.
  3. In a small bowl, combine the remaining 3 tablespoons mustard and the sugar and stir until well blended, then spread evenly on top of the seitan. Sprinkle the pickling spices on top, pressing them into the mustard mixture to make them adhere.
  4. Carefully place the seitan in the cooker on top of the cabbage leaves. Arrange the potatoes around the seitan. Pour the remaining broth over the potatoes and season them with salt and pepper. Put the lid on the slow cooker and cook on Low until the seitan is firm and the vegetables are tender, 7 to 8 hours. To serve, allow the seitan to sit for about 10 minutes, then thinly slice with a serrated knife. Serve with the veggies.

 

Note: If you don’t have a slow cooker, you can bake it in the oven. If you have a roasting pan large enough to hold everything, arrange everything in there and cover tightly with foil. Bake at 350 degrees for about 1 hour or until the seitan is firm to the touch and the vegetables are tender. Otherwise, you can use two separate baking pans and bake the seitan separately from the vegetables. Be sure to cover the baking pan with the seitan tightly with foil and pour about 1 inch of the liquid in the bottom of the pan with the seitan to help steam-bake it.

{ 13 comments }

Polenta with Spicy Tomato-Mushroom Ragu

Polenta Tomato Ragu Marked

My new book, 100 Best Vegan Recipes hits the shelves this week.  To celebrate, I’m sharing another recipe from the book.  This one is a childhood favorite, Polenta with Spicy Tomato-Mushroom Ragu. Whenever my mom made this, she’d spread the cooked polenta onto a large wooden board (about 42 inches square) that my mother used for rolling out homemade pasta and kneading bread.  The board was placed on top of the kitchen table for the occasion.  The polenta was then topped with her rich tomato sauce that often included pieces of homemade spicy Italian sausage.  We’d all sit around the board and dig in, marking off our own section of the polenta and eating directly from the board.  In this version, bowls replace the board and mushrooms and seasonings provide a sausage-like flavor and texture to the sauce.

As I mentioned in a previous post, many of the recipes from 100 Best Vegan Recipes are favorite recipes that you helped me choose from my book 1000 Vegan Recipes.  I’ve also included several all-new recipes into this slim hardcover volume with gorgeous photos by Lucy Shaeffer. I hope you enjoy this recipe — and the book!

POLENTA WITH SPICY TOMATO-MUSHROOM RAGU

Serves 4

For an even quicker version, use pre-cooked polenta, available in the produce section of well-stocked supermarkets. Cut it into slices and sauté in a skillet in a small amount of olive oil, then top with the sauce. Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

1 1/2 cups polenta or coarse-ground cornmeal
1/2 teaspoon salt
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
8 ounces white or cremini mushrooms, chopped
3 cups marinara sauce
1 teaspoon ground fennel seeds
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon dried marjoram or oregano

Bring 6 cups of water to a boil in a large pot. Slowly stream in the cornmeal and add the salt, whisking constantly. Decrease the heat to medium- low and continue whisking until the polenta pulls away from the sides of the pot, about 20 minutes. Keep warm.

Heat the oil in a saucepan over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Add the garlic and mushrooms and cook until softened, about 3 minutes. Stir in the marinara sauce, fennel seeds, basil, red pepper flakes, and marjoram. Decrease the heat to low and simmer for 10 minutes. To serve, spoon the warm polenta into shallow bowls and top with the sauce.

 

100 Best Vegan Recipes by Robin Robertson

{ 0 comments }

Thyme-Scented Sweet Potatoes with Black Olives

Thyme Sweet Potatoes

With just a week to go before the release of my new book, 100 Best Vegan Recipes, I want to share another one of my favorites from the book, Thyme-Scented Sweet Potatoes with Black Olives and Garlic. Packed with umami flavor, these delicious sweet potatoes are the polar opposite of those candied sweets that put so many people off this wonderful vegetable.

If you’ve never been a fan of sweet potatoes, I suggest you try them prepared in a savory rather than sweet way. You can simply bake sweet potatoes (in their jackets) or make healthy “fries” — just peel and cut lengthwise into strips and then toss in a little olive oil and bake on a baking sheet until just tender.

