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2020.
RECIPES FROM VEGAN PLANET Salt and freshly ground black pepper. 1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the seitan and cook until browned on all sides, about 10 minutes. Set aside. 2. Heat the remaining oil in a large saucepan over medium heat. Add the onion, cover and cook until tender, stirring occasionally, about 7 minutes.3.
1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively veganONE-DISH VEGAN
More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin Robertson. One-dish meals are perennially popular on American tables, and my One-Dish Vegan is the first book at the intersection of vegan and one-dish resulting in delicious meals that are healthy and convenient.. One-Dish Vegan contains more than 150 recipes, ranging from the most popular VEGETABLE PAN BAGNAT (VEGAN) Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. INDONESIAN NOODLES WITH TEMPEH The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant ROASTED WATERMELON, ANYONE? Roasted watermelon has been turning up in various cookbooks and cooking magazines of late. I found the idea intriguing, so I decided to try some for myself to see what all the fuss was about. I cut out two rounds from a slice of seedless watermelon and roasted them on a WEST AFRICAN VEGETABLE STEW Instructions. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. In a small bowl, combine the peanut butter and broth, stirring untilsmooth.
CHICKPEA “TUNA” SALAD: A RETROSPECTIVE AND RECIPES Salt and freshly ground black pepper. Mash the chickpeas in a mixing bowl. Add the celery, scallion (if using), relish, mayonnaise, lemon juice, mustard, and sea vegetable flakes. Season with salt and pepper, to taste. Mix until well combined. Cover and refrigerate at ROBIN ROBERTSON’S GLOBAL KITCHENVEGAN COOKBOOKSRECIPESCONTACT ROBINBBQ SEITAN RIBSVEGETABLE PAN BAGNAT 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles) Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. ROBIN ROBERTSON’S GLOBAL KITCHEN Chocolate-Kissed Peanut Butter Pie. by Robin Robertson on July 14,2020.
RECIPES FROM VEGAN PLANET Salt and freshly ground black pepper. 1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the seitan and cook until browned on all sides, about 10 minutes. Set aside. 2. Heat the remaining oil in a large saucepan over medium heat. Add the onion, cover and cook until tender, stirring occasionally, about 7 minutes.3.
1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively veganONE-DISH VEGAN
More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin Robertson. One-dish meals are perennially popular on American tables, and my One-Dish Vegan is the first book at the intersection of vegan and one-dish resulting in delicious meals that are healthy and convenient.. One-Dish Vegan contains more than 150 recipes, ranging from the most popular VEGETABLE PAN BAGNAT (VEGAN) Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. INDONESIAN NOODLES WITH TEMPEH The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant ROASTED WATERMELON, ANYONE? Roasted watermelon has been turning up in various cookbooks and cooking magazines of late. I found the idea intriguing, so I decided to try some for myself to see what all the fuss was about. I cut out two rounds from a slice of seedless watermelon and roasted them on a WEST AFRICAN VEGETABLE STEW Instructions. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. In a small bowl, combine the peanut butter and broth, stirring untilsmooth.
CHICKPEA “TUNA” SALAD: A RETROSPECTIVE AND RECIPES Salt and freshly ground black pepper. Mash the chickpeas in a mixing bowl. Add the celery, scallion (if using), relish, mayonnaise, lemon juice, mustard, and sea vegetable flakes. Season with salt and pepper, to taste. Mix until well combined. Cover and refrigerate at RECIPES FROM VEGAN PLANET Salt and freshly ground black pepper. 1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the seitan and cook until browned on all sides, about 10 minutes. Set aside. 2. Heat the remaining oil in a large saucepan over medium heat. Add the onion, cover and cook until tender, stirring occasionally, about 7 minutes.3.
RECIPES FROM PARTY VEGAN Set aside. 2. In a bowl, combine the garlic, tomato paste, chipotle, juice, soy sauce, maple syrup, vinegar, cumin, and coriander. Mix together and set aside. 3. In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until golden brown on both sides, turning once, about 5 minutes per side. INDONESIAN NOODLES WITH TEMPEH The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant WEST AFRICAN VEGETABLE STEW Instructions. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. In a small bowl, combine the peanut butter and broth, stirring untilsmooth.
ULTIMATE VEGGIE BURGERS REVISITED Back in 2002 when I developed the recipe for Ultimate Veggie Burgers in Vegan Planet, my goal was to make a firm-textured patty that looked more like a burger than a veggie. What I came up with was a combination of cooked lentils, ground walnuts, and ONE-POT SICILIAN COUSCOUS FROM ONE-DISH VEGAN Instructions. Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. VEGAN SEITAN GYROS WITH TZATZIKI SAUCE Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5 minutes. Add the oregano, lemon juice, and season with salt and pepper, tossing to coat. To assemble, spread the tzatziki sauce onto the pita loaves, divide the seitan mixture among them, and top with lettuce, tomato, cucumber, and onion. Serveimmediately.
10 COOLING VEGAN RECIPES FOR AUGUST 10 Cooling Vegan Recipes August. Cucumber and White Bean Ceviche – Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles – The evocative name refers to the heat from the srirachaand the
VEGAN CRAB LOUIS
In a medium bowl, combine the paprika and Old Bay, stirring to mix. Set aside. Coarsely chop the hearts of palm add to the spice mixture in the bowl, tossing gently to coat. In a small bowl, combine the mayo, lemon juice, dill, capers, sriracha, and salt and pepper to taste. Mix well, then add the hearts of palm and reserved asparagusand mix
THE HOW NOT TO DIE COOKBOOK The How Not to Die Cookbook. by Robin Robertson on November 10, 2017. It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly . The book comes out of December 5th, but you can pre-order now. ROBIN ROBERTSON’S GLOBAL KITCHENVEGAN COOKBOOKSBBQ SEITAN RIBSVEGETABLE PAN BAGNATPLANT PROTEIN REVOLUTION COOKBOOK Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using).1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively veganRECIPES ARCHIVES
Robin Robertson\\\\\'s Vegan Planet blog and Global Vegan Kitchenarchives, recipes.
ONE-DISH VEGAN
More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin Robertson. One-dish meals are perennially popular on American tables, and my One-Dish Vegan is the first book at the intersection of vegan and one-dish resulting in delicious meals that are healthy and convenient.. One-Dish Vegan contains more than 150 recipes, ranging from the most popular RECIPES FROM PARTY VEGAN Set aside. 2. In a bowl, combine the garlic, tomato paste, chipotle, juice, soy sauce, maple syrup, vinegar, cumin, and coriander. Mix together and set aside. 3. In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until golden brown on both sides, turning once, about 5 minutes per side.TOFU TONKATSU
There’s lots to love about tofu tonkatsu. First there’s the crisp-on-the-outside, soft-on-the-inside tofu cutlets sitting atop a crisp and crunchy slaw fragrant of ginger and sesame oil. Then, topping it off is the oh-so-flavorful sauce, at once zesty, tangy, and fruity. These three components, when served together, create a harmonious symphony of flavors and textures ULTIMATE VEGGIE BURGERS REVISITED Back in 2002 when I developed the recipe for Ultimate Veggie Burgers in Vegan Planet, my goal was to make a firm-textured patty that looked more like a burger than a veggie. What I came up with was a combination of cooked lentils, ground walnuts, and 30 DAYS OF VEGAN COOKING ARCHIVES vegan recipes, cookbooks, and more. 30 Days of Vegan Cooking. Polenta-Stuffed Red Bell Peppers RUSTIC BREAD WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES Directions. 1. In a large bowl, combine the yeast and ¼ cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 1¾ cups water, the olive oil, and the salt. 2. In a separate large bowl, combine the flours and stiruntil well mixed.
WEST AFRICAN VEGETABLE STEW Instructions. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. In a small bowl, combine the peanut butter and broth, stirring untilsmooth.
ROBIN ROBERTSON’S GLOBAL KITCHENVEGAN COOKBOOKSBBQ SEITAN RIBSVEGETABLE PAN BAGNATPLANT PROTEIN REVOLUTION COOKBOOK Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using).1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively veganRECIPES ARCHIVES
Robin Robertson\\\\\'s Vegan Planet blog and Global Vegan Kitchenarchives, recipes.
