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Monday, October 31, 2011

 

Happy Halloween + Winner of Quick-Fix Vegan!


Today is a big day. It's the last day of Vegan MoFo. It's time to announce the winner of Quick-Fix Vegan in my latest giveaway. And it's Halloween~and you know what that means: another edible Jack O'Lantern!

This time, the Jack O' Lantern was made by topping a bowl of black bean chili with some mashed sweet potatoes. Easy to do and so much fun to eat. If you've never had sweet potatoes with a spicy-hot chili, you won't believe how good it is. I put extra chipotles in this chili so it is super-spicy. And the creamy sweet potatoes are the perfect way to tame that heat.

When I was making the chili, I reserved about a half cup of the cooked black beans so I'd have them to make Jack's face. After placing the beans for the facial features, I had some beans left, so I arranged them on top of the chili, around the edge of the sweet potatoes to help the Jack O'Lantern pop a bit. Jack's little green stem is a piece of Italian pole bean.  Almost too cute to eat, huh?

Okay, so here's the announcement you've all been waiting for. The winner of a copy of my new cookbook Quick-Fix Vegan -- chosen at random via Random.org -- is comment # 41 by Panda With Cookie!! Congrats, Panda with Cookie! Please e-mail me with your mailing address and I'll get Quick-Fix Vegan in the mail to you.

As another Vegan MoFo comes to a close, I'm happy to know that some new subscribers found their way to my blog. From what I hear, some people read the MoFo posts in alphabetical order, so maybe next year I'll change my blog name from "Vegan Planet" to "AA Aardvark." What do you think?

Have a safe Halloween everyone, and please, if you have any outdoor kitties, please bring them inside. 

Here's a closing shot of my favorite baby cardinal that lives in our butterfly bush.  Her name is Wallflower:

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# posted by Robin at Vegan Planet @ 11:00 AM 2 Comments

Sunday, October 30, 2011

 

Sunday is for Slow Cookers


I'm taking a break from my frenzy of Jack O'Lantern food today.  Well, not really, because I'm actually making another Jack O'Lantern-ized dish for tonight's dinner, but it won't be ready to show you until tomorrow.
Since today is Slow Cooker Sunday, today's post includes three more tester photos from my upcoming slow cooker book. Jill Pascal has been testing recipes and took these photos that look so good, I wish I had them all cooking in my slow cookers right now.  Above is the tutti-fruiti cobbler (served with Jill's homemade ice cream). Next is some yummy-looking colcannon (what's not to love about mashed potatoes and kale?):


And finally, a loaf of Pumpkin Chocolate Chip Bread -- perfect for this time of year!


Is it slow cooker Sunday at your house?

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# posted by Robin at Vegan Planet @ 1:36 PM 1 Comments

Saturday, October 29, 2011

 

Halloween Pumpkin Cheesecake


It's Sweet Tooth Saturday and just two days 'til Halloween, so how could I not make a Jack-o-Lantern pumpkin cheesecake??  This is my basic pumpkin cheesecake recipe, with the addition of the happy Jack face that I made by combining melted chocolate with some chocolate cookie crumbs that I spread out and chilled before cutting into shapes.

Here's another pic of Jack from another angle -- I used a chocolate cookie crumb crust to give more of an "orange and black" appearance to the cheesecake.


I'll keep this post short today because it's snowing (in October!!) and the power keeps flickering on and off.  It's a heavy wet snow and the leaves are still on the trees, so limbs are snapping everywhere.  I don't know how long we'll have power today, but I couldn't let Sweet Tooth Saturday go by without sharing Mr. Jack o'Cheesecake!

And I couldn't let Caturday slip by without a photo of Gary "Long-legs"!  Gary is a very tall boy, and this photo gives you an idea of just how long his legs are.


