Robin Robertson

The answer is: Indonesian Noodles with Tempeh.

Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving?

This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook.

Enjoy!

Indonesian Noodles with Tempeh

Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles.

• 8 ounces (225 g) rice vermicelli (or use cooked spaghetti)
• 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
• 8 ounces (225 g) braised tempeh, cut into 1/2-inch [1 cm] dice
• 1/3 cup (70 ml) tamari
• 1/2 cup (130 g) creamy natural peanut butter
• 2/3 cup (140 ml) low-fat unsweetened coconut milk
• 2 tablespoons (30 ml) fresh lemon juice
• 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
• 1 teaspoon natural sugar
• 11/4 cups (295 ml) water
• 1 red bell pepper, seeded and chopped
• 6 cups (420 g) chopped bok choy
• 1 large carrot, shredded
• 1/2 cup (50 g) chopped scallions, white and green parts
• 3 garlic cloves
• 1 tablespoon (8 g) grated fresh ginger
• 1 cup (134 g) frozen peas, thawed
• 1/4 cup (35 g) chopped unsalted dry-roasted peanuts
• 2 tablespoons (8 g) minced fresh cilantro

1. Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside.
2. Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside.
3. In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside.
4. Heat the remaining 1/4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
5. Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.     

With the publication date of The Plant Protein Revolution Cookbook less than one week away, I want to share more of the amazing support for this book, this time by the No-Meat Athlete himself, Matt Frazier. Matt and other plant-based athletes prove that you don’t need meat and dairy to build a strong, competitive body with energy to spare.

For my new book The Protein Revolution Cookbook, Matt has this to say:

“Think protein is a problem on a plant-based diet? Think again!  The Plant Protein Revolution Cookbook makes it easy (and delicious) to get all the protein you need to fuel even an active lifestyle — without relying on fake, processed meat substitutes, and instead choosing healthy whole foods.  The first vegan cookbook I ever bought was by Robin Robertson, and I’ve been a fan ever since. This new book shows why she’s one of the best at creating healthy, easy, plant-based recipes that the whole family will love.”

– Matt Frazier, vegan ultramarathoner and author of No Meat Athlete and The No Meat Athlete Cookbook

I hope you’ll spread the word about this book to all the runners and other athletes you know.  You can pre-order a copy of The Plant-Protein Revolution Cookbook today and it will ship right out to you on August 11.

The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon.

This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com.

Support for this book has been amazing, and I’m especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote:

“Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day.”

More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat!

Rainbow Salad with Lemon Chia Dressing

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon.

Salad

• 4 cups packed (120 g) baby spinach
• 11/2 cups (338 g) diced roasted sweet potato
• 2 cups (390 g) cooked brown rice or quinoa
• 11/2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained
• 1/2 cup (55 g) toasted slivered almonds or walnut pieces
• 1 cup (150 g) shredded red cabbage
• 1 large Gala or Fuji apple, cored and diced
• 1 ripe Hass avocado, peeled, pitted, and diced

Dressing

• 2 tablespoons (32 g) almond butter
• 2 tablespoons (30 ml) fresh lemon juice
• 1 tablespoon (15 ml) rice vinegar
• 1/3 cup (70 ml) water, plus more if needed
• 2 teaspoons pure maple syrup
• 2 teaspoons ground chia seeds
• Sea salt and freshly ground black pepper

Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado.

Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time.

To serve, drizzle the dressing on the salad and toss well to coat.

Makes 4 servings

Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years.

My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook.

Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap.

Chickpea Lettuce and Tomato Wraps

Makes 2 servings

• 1/2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon ground hemp seeds
• 1 teaspoon yellow mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and ground black pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Liquid Smoke
• 1/4 cup minced celery
• 2 tablespoons minced scallions
• 2 large whole-grain tortillas
• 4 large butter lettuce leaves
• 1 ripe tomato, thinly sliced

In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside.

In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well.

To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve.

PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, you’ll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes.

The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book!

The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein.

This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator.

While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes.

Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and they’ll send you the bonus recipes.

Now about that pie….

Chocolate-Kissed Peanut Butter Pie

This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon.

Crust

• 11/2 cups (129 g) almond flour
• 1/4 cup (22 g) unsweetened cocoa powder
• 1/4 cup (80 g) pure maple syrup
• 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted

Filling

• 1 cup (175 g) vegan semi-sweet chocolate chips, melted
• 1 (12-ounce [340 g]) package firm silken tofu, drained
• 1 cup (260 g) creamy natural peanut butter
• 1/3 cup (106 g) pure maple syrup
• 1 tablespoon (5 g) unsweetened cocoa powder
• 2 teaspoons pure vanilla extract

Drizzle

• 1/2 cup (88 g) vegan dark chocolate chips
• 1/2 teaspoon refined coconut oil
• 1/4 cup (36 g) crushed unsalted dry-roasted peanuts

1. Line a 9-inch (23 cm) springform pan with parchment paper.
2. To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesn’t hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling.
3. To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm.
4. To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds.