When Robin Robertson made the decision to go vegan in the late 1980s, it was not easy. Believe me, I know as I went vegan in the 80s, and I remember. There were sticks of really icky hydrogenated margarine where I worked as a pastry chef, and soy milk – which was not good tasting at – was the only beverage. Tempeh bacon, cashew and other cheeses, coconut yogurt, and the ready-to-eat staples that we kind of take for granted and love now were years away from supermarket shelves. No wonder that Robin says, in her new cookbook, Veganize It!, “If I wanted something meaty or creamy made from plant foods, back in those days, I had to come up with a way to make it myself.” She certainly has been doing just that. I’ve liked all of Robin’s books and this newest one is really great. I’m sure you will like it too! Find a recipe here and then scroll to the end of the blog for a chance to enter the contest to win a copy of Veganize It!,
Today, vegan and vegetarian products are easier to find than ever, but that doesn’t mean that Robin has stopped “veganizing” at home. While convenience products can be great in a pinch, they’re often heavily processed and expensive. With more than thirty years of experience developing and sharing vegan recipes, Robin is the perfect guide for home cooks looking for DIY whole-food alternatives.
Highlights from Veganize It! include:
- Sought-After Superfoods. Shoppers around the country are seeking out trendy jackfruit in Asian markets – but what to do with it? Robin uses its meaty texture in Jumpin’ Jackfruit Chili and Pulled Jackfruit BBQ Sandwiches. And don’t miss her creative uses for protein-packed tempeh, nondairy milks, and amazing aquafaba.
- Pantry Basics and Beyond. Readers can stock their kitchens with veganized versions of all their favorites: Homemade Pasta, Vegan Aioli, Coconut Bacon Bits, Creamy Ranch Dressing, and more. Once the larder is full, try simple recipes like Mama’s Meatballs and Loaded Baked Potatoes, or more ambitious dishes like Palm-Crab Imperial.
- Perfect Picnic. Hosting a vegan- or vegetarian-friendly cookout is easier than ever. Try Robin’s Haute Dogs, BBQ Seitan Ribs, Chickpea and Artichoke Tuna Salad, Creamy Coleslaw, and an Ice Cream Sundae Cake for dessert.
Whether you are an experienced vegan cook or just looking to expand your Meatless Monday repertoire, Veganize It! offers invaluable guidance and achievable recipes for everyone.
I have a copy of Veganize It! for one lucky reader. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on April 4th. So dont’ forget to enter. Good luck!
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The next Esssential Vegan Desserts Course starts April 6, 2017! See the syllabus, FAQ, recipes and videos here: http://tinyurl.com/RouxbeVeganPastry