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# posted by Robin at Vegan Planet @ 12:25 PM 8 Comments

Friday, October 28, 2011

 

“Party Vegan” Halloween

Since today is “Flashback Friday” and my theme this week is Halloween, it seems fitting that today’s post is favorites from Halloweens past, specifically the Halloween menu from my book, Party Vegan: Fabulous, Fun Food for Every Occasion.
Besides, this menu is so much fun, it deserves repeating.  As you can see, each menu item is orange and black, beginning with the Black Olive Tapenade on Carrot Sticks (and/or Orange Bell Pepper Strips).  Best of all, you don’t need a party to enjoy these recipes since each dish can be enjoyed individually anytime, from this Black Bean and Butternut Chili (recipe below):

… to these adorable pumpkin muffins (photo of muffins and chili by Tamasin Noyes).  

 —    Menu —
Halloween Boo-ffet
Black Olive Tapenade with Carrot Sticks and Orange Bell Pepper Strips
Black Bean and Butternut Chili
Savory Pumpkin Muffins with Black Sesame Seeds
Black Rice Salad (with grated carrot, diced orange bell pepper, etc.)
Orange-Carrot Cake with Dark Chocolate Icing


If you don't own Party Vegan, you may be interested to know that it's not only about parties!  It's about celebrating vegan food every day, including holidays, family dinners, and casual get-togethers.  To me, every day we eat vegan food is a reason to celebrate, and the recipes in Party Vegan reflect that -- as a bonus, you'll get a complete menu and recipes for holidays and get-togethers throughout the year.  Now, here’s the recipe for that "spooktacular" chili:

Black Bean and Butternut Chili
This flavorful chili makes a great centerpiece when served in a large pumpkin shell.  You can also serve it in a crock pot on the “keep warm” setting. (This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.)

1 small butternut squash, peeled, halved, and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
1 carrot, finely chopped
1 orange bell pepper, chopped (optional)
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
3 1/2 cups cooked or 3 (15.5-ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo, minced
1 cup apple juice
3 tablespoons chili powder
1/2 teaspoon ground allspice
1/2 teaspoon sugar
Salt and freshly ground black pepper

1. Cut the squash into 1/4-inch dice and set aside. In a large saucepan, heat the oil over medium heat. Add the onion, squash, carrot, and bell pepper, if using.  Cover and cook, until softened, about 10 minutes.
2. Add the tomatoes, tomato paste, black beans, and chipotle. Stir in the apple juice, chili powder, allspice, sugar, and salt and black pepper to taste. Bring to a boil, then reduce the heat to low. Simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
3. Uncover and simmer about 10 minutes longer. Serve hot.


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# posted by Robin at Vegan Planet @ 9:15 AM 8 Comments

Thursday, October 27, 2011

 

Halloween Pizza

In my continuing obsession with Halloween themed food, today's post features pizza!  The top photo shows a Jack o' Lantern pizza.  It may not be the prettiest Jack o' Lantern, but he sure was tasty.  I blended the pizza sauce and spices with some vegan cream cheese to lighten the color from red to orange. I then "brushed" some red pizza sauce on each side of the face (hard to see in the photo) to add some depth.  The facial features are made out of kalamata olives and the pumpkin stem is a piece of artichoke heart.  I put this together quickly with on-hand ingredients, but if I were to to it for guests, I might use slices of eggplant (peel side up) for some or all of the features to be larger and more dramatic.

This next pizza is my attempt at making a spider and his web.  Again, it's not the most artistic pizza in the world, but you get the idea. (Kalamata spiders are my favorite!)
And if yesterday's baked pumpkin oatmeal wasn't enough pumpkin for you, try this Moroccan-Spiced Pumpkin Hummus from Quick-Fix Vegan -- the recipe is posted on GoDairyFree.org.

Stay tuned for more Halloween treats -- no tricks -- during the rest of this week.  And don't forget to enter to win a copy of Quick-Fix Vegan - (contest closes Sunday night).

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# posted by Robin at Vegan Planet @ 2:50 PM 9 Comments

Wednesday, October 26, 2011

 

Halloween Baked Oatmeal

In the days leading up to Halloween, I'll be posting some fun ways to celebrate the holiday with food, beginning with breakfast.  Who wouldn't get into the Halloween spirit when they see this cute little Jack o' Lantern greeting them at the breakfast table?

There are lots of ways to make baked pumpkin oatmeal, but I made these little guys using a short-cut method.  To already cooked oatmeal, I swirled in just enough canned solid-pack pumpkin to turn the oatmeal a lovely orange color.  I then added some brown sugar, cinnamon, nutmeg, allspice, and ginger to make it taste like a cross between pumpkin pie and oatmeal cookies!

I then scraped the oatmeal into various baking pans and dishes, notable mini-springform pans and single-serve souffle dishes.  I then baked them until they got nice and firm and puffed up a bit.  To make the Jack o' Lantern faces, I just cut up some dried blueberries because they were nice and dark.  I used pieces of pitted date for the pumpkin stem.

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# posted by Robin at Vegan Planet @ 2:14 PM 8 Comments

Monday, October 24, 2011

 

Quick-Fix Vegan Giveaway -- and Last Week's Winner!

The winner of this week's "Make My Monday" cookbook giveaway, chosen randomly is #12, VeggieAmanda, whose favorite pantry ingredient is nutritional yeast.  Congratulations!!!  Send me an e-mail with your mailing address and I'll get a copy of Vegan Unplugged right out to you.
For my final cookbook giveaway during VeganMoFo, I am giving away a copy of my brand new cookbook: Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less.  If you've been following my blog, you've seen loads of amazing tester photos from this book, as well as a few sample recipes.  I've also posted a list of many of the recipe titles here.

If you already enjoy my other 30-minute cookbook, Quick-Fix Vegetarian, then you'll love this all new "companion volume" Quick-Fix Vegan. (Yes, these are TWO DIFFERENT cookbooks!) 

Okay, so how do you win a copy?  Simple: just leave a comment at the end of this post that answers this question: "Why would you like to win a copy of Quick-Fix Vegan?"

That’s it! One lucky winner will be selected at random. And if you want to increase your chances, you can do any or all of the following, and leave a comment for each that you do:
1. Follow me on Twitter: @GlobalVegan
2. Link to this giveaway on Twitter
3. Link to this giveaway on Facebook
4. Link to this giveaway on your blog 
5. Subscribe to this blog
6. "Like" Quick-Fix Vegan on Amazon
The contest closes Sunday night 10/30 at midnight.  The winner will be announced next Monday 10/31. So, tell me, why do you want to win a copy of Quick-Fix Vegan?

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# posted by Robin at Vegan Planet @ 11:36 AM 192 Comments

Sunday, October 23, 2011

 

What's In the Slow Cooker?

These days, you're liable to find just about anything in the slow cooker, not just at my house, but also at the homes of the recipe testers (like this one, making three recipes at once for my upcoming slow cooker cookbook). The variety of recipes includes several stuffed vegetables, like this stuffed squash:


Loads of great soups, chili, and stews, like this hearty posole:
 Lots of amazing vegetable recipes -- even corn on the cob:

 
An assortment of jams, chutneys, relishes, and other condiments, including this ginger cran-apple chutney:



And this gorgeous orange marmalade:

There are even quite a few desserts coming out of our slow cookers, like this chocolate truffle cake:

Happy Slow Cooker Sunday!

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# posted by Robin at Vegan Planet @ 10:59 AM 4 Comments

Saturday, October 22, 2011

 

Come for the Cheesecake, Stay for the Cat House

During VeganMoFo I designated Saturday on my blog as "Sweet Tooth Saturday," so here is a photo of the sublimely delicious (as well as quick and easy) chocolate cheesecake from Quick-Fix Vegan.  In the book, the cheesecake is made in a square pan, although it can also be made in a springform pan as in this tester photo (shown here with a drizzle of balsamic glaze -- thanks, Lea!).

