Robin Robertson

Day #3 – 30 Days of Vegan Cooking.  Today’s recipe features kalamata olives and sun-dried tomatoes baked into a loaf of delicious bread.  I like to serve it with a hearty soup or stew — or the roasted vegetable chili from yesterday’s post!

Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes

from Vegan Planet by Robin Robertson

Makes 2 loaves

Typical of the artisan breads popular in bakeries and gourmet markets, this rustic loaf is studded with bits of piquant olives and sun-dried tomatoes.

 Ingredients

2¼ teaspoons (1 packet) active dry yeast

2 cups warm water

1 tablespoon natural sugar

3 tablespoons olive oil

1 tablespoon salt

5 cups unbleached all-purpose flour, plus more for kneading

1 cup whole-wheat flour

½ cup oil-packed or rehydrated sun-dried tomatoes, chopped

½ cup black olives, pitted and chopped

Directions

1. In a large bowl, combine the yeast and ¼ cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 1¾ cups water, the olive oil, and the salt.

2. In a separate large bowl, combine the flours and stir until well mixed. Add about half of the flour to the liquid mixture, stirring to combine, then work in the remaining flour to form a stiff dough. Transfer to a lightly floured board.

3. Place the sun-dried tomatoes and olives on the dough and, using your hands, knead briefly to incorporate them. Continue to knead until smooth and elastic, 8 to 10 minutes. As you knead, keep your hands and work surface lightly floured so that the dough does not stick.

4. Place in a lightly oiled large bowl and turn over once to coat with oil. Cover with a clean kitchen towel or a piece of lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.

5. Lightly oil two small baking sheets. Punch the dough down and turn out onto a lightly floured work surface. Divide the dough in half, shape into 2 round or long loaves, and place on the prepared baking sheets. Flatten the loaves slightly and cover with clean damp towels or lightly oiled plastic wrap. Set aside in a warm place and let rise again until doubled in bulk, about 1 hour.

6. Meanwhile, preheat the oven to 375°F. Use a sharp knife to cut one to three ¼-inchdeep diagonal slashes in each loaf. Bake on the center oven rack until golden brown, 40 to 45 minutes. Tap the bottom of the loaves—if they sound hollow, the bread is done. Remove from the sheets and let cool on a wire rack before slicing.

Today is Day #2 of 30 Days of Vegan Cooking featuring recipes from the Revised Edition of Vegan Planet.  The featured recipe is Roasted Root Vegetable Chili.

Roasted Root Vegetable Chili

from Vegan Planet by Robin Robertson

Serves 6

The rich, mellow flavor of roasted root vegetables makes this a perfect choice for a late autumn meal, accompanied by warm cornbread, fresh from the oven. You may peel or not peel the carrots, parsnips, and potato, but as with all vegetables, be sure to wash them thoroughly if left unpeeled.

Ingredients

1 large sweet onion, chopped

2 large carrots, diced

2 medium-size parsnips, peeled and diced

1 large Yukon Gold potato, diced

Salt and freshly ground black pepper

1 tablespoon olive oil or ¼ cup water

1 red or green bell pepper, chopped

3 garlic cloves, minced

1 jalapeño chile, seeded and minced

2 tablespoons tomato paste

2 tablespoons chili powder

1 teaspoon ground cumin

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

3 cups cooked pinto beans or 2 (15-ounce) cans pinto beans, rinsed and drained

1 cup water or vegetable broth

Directions

1. Preheat the oven to 400°F. Generously oil a large shallow baking pan. Distribute the onion, carrots, parsnips, and potato in the pan. Sprinkle with salt and pepper, tossing to coat. Roast the vegetables, turning once, until softened and lightly browned, 30 to 45 minutes.

2. Heat the olive oil or water in a large pot over medium heat. Add the bell pepper, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste, chili powder, cumin, and 1/2 teaspoon of salt. Add the tomatoes and their juice, pinto beans, and 1/2 cup of the water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3. When the roasted vegetables are tender, add them to the pot and simmer for 15 minutes to blend the flavors. Add additional water, if needed. Taste and adjust the seasonings, if needed. Serve hot.

