Robin Robertson

To celebrate the release of Vegan Mac and Cheese, I’m having a blog tour! Over the next few weeks, you can visit some fantastic blogs to check out some sample recipes, photos, and reviews of Vegan Mac and Cheese. You’ll also be able to enter giveaways for a chance to win a copy of the book.

Here’s a list of dates and locations of the blog tour, beginning with Spabettie, where you’ll find my recipe for Mom’s Baked Mac & Cheese.

Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Vegan Mac and Cheese!

Vegan Mac and Cheese Blog Tour:

October 1 – Spabettie
October 4 – Vegan Atlas
October 4 – Vegan Street
October 7 – The Real Vegan Housewife
October 9 – V Nutrition
October 10 – StephanieDreyer.com
October 11 – My Pure Plants
October 14 – Lisa’s Project Vegan
October 15 – This Healthy Kitchen
October 16 – Vegan Mos
October 17  – Go Dairy Free
October 21 – Chic Vegan
October 22 – Two Flirty Girls and a Juicer
October 23 – FranCostigan.com
October 27 – JL Goes Vegan
October 28 – Bad to the Bowl
November 4 – Veggie Fun Kitchen
November 1 – Kelli’s Vegan Kitchen

By now, many of you have dug into your copy of Vegan Mac & Cheese and have begun making recipes from the book.  I hope you’ll share pics on social media so I can see what everyone is making!

Today I’d like to share a recipe from Vegan Mac & Cheese from the final chapter of the book called “Fun with Mac & Cheese.”  This chapter is loaded with recipes for using up leftover mac & cheese (or you can whip up a quick batch just to use in the recipes if you don’t have leftovers.)

Among the recipes in that chapter are: Cheesy Mac Mug, Mac UnCheese Omelet, Waffled Mac UnCheese, Mac UnCheese Balls (above), Cheesy Mac Muffins (below), Mac UnCheese Quesadillas, and Mac UnCheese Pizza.  There are even two dessert recipes: Sweet Noodle Kugel and Indian Vermicelli Pudding.

The recipe I want to share is for Cheesy Broccoli Mac Soup.  It’s ideal for the fall weather that is bound to be just around the corner!  I hope you enjoy it.

BTW… If you haven’t gotten your copy of Vegan Mac & Cheese, I hope you will.  And if you already have the book, I hope you’ll do me a HUGE favor and write a brief review of the book on Amazon.  It only takes a minute and will really help spread the word.  THANK YOU!!!

Cheesy Broccoli Mac Soup

Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isn’t too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac from Vegan Mac & Cheese.

• 1 tablespoon olive oil
• 1 small yellow onion, minced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups (weight varies) leftover or homemade mac uncheese
• 11/2 cups Cheddary Sauce (recipe follows)
• 1/2 cup plain unsweetened nondairy milk
• 1/4 teaspoon smoked paprika
• Salt, to taste
• Ground black pepper, to taste
• 2 cups steamed small broccoli florets
• 1/4 cup Nut Parm (recipe follows)

1. In a large saucepan over medium heat, heat the olive oil.
2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
4. Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined.
5. Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot.
6. Stir in the broccoli and serve hot, sprinkled with the Nut Parm.

Makes 4 to 6 servings

 

Cheddary Sauce

• 1 cup unsalted raw cashews
• 1 large russet potato, peeled and diced
• 1 small carrot, chopped
• 1/2 of a small yellow onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon salt
• 1/3 cup nutritional yeast, plus more as needed
• 2 tablespoons vegan butter
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lemon juice
• 11/2 teaspoons white miso paste
• 1/2 teaspoon prepared yellow mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 1 cup plain unsweetened nondairy milk, or water

1. In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
2. Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
3. Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use.

Makes about 4 cups

 

Nut Parm

• 1 cup unsalted blanched almonds, or unsalted raw cashews
• 1/3 cup nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder

Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.

Makes about 11/3 cups

 

When I heard my friend and fellow vegan cookbook author, Nava Atlas, had come out with her first cookbook in five years, I was excited to participate in the blog tour for the book.  Especially so, since this book, 5-Ingredient Vegan:175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes consists of my favorite kind of recipes: FAST and EASY!

