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.


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Celebrate Vegan Pizza Day with Amber Shea Crawley

Saturday, June 29th is Vegan Pizza Day! Since summer is now in full swing and it’s too hot to turn the oven on, we’re celebrating with this Italian “Sausage” Pizza from Amber Shea Crawley’s Practically Raw.

Don’t let the long list of ingredients scare you off - this recipe comes together pretty quickly. If you’re too impatient to make your own nut cheese, you can use store bought vegan cheese instead. You can also replace the “sausage” with your favorite pizza toppings. Try bell pepper strips, chopped olives, sliced mushrooms, diced red onion, fresh basil, or anything else you please.


Ingredients:

For the Crust
:

• 1 very large or 2 medium zucchini, peeled and chopped (about 3 cups)
• 1 small clove garlic, peeled
• 2 tablespoons nutritional yeast
 
• 2 tablespoons almond butter
• 2 tablespoons olive oil

• 2 teaspoons lemon juice
• 
1 teaspoon dried basil

• 1 teaspoon ground oregano

• 1 teaspoon sea salt

• 1 cup oat flour

• 1 cup buckwheat flour

• 3/4 cup ground flaxseed

For the Pizza Sauce: 

• 1⁄2 cup sundried tomatoes, soaked for 30 minutes and drained
• 1 small ripe tomato, cored, seeded, and chopped

• 1 small pitted date

• 1 small clove garlic, peeled

• 1 tablespoon nutritional yeast

• 2 teaspoons olive oil

• 1 teaspoon ground oregano
• 1⁄2 teaspoon fennel seeds

• 1⁄2 teaspoon sea salt
 
• 1⁄2 to 3⁄4 cup filtered water, as needed to thin

For the “Sausage”:

• 1 cup dry walnuts

• 1 small clove garlic, peeled
• 2 tablespoons tamari
• 2 teaspoons fennel seeds
• 1 teaspoon dried basil
• ½ teaspoon dried oregano

• ½ teaspoon lemon juice
• ½ teaspoon crushed red pepper flakes (optional)

For the “Cheese”:

• 1 cup macadamia nuts or cashews, soaked for 2 to 4 hours and drained
• 1/2 cup filtered water

• 1/2 teaspoon probiotic powder
• 1 teaspoon nutritional yeast
• 1/2 teaspoon lemon juice
• 1/2 teaspoon sea salt

To Serve:

• Freshly cracked black pepper

Preparation:
For the Crust
:
Combine the zucchini, garlic, nutritional yeast, almond butter, oil, lemon juice, basil, oregano, and salt in a food processor or high speed blender and process until smooth, scraping down the sides as necessary. 
Add the flours and blend again until smooth.
 Add the flax and blend until well‐incorporated.
The batter will be very thick and sticky.
Make it Raw: In 8 portions, scoop the batter onto two Teflex‐lined dehydrator trays (4 scoops per tray). Using a spoon or small offset spatula (moistened with water), spread each portion into a round crust shape about 1⁄4 inch thick. Dehydrate for 2 hours, until dry on top, then flip over onto a mesh‐lined tray and peel off the Teflex sheet. Dehydrate for 4 to 6 more hours, until firm (though not crisp).
Make it Cooked: Preheat the oven to 350°F and grease a baking sheet with coconut oil. In 8 portions, scoop the batter onto the baking sheet. Using a spoon or small offset spatula (moistened with water), spread each portion into a round crust shape about 1/4 inch thick. Bake for 8 minutes, then flip the crusts over with a spatula. Bake for 7 to 8 more minutes, until dry and lightly browned. Let cool for at least 10 minutes before handling.

For the Sauce
:
Combine combine all sauce ingredients, including 1/2 cup water, in a high‐speed blender and blend to combine.
 Add more water, 2 tablespoons at a time, as needed to help it blend smoothly.

For the Sausage:

Combine the walnuts and garlic in a food processor and pulse until coarsely ground. Add all remaining sausage ingredients and pulse until well‐combined.

For the Cheese:
Combine the nuts, water, and probiotic powder in a high-speed blender and blend until completely smooth. Line a strainer or colander with a double layer of cheesecloth, letting the excess cheesecloth hang over the sides. Place the strainer over a large bowl and pour the cheese mixture into the cheesecloth, then fold the excess over the cheese so it is covered. Place a weight on top that is heavy enough to gently compress the cheese without pushing it through the cheesecloth. Place the bowl with the strainer on the countertop for 24 hours to allow the cheese to culture at room temperature.
After at least 24 (and no more than 48) hours, take the cheese out of the strainer and unwrap it from the cheesecloth, placing it in a small bowl. Add the nutritional yeast, lemon juice, and salt and stir thoroughly with a wooden spoon to incorporate. Place in the refrigerator to chill for at least 8 hours or overnight before using.

