by Robin Robertson
on November 13, 2018
Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.
Japanese Vegetable Curry
Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.
-
2
teaspoons
olive oil or ¼ cup (60 ml) water
-
1
large yellow onion, chopped
-
2
carrots, peeled and cut into ¼-inch (6 mm) thick slices
-
1½ to 2
tablespoons
(9 to 13 g) yellow curry powder
-
1½
tablespoons
(24 g) tomato paste
-
1
tablespoon
(15 ml) wheat-free tamari
-
1 to 2
teaspoons
agave nectar
-
¼
teaspoon
cayenne pepper, optional
-
1/3
cup
(82 g) applesauce
-
3
cups
(700 ml) vegetable broth
-
1
large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice
-
Salt and freshly ground black pepper
-
1
tablespoon
(16 g) mellow miso paste
-
8
ounces
(225 g) extra-firm tofu, well drained, blotted dry, and diced
-
¾
cup
(113 g) fresh or (98 g) thawed frozen peas
-
Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes.
-
Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed.
-
Serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on November 6, 2018
Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this One-Pot Sicilian Couscous dish from One-Dish Vegan made with chickpeas, olives, and an assortment of vegetables.
One-Pot Sicilian Couscous
Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables.
-
1
tablespoon
(15 ml) olive oil or ¼ cup (60 ml) water
-
1
onion, finely chopped
-
1
carrot, thinly sliced
-
1
red bell pepper, chopped
-
3
garlic cloves, minced
-
4
plum tomatoes, chopped or 1 can (14 ounces, or 400 g) of diced tomatoes, undrained
-
1
teaspoon
dried basil
-
½
teaspoon
ground saffron or turmeric
-
¼
teaspoon
ground paprika
-
1½
cups
(246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chickpeas, rinsed and drained
-
1¼
cup
(219 g) uncooked Israeli (pearl) couscous
-
2
cups
(475 ml) vegetable broth
-
¼
teaspoon
red pepper flakes
-
Salt
-
1
jar (12 ounces, or 340 g )
of marinated artichoke hearts, drained and chopped
-
½
cup
(85 g) Kalamata olives, halved and pitted
-
2
tablespoons
(28 ml) fresh lemon juice
-
Freshly ground black pepper
-
2
tablespoons
minced fresh (8 g) parsley or (5 g) basil
-
Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.
-
Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on October 30, 2018
Butternut squash adds a touch of sweetness to the coconut-curry sauce in this Coconut Curry Noodles recipe from One-Dish Vegan. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
Coconut Curry Noodles and Butternut Squash
Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like—begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.
-
2
teaspoons
neutral vegetable oil
-
3
shallots
chopped
-
1
tablespoon
(8 g) grated fresh ginger
-
3
tablespoons
(45 ml) wheat-free tamari
-
1
tablespoon
(6 g) yellow curry powder
-
2
teaspoons
ground coriander
-
¼
teaspoon
cayenne, or to taste
-
2
teaspoons
sugar
-
Salt and freshly ground black pepper
-
2
cups
(475 ml) vegetable broth
-
1
small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 cups)
-
8
ounces
(225 g) dried rice noodles
-
2
cups
(140 g) chopped bok choy or other leafy greens
-
1
can
(14 ounces, or 395 ml) of unsweetened coconut milk
-
½
cup
(8 g) chopped fresh cilantro
-
2
scallions, chopped
-
Lime wedges, to serve
-
Sriracha or sambal oelek, to serve (optional)
-
Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste.
-
Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes.
-
While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables.
-
Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed.
-
Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on October 23, 2018
Chili is always a cold weather favorite, and this vegan Chili Verde from One-Dish Vegan is a fun twist on the classic dish.
Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and—guess what? — she found some online! I haven’t tried it yet, but it sounds intriguing.
