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Taco Salad with Corn and Black Bean Salsa

Taco Salad with Corn and Black Bean Salsa from Cook the Pantry by Robin Robertson (vegan and gluten-free)This recipe combines pantry ingredients to make a luscious main dish taco salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.

Taco Salad with Corn and Black Bean Salsa

This recipe combines pantry ingredients to make a luscious main dish salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.
Course Salad
Cuisine Mexican
Keyword Taco Salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 16-ounce jar tomato salsa (mild or hot)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn kernels, steamed or 1 (8-ounce) can corn kernels, drained
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
  • 4 cups coarsely chopped romaine lettuce
  • 1 1/2 cups chopped plum tomatoes (or more tomato salsa)
  • 2 cups tortilla chips, plus more to serve
  • 1 ripe Hass avocado, peeled, pitted, and chopped
  • 1/2 cup vegan sour cream, optional
  • 1 cup shredded vegan cheddar cheese, optional

Instructions

  1. In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
  2. Divide the lettuce equally among four shallow bowls. Top equally with the black bean mixture. Top each serving with the tomato, chips, avocado, and sour cream and/or cheese, if using.

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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Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from The Nut Butter Cookbook by Robin Robertson (vegan and gluten-free)Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

Vary the fruit according to the season and your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Use a soy-free vegan butter to make this soy-free.
Course Dessert
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

Sauce

  • 2 tablespoons vegan butter
  • 1/2 cup natural sugar, plus more to sprinkle fruit
  • 1/2 cup peanut butter
  • 1/2 cup pineapple juice
  • 1/2 cup unsweetened coconut milk

Fruit

  • 3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks
  • 1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks
  • 1 cup hulled strawberries

Instructions

  1. Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.
  2. Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.
  3. Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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Grilled Vegetables with Almond Romesco Sauce

Grilled Vegetables with Almond Romesco Sauce from The Nut Butter Cookbook by Robin Robertson (vegan, gluten-free, soy-free)This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.

Grilled Vegetables with Almond Romesco Sauce

This version of Romesco sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce. If you don’t have a grill, you can broil or sauté the vegetables, with delicious results.
Course Main Course
Cuisine American
Keyword Romesco Sauce
Yields 4 servings
Author Robin Robertson

Ingredients

  • 3 large red bell peppers, quartered lengthwise and seeded
  • 1 tablespoon olive oil, plus more for grilling
  • 1 small red chile, seeded and minced
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped garlic
  • 1 14.5-ounce can diced tomatoes, drained
  • 2 tablespoons red wine vinegar
  • 1/4 cup almond butter
  • Salt and ground black pepper
  • 3 small zucchini, trimmed and halved lengthwise
  • 4 small Portobello mushrooms, stemmed

Instructions

  1. Chop 1 bell pepper and set aside the other 2 peppers.
  2. Heat the 1 tablespoon of oil in a large skillet over medium heat. Add the chopped bell pepper, chile, onion, and garlic, and cook, covered, for 15 minutes. Stir in the tomatoes and vinegar, and cook 15 minutes longer.
  3. Transfer the mixture to a food processor or blender, add the almond butter, and salt and pepper to taste. Process until smooth and creamy. Set aside.
  4. Toss the zucchini, portobellos, and the remaining 2 bell peppers with enough olive oil to lightly coat. Season with salt and pepper, and grill until softened and lightly browned, turning once, 5 to 7 minutes per side.
  5. While the vegetables are cooking, gently heat the reserved sauce.
  6. To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.

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Eggplant Satays

Robin Robertson's vegan Eggplant Satays

A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the Eggplant Satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

Eggplant Satays

If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.

