My New Fave Go-To Cookbook - Robin Robertson's Quick Fix Vegan - Fast, Foodie-Approved, Healthy, Creative Meals in 30 Minutes

 

My New Go-To Fave Cookbook--Quick-Fix Vegan, by Robin Robertson

 

"You don't have to be a full-time vegan to love this book.

Quick-Fix Vegan is packed with 150 fast and easy recipes for putting delcious, healthy food on the table in 30 minutes or less."  

This cookbook delivers! 

 

If you received this post via email, click here to get to the web version with all the links.

 

The Back Story

A year ago, a blog reader from Chicago--who also happens to be a dietitian--recommended I try, "Vegan Planet," by Robin Robertson.

 

"Don't worry about the oil or nuts in her recipes.  They are easily modified, without sacrificing flavor,"  she told me.

 

She was so right!  First I borrowed the book from the library, and then I bought my own copy. 

Robertson is an experienced master chef, with a genius for creating extraordinary everyday plant-based recipes.  The ingredients she uses are all easy to find (no running off to specialty markets)--and the results are gourmet taste sensations.  Click here & here for my Vegan Planet recipe posts.

 

Thank You Gael for Introducing Me to the Quick-Fix Vegan with Its Smoky Chipotle-Chocolate Chili

 

 

On October 26 I got an email from Gael in Vermont:

 

"here's a recipe I received yesterday from The Splendid Table radio show!
thought you'd like to check it out."

 

That recipe was for a Smoky Chipotle-Chocolate Chili that came from the just-published "Quick-Fix Vegan".  Who could resist the sound of that?

It was love at first bite. 

I checked out the other Quick-Fix Vegan recipes listed in the table of contents on Amazon, and ordered the book on the spot.  Actually, I ordered it from Barnes & Noble.  $11.48, no delivery charge.

The biggest problem now is deciding which one to try next. They all sound so good.

So far, I've made the Smoky Chipotle-Chocolate Chili, a delectable Moroccan-Spiced Pumpkin Soup, and the Seitan Gyros with Tzatziki Sauce.  I haven't had a gyro in years--and this one was fabulous, with the added plus that I didn't need to worry about what was in that mystery gyro meat roasting on a spit for hours--maybe days in some restaurant.

 

Take a look at some of these gourmet-sounding taste sensations.  Which one would you try next?

 

Coconut-Curry Chickpeas and Cauliflower

Ginger-Sesame Seitan with Spicy Basil Snow Peas

Spicy Smoked Portobello Tacos

Spicy Peanut-Hoisin Noodles with Tofu & Broccoli

Primavera-Style Coconut-Cashew Noodles

Creamy Greens Soup

Asian Noodle Soup with Bok Choy and Shiitakes

Chard and Red Lentil Soup

Chesapeake Chickpea Sandwiches

Indonesian Satay Sandwiches with Peanut Sauce

Vietnamese Tofu Wraps

Sicilian-Style Orzo Salad with Walnuts & Raisins

Moroccan-Spiced Couscous Tabbouleh

Tuscan Kale Lasagna

Jambalaya Bake

Sicilian Stuffed Shells

And that's just for starters.....

 

Enough with the Talk, Already--Bring on the Recipes

 

OK, sorry.  One more thing I have to say.

I brought the three recipes I made from Quick-Fix Vegan into work so the "Healthy Librarians" could sample them and give me a reality check.  Big thumbs up all around. 

Not only that.  Everyone who looked at Robertson's cookbook wanted a copy of it.  I'm telling you--this one's a winner.

They liked the out-of-the-ordinary recipes, the easy-to-find ingredients, and her simple easy directions.  Not to mention that Robertson promises they'll be table-ready in 30 minutes. 

Mary reserved a copy at the library.  Snez was ready to buy a copy on the spot.

In my opinion, this is one of those cookbooks you'll want to have in your permanent kitchen collection. You won't find these recipes on the web.

Oh--one more thing. 

