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Stuffed Squash with Brazil Nuts and Pistachios

 This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner  – vegan and gluten-freeThis flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer.

Stuffed Squash with Brazil Nuts and Pistachios - vegan and gluten-free, perfect for Thanksgiving
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Stuffed Squash with Brazil Nuts and Pistachios

 This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner. 

Course Main Course
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil or 1/4 cup water
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 2 cups cooked brown rice
  • 1 cup cooked wild rice
  • 1/3 cup Brazil nut butter
  • 1/4 cup sweetened dried cranberries
  • 2 tablespoons chopped pistachio nuts
  • 2 tablespoons chopped Brazil nuts
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon
  • Salt and ground black pepper
  • 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
  • 1 1/2 cups hot water

Instructions

  1. Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  2. Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities
  3. Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.

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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West African Vegetable Stew

West African Vegetable Stew – Robin Robertson

This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew.

West African Vegetable Stew
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West African Vegetable Stew

Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread.
Course Soup
Cuisine West African
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 1 large yellow onion, chopped
  • 1 sweet potato, peeled and diced
  • 1 green bell pepper, chopped
  • 1 medium eggplant, diced
  • 1 cup sliced okra, fresh or frozen
  • 1 clove garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1/2 cup peanut butter
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes.
  2. In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes.
  3. For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot.

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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Chipotle Corn Chowder

Vegan Chipotle Corn ChowderThis sweet, satisfying Chipotle Corn Chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color.

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Chipotle Corn Chowder

Course Soup
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon safflower oil
  • 1 medium onion, minced or shredded
  • 1 carrot, finely chopped or shredded
  • 1 russet potato, finely chopped or shredded
  • 1/4 teaspoon celery salt
  • 2 cups vegetable broth
  • 1 16-ounce bag frozen corn kernels
  • Salt and ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon liquid smoke
  • 2 cups plain unsweetened almond milk
  • 1/2 cup raw cashew pieces, soaked for 3 hours, then drained
  • 1 chipotle chile in adobo sauce
  • 2 tablespoons minced fresh parsley
  • 1 2-ounce jar chopped pimientos, drained

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes.
  2. While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos.

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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Vegan Peanut Butter Cups

Vegan Peanut Butter CupsFor bite-size versions of these delicious vegan Peanut Butter Cups, use small paper candy cups instead of the cupcake liners. To make these soy-free, use a soy-free vegan butter.

Vegan Peanut Butter Cups
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Peanut Butter Cups

Course Dessert
Cuisine American
Yields 18 peanut butter cups
Author Robin Robertson

Ingredients

  • 2 teaspoons vegan butter, softened
  • 3/4 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 2/3 cup confectioners’ sugar
  • 16 ounces semisweet vegan chocolate chips

Instructions

  1. In a bowl, combine the butter, peanut butter, and vanilla, stirring until well blended.  Stir in the sugar. Mix well until thoroughly combined, then refrigerate to firm up slightly.

  2. Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the chocolate is melted.

  3. Use a small brush to coat the chocolate over the bottom and about 1/2 inch up the sides of 12 to 18 paper cupcake liners. Reserve the remaining chocolate. Refrigerate the cups until firm, about 10 minutes.

  4. Scoop out about 1 tablespoon of the peanut butter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm.

Recipe Notes

Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.

 

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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Big Bang Tofu

Big Bang Tofu

The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.

 

Big Bang Tofu
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Big Bang Tofu

Yields 4 servings
Author Robin Robertson

Ingredients

  • 1/3 cup Asian sweet chili sauce
  • 1/3 cup vegan mayonnaise (I like Just Mayo)
  • 1 to 2 tablespoons sriracha sauce
  • 14 to 16 ounces extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper
  • 1 tablespoon safflower oil or other neutral oil

Instructions

  1. In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside.
  2. Cut the tofu into 1/2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot.

Recipe Notes

More Quick Fix VeganRecipe from MORE Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing.

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Curried Almond Sweet Potato Soup

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating.

Curried Almond Sweet Potato Soup
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Curried Almond Sweet Potato Soup

Course Soup
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 5 cups vegetable broth or water
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup almond butter
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 1/4 cup chopped roasted almonds

Instructions

  1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
  2. Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes.
  3. Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool.
  4. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds.

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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