We've moved!

We are happy to announce that we have a brand new website! We've combined our blog and website together, so we will no longer be posting here. Please join us at http://veganheritagepress.com
While you're there, sign up for our monthly newsletter and get a free eBook sneak preview of Robin Robertson's Nut Butter Universe!

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Beyond PB&J with Nut Butter Universe

Not long ago, the only nut butter sandwich around was the traditional PB &J made with peanut butter, grape jelly, and white bread.  Did you know that before the age of 18, the average American child consumes 1,500 peanut butter and jelly sandwiches?

But why settle for tradition, when you can put your own spin on the classic sandwich.  These days, you can choose from over a dozen kinds of nut butters, paired with an orchard full of jams, jellies, preserves, and marmalades, and served on a wide variety of whole-grain breads.  You can also get even more creative by adding another flavor layer to your sandwich filling by sprinkling your spreads with anything from dried or fresh fruits, to crushed nuts or chocolate, or even shredded carrots or cooked vegan bacon.  Even Elvis got creative with his now-famous grilled peanut butter and banana sandwich (which he reportedly ate with a knife and fork.)

Variations on a PB & J are, in fact, infinitely versatile when you consider that by combining a different variety of nut butter for the peanut butter, and a different flavor of jam, jelly, or preserves, combined with different “add-ons” as well as types of bread, you could potentially enjoy more than 32,130 different variations of America’s favorite sandwich.

The sandwich recipes in Robin Robertson’s new book, Nut Butter Universe include:

• My Favorite PB&J
• Grilled Peanut Butter and Banana Sandwich
• Flower Power Almond Butter Sandwich
• Walnut Butter Waldorf Wraps
• Open-Face Peanut Butter and Tomato Broil
• Chocolate-Hazelnut Paninis
• Roasted Eggplant Pita with Garlicky Lemon-Almond Sauce
• Peach-Almond Butter Quesadillas

And one of Robin’s personal favorites, these Thai Tofu-Vegetable Wraps…

Thai Tofu-Vegetable Wraps
Filled with baked tofu strips, crisp fresh vegetables, and a creamy, zesty sauce these wraps make a yummy lunch or a light supper. You can add more vegetables, if you like.  For an even quicker version, you can use a package of ready-made baked marinated tofu, although making it yourself is more economical.  In place of tofu, you can substitute seitan or soy curls. To make them gluten-free, use gluten-free flatbreads.

Ingredients:

• 8 ounces extra-firm tofu, cut into strips
• 2 tablespoons wheat-free tamari, divided
• Salt and ground black pepper
• 3 tablespoons cashew butter
• 1 tablespoon fresh lime juice
• 1/2 to 1 teaspoon natural sugar
• 1 teaspoon chili paste, or more to taste
• 1 cup shredded lettuce
• 1/2 cup shredded carrot
• 1/4 cup chopped red bell pepper
• 1/4 cup bean sprouts (optional)
• 2 tablespoons finely minced red onion or scallion
• 2 lavash flatbreads or large flour tortillas

Directions:

1. Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste. Bake until lightly browned, turning once about half- way through, about 20 minutes total. Remove from the oven and set aside to cool.
2. In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chili paste. Blend well.
3. In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
4. Spread the cashew mixture onto each flatbread, dividing evenly. Top with the vegetable mixture, spreading on the lower third of each wrap. Top the vegetables on each flatbread with strips of the reserved tofu.
5. Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.

Serves 2

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

10 Year Anniversary of the Northeast Blackout

This week saw anniversary of the Northeast Blackout. On August 14th, 2003, about 50 million people from Ohio to New England and even into Michigan and Ontario, Canada lost power. New York City commuters had to walk miles home across bridges or face being stranded, as the city's transit system came to a halting stop. While telephone systems remained operational, circuits quickly became overloaded so calls couldn't go through. Water systems in several areas lost pressure, forcing boiling advisories to be put into effect. Power was restored within hours in some areas, but others had to wait a few days before their electricity was turned back on.

