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Vegan Planet: Win a Vegan Cruise!

Monday, August 22, 2011

 

Win a Vegan Cruise!


 

Okay, now that I have your attention, let me clarify…VOTE FOR ME for a chance to WIN A VEGAN CRUISE!

Yes, it’s that time of year again — the annual VegNews Veggie Awards survey.  I am happy to say that I’ve been nominated in two categories:
"Favorite Cookbook Author."
and
"Favorite Column"  (for my Global Vegan column)
 
If you participate in the survey, you'll have a chance to win some great prizes because you’ll be automatically entered in the Grand Prize Drawing to win fabulous prizes including a Vegan Caribbean Cruise, a year's supply of Coconut Bliss Ice Cream, a VitaMix and more!
 
Click on this link and please vote for “Robin Robertson” (cookbook author) and “Global Vegan” (favorite column).  And good luck — you may just be a winner yourself!



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Comments:
As a fellow "Robertson" and because I love your recipes, I voted for you! Good luck!!
 
Thanks, Natalie!
 
Robin,
I love all of your cookbooks and recipes. I have had lots of success using them without modifications. I do have one question, sorry not sure where else to post it. I made your close to moms sausage patties out of vegan on the cheap, and the flavor is spot on, but my texture is on the soft side. I prepared them just like you directed. Water did get inside my foil while they were baking, I don't know if that could be what caused it or if that is normal. Any suggestions would be great. Thanks for all the wonderful recipes and being such an inspiration for vegan cooking.
Melissa :)
 
Hi Melissa,
I'm glad you enjoy my cookbooks!
The texture of your sausage patties probably had to do with the amount of liquid added to the mixture. Next time, be sure to blot the beans so they are dry, not wet. Also cut back on the water, only adding enough to form a soft dough. You may need only about 1/2 cup water or less for this recipe, depending on how humid it is. If you still have problems, it may be your vital wheat gluten -- be sure you have "vital wheat gluten" rather than just "high gluten" flour.
And if it ever happens again when you make sausage or regular seitan that your mix is too wet, just sprinkle on more vital wheat gluten and work it in until it forms a soft dough. Hope this helps!
 
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