Robin Robertson’s Global Kitchen

Pina Colada Balls

by Robin Robertson on February 2, 2012

For someone who doesn’t have much of a sweet tooth, I’ve certainly been on a roll lately with dessert recipes. After a sweet ride with Carrot Cupcakes, Pumpkin Tiramisu, Eggnog Cupcakes, and Tiramisu for Two, I had planned to go down a more savory path. That’s when I became obsessed with making an easy and efffortless dessert that tasted like pina coladas.

I blame my obsession on the gray winter days and the fact that I just bought a container of dried pineapple. With unsweetened coconut and dark rum in the house, my fate was sealed. I daresay these pina colada balls are one of the best things I’ve ever tasted in the category of “small bite desserts.” The flavor is so decadent, that I’d rather call them “truffles” than “balls” but they’re not technically truffles. So balls it is! You could even shape them into little footballs and serve them on Super Bowl Sunday (the rum gives these beauties a manly kick). Or make them for Valentine’s Day. Or even better: make them TODAY!!!

Here’s the recipe:

Pina Colada Balls

These balls aren’t too sweet as is, but be sure to use unsweetened coconut or they may become too sweet. If you don’t want to use confectioner’s sugar, then substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioner’s sugar. If you don’t have dark rum, you can use 1/2 to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Also, be sure you use dried pineapple pieces (not fresh or canned — they will be too wet!)

1 cup dried pineapple pieces
1/2 cup raw cashews or slivered almonds
1/2 cup old-fashioned (rolled) oats
1/2 cup unsweetened shredded coconut, plus more to coat

1 tablespoon confectioner’s sugar

1 tablespoon Myers dark rum

Combine all the ingredients (except the additional coconut) in a food processor and pulse to chop, then process until finely chopped and well combined. The mixture should hold together easily. Roll the mixture into 1-inch balls. Roll the balls in additional unsweetened shredded coconut to coat. Arrange the balls on a plate to serve. They can be eaten right away but taste even better if allowed to sit at room temperature for a few hours to let the flavors meld.

Makes about 20

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Super Bowl + Hummus Giveaway Winner

by Robin Robertson on January 30, 2012

I’ve said it before and I’ll say it again. I’m not a fan of football and I don’t watch the Super Bowl. But I love any opportunity to show how delicious vegan food can be and Super Bowl food is especially fun because it’s basically a feeding frenzy.

For my take on a Super Bowl party, check out this post that includes the Super Bowl menu from Party Vegan AND the recipe for the Man-Size Chocolate Chip Cookies shown above (photo by Tamasin Noyes).

But now it’s time to announce the winner of the Tribe Hummus Giveaway!! And the winner (chosen at random via Random.org) is: #8 – SweetKaroline.

Congrats, SweetKaroline — e-mail me with your address and I’ll send you coupons for two (8 or 16-ounce) containers of Tribe Hummus. Thanks to everyone who entered my giveaway. Watch for more giveaways coming soon.

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Super (bowl) Dips + Tribe Hummus Giveaway!

by Robin Robertson on January 27, 2012

There’s usually more than one Super Bowl in the room when watching the big game on TV. Namely, all those super bowls of great food. Whether you chow down with a big bowl of chili or graze the night away with bowls of dips and chips, food and football are like… [fill in your favorite football analogy here – I don’t know any!]

Now about those dips. Some favorites to serve with chips and other dippers include a spicy queso, a zesty salsa, or a creamy (or chunky) guacamole. (The guacamole above is actually Guacamame (made with avocado and edamame). You might enjoy veggies dipped in this Ranch Dressing (photo by Tamasin Noyes) from Party Vegan:

And then there’s hummus. Beyond the basic chickpea and tahini hummus, you can enjoy a world of hummus flavors made with different beans, spices, and other ingredients, such as this Moroccan Spiced Hummus from Quick Fix Vegan (photo by Andrea Weaver):

Or this guacamole-hummus combo called Hummamole from Quick-Fix Vegan:

Or… you could simply open a container (or two) of delicious Tribe Hummus and get the Super Bowl party started! Even better, if you get the hummus for free, right?

That’s why I’m having a Tribe Hummus giveaway just in time for the Super Bowl. To one lucky winner I will send two (2) coupons for any flavor of Tribe Hummus (either the 8-ounce or 16-ounce size!). The winner will be chosen at random and announced on Monday, January 30.

To enter: Leave a comment at the end of this post telling me what you’re planning to make for Super Bowl Sunday (even if it’s nothing special cuz you’re not into the Super Bowl). That’s it! For additional chances to win, you can do any or all of the following:

Link to this giveaway on Facebook.
Link to this giveaway on Twitter.
Subscribe to my blog, friend me on Facebook, or follow me on Twitter.
“Like” Vegan Heritage Press” (my hubby’s company) on Facebook.
“Like” Gary World” (my cat’s page) on Facebook.