ONE-DISH VEGAN
More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin Robertson. One-dish meals are perennially popular on American tables, and my One-Dish Vegan is the first book at the intersection of vegan and one-dish resulting in delicious meals that are healthy and convenient.. One-Dish Vegan contains more than 150 recipes, ranging from the most popular RECIPES FROM PARTY VEGAN Set aside. 2. In a bowl, combine the garlic, tomato paste, chipotle, juice, soy sauce, maple syrup, vinegar, cumin, and coriander. Mix together and set aside. 3. In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until golden brown on both sides, turning once, about 5 minutes per side.TOFU TONKATSU
There’s lots to love about tofu tonkatsu. First there’s the crisp-on-the-outside, soft-on-the-inside tofu cutlets sitting atop a crisp and crunchy slaw fragrant of ginger and sesame oil. Then, topping it off is the oh-so-flavorful sauce, at once zesty, tangy, and fruity. These three components, when served together, create a harmonious symphony of flavors and textures ULTIMATE VEGGIE BURGERS REVISITED Back in 2002 when I developed the recipe for Ultimate Veggie Burgers in Vegan Planet, my goal was to make a firm-textured patty that looked more like a burger than a veggie. What I came up with was a combination of cooked lentils, ground walnuts, and 30 DAYS OF VEGAN COOKING ARCHIVES vegan recipes, cookbooks, and more. 30 Days of Vegan Cooking. Polenta-Stuffed Red Bell Peppers RUSTIC BREAD WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES Directions. 1. In a large bowl, combine the yeast and ¼ cup of the water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining 1¾ cups water, the olive oil, and the salt. 2. In a separate large bowl, combine the flours and stiruntil well mixed.
WEST AFRICAN VEGETABLE STEW Instructions. Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. In a small bowl, combine the peanut butter and broth, stirring untilsmooth.
ROBIN ROBERTSON’S GLOBAL KITCHEN Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). RECIPES FROM VEGAN PLANET Salt and freshly ground black pepper. 1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the seitan and cook until browned on all sides, about 10 minutes. Set aside. 2. Heat the remaining oil in a large saucepan over medium heat. Add the onion, cover and cook until tender, stirring occasionally, about 7 minutes.3.
RECIPES FROM PARTY VEGAN 1. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes. 2. Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. RECIPES FROM ONE-DISH VEGAN 1 tablespoon fresh lemon juice. In a medium-size saucepan, bring the broth to a simmer, reduce the heat to low, and keep at a simmer. Heat the oil or water in a large saucepan over medium heat until hot. Add the bell pepper, carrot, zucchini, and garlic RECIPES FROM QUICK-FIX VEGAN 1. Heat the oil in a skillet over medium heat. Add the tofu and cook until golden brown, turning frequently, 7 to 10 minutes. Add the hoisin, soy sauce, and the 1 teaspoon of sriracha, stirring gentle tocoat the tofu.
ULTIMATE VEGGIE BURGERS REVISITED Back in 2002 when I developed the recipe for Ultimate Veggie Burgers in Vegan Planet, my goal was to make a firm-textured patty that looked more like a burger than a veggie. What I came up with was a combination of cooked lentils, ground walnuts, andALMOST IRISH STEW
It’s almost St. Patrick’s Day, so I decided to make “Almost Irish Stew” from Fresh from the Vegetarian Slow Cooker. It’s one of those basic “comfort food” stews that is perfect on a cold rainy day. I used baby carrots (halved lengthwise) but you can use sliced regular carrots, if you prefer, and any kindVEGANIZE IT!
