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Vegan Cheesy Grits and Greens with Smoky Mushrooms

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re fresh or frozen.

 

Vegan Cheesy Grits and Greens with Smoky Mushrooms
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Cheesy Grits and Greens with Smoky Mushrooms

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 cup quick-cooking grits
  • 2 teaspoons vegan butter (Earth Balance)
  • 2 tablespoons nutritional yeast
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 4 scallions , minced
  • 3 garlic cloves , minced
  • 8 ounces mushrooms (any kind), sliced or chopped
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika
  • 2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)
  • 1/2 cup vegetable broth

Instructions

  1. Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm.
  2. While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture.

Recipe Notes

Cook the Pantry by Robin Robertson

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

 

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Penne Primavera with Avocado Cashew Cream

Penne Primavera with Avocado Cashew Cream

I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This Penne Primavera with Avocado Cashew Cream is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free.

Penne Primavera with Avocado Cashew Cream
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Penne Primavera with Avocado Cashew Cream

Servings 4 servings
Author Robin Robertson

Ingredients

  • 12 to 16 ounces penne pasta
  • 1 1/2 cups small broccoli florets
  • 1 small carrot, thinly sliced
  • 1 small zucchini or yellow squash, cut into 1/4-inch dice
  • 1/2 cup raw cashews, soaked overnight and drained
  • 1 to 2 garlic cloves, crushed
  • 1 cup hot vegetable broth or water, or more if needed
  • 1 to 2 ripe Hass avocados, halved and pitted
  • 2 scallions, chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • ground black pepper
  • Plain unsweetened almond milk, if needed
  • 1 cup grape tomatoes, halved lengthwise
  • 1/3 cup chopped fresh basil leaves or parsley
  • Whole fresh basil leaves, for garnish

Instructions

  1. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot.
  2. While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed.
  3. Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Artichoke Pizza with Spinach Pesto

Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson

If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.

 

Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson
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Artichoke Pizza with Spinach Pesto

Servings 1 (12-inch) pizza
Author Robin Robertson

Ingredients

  • 1 pizza dough, storebought (I like Trader Joe’s brand) or homemade (page 79), at room temperature
  • 1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 4 cups coarsely chopped spinach
  • 1/2 cup fresh basil leaves
  • 1/3 cup almonds or walnuts
  • 1 (6-ounce) jar marinated artichoke hearts, well drained

Instructions

  1. Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven.
  2. In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/2-inch of the edge, and set aside.
  3. In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so it’s not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot.

Recipe Notes

Cook the Pantry by Robin Robertson

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

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Seitan Satays with Ginger-Peanut Sauce

Seitan is sturdy enough to thread easily onto skewers to make these tasty Seitan Satays with Ginger-Peanut Sauce. Traditionally served as an appetizer, it can also be served as a main dish.

 

Seitan Satays with Ginger-Peanut Sauce
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Seitan Satays with Ginger-Peanut Sauce

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 pound seitan, cut into 1/4-inch slices
  • 1/2 cup water
  • 4 tablespoons soy sauce
  • 3 teaspoons natural sugar
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • 1/3 cup peanut butter
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon cayenne
  • Orange slices

Instructions

  1. Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
  2. While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
  3. Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.

Recipe Notes

Hot Vegan

From Hot Vegan by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.  

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Black-Bottom Peanut Butter Freezer Pie

Black-Bottom Peanut Butter Freezer Pie

This richly decadent Black-Bottom Peanut Butter Freezer Pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.

 

Black-Bottom Peanut Butter Freezer Pie
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Black-Bottom Peanut Butter Freezer Pie

Servings 8 servings
Author Robin Robertson

Ingredients

Crust

  • 1 1/2 cups vegan chocolate cookie crumbs
  • 1/4 cup vegan butter, melted

Filling

  • 1 quart vegan vanilla ice cream, softened
  • 3/4 cup peanut butter
  • 1/4 cup chopped peanuts
  • 1 cup chocolate curls

Instructions

  1. Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.

  2. In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.

  3. Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.

  4. When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Indonesian Gado-Gado

Indonesian Gado-GadoGado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it.

 

Indonesian Gado-Gado
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Indonesian Gado-Gado

Servings 6 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 2 shallots, chopped
  • 1 large clove garlic, chopped
  • 1/2 cup peanut butter
  • 1 1/2 tablespoons wheat-free tamari
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon natural sugar
  • 1/4 teaspoon cayenne
  • 3/4 cup unsweetened coconut milk
  • 2 cups green beans, cut into 1-inch lengths
  • 1 cup small cauliflower florets
  • 2 carrots, shredded
  • 2 cups shredded cabbage
  • 1 cup fresh bean sprouts
  • 1/3 cup roasted peanuts

Instructions

  1. Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.
  2. Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
  3. Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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