by Robin Robertson
on March 6, 2018
This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
Before I share today’s recipe, I want to congratulate Lydia Claire, the winner of last week’s Jazzy Vegetarian’s Deliciously Vegan giveaway contest. Lydia’s favorite easy vegan meal is Pad Thai. Happy cooking, Lydia!
Roasted Sweet Potato Salad with Almond Butter
This colorful dish is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.
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1 1/2
pounds
sweet potatoes
-
1
tablespoon
olive oil
-
1
cup
frozen baby peas, thawed
-
2
scallions, minced
-
1/2
cup
pineapple or orange juice
-
1/4
cup
almond butter
-
Salt and ground black pepper
-
2
tablespoons
toasted slivered almonds
-
Preheat the oven to 400°F. Peel the potatoes and cut them into 1/2-inch dice. Toss with the olive oil and spread on a baking sheet. Roast the potatoes until tender but still firm, about 30 minutes. Allow to cool, then place in a large bowl. Add the peas and scallions, and set aside.
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In a small bowl, combine the juice, almond butter, and salt and pepper to taste. Blend well, then pour the dressing over the potato mixture, stirring gently to combine.
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Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.
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 February 27, 2018
Delicious vegan meals are fun to prepare in your own home kitchen with Laura Theodore’s highly anticipated new cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen. This modern guide to vegan eating is a 320-page cookbook featuring Laura’s recipes (many from her award-winning PBS television show) and includes beautiful full-color photos on nearly every page.
In addition to over 175 flavor-packed, plant-based recipes, Laura helps readers learn what it takes to stock and cook on a daily basis in a well-equipped vegan kitchen, with these essential Top Ten lists:
- Ingredients to have on hand at all times in your pantry
- Effective egg substitutions for baking
- Delicious options for making vegan cheese and cream
- Two-ingredient recipes
- Herbs and spices to always keep in your kitchen
From simple snack ideas to enticing entrées to mouthwatering desserts, Jazzy Vegetarian’s Deliciously Vegan features delectable main dish recipes like Teriyaki Kebabs, Sunny Black Bean Burgers and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini Peppers, Chili-Maple Almonds and Miso Hummus. Vegan Burritos with Tofu Queso Fresca, Golden Cashew Milk and Seitan Fajitas round out diverse dinner menus. And for dessert, Laura has plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie and Divine Chocolate Mousse Cake.
Highlighting holiday entertaining to everyday ideas for preparing quick and delectable plant-based meals for the family, Laura Theodore’s is the ultimate guide for the vegan home chef.
Would you like to own a copy of Jazzy Vegetarian’s Deliciously Vegan? Just leave a comment at the end of this post telling me your favorite easy vegan meal and you’ll be entered in the giveaway. The giveaway ends on Monday, March 5th at midnight. The winner will be announced on Tuesday, March 6th.
Cashew Stuffed Artichokes
I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.
-
1
can (26 to 28 ounces)
diced tomatoes, with juice
-
2
large cloves garlic. minced
-
2
slices
whole-grain bread, torn into chunks
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1/3
cup
chopped raw or roasted cashews
-
1/4
cup
roasted, salted sunflower seeds
-
1
tablespoon
fresh chopped basil, or 1 teaspoon dried basil
-
1/4
teaspoon
Italian seasoning blend
-
1/4
teaspoon
sea salt
-
1
tablespoon
extra-virgin olive oil
-
3/4
cup
diced fresh tomatoes
-
4
medium trimmed and cooked artichokes
(see trimming and cooking instructions in Chef’s Notes)
-
Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
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Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
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Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
-
To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.
Chef's notes:
To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
If you are serving this as a luncheon entrée, serve 2 artichoke halves per person.
Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
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by Robin Robertson
on February 20, 2018
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious Peach-Almond Butter Quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.
Peach-Almond Butter Quesadillas
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB & J. But that’s not all: tortillas replace the bread to make delicious quesadillas.
-
2
8-inch flour tortillas
-
1/3
cup
almond butter
-
1/3
cup
peach jam
-
Spread one side of each of the tortillas evenly with the almond butter and peach jam.
