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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.




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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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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.




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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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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!

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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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Vegan Unplugged Makes a Great Gift for Grads!

Amazing Technicolor Chickpea Salad

High Schools across the US are finishing up the school year and unleashing a fresh new class of graduates into the world. Are there any recent graduates in your life who are about to head out on their own? Vegan Unplugged by Jon Robertson and Robin Robertson is a pantry cuisine cookbook that can help them learn to cook the basics with ingredients that are easy to find at any grocery store. Cooking instructions are simple and the meals are easy. Recipes include Shiitake Happens Mushroom Soup, Puttanesca in a Pinch, Rice Noodles with Spicy Peanut Sauce and Amazing Technicolor Chickpea Salad. The book can be taken with them as they head off to college as it 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. Most of the dishes’ ingredients are canned or boxed, so refrigerators aren’t required.

Curry in a Hurry

Vegan Unplugged also makes an excellent gift for college graduates who might be finding themselves eating outside the university dining hall for the first time. All of the book’s recipes use inexpensive ingredients, so even those making entry-level salaries can afford to eat in style. Dishes such as Curry in a Hurry, Almost Instant Chili and Instant Vichyssoise come together in a flash, so even grads on the go will have time to cook.

Vegan Unplugged Paperback

Vegan Unplugged for Nook and Kindle

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


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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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Velvety Chocolate Mousse

For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. In this Velvety Chocolate Mousse from Amber Shea Crawley's Practically Raw Desserts, avocado creates a silken texture that you have to taste to believe (and you won’t notice any avocado flavor). Unsweetened cocoa powder or carob powder can be used instead of cacao powder, and 1/3 cup maple syrup or coconut nectar can be used in place of dates, just reduce or omit the water.

Ingredients:

• 2 large, ripe avocados, pitted, peeled, and chopped (about 2 cups chopped flesh)
• 1/3 cup water or nondairy milk of choice
• 1/2 teaspoon vanilla extract
• Big pinch of sea salt

• 2/3 cup pitted dates, soaked in very warm water for 15 minutes and drained
• 1/3 cup cacao powder
• Stevia to taste (optional)

Preparation:

1. Combine the avocados, water, vanilla, and salt in a high- speed blender or a food processor. If you don’t have a high-speed blender, use the food processor here, not a conventional blender. Blend until smooth and combined, using the tamper if necessary with the high-speed blender.
2. Add the dates and blend again until well-combined and smooth. You will need to use the tamper here with the blender. Add the cacao powder, put on the lid (so you don’t get dusted in chocolate!), and blend again until smooth. Taste for sweetness and add stevia, if desired. Serve immediately.
3. Store leftover mousse in an airtight container in the refrigerator for up to 1 day.

Yield: 4 servings

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

We're submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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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.

Practically Raw Desserts Now Available for Kindle

We're happy to announce that Amber Shea Crawley's newest cookbook Practically Raw Desserts is now available for Kindle, so you can take it with you wherever you go!

Practically Raw Desserts is filled with easy recipes for scrumptious cakes, pies, cookies, brownies, puddings, candies, pastries, frozen treats, and more - all of which are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. This innovative cookbook revolutionizes raw desserts with versatile variations, substitutions, and baking options. The recipes also allow for easy adaptation to a non-raw kitchen.

Confetti Birthday Cake

Great for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy indulgences that include:

• Confetti Birthday Cake
• Pecan Shortbread Cookies
• Baklava Blondies
• Tuxedo Cheesecake Brownies
• Deep Dish Caramel Apple Pie
• Cashew Butter Cups
• Summer Fruit Pizza
• Dark Chocolate Sorbet

Summer Fruit Pizza

Purchase your Kindle copy of Practically Raw Desserts from Amazon. Of course, it's also available in paperback as well.



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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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Chilled Avocado Soup

The arrival of warm weather doesn't mean you have to give up soup or spicy food. This Chilled Avocado Soup from Robin Robertson's Vegan Fire and Spice is a nice cool treat for balmy spring days, and it's perfect for your Cinco de Mayo celebrations this weekend.

Ingredients:

• 2 ripe Haas avocados, peeled and pitted 
• 1/2 cup vegan sour cream

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped scallion
• 1 teaspoon chopped garlic

• 1 tablespoon fresh lime juice

• 2 cups vegetable broth 
• 
3/4 teaspoon salt

• 1/4 teaspoon Tabasco or other hot pepper sauce 
• Sunflower seeds, for garnish

Preparation:
In a blender or food processor, combine the avocados, vegan sour cream, cilantro, scallion, and garlic. Process until smooth. Add the lime juice, broth, salt, and Tabasco and process until smooth and creamy. Refrigerate, covered, for up to 2 hours, until chilled. Serve garnished with sunflower seeds.

Serves 4

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


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