Chili Verde
Fresh tomatillos look like small green tomatoes in papery husks, and they have a slightly tart flavor. If fresh ones are unavailable, use the canned variety. Salsa verde, a green salsa, is available in most supermarkets. I use less chili powder than usual in this recipe to try to retain as much of the green color of the chili as possible. If you prefer additional chili powder, add it according to taste. When Lori Maffei tested the recipe, we discussed how nice it would be to have white chili powder and—guess what? — she found some online! I haven’t tried it yet, but it sounds intriguing.
-
1
tablespoon
(15 ml) olive oil or ¼ cup (60 ml) water
-
1
medium-size yellow onion, chopped
-
3
garlic cloves, minced
-
1
large green bell pepper, seeded and chopped
-
1
medium-size zucchini, chopped
-
1 or 2
jalapeño chiles, seeded and minced
-
1½
cups
(198 g) husked and chopped tomatillos, or 1 can (14 ounces, or 395 g) of tomatillos, drained and chopped
-
1
cup
(256 g) salsa verde
-
1 to 2
tablespoons
(8 to 15 g) chili powder
-
1
teaspoon
dried oregano
-
1
teaspoon
ground cumin
-
Salt and freshly ground black pepper
-
1½
cups
(355 ml) vegetable broth or water, plus more if needed
-
3
cups
(531 g) cooked Great Northern or other white beans or 2 cans (15.5 ounces, or 440 g each) of Great Northern or other white beans, rinsed and drained
-
1
ripe Hass avocado, for serving
-
¼
cup
chopped fresh (4 g) cilantro or (15 g) Italian parsley, for serving
-
Heat the olive oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, zucchini, and jalapeños. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomatillos, salsa verde, chili powder, oregano, cumin, and salt and pepper to taste.
-
Add the broth and beans and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 40 minutes. Add more broth if the chili becomes too thick.
-
Taste and adjust the seasonings if needed. When ready to serve, pit, peel, and dice the avocado. Top each serving with avocado and cilantro and serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on October 16, 2018
This vegan Caribbean Greens and Beans Soup from One-Dish Vegan is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.
Caribbean Greens and Beans Soup
This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalapeños, but you can omit them for a milder flavor or increase them if you want more heat.
-
1
tablespoon
(15 ml) olive oil or ¼ cup (60 ml) water
-
1
medium-size red onion, chopped
-
3
garlic cloves, chopped
-
2
medium-size sweet potatoes, peeled and diced
-
1
medium-size red bell pepper, seeded and chopped
-
1 or 2
jalapeños or other hot chiles, seeded and minced
-
1
can (14.5 ounces, or 410 g)
of diced tomatoes, drained
-
1½
cups
(266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained
-
4
cups
(950 ml) vegetable broth
-
2
teaspoons
fresh thyme or 1 teaspoon dried thyme
-
¼
teaspoon
ground allspice
-
Salt and freshly ground black pepper
-
9
ounces
(255 g) baby spinach
-
1
can (13.5 ounces, or 380 ml)
of unsweetened coconut milk
-
Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalapeño, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes.
-
Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.
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by Robin Robertson
on October 9, 2018
Today is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book.
Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Smoky Chickpea Salad with Mango and Avocado
Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.
Smoky Chickpeas:
-
1
tablespoon
(15 ml) pure maple syrup
-
1
tablespoon
(15 ml) wheat-free tamari
-
2
teaspoons
liquid smoke
-
2
teaspoons
olive oil
-
1
teaspoon
nutritional yeast
-
1
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
¼
teaspoon
freshly ground
-
black pepper
-
¼
teaspoon
salt
-
1½
cups
(246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained
Dressing:
-
1
small mango pitted, peeled, and chopped
-
3
tablespoons
(45 ml) freshly squeezed lime juice
-
1 to 2
tablespoons
pure maple syrup
-
2
teaspoons
Dijon mustard or ½ teaspoon sriracha sauce
-
½
teaspoon
liquid smoke
-
Salt and freshly ground black pepper
Salad:
-
8
ounces
(225 g) spinach or watercress (or a combination), thick stems removed
-
1
ripe mango
-
1
ripe Hass avocado
-
For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.
-
Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.
-
For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed.
-
For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission
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