Course Appetizer
Cuisine Thai
Keyword eggplant
Yields 4 servings
Author Robin Robertson

Ingredients

  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons peanut butter
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon natural sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon natural sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 4 Japanese eggplants, halved or quartered lengthwise and cut into 1-inch slices
  • 2 tablespoons toasted sesame oil
  • Shredded lettuce, for serving

Instructions

  1. To make the peanut sauce, combine the coconut milk, peanut butter, ginger, garlic, sugar, soy sauce, and lemon juice in a bowl or food processor. Blend until smooth. Transfer to a saucepan and simmer over low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
  2. In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
  3. Preheat the broiler or grill. Place the eggplant in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the eggplant with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the eggplant so the spices adhere.
  4. Thread the eggplant onto the skewers and place them under the broiler or on the grill until softened and well browned, 5 to 7 minutes per side.
  5. Arrange the skewed eggplant on plates lined with the shredded lettuce. Drizzle the skewers with some of the peanut sauce and divide the reserved peanut sauce among 4 four small dipping bowls and place them on the plates with the skewered eggplant. Serve at once.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

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Three-Nut Butter Cookies

Vegan Three-Nut Butter Cookies from The Nut Butter Cookbook by Robin RobertsonIf you don’t have all three nut butters on hand, make these Three-Nut Butter Cookies using whatever one (or two) nut butters you do have.

To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.

Three-Nut Butter Cookies

If you don’t have all three nut butters on hand, make this recipe using whatever one (or two) nut butters you do have. To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.
Course Dessert
Cuisine American
Yields 3 dozen cookies
Author Robin Robertson

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup almond butter
  • 1/3 cup walnut butter
  • 1/4 cup peanut butter
  • 2/3 cup natural sugar
  • 1/2 cup vegan butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped toasted walnuts, almonds, and/or peanuts

Instructions

  1. Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a bowl or food processor, combine the three nut butters, sugar, butter, and vanilla, and blend until smooth. Add to the flour mixture and stir briskly until just blended. Stir in the chopped nuts.
  3. Pinch off a piece of the dough (about 2 tablespoons) and shape it into a ball. Place it onto a nonstick baking sheet. Repeat with the remaining dough, spacing them a few inches apart. With the tines of a fork, press lightly into the tops of the cookies to flatten them slightly.
  4. Bake until lightly browned but still slightly soft, about 12 minutes. Cool completely before serving. Store in an airtight container.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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Pinto Bean Nacho Pie

Pinto Bean Nacho Pie from Cook the Pantry by Robin Robertson (vegan, gluten-free, and dairy-free)

Everything you love about nachos comes together in this savory Pinto Bean Nacho Pie. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack.

This recipe is from my book Cook the Pantry © 2015, Vegan Heritage Press. Photo by Zsu Dever.

Pinto Bean Nacho Pie

Everything you love about nachos comes together in this savory pie. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack. Makes 4 to 6 servings.

Course Main Course
Cuisine Mexican
Yields 6 servings
Author Robin Robertson

Ingredients

Crust:

  • 1/2 cup raw cashews, soaked 3 hours, then drained
  • 1 tablespoon roasted red bell pepper or jarred pimientos, blotted dry
  • 1 garlic clove crushed
  • 1 tablespoon cider vinegar
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or chili powder
  • 1/8 teaspoon ground turmeric
  • 1/4 cup unrefined coconut oil, melted
  • 2 cups corn chips, crushed

Toppings:

  • 1/3 cup vegan sour cream
  • 1/4 teaspoon chili powder or to taste
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 3/4 cup tomato salsa
  • 1/3 cup bottled sliced jalapenos
  • 1/2 cup chopped pitted Kalamata olives

Instructions

  1. Crust: In a food processor or high-speed blender, combine the cashews, roasted red bell pepper, garlic, and vinegar. Process until the mixture is pureed and smooth. Add the nutritional yeast, salt, onion powder, paprika, and turmeric. Process until smooth, scraping down the sides as needed. Add the melted coconut oil and process until the mixture is completely smooth, scraping down the sides as needed. Transfer the mixture to a bowl. Stir in the crushed corn chips, mixing well. Press the mixture into a lightly oiled 9-inch pie plate, cake pan, or springform pan. Cover and refrigerate for 3 hours to firm up.
  2. Toppings: While the crust is chilling, prepare the toppings. In a small bowl, combine the sour cream and chili powder. Set aside. In a small saucepan, combine the beans and salsa and cook, stirring, until heated through. Keep warm.
  3. To serve: Top the crust with the warm beans and salsa mixture, jalapenos, and olives. Drizzle with the reserved sour cream. Cut into wedges and serve.

Recipe Notes

Cook the Pantry by Robin Robertson

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

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