The Northeast Blackout of 2003 was caused by an aging electric grid and a few overgrown trees. While the system has been upgraded since then, power outages can still be unpredictable and hit at any time. Anticipating emergencies and being prepared ahead of time can be the key to surviving events like the blackout of 2003. Vegan Unplugged by Jon Robertson with recipes by Robin Robertson is a pantry cuisine cookbook that also features a concise emergency preparedness section for everyone in the family, including companion animals. This handy book contains instructions on how to put together a Five-Day Meal Box to feed up to four people for five days, and how to personalize your home pantry for emergencies. The recipes are simple and easy to make using basic ingredients that can be found in most kitchens. Vegan Unplugged book is a must for those who want to be ready for crisis situations in these unpredictable times.

Vegan Unplugged for Nook and Kindle

Stay prepared with Vegan Unplugged and rough it in style with delicious pantry cuisine meals. Vegan Unplugged is available as a paperback, as well as digitally for Nook and Kindle, just make sure your batteries are charged before your power goes out.




Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Go Back to School With Nut Butter Universe

It's back to school season! Here in the US, children in the Midwest are already heading back to class, while those who live on the East and West Coasts are preparing to go back soon. School lunches can be tough for children who on a meatless diet, as options are limited in school cafeterias. Nut Butter Universe by Robin Robertson is here to help!

Nut Butter Universe has a chapter devoted to delicious sandwiches that will be welcome in any lunchbox. There are recipes for creative new twists on the classic peanut butter and jelly sandwich, such as the Flower Power Almond Butter Sandwich and Peach-Almond Butter Quesadillas. Thai Tofu-Vegetable Wraps and Walnut Butter Waldorf Wraps are also excellent lunchtime choices. Robin even provides a "Sandwiches Unlimited" chart in the chapter, so you never have to make the same sandwich twice!

If your young scholar one would prefer a salad, Nut Butter Universe has you covered there too. Cold Noodle Salad with Spicy Peanut Sauce makes for a delicious midday meal, as do Indonesian Gado-Gado and Roasted Niçoise Sald with Cashew Goddess Dressing.

If you're packing healthy snacks in your little one's lunch box, consider Robin's Handcrafted Granola Sunflower Bars or a slice of Walnut Butter Banana Bread. Smoke and Spice Almond Hummus and Crudité with Spicy Cashew Dip packed alongside cut veggies are also great choices, and the spice levels in both recipes can be altered to your child's taste.


Nut Butter Universe is packed with recipes that the whole family will enjoy for lunch and snack time, as well as for breakfast, dinner and even dessert. There are recipe for making your own nut butters, and there's even options for those who have nut allergies.  Pick up your copy today and make back to school season a little easier!



Photos by Lori Maffei.


Follow Vegan Heritage Press: Facebook • Twitter • Pinterest 

Go Back to College With Vegan Unplugged

Pasta with Creamy Pumpkin Sauce and Walnuts

August is here and college students everywhere are packing up and preparing to head back to school. College living often comes with mealtime challenges. Options are often limited to eating in a campus dining hall, eating fast food or trying to cook up something simple back in the dorm room. Vegan Unplugged by Jon Robertson and Robin Robertson is a pantry cuisine cookbook that can help college students cook up quick, easy and nutritious meals.

Curry in a Hurry

Students who aren't used to fending for themselves at dinnertime will learn how to make delicious meals such as Quick Bean Burritos, Tuscan Chickpea Stew, Curry in a Hurry and Moroccan-Spiced Vegetable Stew. All of the recipe in Vegan Unplugged use inexpensive ingredients are easy to find at any grocery store, most of which are canned or boxes, so refrigeration is not required. Vegan Unplugged also includes instructions on how to cook meals without the use of a stove, such as in a microwave or on a hot plate, so it's perfect for dorm room cooking. Comfort food dishes such as Pasta with Creamy Pumpkin Sauce and Walnuts, Nice Noodles with Spicy Peanut Sauce and Last Resort Lasagna will console students who might be away from home for the first time.

Chickpea Spread

Handmade snacks such as Chickpea Spread, Tapenade with Classy Crackers and Texas Twister Caviar come together in a flash, and are much healthier options than anything can be found in a vending machine. Easy-to-make treats like Almond Stuffed Dates, Tropical Energy Balls and Peanutty Granola Bars are prefect brain food to fuel late night study sessions.

Vegan Unplugged Paperback

Vegan Unplugged for Nook and Kindle

Vegan Unplugged is available in paperback as well as for Nook and Kindle.




Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Penne Primavera with Avocado Cashew Cream

August is here, and with it comes the reminder that summer is almost over. Children are preparing to go back to school and adults are making plans for their last few weekends of the season. This Penne Primavera with Avocado Cashew Cream from Robin Robertson's Nut Butter Universe captures the light, fresh tastes of summer and lets you savor them throughout the months to come. Penne pasta is used in this recipe, but any bite-sized pasta will work well. This dish is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance.

Ingredients:

• 12 to 16 ounces penne pasta
• 1 1/2 cups small broccoli florets
• 1 small carrot, thinly sliced
• 1 small zucchini or yellow squash, cut into 1/4-inch dice
• 1/2 cup raw cashews, soaked overnight and drained
• 1 to 2 garlic cloves, crushed
• 1 cup hot vegetable broth or water, or more if needed
• 1 to 2 ripe Hass avocados, halved 
and pitted
• 2 scallions, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• ground black pepper
• Plain unsweetened almond milk, if needed
• 1 cup grape tomatoes, halved lengthwise
• 1/3 cup chopped fresh basil leaves or parsley
• Whole fresh basil leaves, for garnish

Preparation:

1. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot.
2. While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed.
3. Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves.

Serves 4

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.


Follow Vegan Heritage Press: Facebook • Twitter • Pinterest 

July Author Round-Up

 

It's hard to believe that July is almost over and August will be here in just a few short days. We've had an eventful month here at Vegan Heritage Press. VHP authors Robin Robertson, Betsy DiJulio and Bryanna Clark Grogan were named in Holistic Nutrition Degree's 101 Leading Sites for Healthy Vegan Living. Our authors have been busy with quite a lot of other things as well. Here's what they've been up to:

Robin Robertson shared her recipe for Peach-Almond Butter Quesadillas from Nut Butter Universe in the July issue of Vegan Culinary Experience. The Marin Independent Journal said "even non-vegans would go nuts over Nut Butter Universe" and shares a few recipes from the book as well.

Practically Raw Desserts author Amber Shea Crawley shared her recipe for Tuxedo Cheesecake Brownies in Vegan Culinary Experience.

The Blooming Platter Cookbook author Betsy DuJulio has had a busy month! Her Vegan Gumbo recipe was featured on Navitas Naturals website and her recipe for Indian Cashew Swiss Chard, Kale or Spinach was featured on One Green Planet. Betsy's recipe for Lemon Verbena Shortbread Sandwich Cookies was also featured on One Green Planet, and it used fellow VHP author Bryanna Clark Grogan's Vegan Lemon Curd recipe as filling. Ms. Fit Magazine featured Betsy's recipe for Zucchini, Onion, and Yellow Squash Gratin in their article “Friday Favorite: Five Favorite Early Summer Veggies" a few weeks ago too.




Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Black-Bottom Peanut Butter Freezer Pie

This richly decadent Black-Bottom Peanut Butter Freezer Pie from Nut Butter Universe by Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Since there's no baking and it sets in the freezer, this pie is the perfect summertime dessert.

Ingredients:

Crust

·      1 1/2 cups vegan chocolate cookie crumbs

·      1/4 cup vegan butter, melted

Filling

·      1 quart vegan vanilla ice cream, softened

·      3/4 cup peanut butter

·      1/4 cup chopped peanuts


·      1 cup chocolate curls

Directions:

Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.

In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.

Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.

When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

Serves 8

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest 

Summer Berry Cheesecake

Sweet summer berries are in season this month! This light and luscious non-dairy cheesecake from Robin Robertson's Nut Butter Universe is the perfect dessert dish to serve them with.  The creamy goodness comes from cashews blended into a rich butter and combined with vegan cream cheese. Be
sure your berries are well-drained and blotted dry to remove any liquid.

