vegansaurus!

11/14/2012

Robin Robertson has got vegan Thanksgiving help for you!  »


You guys know that Vegansaurus loves Thanksgiving. Eatin’ and loved ones and time off work and more eatin’—no gifts, no religion, just good food and better company (or vice versa!).

Unfortunately, preparing a big, multi-dish meal for often mixed-diet company often causes loads of stress, which can put even the best-dispositioned of us entirely off Thanksgiving. But don’t fret! Vegan chef and author Robin Robertson is here for us! On Monday, she announced the opening of her holiday hotline, a series of posts full of her (very valuable!) holiday success advice. She also announced a contest to win a copy of Party Vegan, which you should totally enter.

Yesterday, she posted three example holiday menus, all the recipes on the first of which are available here! For more immediate help, VegNews is hosting a vegan Holiday Hotline on Twitter tonight, Wednesday, Nov. 14, at 6 PST/9 EST. The participants will include Robin, and her esteemed vegan food colleagues Nava Atlas, Ayinde Howell, Hannah Kaminsky, and Allyson Kramer. Check it out tonight at hashtag #vegnewschat. With their help, you could make Thanksgiving 2012 the fanciest ever! Or the least stressful! Whichever is more appealing/realistic!

[photo by Robin Robertson]

07/26/2012

Four-ingredient summery ice cream from vegan food artist Robin Robertson. Have you checked out her extensive library of vegan cookbooks? There’s one for every occasion, from fancy party to five-minute feast to power-outage (that one’s actually by her husband). Really!
This ice cream is made from bananas, cherries, almond butter, and chocolate chips, and looks gorgeous. I bet it has a crazy texture, too! I especially like it because you don’t need an ice cream machine to make it, and it seems open to summer fruit variation. Cherries and almonds is classic, though. Try it yourself!

Four-ingredient summery ice cream from vegan food artist Robin Robertson. Have you checked out her extensive library of vegan cookbooks? There’s one for every occasion, from fancy party to five-minute feast to power-outage (that one’s actually by her husband). Really!

This ice cream is made from bananas, cherries, almond butter, and chocolate chips, and looks gorgeous. I bet it has a crazy texture, too! I especially like it because you don’t need an ice cream machine to make it, and it seems open to summer fruit variation. Cherries and almonds is classic, though. Try it yourself!

01/24/2012

findvegan:

7 ways to celebrate National Peanut Butter Day!

Good gravy! Why didn’t anyone tell us that today is National Peanut Butter Day? How are you celebrating? Peanut butter noodles, peanut butter hummus, grilled peanut butter sandwich cut diagonally because it tastes better?
In honor of our most beloved of nut butters, let us observe a moment of silence for everyone in the world without access to delicious, unadulterated, perfect peanut butter. I remember the times I’ve lived in a peanut butter desert, and oh, those were truly the worst of times. We feast today in your honor.

findvegan:

7 ways to celebrate National Peanut Butter Day!

Good gravy! Why didn’t anyone tell us that today is National Peanut Butter Day? How are you celebrating? Peanut butter noodles, peanut butter hummus, grilled peanut butter sandwich cut diagonally because it tastes better?

In honor of our most beloved of nut butters, let us observe a moment of silence for everyone in the world without access to delicious, unadulterated, perfect peanut butter. I remember the times I’ve lived in a peanut butter desert, and oh, those were truly the worst of times. We feast today in your honor.

(Source: findvegan)

12/06/2011

This is Robin Robertson’s gnocchi in kabocha sauce over lentils and greens! It’s like all of my favorite things in one meal! Click through to Vegan Planet blog for the recipe! Have an autumnal flavors party on your plate!

This is Robin Robertson’s gnocchi in kabocha sauce over lentils and greens! It’s like all of my favorite things in one meal! Click through to Vegan Planet blog for the recipe! Have an autumnal flavors party on your plate!

10/10/2011

Today’s Vegan MoFo, from Meave!:
This kind of looks like one giant, malformed cookie but it is actually a small pile of tiny, round harvest cookies, from Robin Robertson's new cookbook, Quick-Fix Vegan! I left out the golden raisins, as golden raisins are a blight on humanity, and used extra dried cranberries instead. I also doubled the applesauce, cut the butter by two-thirds, and omitted the maple syrup, because apparently I think I’m queen of the recipes.
The point is, they were fast to make, fast to bake, made the house smell amazing, and tasted really good with my afternoon coffee. Fall is great.

