Friday, November 29, 2013
I absolutely love meals that can be served out of one bowl and have all of the important nutrients right in that dish, so Robin Robertson’s new cookbook, One-Dish Vegan was right up my alley. The book contains over 150 hearty soups, salads, and entrees that really are complete meals. As is usual with Roberson’s recipes, they are drawn from cultures all over the world. You’ll find everything from Senegalese-Inspired Red Lentil Soup to Louisiana Red Beans and Rice to Turkish-Style Stuffed Eggplant with Walnut Sauce. And for chili lovers, she has a whole chapter devoted just to chili with selections like Tequila Sundown Chili, Devil’s Food Chili and Orange-Scented Chipotle Chili.
We tried the Cauliflower Comfort Casserole made with layers of butternut squash, potatoes, cauliflower, greens, and walnuts covered in a white bean sauce and it was absolutely delicious (though you might want to allow extra time because I needed to bake this quite a bit longer than the recipe indicated). We also loved the Lentil and Butternut Soup as well with its complex array of spicy, sweet, and savory flavors. My daughters have asked for the Fettuccini with Creamy Cannellini Tomato Sauce next and it is simple enough that I think they will be able to prepare it themselves.
All of the recipes in the book have clear, easy-to-follow instructions. Although many of the recipes are fast and easy to make, there are more complex dishes too that will take more than one bowl or pot to prepare them—but I think you’ll find those worth the effort. I just love that these recipes are so healthy and made with whole food ingredients and there is enough variety to suit pretty much any taste. This is a great book to use during the busy holiday season ahead, and would make a wonderful gift as well.
Friday, November 15, 2013
Just made the Cauliflower Comfort Bake from Robin Robertson's new cookbook, One-Dish Vegan. Layers of butternut squash, russet potato, cauliflower and greens covered in a garlicky white bean sauce and sprinkled with walnuts. Yum!
Full review of the book coming soon!
Full review of the book coming soon!
Sunday, November 10, 2013
Okay, I just made the best French Toast that I've ever made . . . maybe even the best French Toast I've ever eaten. I made it with Trader Joe's Cranberry Walnut bread. It's kind of a European-style loaf--not sweet at all. I let it sit out in the bag for a couple of days after I bought it to dry out a bit. Then this morning sliced it a little thick and made French toast. I'm not trying to advertise for Trader Joe's or anything but this was too good not to share.
Tuesday, November 27, 2012
Roasted Veggies and Tofu
4 medium yukon gold potatoes, scrubbed and cut into 1-inch cubes
1 large sweet potato, scrubed and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 7-ounce package Teriyaki Tofu, cut into 1-inch cubes
3-4 cups chopped dinosaur kale
Seasoning herb/spice mix
Preheat oven to 450 degrees F. In a large bowl, toss yukon gold potatoes with enough olive oil to coat them. Place on large baking sheet. Sprinkle with herb/spice seasoning mix and sea salt. Place in oven. Bake 5 minutes. Meanwhile in the same bowl, toss sweet potatoes with olive oil, sea salt and seasoning mix. Add to potatoes and bake 10 minutes. Toss eggplant with oil, seasoning mix, and salt. Remove baking sheet from oven. Turn potatoes. Add eggplant and tofu to potatoes to baking sheet. Bake 5 to 10 minutes, or until eggplant is just about tender. Stir in kale and cooking a few more minutes to wilt kale.
Monday, November 05, 2012
Apple Walnut Muffins
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon ground ginger
1/2 cup oil
1/4 cup brown sugar
1/4 cup maple syrup
3/4 cup rice milk (or other nondairy milk)
1 1/2 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 medium cooking apples, grated or minced in a food processor (about 1 1/2 cups)
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Lightly oil 12 muffin tins.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamon and ginger. In medium-size bowl, whisk or beat oil, brown sugar, maple syrup, rice milk, vanilla, and vinegar until smooth. Stir in the grated apples and add to the flour mixture along with the nuts. Stir until just mixed. Divide between the 12 muffin tins. Bake 30 - 35 minutes, or until tester inserted in center comes out dry. Cool 10 minutes before removing muffins from tins. Cool on a rack or serve warm.
Makes 1 dozen muffins
Monday, October 22, 2012
Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, I have a Chocolate Ice Cream and I have a Ginger Ice Cream . . . so with a little tweaking, I combined them into a cold, creamy, chocolaty treat with a spicy ginger burn. And it's just as addicting as those candies, let me tell you. Give it a try and let me know what you think.
Ginger-Chocolate Ice Cream
We wanted a really strong ginger taste, but if you want it to be a little more subtle, use the lesser amount of ginger.
1 1/3 cups nondairy milk
1/3-1/2 cup peeled and grated ginger (3 – 4 ounce piece)
1 ounces dark unsweetened baking chocolate
1 can full-fat coconut milk
2/3 cup sugar or agave nectar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Place nondairy milk in a small saucepan. Add the grated ginger, squeezing it a bit to release the juice. Cover and heat until just beginning to boil. Cover and steep 30 minutes. Pour through a fine sieve into a heatproof bowl, pressing all the liquid out of the grated ginger. Return the strained milk mixture to the saucepan. Add the baking chocolate and heat enough to melt the chocolate. Let sit. Pour the remaining ingredients into the heatproof bowl. Wisk in the heated chocolate/milk mixture. Chill in the refrigerator for three hours or until very cold. Freeze in an ice cream maker according to the manufacturer’s directions.
Makes 1 quart
Monday, October 01, 2012
Dark leafy greens are probably the number one best food you can eat . . . and most of us need to eat more of them. But if you’ve run out of interesting and tasty ways to serve them, despair no more, Nava Atlas has “125 delectable vegan recipes for kale, collards, arugula, bok choy, and other leafy veggies everyone loves” in her newest cookbook, Wild About Greens.
Now I thought I had quite the repertoire for cooking greens as it is a specialty of mine, but I still found plenty of new and delicious ways to serve greens to my family. My kids especially loved the White Bean and Greens Burgers (pictured above) and the Sweet Potato and Corn Stew with Hardy Greens. The Leek and Potato Soup with Watercress was a particular favorite of mine. A particularly great thing about this book, like all of Nava’s books actually, is that she is the master of quick and easy meals. This cookbook is really handy for weekday dinners. I was able to whip up the Rosemary Potatoes and Collard Greens with Vegan Sausage (white and sweet potatoes are precooked in the microwave) and the Greens with Polenta Wedges (using a tube of precooked polenta) in less than 30 minutes. And they were as delicious as if they’d taken hours.
massaged kale salads. I just couldn’t imagine that it would taste good. But Nava hasn’t steered me wrong yet, so I went for it. Nava gives several methods, but I opted for her favorite, the “olive oil on the palms” method, and it worked beautifully. In less then a minute, the raw kale was soft and green and just like it had been wilted with heat. (Before and after photos to the right.)
Wild About Greens is more than just recipes too. There is a thorough introduction with detailed information about the greens featured in the book, as well as buying and preparation tips. And the insert with full-color photographs of some of the recipes is sure to make your mouth water. This will definitely be residing on my kitchen counter for a long time. I highly recommend this book to anyone looking to add more greens into their diet.