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Cookbook News

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There’s a lot going on in the Robin Robertson world of cookbooks, so let’s start with an update on two updates! Several people have asked if the upcoming Hot Vegan and Nut Butter Cookbooks are the same as Vegan Fire and Spice and Nut Butter Universe. In a word, the answer is: YES!  In a few more words, here’s what’s happening….

The Nut Butter Cookbook, published by Andrews McMeel Publishing and available August 19th, is a new and updated edition of the book originally published as Nut Butter Universe by Vegan Heritage Press.

Hot Vegan, also published by Andrews McMeel Publishing and available on September 23rd, is a new and updated edition of Vegan Fire and Spice (originally published by Vegan Heritage Press).

 

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So….if you already have Vegan Fire and Spice and Nut Butter Universe, you probably don’t need these new additions (unless you spilled maple syrup and tamari sauce all over them, then it’s probably a good idea to replace them). However, if these titles have been on your wish list (or you want to buy copies for friends), then these sparkling new editions await!

In other cookbook news…. Just a few more weeks until my gorgeous new full-color hardcover book called Vegan Without Borders hits the shelves. It’s available now for preorder. I must say, I don’t think I’ve ever been as excited about one of my books as I am about this one. In the coming weeks, I’ll be posting a few sample recipes and photos so you can see what all the excitement is about!

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Finally, just a reminder, (because I’ve been asked about this like a kajillion times)… All y’all do realize that there are three separate and distinct cookbooks in my “quick-fix” series, right? So, in other words, if you already have Quick Fix-Vegetarian (which is actually 100% vegan) or Quick-Fix Vegan, you would probably want to check out the third volume – and my personal favorite of the three: MORE Quick-Fix Vegan. Three separate books, 150 recipes each – that 450 recipes with less than 30 minutes active cooking time!  Collect the set!

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Olive Leaf Pasta and Blueberry Pie

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What is it about summer that makes it impossible to get things done?  The days are longer, but they go by lightening quick.  My to-do list continues to grow, yet every minute is packed with “busy-ness.”  Take this blog, for example.  Most of the year, I can manage to write a post at least once a week.  In the summer — this summer, at least — it’s more like once a month!  So here it is, four weeks after my last post about my birthday and I’m finally getting around to posting about two of my favorite birthday gifts this year.  No surprise, they both happen to be food!

Friends in Pennsylvania sent me a huge box filled with all kinds of Italian pasta — none of which I can find in my part of the universe.  One of the most intriguing to me was the pasta shaped like olive leaves, shown above with homemade tomato sauce and Gardein meatballs.  (Note: this was my first time trying the Gardein meatballs and it won’t be my last — they have a terrific flavor and great texture.  They bake up in the oven while you make the sauce and pasta.)  Below is a photo of the pasta label shown with 1 uncooked “olive leaf.”  I love the fun shapes and evocative names of Italian pasta.  I’m always intrigued by how the different shapes taste different, too, despite being made with the same ingredients.

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I also received a gift of several containers of fresh-picked local blueberries and black raspberries — making it a “berry”  happy birthday, indeed.  Here’s a picture of the blueberry pie I made with some of the berries.  I still have lots more berries waiting in the freezer!

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I love how summertime cooking revolves around fresh produce prepared in simple ways that let the vegetables themselves shine.  Lots of grilled vegetable skewers, roasted potatoes, beets, and corn on the cob.  Loads of delicious green beans.  And, of course, zucchini, zucchini, and more zucchini…

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Birthday Giveaway Winner + Cats!

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Many thanks to everyone who wished me a happy birthday yesterday.  You truly made my day!

Thanks also to everyone who entered my cookbook giveaway.  The winner is #26 — because that’s the date of my birthday!  Congratulations to Patty Roker!

Patty: please email me with your mailing address and I’ll send you a copy of More Quick-Fix Vegan.

In her comment, Patty asked what I was cooking for my birthday dinner.  The answer is: NOTHING!

I never cook on my birthday! Instead, Jon and I drove to my favorite Thai restaurant for an amazing lunch.  While we were in “civilization”, we did some shopping.  On the way back home, we stopped at another Thai restaurant to pick up some take-out for dinner later on, making my double-Thai birthday extra-special!

