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.

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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.


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Father’s Day Cooking with Nut Butter Universe

Father’s Day is almost here, and for families across the U.S., it’s usually a day of relaxing in the sun and enjoying a meal cooked on the grill. Barbecuing isn’t usually associated with vegan cooking, but many tasty vegetable dishes can be cooked on the grill, and Robin Robertson has your Father’s Day meal covered with a menu from her latest book Nut Butter Universe. These dishes are so flavorful and creative, that they’re sure to please everyone in your family, regardless of dietary preference.

Start you meal off with Smoke and Spice Almond Hummus or Crudité with Spicy Cashew Dip.

Once the grill is fired up, you’ll be able to make Grilled Vegetables with Almond Romesco Sauce, along with some Nutty Buddy Burgers.

For a fun alternative to potato salad, serve Roasted Niçoise Salad with Cashew Goddess Dressing with your meal. Or maybe a side of Crunchy Cole Slaw with Creamy Cashew Dressing is more to your liking.

Barbecuing isn’t just for dinner dishes, as these delicious Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce are also cooked up on the grill, and they make for the perfecting ending to this delicious summertime meal.

Photos by Lori Maffei.

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Fresh Strawberry Pancakes

Spring and the warm weather it has brought with it has us thinking about ripe and juicy farm-stand fruit. This recipe from The Blooming Platter Cookbook by Betsy DiJulio is made with fresh strawberries and is perfect for a springtime brunch with friends and family. A few of the ingredients may seem non-traditional, but you'll have to trust us when we say these pancakes are spectacularly delicious. Serve them with fresh mint and Balsamic-Maple syrup to compliment the sweet strawberry flavor.

Ingredients:
Pancakes:

• 1 1/2 cups soy milk

• 1 tablespoon balsamic vinegar 
• 1/2 cup whole-wheat flour

• 1/2 cup self-rising flour

• 4 tablespoons self-rising cornmeal 
• 2 tablespoons granulated sugar 
• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda
  1 cup finely diced fresh strawberries 
• 4 fresh mint leaves, stacked, tightly rolled, and sliced thinly
  2 tablespoons vegan butter or vegetable oil 

Balsamic-Maple Syrup:

• 1/2 cup finely diced fresh strawberries 
• 1/2 cup pure maple syrup

• 1 1/2 to 2 teaspoons balsamic vinegar

• 4 fresh mint leaves, stacked, tightly rolled and thinly sliced

• Freshly ground black pepper

• Optional Garnishes: sprigs of fresh mint and whole fresh strawberries

Preparation:

1. Pancakes: Preheat the oven to 250ºF. In a small bowl, whisk together the soy milk and balsamic vinegar. Set aside to curdle. In a medium mixing bowl, combine both flours, the cornmeal, sugar, baking powder, and baking soda. Mix well, make a well in the center, and pour in the soy milk mixture. Whisk together until well combined. Stir in diced strawberries and set aside. 
2. Melt 1 tablespoon of the vegan butter in a large skillet or griddle over medium-high heat. Using a 1/4 cup measure, ladle the pancake batter onto the hot skillet, making pancakes, two at a time. 
3. Cook 2 minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another 2 minutes on the reverse. Add the remaining 1 tablespoon vegan butter, if needed. If pancakes are cooking too quickly, reduce the heat to medium.  
4. When cooked through, transfer the pancakes to plates or a serving platter, keep warm in the oven and repeat with remaining butter and pancake batter. 
5. Balsamic-Maple Syrup: In a saucepan, combine the strawberries, maple syrup, vinegar, mint leaves, and a few grindings of black pepper. Stir to combine and heat gently over medium heat until hot. Do not boil. Serve the pancakes hot, topped with the syrup, and garnished with mint leaves and a strawberry, if using.   

Serves 4

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.


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March is Nuts!

Did you know that March is National Peanut Month? Well, now you do! It first began as National Peanut Week in 1941 and then in 1974 it was expanded into a month long celebration. In fact, March kicked off with National Peanut Butter Day on the 1st. And if that weren't enough nuttiness, today is National Pecan Day.

Robin Robertson's Nut Butter Universe celebrates peanuts, pecans and more, as it's jam packed with creative ways to make delicious, protein-rich recipes for breakfast, lunch, dinner, dessert, and snacks - all using nuts and nut butters. Just a small amount of nut butter can add great texture, flavor, and nutrition to your meals.

Celebrate March's nuttiness with a Peanut Butter and Banana Smoothie and Cranberry-Pecan Butter Muffins.

