Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. BBQ Jack Sandwiches Makes 4 sandwiches Ingredients 1 tablespoon olive oil 1 (16-ounce) […]
Robin Robertson
Robin Robertson’s Vegan Portobello Po’boys
I don’t know how she does it, but Robin Robertson has written yet another cookbook! 100 Best Vegan Recipes is her newest book, and it contains 90 of her favorite recipes from the best selling 1,000 Vegan Recipes along 10 that are brand new. For those who are new to vegan cooking, 100 Best Vegan […]
Robin Robertson’s Vegan Coconut Cupcakes
These cupcakes look especially pretty with toasted large flakes of toasted coconut sprinkled on the frosting. COCONUT CUPCAKES Makes 12 cupcakes Cupcakes 3/4 cup coconut milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour 2 tablespoons cornstarch 1 teaspoon ground nutmeg 1/ teaspoon salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/ […]
Hearts of Palm Ceviche from Cook the Pantry by Robin Robertson
Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so let’s add this plant-based pantry version to the list. If you like heat, add the jalapeno – if not, leave it out. The avocado […]
5 Vegan Chili Recipes to Get You Through Autumn
We’re in the middle of autumn, with its chilly mornings and dark evenings. This is perfect chili weather. Chili is a well-loved versatile dish that’s warm and comforting, and it’s easy to make with just about any ingredients you have on hand. According to the National Chili Day website, the origins of the dish are debatable. Some […]