≡ Menu

Cilantro-Jicama Slaw with Lime-Orange Dressing

Cilantro-Jicama Slaw with Lime-Orange Dressing from Veganize it! by Robin Robertson (gluten-free)

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.

Cilantro-Jicama Slaw with Lime-Orange Dressing

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.
Course Salad
Cuisine Mexican
Keyword Cilantro-Jicama Slaw, jicama, salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon orange marmalade
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon agave nectar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 4 cups shredded cabbage
  • 1 jicama, peeled and cut into thin matchsticks
  • 1 large carrot, shredded
  • 1/2 cup chopped fresh cilantro

Instructions

  1. In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside.
  2. In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

{ 1 comment }

10 Cooling Vegan Recipes for August

10 Cooling Vegan Recipes August from Robin RobertsonThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones we’ve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August.

10 Cooling Vegan Recipes August

Cucumber and White Bean CevicheCucumber and White Bean Ceviche – Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy.

Fire and Ice Sesame NoodlesFire and Ice Sesame Noodles – The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but “fire and room temperature” just doesn’t have the same ring to it.

Indonesian Gado-GadoIndonesian Gado Gado – Gado-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.

Banh Mi TostadasBánh Mì 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.

Soba Slaw – PlusSoba Slaw – Plus – The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat.

Chilled Glass Noodles with Snow Peas and Baked TofuChilled Glass Noodles with Snow Peas and Baked Tofu – This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame.

English Garden Salad (vegan and gluten-free) From Vegan Without Borders by Robin RobertsonEnglish Garden Salad– Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad.

Chickpeas NicoiseChickpeas Nicoise – One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes.

Watermelon PaletasWatermelon Paletas– These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day.

Pina Colada BarsPina Colada Squares – These no-bake treats aren’t too sweet if you use unsweetened coconut.

{ 0 comments }

English Garden Salad

English Garden Salad (vegan and gluten-free) From Vegan Without Borders by Robin RobertsonLittle gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.

English Garden Salad

Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.
Course Salad
Cuisine English
Keyword Garden Salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces
  • 1 cup green peas, fresh or frozen
  • 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
  • 4 cherry or grape tomatoes, halved lengthwise
  • 1/2 English cucumber, thinly sliced
  • 4 red radishes, trimmed and thinly sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon torn small fresh mint leaves
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice or white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch sugar

Instructions

  1. Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
  2. Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
  3. In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

{ 1 comment }

Chickpea Flour Omelets

Chickpea Flour Omelets from Veganize It! by Robin Robertson (egg-free, vegan and gluten-free)Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.

Chickpea Flour Omelets

Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.
Course Breakfast
Cuisine American
Keyword chickpea flour omelets, vegan omelets
Yields 4 (6-inch) omelets
Author Robin Robertson

Ingredients

  • 1 cup cold water
  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice or dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon turmeric
  • 1/2 cup finely chopped scallions (green onions)
  • 3 tablespoons minced fresh parsley or other fresh herb of choice
  • 4 teaspoons grapeseed oil or cooking oil spray

Instructions

  1. In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable.
  2. Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot.

Recipe Notes

Loaded Frittata (Variation)

Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture:

  • Chopped pitted Kalamata olives
  • Soft, minced sun-dried tomatoes
  • Chopped roasted red bell pepper
  • Sautéed chopped spinach or thinly sliced zucchini
  • Sautéed sliced mushrooms
  • Shredded vegan cheese

Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving.

Veganize ItText excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

 

{ 0 comments }

Vegan Cheesy Steak-Out Sandwiches

Vegan Cheesy Steak-Out Sandwiches from Veganize It! by Robin Robertson

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.

Cheesy Steak-Out Sandwiches

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.
Course Sandwich
Cuisine American
Keyword vegan cheesesteak, vegan sandwich, vegan steak sandwich
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 Portobello mushroom caps, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/3 cup ketchup
  • 1 tablespoon vegan Worcestershire sauce
  • Salt and freshly ground black pepper
  • 3/4 cup Cheddary Sauce (recipe follows)
  • 1 French baguette, cut into quarters, each quarter sliced lengthwise

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot.

Recipe Notes

Veganize It

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.

 

Cheddary Sauce

Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past
Course Condiment
Cuisine American
Keyword vegan cheddar, vegan cheese
Yields 2 cups
Author Robin Robertson

Ingredients

  • 1 ¼ cups raw cashews, soaked in hot water for 4 hours, then well-drained
  • 1/3 cup nutritional yeast
  • 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry
  • 1 tablespoon beer, white wine, or dry sherry (optional, but recommended)
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons light-colored miso paste
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon prepared yellow mustard
  • ¼ teaspoon turmeric
  • 1 cup plain unsweetened almond milk

Instructions

  1. Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

{ 2 comments }

Vegan Crab Louis

Vegan Crab Louis (gluten-free) from Veganize It! By Robin RobertsonThe Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this Vegan Crab Louis hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.

Vegan Crab Louis

The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this version hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.
Course Appetizer
Cuisine American
Keyword Vegan Crab Louis
Yields 4 servings
Author Robin Robertson

Ingredients

  • 4 ounces thin asparagus, cut into 1-inch pieces
  • 3 large hearts of palm, from a jar packed in water
  • 1 teaspoon sweet paprika
  • 1 teaspoon Old Bay seasoning
  • 3 tablespoons vegan mayo
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons capers, well drained
  • 1 teaspoon sriracha sauce
  • 2 ripe Hass avocados
  • Lettuce leaves, to serve

Instructions

  1. Steam the asparagus until just tender, then rinse in cold water to stop the cooking process. Set aside.
  2. In a medium bowl, combine the paprika and Old Bay, stirring to mix. Set aside. Coarsely chop the hearts of palm add to the spice mixture in the bowl, tossing gently to coat.
  3. In a small bowl, combine the mayo, lemon juice, dill, capers, sriracha, and salt and pepper to taste. Mix well, then add the hearts of palm and reserved asparagus and mix gently to combine. If not serving right away, cover and refrigerate until needed.
  4. When ready to serve, cut the avocados, peel, pit, and cut them in half lengthwise. Cut the avocado halves into lengthwise slices and arrange the slices fanned out on plates lined with lettuce leaves). Mound the hearts of palm mixture on top of the avocado slices. Serve immediately.

Recipe Notes

Veganize It

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.

{ 0 comments }