by Robin Robertson
on March 27, 2018
I prefer to make rice pudding using leftover cooked rice rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice, or jasmine rice.
Saffron-Almond Rice Pudding
I prefer to make rice pudding using leftover cooked rice (rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice, or jasmine rice.
-
1
tablespoon
pure maple syrup or agave nectar
-
1
tablespoon
almond butter
-
2
teaspoons
natural sugar
-
1/2
teaspoon
ground cinnamon
-
Few pinches saffron
-
1/8
teaspoon
salt
-
1
cup
almond milk
-
2
cups
cooked basmati rice (or your favorite rice)
-
1/2
cup
toasted slivered almonds
-
In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron, and salt over medium heat. Slowly add the almond milk, stirring to blend. Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken. Decrease the heat to medium-low, stirring occasionally, until the desired consistency is reached. For a thinner pudding, add a little more almond milk. For a creamier texture, use an immersion blender to blend a portion of the rice pudding right in the saucepan. To serve spoon the pudding into bowls and sprinkle with toasted almonds.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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 March 20, 2018
These vegan Coconut Cupcakes look especially pretty with toasted large flakes of toasted coconut sprinkled on the frosting. They’re a great treat to serve on Easter.
Coconut Cupcakes
These cupcakes look especially pretty with toasted large flakes of toasted coconut sprinkled on the frosting.
Cupcakes:
-
3/4
cup
coconut milk
-
1
teaspoon
apple cider vinegar
-
1 1/4
cups
all-purpose flour
-
2
tablespoons
cornstarch
-
1
teaspoon
ground nutmeg
-
1/
teaspoon
salt
-
1
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1/
teaspoon
salt
-
3/4
cup
granulated sugar
-
3
tablespoons
coconut oil, melted
-
1
teaspoon
coconut extract
Frosting:
-
1/3
cup
vegan butter
-
2
cups
confectioners’ sugar
-
1
teaspoon
coconut extract
-
Lightly toasted flaked coconut
for garnish
-
Cupcakes: Preheat the oven to 350° degrees F. Line a 12-cup muffin tin with cupcake liners. Set aside.
-
In a small bowl, combine the coconut milk and vinegar and set aside. In a medium bowl, combine the flour, cornstarch, nutmeg, salt, baking powder, and baking soda, and salt. Mix to combine.
-
In a large bowl, combine the sugar, oil, and coconut extract. Stir in the reserved coconut milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.
-
Pour the batter evenly into the prepared tin and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely before frosting.
-
Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, cream the butter with an electric mixer on high speed until light and fluffy. Alternatively, process it in a food processor. Add the confectioners’ sugar and coconut extract and mix until thoroughly combined. Continue mixing for about 2 minutes, or until the frosting is smooth and stiff. Refrigerate until needed.
-
To assemble: When the cupcakes are completed cooled, frost the cooled cupcakes with the prepared frosting. Place the flaked coconut in a shallow bowl, then dip the top of each cupcake into the shredded coconut.
Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Used with permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer.
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by Robin Robertson
on March 13, 2018
I’ve been a fan of donburi since I first tasted it when a friend brought me to a small Japanese restaurant in New York City. The restaurant, more of a lunchroom, had no sign and was on the second floor above some shops. The room contained several long tables that were filled with Japanese people enjoying their lunch: the rice bowl dish known as donburi. A kind of Japanese fast food, donburi is boiled rice topped with fish, meat, eggs, or vegetables simmered in a dashi broth made with soy sauce and mirin.
This vegan donburi recipe features a topping of one of my other favorite Japanese dishes: gomai, which is spinach with a sesame sauce. The combination of donburi and gomai are Japanese comfort food at its finest.
Sesame-Spinach Donburi
This vegan donburi recipe features a topping of one of my other favorite Japanese dishes: gomai, which is spinach with a sesame sauce. The combination of donburi and gomai are Japanese comfort food at its finest.
-
3/4
cup
unsweetened coconut milk
-
3
tablespoons
tahini (sesame paste)
-
3
tablespoons
soy sauce, divided
-
1
tablespoon
neutral vegetable oil or 1/4 cup water
-
1
medium yellow onion, finely chopped
-
8
shiitake mushrooms, stemmed and thinly sliced
-
1
teaspoon
grated fresh ginger
-
10
ounces
fresh spinach, well washed and coarsely chopped
-
Salt and freshly ground black pepper
-
2
teaspoons
toasted sesame oil
-
8
ounces
extra-firm tofu, drained and crumbled
-
3
scallions, minced
-
3
cups
cooked brown rice
-
2
tablespoons
toasted sesame seeds
-
In a small bowl, combine the coconut milk, 2 tablespoons of the soy sauce, and tahini, stirring until blended. Set aside.