This Szechuan Stir-Fry with Fiery Peanut Sauce is full of peanutty deliciousness.

Who could say no to scrumptious home-made peanut butter cups?

This Black Bottom Peanut Butter Freeze Pie makes a for a sweet treat any time of the year!

March may almost be over, but the amazing recipes in Nut Butter Universe will have you cooking year round.  Nut Butter Universe is now available for both Kindle and Nook so you can take it with you wherever you go!


Photos by Lori Maffei.

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The Blooming Platter Cookbook Giveaway

March is here which means spring is just around the corner! Soon the dreary grey of winter will be replaced with color as everything around us starts to bloom. We're looking forward to plates full of farm fresh vegetables and juicy, sun-ripened fruits.  

The Blooming Platter Cookbook by Betsy DiJulio is perfect for spring cooking, as it's full of recipes that celebrate fresh, seasonal produce. This book features a wide range of recipes from easy home-style dishes to creative upscale fare including American favorites and global cuisines. The mouthwatering recipes include:

• Sassy Springtime Rolls
• Black Bean and Roasted Corn Salad
• Macadamia Shortbread Tart with Lemon Mousse and Fresh Berries
• Blueberry and Lemon Verbena Pancakes
• Chocolate-Orange Mousse
•  Zucchini-Stuffed Shells with Blooming Marinara Sauce 

The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, desserts and brunch, all divided by season. Recipe variations and menu suggestions will help you apply your own creativity in the kitchen.

To kick off the spring season, we're giving away a copy of The Blooming Platter Cookbook to one lucky winner. Enter the contest below.  (US residents only please.) The contest ends at midnight EST on March 8th.

Chocolate Macadamia Truffles with Coconut

What's Valentine's Day without chocolate? These decadent truffles from Nut Butter Universe by Robin Robertson are easy to make and are sure to please your sweetie!

Ingredients:

• 1 1/3 cups shredded unsweetened coconut
• 1/3 cup semisweet vegan chocolate chips
• 1/3 cup macadamia butter
• 3 tablespoons coconut milk
• 2/3 cup confectioners’ sugar

Directions:

1. Finely chop the coconut by pulsing it in a food processor. Set aside.
2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use

Makes 12 truffles


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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Hunan Vegetable Stir-Fry

Sunday is Chinese New Year, and we're about to enter into the year of the snake. Ancient Chinese wisdom says a Snake in the house is a good omen because it means your family will not starve. The snake zodiac sign symbolizes gratefulness, materialism, mystery and intelligence. Being born into the year of the snake is considered lucky, as tradition says snakes will have bright futures.

It's a Buddhist tradition that no animal is harmed on the first day of the lunar new year, so this Hunan Vegetable Stir-Fry from Robin Robertson's Vegan Fire and Spice is perfect for vegans and omnivores alike. In Chinese culture vegetables are a symbol of purification, so they're often eaten at the start of year for a fresh start. This stir-fry is versatile and can be made by using different vegetables or with the addition of tofu or seitan.

Ingredients:

• 1/2 teaspoon hot red pepper flakes
• 1 1/2 teaspoons red wine vinegar
• 1/2 cup tomato puree
• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon sugar, or a natural sweetener
• 2 tablespoons cold-pressed canola oil
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1 pound bok choy, thinly sliced
• 1 large carrot, shredded
• 4 ounces snow peas, trimmed
• 8 ounces mushrooms, sliced

Directions:

1. Soak the red pepper flakes in the wine vinegar in a small bowl for 30 minutes.
2. In another small bowl, combine the tomato puree, sherry, soy sauce, sesame oil, and sugar, and set aside.
3. Heat the canola oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, bok choy, carrot, and undrained red pepper flakes, and stir-fry for 2 minutes. Add the snow peas and mushrooms and stir-fry for 3 minutes longer. Add the reserved sauce and cook until heated through.

Serves 4

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

Spicy Balsamic Maple Wingz

Super Bowl Sunday is just a few days away and people across the country are planning their viewing party menus. Hot wings rank high on the list of football snack foods, but they're something not usually found at a vegan table. You no longer need to forgo the game day favorite because Tamasin Noyes has created this delicious meatless Balsamic Maple Wingz recipe, originally found in her cookbook American Vegan Kitchen. Don't let the long list of ingredients intimidate you - this recipe comes together quickly and is sure to please party-goers this weekend.

