Robin Robertson

Today’s recipe transforms a few common ingredients into a delicious main dish.  Red Bean Cakes with Creamy Coconut Sauce from the Revised Edition of Vegan Planet is simple to make and versatile.  For example,  you can use black beans and quinoa instead of red beans and rice, or change up the seasonings using different herbs and spices.

Red Bean Cakes with Creamy Coconut Sauce

from Vegan Planet by Robin Robertson

Serves 4

Ingredients:

2 tablespoons olive oil, divided

1 small red onion, chopped

1 small red bell pepper, seeded and chopped

1/2 cup chopped celery

1 large garlic clove, minced

1/2 teaspoon sweet paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne, or to taste

Salt and freshly ground black pepper

1 1/2 cups cooked pinto, kidney, or other red beans or 1 (15-ounce) can beans, rinsed and drained

1/2 cup cold cooked white or brown rice

2 tablespoons minced fresh parsley

1/3 cup raw cashews, soaked for at least 3 hours or up to overnight, then drained

1/2 to 3/4 cup unsweetened coconut milk

Directions:

1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, paprika, thyme, and cayenne. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season to taste with salt and pepper.

2. In a food processor, combine the beans, rice, parsley, salt and pepper to taste, and all but 1/3 cup of the sauteed onion mixture. Set aside the 1/3 cup of onion mixture for the sauce. Pulse the bean and rice mixture to combine well, leaving some texture intact. Shape the mixture into 4 patties. If the mixture is too soft, add a small amount of oats, bread crumbs, or ground nuts.

3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the bean cakes and cook, turning once, until browned on both sides, 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.

4. In a blender or food processor, combine the drained cashews and the reserved 1/3 cup onion mixture and grind into a paste. Add 1/2 cup of the coconut milk and salt and pepper to taste and blend until smooth. If a thinner sauce is desired, add a little more coconut milk. Transfer to a small saucepan over low heat and cook, stirring, until hot. Transfer the hot bean cakes to a platter, pour the sauce over them, and serve.

With just a little over a week to go of 30 Days of Vegan Cooking to celebrate World Vegan Month, today’s recipe is for Mahogany Eggplant.

In this recipe, tender slices of Japanese eggplant are steeped in a flavorful tamari broth, which gives it a rich mahogany color. I like to use small Japanese eggplants, but regular eggplants may be substituted, if necessary. To prepare this dish on the grill, brush the eggplant slices with a small amount of the sauce, then heat the remaining sauce separately to top the grilled eggplant.  The eggplant is especially good served over rice.

Mahogany Eggplant

from Vegan Planet by Robin Robertson

Serves 4

Ingredients:

 2 tablespoons neutral vegetable oil

3 Japanese eggplants, cut into 1/4-inch-thick diagonal slices

3 scallions, chopped

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1/4 cup water

3 tablespoons low-sodium tamari

2 tablespoons sake or dry white wine

1 teaspoon Asian chili paste

1/2 teaspoon natural sugar

Directions:

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the eggplant in batches and cook until browned on both sides, about 10 minutes total. Transfer to a plate and set aside.

2. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the scallions, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the water, tamari, sake, chili paste, and sugar and simmer for 2 to 3 minutes, stirring to blend. Return the eggplant to the pan, tossing to coat it with the sauce. Cover and simmer until tender, about 10 minutes. Serve hot.

Today’s featured recipe is Banana Split Tea Bread — a delicious way to use up those over-ripe bananas!  What sets this flavorful banana bread apart from the rest is that it incorporates several banana-split ingredients for a surprising treat and lots of tasty goodies in every slice! 

Even though I call it a “tea” bread, serving it with a nice hot cup of tea is optional (but recommended!).

