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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

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

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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Heart of Palm and Artichoke Cakes

Heart of Palm and Artichoke Cakes from Veganize It by Robin Robertson

These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (they’re even good cold!), or as a component in Seitan Oscar.

 

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Heart Of Palm And Artichoke Cakes

Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil, plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs
  • Lemon wedges, for serving

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool. 

  2. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties.

  3. Place the remaining 1/2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.

  4. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

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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Roasted Cauliflower Piccata

Roasted Cauliflower Piccata

When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers.

Roasted Cauliflower Piccata
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Roasted Cauliflower Piccata

Servings 4 servings
Author Robin Robertson

Ingredients

  • 1 head cauliflower, cored
  • Olive oil, for cooking
  • 1 cup sliced mushrooms
  • 2 scallions, minced
  • 1/3 cup dry white wine or vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons capers, drained
  • 1/4 cup minced fresh parsley
  • 2 teaspoons vegan butter, chilled
  • Your favorite mashed potatoes, to serve

Instructions

  1. Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.
  2. Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.
  3. While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.
  4. To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top.

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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Bánh Mì Tostadas

Banh Mi Tostadas

East meets West in this tasty fusion combo. Tostada means “toasted” in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh mì is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh mì ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh Mì Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer.

Banh Mi Tostadas
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Bánh Mì Tostadas
Author Robin Robertson

Ingredients

  • 1 large carrot, shredded
  • 1/2 English cucumber, peeled, seeded, and chopped
  • 2 cups finely shredded cabbage
  • 1 cup fresh cilantro leaves
  • 1 to 2 tablespoons chopped pickled jalapeño chiles (optional)
  • 1 teaspoon dark (toasted) sesame oil
  • 1 tablespoon neutral vegetable oil
  • 2 garlic cloves, minced
  • 1/4 cup minced scallions
  • 1 1/2 teaspoons grated fresh ginger
  • 1 (8-ounce) package baked tofu, cut into thin strips
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 to 2 teaspoons sriracha sauce
  • 1 teaspoon sugar

Tostada shells:

  • 4 to 6 corn or flour tortillas
  • 2 tablespoons grapeseed oil

Instructions

Toppings:

  1. In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalapeños, if using. Drizzle on the sesame oil and toss gently to combine. Set aside.
  2. Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool.
  3. In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend.

Tostada shells:

  1. Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they don’t burn.

To assemble:

  1. Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately.

Recipe Notes

Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer.

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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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