Articles written by Robin Robertson

Vegetarian Sushi
A sushi roll, called nori maki, doesn’t need to rely on a fishy filling.
Vegan Fish Sauce
Fish sauce, known as “nuoc mam” in Vietnam, is traditionally used to flavor numerous Vietnamese dishes, often rendering otherwise vegetarian dishes off limits. This vegetarian version is the solution.
Chickpea & Lentil Soup
While many versions of this soup exist in Morocco, chefs usually include chickpeas and lentils, making it an ideal choice for a hearty vegan soup.
Moroccan Eggplant Salad
This salad makes a great appetizer or an accompaniment to an entrée. It tastes best when served chilled.
Quinoa Stuffed Avocados
Avocados abound in Bolivia and other South American countries. Quinoa is an ancient grain native to Bolivia and a mainstay of the Bolivian diet, along with potatoes and corn. The protein-rich grain is readily available in natural food store.
Jamaican Tempeh Nuggets
Enjoy these tasty bites as an hors d’oeuvre or main course. The zesty jerk spice mixture is also good on grilled vegetables.
Island Fried Plantains
Synonymous with island cooking, plantains, which resemble bananas, are available in most supermarkets. The skins of very ripe plantains are almost black, but are creamy white inside. Their mildly sweet flavor is accented by the lime juice, peanut butter, and spices which hint at a taste of the Islands. They are delicious served with chutney on the side.
Bean Sprout Salad
This refreshing and crunchy salad is typical of the traditional accompaniments to a Korean meal.
Rice & Stir Fry Vegetables
Koreans often serve rice with spicy stir-fried vegetables. This dish, called bi bim bap, is wonderful served with fried tofu and accompanied by kimchi or a bean sprout salad.
Indonesian Coconut Rice
Coconut-flavored rice can be a one-dish feast. For extra flavor, toast the coconut in a dry pan before using. For special occasions, Indonesians sometimes shape the rice into a tower and garnish it with vegetables, peanuts or toasted coconut.
Indonesian Tempeh
Tempeh cooked in coconut milk is a typical Indonesian preparation. In this recipe, the tempeh is first poached in water to mellow its flavor and improve digestibility. It tastes best served over freshly cooked rice and garnished with wedges of fresh lime and tomato.
Chimichurri Sauce
Traditionally served with empanadas, this sauce can also be used as a marinade for tofu or portabello mushrooms, a dipping sauce for bread, or as a flavorful drizzle over grilled vegetables.
Carbonada with Seitan
Fresh fruit—peaches or pears, depending on what’s in season—provides a wonderful complement to the savory ingredients. Pair carbonada with grilled rustic bread and a fresh green salad, or toss over quinoa, pasta, or rice.
Vegan Sausage Stew
There are many versions of this Southern favorite that tastes even better the day after it’s made. Liquid Smoke is a hickory flavoring which is judiciously added near the end of the cooking time to add a pleasant smoked nuance to the stew.
Thai Coconut Soup
The flavor of coconut is at its savory best in this creamy, spicy soup.
Coconut Cashew Rice
Coconut is a frequent addition to rice dishes in areas of the world such as Indonesia, where both crops are harvested. The fragrant spices and wonderful textures combine with ease of preparation for this almost-decadent rice dish.
Tempeh with Peanut Sauce
The sauce is so delicious you may want to eat it with a spoon, but save some for the tempeh. This tastes wonderful served over Basmati or Jasmine rice. The sauce is also good over tofu or tossed with cooked vegetables or noodles.
Coconut Sticky Rice
A frequent offering on Thai restaurant dessert menus, this exotic creation is a soothing finale to a spicy meal.
Coconut Pudding
Known as haupia in Hawaii, this pudding is a delightful way to enjoy the flavor of coconut.
Tempeh with Papaya Relish
The papaya relish is also delicious with sautéed seitan, tofu, or even veggie burgers.
Rapini with Figs
The secret to Italian life is simple, satisfying dishes like this rapini with figs.
Skillet Cornbread
This recipe can also be baked in a glass or metal baking pan, but if you have a cast-iron skillet, this is the best way to make it. Fresh, canned, or frozen corn may be used. For a spicy version, add minced, canned chipotle or green chiles.
Rum-Kissed Sweet Potato Sauté with Pecans & Cranberries
A quintessential holiday root vegetable, sweet potatoes are prepared in a variety of ways. This sauté works great as a side dish at your festivities, or any time you feel like a perfectly seasoned potato.
Sweet & Spicy Peanut Sauce
This subtly sweet, amazingly flavorful, and versatile peanut sauce is irresistible. It’s wonderful as a dipping sauce for spring rolls, satays, baked tofu, or lightly-steamed vegetables.
Grilled Vegetable Salad Supper
Grilling brings out the natural sweetness of vegetables. This versatile recipe contains several components that unite for one satisfying meal. Let whatever's fresh dictate what goes into this dish.
Vegan Mole Poblano
Perhaps Mexico’s most famous and flavorful sauce, mole poblano is a sublime blend of chiles and chocolate. I use it to sauce grilled seitan or tempeh and to enhance veggie burgers.
Vegan Enchiladas with Rich Mole Sauce
Baked enchiladas are a great way to use the richly flavored mole poblano sauce. This dish can be prepared ahead of time and then baked when ready to serve.