…then come back here and post a comment telling me what you did – one comment for each action.

Good luck!

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Celebrate National Peanut Butter Day!

by Robin Robertson on January 24, 2012

In honor of National Peanut Butter Day, I’m sharing two of my favorite peanut butter recipes. The Mutant Ants on a Log are from the child’s birthday party menu in Party Vegan. It’s a fun and easy snack to make anytime. The Peanut Noodle Salad from Vegan on the Cheap can be made with any pasta shape you like and it can be served hot, cold, or at room temperature. The peanut sauce can also be used as a dipping sauce.

Mutant Ants on a Log
Kids of all ages love “ants on a log” and using different colored dried fruit makes the ants look like “mutants” and adds to the fun. Best of all, this is one snack that’s made with healthful ingredients — so it’s a win-win for everyone.This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.

10 to 12 celery ribs
1 cup smooth peanut butter
2 teaspoon maple syrup
1/4 cup sweetened dried cranberries
1/4 cup sweetened dried blueberries
1. Trim the ends from the celery and, using a vegetable peeler or sharp paring knife, remove a thin strip from along the back of each celery rib so they lie flat without wobbling. Set aside.
2. In a bowl, combine the peanut butter and maple syrup, stirring to blend.

3. Stuff the peanut butter mixture into the celery, spreading evenly with a knife so the peanut butter mixture is flush with the top of the celery. Gently press the blueberries and cranberries into the peanut butter. Cut the celery into 2-inch long pieces and arrange on a platter.

Serves 6 to 8

Peanut Noodle Salad

A creamy peanut sauce combines with crisp vegetables, baked tofu, and chewy noodles in this scrumptious salad that only tastes like a luxury. This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1 pound extra-firm tofu, well drained

1/4 cup soy sauce

8 ounces linguine or other pasta shape

2 teaspoons dark sesame oil

4 green onions, minced

1 large carrot, shredded

1 red bell pepper, cut into julienne strips

3 cups broccoli florets, steamed

Easy Peanut Sauce (recipe follows)

1. Preheat the oven to 375 degrees F. Oil a baking sheet and set aside.

2. Cut the tofu into 1/2-inch slabs and press well to remove any excess water. Cut the slabs into 1/2-inch cubes and toss with the soy sauce. Arrange the tofu on the prepared baking sheet and bake for 30 minutes. Remove from oven and set aside to cool.

3. Cook the linguine in a pot of boiling salted water until just tender, about 10 minutes. Drain and rinse under cold water. Transfer to a large bowl and toss with the sesame oil.

4. To the bowl with the noodles, add the green onions, carrot, bell pepper, and steamed broccoli. Pour on enough peanut sauce to coat and toss gently to combine. Serve topped with the reserved tofu.

Serves 4

Easy Peanut Sauce

This peanut sauce has great flavor and amazing versatility, whether using it as a dip for veggies or as a sauce for pasta. It’s especially good used in the Peanut Noodle Salad (above). Why pay more for bottled peanut sauce when you can make your own on the cheap with this easy recipe? This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1/2 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon light brown sugar

1 teaspoon toasted sesame oil

1 to 2 teaspoons grated ginger (to taste)

1/2 teaspoon Asian chile paste

Water

1. Place the peanut butter in a bowl. Stir in the soy sauce, vinegar, and sugar until incorporated. Add the oil, ginger, and chile paste and stir until smooth and well blended.

2. Taste to adjust seasonings, adding more chile paste if you prefer more heat. Add as much water as needed to reach the consistency you prefer. Use immediately or cover tightly and refrigerate until needed. Properly stored, this sauce will keep for several days.

Makes about 1 1/2 cups

If your taste for peanut butter leans to the sweet side rather than the savory, you might consider making some peanut butter cookies:

or, my personal favorite, white chocolate peanut butter cups:

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Tiramisu for Two

by Robin Robertson on January 20, 2012

If you’ve been reading my blog for awhile, you know that Jon loves tiramisu…and that I rarely make it unless we’re having company because, well, we’ll end up eating it all. I’ve long been a fan of serving a more traditional tiramisu (made in a large pan) by scooping it into pretty glasses (rather than slicing it to serve on a plate). When I developed the Tiramisu Parfait recipe for Quick-Fix Vegan it was to provide as an easy way to enjoy tiramisu without the fuss and time-consuming bother of the traditional. I soon realized this version is especially ideal for small households because you can make it in smaller portions.

