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Pulled Jackfruit BBQ Sandwiches

Pulled Jackfruit BBQ Sandwiches from Veganize It by Robin Robertson

Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).

Pulled Jackfruit BBQ Sandwiches from Veganize It by Robin Robertson
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Pulled Jackfruit BBQ Sandwiches

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
  • 1 tablespoon tamari soy sauce
  • ¼ teaspoon smoked paprika
  • Salt and ground black pepper
  • 1 ½ cups barbecue sauce, store-bought or homemade (recipe follows)
  • 4 sandwich rolls, split and toasted

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

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Barbecue Sauce

Servings 3 cups
Author Robin Robertson

Ingredients

  • 1 tablespoon grapeseed or sunflower oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce or puree
  • 1 canned chipotle chile in adobo sauce, minced
  • 1/2 cup pure maple syrup or dark brown sugar
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup tamari
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon liquid smoke

Instructions

  1. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Cheesy Potato Wedges from The Vegan Air Fryer

Cheesy Potato Wedges

If you love your air fryer as much as I do, you’re going to be thrilled to own The Vegan Air Fryer, a new cookbook by JL Fields.  And if you don’t yet own an air fryer, I encourage you to page through this book to see what you’re missing.

Like many people, the main thing I cook in my air fryer is potatoes — how great it is to have crispy French fries without oil!  But air-fried French fries are only the beginning.  In The Vegan Air Fryer you’ll find everything from appetizers to main dishes and even desserts. And for all you potato lovers out there, there are also loads of other recipes for air-fried spuds, including these Cheesy Potato Wedges.

Cheesy Potato Wedges

Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing. (From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.)

Serves 4

Potatoes

  • 1 pound fingerling potatoes
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder 

Cheese Sauce

  • 1/2 cup raw cashews
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons to 1/4 cup water

Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.

Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.

Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.

No-Oil Option: Omit the olive oil.

The Vegan Air Fryer

 

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Hearts of Palm Ceviche

Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson

Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeno – if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.

 

Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson
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Hearts of Palm Ceviche

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 teaspoon sugar
  • 2 tablespoons minced scallion (green onion)
  • 1 teaspoon small capers
  • Salt and ground black pepper
  • 1/2 English cucumber, peeled and thinly sliced
  • 1 (14-ounce) jar hearts of palm, cut into 1/4-inch rounds
  • 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos
  • 2 tablespoons kalamata olives or green olives, pitted and halved
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 ripe avocado, peeled, pitted and chopped (optional)
  • Tortilla chips, to serve

Instructions

  1. In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well.

  2. In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving.
  3. When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips.

Recipe Notes

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 Breakfast Nachos

Breakfast Nachos from Veganize It

These Breakfast Nachos are a favorite “anytime” meal at our house, and they can make an extra-special brunch on Father’s Day.  I plan to make this for Jon on Sunday to thank him for being such a great dad to all of our kitties.  Lucky for him, the cats won’t be helping me in the kitchen!

I hope you and your family enjoy this as much as we do!

Breakfast Nachos from Veganize It
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Breakfast Nachos

Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.

Servings 4
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 3 scallions, chopped
  • 12 ounces extra-firm tofu, drained and diced
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 ½ cups cooked or 1 (15-ounce) can black beans, drained and rinsed
  • 1 large tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped cilantro, plus more for garnish (optional)
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 recipe Smoky Queso Sauce (below), kept warm
  • 1 (13-ounce) bag restaurant-style tortilla chips

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm.

  2. In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.

  3. To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Smokey Queso Sauce

This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper.

Servings 2 cups
Author Robin Robertson

Ingredients

  • 1 (2-ounce) jar chopped pimientos, drained
  • 1 teaspoon canned chipotle chiles in adobo sauce
  • 1/2 cup nutritional yeast
  • 3 tablespoons cornstarch
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons rice vinegar
  • 1 ½ cups plain unsweetened almond milk or water

Instructions

  1. Combine all the ingredients in a blender and blend until smooth.

Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Street Fair Corn from NYC Vegan

Street Fair CornI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer.

Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today.

NYC Vegan

Street Fair Corn

Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn—freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.)

Serves 4

Ingredients

  • 1/4 cup nondairy mayonnaise
  • 1/4 cup nondairy sour cream
  • 1/4 cup nondairy parmesan, plus more for serving
  • 1/2 teaspoon chili powder, plus more for serving
  • 1 medium clove garlic, finely minced
  • 1 tablespoon finely chopped fresh cilantro or Italian parsley
  • 4 ears sweet corn, shucked
  • 1 lime, cut into wedges

Preparation

  1. Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined.
  2. Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  3. Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

 

 

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Stovetop Peach-Blueberry Crumble

Stovetop Peach-Blueberry Crumble

With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream.

Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal. Yum.

Stovetop Peach-Blueberry Crumble

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

Ingredients

  • 1 1/2 pounds firm, ripe peaches (5 to 6 peaches)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold vegan butter (Earth Balance), diced

Preparation

Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries.

Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas.

Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.

 

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