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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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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Maple Streusel Coffee Cake Squares

These Maple Streusel Coffee Cake Squares from Amber Shea Crawley's Practically Raw Desserts are a perfect summertime dessert as they don't require a hot oven to prepare and they can be eaten right out of the fridge. If you're not a fan of walnuts, almonds or extra pecans can be used in their place. If you happen to have mesquite powder on hand, add 2 teaspoons to the batter along with the coconut flour for a delightful flavor enhancement.

Ingredients:

·      1 cup dry walnuts


·      1 cup dry pecans


·      1/2 cup old-fashioned cup old-fashioned rolled oats


·      1/4 teaspoon ground cinnamon


·      1/8 teaspoon sea salt


·      1/4 cup coconut flour


·      1/2 cup pitted dates

·      1 teaspoon vanilla extract

·      1/4 cup + 1 tablespoon maple syrup, divided


·      1 tablespoon coconut palm sugar

Preparation:

1.    In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped. Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess). Transfer 2/3 cup of the nut mixture to a small bowl and set aside.

2.    Add the coconut flour to the remaining mixture in the food processor and pulse until just combined. Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated. Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together. Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.

3.    Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl. Use a fork to stir it together until it becomes sticky. Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup. Refrigerate until ready to cut and serve.

4.    Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

Yield: 12 servings

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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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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Pecan Chai Spice Bars

Most of the U.S. is in the middle of a brutal heatwave, and the last thing most people want to do is to turn on the oven to bake dessert. We don't need to be deprived of sweet treats during hot weather though, as Amber Shea Crawley's Practically Raw Desserts is full of recipes for delicious, no-bake desserts. These scrumptious Pecan Chai Spice Bars are easy to make and require no heat at all to prepare. You can either eat them straight out of the freezer, when they’ll be solid enough to eat out-of-hand, or enjoy them from the refrigerator, when the buttery topping will be pleasantly gooey and melty.

Ingredients:
Crust:

• 1 cup dry pecans

• 1/2 cup coconut flour

• Big pinch of sea salt

• 1/4 cup strong brewed chai tea

• 2 tablespoons maple syrup

Filling and Topping:

• 1/2 cup cashew butter
• 1/4 cup strong brewed chai tea
• 3 tablespoons maple syrup 
• Pinch of sea salt
• 
3/4 cup dry pecans, chopped if desired

Preparation:
Crust: Combine the pecans, coconut flour, and salt in a food processor and pulse until the nuts are finely ground. Add the chai tea and pulse to combine. Add the maple syrup and pulse until the mixture is combined and crumbly. You can add water, a teaspoon at a time, if needed to achieve the desired consistency. Press the mixture firmly and evenly into an 8-inch square baking pan lined with plastic wrap for easy removal, if desired.
Filling: Combine the cashew butter, chai tea, maple syrup, and salt in a medium bowl. Stir vigorously to combine. Pour the filling over the crust and scatter the (whole or chopped) pecans on top. Place the pan in the freezer to chill for at least 2 hours before cutting and serving.
Store the bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Yield 16 servings

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. 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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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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