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Spice Rubbed Vegetable Skewers with Cashew Sauce

Spice Rubbed Vegetable Skewers with Cashew Sauce (vegan and gluten-free) from The Nut Butter Cookbook by Robin RobertsonThese 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.
Course Appetizer
Cuisine American
Keyword Vegetable Skewers
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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
  • 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

Instructions

  1. 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.
  2. In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
  3. 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.
  4. 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.
  5. 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.

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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Seitan Gyros with Tzatziki Sauce

Vegan Seitan Gyros with Tzatziki Sauce from Veganize It! by Robin RobertsonThis 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. 

Course Sandwich
Cuisine Greek
Keyword Seitan Gyros, Vegan Gyros
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

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.

 

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

Course Condiment
Cuisine Greek
Keyword Tzatziki Sauce, vegan Tzatziki
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.

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.

 

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Walnut Butter Waldorf Wraps

Robin Robertson's vegan Walnut Butter Waldorf Wraps from The Nut Butter CookbookThe 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.
Course Sandwich
Cuisine American
Keyword vegan sandwich, waldorf wrap, walnut butter
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Roll up the sandwiches and use a serrated knife to cut them in half.

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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Taco Salad with Corn and Black Bean Salsa

Taco Salad with Corn and Black Bean Salsa from Cook the Pantry by Robin Robertson (vegan and gluten-free)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.
Course Salad
Cuisine Mexican
Keyword Taco Salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
  2. 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 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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Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from The Nut Butter Cookbook by Robin Robertson (vegan and gluten-free)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.
Course Dessert
Cuisine American
Yields 4 servings
Author Robin Robertson

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

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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Grilled Vegetables with Almond Romesco Sauce

Grilled Vegetables with Almond Romesco Sauce from The Nut Butter Cookbook by Robin Robertson (vegan, gluten-free, soy-free)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.
Course Main Course
Cuisine American
Keyword Romesco Sauce
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. Chop 1 bell pepper and set aside the other 2 peppers.
  2. 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.
  3. 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.
  4. 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.
  5. While the vegetables are cooking, gently heat the reserved sauce.
  6. To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.

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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