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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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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.

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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.

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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.

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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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Apple-Almond Butter Pancakes

Forget peanut butter and chocolate – almond butter and apples are two great foods that taste great together and now this delicious flavor combo can be enjoyed pancake form. We're betting Dad would love to start off his Father's Day celebrations on Sunday with a big batch of Apple-Almond Butter Pancakes from Robin Robertson's Nut Butter Universe.

For gluten-free, use gluten-free flour. This recipe makes eight pancakes.


Ingredients

• 1 1/2 cups all-purpose flour

• 1 tablespoon natural sugar

• 2 teaspoons baking powder
• 1/4 teaspoon salt

• 1 1/2 cups almond milk

• 1/2 cup apple juice

• 3 tablespoons almond butter
• 1 teaspoon vanilla extract

• 1 large apple, peeled, cored, and chopped
• 2 tablespoons chopped roasted almonds

Preparation

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
3. Pour into the flour mixture, stirring with a few swift strokes until just moist. Fold in the chopped apple and almonds.
4. Preheat the oven to 200°F. Lightly oil a griddle or non- stick skillet and heat until hot. Ladle about 1/4 cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes.
5. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.

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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Asian Spring Rolls with Spicy Peanut Sauce

It's the time of year where warm weather has us craving fresh, crips vegetables, but the heat is keeping us from turning our ovens on. These Asian Spring Rolls with Spicy Peanut Dipping Sauce from Robin Roberson's Nut Butter Universe are ideal for hot summer days, because they require no cooking. They're perfect for appetizers or snacks, or even a light lunch.

Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this recipe soy-free, use coconut aminos in place of the tamari.

Ingredients:
Sauce
·      1/4 cup peanut butter
·      
2 tablespoons wheat-free tamari
·      1/4 cup water

·      1 tablespoon rice vinegar

·      1 tablespoon fresh lime juice

·      1 teaspoon finely minced garlic

·      1 teaspoon natural sugar

·      1/2 teaspoon red pepper flakes, or to taste

·      1 tablespoon minced cilantro leaves
Spring rolls
·      8 rice paper wrappers

·      8 Boston lettuce leaves or other soft leaf lettuce

·      1 1/2 cups shredded carrot
·      
1 cup fresh bean sprouts

·      1 ripe avocado, peeled, pitted and cut into strips
·      
1/2 cup chopped cilantro


Preparation:
Sauce: In a small bowl or food processor, combine the peanut butter, tamari, water, vinegar, lime juice, garlic, sugar, and red pepper flakes until well blended. Taste to adjust the seasonings. Add more water if the sauce is too thick. Set aside while you make the spring rolls, or cover and refrigerate until ready to use. Add minced cilantro to the sauce just prior to serving time.

Spring Rolls: Dip a wrapper into a shallow bowl of warm water just long enough to soften. Remove the wrapper from the water and place on a piece of plastic wrap on a flat work surface. Place a lettuce leaf on top of the wrapper and arrange a small amount of the carrots, sprouts, avocado, and chopped cilantro on the bottom third of the lettuce leaf. Bring the bottom edge of the wrapper over the filling and fold in the sides tightly. Use your finger to spread water along the top edge and roll tightly, using the plastic wrap to help roll it up.

Place the roll seam side down on a serving platter. Repeat with the remaining wrappers, lettuce, and filling ingredients. When assembly is finished, serve the rolls with the peanut sauce for dipping.

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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VHP Authors Across the World Wide Web

Vegan Heritage Press authors have been busy lately, so you may have seen them around the internet. If you missed them, fret not – here’s a recap of what they’ve been up to.

 Nut Butter Universe author Robin Robertson was recently featured on Yummly.com as a guest blogger. She shared her Linguine with Thai Pesto recipe, which is a fabulous fusion dish made with an Asian-style pesto and Italian pasta.

http://www.yummly.com/blog/2013/05/vegan-linguine-with-thai-pesto

Amber Shea Crawley’s Enlightened Carrot Cake was featured on the China Study’s community website. Amber’s delicious recipe from her book Practically Raw Desserts is gluten-free, oil-free, low-fat, and under 300 calories per serving.

http://www.thechinastudy.com/practically-raw-desserts-author-amber-shea-crawleys-enlightened-carrot-cake/

The Blooming Platter Cookbook author Betsy DiJulio recently did a Cocina Mexicana food feature for VegNews Magazine, and she created so many recipes that there just wasn’t room enough for all of them in the magazine. The rest of Betsy’s mouthwatering Mexican-inspired creations were featured on VegNews Magazine’s website. http://vegnews.com/articles/page.do?pageId=5726&catId=2

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Indonesian Gado-Gado

Monday is Memorial Day, the unofficial start of summer. People across the U.S. will be headed to their backyards, their favorite parks and maybe even the beach to celebrate. This Gado-Gado from Robin Robertson's Nut Butter Universe is a great salad to share at potlucks and picnics, and it's the perfect side dish to serve at cookouts. The flavor improves with time, so plan on making this crunchy salad the day before you plan on serving it.

Ingredients:

• 1 tablespoon neutral vegetable oil or 1/4 cup water
• 2 shallots, chopped

• 1 large clove garlic, chopped
• 1/2 cup peanut butter
• 1 1/2 tablespoons wheat-free tamari

• 1 1/2 tablespoons fresh lemon juice

• 1 teaspoon natural sugar

• 1/4 teaspoon cayenne

• 3/4 cup unsweetened coconut milk
• 2 cups green beans, cut into 1-inch lengths

• 1 cup small cauliflower florets
• 2 carrots, shredded

• 2 cups shredded cabbage

• 1 cup fresh bean sprouts
1/3 cup roasted peanuts

Preparation:

1. Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend.
2. Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed.
3. Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve.