Today is also "Caturday" which brings us to the real star of today's post: the custom house that Jon built for Jason, the semi-feral cat that shares our property and our hearts.  Several people asked to see photos of Jason's house and I'm happy to oblige. As you can see in this first photo, Jon designed the roof to have a wide overhang in the front so that Jason can eat and drink in the shade when it's hot and stay dry when it rains or snows.  The sides of the house extend in the front a bit as well, against the wind.  Jason like to relax on the flat roof in the summer.

Jon made this house with some plywood and 2x4s.  It's solid, and the removeable roof is great for cleaning out the house.  The interior is easy to insulate during cold weather. In the warmer months I put in an outdoor chair cushion for Jason to sleep on, usually with a towel on top that I replace frequently, especially if it's rainy to avoid dampness in his house.


In the colder months, I put one of those cat "cubes" inside and insulate around the sides and bottom.  I also place a sheet of thin silver "astronaut" blanket that I fold inside a soft towel for Jason to sleep on which creates added warmth from his body heat, even in the winter. This photo shows the inside with the roof off:


We've positioned the house just a few feet across from our back door so I can keep tabs on Jason and also so he can feel like he's part of the family.  He likes to hang with Gary at the back door.


If you're not handy with a hammer, you can buy a ready-made shelter, but even if you're not a master carpenter, there are lots of simple house designs you can find like these from the Maryland Feline Society.  There are also some great tips for helping feral cats in the winter on Alley Cat Allies.

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# posted by Robin at Vegan Planet @ 11:07 AM 6 Comments

Friday, October 21, 2011

 

White Bean Pizza from VOTC

For this week's "Flashback Friday" we revisit the pleasures of the Tuscan White Bean Pizza from Vegan on the Cheap.  This insanely delicious pizza recipe is extremely popular among fans of VOTC and it's no wonder:  it tastes fabulous and is ideal for cooking vegan “on the cheap,” because it doesn’t call for any expensive vegan cheese.  Instead, it has a creamy garlicky bean topping that is low in fat, high in protein, and, best of all, cheap to make. Remember, all the recipes in Vegan on the Cheap cost between 50 cents and two dollars to make, so you can easily eat wonderful vegan meals for just a few dollars a day.


As I mentioned the first time I posted this recipe, you can make the pizza dough using white whole wheat flour, but you can use anything from regular all-purpose flour, to half whole-wheat/half a.p. flour, to your favorite gluten-free flour blend. You can also add some dried herbs to the flour mixture when making the crust for added flavor. If you want to include extra toppings, here are some ideas:  (Keep in mind that certain toppings, such as olives and artichokes, are pricier than others and will add to the cost of the pizza.)
Topping ideas:
vegan pepperoni slices (recipe in Vegan on the Cheap)
roasted or grilled vegetables
tossed baby greens salad with a light vinaigrette
crumbled vegan sausage and marinara sauce (recipes in Vegan on the Cheap)
sliced artichoke hearts and tofu feta (recipe in Vegan on the Cheap)
hummus, sliced tomatoes, and sliced pitted kalamata olives 

And, finally, here is the recipe:

Tuscan White Bean Pizza
Makes 1 (12-inch) pizza
(Recipe from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.)
Dough:
2 3/4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 cup lukewarm water
Topping:
2 tablespoons olive oil
3 garlic cloves, finely minced
1 1/2 cups cooked or 1 (15-ounce) can cannellini beans, drained and rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup water or vegetable stock
3 tablespoon chopped fresh basil leaves
2 ripe plum tomatoes, thinly sliced
1. Make the dough: In a large bowl, combine the flour, yeast, and salt.  Stir in the water until combined then use your hands to knead it into a soft dough.
2. Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes, adding additional flour as needed so it doesn’t stick. Shape the dough into a smooth ball and place in an oiled bowl. Cover with plastic wrap and let rise at room temperature in a warm spot until double in volume, about 1 hour.
3. After the dough has risen, transfer it to a lightly floured work surface, punch it down and gently stretch and lift it to make a 12-inch round about 1/4-inch thick. Transfer the round to a floured baking sheet or pizza stone.  Let the dough rise in draft-free place for 20 minutes. Adjust the oven rack to the bottommost position of the oven.  Preheat oven to 425 degrees F.
4. Make the topping: In a large skillet, heat the oil over medium heat. Add the garlic and cook until softened, about 2 minutes.  Add the beans, salt, and pepper. 
5. Mash the beans to break them up, then stir in the water and simmer, stirring occasionally, until the mixture is creamy, about 8 minutes.  Stir in the basil and set aside.
6. To assemble the pizza, spread the bean mixture evenly on top of the dough round, to within 1/2-inch of the edge.  Arrange the tomato slices on top and season with salt and pepper to taste.  Bake until the crust is browned, 12 to 15 minutes. Serve hot.
Splurge a little: Add sliced pitted kalamata olives when you add the tomatoes.  Garnish with thin strips of fresh basil leaves.


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# posted by Robin at Vegan Planet @ 10:30 AM 8 Comments

Monday, October 17, 2011

 

Another Monday, Another Winner -- and a New Giveaway

How better to brighten a Monday than with a new cookbook giveaway!  But first, it’s time to announce the winner of last week’s giveaway.  The winner (chosen randomly via Random.org) of a copy of Vegan Fire and Spice: 200 Sultry and Savory Global Recipes is: #15 – Celyn.  Congratulations, Celyn! Please e-mail me with your mailing address and I’ll get the book right out to you.

And now for a new “Make My Monday” giveaway. This week’s prize is a copy of Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide.  My husband Jon write the survival guide section (a must-have for whenever the power goes out -- we lived through a few hurricanes, so I know) and I wrote the 80 recipes, all of which can be made using only pantry ingredients and can be ready in less than 15 minutes.  The best part of these recipes is their versatility: if you have fresh or frozen ingredients, you can use them, but if you only have canned or dehydrated ingredients, these recipes can be invaluable. 

Many of these recipes, such as the Samosadillas shown above, as well as the Almost-Instant Black Bean Chili and Puttanesca in a Pinch are regulars in my house.  Here’s another favorite — Moroccan-Spiced Vegetable Stew:

These recipes are quick, easy, and delicious.  What more could one ask for, except maybe these no-bake Ginger Rum Balls:

 To win a copy of Vegan Unplugged, just leave a comment at the end of this post that answers this question:  What is your favorite pantry ingredient?  That’s it! One lucky winner will be selected at random. And if you want to increase your chances, you can do any or all of the following, and leave a comment for each that you do:
1. Follow me on Twitter: @GlobalVegan
2. Link to this giveaway on Twitter
3. Link to this giveaway on Facebook
4. Link to this giveaway on your blog

The contest closes Sunday night 10/23 at midnight.  The winner will be announced next Monday 10/24, when there will also be another new giveaway!  So, tell me, what's YOUR favorite pantry ingredient?


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# posted by Robin at Vegan Planet @ 10:06 AM 101 Comments

Sunday, October 16, 2011

 

Slow Cooker Sunday


Sunday seems to be an ideal day for using the slow cooker because it allows you to get something cooking early in the day so that you are free to enjoy whatever the day may hold.  Too often I've gotten caught up in enjoying a Sunday afternoon activity, only to find myself unprepared (or simply not in the mood) to make dinner Sunday evening.  (Right now I have a stuffed buttercup squash in the slow cooker for tonight's dinner.  Can't wait.)

As most of you know, I’m currently working on a new slow cooker cookbook.  Recipe testing is going at full speed thanks to a great group of testers.  Even though the book won’t hit the shelves for another year, I thought you might enjoy getting a sneak peek at some of the recipe testers' photos. 

