When the folks at The Harvard Common Press asked me to take part in the blog tour, I eagerly agreed. The book contains more than 150 well-balanced vegan meals that deliver protein and nutrients in one pan or bowl. Early November was busy with Diwali celebrations, but I still managed to try a couple of recipes and bookmarked many others to make this winter.
One Dish Vegan covers a wide range of categories: soups, salads, stews, chilis, pasta, casseroles, stir-fries, pizzas, pot pies and more. Most recipes are straightforward, approachable, and designed to be broadly appealing. The author favors whole, minimally processed ingredients and many recipes are allergy-friendly.
The book includes a clear index that makes it easy to find recipes by name or main ingredient, plus helpful cooking charts for grains and beans.
You may recognize some recipes or techniques from Robin’s earlier books, but there are enough new variations and dishes here to make this collection worth keeping.
A common criticism of Robin’s cookbooks is the limited number of photos; this book follows that pattern and includes only the front and back covers. Fortunately, the blog tour features many photographs that show how the recipes turn out.
I tried the Szechuan Tempeh (I substituted cauliflower for green beans) and the Southwestern Mac and Queso casserole. I also plan to make several tarts, frittatas, and chilis (tequila sundown chili caught my eye) over the winter. Both dishes I made were excellent; I tend to increase the herbs and spices to suit my palate, but the base recipes were well balanced.
You can follow what other bloggers are making and reading about the book on the blog tour page.
Pictured below: Southwestern Mac and Queso casserole (served without tortilla chips).
Thank you to Robin Robertson for another inspiring book, and to Harvard Common Press for organizing the blog tour. To celebrate World Vegan Month, Robin is running a “30 Days of Vegan Cooking” campaign and sharing a recipe each day from the revised edition of Vegan Planet. You can follow the updates on Robin’s blog and the Vegan Planet Facebook page.
Pictured below: Szechwan Tempeh
One of the recipes I’m eager to make is Chipotle-Citrus Tofu and Broccoli, though I ran out of chipotle chiles when I planned to cook it. Robin and Harvard Common Press kindly allowed the recipe to be shared for the tour, so here it is for you to try.
Photo © 2013 by Lori Maffei
Chipotle-Citrus Tofu And Broccoli
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
Gluten-free | Serves 4
The smoky heat of chipotles balanced with bright citrus creates a lively sauce for broccoli and tofu. Serve it on its own or over rice or quinoa. You can substitute cauliflower or asparagus for broccoli, or use seitan, tempeh, or cooked beans instead of tofu.
Ingredients:
3 cups small broccoli florets
1 tablespoon vegetable oil
1 pound extra-firm tofu, well drained, blotted dry, and cut into 1/2-inch 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
Method:
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.
Harvard Common Press is also giving away a copy of One Dish Vegan to a blog reader. The giveaway runs through the end of Tuesday, Nov 26. Entry is open to U.S. residents only. Leave a comment about your favorite one-dish meal to enter.
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