-
Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
-
To serve transfer the quesadillas to a cutting board and cut them into wedges.
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 February 13, 2018
These Asian Spring Rolls with Spicy Peanut Dipping Sauce make a great appetizer or snack.
Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this soy-free, use coconut aminos in place of the tamari.
Asian Spring Rolls with Spicy Peanut Dipping Sauce
Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this soy-free, use coconut aminos in place of the tamari.
Sauce
-
1/4
cup
peanut butter
-
2
tablespoons
wheat-free tamari
-
1/4
cup
water
-
1
tablespoon
rice vinegar
-
1
tablespoon
fresh lime juice
-
1
teaspoon
finely minced garlic
-
1
teaspoon
natural sugar
-
1/2
teaspoon
red pepper flakes, or to taste
-
1
tablespoon
minced cilantro leaves
Spring rolls
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8
rice paper wrappers
-
8
Boston lettuce leaves or other soft leaf lettuce
-
1 1/2
cups
shredded carrot
-
1
cup
fresh bean sprouts
-
1
ripe avocado, peeled, pitted and cut into strips
-
1/2
cup
chopped cilantro
-
Sauce: In a small bowl or food processor, combine the peanut butter, tamari, water, vinegar, lime juice, garlic, sugar, and red pepper flakes until well blended. Taste to adjust the seasonings. Add more water if the sauce is too thick. Set aside while you make the spring rolls, or cover and refrigerate until ready to use. Add minced cilantro to the sauce just prior to serving time.
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Spring Rolls: Dip a wrapper into a shallow bowl of warm water just long enough to soften. Remove the wrapper from the water and place on a piece of plastic wrap on a flat work surface. Place a lettuce leaf on top of the wrapper and arrange a small amount of the carrots, sprouts, avocado, and chopped cilantro on the bottom third of the lettuce leaf. Bring the bottom edge of the wrapper over the filling and fold in the sides tightly. Use your finger to spread water along the top edge and roll tightly, using the plastic wrap to help roll it up.
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Place the roll seam side down on a serving platter. Repeat with the remaining wrappers, lettuce, and filling ingredients. When assembly is finished, serve the rolls with the peanut sauce for dipping.
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 February 6, 2018
Redolent of garlic, lemongrass, and pungent herbs, this Thai pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta.
Linguine with Thai Pesto
Redolent of garlic, lemongrass, and pungent herbs, this Thai pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta.
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2
large cloves garlic
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1
Thai bird chile, halved lengthwise and seeded
-
1
stalk lemongrass, white part only, chopped
-
1
teaspoon
natural sugar
-
1/2
teaspoon
salt
-
1
cup
Thai basil leaves
-
1/2
cup
cilantro leaves
-
1/2
cup
parsley leaves
-
1/3
cup
peanut butter
-
3
tablespoons
water
-
2
tablespoons
fresh lime juice
-
12
ounces
linguine
-
1/2
cup
chopped roasted peanuts
-
Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.
-
Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water. Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce. Garnish with peanuts and serve immediately.
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 January 30, 2018
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup) when making these vegan BBQ Jack Sandwiches. If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.
BBQ Jack Sandwiches
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.
-
1
tablespoon
olive oil
-
1
(16-ounce) can
water-packed jackfruit, drained and shredded or thinly sliced
-
1
(4-ounce) can
chopped mild or hot green chiles, drained
-
1
cup
barbecue sauce
-
1
tablespoon
tamari
-
2
teaspoons
prepared yellow mustard
-
1/2
teaspoon
smoked paprika
-
1/2
teaspoon
liquid smoke
-
1/2
teaspoon
onion powder
-
Salt and ground black pepper
-
4
sandwich rolls, split and toasted
-
Heat the oil in a saucepan over medium heat. Add the jackfruit and chiles and cook, stirring, for 3 minutes. Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste. Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes. Mix well, adding a little water if the mixture is too dry. Taste and adjust the seasonings, if needed. When ready to serve, spoon the mixture onto the rolls and serve hot.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.
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