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Vegan Without Borders

VWB Full 72 dpi 1a

I am beyond excited to announce my upcoming cookbook, due to hit the shelves in early September.  It’s called Vegan Without Borders and this hardcover full color book is truly a dream come true for me. Anyone who knows my work, knows that I’m crazy about international cuisines and I love the way vegan food has almost become synonymous with global fare. 

For a long time, I’ve wanted to share my absolute favorite recipes from around the world and the phrase “vegan without borders” sat in my idea file for a long time. As I explain in the Introduction, I call the book Vegan Without Borders because while fantastic flavors know no boundaries, neither do most vegans when it comes to enjoying great-tasting food. 

Another reason I’m especially excited about this book is the photos!  The super-talented Sara Remington took the gorgeous photos for this book – each one more beautiful than the next.  I just have to share one of my favorites so you can see why I’m so thrilled.  Here’s Sara’s photo of the papri chat.  I want this framed and hanging on my wall!

Papri_Chaat

I hope you’ll love Vegan Without Borders as much as I do!

I’ll be sharing more about the book in the months to come, but for now, I just wanted to let you know about it.

It’s now available for pre-order on Amazon. (Did you know that if you order a book, for example, my current tome, More Quick-Fix Vegan, and also pre-order Vegan Without Borders, you’ll get free shipping for both of them.) Just sayin’….

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Chickpeas Nicoise

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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.  And while the salad itself, served on a bed of crisp lettuce, is one of my go-to salads, I also like to let the ingredients play out in other arenas, including a main-dish saute like this recipe for Chickpeas Nicoise from my new book More Quick-Fix Vegan.  The already quick and easy recipe can be made even faster if you use leftover roasted potatoes or steamed green beans. 

The photo was taken by Zsu Dever who has her own fantastic book coming out soon entitled Everyday Vegan Eats.  It’s available for pre-order on Amazon. While you’re on Amazon, be sure to check out How to be Vegan by Elizabeth Castoria — it’s a great book with lots of helpful info for vegans, new and old.  Oh, and I wrote the recipes for the book! 

And now for the recipe for Chickpeas Nicoise from More Quick-Fix Vegan

By the way, if you’d like to see more photos of the recipes from More Quick-Fix Vegan, be sure to visit my Pinterest page for the book. 

And if you already have More Quick-Fix Vegan (or any of my other books) please tell the world about them via a brief review on Amazon — it only takes a minute of your time, and I’d really appreciate it.  (thanks!)

Chickpeas Nicoise

from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing. 

Serves 4

1 pound small red potatoes, quartered or sliced 1/4-inch thick
6 ounces green beans, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
3 garlic cloves, minced
3 scallions, minced
Salt and freshly ground black pepper
1 1/2 cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2 tablespoons Kalamata or Niçoise olives, pitted and halved
1 tablespoon white wine vinegar
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil

Steam the potatoes for 5 minutes, then add the green beans and steam until both are just tender, about 5 minutes longer. Set aside.
Heat the oil in a large skillet over medium heat.  Add the garlic and scallions and cook until fragrant, 30 seconds.  Add the potatoes and green beans and season with salt and pepper to taste and sauté for 2 minutes. Add the chickpeas, tomatoes, and olives and heat through, about 2 minutes longer. Drizzle on the vinegar, add the parsley and basil. Toss gently to combine and serve.

 

 

 

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Three-Bean Pantry Chili

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It’s been great to hear from so many of you who have been loving the recipes in my newest book, More Quick-Fix Vegan.  One of the new features in this book that has been getting lots of attention is the chapter of “Pantry Makes Perfect” Recipes.  

While all the recipes in More Quick-Fix Vegan can be prepared in 30 minutes or less, the recipes in this chapter go one step further by using only pantry ingredients.  After all, sometimes we’re too busy to shop for ingredients to make dinner — even a quick one.  

The recipes in the “Pantry Makes Perfect” chapter provide easy meal solutions because the ingredients to make them are as close as your own pantry.  There are recipes in that chapter for hearty main dishes, such as Pantry Paella, Artichoke-Walnut “Quiche,” Pantry Burgers, and even a few “pantry-perfect” dessert recipes including Pantry Black Forest Cake.

Here’s the recipe for one of my favorites from the chapter — Three-Bean Pantry Chili (photo by Zsu Dever) .  This is my go-to chili when time is short. 

Three-Bean Pantry Chili
Serves 4
A selection of canned beans combined with a jar of salsa and some chili powder are combined here for an almost effortless pot of chili.  Vary the beans according to what’s on hand (lentils are great in this!) and add some TVP or chopped Soy Curls, if you like.  The optional corn kernels make a tasty addition.  Naturally, if you have any chili toppings on hand such as avocado, scallions, or vegan sour cream, feel free to use them at will. This recipe is from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.

1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (24-ounce) jar salsa (hot or mild)
2 to 3 tablespoons chili powder
1 (8-ounce) can corn kernels, drained (optional)

Combine all the ingredients in a saucepan, reserving half the corn, if using.  Cook over medium heat, stirring occasionally, until heated through and long enough to cook off any raw taste from the chili powder, 15 to 20 minutes. Add up to 1 cup of water if the chili is too thick. Serve hot, garnished with the remaining half of corn kernels. 