Full disclosure: Quick-Fix Vegan does use small amounts of oil, nuts, & coconut milk.  But, no worries These recipes are easy to adapt by cutting out the oil for sauteeing, subbing PB2 for peanut butter, or using my low-fat coconut milk "fix". 

 

Seitan Gyros with Tzatziki Sauce

 

Gyros, Garlicky Dill Tzatziki, & Tomatoes on a Warmed Whole Wheat Pita

 

 

Gyros are Seasoned with Oregano, Rosemary, Lemon Juice, & Wine Vinegar on the Stove Top

Quick-Fix Garlicky Dilly Cucumber Tzatziki with Soy Yogurt. So Good!

I'm So Glad We Doubled the Recipe So We Could Have Left-Overs for Lunch or Dinner

 

I couldn't wait to try this recipe.  I've always loved the garlicky highly seasoned meat version--and I just knew this vegan version would be a "spiced-right" taste explosion.  And it was.

I'm so glad I decided to double the gyros part of the recipe--it's so easy to do, and that meant we had enough for left-overs for lunch or dinner.  I had to cut my husband off at seconds, though--so we would have left-overs.  He was all ready for a third helping.

Mina, I think you'll like this one.  Let me know

 

Setian Gyros with Tatziki Sauce

(adapted to an oil-free version from Robin Robertson's Quick-Fix Vegan)

Click here for the recipe on one page

Serves 4

 

Tzatziki Sauce

Ingredients:

1/2 small cucumber, seeded & quartered (we didn't seed it)

2 cloves of garlic, chopped

1/2 cup vegan plain yogurt (my fave is Wildwood Soyogurt--it's thick and it isn't sweet)

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh dill, mint, or parsley  (Go Dill!!)

Salt and freshly ground black pepper

 

Directions:

1.  To make the tzatziki, in a food processor combine the garlic, yogurt, lemon juice, dill, and salt and pepper to taste.

2.  Process until well blended, then add the chopped cucumber.  Transfer to a bowl.  Taste & adjust the seasoning and set aside.

 

Gyros  (I doubled this recipe--and highly recommend doing so for the leftovers)

Ingredients:

About 1/2 cup of low-sodium vegetable broth for sauteeing.

8 ounce package of seitan, thinly sliced (I had the cubed version, & sliced it up-easy to do)

1 teaspoon of dried oregano

1 teaspoon of dried rosemary

1/2 tsp or less of salt (optional & to taste)

1/4 teaspoon of freshly ground black pepper

2 tablespoons of red wine vinegar  (I thought about using balsamic--but stuck with the red wine--use the red wine vinegar)

2 tablespoons of freshly squeezed lemon juice

4 whole wheat pitas or other flatbreads, warmed 

1 large ripe tomato, chopped (I prefer the sweeter cherry tomatoes or the Camparis)

1 cup shredded lettuce  (I was all out of romaine when I made mine)

1/2 cup chopped red onion (optional--I skipped this)

 

Directions:

1. Heat a non-stick skillet over medium heat.  When the pan's hot, add the seitan, to brown.  

2.  When the seitan starts to stick--and it will--add about 1/4 cup of broth to deglaze the pan & unstick the browned seitan bits.   Keep doing this for about 5 minutes, until the seitan is browned.  It won't brown up like it would with oil--but that's fine--it still looks & tastes delicious.

3. Add the oregano and rosemary and seaon to taste with salt & pepper.

4.  Add the vinegar and lemon juice, tossing to coat.

 

To assemble, divide the seitan mixture among the warmed pita loaves (on top of them, not inside), & top with the reserved sauce, and sprinkle with tomato, lettuce, and onion, if desired.  

Serve immediately

 

 

 

 

Moroccan-Spiced Pumpkin Soup 

 

Moroccan-Spiced Pumpkn Soup - A Beta-Carotene Bonanza

 

My husband made this one for dinner, with a salad, on Halloween night.  He said it was a piece of cake to make.  He also ended up eating all the left-over pistachio nuts. 