Or you can try this recipe, redolent of garlic and thyme and studded with kalamata olives. Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Thyme-Scented Sweet Potatoes with Black Olives and Garlic

SERVES 4

1 1/2 pounds sweet potatoes
2 tablespoons olive oil, plus more for drizzling (optional)
3 garlic cloves, crushed
1 teaspoon dried thyme
Salt and freshly ground black pepper
1/3 cup pitted oil-cured black olives

Peel the sweet potatoes, halve them lengthwise, and cut them into 1/4-inch-thick slices. Heat the oil in a large skillet over medium heat. Add the sweet potatoes and garlic. Sprinkle with the thyme and season with salt and pepper to taste. Cook for 1 minute, stirring to coat. Decrease the heat to low, cover, and cook until the potatoes are tender, about 20 minutes, stirring occasionally. A few minutes before serving time, add the olives and taste to adjust the seasonings, if needed. Drizzle with a little additional olive oil, if you like.

Check out 100 Best Vegan Recipes for more favorites…

100 Best Vegan Recipes by Robin Robertson

{ 0 comments }

Portobello Po’Boys for Mardis Gras

Portobello Po'boys Marked

Today is Mardis Gras and the perfect time to make these Portobello Po’Boys.  Of course, any time is a good time to enjoy them — Mardis Gras or not!

From my upcoming book, 100 Best Vegan Recipes, this quintessential New Orleans sandwich is made vegan by using succulent Cajun-spiced portobello mushroom pieces in place of oysters.  Slather some vegan mayo on a crusty roll, add lettuce tomato, and a splash of hot sauce and a Portobello Po’Boy can be yours for the eating!  I’m excited to share this recipe with you. Happy Mardis Gras — Laissez le bon temps rouler!

Recipe excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Photo (c) Lucy Shaeffer. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Portobello Po’boys
SERVES 4
Juicy chunks of portobello mushrooms replace the traditional oysters in this flavorful interpretation of the Southern classic. Leave the Tabasco bottle on the table for anyone who wants an extra splash.

2 tablespoons olive oil
4 portobello mushroom caps, cut into 1 1/2-inch pieces
1/2 teaspoon Cajun seasoning blend
Salt and freshly ground black pepper
4 crusty sandwich rolls
Vegan mayonnaise, for spreading
4 tomato slices
1 1/2 cups shredded romaine lettuce
Tabasco sauce, for serving
1. Heat the oil in a large skillet over medium heat. Add the mushroom pieces and cook until browned and softened, about 8 minutes. Add the Cajun seasoning blend and salt and pepper to taste.
2. Spread the rolls with mayonnaise. Place a tomato slice on the bottom of each roll, and top each with some of the shredded lettuce. Arrange the mushroom pieces on top, sprinkle with Tabasco, and top with the roll tops.

 

REMINDER: 100 Best Vegan Recipes hits the shelves on March 8.  Preorder now!

100 Best Vegan Recipes by Robin Robertson

{ 1 comment }

100 BEST VEGAN RECIPES

kapow tofu100

51DkT0xL-qL._SX294_BO1,204,203,200_I’m excited to tell you about my new book coming out on March 8. It’s called 100 Best Vegan Recipes and it features many of the “top hits” of 1,000 Vegan Recipes PLUS several all-new recipes.

In 100 Best Vegan Recipes I share many of the best-loved “must-have” recipes from 1,000 Vegan Recipes (including fan favorites chosen by YOU!). The recipes in this book are mostly main dishes but it also features several breakfast and dessert recipes to show how easy (and delicious) it is to cook and bake without dairy and eggs. Among the great all-new recipes in this book are: Cheesy Rice Balls, Banh Mi Tostadas, Chimichurri White Beans and Roasted Asparagus, and others.

Unlike its ginormous predecessor, 100 Best Vegan Recipes is a diminutive hardcover volume that features gorgeous color photography by Lucy Schaeffer. If you like 1,000 Vegan Recipes, then I think you’re going to LOVE 100 Best Vegan Recipes, available now for preorder on Amazon.

I’ll be sharing more about 100 Best Vegan Recipes soon, including sample recipes and photos from the book. For now, here are some photos taken by the talented Zsu Dever during the recipe testing for this book.

Shown above is Tofu “Ka-POW.” This is Beans Bourgignon:

beans bourgignon 100 bestAnd these beauties are the Cheesy Rice Balls:

cheesy rice balls

Even if you already own 1,000 Vegan Recipes, I think you’ll enjoy this handy little volume.  Because it is a small hardcover with gorgeous photos, it also makes a great gift to someone who wants to “dip their toe” into plant-based cooking.  I hope you enjoy it!

 

 

{ 1 comment }