Savory Vegan Chocolate Truffles: Not Just for Dessert
These deceptively sweet-looking truffles are more appropriate as an appetizer than dessert and offer a titillating glimpse of chocolate's saucy side.
Irish Soda Bread
Especially good served warm with a pat of vegan margarine, this is best eaten the same day it’s made, so invite friends and family to share.
Vegan Irish Coffee
The old joke goes “only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat.” At least this version has no cholesterol.
Vegan Colcannon
A few slices of crisp, chopped tempeh bacon make a great addition to this traditional Irish comfort food.
Vegan Latkes
Whether or not you celebrate Hannukah, these potato pancakes warm up winter mornings.
Spinach & Spicy Peanut Sauce
You can find dishes flavored with peanuts and spiced with chiles throughout West Africa. Let your own heat tolerance decide how many chiles you use. Crushed red pepper flakes may be substituted for the fresh chiles.
Barley Soup with Porcini and Dill
Barley soups are especially popular in Eastern Europe, where they are often combined with mushrooms. Here, dried porcini mushrooms add a rich, woodsy element, but other fresh or dried mushrooms may be used instead.
Pecan Pumpkin Cheesecake
Let's cut to the chase: this is the best way to end your T-Day meal, bar none.
Tomato Cucumber Carpaccio
Juicy red tomatoes and crisp cucumbers sliced paper-thin are featured in this elegant appetizer. Make it when locally grown tomatoes are at their peak. These vegetables are also delicious served with a bit of pesto.
Fresh Strawberry Pie
To experience the full flavor of fresh berries, use the sweetest, ripest strawberries you can find and serve the pie within four hours of preparing it. If your strawberries are less than perfectly sweet, you may want to add a bit of sweetener to the blended filling mixture. The optional psyllium is available at health food stores and is used to help the pie filling hold together. Instead of a date-nut crust, you may substitute a graham or cookie-crumb crust, or a regular prebaked pie shell.
Chickpea & Eggplant Kibbe
Kibbe is a traditional Lebanese dish made with bulgur and ground meat. In this version, chickpeas and eggplant replace the meat. The result is a hearty, one-dish meal that can be assembled ahead of time and baked half an hour before serving. I serve this with a sesame sauce made by thinning hummus with a little soymilk.
Spinach Salad with Tofu
Look for baked tofu in the refrigerated case of health food stores and some supermarkets. If tender baby spinach is unavailable, use regular spinach. Vegetarian Worcestershire sauce, made without anchovies, is available in health food stores.
Basil Pesto
Since basil leaves turn brown when they come in prolonged contact with air, spread a thin layer of olive oil on top of the pesto before refrigerating in a tightly sealed container. If you omit the soy parmesan, you may want to add a little more salt.
Vegetable Towers with Basil Pesto
This dazzling entrée is much simpler to make than it appears. Much of the prep work can be done in advance, and the delicious results are worth the time it takes to assemble the ingredients. The roasted vegetables are also wonderful served with a red wine sauce.
Mexican Tortilla Bake
In this crowd-pleasing Mexican casserole, a sumptuous filling of pinto beans, salsa, and tofu is seasoned with chili powder, garlic, and lime juice, layered with tortillas, and topped with shredded vegan cheese. Muy delicioso!
Savory Vegan Gravy
Versatile and oh-so-useful around the holidays, this quick and easy gravy adds just the right amount of flavor and moisture to your dishes. Gravy Master is a browning sauce available in supermarkets. It contains no animal products and adds a rich brown color to sauces.
Roasted Wheat-Meat with Oyster Mushroom & Sausage Stuffing
Too often, people think veg diets and the holidays don't go together. This savory, cruelty-free meat substitute proves that holiday flavors are abundant and delicious in plant-based foods.
Greek Spinach & Rice
This spinach rice, or “spanakorizo,” can be made with cooked or uncooked rice. This version uses uncooked rice, but if you have cooked rice on hand, you can make a quicker version by simply adding it to the skillet after cooking the onion, garlic, and spinach. Omit the water and cook just until the rice is heated through, and season to taste. Chopped fresh tomatoes, cooked white beans, and pitted kalamata olives make good additions as well.
Fake Feta
In addition to being a great accompaniment to Greek Spinach & Rice, this vegan feta adds protein, flavor, and an authentic appearance to Greek salad.
Hot & Spicy Stuffed Mushrooms
Mushrooms are the perfect foil for a zesty stuffing combining the heat of cherry peppers and the sweetness of raisins and sugar. If you prefer a milder stuffing that is still loaded with flavor, buy mild cherry peppers instead of hot ones.
Pasta e Fagioli
Literally meaning “pasta and beans,” this stick-to-your-ribs comfort food is a popular—and naturally vegan—Italian dish that tastes even better the day after it is made. This is my mom’s recipe that she served every week. It tastes quite similar to what I had in Italy, but without the Tuscan ambiance.
Peruvian Peanut Potato Soup
Peanuts and potatoes, both Peruvian crops, are combined in this flavorful soup that can be served two ways. Served chunky, it's homey and rustic, especially good with coarse, dark bread. Purée the soup and it turns a lovely butterscotch color, an elegant dish when garnished with chives.
Spicy Peanut Green Beans
If you prefer your food less spicy, reduce or eliminate the red-pepper flakes—this dish is plenty flavorful without them.

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