Banana-Split Tea Bread

from Vegan Planet by Robin Robertson

Makes 1 loaf

Ingredients:

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 medium-size very ripe bananas, peeled and cut into chunks

3/4 cup plain unsweetened nondairy milk

3/4 cup natural sugar

1 1/2 teaspoons pure vanilla extract

1/3 cup vegan semisweet chocolate chips

1/4 cup chopped unsalted dry-roasted peanuts or other nuts

1/4 cup drained crushed pineapple, blotted dry

1/4 cup dried cherries

Directions:

1. Preheat the oven to 375°F. Lightly oil a 5 x 9-inch loaf pan and set aside.

2. In a large bowl, combine the flour, baking powder, and salt and set aside.

3. In a food processor, combine the bananas, nondairy milk, sugar, and vanilla and process until smooth. Add to the flour mixture and mix well. Fold in the chocolate chips, nuts, pineapple, and cherries, then transfer to the prepared pan.

4. Bake on the center oven rack until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Allow to cool in the pan on a wire rack before removing from the pan and slicing.

I hope you’re enjoying this celebration of World Vegan Month with 30 Days of Vegan Cooking from the Revised Edition of Vegan Planet.

Today’s recipe in my 30 Days of Vegan Cooking is for Tempting Tempeh Sandwiches. One taste will tell you they’re called “tempting” for a reason!

The flavorful spread, made with tempeh, bits of celery, pineapple, and cashews, and seasoned with a sriracha mayo, will have you licking the bowl when you make it. In addition to using for sandwiches and wraps, the spread is also great spooned into lettuce leaves or celery, or spread on crackers.

Tempting Tempeh Sandwiches

from Vegan Planet by Robin Robertson

Serves 4

If you prefer a finer texture to this spread you can combine all of the ingredients in a food processor and pulse to the desired consistency.

Ingredients

1/4 cup vegan mayonnaise, homemade or purchased

2 teaspoons prepared mustard

2 tablespoons rice vinegar

1 tablespoon low-sodium tamari

1/2 teaspoon sriracha

8 ounces tempeh, steamed and cooled

1/2 to 3/4 cup finely chopped fresh or canned pineapple, blotted dry

2 celery ribs, minced

4 scallions, minced

1/2 cup unsalted dry-roasted cashews, chopped or crushed

1/4 to 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 slices bread of choice (or 4 wraps)

Lettuce leaves

Directions

1. In a mixing bowl, combine the mayo, mustard, vinegar, tamari, and sriracha. Mix until well blended. Finely chop the steamed and cooled tempeh and add it to the bowl. Stir in the pineapple, celery, scallions, and cashews and season with salt and pepper. Mix well.  The sandwich filling can be used immediately or covered and refrigerated for later use.

2. To make the sandwiches, spread the tempeh mixture onto 4 slices of your favorite bread, top with lettuce leaves and the remaining bread, and serve.

Today’s featured recipe is a light and luscious risotto punctuated by green peas and lemon. This recipe is #19 of 30 Days of Vegan Cooking to celebrate World Vegan Month.

Lemony Green Pea Risotto

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

5 cups vegetable broth

1 tablespoon olive oil

1 1/2 cups Arborio rice

1/2 cup minced scallions

1 cup fresh or thawed frozen baby peas

2 teaspoons fine lemon zest

3 tablespoons fresh lemon juice

1/2 to 1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

1. Bring the broth to a simmer in a medium-size saucepan over medium heat. Reduce the heat to low and continue to simmer.

2. In a large skillet or saucepan, heat the oil over medium heat. Add the rice and scallions and stir until coated with oil. Add 1/2 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed. Continue adding the broth 1/2 cup at a time, stirring until the liquid is absorbed, until the rice is tender but firm and the mixture is thick and creamy, about 25 minutes. You may not need to use all of the broth.

3. About 10 minutes before the risotto is finished, stir in the peas, lemon zest, lemon juice, salt (the amount needed will depend on the saltiness of your broth), and pepper.  Taste and adjust the seasonings, if needed. Spoon into shallow bowls and serve hot.