Vegan pantry staples plus enticing recipes in which to use them This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to CHICKPEA “TUNA” SALAD: A RETROSPECTIVE AND RECIPES Salt and freshly ground black pepper. Mash the chickpeas in a mixing bowl. Add the celery, scallion (if using), relish, mayonnaise, lemon juice, mustard, and sea vegetable flakes. Season with salt and pepper, to taste. Mix until well combined. Cover and refrigerate at ROBIN ROBERTSON’S GLOBAL KITCHEN Moved Permanently. The document has moved here. ROBIN ROBERTSON’S GLOBAL KITCHENVEGAN COOKBOOKSBBQ SEITAN RIBSVEGETABLE PAN BAGNATPLANT PROTEIN REVOLUTION COOKBOOK Robin Robertson is the author of more than 20 vegan cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, andQuick-Fix Vegan.
1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively vegan IN CASE OF QUARANTINE: COOK THE PANTRY With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case. But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry,VEGANIZE IT!
Vegan pantry staples plus enticing recipes in which to use them This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensiveVEGANIZE IT!
My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen. It officially hits the shelves on March 7, so I wanted to give you a sneak peek of what’s inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan RUSTIC BREAD WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES Day #3 – 30 Days of Vegan Cooking. Today’s recipe features kalamata olives and sun-dried tomatoes baked into a loaf of delicious bread. I like to serve it with a hearty soup or stew — or the roasted vegetable chili from yesterday’s post! Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes from Vegan PlanetSPAGHETTI LOMEIN
In our small town, the most vegan-friendly food available has been the local Chinese take-out restaurant. Sadly, they closed down during this pandemic. To satisfy our cravings, I’ve included a few stir-fries in my menu rotation. One of our favorites is Spaghetti Lo Mein. (I make it with spaghetti because most traditional lo mein noodles ARTICHOKE-SPINACH DIP Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare. When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned. I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite. In fact,I’m such
ONE-POT SICILIAN COUSCOUS FROM ONE-DISH VEGAN Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables.SINGAPORE MEI FUN
Quarantine cooking can be fun — as in mei fun! Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on ROBIN ROBERTSON’S GLOBAL KITCHENVEGAN COOKBOOKSBBQ SEITAN RIBSVEGETABLE PAN BAGNATPLANT PROTEIN REVOLUTION COOKBOOK Robin Robertson is the author of more than 20 vegan cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, andQuick-Fix Vegan.
1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively vegan IN CASE OF QUARANTINE: COOK THE PANTRY With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case. But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry,VEGANIZE IT!
Vegan pantry staples plus enticing recipes in which to use them This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensiveVEGANIZE IT!
My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen. It officially hits the shelves on March 7, so I wanted to give you a sneak peek of what’s inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan RUSTIC BREAD WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES Day #3 – 30 Days of Vegan Cooking. Today’s recipe features kalamata olives and sun-dried tomatoes baked into a loaf of delicious bread. I like to serve it with a hearty soup or stew — or the roasted vegetable chili from yesterday’s post! Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes from Vegan PlanetSPAGHETTI LOMEIN
In our small town, the most vegan-friendly food available has been the local Chinese take-out restaurant. Sadly, they closed down during this pandemic. To satisfy our cravings, I’ve included a few stir-fries in my menu rotation. One of our favorites is Spaghetti Lo Mein. (I make it with spaghetti because most traditional lo mein noodles ARTICHOKE-SPINACH DIP Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare. When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned. I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite. In fact,I’m such
ONE-POT SICILIAN COUSCOUS FROM ONE-DISH VEGAN Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables.SINGAPORE MEI FUN
Quarantine cooking can be fun — as in mei fun! Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served onVEGAN COOKBOOKS
A longtime vegan, Robin has more than twenty vegan cookbooks, including Veganize It!, Vegan Without Borders, One-Dish Vegan, Vegan on the Cheap, 1,000 Vegan Recipes, Vegan Planet, Quick-Fix Vegan, and Fresh from the Vegan Slow Cooker.. Vegan Mac & Cheese. More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food1,000 VEGAN RECIPES
The Ultimate Vegan Cookbook! by Robin Robertson. Perfect for beginner vegans, long-time vegans, or anyone trying to eat meatless meals a few times a week, 1,000 Vegan Recipes is the most definitive, creative, and dependable guide available for making delicious vegan meals. In this new masterwork, Robin Robertson shares a wealth of tips, techniques, and ideas for creating lively veganONE-DISH VEGAN
More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin Robertson. One-dish meals are perennially popular on American tables, and my One-Dish Vegan is the first book at the intersection of vegan and one-dish resulting in delicious meals that are healthy and convenient.. One-Dish Vegan contains more than 150 recipes, ranging from the most popular RECIPES FROM PARTY VEGAN 1. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes. 2. Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. RECIPES FROM ONE-DISH VEGAN Here’s sampling of recipes from One-Dish Vegan:. Chickpea Noodle Soup . This comforting, versatile soup is the vegan alternative to chicken noodle soup. It can be altered easily to suit your taste.VEGANIZE IT!