World Vegan Day is especially noteworthy this year because there are now more people adopting a vegan diet and lifestyle than ever before!  And because November is also World Vegan Month, I’m excited to present 30 Days of Vegan Cooking featuring recipes from my upcoming Revised Edition of Vegan Planet. 

There are lots of great ways to celebrate World Vegan Month and my favorite way is to share great vegan food with others to show people how delicious and easy vegan cooking can be! 

Today’s featured recipe is Penne and Butternut Squash with Kale Pesto. It’s ideal for this autumn weather, and includes several of my favorite ingredients.  Check back here each day during November and be sure to LIKE the Vegan Planet Facebook page so you can pick up that day’s recipe! (And tell your friends, too!)

Penne and Butternut Squash with Kale Pesto

from Vegan Planet by Robin Robertson

Serves 4

Ingredients

8 ounces penne

1/2 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)

2 garlic cloves, minced

2 cups chopped kale leaves

1/4 cup walnut pieces

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1 small red onion, finely chopped

Directions

1. Bring a medium-size pot of salted water to a boil over high heat. Add the pasta, and when the water returns to a boil, stir in the squash. Cook the pasta and squash together until just tender. Drain well, reserving ½ cup of the pasta water. Return the pasta and squash to the pot; cover to keep warm.

2. While the pasta and squash are cooking, make a kale pesto. In a food processor, combine the garlic, kale, walnuts, lemon juice, 1 tablespoon of the oil, and the salt. Process for 2 minutes until a paste forms. Add the reserved pasta water and continue to process until incorporated.

3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes to soften. Add the pesto and cook, stirring, until fragrant. Combine the sauce with the pasta and squash, tossing to combine. Heat through if needed. Serve hot.

I hope you enjoy this recipe!

Here’s a list of all the recipes that will be featured in 30 Days of Vegan Cooking:

Friday, November 1: Penne and Butternut Squash with Kale Pesto
Saturday, November 2: Roasted Root Vegetable Chili
Sunday, November 3: Rustic Peasant Loaf with Black Olives and Sun–Dried Tomatoes
Monday, November 4: Lemon-Ginger Tofu
Tuesday, November 5: Three–Onion Appetizer Pie
Wednesday, November 6: Curried Cauliflower Pakoras
Thursday, November 7: Scallion Pancakes with Sesame Seeds
Friday, November 8: Shredded Vegetable Fritters
Saturday, November 9: Tiramisu Cheesecake
Sunday, November 10: Penne Puttanesca
Monday, November 11: Za’tar–Spiced Bean Patties with Coconut–Curry Sauce
Tuesday, November 12: Polenta–Stuffed Red Bell Peppers
Wednesday, November 13: Fresh Peach Crisp with Almond Butter Cream
Thursday, November 14: Chickpeas Vindaloo
Friday, November 15: Crispy Kale
Saturday, November 16: Savory Pumpkin Bites
Sunday, November 17: Three–Flavor Pancit
Monday, November 18: Flax–Berry Pancakes
Tuesday, November 19: Lemony Green Pea Risotto
Wednesday, November 20: Tempting Tempeh Sandwiches
Thursday, November 21: Banana–Split Tea Bread
Friday, November 22: Mahogany Eggplant
Saturday, November 23: Red Bean Cakes with Creamy Coconut Sauce
Sunday, November 24: Curried Lentils with Carrots and Peas
Monday, November 25: Spinach Frittata
Tuesday, November 26: Saffron Couscous Cake with Spring Vegetable Sauté
Wednesday, November 27: Brandy-Apple Pie
Thursday, November 28: Autumn Roasted Vegetables
Friday, November 29: Tofu Yung
Saturday, November 30: Smoky Maple Kale and Black Beans

There’s always something cooking around here, and today is no exception.  I actually have several big announcements to make.

