Saturday, September 27, 2014

Vegan MoFo 2014 #20: Robin Robertson Rocks - Quick-Fix Vegan


A few people have been impressed the number of recipes I am putting up in each post. I am here to share my secret, which will probably result in less awe once the truth comes out. Every time I cook I make something different out of one of my books, I almost never make the same thing twice. Too many books, too little time! I take a photo of each dish and make notes for the recipe. Then, and this is the tricky part, I don't blog for ages, while continuing to accumulate photos. This is key for having a zillion photos at your disposal. Finally, decide to do MoFo at the last minute. Because you have so many Robin Robertson books with photos awaiting their time to shine, make this your theme. So really, being such a slack blogger over the past ever has allowed me to have so many photos on hand to have a really great MoFo! And I will still have hundreds of photos left to upload here even after MoFo finishes! With that in mind, how about some more from Quick-Fix Vegan.

White Beans with Mushrooms and Sauerkraut was a great dinner for a cold winter night. My dad is a bit iffy about sauerkraut, however in this recipe it is drained and rinsed so he was on board. The recipe calls for one tablespoon of minced fresh dill, which is adorable. I put in about a truckload because I love dill. This makes big servings.
Rating: :)

White Beans with Mushrooms and Sauerkraut


Seitan Donburi with Unagi Sauce is amazingly delicious. The sauce includes soy and sake (there is an option to use mirin instead, but I went with sake). If you have some seitan on hand, this is a great recipe that comes together in a snap. This is served over rice, and I chose short grain Japanese rice, and also some broccoli on the side. Yum.
Rating: :D

Seitan Donburi with Unagi Sauce


Moroccan Chickpeas with Tomatoes and Spinach is a lovely spiced dish that goes great served over couscous. I didn't have Moroccan spice blend, but the book includes a recipe to make up the perfect amount required with spices that I already had at home. I used carrot instead of capsicum.
Rating: :)

Moroccan Chickpeas with Tomatoes and Spinach


Smoky Chiptole-Chocolate Chili is a lovely deep flavour that is wonderful served with cornbread. I went easy on the chili powder as our chili powder is much hotter and also to suit my desire for just a gentle heat.
Rating: :)

Smoky Chipotle-Chocolate Chili


Quinoa and Chard with Sherry-Glazed Mushrooms takes two classec grains and greens and combines with lovely sherry-cooked mushrooms. You do need to keep an eye on the quinoa when you add the silverbeet to cook down, mine started catching on the bottom of the pan a little.
Rating: :)

Quinoa and Chard with Sherry-Glazed Mushrooms


Sweet and Spicy Tempeh impressed me with the lovely sauce, not too sweet but just right. I added some carrot instead of capsicum that I cooked with the tempeh. The spicy comes from sriracha, which added a lovely mild heat.
Rating: :)

Sweet and Spicy Tempeh


One-Pot Pasta Primavera had lots of great vegetables, most of which are cooked in the boiling water towards the end of the pasta cooking time. Despite this, they are not mushy. I added some white beans as well to make it a complete meal. It went great with nooch.
Rating: :)

One-Pot Pasta Primavera


Penne with Artichokes, Walnuts, and Olives was a bit dry. I used 8oz of penne instead of 12oz, which gave three servings, and I added a tin of kidney beans for some protein.
Rating: :)

Penne with Artihokes, Walnuts, and Olives


Rotini with 10-Minute Tomato-Olive Sauce shows how easy it is to make a delicious sauce from scratch. I altered the sauce a bit, using only a 14oz tin of crushed tomatoes instead of a 28oz tin, and I didn't drain the tin of diced tomatoes. I added some kidney beans as well. I used 8oz of rotini, which gave three servings. I served this with some roasted zucchini, apparently I was feeling a bit fancy with presentation when I took this photo.
Rating: :)

Rotini with 10-Minute Tomato-Olive Sauce


Ziti with Brasciole-Inspired Tomato Sauce is topped off with some toasted, crunchy breadcrumbs, which are a simple yet amazing addition. The sauce is full of garlic, and golden raisins give it a tart bite. I added some kidney beans, and only used 8oz of ziti instead of 12oz.
Rating: :)

Ziti with Brasciole-Inspired Tomato Sauce


Cute Kitty Photo of the Post

Dim Sim


When I first got my new phone (a while ago now), of course I had to play with the different filters on the camera. Here Dim Sim is modelling one of them for me.

5 comments:

  1. There is no less awe! This just means you are awesome and amazing ALL the time, not just during Vegan Mofo. It takes a lot more energy, motivation, organisation, inspiration etc to cook something new each time, rather than relying on old favourites - not to mention writing notes, photographing, filing where you can find it again. And then blogging. An awesome amount of awesomeness. When I grow up I want to be like you.

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  2. Your blogging this month has been fantastic no matter what! I picked up a Robin book at the library today because so much of what you've blogged about is awesome :D

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  3. Thanks for another Quick Fix Vegan post. I haven't made enough from this book.

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  4. yum! so many great meals. I love how you do those giant smiley faces for your favorite meals of all. I don't have any books by Robin Robertson - but Quick Fix sounds great for those nights when I don't want to spend hours in the kitchen.

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  5. It doesn't matter how you accumulate your photos, it's still impressive! I'm still stuck making the basic vanilla and chocolate cupcakes from VCTOTW because I'm not adventurous! :P

    You are very organized too. I can never keep track of my notes for recipe modifications and whatnot. So there - your MoFo posts are still impressive!

    That filter makes Dim Sim look very regal!

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