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.
Mike's Mediterranean Oat Cakes with Tomato Kale "Gravy"
If you received this post via email, click here to get to the web version with all the links.
Almost two weeks ago I got an email from Mike in Louisville:
I wrote back:
Ten days later I finally tried out Mike's recipe--with one link of Field Roast Sausage--and my husband said:
I absolutely agreed with him!
Here's a little preview about Mike--and why he's conducting Esselstyn-friendly plant-based cooking experiments in his kitchen. His recipes are sure to please the pickiest of foodie palates.