by Robin Robertson
on October 16, 2018
This vegan Caribbean Greens and Beans Soup from One-Dish Vegan is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.
Caribbean Greens and Beans Soup
This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.
-
1
tablespoon
(15 ml) olive oil or ¼ cup (60 ml) water
-
1
medium-size red onion, chopped
-
3
garlic cloves, chopped
-
2
medium-size sweet potatoes, peeled and diced
-
1
medium-size red bell pepper, seeded and chopped
-
1 or 2
jalapeños or other hot chiles, seeded and minced
-
1
can (14.5 ounces, or 410 g)
of diced tomatoes, drained
-
1½
cups
(266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained
-
4
cups
(950 ml) vegetable broth
-
2
teaspoons
fresh thyme or 1 teaspoon dried thyme
-
¼
teaspoon
ground allspice
-
Salt and freshly ground black pepper
-
9
ounces
(255 g) baby spinach
-
1
can (13.5 ounces, or 380 ml)
of unsweetened coconut milk
-
Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalapeño, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.
-
Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on October 9, 2018
Today is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book.
Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Smoky Chickpea Salad with Mango and Avocado
Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Smoky Chickpeas:
-
1
tablespoon
(15 ml) pure maple syrup
-
1
tablespoon
(15 ml) wheat-free tamari
-
2
teaspoons
liquid smoke
-
2
teaspoons
olive oil
-
1
teaspoon
nutritional yeast
-
1
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
¼
teaspoon
freshly ground
-
black pepper
-
¼
teaspoon
salt
-
1½
cups
(246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained
Dressing:
-
1
small mango pitted, peeled, and chopped
-
3
tablespoons
(45 ml) freshly squeezed lime juice
-
1 to 2
tablespoons
pure maple syrup
-
2
teaspoons
Dijon mustard or ½ teaspoon sriracha sauce
-
½
teaspoon
liquid smoke
-
Salt and freshly ground black pepper
Salad:
-
8
ounces
(225 g) spinach or watercress (or a combination), thick stems removed
-
1
ripe mango
-
1
ripe Hass avocado
-
For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.
-
Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.
-
For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed.
-
For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission
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by Robin Robertson
on October 2, 2018
Many of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago. I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking.
The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning.
The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include:
- Easy Ramen Bowls
- Cheesy Cauliflower Soup
- Panzanella Salad with White Beans and Artichokes
- Barbecued Jackfruit with Sweet Potatoes and Cauliflower
- Jungle Curry
- Thai Coconut Rice with Edamame and Asparagus
- Vegan Shakshuka
- Jackfruit Stroganoff
- Millet and Chickpea Curry
- One-Pot Sicilian Couscous
- Spicy Korean Stir-Fry
- Lobster Mushroom Newburg
- Vegetable Donburi
- Coconut Curry Noodles and Butternut Squash
- Black Bean Tortilla Casserole
- Layered Brunch Bake
- Shepherd’s Pie, Two Ways
- Nacho-Chilaquile Bake
- Lentil Tourtiere
The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.
One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order.
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by Robin Robertson
on September 25, 2018
The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii.
Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.
Sesame Mochi
The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.
-
1 1/4
cups
glutinous rice flour (mochiko)
(see headnote)
-
1/3
cup
sugar
-
Pinch
salt
-
1 1/4
cups
almond milk
-
1/3
cup
sesame paste
-
1/3
cup
cooked white beans
-
2
tablespoons
confectioners’ sugar
-
2
tablespoons
toasted sesame seeds
-
Coconut flour or finely ground unsweetened coconut, for dusting
-
In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces.
-
In a food processor, combine the sesame paste, white beans, confectioners’ sugar, and sesame seeds and mix well. Set aside.
-
Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling.
-
Pour about 1/2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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by Robin Robertson
on September 18, 2018
This Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.
Coconut Spinach and Lentil Dal
This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.
-
1
cup
dried lentils
-
1
teaspoon
ground turmeric
-
Salt
-
1
tablespoon
neutral vegetable oil or 1/4 cup water
-
1
medium yellow onion, chopped
-
1
clove
garlic, minced
-
2
teaspoons
minced fresh ginger
-
1
hot green chile, seeded and minced
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
garam masala
-
Pinch
ground cardamom, optional
-
1
14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped
-
8 to 10
ounces
fresh or frozen spinach, steamed and chopped
-
2
tablespoons
chopped fresh cilantro leaves
-
1
13.5-ounce can unsweetened coconut milk
-
Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes.
-
While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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by Robin Robertson
on September 11, 2018
Crunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.
Baked Eggplant Fries
Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.
-
One
large
eggplant, peeled and sliced vertically into 1/2-inch slices
-
1/2
cup
flour of choice
(all-purpose, rice, or chickpea are good choices)
-
1/2
teaspoon
salt
-
1/4
teaspoon
freshly ground black pepper
-
1/8
teaspoon
cayenne
-
1
cup
plain unsweetened almond milk or other nondairy milk
-
2
tablespoons
ground flaxseed blended with 1/4 cup water in a blender until thick
-
1
tablespoon
freshly squeezed lemon juice
-
1
cup
dry bread crumbs
-
3
tablespoons
nutritional yeast
-
2
teaspoons
dried oregano
-
1
teaspoon
dried basil
-
1
teaspoon
smoked paprika
-
Tzatziki Sauce, recipe follows, for serving
-
Cut the eggplant slices lengthwise into 1/2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F.
-
In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.
-
Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
Vegan Tzatziki Sauce
The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.
-
3
cloves
garlic
crushed
-
1/2
small cucumber
peeled, seeded, and quartered
-
1/4
cup
vegan yogurt
-
1/4
cup
vegan sour cream
-
1
tablespoon
freshly squeezed lemon juice
-
2
tablespoons
chopped fresh dill
mint, or parsley
-
Salt and freshly ground black pepper
-
In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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