-
Heat the oil or water in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the mushrooms and ginger, and cook for 30 seconds. Add the spinach and stir-fry until wilted, about 2 minutes. Stir in the reserved coconut milk, soy sauce, and tahini mixture, and salt and pepper to taste. Simmer, stirring frequently, until hot and creamy, 5 to 7 minutes.
-
Heat the sesame oil in a large skillet or wok over medium heat. Add the tofu, scallions, and remaining tablespoon of soy sauce and cook, stirring to coat. Add the cooked rice and sesame seeds, and season with salt and pepper to taste. Toss to combine and heat through. Spoon the rice mixture among individual bowls, top each with the spinach mixture and 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 March 6, 2018
This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
Before I share today’s recipe, I want to congratulate Lydia Claire, the winner of last week’s Jazzy Vegetarian’s Deliciously Vegan giveaway contest. Lydia’s favorite easy vegan meal is Pad Thai. Happy cooking, Lydia!
Roasted Sweet Potato Salad with Almond Butter
This colorful dish is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
-
1 1/2
pounds
sweet potatoes
-
1
tablespoon
olive oil
-
1
cup
frozen baby peas, thawed
-
2
scallions, minced
-
1/2
cup
pineapple or orange juice
-
1/4
cup
almond butter
-
Salt and ground black pepper
-
2
tablespoons
toasted slivered almonds
-
Preheat the oven to 400°F. Peel the potatoes and cut them into 1/2-inch dice. Toss with the olive oil and spread on a baking sheet. Roast the potatoes until tender but still firm, about 30 minutes. Allow to cool, then place in a large bowl. Add the peas and scallions, and set aside.
-
In a small bowl, combine the juice, almond butter, and salt and pepper to taste. Blend well, then pour the dressing over the potato mixture, stirring gently to combine.
-
Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.
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 February 27, 2018
Delicious vegan meals are fun to prepare in your own home kitchen with Laura Theodore’s highly anticipated new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen. This modern guide to vegan eating is a 320-page cookbook featuring Laura’s recipes (many from her award-winning PBS television show) and includes beautiful full-color photos on nearly every page.
In addition to over 175 flavor-packed, plant-based recipes, Laura helps readers learn what it takes to stock and cook on a daily basis in a well-equipped vegan kitchen, with these essential Top Ten lists:
- Ingredients to have on hand at all times in your pantry
- Effective egg substitutions for baking
- Delicious options for making vegan cheese and cream
- Two-ingredient recipes
- Herbs and spices to always keep in your kitchen
From simple snack ideas to enticing entrées to mouthwatering desserts, Jazzy Vegetarian’s Deliciously Vegan features delectable main dish recipes like Teriyaki Kebabs, Sunny Black Bean Burgers and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini Peppers, Chili-Maple Almonds and Miso Hummus. Vegan Burritos with Tofu Queso Fresca, Golden Cashew Milk and Seitan Fajitas round out diverse dinner menus. And for dessert, Laura has plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie and Divine Chocolate Mousse Cake.
Highlighting holiday entertaining to everyday ideas for preparing quick and delectable plant-based meals for the family, Laura Theodore’s is the ultimate guide for the vegan home chef.
Would you like to own a copy of Jazzy Vegetarian’s Deliciously Vegan? Just leave a comment at the end of this post telling me your favorite easy vegan meal and you’ll be entered in the giveaway. The giveaway ends on Monday, March 5th at midnight. The winner will be announced on Tuesday, March 6th.
Cashew Stuffed Artichokes
I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.
-
1
can (26 to 28 ounces)
diced tomatoes, with juice
-
2
large cloves garlic. minced
-
2
slices
whole-grain bread, torn into chunks
-
1/3
cup
chopped raw or roasted cashews
-
1/4
cup
roasted, salted sunflower seeds
-
1
tablespoon
fresh chopped basil, or 1 teaspoon dried basil
-
1/4
teaspoon
Italian seasoning blend
-
1/4
teaspoon
sea salt
-
1
tablespoon
extra-virgin olive oil
-
3/4
cup
diced fresh tomatoes
-
4
medium trimmed and cooked artichokes
(see trimming and cooking instructions in Chef’s Notes)
-
Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
-
Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
-
Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
-
To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.
Chef's notes:
To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
If you are serving this as a luncheon entrée, serve 2 artichoke halves per person.
Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
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by Robin Robertson
on February 20, 2018
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious Peach-Almond Butter Quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.
Peach-Almond Butter Quesadillas
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious quesadillas.
-
2
8-inch flour tortillas
-
1/3
cup
almond butter
-
1/3
cup
peach jam
-
Spread one side of each of the tortillas evenly with the almond butter and peach jam.
-
Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
-
To serve transfer the quesadillas to a cutting board and cut them into wedges.
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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