My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen. It officially hits the shelves on March 7, so I wanted to give you a sneak peek of what’s inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan VEGAN MAC AND CHEESE Now that Quarantine Cooking has been a thing for nearly two months, there is a temptation to get into a cooking rut. Whenever my culinary mojo slows down, I page through one of my cookbooks for renewed inspiration. Last night, Vegan Mac and Cheese was my muse. Besides, what better comfort food is there thanVEGAN CRAB LOUIS
The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menusthroughout the mid
TOFU TONKATSU
There’s lots to love about tofu tonkatsu. First there’s the crisp-on-the-outside, soft-on-the-inside tofu cutlets sitting atop a crisp and crunchy slaw fragrant of ginger and sesame oil. Then, topping it off is the oh-so-flavorful sauce, at once zesty, tangy, and fruity. These three components, when served together, create a harmonious symphony of flavors and textures ROASTED WATERMELON, ANYONE? Roasted watermelon has been turning up in various cookbooks and cooking magazines of late. I found the idea intriguing, so I decided to try some for myself to see what all the fuss was about. I cut out two rounds from a slice of seedless watermelon and roasted them on a≡ Menu
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vegan recipes, cookbooks, and moreSLOW COOKER LASAGNA
by Robin Robertson on December 22, 2020 The slow cooker is my go-to cooking method for lasagna. Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed. Then, just set it and forget it! I’m posting this easy version just in time for the holidays. It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven. For another version, with more vegetables, try the Lasagna Primavera recipe in THE PLANT-BASED SLOW COOKER.
But if you want a more basic lasagna, this one’s for you. You can leave out the spinach if you prefer, but I like the added greens. (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough). LASAGNA IN A SLOW COOKER For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles – no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks.SERVES 6
SLOW COOKER SIZE: 5- TO 6-QUART COOK TIME: 4 TO 5 HOURSGLUTEN-FREE OPTION
12 ounces soft tofu, drained 1 pound firm tofu, drained 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/3 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano1 teaspoon sea salt
1/2 teaspoon ground black pepper 4 to 5 cups of your favorite tomato sauce for pasta (or a large jar ofmarinara sauce)
1/2 cup water
1/3 cup dry red wine (optional) 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles) * Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enoughsalt and pepper.
* Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed. * Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender. * Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.{ 8 comments
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HOLIDAY COOKBOOK GIVEAWAY #3 by Robin Robertson on December 15, 2020 I’m happy to announce the third winner of my HOLIDAY COOKBOOK GIVEAWAY. As a reminder, three winners have been chosen (one in the last three weeks) to win copies of four of my recent cookbooks: THE PLANT-BASED SLOW COOKER THE PLANT PROTEIN REVOLUTION COOKBOOKVEGAN MAC & CHEESE
ONE-DISH VEGAN
The third and final winner has been chosen using the Random Number Generator on Random.org and the winner is: CONNIE FAIVRE. To claim your cookbooks, Connie, please send me an email or DM me on Messenger and let me know where to send your cookbooks! If I don’t hear from you by next week, another winner will be chosen. I wan to that everyone who participated in my giveaway. Thank you for your support and for your kind words. I wish the very best to all of you this holiday season and in the coming year.{ 0 comments
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COOKBOOK GIVEAWAY WINNER #2 by Robin Robertson on December 8, 2020 It’s time to announce the second winner of my Holiday Cookbook Giveaway. As a reminder, three winners are being chosen (one each week) to win copies of four of my recent cookbooks: The Plant-BasedSlow Cooker
,
The Plant Protein Revolution Cookbook,
Vegan Mac & Cheese
,
and One-Dish Vegan
.