First, I want to call attention to my website’s “new look.”  Now featuring more recipes that are easier to find (!) and a brand new header designed by the multi-talented Dianne Wenz.  Thank you, Dianne, for the fabulous web-over!  I hope everyone will take a few minutes to look around and check out the recipes and other features, and let me know what you think.

To celebrate World Vegan Month, I’m excited to announce that during November, I will be posting a recipe each day.  This feature, entitled “30 Days of Vegan Cooking” will begin on Friday, November 1 (World Vegan Day!) and continue through November 30.  Be sure to check in each day as I share recipes, cooking tips, and other helpful information from my newly revised and updated VEGAN PLANET cookbook, the bible of vegan cooking. Be sure to check back here and on the Vegan Planet Facebook page each day throughout November to pick up that day’s recipe!

Also happening in November is the official blog tour for ONE-DISH VEGAN.  Details and links will be coming soon!

I’m also excited to be participating in the upcoming Virtual Vegan Potluck!

So what else is cooking?  How about this Stuffed Squash with Brazil Nuts and Pistachios from NUT BUTTER UNIVERSE (photo by Lori Maffei).  Gluten-free and soy-free, it makes a great Thanksgiving (or anytime) main dish.

Stuffed Squash with Brazil Nuts and Pistachios

Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results. Different nuts of your choice may be substituted for the Brazil nuts and pistachios. Top with your favorite brown gravy. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013.

1 tablespoon olive oil or 1/4 cup water

1 yellow onion, minced

2 cloves garlic, minced

2 cups cooked brown rice

1 cup cooked wild rice

1/3 cup Brazil nut butter (or almond butter)

1/4 cup sweetened dried cranberries

3 tablespoons chopped pistachio nuts (or other nut)

1 tablespoon minced fresh parsley

1 teaspoon dried tarragon

Salt and freshly ground black pepper

1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)

1 1/2 cups hot water

Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the rice, wild rice, nut butter, cranberries, pistachios, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.

Place the squash halves in a baking dish stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.

Serves 4

It’s hard to be indifferent about sweet potatoes.  Most people either love them or hate them.  I happen to adore them.  I love them baked and eaten “au natural” or maybe topped with a little vegan butter and ground black pepper.  I like to make them as oven-fries, nice and crispy on the outside and soft in the middle, or diced and roasted and then tossed with pecans and dried cranberries.

I never had the childhood misfortune of being forced to eat canned sweet potatoes, least of all topped with marshmallows – I can see where that would make anyone averse to sweet potatoes later in life.  Fortunately, my mother often made them sliced and sautéed in a little olive oil with onion, then tossed with some pitted black olives and lots of black pepper.  It remains one of my favorite ways to prepare them.

I also enjoy making a sweet potato salad, usually combined with green peas because I love the color combination.  In this recipe, they are also combined with toasted almonds and tossed with a luscious slightly sweet dressing made with almond butter. 

Note: The dressing is delicious, but if you prefer a more savory flavor, you can swap out the juice for water, or even omit the dressing entirely and just toss with a little olive oil and vinegar.  If you do so, you might want to also add some pitted kalamata olives. 

This dish is equally good served at room temperature or chilled and, since it can be prepared ahead of time, it makes a great Thanksgiving side dish. 

Roasted Sweet Potato Salad

This recipe is from Nut Butter Universe by Robin Robertson © 2013. Photo by Lori Maffei.

Gluten Free/Soy Free

Serves 4

1 1/2 pounds sweet potatoes

1 tablespoon olive oil

1 cup frozen baby peas, thawed

2 scallions, minced

1/2 cup pineapple juice; or orange juice; or cranberry juice (or water)

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 them in a large bowl. Add the peas and scallions and set aside.

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.

Sprinkle with the almonds and serve right away, or cover and refrigerate until ready to serve.