Ingredients:

•  3/4 cup almonds, soaked overnight, then drained and blotted dry
• 3/4 cup soft pitted dates

• 1 cup raw cashews, soaked overnight, then drained and blotteddry

• 1/2 cup natural sugar

• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
•   2  (8-ounce) containers vegan 
cream cheese, at room temperature
•   1 1/2 cups fresh or thawed frozen 
strawberries, blackberries, or raspberries, well drained and blotted dry
• 2 tablespoons cornstarch
• Fresh berries and mint leaves, for garnish

Preparation:

1. Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds and the dates and process until finely ground. Press the mixture into the bottom of the prepared pan. Set aside. Preheat the oven to 350°F.
2. In a food processor or high-speed blender, combine the soaked and drained cashews, sugar, lemon juice, and vanilla, and process to a paste. Add the cream cheese, berries, and cornstarch,
   and blend until smooth and very creamy.   
3.  Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes. 
4. Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need
   to run a knife around the edge of the cake to separate it from the pan.) Serve garnished with fresh berries and mint. Cover and refrigerate any leftovers.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Vegan Grilling

Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson

For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that's not true, and it's time for us to take back the grill! Just about every food in the plant kingdom can be grilled - and they taste great when cooked this way.  We at Vegan Heritage Press have all of your grilling recipe needs taken care of with our vegan cookbooks. Here are some grilled dishes to celebrate the 4th of July with this week:

• Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
• Grilled Eggplant and Red Pepper Panini from World Vegan Feast by Bryanna Clark Grogan
• Grilled Romaine Hearts with Five-Spice Lime-Roasted Cashews from The Blooming Platter Cookbook by Betsy DiJulio 
• All-American Incrediburgers from American Vegan Kitchen by Tamasin Noyes
• Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Some great sides to serve at your cookout are:

• Red White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan
• Cajun Coleslaw or Arugula Potato Salad from Vegan Fire and Spice by Robin Robertson
• BLT Potato Salad or Homestyle Macaroni Salad from American Vegan Kitchen by Tamasin Noyes
• Crunchy Coleslaw with Creamy Cashew Dressing or Pecan Lovers Potato Salad from Nut Butter Universe by Robin Robertson

Whatever you choose to cook on the 4th, we hope you have a happy and delicious Independence Day!

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

If you’re hosting a vegan barbecue for the 4^th of July this week, these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Robin Robertson's Nut Butter Universe are the perfect dessert to end your meal with. Your guests will be amazed at how simple and delicious grilled fruit is. Creamy Pineapple-Coconut Peanut Sauce complements the fruit’s sweet flavor. Vary the fruit according to your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning.

Ingredients:

Sauce:

2 tablespoons vegan butter


1/2 cup natural sugar, plus more to sprinkle fruit


1/2 cup peanut butter

1/2 cup pineapple juice


1/2 cup unsweetened coconut milk

Fruit:

3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks

1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks

1 cup hulled strawberries

Preparation:

Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.

Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.

Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

Follow Vegan Heritage Press: Facebook • Twitter • Pinterest 

June VHP Author Round-Up

Another month is coming to an end, and, as usual, our authors have been busy. Here’s a recap of what they’ve been up to:

The Blooming Platter Cookbook author Betsy DiJulio was featured on Nasoya’s webite for her decadent Vegan Chocolate Nayo Cake. Betsy was also featured on Tofutti’s website for her creamy Vegan Caramelized Double Onion, Fresh Kale and White Bean Dip.

Amber Shea Crawley, author of Practically Raw and Practically Raw Desserts, shared some practical tips on how to stick to a vegetarian or vegan diet while eating out – even if plant-based dishes aren’t on the menu on LifeHacker.com. Amber believes that vegetarians and vegans should never have to relegate themselves to ordering a meager salad when dining out, and we couldn't agree more!

Robin Robertson, author of the recently released Nut Butter Universe, has had a busy  month! In addition to sharing her recipe for tasty Hawaiian Pineapple Tofu with the VegNews Recipe Club, Robin's Sriracha-Spiked Hummus from Nut Butter Universe was featured in Kathy Freston’s Daily Lean, her Szechuan Stir-Fry from Nut Butter Universe was featured on Oakland Veg's Meatout Monday and her recipe for Banh Mi Fajitas was featured on the Nasoya website.

Vegan Heritage Press founder and author of Vegan Unplugged Jon Robertson welcomed Vegan Publishers to world of, well, vegan publishing with a guest post on their blog.

If you’re looking for more pictures of decadent and delicious food, you can now find us on Food Gawker and Finding Vegan.



Follow Vegan Heritage Press: Facebook • Twitter • Pinterest