Robin Robertson

The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii.

Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.

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Sesame Mochi

The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.

Course Dessert

Cuisine Japanese

Keyword mochi, sesame, vegan mochi

Yields 12 Mochi

Author Robin Robertson

Ingredients

• 1 1/4 cups glutinous rice flour (mochiko) (see headnote)
• 1/3 cup sugar
• Pinch salt
• 1 1/4 cups almond milk
• 1/3 cup sesame paste
• 1/3 cup cooked white beans
• 2 tablespoons confectioners’ sugar
• 2 tablespoons toasted sesame seeds
• Coconut flour or finely ground unsweetened coconut, for dusting

Instructions

1. In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces.
2. In a food processor, combine the sesame paste, white beans, confectioners’ sugar, and sesame seeds and mix well. Set aside.
3. Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling.
4. Pour about 1/2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

This Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.

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Coconut Spinach and Lentil Dal

This recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.

Course Main Course

Cuisine Indian

Keyword Lentil Dal

Yields 4 servings

Author Robin Robertson

Ingredients

• 1 cup dried lentils
• 1 teaspoon ground turmeric
• Salt
• 1 tablespoon neutral vegetable oil or 1/4 cup water
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger
• 1 hot green chile, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• Pinch ground cardamom, optional
• 1 14.5-ounce can diced fire-roasted tomatoes, drained and finely chopped
• 8 to 10 ounces fresh or frozen spinach, steamed and chopped
• 2 tablespoons chopped fresh cilantro leaves
• 1 13.5-ounce can unsweetened coconut milk

Instructions

1. Combine the lentils in a large saucepan with 3 cups of water. Bring to a boil. Decrease the heat to low, add the turmeric, and simmer partially covered for 30 minutes, stirring occasionally. Uncover and continue to simmer until the lentils are soft and the liquid is absorbed, about 15 minutes.
2. While the lentils are cooking, heat the oil or water in a medium skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, ginger, and chile, and cook until fragrant, about 30 seconds. Add the cumin, coriander, garam masala, cardamom, if using, and tomatoes, stirring constantly for about 30 seconds longer. Stir in the spinach, coconut milk, and cilantro and simmer for 5 minutes. Add the spinach mixture to the lentils and stir well to combine. Taste to adjust the seasonings, if needed. Serve hot.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

Crunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.

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Baked Eggplant Fries

Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Eggplant Fries

Yields 4 servings

Author Robin Robertson

Ingredients

• One large eggplant, peeled and sliced vertically into 1/2-inch slices
• 1/2 cup flour of choice (all-purpose, rice, or chickpea are good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 cup plain unsweetened almond milk or other nondairy milk
• 2 tablespoons ground flaxseed blended with 1/4 cup water in a blender until thick
• 1 tablespoon freshly squeezed lemon juice
• 1 cup dry bread crumbs
• 3 tablespoons nutritional yeast
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Tzatziki Sauce, recipe follows, for serving

Instructions

1. Cut the eggplant slices lengthwise into 1/2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F.
2. In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.
3. Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

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Vegan Tzatziki Sauce

The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.

Course Condiment

Cuisine Greek

Keyword Tzatziki Sauce, vegan Tzatziki

Yields 1 cup

Author Robin Robertson

Ingredients

• 3 cloves garlic crushed
• 1/2 small cucumber peeled, seeded, and quartered
• 1/4 cup vegan yogurt
• 1/4 cup vegan sour cream
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill mint, or parsley
• Salt and freshly ground black pepper

Instructions

1. In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

An easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack – all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey.

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Chili-Lime Cauliflower Bowl

Course Main Course

Cuisine American

Keyword Chili-Lime Cauliflower Bowl, Vegan Reset

Yields 2 servings

Author Kim Julie-Hansen

Ingredients

• 1 shallot, sliced
• 1 garlic clove, minced
• 1/3 head yellow cauliflower, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1/3 cup whole almonds
• ¼ fresh hot red chile pepper, thinly sliced
• 2/3 cup boiling water
• ½ cup couscous
• ½ teaspoon sea salt
• ½ teaspoon ground cardamom
• Juice of 1 lime
• 4 collard green leaves, chopped
• 2 cups chopped curly kale
• Handful of fresh parsley leaves, for garnish

Instructions

1. Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
2. Add the almonds and chile and cook for 5 more minutes.
3. Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.
4. Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
5. Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
6. Serve the couscous and vegetables over the greens and garnish with the parsley.

Recipe Notes

Excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

We’re approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesn’t officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. I’ve put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts.

10 Recipes for Your Vegan Labor Day Cookout

One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts.

This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch.

A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw.

These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw.

Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches.

I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home.

A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant.

These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet.

The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil that’s in the traditional Spanish sauce.

Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference – bananas, apricots, and peaches are good choices.