Monday, November 18, 2013

One-Dish Vegan and a Book Giveaway!

When I was recently asked to review the new book, One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners, I jumped right out of my chair and said, Yes please!!! One dish is my kind of cooking, and perusing this book, it's almost like it was written for me. So many recipes I'm eager to try, like Caribbean Greens and Beans Soup, Antipasto Potato Salad, Indian-Spiced Risotto, Tequila Sundown Chili, Tunisian Chickpeas with Sweet Potatoes and Greens, Fettuccine with Creamy Cannellini Tomato Sauce, Chickpea Pot Pie... and on and on. These are all savory recipes, intended to be made for dinner. Make too much though, because leftovers are oh so good for lunch.

I've tried two recipes, and have permission to share them with you. All thumbs are up here, so try these for yourself, and then order One-Dish Vegan for your very own. It's a keeper! I like it so much I plan to buy it on Kindle too, so I can easily take it with me when I travel.

The first recipe I tried was Chipotle-Citrus Tofu and Broccoli. It's a simple recipe that lends itself well to variation. And the sauce is... pure genius. I wish I'd come up with this one myself, but no matter. I'll be making it often!

If you aren't familiar with chipotle chiles in adobo, don't panic! I found them in the Hispanic food section of our regular old market. 

Chipotle-Citrus Tofu And Broccoli
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

Gluten-free | Serves 4

The combination of heat from the chipotles and citrus from the orange and lemon juices makes a flavorful sauce that packs a punch for the broccoli and tofu. This can be enjoyed alone or served over rice or quinoa; and, of course, you may substitute another vegetable for the broccoli (cauliflower or asparagus are good choices) or use seitan, tempeh, or cooked beans in place of the tofu.

  • 3 cups small broccoli florets
  • 1 tablespoon vegetable oil
  • 1 pound extra-firm tofu, well drained, blotted dry, and cut into 1/2inch dice
  • 3 scallions, minced
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 2/3 cup freshly squeezed orange juice
  • 2 chipotle chiles in adobo, pureed or finely minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon natural sugar
  • 1/2 cup water or vegetable broth
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice

1. Heat about an inch of water in a skillet and bring to a boil. Add the broccoli and cook until just tender. Drain and set aside in a bowl.

2. Wipe out the skillet and add the oil. Heat the skillet over medium-high heat. Add the tofu and sauté until golden brown, about 10 minutes. Add the scallions and garlic, season to taste with salt and pepper, and cook 1 minute longer, then transfer the tofu mixture to the bowl with the broccoli.

3. In the same skillet, bring the orange juice to a boil. Reduce the heat to medium, stir in the chipotle chiles, tomato paste, mustard, sugar, and water, and cook until slightly syrupy, about 5 minutes. Stir in the cornstarch mixture for about 1 minute to thicken. Add the lemon juice. Return the reserved tofu mixture and broccoli to the pan and cook until heated through and glazed with sauce, about 5 minutes. Serve hot.

We also tried the Cuban Black Beans and Rice. Loved it! We served it with quinoa instead of rice. Use what you have! I made this late one evening when friends were over, and forgot to take pictures. Very sorry! There was wine involved. Do enjoy the recipe though!

Cuban Black Beans and Rice
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press

Gluten-free | Soy-free | Serves 4

The Spanish name for this classic Cuban dish is moros y cristianos, or “Moors and Christians.” Since the beans are traditionally served on top of the rice, the rice must be cooked separately. White rice is classic, but brown rice is more nutritious.

  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium-size onion, minced
  • 1/2 medium-size green bell pepper, seeded and minced
  • 1 medium-size zucchini, minced
  • 3 garlic cloves, minced
  • 1 jalapeño chile (optional), seeded and minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Hot cooked rice, for serving

Heat the oil or water in a large saucepan over medium heat. Add the onion, bell pepper, zucchini, garlic, and jalapeño (if using). Cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste, cumin, and oregano, and cook for 30 seconds. Add the tomatoes with their juices, beans, salt, and pepper to taste. Cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Taste and adjust the seasonings if needed. Serve over the hot cooked rice.

Want to WIN a copy of One-Dish Vegan for your very own? Leave a comment on this post and I'll choose a winner in a random drawing on December 2nd! The publisher will ship the book to the winner, so either add your email address to your comment, send it directly to me, or be sure to check back to see if you've won. As they say in the real world, you must be present to win! If I can't find the first winner in 48 hours, I'll choose a new one. Good luck!