There will be loads of vegetable and bean recipes in the book, including the Italian stew shown at the top of this post. There are also lots of hearty comfort food recipes such as these barbecue seitan ribs and scalloped potatoes:


And let's not forget dessert.  Here is a luscious zabaglione-inspired bread pudding:


And a delicious apple cake, perfect for this time of year, that is also 100% fat-free:


I hope you enjoyed this little advance preview of my new slow cooker book.  I also want to thank you all who have written to me about how much you're enjoying my current new book, Quick-Fix Vegan.  I hope you will all help me spread the word about QFV on your blogs, Facebook, and Twitter, as well as posting reviews on Amazon.  Your help is most appreciated!

Coming up tomorrow:  I will announce the winner of this week's "Make My Monday" cookbook giveaway and launch another new giveaway, too!


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# posted by Robin at Vegan Planet @ 11:17 AM 10 Comments

Saturday, October 15, 2011

 

Coconut Pistachio Cookies


It's "Sweet-Tooth" Saturday so I thought I'd share one of my favorite cookie recipes from my new cookbook, Quick-Fix Vegan. These flavorful Coconut-Pistachio Cookies have a sublime elegance about them, owing to their snowy white color with flecks of green pistachio.  They mix up quickly in the food processor, then you just roll out the dough and cut it into your favorite shapes. Recipe tester (and baker extraordinaire) Lea Jacobson (who also took this photo) came up with the idea of  using a pastry cutter to cut the dough into squares (or rectangles) which was quicker and easier than using a cookie cutter -- and no wasted dough scraps. For variations, you can use nuts other than pistachios, and, you can use a gluten-free flour blend to make these delectable cookies gluten-free.

Many thanks to all who are already enjoying their copies of Quick-Fix Vegan.  Please help me spread the word about this new book by posting reviews on Amazon or B and N, as well as on your blog and Facebook.

Coconut Pistachio Cookies

I love the elegant look of these white cookies with flecks of green pistachio. And their taste is sublime. You can cut them in any shape you want, or simply roll the dough into a rectangle and use a pastry cutter to cut squares — quick, easy, and best of all, no waste.

1 cup sugar
1/2 cup vegan cream cheese, at room temperature
1/2 cup vegan butter, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup chopped pistachios
1/3 cup flaked coconut

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. 
In a food processor combine the sugar, cream cheese,  and vegan butter, and process until smooth and well blended. Add the flour and baking powder, and process until well combined. Do not overprocess. Transfer to a bowl and stir in the pistachios and coconut. 
Mix well then transfer the cookie dough to a flat work surface between two sheets of plastic wrap or parchment.  Roll out to 1/2-inch thick. Use a cookie cutter, pastry cutter, or small drinking glass to cut out the cookies and arrange them on the cookie sheets. 
Bake until golden, about 15 minutes.  Allow to cool for several minutes before serving.

Makes about 2 dozen

Oops, Ms. Mitzki just reminded me that it's also "Caturday" and time for another lovely kitty photo:

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# posted by Robin at Vegan Planet @ 10:54 AM 4 Comments

Thursday, October 13, 2011

 

Easy Peanut Sauce


During this Vegan Month of Food, I have designated themes for each day of the week.  This is “Food for Thought” Thursday, and today my thoughts are about peanut butter in general and my favorite easy peanut sauce in particular.

I think of peanut butter as kind of an ambassador for vegan food.  High in protein and rich in flavor, a little peanut butter goes a long way. It’s one of those ingredients that has historically, in the U.S. at least, been shrugged off as little more than an ingredient for a popular lunchbox sandwich.  However, in other parts of the world, from African to Asia, peanut butter is enjoyed in all manner of dishes, from stews and soups, to appetizers, sauces, sides, and desserts.

In recent years, this unassuming spread has been overshadowed by pricier nut butters made from almonds, cashews, and other nuts and seeds.  Still, it was peanut butter that was first developed in the U.S. by Dr. John Harvey Kellogg in the 1890s as a high-protein health food and meat alternative. (Let's hear it for Dr. Kellogg!)

