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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.

Ingredients:
  • 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

Directions:
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.

Ingredients:
  • 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

Directions:
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.


NOW...
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!




42 comments:

Embody More Light said...

This is a great idea...I would love to win.

Simona Cat said...

Sounds like a great book to find ideas when im not inspired!

Danielle said...

I have been a fan of Robin Roberston for a while now and I'd LOVE a copy of her new book. The Cuban Beans and Rice sounds like the perfect comfort food. Thanks!

akismet-6008e6a6616cd9db031482bef8901639 said...

I love many of Robin's cookbooks. I'd love to try more from this one!

charj said...

I have several of Robin's books, and I've been looking forward to One Dish Vegan.

Deb said...

One dish meals are my favorite. Now that I'm home recovering from surgery I'll have some time to experiment with these.

nancy said...

I love the one dish meals!

misserin said...

I have been reading about this cookbook everywhere and would truly love to have one of my own. It seems to have great recipes from inspiration around the world, while combining simplicity and originality at the same time.
The two recipes provided, especially the Chipotle-Citrus Tofu And Broccoli Recipe - I can already taste the deliciousness!

sarahhhhhh said...

pick me pick me!

JMyers666 said...

Thanks for the giveaway!

janel dot myers at yahoo dot com

debbiekl said...

Yum- that tofu looks great!

Liz said...

You can't beat one pot meals!

Evelyn Watterson said...

I'm newly vegan and would love to win this book! evelynlwatterson@gmail.com

Ilene Klang said...

I would love to win this book. So far every recipe looks delicious.
You can let me know I've won at ilene218 at gmail dot com.

The Peace Patch said...

So many things I want to make from this book...Mushroom and Quinoa Soup, Devil’s Food Chili, Thai Peanut Bowl with Tofu and Asparagus, Spinach Alfredo Linguine...it all looks crazyyumful! :)

janet @ the taste space said...

Totally bookmarking these recipes. Thanks for sharing. :)

ReneighRuns said...

Ooh, I want in! Email is reneighruns at gmail dot com.

MonsterAteMy said...

Looks yummy!

kelly g. said...

I have Fresh from the Vegan Slow Cooker and The Vegetarian Meat & Potatoes Cookbook & love them both. And what's better than only having to wash one dish after a meal? :)

nicci said...

one dish cooking is my kind of cooking

Marian Allen said...

Quick and easy are my favorite foods. My husband and I are almost entirely vegetarian, and one of our daughters is vegan, so this book looks perfect for us. Thanks for reviewing it, especially with the recipes, so we can see the kind of dish that's in it.

ma@marianallen.com
http://MarianAllen.com
Fantasies, mysteries, comedies, recipes

Laura said...

All the recipes look really good. Will try the tofu tonight. Thanks Kim

Unknown said...

I would love to explore this book! It's time for a few new favorite dishes.

Sanni said...

This would be a great gift for my mother who is battling cancer, easy on pot recipes.thanks

VanBeads said...

I would love to win a copy of this book! I'm always looking for new recipes to make for my family. My 5 year old loves to eat his veggies, and he loves to help me cook!

Thia said...

Wow! the pics of these recipes look luscious. I'm a one-dish eater, so this book really speaks to me.
Thanks for giving us a sneak preview of what's inside.

If I win, you can reach me at thiaturley@gmail.com

Thanks for this opportunity, Kim.

Yvonne van de Water said...

Looks as if there are great recipes in this book - I really would like to make them!

Unknown said...

cubano si! this entry is for leigh.
chapeau@taosnet.com

Caroline Miller said...

I am always looking for fast, healthful, whole food plant based recipes. Robin Robertson never disappoints!

Celeste Kemmerer said...

I love Robin Robertson's cook books!

Lori Greenberg said...

Pinned this recipe!

Sarah said...

I'm ALL about one-dish meals!

Hazel Young said...

I live alone and summoning up the energy to cook for myself can be quite a challenge. One-dish cooking can make it much easier to spend time in the kitchen.
I have to confess I am not vegan, but many of the vegan recipes look so appealing that I could well be a convert. When I cook it is mostly vegetarian. I really don't like handling meat or fish.

Dana Lewis said...

I have two hundred pounds of black beans to use up. I will be enjoying this version of Cuban black beans.
DL

Dana Lewis said...

I have two hundred pounds of black beans to use up. I will be enjoying this version of Cuban black beans.
DL

Barley Donahue said...

I would donate this book to the Taos Food Coop. We can get you 25 pound bags of black beans at a great discount or buy retail. We are an all volunteer coop and offer all organic products. We are located next to the new Verizon store and the post office.
The world is moving positively vegan!
Barley

MLM said...

I made the Chipolte Citrus Tofu tonight. It was wonderful! Home for my husband and me is a motorhome with about 24 inches of kitchen counters. I would love Robins book with more one dish meals.

precious1166 said...

Recipes sound yummy.

Linda Cerveny said...

Pick me! Pick me! Congratulations on the book!

Christine S. said...

Sounds delicious and easy! I've been thinking about getting a vegan cookbook and could definitely use this book.

Christine Starr

Mom said...

I know what I'm doing with the broccoli I just got. Your recipe looks delicious! I would love to win a copy of your book and share it with my two daughters.

Kim Miles said...

Lori Greenberg! You're the winner! Please send me your address so i can forward it to the publisher. They will send the book directly to you. Congratulations!!! And thanks everyone for joining in! Next up I'll post a giveaway to Mark Reinfeld's new book, Soup's On!!!