With these parfaits, you can have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. And perhaps even more important, if there are just one or two of you in the house, this scaled-down recipe takes the extra temptation of leftovers out of the equation. (To serve more people, double the recipe or simply follow the recipe in Quick-Fix Vegan). If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice. Here’s another photo of a tiramisu parfait — this one taken by Linda Evans when she tested the recipe for me:

This recipe is on our “short list” for a Valentine’s Day dessert this year. If you’re planning a romantic dinner for two on Valentines Day, this may be a sweet ending to your special meal. You can dress up the parfaits for Valentine’s Day by topping each with a fresh strawberry, a few raspberries, or even a few dried cranberries or cherries and sliced almonds (as I did in the top photo). A few chocolate curls would be nice too!

Tiramisu Parfaits..for Two

This dessert tastes best (and firms up a bit) if allowed to chill in the refrigerator for an hour or two, but is also perfectly yummy if eaten right away. If you don’t have vegan shortbread cookies on hand, you can use another type of cookie or cake with complementary flavors. This recipe is adapted from Quick-Fix Vegan by Robin Robertson (c) 2011.

1/4 cup hot black coffee
1/4 cup natural sugar
1/2 cup nonhydrogenated vegan cream cheese
1/4 cup cashew butter (or almond butter)
1/2 teaspoon vanilla extract
4 vegan shortbread-type cookies (storebought or homemade)
2 tablespoons Kahlua or other coffee liqueur
Cocoa powder, for dusting

1. Combine the coffee and sugar in a small bowl, stirring to dissolve the sugar. Set aside to cool.

2. In a blender or food processor, combine the cream cheese, cashew butter, vanilla, and the reserved coffee mixture. Blend until smooth and creamy.

3. Break a cookie into the bottom of each of 2 parfait glasses or other dessert glasses. Drizzle each with 1 teaspoon of Kahlua and top with a spoonful of the cream cheese mixture. Repeat with the layering of the remaining cookies, Kahlua, and cream cheese mixture, until the glasses are full, ending with a layer of the cream cheese mixture, dusted with cocoa powder.

4. Serve at once or refrigerate and serve chilled.

Serves 2

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Beans and Greens Soup

by Robin Robertson on January 17, 2012

Soup and cold weather go hand in hand and in the same way I like to have a salad for lunch in the summer, a big bowl of soup is my favorite winter midday meal. I often make a huge pot of soup on Sunday and it’s usually enough for lunch for the two of us for several days, when I’ll make another kind of soup and on it goes.

I have a few favorite soups in rotation, usually alternating between a hearty lentil, black bean, or split pea soup followed by a lighter minestrone-type soup that includes one or two kinds of beans and lots of vegetables. I rarely follow a recipe when I make soup, but prefer to let the contents of my refrigerator and pantry dictate what will go into it.

One of our go-to favorites is a spicy kale soup which I make with either white or red kidney beans. The two ingredients that set this soup apart from other kinds of “beans and greens” soup is the inclusion of hot red pepper flakes and a generous splash of sherry.

The soup in the photograph started out as spicy kale soup — until I discovered that I was out of sherry. (I can’t believe I let this happen, but it’s been that kind of year so far.) To cut my losses, I added a can of diced tomatoes to round out the flavors a bit. It turned out great and is actually a good basic “beans and greens” soup recipe that can be altered to suit what’s on hand:

(Versatile) Beans and Greens Soup

Make this soup on top of the stove or in a slow cooker and change it up using one or more of the variations listed below. For a broth use your choice of homemade or storebought or combine water with vegetable broth paste or bouillon cubes.

1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, minced
1 or 2 Yukon Gold potatoes, diced
6 cups vegetable broth
1 teaspoon salt (more or less, depending on the saltiness of your broth)
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon hot red pepper flakes (optional)
3 cups cooked white or red beans
1 (14.5-ounce) can diced tomatoes
6 to 8 cups chopped fresh kale or other dark greens

In a large pot or slow cooker, combine the onion, carrot, potatoes, broth, salt, basil, marjoram, and red pepper flakes (if using). Add the cooked beans and tomatoes.
If using a pot on the stove: Bring to a boil, then reduce heat and simmer for 45 minutes.
If using a slow cooker: Cover and cook on High for 3 hours or Low for 6 hours.
For either method, stir in the kale and cook until tender, about 20 minutes longer. Taste to adjust seasonings.

Variations:

Omit the tomatoes; add up to 1/4 cup dry sherry.
Add sauteed sliced vegan sausage links just before serving.
Add fresh herbs to taste: fresh parsley and basil are good choices.
Use sweet potatoes instead of white potatoes.
Use chickpeas or black beans instead of white or red beans.
Stir in cooked pasta, brown rice, or quinoa when ready to serve (or, if not serving all of the soup at once, place some cooked pasta or grain in each bowl and ladle soup over it)
Change the flavor profile by using different herbs or spices (try a berbere spice mixture, for example)

IN OTHER NEWS: If you haven’t heard already, that irrepressible feline we call Gary now has his own blog and Facebook page. (I know he’d be a happy kitty if you “like” his FB page and subscribe to his blog.)

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