Serves 6

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

Health Benefits of Nuts

Are you nuts for nuts? Then you're in luck! Nuts have many nutritional benefits, making them a great addition to a healthy diet. If you're worried about gaining weight from the fat content in nuts, a new report published last week by the American Journal of Clinical Nutrition will help ease your mind. The report reviews 31 different studies and found that people can add nuts into their diets without gaining weight. In fact, the study shows that people who added nuts to their diets and people who replaced other foods with nuts lost an average 1.4 pounds more than those who didn't eat any nuts at all. The nut-eaters studied also reduced their waist sizes by more than half an inch.

Nuts - and of course nut butters - contain  protein, calcium,  potassium, essential fatty acids, fiber, and phytosterols.  They are also rich in vitamins E, B6, folate, thiamin, riboflavin, niacin, pantothenic acid, selenium, iron, zinc, and magnesium. Studies have shown that heath benefits from nuts include stress reduction, protection against certain cancers, a lower risk of health disease and improved brain health. A lower risk of diabetes and high blood pressure has also been seen in people who added nuts to their diets. The fiber, protein and unsaturated fats in nuts has also been known to suppress hunger.

 What a great incentive for cooking from Robin Robertson's newest book Nut Butter Universe! Just a small amount of nut butter can add great texture and flavor to your meals, and Robin has you covered with recipes for breakfast, lunch, dinner, dessert and even snacks. Here are just a few of Robin's mouth-watering recipes, all enriched by delicious nut and seed butters: Artichoke Walnut Butter Bisque, Roasted Tahini Cauliflower, Roasted Niçoise Salad with Cashew Goddess Dressing, Grilled Vegetables with Almond Romesco Sauce, Penne Primavera with Avocado Cashew Cream, Ginger-Walnut Scones, Chocolate Macadamia Truffles, and many more.

Nut Butter Universe is available from Amazon, Barnes and Noble and your local independent bookstore.


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Nut Butter Universe Giveaway Winner

We have a winner in our Nut Butter Universe giveaway! It's April, whose favorite nut butter is sunflower seed butter. Congratulations, April! Please check your email for a message from Dianne.

Nut Butter Universe by Robin Robertson is chock-full of recipes that range from starters, soups, and sandwiches, to main dishes, breakfasts, and desserts, all using delectable butters made from peanuts, cashews, Brazil nuts, macadamias, chestnuts, almonds, and more. 

Recipes include:
•    Apple-Almond Butter Pancakes
•    Thai Tofu-Vegetable Wraps
•    Asian Spring Rolls with Spicy Peanut Dipping Sauce
•    Penne Primavera with Avocado Cashew Cream
•    Peanut Butter Cups
•    Summer Berry Cheesecake


The book has recipes for making your own nut butters and options for those with nut allergies. It also contains an informative Foreword by Julieanna Hever, the Plant-Based Dietician, which explains the health benefits of nuts and nut butters. Nut Butter Universe is a must have for any cookbook library! It's available from Amazon, Barnes and Noble and your local independent bookstore.



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Mother's Day Menu

Looking for ideas for what to cook mom for Mother's Day on Sunday? Look no further than the pages of Robin Robertson's newest book Nut Butter Universe! Nut Butter Universe is packed with mouth-watering recipes for breakfast, lunch, dinner, dessert and snacks, and Mom is sure to love every one of them!

If you're having brunch with Mom, chances are she'd love a stack of warm Apple-Almond Butter Pancakes! Or how about some delicious Mushroom-Cashew Breakfast Burritos? Fresh baked Ginger-Walnut Scones are also an excellent choice for Sunday brunch.

If you're cooking dinner for Mom, Nut Butter Universe has you covered from appetizers to dessert. Your meal can begin with crisp Spinach-Walnut Crositini or delectable Belgian Endive with Pineapple Macadamia Cream Cheese. Tasty Penne Primavera with Avocado Cashew Cream makes an excellent main course, and we're betting Mom would love a slice of rich and creamy Summer Berry Cheesecake for essert.

Instead of cooking a meal for Mom, you just make her a batch of Chocolate Macadamia Truffles with Coconut and give her the gift of her own copy of Nut Butter Universe!

Chocolate Macadamia Truffles

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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Nut Butter Universe Giveaway

We're celebrating Mother's Day all week long here at Vegan Heritage Press! And as part of the celebration, we're giving away a copy of Robin Robertson's Nut Butter Universe.

Nut Butter Universe is chock-full of recipes that range from starters, soups, and sandwiches, to main dishes, breakfasts, and desserts, all using delectable butters made from peanuts, cashews, Brazil nuts, macadamias, chestnuts, almonds, and more.

Here is just a sampling of Robin’s mouth-watering recipes, all enriched by luscious nut and seed butters:

•    Apple-Almond Butter Pancakes
•    Thai Tofu-Vegetable Wraps
•    Asian Spring Rolls with Spicy Peanut Dipping Sauce
•    Penne Primavera with Avocado Cashew Cream
•    Peanut Butter Cups
•    Summer Berry Cheesecake


Win a copy of Nut Butter Universe by following the instructions below. The contest ends at midnight EST on May 12th. US residents only. Good luck!



Photos by Lori Maffei.