Recipe Round-Up: One Dish Vegan

Another of Robin Robertson's great cookbooks. Although not 'quick-fix', One-Dish Vegan is another book I recommend a lot because most of the recipes are simple and it uses a lot of whole foods as well. You can see my previous posts about this book here.

You will notice several chili recipes towards the end of the post. Over winter, I had a fortnightly chili and baked potato night on the Saturdays I had to work. It was a lot of fun working through all sorts of chili recipes, and given that this book has an entire chili chapter, it contributed to many of these nights. I have stopped chili night for the warmer months, but look forward to it again when the weather cools down!

Chunky Vegetable Soup: I always gravitate towards tomato-based veggie soups. This has lots of veggies - onion, carrot, celery, potato, edamame (I used these instead of lima beans) and chickpeas, plus I added peas because I can't stop adding peas. And served over baby spinach with some bread and avocado on the side. Very satisfying!
Rating: :)



Spicy Soba Salad with Edamame and Cucumber: Of course I made this less spicy by using a little but of sriracha. This was really nice, and reminiscent of the cold Japanese noodles my mum used to make when I was younger. I served this with some baby spinach, as well as some Japanese marinated tofu. Great for summer!
Rating: :)



Succotash Pilaf with Grape Tomatoes: I used frozen edamame instead of lima beans, because I can't find those here. This was a nice dinner, with corn, edamame and tomatoes mixed up with brown rice. I skipped the capsicum it called for. Because I often find that my brown rice doesn't cook in time for these sorts of one pot dishes, I soaked it in hot water for an hour first, and then it cooked super quickly! It was done within the first 20 minutes. This says it serves 4, but I got 3 serves.
Rating: :)



Jamaican Jerk Tempeh and Vegetables: I had a 300g block of tempeh (rather than 250g), which used up all the spices (the recipe says to add leftover spice mix later on in the dish). The vegetables here are red onion, sweet potato, zucchini and tomatoes, and the combined with the spiced tempeh to have a pleasant flavour. I didn't use the optional rum.
Rating: :)



Vegetable Tagine: Served with rice and baby spinach, this gave four big servigs/ I skipped the capsicum and added peas instead, to go along with the carrots, onions, potato, tomatoes, apricots, chickpeas and olives. I do suggest dicing the potato quite small, because mine didn't cook all the way through in the suggested cooking time.
Rating: :)



Garden Vegetable Bean Stew: Remember what I said about tomato based vegetable soup? It applies to stew as well. Onion, carrots, potatoes, celery, edamame, zucchini and corn are bobbing around in a fire-roasted tomato broth (though I used some regular tomatoes with a dash of liquid smoke). I skipped the capsicum and jalapeno in the ingredients.
Rating: :)



Garlic Lover's Chili: I made a half a batch of this (as I tended to do with most of the chilis on chili night), which was two good serves with a baked potato and baby spinach. The half serve had four cloves of garlic, which did come through in the flavour but it is not going to ward off any vampires. I left out the capsicum and chiles, and only added a sprinkle of chili powder. I like my chili mild!
Rating: :)



Sweet and Spicy Chili: I made another half batch here, and got two and a bit servings. This is an interesting chili, with sweetness coming from apple juice and raisins. I added a scraping of frozen chipotle and a sprinkle of chili powder to get a mild heat. This dish is garnished with toasted almonds, which add a great taste and texture.
Rating: :)



Louisiana Bayou Chili: I accidentally made this a bit too hot for myself, I guess I was a little heavy handed with my sprinkle of chili powder and dash of Frank's Hot Sauce. But it was still good, even if my nose did run. I made a half batch here and got three small serves with a baked potato, baby spinach, avocado and nooch to serve with. I left out the capsicum and chili. I liked that as well as the red kidney beans this also had TVP in it.
Rating: :)



Beer Chaser Chili: I only ever use beer in baking or cooking, I am not a beer drinker at all. I found the beer taste to be a bit too strong here for me, but obviously that is my issue and not the recipe's. I used Cooper's Pale Ale, which is my usual cooking/baking beer. I should remember to decrease the amount of beer in this sort of dish. This also has TVP in it, along with pinto beans, which is nice. I made a half batch and served with baked potato, spinach and avocado.
Rating: :| (my own fault for not decreasing the beer a bit for my preferences)



Cute Kitty Photo of the Post



Sahara catching some early morning sunlight in the sunroom.