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Smooth and Sassy Guacamole

Robin Robertson's Smooth and Sassy Guacamole, vegan and gluten-free
Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change. Avocados were introduced to Mexico in the fifteenth century by the Incas, who originally brought them from Ecuador. I like Haas avocados because of their rich flavor and creamy texture. If you prefer a less sassy guacamole, leave out the jalapeños.

Smooth and Sassy Guacamole

Tortilla chips are the usual accompaniment to guacamole, but raw vegetables and pita or bagel chips make a welcome change.
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Yields 4 servings
Author Robin Robertson

Ingredients

  • 2 ripe Haas avocados
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup chopped tomato
  • 1/4 cup minced onion
  • 1 tablespoon minced canned jalapeños
  • 1 teaspoon minced garlic
  • 1/8 teaspoon ground cumin

Instructions

  1. Peel and pit the avocados and place them in a food processor. Add the lime juice and salt and process until almost smooth, with a bit of texture remaining. Add the tomato, onion, jalapeños, garlic, and cumin, and blend with brief on-and-off bursts. Transfer to a serving bowl.

Recipe Notes

Hot Vegan by Robin Robertson

From Hot Vegan by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. 

 

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Smoke and Spice Almond Hummus

Robin Robertson's Smoke and Spice Almond Hummus, vegan and gluten-free

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this Smoke and Spice Almond Hummus.

Smoke and Spice Almond Hummus

Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.
Course Appetizer, Snack
Cuisine Mediterranean
Yields 2 cups
Author Robin Robertson

Ingredients

  • 2 garlic cloves, crushed
  • 1 1/2 cups or 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 or 2 chipotle chiles in adobo sauce
  • 2 oil-packed or rehydrated sun-dried tomatoes, drained
  • 3 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/4 cup plus 1 tablespoon water
  • Salt and ground black pepper
  • 3 tablespoons chopped cilantro
  • 1/2 cup roasted slivered almonds, for garnish

Instructions

  1. In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
  2. Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
  3. Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
  4. If serving right away, sprinkle the top with the almonds and remaining cilantro.

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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Power Ball Energy Bites

Power Ball Energy Bites from The Nut Butter Cookbook by Robin Robertson
Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you don’t have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture.

Power Ball Energy Bites

Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients.
Course Snack
Cuisine American
Yields 12 Bites
Author Robin Robertson

Ingredients

  • 3/4 cup old-fashioned oats
  • 1/2 cup toasted walnuts
  • 2 tablespoons vegan protein powder (I use Sun Warrior vanilla)
  • 2 tbsp cocoa powder
  • 1 teaspoon cinnamon
  • 1 ripe banana, cut into chunks
  • 2 tablespoons almond butter
  • 1/4 cup maple syrup
  • 1/2 cup dried cranberries
  • 2 tablespoons ground flaxseeds
  • 1 cup shredded toasted coconut, ground

Instructions

  1. In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined.
  2. Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut.
  3. Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator.

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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Kitchen-Sink Capellini

Vegan Kitchen-Sink Capellini from Cook the Pantry by Robin RobertsonAs the name implies, there’s everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.

 

Kitchen-Sink Capellini

As the name implies, there’s everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.

Course Main Course
Cuisine Italian
Yields 4 servings
Author Robin Robertson

Ingredients

  • 8 ounces capellini or angel hair pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely minced
  • 2 14-ounce cans fire-roasted diced tomatoes, undrained
  • 1 16-ounce can cannellini beans, drained and rinsed
  • 1/3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional)
  • 2 tablespoons fresh chopped basil or 1 teaspoon dried
  • Salt and ground black pepper
  • 1/4 cup toasted pine nuts or chopped walnuts

Instructions

  1. Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside.
  2. In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts.

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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Apple-Almond Butter Pancakes

Vegan Apple-Almond Butter Pancakes

Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious Apple-Almond Butter Pancakes. For gluten-free, use gluten-free flour.

Apple-Almond Butter Pancakes

Apple slices with nut butter are a great healthy snack. Now, this delicious flavor combo can be enjoyed in these luscious pancakes. For gluten-free, use gluten-free flour.
Course Breakfast
Cuisine American
Yields 8 pancakes
Author Robin Robertson

Ingredients

  • 1/2 cups all-purpose flour
  • 1 tablespoon natural sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups almond milk
  • 1/2 cup apple juice
  • 3 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1 large apple, peeled, cored, and chopped
  • 2 tablespoons chopped roasted almonds

Instructions

  1. In a large bowl, combine the flour, sugar, baking pow- der, and salt.
  2. In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
  3. Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.
  4. Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
  5. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.

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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Vegan Paella from the Pantry

Vegan Paella from the Pantry from Cook the Pantry by Robin Robertson – plant-based and gluten-freeThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer.

Paella from the Pantry

This vegan paella is the ultimate in delicious pantry cooking.
Course Main Course
Cuisine Spanish
Cook Time 20 minutes
Total Time 20 minutes
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic cloves, minced
  • 1 cup vegetable broth
  • 1 pinch saffron threads or ground annatto or turmeric, for color
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 28-ounce can diced fire-roasted tomatoes, undrained
  • Salt and freshly ground black pepper
  • 1 cup frozen green peas, thawed
  • 1 1/2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 1/2 to 3 cups cooked rice
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1 6-ounce jar roasted red bell pepper, drained and chopped
  • 1/2 cup sliced pimiento-stuffed green olives
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.

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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