Ingredients:
Sauce:

• 2 tablespoons balsamic vinegar

• 2 tablespoons maple syrup
• 
1/3 cup plus 1 tablespoon hot sauce

Simmering Broth:

• 6 to 8 cups chilled vegetable broth

• 1 tablespoon nutritional yeast

• 1/2 tablespoon chicken-flavored vegan bouillon paste

• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Wingz:
Dry Ingredients:

• 1 1/4 cups vital wheat gluten

• 1 tablespoon all-purpose flour

• 1 tablespoon whole wheat flour

• 1 tablespoon instant tapioca

• 3 tablespoons nutritional yeast

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried rosemary
• 
1/2 teaspoon dried thyme
• 
1/2 teaspoon salt


Wet Ingredients:


• 2 cloves garlic, minced
• 
1 tablespoon olive oil
• 
1 cup chilled vegetable broth

• 1/2 teaspoon browning sauce

• 1/2 teaspoon chicken-flavored veganbouillon paste

Breading:

• 1/2 cup soy milk

• 1/3 cup all-purpose flour

• 1 cup panko crumbs

• 1 tablespoon smoked paprika
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt, divided

• 1/4 teaspoon black pepper
• Canola oil, for frying

Directions:

1. Sauce: In a small bowl, combine the vinegar, maple syrup, and hot sauce. Mix well and set aside. 
2. Broth: Combine the ingredients for the simmering broth in a large saucepan and set aside. 
3. Wingz: Combine the dry ingredients in a large bowl and mix well. Combine the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients and mix with a fork. Transfer to a work surface and knead a few minutes until the dough forms a cohesive ball.
4. Shape the seitan into an 8 x 10-inch rectangle, then cut into 1-inch strips. Cut each strip into 3 pieces. Add the seitan pieces to the cold broth and bring to a simmer, but do not boil. Simmer gently in the broth for 1 hour 15 minutes, then let cool. At this point, the seitan may be packaged in airtight containers and refrigerated for up to 1 week or frozen for up to two months. 
5. Breading: Pour the soy milk and 1/4 of the teaspoon salt into a shallow bowl. Line a baking sheet with paper towels or a brown bag for draining. 
6. Combine the flour and 1/4 teaspoon of the salt in another bowl. In a separate shallow bowl, combine the panko, paprika, thyme, remaining 1/4 teaspoon salt, and the pepper.
7. Dip the seitan pieces in the soy milk, then dredge in the flour mixture. Dip in the soy milk again, then in the panko mixture, pressing some of the crumbs onto the seitan.
8. Heat 1/4-inch oil in a large skillet over medium heat. Add the wingz and cook for about 2 minutes per side, until golden brown. Drain on the prepared baking sheet. Toss with the sauce and serve hot.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.


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Fried Avocado Wedges

Super Bowl Sunday is almost upon us! The NFL estimates that Americans will throw about 20 million Super Bowl parties on Sunday, and it's believed that approximately 80 million pounds of avocados will be consumed. That's a lot of guacamole!

This recipe for Fried Avocado Wedges from Tamasin Noyes's American Vegan Kitchen is perfect for Super Bowl parties and is sure to please your guests. Double the recipe if you're expecting a lot of people because these snacks will go quickly! Peel and slice the avocados just before frying to prevent discoloration, and store the ripe avocado in the refrigerator until ready to use for the clean cut slices.

Ingredients:

• 3/4 cup all-purpose flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon all purpose spice blend

• Pinch black pepper
• 
3/4 cup vegan Mexican-style beer, such as Corona

• Juice of 1/2 lime

• Canola oil, for frying
• 
2 ripe Hass avocados, peeled, pitted and cut into 8 wedges

• 1/4 cup finely ground cornmeal
• Tomato salsa, for serving

Directions: 

1. In a medium bowl, whisk together the flour, salt, spice blend, and pepper. Whisk in the beer and lime juice. Add additional beer or flour if needed for a dipping consistency that coats the avocado but isn’t too heavy.
2. Heat the oil in a deep fryer or large skillet to 375°F. Line a baking sheet with paper towels or a brown bag for draining. Preheat the oven to 250°F.
3. Place the cornmeal on a plate. Coat the wedges in the corn- meal, then dip them in the batter. Working in batches, fry the avocados until golden, about 5 minutes. Drain on the baking sheet then transfer to an ovenproof platter and place in the oven to keep warm until the frying is complete. Serve imme- diately with a small bowl of salsa for dipping.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.


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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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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.