 

 

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Avocado Mousse with Raspberries

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If you’re looking for a quick and easy dessert to celebrate St. Patrick’s Day, look no further than this Avocado Mousse from my new book, More Quick Fix Vegan.  It doesn’t get easier (or quicker) than this creamy and delicious dessert.

I like it topped with raspberries, but you could top it with other fruit (blueberries or strawberries come to mind) or sprinkle it with toasted nuts for some crunch. (Thanks to Lea Jacobson for the photo.)

Avocado Mousse with Raspberries

Recipe from More Quick-Fix Vegan by Robin Robertson (c) 2014, Andrews McMeel Publishing.

2 ripe avocados, pitted and peeled and pitted
2 tablespoons fresh lime juice
1/2 cup confectioners’ sugar
1/3 cup almond milk or other nondairy milk
1 cup fresh ripe raspberries

In a food processor, combine the avocados and lime juice and process until smooth.  Add the sugar and almond milk and process until creamy and well blended.

Spoon into four dessert dishes and serve immediately or cover and refrigerate until chilled.

To serve, top with the raspberries.

Serves 4

Speaking of More Quick-Fix Vegan….I was thrilled to see one of the recipes from the book featured in The Washington Post this week.  Here’s the link for the article and recipe for Kale and Black-Eyed Peas with Smoky Grits.  Here’s the photo of the recipe from the Post (photo by Deb Lindsey).  Doesn’t it look great?

kale and black eyed peas with smoky grits mqfv

 

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More Quick-Fix Vegan

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I’m excited to announce that my new book, More Quick-Fix Vegan goes on sale this week!  This new book is the third in a series of “quick-fix” books, the first two being Quick Fix Vegetarian (which is 100% vegan) and Quick-Fix Vegan.   And now there’s MORE Quick-Fix Vegan!

Here are some of the recipes you’ll find in More Quick-Fix Vegan:

 

Vegetable Soup2 1aGarden Vegetable Bean Soup

  big bang tofu1a Big Bang Tofu

mqfv chickpea nicoise 1aChickpeas Nicoise

zabaglione 1aRaspberry Zabaglione

One of my favorite chapters in the book is called “Big Bowls” — here’s a sampling of some of the delicious “meal in a bowl” recipes you’ll find there:

 Quinoa and Chickpeas with Arugula Pesto

Romesco Vegetable Bowls

Braised Greens and Black-Eyed Peas with Smoky Grits

Cannellini Spezzatino

Roasted Vegetable Tabouli Bowls

Manchurian Chickpea Bowls

Balti Bowls

Red Beans and Sweet Potatoes with Watercress and Walnuts

Chimichurri Quinoa Bowls

Tempeh Larb

Mac UnCheesy Bowls

Sweet Potato Barbeque Bowls

Tempeh Reuben Bowls

Vegetable Pot Pie Bowls

Polenta with Tuscan Kale and Cremini Mushrooms

Mediterranean Tofu Scram-Bowls

 More coming soon about More Quick-Fix Vegan, including sample recipes! 

In the meantime, just a reminder that the 30th annual celebration of Meatout is happening on March 20th. Encourage your friends and family to pledge to eat animal-free for a day. www.Meatout.org/Pledge

Close-up of a cute muddy piglet running around outdoors on the f

 

 

 

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Thai Tofu-Vegetable Wraps

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With all this cold weather, soup has been a regular on my lunch menu — usually a hearty stick-to-your ribs bean soup or a minestrone loaded with vegetables.

This week, however, I was craving something with a little crunch, but I wanted more than a salad.  That’s when I remembered how much I love the Thai Tofu Wraps from Nut Butter Universe, featuring baked tofu strips, a creamy, spicy nut butter spread, and lots of crisp veggies wrapped in a tortilla or levash.

If you don’t want to bake your own tofu, you can use the packaged baked marinated tofu or add strips of seitan instead.  Or skip them both and just enjoy it as a salad wrap.  Here’s the recipe:

Thai Tofu-Vegetable Wraps

These wraps envelop crisp fresh vegetables and a zesty sauce for a yummy lunch or a light supper. To make this gluten-free, use gluten-free flatbreads. This recipe is from Nut Butter Universe by Robin Robertson © 2013, Vegan Heritage Press. Photo by Lori Maffei.

 Serves 2

 

8 ounces extra-firm tofu, cut into strips

2 tablespoons tamari soy sauce, divided

Salt and ground black pepper

3 tablespoons cashew butter or peanut butter

1 tablespoon fresh lime juice

1 teaspoon natural sugar

1 teaspoon Asian chili paste, or more to taste

1 cup shredded lettuce

1/2 cup shredded carrot

1/4 cup chopped red bell pepper

1/4 cup bean sprouts (optional)

2 tablespoons finely minced red onion or scallion

2 lavash flatbreads or large flour tortillas

 

Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the tamari, and season with salt and pepper to taste. Bake until lightly browned, turning once about halfway through, about 20 minutes total. Remove from the oven and set aside to cool.

In a small bowl, combine the cashew or peanut butter, remaining 1 tablespoon of tamari, lime juice, sugar, and chili paste. Blend well.

In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.

Spread the sauce mixture onto each flatbread, dividing evenly. Top with the vegetable mixture, spreading on the lower third of each wrap. Top the vegetables on each flatbread with strips of the reserved tofu.

Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.

 

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