Today’s Vegan MoFo, from Meave!:

This kind of looks like one giant, malformed cookie but it is actually a small pile of tiny, round harvest cookies, from Robin Robertson's new cookbook, Quick-Fix Vegan! I left out the golden raisins, as golden raisins are a blight on humanity, and used extra dried cranberries instead. I also doubled the applesauce, cut the butter by two-thirds, and omitted the maple syrup, because apparently I think I’m queen of the recipes.

The point is, they were fast to make, fast to bake, made the house smell amazing, and tasted really good with my afternoon coffee. Fall is great.

10/04/2011

It’s hummamole, from Robin Robertson's Quick-Fix Vegan! This is the fifth recipe I’ve made from that cookbook, and I really like it. The recipes are fast and delicious and not terribly difficult, which is good because when I want a fast recipe it’s because I’m hungry and/or pressed for time, and starving, hurried people are not the most careful cooks, you know? These dishes have so far been much tastier than complicated to prepare, which makes me really love them.
Presently I work one full-time job with a 2.5-hour (one-way, kill me) commute, and two part-time no-commute jobs, and I’m nearly broke, so cooking a lot, cheaply and quickly, is really important to me. I eat a lot of vegetables, legumes, and tofu, and I try to cook almost everything over the weekend, so I can just throw stuff in/take stuff out of containers for my lunches and dinners during the week. Now the weather’s getting cool, I especially like soups and casseroles, because they taste better as they age (to a point! duh!) and they are easy to make lots of and divide.
If you want to make your own hummamole (and you do!), get the recipe here!

It’s hummamole, from Robin Robertson's Quick-Fix Vegan! This is the fifth recipe I’ve made from that cookbook, and I really like it. The recipes are fast and delicious and not terribly difficult, which is good because when I want a fast recipe it’s because I’m hungry and/or pressed for time, and starving, hurried people are not the most careful cooks, you know? These dishes have so far been much tastier than complicated to prepare, which makes me really love them.

Presently I work one full-time job with a 2.5-hour (one-way, kill me) commute, and two part-time no-commute jobs, and I’m nearly broke, so cooking a lot, cheaply and quickly, is really important to me. I eat a lot of vegetables, legumes, and tofu, and I try to cook almost everything over the weekend, so I can just throw stuff in/take stuff out of containers for my lunches and dinners during the week. Now the weather’s getting cool, I especially like soups and casseroles, because they taste better as they age (to a point! duh!) and they are easy to make lots of and divide.

If you want to make your own hummamole (and you do!), get the recipe here!

09/30/2011

I made seitan and spinach with Meagen the Vegan Food Addict's seitan mix! She sent me a bag from her new Etsy shop to sample because she is the sweetest nicest, and I used a recipe from Robin Robertson’s new cookbook, Quick-Fix Vegan (proper review to come!) and served it with spinach! It was so good, you guys!
Meagen’s seitan has a rich, hearty flavor, the texture is awesome, and it’s so easy to make: Just water, soy sauce, and five minutes of kneading; pop it in the oven and like an hour later, a giant loaf of delicious wheat-meat is ready for your delectation! I had to add a little more water than the package called for, which I think was why I had to bake it a little longer, but that’s OK because guess what, it’s scrumptious.
The sauce I used came from chef we love Robin Robertson's seitan donburi recipe. I omitted the scallions and rice because I was too lazy to bother chopping or steaming. From start to finish it took maybe 20 minutes, including photography (thanks for the camera (phone), Dad), and it was really good. Might've been better with a different green, but all I had was spinach, and you know what? Spinach is tasty.
[P.S. Have you bought your super-sexy Vegansaurus shirt yet? They’re going fast!]

I made seitan and spinach with Meagen the Vegan Food Addict's seitan mix! She sent me a bag from her new Etsy shop to sample because she is the sweetest nicest, and I used a recipe from Robin Robertson’s new cookbook, Quick-Fix Vegan (proper review to come!) and served it with spinach! It was so good, you guys!

