Virtual Vegan Potluck: Spicy Walnut Green Beans

November 16, 2013

I’m excited to participate in the 2013 Virtual Vegan Potluck with my recipe for Spicy Walnut Green Beans.  At the bottom of this post, you can link to recipes from the more than 100  other Potluck participants! This recipe is one of my favorite ways to prepare green beans — they’re loaded with flavor from […]

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Crispy Kale Strips

November 15, 2013

When I worked in restaurants back in the 1980s, I used to deep-fry kale to use as a garnish for some of the menu items.  Little did I know that many years later, healthier versions of crispy kale would taken the culinary world by storm.  The original Vegan Planet pre-dates the meteoric rise of the […]

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Chickpeas Vindaloo

November 14, 2013

30 Days of Vegan Cooking continues with Chickpeas Vindaloo – Recipe #14 from the Revised Edition of Vegan Planet. This spicy Indian favorite is easy to make at home and is best served over freshly cooked basmati rice. Chickpeas Vindaloo from Vegan Planet by Robin Robertson Serves 4 to 6   Ingredients 1 tablespoon olive […]

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Roasted Brussels Sprouts with Pistachios and Capers

November 13, 2013

Bonus post today!  So many people have asked me for the recipe for the Roasted Brussels Sprouts with Pistachios and Capers that I made last Thanksgiving.  Well, it took me nearly a year, but I finally wrote it down. I’ve also made this with walnuts instead of pistachios and dried cranberries instead of capers.  I […]

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Peach Crisp with Almond Butter Cream

November 13, 2013

Peach Crisp with Almond Butter Cream is today’s recipe in the 30 Days of Vegan Cooking feature to celebrate World Vegan Month. Peach season may have come and gone, but this recipe can be enjoyed year ’round using frozen peach slices or by substituting fresh seasonal fruit such as apples or pears.  If you use […]

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Polenta-Stuffed Red Bell Peppers

November 12, 2013

Polenta-Stuffed Red Bell Peppers is today’s recipe in 30 Days of Vegan Cooking to celebrate World Vegan Month.  These bright red peppers stuffed with yellow polenta studded with sun-dried tomatoes are as pretty as a picture—and they taste great, too. For easy cleanup, prepare them ahead of time so you can wash up all the […]

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