One of my favorite ways to enjoy peanut butter is in a spicy peanut sauce.  Variations of peanut sauce can be found throughout many Asian cuisines.  Over the years, I’ve made countless versions, some cooked, some raw, sometimes thin, other times thick. I’ve varied the sweetener, used lime juice or rice vinegar to add tartness, and changed up the heat source.

My all-time favorite version is also the easiest and it can be found on page 202 of Vegan Fire and Spice.  I have since tinkered a bit more with that recipe, adding a little Thai chili sauce and increasing the volume a bit so there’s enough to use as a sauce for noodles or pasta as shown in the photo.  (I made this peanutty pasta dish for a recent cooking demo in Baltimore.)

Here, then, is the recipe for my latest favorite peanut sauce.  The amount of water you add will depend on whether you’re using it as a dipping sauce for spring rolls or tossing with pasta and vegetables, and so on.


(Easy) Spicy Peanut Sauce
Adapted from Vegan Fire and Spice by Robin Robertson © 2010. Published by Vegan Heritage Press.

2/3 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sweet Thai chili sauce
1 tablespoon light brown sugar
1 1/2 teaspoons Asian chili paste
About 1/2 cup water

In a bowl, combine the peanut butter, soy sauce, vinegar, chili sauce, sugar, and chili paste.  Mix until well blended.  Stir in as much water as needed to achieve the desired consistency.  Taste and adjust the seasonings, if needed. Use at once or cover and refrigerate until ready to use.


ALMOST FORGOT.....Since I haven't heard from the winner of Party Vegan, Random.org has chosen a NEW WINNER.  It is Lucky #17 - Toni D.!!!  Congrats, Toni.  E-mail me with your address and I'll get a copy of Party Vegan in the mail to you.

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# posted by Robin at Vegan Planet @ 12:58 PM 7 Comments

Wednesday, October 12, 2011

 

Wildcard Wednesday: Vegan on Vacation


After working non-stop for what seems like forever, Jon and I got away for a few days recently and took the train to Providence, Rhode Island. We wanted to see WaterFire again, and also to visit Newport. I love to travel by train -- not only is it often cheaper and more convenient than air travel, but it can actually be relaxing and the travel time is about the same as it would be by car.  You can bring your own food to enjoy on the train, although they do have a few vegan choices in the cafe car. Along about lunchtime, we tucked into a nice crisp romaine salad that featured chickpeas and couscous, along with a flavorful vinaigrette dressing.  

In Providence, we found a reasonable selection of vegan options while dining out.  Among them were two fabulous meals that stood out.  On our first night in town we went to Apsara Palace, an unassuming restaurant that serves spectacular Vietnamese, Cambodian, Thai, and Chinese cuisines.  Even though we arrived early on a Wednesday evening, the place was crowded with locals and it stayed full the entire evening.  Our server was knowledgeable and friendly, and the food was among the best of its kind I’ve had anywhere. We shared a vegan appetizer platter that featured fresh nime chow with two sauces, vegetable dumplings, scallion pancakes, among other delights.  The satay noodle dish was at once spicy and sublime. And the lemongrass tofu — heavenly.


On our last day in town, and on the other side of town, in Little Italy, we enjoyed a fantastic lunch at a wonderful Italian store that was like a Disneyland of Italian ingredients.  I actually brought an extra suitcase along on our trip because I knew I wouldn’t be leaving that shop empty-handed. At Costantino’s Venda Ravioli, I bought several packages of pasta shapes that I’ve rarely seen outside of Italy, as well dry-roasted favas and chickpeas, black olive paste, and a few other goodies.  (This is a photo of one of their gift packages -- not what I actually bought!)

