by Robin Robertson
on June 26, 2018
These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.
Spice-Rubbed Vegetable Skewers with Cashew Sauce
These tasty skewered vegetables are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.
-
3/4
cup
unsweetened coconut milk
-
2
tablespoons
cashew butter
-
1
tablespoon
minced fresh ginger
-
1
clove
garlic, minced
-
1
tablespoon
natural sugar
-
1
tablespoon
wheat-free tamari
-
1
tablespoon
fresh 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
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2
Japanese eggplants, halved or quartered lengthwise and cut into 1/2-inch slices
-
1
large red bell pepper, halved lengthwise, seeded, and cut into 1-inch pieces
-
2
portobello mushroom caps, cut into 1-inch chunks
-
2
tablespoons
toasted sesame oil
-
4
leaves
leaf lettuce
-
In a bowl or food processor, combine the coconut milk, cashew butter, ginger, garlic, sugar, tamari, and lemon juice. Blend until smooth. Transfer to a saucepan and simmer on low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
-
In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
-
Preheat the broiler or grill. Place the eggplant, bell pepper, and mushroom in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the vegetables with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the vegetables so the spices adhere.
-
Thread the vegetables onto the skewers and place them under the broiler or on the grill until well browned, 5 to 7 minutes per side.
-
Arrange the skewered vegetables on plates lined with lettuce leaves. Drizzle the skewers with some of the sauce. Divide the reserved sauce among 4 small dipping bowls, and place them on the plates with the skewered vegetables. Serve at once.
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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by Robin Robertson
on June 19, 2018
This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.
Serve these vegan Seitan Gyros with Tzatziki Sauce for lunch or for a light dinner.
Seitan Gyros with Tzatziki Sauce
This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.
-
1
tablespoon
olive oil
-
12
ounces
seitan, very thinly sliced
-
1
teaspoon
dried oregano
-
1
tablespoon
lemon juice
-
Salt and ground black pepper
-
Tzatziki Sauce, recipe follows
-
4
warm pitas or other flatbreads, warmed
-
2
cups
shredded lettuce
-
1
large ripe tomato, halved and thinly sliced
-
1/2
English cucumber, peeled and chopped
-
1/2
red onion, thinly sliced
-
Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5 minutes. Add the oregano, lemon juice, and season with salt and pepper, tossing to coat.
-
To assemble, spread the tzatziki sauce onto the pita loaves, divide the seitan mixture among them, and top with lettuce, tomato, cucumber, and onion. Serve immediately.
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.
Tzatziki Sauce
This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.
Makes about 1 1/2 cups
-
1
English cucumber, seeded and peeled
-
2
cloves
garlic, pressed or finely minced
-
1
cup
plain unsweetened vegan yogurt
-
2
tablespoons
chopped fresh dill weed
-
1
tablespoon
fresh lemon juice
-
Salt and ground black pepper
-
Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.
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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by Robin Robertson
on June 12, 2018
The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla in this recipe for Walnut Butter Waldorf Wraps. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.
Walnut Butter Waldorf Wraps
The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.
-
2
Gala or Fuji apples, peeled and cored
-
1
tablespoon
fresh lemon juice
-
1/3
cup
golden raisins
-
1/2
cup
finely minced celery
-
2
scallions, finely minced
-
1/2
cup
chopped toasted walnuts
-
1/3
cup
walnut butter
-
1/4
cup
vegan mayonnaise
-
1/2
teaspoon
natural sugar, optional
-
Salt and ground black pepper
-
4
(7-inch) flour tortillas
-
1
cup
shredded iceberg lettuce
-
Shred the apples or cut them into thin slices and place them in a large bowl. Add the lemon juice and toss to coat. Drain the liquid from the apples, then add the raisins, celery, scallions, and nuts.
-
In a small bowl, combine the walnut butter, mayonnaise, and sugar, if using, until blended. Spoon just enough of the dressing into the apple mixture to bind the ingredients together, stirring to mix well. Season to taste with salt and pepper. Reserve the remaining dressing to spread on the tortillas.
-
Place the tortillas on a flat work surface and spread the remaining dressing on them. Divide the apple mixture across the lower third of each tortilla, along with the shredded lettuce.
-
Roll up the sandwiches and use a serrated knife to cut them in half.
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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by Robin Robertson
on June 5, 2018
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.
-
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
-
In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
-
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 from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.
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by Robin Robertson
on May 29, 2018
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.
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
-
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.
-
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.
-
Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.
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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by Robin Robertson
on May 22, 2018
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.
-
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
-
Chop 1 bell pepper and set aside the other 2 peppers.
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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.
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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.
-
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.
-
While the vegetables are cooking, gently heat the reserved sauce.
-
To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.
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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