Meagen’s seitan has a rich, hearty flavor, the texture is awesome, and it’s so easy to make: Just water, soy sauce, and five minutes of kneading; pop it in the oven and like an hour later, a giant loaf of delicious wheat-meat is ready for your delectation! I had to add a little more water than the package called for, which I think was why I had to bake it a little longer, but that’s OK because guess what, it’s scrumptious.

The sauce I used came from chef we love Robin Robertson's seitan donburi recipe. I omitted the scallions and rice because I was too lazy to bother chopping or steaming. From start to finish it took maybe 20 minutes, including photography (thanks for the camera (phone), Dad), and it was really good. Might've been better with a different green, but all I had was spinach, and you know what? Spinach is tasty.

[P.S. Have you bought your super-sexy Vegansaurus shirt yet? They’re going fast!]

08/22/2011

Walnut-crusted artichoke hearts by Robin Robertson! Go make them AT ONCE! The recipe is totally gluten-free, if that’s your deal, and it looks delicious and fantastic and I would like to inhale this plate immediately—when will technology catch up with literature? My kingdom for Wonkavision!

Walnut-crusted artichoke hearts by Robin Robertson! Go make them AT ONCE! The recipe is totally gluten-free, if that’s your deal, and it looks delicious and fantastic and I would like to inhale this plate immediately—when will technology catch up with literature? My kingdom for Wonkavision!

03/14/2011

The Vegansaurus Diet: Momzilla!  »

Welcome back to the Vegansaurus Diet! This week features Louzilla’s mom, who “decided to try to eat vegan for a week while [Louzilla’s] dad was off visiting his family in Arizona. She didn’t end up doing it 100, but maybe something like 90, which is still really awesome!” It is awesome; good job, -zillas!

What does a meat-loving omnivore eat when she tries out veganism for a week?

Breakfasts: 2 cups of coffee (black) every morning. Then, after exercising, oatmeal with chopped walnuts and a cup of OJ, or occasionally some peanut butter spread on toast.

Lunches: Usually leftovers from dinner, or a peanut butter sandwich–no jelly for this fruit-hater.

The Dinners:
Saturday: I made spaghetti with “wheatballs” from Robin Robertson’s Vegan on the Cheap. Topped with Newman’s Own marinara sauce and rounded out with a side of steamed kale.

Sunday: We went to the grocery store and picked up some rosemary artisan bread and veggies. I sliced and pan-fried onions, red bell peppers, zucchini, yellow squash, and eggplant and tossed it all with a dash of balsamic vinaigrette. Spread some homemade hummus on each slice of bread and put it all together while Mom made a side of oven-baked sweet potato fries with sea salt, black pepper, and red pepper flakes. mmm!

Monday and Tuesday: I wasn’t home for dinner these days, so no pictures, but Mom made and ate cabbage and leek soup from 1,000 Vegetarian Recipes.

Wednesday: Puttanesca. This picture is deceiving, because there are really more veggies than that but it wasn’t mixed well and they all ended up at the bottom topped with the spaghetti! I would totally link you to the recipe for this meal that we can both always agree on (and is super easy to make) if only my mom could remember where she found it!

Thursday: Again, I wasn’t home, but Mom had the rest of the leftover spaghetti & wheatballs. She just finished heating them up when our microwave of 28 years died!!

Friday: Stir fry made with leftover veggies from Sunday’s sandwiches and seitan based off this recipe, served over quinoa and with a big salad.

My two biggest celebrations from this week are that I got my mom to try hummus (which she’s always said she didn’t like) and seitan (which she’s always been leery of) and both were successful! What does she have to say about the week? She found herself craving meat, doesn’t want to give it up for good, but is still trying to decrease her consumption of it. Overall, a huge leap forward from when I first went vegetarian 5 years ago!

[all photos via Louzilla. Originally published here]

11/26/2010

Happy day-after-Thanksgiving from Robin Robertson, who sent us this Thanksgiving Tower of leftovers in a Cranberry Port Sauce. This woman is amazing, no? And check out her beautiful pumpkin cheesecake with streusel topping at Vegan Planet, it will give you ideas for next week when your boring old pumpkin pie is gone.

Happy day-after-Thanksgiving from Robin Robertson, who sent us this Thanksgiving Tower of leftovers in a Cranberry Port Sauce. This woman is amazing, no? And check out her beautiful pumpkin cheesecake with streusel topping at Vegan Planet, it will give you ideas for next week when your boring old pumpkin pie is gone.

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