The spice mixture was pitch perfect, with a nice kick of heat.  It's creamy & hearty and loaded with beta-carotene.

 

Moroccan-Spiced Pumpkn Soup 

(adapted to an oil-free version from Robin Robertson's Quick-Fix Vegan)

Click here for the recipe on one page

Serves 4

 

Ingredients:

1 large sweet onion, finely chopped

1 1/2 teaspoons of fresh grated ginger

1 teaspoon of ground coriander

1 teaspoon of ground cinnamon

1 teaspoon of light brown sugar (or sweetener of your choice)

 1/4 teaspoon of ground allspice

1/2 teaspoon of salt (more or less to taste)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon of cayenne

2 teaspoons of maple syrup

1 15-ounce can of pumpkin puree (not pumpkin pie filling!!)

2 1/2 cups of low-sodium vegetable broth  (extra for sauteeing the onions)

1 1/2 cups of non-dairy milk (we used soy, not low-fat)

1/4 cup of coarsely chopped pistachios for garnish (optional)

 

Directions:

1.  Heat a large soup pot over medium heat. 

2.  Add the onions, cover & cook until softened, about 5 minutes.  Stir occasionally. Peek in half-way, and if the onions start to stick, add 1/4 cup of the broth to deglaze the pot.

3.  Stir in the ginger, coriander, cinnamon, brown sugar, allspice, the salt (if you're using it), the pepper, cayenne, and maple syrup, then add the pumpkin and slowly add the broth, stirring to blend until smooth.

4.  Simmer until the onion is tender and the flavors are well combined, about 10 minutes.

5.  Stir in the nondairy milk and cook until hot, 5 minutes longer.

6.  Serve hot garnished with the pistachios.

 

 

 

 

Smoky Chipotle-Chocolate Chili

 

 

Day One: Smoky Chipotle-Chocolate Chili with Roasted Golden Beets on the Side

Day Two:  Smoky Chipotle-Chocolate Chili with Roasted Corn Salad

 

The first day we ate the chili straight up.

On the next night, I added my favorite chili ingredient, T.J.'s Roast Corn, and served it on a bed of crispy romaine.  Garnished with a couple of crumbled baked chili-lime corn chips. Ta-Da!  Smoky Chipotle-Chocolate Chili Salad.

Cook's Note:  Girlfriend Gael not only added roasted corn to her chili--but she one-upped me with an even better addition--some cubed sweet potatoes--upping the nutrient ante, big-time!

 

Smoky Chipotle-Chocolate Chili

(recipe was adapted to an oil-free version from Robin Robertson's Quick-Fix Vegan)

Click here for the recipe on one page

Serves 4

 

Ingredients:

 1 large sweet onion, finely chopped

4 cloves of garlic, chopped

2 tablespoons of grated unweetened chocolate  (I could have used unsweetened cocoa, but I figured chocolate might make a difference--who knows?)

2 tablepoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 teaspoon dark brown sugar (or other sweetener)

1/2 tsp salt (or to taste)

1/4 teaspoon freshly ground black pepper

1 (14.5 ounce) can of diced fire-roasted tomatoes, including juice

1 (14.5 ounce) can of crushed tomatoes (yes, you read that right--2 cans of tomatoes)

2 canned chipotle chiles in adobo, minced (Warning: Start with one, especially if you don't like a lot of heat. You can always add in the other one after tasting)

3 cups of home-cooked black beans, or 2 (15 ounce) cans, drained and rinsed (I used canned)

1 cup of low-sodium vegetable broth  (extra 1/4-1/2 cup for sauteeing onion)

Highly recommended add-in options:  

1 1/2 cups of roasted or plain frozen corn, thawed.

1 small already roasted/baked/microwaved sweet potato, cubed into small pieces

 

Directions:

1.  Heat a large pot over medium heat.

2.  Add the onion and garlic.  Cover and cook until softened, about 5 minutes, stirring occasionally. Peek in half-way to see if the onion is sticking--add 1/4 cup of broth to deglaze the pan, if needed.

