Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside. Read More→Print This Post
Although this recipe involves a few steps, it can be assembled ahead of time and the delicious results are well worth the effort. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, published by John Wiley & Sons. Read More→Print This Post
If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes. Read More→Print This Post
Now you can enjoy tiramisu without the fuss. These parfaits have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice. This recipe is reprinted by permission from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson © 2011. Read More→Print This Post
These flavorful wraps have all the bold flavors and textures of bahn-mi sandwiches, but without the French bread. This recipe is reprinted by permission from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson © 2011.
This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans. Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal. This recipe is from Vegan Fire & Spice by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. Read More→Print This Post
The creamy and flavorful sesame sauce absorbs quickly into the noodles, so if you like your noodles especially saucy, you can make a little extra sauce to add when ready to serve. Chinese sesame paste is made from toasted sesame seeds and has a distinctly different flavor from the Middle Eastern sesame tahini. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, John Wiley and Sons. Read More→Print This Post
This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Read More→Print This Post