by Robin Robertson
on May 29, 2018
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.
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
-
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.
-
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.
-
Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.
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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by Robin Robertson
on May 22, 2018
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.
-
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
-
Chop 1 bell pepper and set aside the other 2 peppers.
-
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.
-
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.
-
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.
-
While the vegetables are cooking, gently heat the reserved sauce.
-
To serve, transfer the vegetables to a serving platter and spoon the sauce on top, or serve the sauce on the side.
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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by Robin Robertson
on May 15, 2018
A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the Eggplant Satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.
Eggplant Satays
If you’re not a fan of eggplant, you can use Portobello mushrooms or seitan instead. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Instead of grilling or broiling, you can roast the satays in a 425°F oven. Use coconut aminos instead of soy sauce to make this soy- free.
-
3/4
cup
unsweetened coconut milk
-
2
tablespoons
peanut butter
-
1
tablespoon
minced fresh ginger
-
1
clove
garlic, minced
-
1
tablespoon
natural sugar
-
1
tablespoon
soy sauce
-
1
tablespoon
freshly squeezed 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
-
4
Japanese eggplants, halved or quartered lengthwise and cut into 1-inch slices
-
2
tablespoons
toasted sesame oil
-
Shredded lettuce, for serving
-
To make the peanut sauce, combine the coconut milk, peanut butter, ginger, garlic, sugar, soy sauce, and lemon juice in a bowl or food processor. Blend until smooth. Transfer to a saucepan and simmer over low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
-
In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
-
Preheat the broiler or grill. Place the eggplant in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the eggplant with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the eggplant so the spices adhere.
-
Thread the eggplant onto the skewers and place them under the broiler or on the grill until softened and well browned, 5 to 7 minutes per side.
-
Arrange the skewed eggplant on plates lined with the shredded lettuce. Drizzle the skewers with some of the peanut sauce and divide the reserved peanut sauce among 4 four small dipping bowls and place them on the plates with the skewered eggplant. Serve at once.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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by Robin Robertson
on May 8, 2018
If you don’t have all three nut butters on hand, make these Three-Nut Butter Cookies using whatever one (or two) nut butters you do have.
To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.
Three-Nut Butter Cookies
If you don’t have all three nut butters on hand, make this recipe using whatever one (or two) nut butters you do have. To make these gluten-free, use gluten-free flour and oats; for soy-free, use soy-free vegan butter.
-
2
cups
unbleached all-purpose flour
-
1
teaspoon
baking powder
-
1/2
teaspoon
salt
-
1/2
cup
almond butter
-
1/3
cup
walnut butter
-
1/4
cup
peanut butter
-
2/3
cup
natural sugar
-
1/2
cup
vegan butter, softened
-
1
teaspoon
vanilla extract
-
1/2
cup
finely chopped toasted walnuts, almonds, and/or peanuts
-
Preheat oven to 350°F. In a medium bowl, combine the flour, baking powder, and salt.
-
In a bowl or food processor, combine the three nut butters, sugar, butter, and vanilla, and blend until smooth. Add to the flour mixture and stir briskly until just blended. Stir in the chopped nuts.
-
Pinch off a piece of the dough (about 2 tablespoons) and shape it into a ball. Place it onto a nonstick baking sheet. Repeat with the remaining dough, spacing them a few inches apart. With the tines of a fork, press lightly into the tops of the cookies to flatten them slightly.
-
Bake until lightly browned but still slightly soft, about 12 minutes. Cool completely before serving. Store in an airtight container.
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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by Robin Robertson
on May 1, 2018
Everything you love about nachos comes together in this savory Pinto Bean Nacho Pie. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack.
This recipe is from my book Cook the Pantry © 2015, Vegan Heritage Press. Photo by Zsu Dever.
Pinto Bean Nacho Pie
Everything you love about nachos comes together in this savory pie. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack. Makes 4 to 6 servings.
