Veganize It! with Robin Robertson

This week on Jazzy Vegetarian Radio, I welcome Robin Robertson to talk about her fabulous new book, Veganize It! We’ll share great tips for veganizing recipes, at home. Listen to the show here.

 

I love Veganize It!, and I highly recommend it to anyone who is seeking to prepare delicious vegan meals at home.

 

When Robin Robertson made the decision to go vegan in the late 1980s, it was not easy. Tempeh bacon, cashew cheese, coconut yogurt, and other ready-to-eat staples were still years away from supermarket shelves. “If I wanted something meaty or creamy made from plant foods, back in those days,” she writes in Veganize It!, “I had to come up with a way to make it myself.”

 

Today, vegan and vegetarian products are easier to find than ever, and Robertson is a leading voice in plant-based cooking. But that doesn’t mean she’s stopped “veganizing” at home! While convenience products can be great in a pinch, they’re often heavily processed and prohibitively expensive. With more than thirty years of experience developing and sharing vegan recipes, Robertson is the perfect guide for home cooks looking for DIY whole-food alternatives. Listen to the show here.

 

Today Robin has kindly shared two awesome recipes from Veganize It! Thank you Robin!

 

CLAM-FREE CHOWDER

SERVES 4

 by Robin Robertson

Oyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.

 

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

2 tablespoons vegan butter

8 ounces oyster mushrooms, chopped

1 yellow onion, chopped

1 celery rib, minced

1 garlic clove, minced

2 cups peeled and diced potatoes

2 bay leaves

1 teaspoon dulse or nori flakes

½ teaspoon dried thyme

½ teaspoon Old Bay seasoning

1 teaspoon salt

¼ teaspoon ground black pepper

2 cups vegetable broth

¼ teaspoon liquid smoke

½ cup raw cashews, soaked in hot water for 1 hour, then drained

2 cups unsweetened almond milk

1 tablespoon minced fresh parsley

 

Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.

 

While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.

 


 

 

HEART OF PALM AND ARTICHOKE CAKES

MAKES 6 TO 8 CAKES

by Robin Robertson

These delectable cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (they’re even good cold!), or as a component in Seitan Oscar.

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

1 tablespoon olive oil, plus more for frying

½ cup minced onion

¼ cup minced celery

2 teaspoons minced garlic

1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped

1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped

2 teaspoons Old Bay seasoning

1 tablespoon cornstarch

1 teaspoon nori or dulse flakes

¼ cup vegan mayo

¾ cup panko bread crumbs

Lemon wedges, for serving

 

Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.

In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1⁄4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties.

Place the remaining 1⁄2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.

Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

This week on Jazzy Vegetarian Radio, I welcome Robin Robertson to talk about her fabulous new book, Veganize It! We’ll share great tips for veganizing recipes, at home. Listen to the show here.