Of course, the best part of my birthday (and every day, for that matter) is spending time with my wonderful cat-kids: Gary, Mitzki, Petey, and Jason.

Thanks again everyone for all your support and good wishes! xo

 

 

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Birthday Cookbook Giveaway!

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6/27/14 Update:  THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO ALL WHO ENTERED!

In honor of my birthday today, I’m giving YOU a gift: the gift of 150 easy and delicious recipes in the form of my latest book, More Quick-Fix Vegan.  The giveaway is for today only — so enter now!  Just leave a comment at the end of this post to enter.  I will announce a winner right back here tomorrow.

 

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Happy Birthday to me — and good luck to you in the giveaway!

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Blueberry-Chocolate Trail Mix Bark

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If you’re looking for a great gift for Dad this Father’s Day, how about a homemade treat?  This Blueberry-Chocolate Trail Mix Bark from my book, More Quick-Fix Vegan is super-easy to make and because it’s made with nuts, fruit, pretzels, and chocolate, it hits all the right snack buttons: a little sweet, a little salty, a little chewy, a little crunchy — this stuff has it all!  Plus, Dads love gifts that you make yourself — especially when they taste this good.  (Of course Father’s Day is only one reason to make this treat — there are 364 other reasons each year when it would also be a good idea!)

Blueberry-Chocolate Trail Mix Bark
Yield: about 30 pieces
A new spin on old-fashioned almond bark, this version is the stuff dreams are made of.  That is, if you dream about chocolate, nuts, pretzels, and blueberries! This recipe is from More Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing. (photo by Zsu Dever)
Note: If dried blueberries are unavailable, or just for a variation, you can substituted dried cranberries, cherries, raisins, or other dried fruit in equal measure.

12 ounces vegan semisweet chocolate chips
1 1/2 cup chopped peanuts, pistachios, almonds, or a combination
1 1/2 cups thin salted pretzel sticks, coarsely chopped
1 cup chopped dried blueberries

Line a 9 x 13-inch baking dish with waxed paper.
Melt the  chocolate in a heatproof bowl over a saucepan of boiling water or in the microwave.  Stir in the remaining ingredients, then transfer the mixture to the baking dish.  Spread the mixture evenly, smoothing out the top as much as possible. Refrigerate until firm, about 20 minutes. Invert the bark onto a cutting board and peel off the waxed paper. Cut the bark into pieces.

 

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Memorable Memorial Day Weekend

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Memorial weekend was especially memorable this year.  The weather was absolutely perfect and we got to spend time with lots of our favorite people and animal friends!  And, of course, we enjoyed lots of great food, too.  Because the weather was so great, there was lots of outdoor grilling going on.  Here is a little pictorial tour of some of the highlights, thanks to my friend Elissa, who always seems to have her camera ready to capture the moment.  (Thanks, Elissa!)  We finally got a new grill.  These spice-rubbed skewers featured Ray’s Seitan (the best seitan in the world!), fingerling potatoes, and lots of other great veggies.  The secret to getting everything to be done cooking at the same time is to partially pre-cook the harder vegetables, such as the potatoes.  I also like to partially cook the onions, since I don’t like raw-ish onion. 

The asparagus in the photo below was actually found growing wild nearby! (It was given to a friend who shared some with me.)

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For dessert, we had brownie sundaes made with Amy’s vegan ice cream.  If you don’t know the story of Amy’s ice cream (and it’s origins at Plant restaurant in Asheville NC) read all about it here.

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Another highlight was a visit to our friends who live nearby where she shared a great meal and visit on their lovely property.

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The food was outstanding and featured a wonderful freekeh pilaf.  Freekeh is a fabulous grain that cooks up in 15 minutes and tastes so good.

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And my favorite Nicoise salad:

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We also enjoyed this gorgeous fruit (the berries were so sweet!) and lots of other good food.

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It was also super-fun to spend some quality time with these fantastic animal friends. 

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Aren’t they gorgeous?  If the rest of the summer is even a fraction as good as this past weekend, it’s going to be terrific!  Hope you all had a great weekend too!

 

 

 

 

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