The second winner has been chosen using the Random Number Generator on Random.org and the winner is: SANDRA LEE CHILDS. To claim your cookbooks, Sandra, please send me an email or DM me on Messenger and let me know where to send your cookbooks! If I don’t hear from you by next week, another winner will be chosen (along with a winner for the third and final giveaway). Everyone else, thanks for entering and if you didn’t win this time, you’ll have another chance to win next Tuesday. And keep those new entries coming in (on the ORIGINAL HOLIDAY COOKBOOK GIVEAWAY POSTfrom November
27).
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HOLIDAY COOKBOOK GIVEAWAY: WINNER #1 by Robin Robertson on December 1, 2020Thank
you to all who entered my Holiday Cookbook Giveaway. Reading all of your comments has been a source of joy and inspiration. The first winner has been chosen using the Random Number Generator on Random.org and it tells me that our first winner is: LYDIA CLAIRE. To claim your cookbooks, Lydia Claire, please send me an email or DM me on Messenger and let me know where to send your cookbooks! If I don’t hear from you by next week, another winner will be chosen (along with a winner for the second giveaway). If you didn’t win this time, no worries — you will have two more chances to win on the next two Tuesdays. Keep those entries coming in (on the ORIGINAL Holiday Cookbook Giveaway post from November 27).{ 1 comment
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HOLIDAY COOKBOOK GIVEAWAY by Robin Robertson on November 27, 2020 It’s time for my first annual Holiday Cookbook Giveaway! I will be giving away a set of four of my recent titles to three lucky winners during the next three weeks. Each book bundle will include a copy of:VEGAN MAC & CHEESE
THE PLANT-BASED SLOW COOKERONE-DISH VEGAN
THE PLANT-PROTEIN REVOLUTION COOKBOOK The first winner will be announced on TUESDAY, DECEMBER 1ST; the second winner will be announced on TUESDAY, DECEMBER 8TH; and the third winner will be chosen on TUESDAY, DECEMBER 15TH. The winners will be chosen at random. Whether you add the books to your personal cookbook collection, or give them away as gifts, this giveaway is my way of saying thank you and Happy Holidays from me to you. To enter this giveaway, simply leave a comment at the end of this post. For example: What are you grateful for? What makes you smile? Why do you want to win these books? What’s your favorite vegetable? TELL ME SOMETHING GOOD! _Enter now!_ Leave your comment at the end of this post and check back on the next three Tuesdays to see if you’ve won a cookbook bundle!{ 99 comments
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THE PLANT-BASED SLOW COOKER by Robin Robertson on October 27, 2020 _THE PLANT-BASED SLOW COOKER_ is my latest book and it comes out just in time for slow cooker season. There’s something cozy about the wonderful fragrance of food simmering in a slow cooker on a cold winter day. (Of course, if you’re like me, you use your slow cookers all year long.) If you’re a fan of my earlier book, _Fresh from the Vegan Slow Cooker_, then you’ll love this new edition, revised and updated with new information and tips and featuring 225 recipes — including many all-new ones such as:* THAI COCONUT SOUP
* OYSTER MUSHROOM BOUILLABAISSE* SEITAN SPEZZATINO
* SPICE-RUBBED WHOLE CAULIFLOWER * JACKFRUIT AND BLACK BEAN CHILI * PORTOBELLO POT ROAST* FUL MEDAMES
* INDIAN EGGPLANT CURRY * KOREAN BUGOGI-INSPIRED JACKFRUIT * ARTICHOKE-SPINACH LASAGNA * CHOCOLATE OATMEAL WITH RASPBERRIES AND ROSE PETALS * CARROT CAKE OATMEAL Due out on November 10, you can pre-order _THE PLANT-BASED SLOW COOKER_
on Amazon or wherever you buy your books.{ 1 comment
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