Serving the Pizza:
Top each pizza crust with 3 tablespoons of the pizza sauce. Scatter the “sausage” bits evenly across the pizzas. Crumble 2 tablespoons of the Basic Nut Cheese onto each pizza. Top with freshly cracked black pepper, and serve.

Substitutions:
▪       Tomato: 1/2 small red bell pepper, stemmed, seeded, and chopped
▪       Date: 1 teaspoon agave nectar, coconut nectar, or any other liquid sweetener
▪       Basic Nut Cheese: 1 cup store-bought vegan shredded mozzarella cheese
▪       Tamari: soy sauce, nama shoyu, or liquid aminos


Makes 8 personal pizzas  

 

 

From Practically Raw by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press. 

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Seitan Satays with Ginger-Peanut Sauce

Did you know that today is National Something on a Stick Day? It's true! We're not really sure how or when this "holiday" started, but we do know that the best way to celebrate is to skewer something delicious! These Seitan Satays with Ginger-Peanut Sauce from Robin Robertson's Vegan Fire and Spice seem like just the perfect dish for the occasion. Satays are traditionally served as an appetizer, but these would be just as tasty as a main dish.

Ingredients:

• 1 pound seitan, cut into 1/4-inch slices

• 1/2 cup water
• 
4 tablespoons soy sauce

• 3 teaspoons natural sugar
• 1 garlic clove, minced
• 1 cup vegetable broth
• 1/3 cup peanut butter

• 2 teaspoons minced fresh ginger
• 
1 tablespoon fresh lime juice
• 1/4 teaspoon cayenne 
• Orange slices

Preparation:

1. Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
2. While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
3. Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.

Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  

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Italian Easter Pie

Easter will be here in just a few days, and we're getting ready to don our bonnets and hunt for tofu eggs. Okay, not really but we are looking forward to this Italian Easter Pie from Robin Robertson's Vegan Fire and Spice. Traditionally, this savory pie features hot sausage, ricotta cheese, and eggs, but, thanks to vegan sausage and tofu, we can make a plant-based version that’s rich and satisfying. Called by many names in different regions of Italy, Robin's family just called it Easter Pie because her mother only made it at Easter time.

Ingredients:

• 2 cups unbleached all-purpose flour

• 3/4 cup non-hydrogenated vegan margarine 
• 1/4 teaspoon sugar, or a natural sweetener

• 1 1/2 teaspoons salt

• 1/4 cup water

• 1 pound vegan sausage, crumbled

• 2 pounds firm tofu, drained and crumbled
• 
1/4 cup nutritional yeast or vegan parmesan

• 1/4 cup minced parsley

• 1 teaspoon ground fennel seed

• 1 teaspoon hot red pepper flakes

• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon cayenne

• 1/4 teaspoon paprika

Preparation:

1. Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/2 tea- spoon of the salt. With the machine running, add enough of the water until a dough ball forms. Separate the dough into two equal balls, and set aside.
2. In a large bowl, combine the vegan sausage, tofu, nutritional yeast, parsley, remaining salt, ground fennel seed, red pepper flakes, black pepper, cayenne, and paprika. Mix well. Taste and adjust seasoning.
3. Roll out the dough into two 11-inch rounds. Place the bottom crust in a 10-inch pie plate, and spread the filling mixture over it. Cover with the top crust, pinching the edges, and prick with the tines of a fork. Bake for 1 hour or until the crust is golden brown.

Serves 8
 

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  

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Mashed Potatoes with Sautéed Chard and Garlic

Saint Patrick's Day is just a few days away, and people all over will be donning their finest green attire and celebrating with feasts consisting of Irish stew, soda breads, vegan corned "beef" and cabbage. This recipe for Mashed Potatoes with Sautéed Chard and Garlic from Bryanna Clark Grogan's World Vegan Feast is a Mediterranean take on the classic Irish potato and cabbage dish colcannon.