Nava has developed these delicious recipes especially for people who are busy and don’t want to spend a lot of time in the kitchen, but still want to enjoy delicious vegan food. As these recipes show, with a few well-chosen ingredients, a simple meal can be just as delicious as a more elaborate one, with the added convenience of getting easy 5-ingredient plant-based meals on the table quickly.

For this post, I chose an easy-peasy dessert recipe for Chocolate Granola Clusters. I love this recipe not only because it’s simple, quick, and delicious, but also because it’s made with ingredients I always have on hand.

 As Nava says, “Sometimes, when I’m making a fairly elaborate meal (and for me, elaborate is a relative term) for company, I lose momentum when it comes to dessert. That’s when I turn to this clever dessert that results my culinary genius proclaimed by guests. This needs just ten minutes of prep, no machines, and no baking — just a short time in the fridge to re-solidify the chocolate.”

 I hope you enjoy this recipe (and Nava’s new book) as much as I do!

 

Chocolate Granola Clusters

Serve with pears or apples in fall, oranges in winter, strawberries in spring, and raspberries in summer.  Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.

 

1 cup vegan chocolate chips

2 tablespoons vanilla or plain nondairy milk

1 1/2 cups granola (see note)

 

To cook on the stovetop: Combine the chocolate chips and nondairy milk in the top of a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring often. Remove from the heat and stir in most of the granola, reserving a little for topping.

To cook in the microwave: Combine the chocolate chips and nondairy milk in a microwave-safe bowl. Start with 45 seconds, stir, and add 15 seconds at a time until the chocolate is melted. Stir in most of the granola, reserving a little for topping.

Line a large plate with wax paper or baking parchment. Spread the chocolate mixture onto it fairly evenly, to a thickness of no more than half an inch. Sprinkle the reserved granola over the top.

Refrigerate for an hour or so, or until the chocolate has completely solidified. Break the mass into bite-sized chunks, and arrange on an attractive platter to serve.

Store any not eaten at once in a covered container in the refrigerator, where they’ll keep for at least a week.

Note: Use a variety of granola that has a nice mixture of oats, seeds, nuts, and dried fruits. It’s best to use granola that’s fresh and crisp for better texture.

 

In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish.

Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time.

Chili Mac

This is a great way to use up leftover chili. If you don’t have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.

 

Chili:

3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained

11/2 cups (390 g) tomato salsa (hot or mild)

3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought

2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed

Salt, to taste

Ground black pepper, to taste

Sauce:

3 cups (720 ml) plain unsweetened nondairy milk

11/4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained

1/3 cup (20 g) nutritional yeast

2 tablespoons (30 ml) fresh lemon juice

1 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground turmeric

Pasta:

16 ounces (454 g) elbow macaroni, or other small pasta

Nonstick cooking spray, for preparing the baking dish

Toppings (optional):

3/4 cup (47 g) crushed tortilla chips, or corn chips

1 ripe Haas avocado, peeled, pitted, and diced

1. To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
2. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
4. Pour the sauce over the pasta and toss to combine.
5. Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
6. Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
7. To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado.

Makes 4 to 6 servings

 

 

Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto.

BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.

 

Arugula Pesto Mac Uncheese

Makes 4 to 6 servings

This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.

Pasta
16 ounces ziti, or other small pasta

Sauce
3 tablespoons vegan butter
1/4 cup unbleached all-purpose flour
4 cups plain unsweetened nondairy milk, or more
1 teaspoon salt
1 teaspoon white miso paste
1 teaspoon almond butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 teaspoon fresh lemon juice
1/2 cup nutritional yeast
1/2 cup Arugula Pesto (recipe follows)
1 cup chopped fresh tomatoes
1/2 cup Nut Parm (recipe follows)
1/2 cup chopped fresh basil

To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil

Arugula Pesto

Makes about 1½ cups

Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use.

3 garlic cloves, crushed
1/4 cup toasted walnut pieces
1/2 teaspoon salt
2 cups coarsely chopped arugula
1 cup fresh basil leaves
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Warm water, as needed

In a food processor, combine the garlic, walnuts, and salt and process to a paste.
Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste.
If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency.
If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.

 

Nut Parm

1 cup unsalted blanched almonds, or unsalted raw cashews
1/3 cup nutritional yeast
1/2 teaspoon salt
1/4 teaspoon onion powder

Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed.
Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.