Before my shopping spree, however, we devised our own customized vegan lunch platters from among the sprawling deli counters that fill the store.  Artichokes were prepared fried, stuffed, marinated, and grilled.  And we tried some of each!  Broccoli rabe sauteed in garlic, roasted butternut squash and sweet potatoes, and grilled green and white asparagus, all found their way to our plates. And, oh, the olives! Seated at one of the little café tables in the store, we savored our wonderful meal and just for a minute it felt like we were actually in Tuscany.

I discovered one other thing on our trip: I’m really bad at remembering to take the camera — it spent most of our trip inside a suitcase at the hotel. So, sorry, no photos of our wonderful vacation food!

Party Vegan Giveaway Update:  I have yet to hear from Monday’s winner of Party Vegan.  If I don’t here from Bagheera Yoga by Thursday morning, Random.org will choose another winner from among those who left a comment on that post.

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# posted by Robin at Vegan Planet @ 10:06 AM 7 Comments

Tuesday, October 11, 2011

 

Orecchiette with Puttanesca Pesto


As promised, this "Tester Recipe Tuesday" post contains more tester photos from my new book, Quick-Fix Vegan (released last week), as well as one of my favorite recipes from the book. If you follow my blog, you know that I’m addicted to the flavors of puttanesca — garlic, olives, capers, tomatoes, and basil.  In addition to regular pasta puttanesca, I’ve made a puttanesca pizza, puttanesca tofu scramble, and more.  So it should come as no surprise that I’ve included a recipe for puttanesca pesto in Quick-Fix Vegan.   

The recipe for Orecchiette with Puttanesca Pesto (photo above) is included at the end of this post.  This recipe was a “tester favorite” and the luscious pesto can be used on more than just pasta.  Try it on baked potatoes, tossed with couscous or rice, spread on toasted sliced baguette, or baked in little puff pastry bites.  One recipe tester mixed some with mashed avocado and used it as a dip for olive and caper tortilla chips. Yum.

Another tester favorite from Quick-Fix Vegan is this Mac and Cheeseburger Bake, satisfying comfort food that can be assembled in minutes and baked when you’re ready to eat.  FYI, Quick-Fix Vegan contains one chapter of easy make-ahead bakes — sometimes having a casserole assembled in the fridge ready to pop in the oven can be the quickest fix of all!


This Lemon-Cashew Cream Sauce has it all: quick and easy to make, versatile, and absolutely delicious.  Shown here over roasted Brussels sprouts, this sauce is also great over other vegetables, cooked grains, bean patties, or tossed with pasta.


If you’re already enjoying Quick-Fix Vegan, I hope you’ll help spread the word.  A review on your blog and/or Amazon would be most appreciated.  Now here’s that recipe:

Orecchiette with Puttanesca Pesto
It’s no secret that puttanesca sauce is my favorite way to enjoy pasta.  But I like pesto, too. With this lush puttanesca pesto, now I can enjoy them both at the same time, and in the time it takes to cook the pasta, the pesto is finished and food processor cleaned.  If orrechiette (little ears) are unavailable, use your favorite pasta instead – medium pasta shells are a good choice. For a “saucier” pesto, add up to 1/2 cup of the hot pasta water to the pesto after processing. This recipe is from Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing.

12 ounces orrechiette
5 garlic cloves
1/2 cup pitted kalamata olives
1/3 cup pitted green olives
1 fresh ripe tomato, coarsely chopped
1/4 cup oil-packed sun-dried tomatoes
1/4 cup chopped fresh parsley
1/4 cup fresh basil leaves
2 tablespoons capers
2 tablespoons olive oil
Salt and black pepper

Cook the orrechiette in a large pot of boiling salted water until just tender, about 10 minutes.  While the pasta is cooking, place the garlic in a blender or food processor and process until finely minced.  Add both kinds of olives, both kinds of tomatoes, parsley, basil, capers, and oil and process until smooth.  Add salt and pepper to taste.  When the pasta is cooked drain it and return to the pot.  Add the pesto and toss to combine.  Serve hot.
Serves 4



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# posted by Robin at Vegan Planet @ 10:27 AM 8 Comments

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