Ingredients:

• 2 pounds yukon gold potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 
3/4 pound green swiss chard, tough stems removed and cut into 1/4-inch thick slices 
• 6 cloves garlic, thinly sliced
• 
1/2 cup hot nondairy milk

• 1/2 teaspoon salt
• 
freshly ground black pepper

Preparation:

1. Place a metal colander or steamer insert in large pot or Dutch oven. Add enough water to barely reach the bottom of the colander. Bring the water to a boil over high heat. Transfer the potato chunks to the steamer/colander, cover the pot and reduce the heat to medium-high. Cook the potatoes for 20 to 25 minutes or until the potatoes are soft and the tip of a paring knife inserted into a potato chunk meets no resistance.
2. While the potatoes cook, sauté the garlic and chard in hot olive oil in a large skillet over medium-high heat. Keep stirring, adding a tiny bit of water or broth if necessary, but the chard should exude its own liquid. When all of the liquid has evaporated and the garlic and chard are tender (but still bright green), remove from heat and set aside with a lid over the skillet to keep it warm.
3. Set a potato ricer or food mill over the empty pot. Working in batches, transfer the potatoes to the hopper of the ricer or food mill and press or grind them through the holes, removing any potatoes that stick to the bottom. Press all the potatoes through the ricer or food mill into the pot. If you do not have a ricer or a food mill, transfer the potatoes to the pot, which has been drained of water and mash with a potato masher. 
4. Stir in the salt until well-mixed. Stir in the hot milk and beat the potatoes with a wooden spoon until they are smooth and fluffy. Add the chard and garlic and lots of black pepper. Mix well and taste for salt. Serve immediately.

Serves 6


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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Jumpin’ Jambalaya

Mardi Gras is tomorrow, and what better way to celebrate than with Jumpin' Jambalaya from Robin Robertson's Vegan Fire and Spice? The term jambalaya is believed to derive from the French word “ jambon,” which means ham. Traditional jambalaya is a rice and tomato dish made with a selection of whatever ingredients happen to be on hand. This recipe shows how well the tradition translates in a vegan kitchen. If seitan is not “on hand,” add more beans. Another tasty addition is sliced Tofurky sausage links. To tone down the heat, omit the chiles and cut back on the Tabasco. 

Ingredients:

• 2 tablespoons cold-pressed canola oil 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 2 hot chiles, seeded and minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon filé powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 teaspoons Tabasco
• 8 ounces seitan, cut into 1-inch pieces
• 1 1/2 cups cooked or 1 (15.5-ounce) can kidney beans, drained and rinsed 
• Freshly cooked rice 

Directions:

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pep- per, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and Tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook 5 minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional 10 minutes to blend the flavors. Serve over rice.

Serves 4 

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press. 

Cheesy Broccoli Soup

The official release date of Robin Robertson's Nut Butter Universe is just a few weeks away, and all of us here at Vegan Heritage Press are super excited for it to come out! Robin shared the recipe for her delicious Cheesy Broccoli Soup on her blog recently, and since most of the country is in the middle of a brutal cold weather snap we thought this was the perfect dish to warm up with today. 

See the recipe on Robin's blog at: http://robinrobertson.com/cheesy-broccoli-soup/

Nut Butter Universe is available for preorder now on Amazon.


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Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

Ingredients:

• 1 tablespoon olive oil

• 12 medium green onions, sliced 1/8-inch thick

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 1/2 teaspoons smoked sweet paprika (pimentón)

• 5 cups chicken-style vegan broth
• 
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
• 
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

• 1 cup canned diced tomatoes and juice or sauce
• 1 small chipotle chile in adobo sauce, minced

• 1/2 cup chopped fresh cilantro or flat-leaf parsley
• garnishes (all or a few): tortilla chips; avocado
  cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges

Directions:
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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North African Pumpkin Stew

Cold winter weather calls for warm, hearty meals like this North African Pumpkin Stew from Vegan Fire and Spice by Robin Robertson. This dish comes together quickly so dinner will be ready before you know it! Be sure to use the small pie pumpkin for this recipe, not the large jack-o’-lantern kind. You can also use a winter squash such as butternut or buttercup.

Ingredients:  

• 1 tablespoon cold-pressed canola oil
• 1 large yellow onion, chopped
• 4 garlic cloves, finely minced
• 2 small, fresh hot chiles, seeded and chopped
• 1 teaspoon grated fresh ginger 
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 pounds pumpkin or winter squash, seeded, peeled, and cut into 1/2-inch dice
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 1/2 cups water
• 1 teaspoon dark brown sugar, or a natural sweetener
• Salt and freshly ground black pepper
• 1 1/2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, chiles, ginger, cumin, cinnamon, and cloves, and cook, stirring, for 1 to 2 minutes. Add the pumpkin and toss until evenly coated with the spices. Stir in the tomatoes, water, sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Add the beans, cover, and simmer until the vegetables are tender, about 45 minutes. 
Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.