Robin Robertson

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.

In less than two months, The Plant Protein Revolution will be here!  I can’t wait for this book to come out as a response  to that perennial question “Where do you get your protein?”

To give you a sneak peek, I’m sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious.  This recipe is all that and more — with 17 grams of protein per serving.  Make the cheesy sauce in advance and the nachos will come together in minutes.

BONUS! The book is available now for pre-order and 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 let’s dig into some nachos….

Two-Bean Nachos

• 1 3/4 cups Easy Cheesy Sauce (recipe follows), kept warm
• 1 (12-ounce [340 g]) bag whole-grain tortilla chips
• 11/2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained
• 11/2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained
• 1 large ripe tomato, diced
• 1/2 cup (80 g) chopped red onion or scallions, white and green parts
• 1/4 cup (60 ml) chopped pickled jalapeños
• 1/4 cup (15 g) chopped fresh cilantro (optional)
• 2 tablespoons (14 g) hulled hemp seeds
• 1 ripe Hass avocado, peeled, pitted, and diced
• 1 tablespoon (15 ml) fresh lime juice
• Sea salt

Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C).

Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes.

Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalapeños, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately.

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

 

Easy Cheesy Sauce

Makes 1 3/4 cups (415 ml)

This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas.

• 11/4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained
• 1/3 cup (21 g) nutritional yeast
• 2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 2 teaspoons white miso paste
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon prepared yellow mustard
• 1/4 teaspoon ground turmeric
• 1 cup (235 ml) plain unsweetened plant milk, plus more as needed

Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes.  Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce.

I’m very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals.

If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: “Where do you get your protein?

The short answer, of course, is “From plants!”

A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon.

There are recipes for everything from appetizers to desserts, including:

• Two Bean Nachos
• Rainbow Salad with Lemon Chia Dressing
• Bean and Beet Burgers
• Plant-Powered Club Sandwiches
• Tacos with Creamy Sriracha-Lime Slaw
• Tofu Ramen Bowls
• Super Shepherd’s Pie
• Pasta and White Beans with Spinach-Walnut Pesto
• Chickpea Piccata with Mushrooms
• Indonesian Noodles with Tempeh
• Super Frittata
• Everything Avocado Toast with White Beans and Roasted Tomatoes
• Blueberry Chia Pudding
• Chocolate-Kissed Peanut Butter Pie

BONUS! The book is available now for pre-order and 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.

Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, “I get my protein from plants. Don’t you?”

Now that Quarantine Cooking has been a thing for nearly two months, there is a temptation to get into a cooking rut. Whenever my culinary mojo slows down, I page through one of my cookbooks for renewed inspiration.

Last night, Vegan Mac and Cheese was my muse.  Besides, what better comfort food is there than mac and cheese? I’ve been craving artichokes, so I decided on Bill’s Artichoke Mac and Chips.  It is named for our friend Bill who loves artichokes, mac uncheese, and our local Route 11 potato chips. I came up with this recipe that combines all three of his favorites for a special birthday dinner for him one year.

This time, to add more veggies, I also stirred in some steamed chopped spinach.  The finished dish was so good and reminded me of spinach-artichoke dip.  Here’s the recipe (minus the spinach, but if you’re using it, just add about 2 cups of well-drained chopped cooked spinach in Step #4 when combining all the ingredients.

Bill’s Artichoke Mac and Chips

This recipe is from Vegan Mac and Cheese by Robin Robertson (c) 2019, Harvard Common Press.

Sauce:

• 2 1/2 to 3 cups (600 to 720 ml) unsweetened almond milk
• 1 to 1 1/2 cups (140 to 210 g) unsalted raw cashews, soaked in hot water for 30 minutes, well drained
• 3/4 to 1 cup (172.5 to 230) vegan cream cheese
• 1/2 cup (30 g) nutritional yeast
• 2 tablespoons (34 g) white miso paste
• 1 tablespoon (16 g) tomato paste
• 2 tablespoons (30 ml) fresh lemon juice
• 2 teaspoons Dijon mustard
• 11/2 teaspoons salt, plus more as needed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric

Pasta and Artichokes:

• 16 ounces (454 g) cellentani, cavatappi, or other corkscrew pasta
• 2 (12-ounce, or 340 g) jars marinated artichoke hearts, drained, quartered or coarsely chopped
• 1 tablespoon (9 g) capers
• 1 cup (56 g) crumbled potato chips

1. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Purée until completely smooth. Taste and add more salt, as needed. Set aside.
2. Preheat the oven to 375°F (190°C). Lightly coat 9 x 13-inch (23 x 33 cm) baking dish with cooking oil spray. Set aside.
3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until tender. Drain well and return it to the pot.
4. Add the artichokes, capers, and sauce to the pasta and gently stir to combine. Transfer the mac and cheese into the prepared baking dish.
5. Sprinkle the potato chip crumbs over the top, cover the baking dish with aluminum foil, and bake for 15 to 20 minutes, or until hot.