3. Stir in the chocolate, chili powder, cumin, paprika, oregano, sugar, salt (If using) and pepper.

4.  Add the diced & crushed tomatoes, and chipotle chilis and stir until well blended.

4.  Add the beans and broth and bring to a boil.  Note: If you are adding in the corn &/or sweet potato, add it in now.  Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the chili thickens and the flavors have developed, 20-25 minutes.   

5.  Taste and adjust the seasonings.  Serve hot.

 

Now, to decide to what to make for dinner.

Please let me know if you try any of Robertson's recipes--or if you try a new one from Quick-Fix!

This is a book you really will want to have.

Comments

[Gael in Vermont]

Oh, Deb...thank you for the 'shout-out' but it's me who has to thank YOU for getting me out of the ditch and onto the right track! I'm so happy you enjoyed the chili...the diced sweet potatoes added that hint of sweetness with the strong spices. I ended up going onto Robin's website and found that you can see all her cookbooks with sample recipes from all of them:

http://www.globalvegankitchen.com/Recipes.html

This weekend, I'm trying the coconut rice pudding...how good does that sound?

[val]

Just ordered the book! Making the pumpkin soup tomorrow--so many good recipes, so little time.

[Happy Rehab Doc]

Thanks so much for letting us know about this book! The adapted recipes look delicious!!! I am going to order it (or see if I can get it at the library!) Another book of hers that I really recommend is "Vegan on the Cheap." It is a fantastic book for organizing and planning your meals so you save money. Every recipe in the book is under $2 a serving! As we dig our way out from under my pile of medical school debt, just about every cent counts so this book has been so valuable to me as we've started our Esselstyn journey!

[Penny]

I have 3 of Robin's cookbooks: Vegan Fire and Spice is my fav, Vegan Planet and Vegan on the Cheap. I've been fretting about Thanksgiving with the relatives and you have boosted my resolve that I am doing the right thing. Thanks!

I've recently started working out with a heart rate monitor after reading Younger Next Year for Women. I noticed from an earlier post that you use one, too. I hadn't been working out hard enough!

[Leslie]

Several people linked to you on Facebook! I am going to look into this book - sounds right up my alley. I decided to start cooking again next week. I need to detox from eating other people's food...as we know, vegetarian necessarily doesn't = healthy.

[The Healthy Librarian]

Les,

You'll really like this cookbook. If you have a BN membership order it today--there's an additional 20% coupon through 11/7 & it will cost under $10 + free delivery.

Penny,

Thanks for the additional recommendations! So glad you started using the heart rate monitor--it's a game-changer & a motivator!

Happy Rehab Doc,

Love your blog--what an inspiration YOU ARE! Looks like Vegan on the Cheap is the THE book for this downed economy. I'm on it.

And thanks Gael--and Val!!

[JF]

I made the gyros last night. My 6 year old son exclaimed after one bite "Mom, make this again!". He then went on to have a second serving. I too ordered the book as well as "Planet Vegan".

[Health Librarian]

JF,

I'm so excited to hear that your son liked this!!! I always say, if kids like it--or meat-eaters like it--it's got to be good.

Thanks for being brave enough to test this one out--and sharing the results with all of us.

[Happy Rehab Doc]

Wow thank you SO much!! Its a new project for me and it really means a lot to have a compliment on my blog from someone who inspired me to start writing one!! Made my day :-)

[Lea]

Wow Deb, you were right ~ I made these tonight and they were amazing!

[The Healthy Librarian]

Lea,

Yay! So glad you liked the Gyros, too. My brother-in-law made them last week for my sister--and they both liked them, too. It was so nice to meet you--btw!

[JenniferItoND]

Just made the chili, although I was missing oregano (subbed marjoram) and chili powder of all things (subbed more of everything else) and it was still really, really terrific. Also used the cooking liquid from my beans instead of vegetable stock which I recommend. Love recipes you can mess up-- I want this book, which will make the 3rd vegan cookbook in my meat-eater household.