Crust:
-
1/2
cup
raw cashews, soaked 3 hours, then drained
-
1
tablespoon
roasted red bell pepper or jarred pimientos, blotted dry
-
1
garlic clove crushed
-
1
tablespoon
cider vinegar
-
2
tablespoons
nutritional yeast
-
1/4
teaspoon
salt
-
1/4
teaspoon
onion powder
-
1/4
teaspoon
smoked paprika or chili powder
-
1/8
teaspoon
ground turmeric
-
1/4
cup
unrefined coconut oil, melted
-
2
cups
corn chips, crushed
Toppings:
-
1/3
cup
vegan sour cream
-
1/4
teaspoon
chili powder or to taste
-
1
(15-ounce) can pinto beans, drained and rinsed
-
3/4
cup
tomato salsa
-
1/3
cup
bottled sliced jalapenos
-
1/2
cup
chopped pitted Kalamata olives
-
Crust: In a food processor or high-speed blender, combine the cashews, roasted red bell pepper, garlic, and vinegar. Process until the mixture is pureed and smooth. Add the nutritional yeast, salt, onion powder, paprika, and turmeric. Process until smooth, scraping down the sides as needed. Add the melted coconut oil and process until the mixture is completely smooth, scraping down the sides as needed. Transfer the mixture to a bowl. Stir in the crushed corn chips, mixing well. Press the mixture into a lightly oiled 9-inch pie plate, cake pan, or springform pan. Cover and refrigerate for 3 hours to firm up.
-
Toppings: While the crust is chilling, prepare the toppings. In a small bowl, combine the sour cream and chili powder. Set aside. In a small saucepan, combine the beans and salsa and cook, stirring, until heated through. Keep warm.
-
To serve: Top the crust with the warm beans and salsa mixture, jalapenos, and olives. Drizzle with the reserved sour cream. Cut into wedges and serve.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Zsu Dever. Used by permission Vegan Heritage Press LLC.
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by Robin Robertson
on April 24, 2018
Pan bagnat is the “bathed bread” sandwich from the south of France. Typically it contains tuna, but you won’t miss the fish with all the great flavors going on in this vegan version. Since this sandwich must be prepared in advance in order for the bread to become flavored with the other ingredients, it makes a great choice for a picnic.
Vegetable Pan Bagnat
Pan bagnat is the “bathed bread” sandwich from the south of France. Typically it contains tuna, but you won’t miss the fish with all the great flavors going on in this vegan version. Since this sandwich must be prepared in advance in order for the bread to become flavored with the other ingredients, it makes a great choice for a picnic.
-
2
large portobello mushroom caps, gills scraped out
-
2
tablespoons
olive oil
-
2
tablespoons
sherry vinegar
-
1
tablespoon
tamari soy sauce
-
1/2
teaspoon
Dijon mustard
-
1 1/2
cups
cooked white beans, or 1 (15-ounce) can white beans, drained and rinsed
-
3
cloves
garlic cloves, crushed
-
1/4
cup
tahini, sesame paste
-
2
tablespoons
minced reconstituted or oil-packed sundried tomato
-
3
tablespoons
freshly squeezed lemon juice
-
2
tablespoons
water
-
Salt and freshly ground black pepper
-
1
large round crusty bread loaf
-
2
roasted red bell peppers, home-roasted or jarred, cut into strips
-
1
6-ounce jar marinated artichoke hearts, drained and sliced
-
1
cup
packed baby spinach or kale leaves
-
1
large ripe tomato, thinly sliced
-
1/3
cup
pitted and chopped kalamata olives
-
Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. Season with salt and pepper to taste. Transfer the cooked mushrooms to a plate and cook the remaining mushrooms slices. When all the mushrooms are cooked, combine them all in the skillet and set aside.
-
In a small bowl, combine the vinegar, soy sauce, and mustard, stirring to blend. Pour the mixture over the mushrooms, turning to coat. Set aside to cool.
-
In a food processor, combine the white beans and garlic and process to a paste. Add the tahini, sun-dried tomatoes, lemon juice, water, and salt and pepper to taste. Process until smooth. Set aside.
-
Use a serrated knife to cut the bread in half horizontally. Use your hands to pinch out the soft center of the bread from inside both halves of the loaf to make room for the filling.
-
Spread the white bean mixture inside the both halves of the loaf. Remove the mushrooms from the marinade and layer them over the white bean mixture, alternating with layers of the roasted peppers, artichoke hearts, spinach, tomato, and olives. Drizzle with the remaining marinade and season with salt and pepper to taste. Replace the top half of the loaf and wrap the entire loaf tightly in plastic. Place the sandwich on a large plate and top with another plate, lid or pan. Weigh the top down with canned goods. Refrigerate for at least 4 hours or up to 12 hours. When ready to serve, unwrap the sandwich and cut it with a serrated knife into 4 four to 6 six wedges.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Zsu Dever.
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