VeganMoFo 2018 #3: Recipe Round-Up: One Dish Vegan

One Dish Vegan is a cookbook full of easy recipes that, you guessed it, come together in one dish. It is by vegan cookbook stalwart Robin Robertson. You can see the other recipes I have blogged from this book here.

My Thai Soup with Asparagus: A fragrant lemongrass and ginger broth is simmered (it is meant to have chiles, but I left them out), then filled with jasmine rice, tofu, asparagus, and rounded out with some coconut milk (light, of course), tofu, lime, and thai basil (though I used coriander as a sub). I found this to have a very strong lime flavour, but I think my lime was on the larger side. I accidentally added the asparagus a bit early, so it was softer than it should have been, so don't be like me!
Rating; :)



Devil's Food Chilli: I made a half recipe of this and got three servings, served over a baked potato and with some spinach for greens. I left out the serrano chiles, and reduced the chili powder to just a tiny sprinkle. In the absence of significant heat, this sauce was almost a bit sweet. It has eggplant, msuhrooms, and blach beans in it, and is garnished with kalamata olives.
Rating: :)



Seitan and Asparagus with Orange-Sesame Sauce: This recipe was very yum! I served it over rice, and got three serves (rather than four). The orange sauce is creamy from tahini, and I kept mine nice and mild. Once the sauce is whisked up, it is very quick and simple to make.
Rating: :)



Fettuccine with Creamy Cannellini Tomato Sauce: Cannellini beans are blended into a tomato sauce to make a nice, creamy, protein-full sauce. As the sauce was being blended, rather than using one tin of crushed tomatoes and 1 tin of diced tomatoes, I just used two tins of diced. I used about 9 ounces of linguine, and added some peas and broccoli as well. Served with some spinach and some soy-glazed gluten strips.
Rating: :)



Fusilli with Green Beans and Tomatoes: Roma tomatoes and sun-dried tomatoes are seasoned and cooked down to make a nice sauce for the pasta. As well as the green beans and some kalamata olives, I took the suggestion and added a couple of home made sausages to bulk it up a bit. I used 250g of large spiral pasta in this.
Rating; :)



Vegetable Lo Mein: I love a quick Asian-style noodle dish, and if you add hoisin sauce into the mix I am sold. This uses linguine for the noodles, and is packed full of broccoli, carrot, scallions, tofu, and mushrooms!
Rating: :)



Southwest Mac and Queso: The queso here is a blend of white beans, tinned tomatoes (they are meant to have green chiles in them, but we don't really have that here, I must have made this a long time ago, as I seem to have added a seeded green chile to this), nutritional yeast (I added extra), and lots of seasoning. It is poured over cooked pasta and cauliflower (I also added peas). It is topped with crushed tortilla strips, and optional vegan cheese (I used Vegusto melty).
Rating: :)



Tempeh and Eggplant Moussaka: I couldn't really get a pretty photo of the inside of this, so enjoy the second weird photo of a pile of stuff. Potatoe and eggplant slices are layered into a 9 x 13 inch pan, and filled with tempeh cooked in tomato sauce. I used some bottled pasta sauce for this, and had to add a bit more than the one cup required as it seemed a bit dry otherwise. I only really got enough for two layers or vegetables, and one layer of tempeh using this size of pan. The creamy sauce is made from silken tofu, cannellini beans, and non-dairy milk.
Rating: :)





Cute Kitty Photo of the Post



Gizmo and Sahara were both quite good at posing. Here they are doing some high-skill tandem modeling.

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.

Recipe Round-Up: One-Dish Vegan

Some more from One Dish Vegan!

Korean Hot Pot: Wombok, carrot, shiitakes, tofu, scallions, enoki mushrooms, bean sprouts and ginger are cooked in a yummy broth and served over hot rice. It is as good as it sounds. Everyone serves themselves from the pot, and the remaining broth can be served in small cups or bowls (though I ended up putting some back over my food in the bowl as well).
Rating: :)







Vegetable Etouffee: Based on a Cajun stew, I shameless ignored the so called 'trinity' of vegetables and ditched the capsicum in favour of extra celery in peas. Kidney beans, tomatoes and seasonings make this a tasty dinner, served over brown rice.
Rating: :)



Black Bean and Two-Tomato Stew with Quinoa: Fire-roasted tomatoes and sun-dried tomatoes are the two tomatoes here. I left out the red capsicum in favour of some diced carrot. This was yummy, but from a visual perspective next time I would make it with red, rather than white, quinoa. For some reason I was expecting it to look a lot redder! I got 3.5 serves out of this.
Rating: :)



Hot Salsa Pinto Beans and Rice: I made these not so hot by decreasing the chili, and I also used peas instead of capsicum. Served over brown rice, this was like a fun burrito bowl. Especially food with the crunchy lettuce and sour cream.
Rating: :)



Risotto with Artichokes and Mushrooms: I love making risotto, I find the stirring very zen. I used a whole 200g box of mushrooms (rather than 4 ounces) and a whole tin of artichoke hearts (rather than just a cup), so I didn't have left over bits and pieces and because I like a high stuff to rice ratio. The recipe calls for 4 cups of broth, though says you may not need all of it, but I did. I served this over spinach and with some Tofurkey Chicken and Apple Sausages.
Rating: :)



Tunisian Chickpeas with Sweet Potatoes and Greens: This is satisfying, and served over brown rice gave four good sized servings. There is an option of the greens to use, and I used chopped English spinach (as opposed to kale or silverbeet).
Rating: :)



Szechwan Tempeh and Green Beans: This is so delicious, even my tempeh suspicious father enjoyed it. I used a 300g packet of tempeh, rather than 250g, so I used the larger Australian tablespoons to mix up the sauce of the tempeh to make sure there was plenty to go around. The tempeh was salty, but there was also a sweetness and freshness from the beans. Served over rice. I got about three serves out of this, rather than four. You will want to eat it all!
Rating: :D



One-Pot Cheesy Mac: This was one very saucy pasta dish! I used 250g of pasta (tube macaroni, I couldn't find elbow macaroni), and I only had enough for 2 cups of broccoli (rather than 3), so I filled it up with peas and spinach. It is a pretty tasty little mac and cheese, with cashews and white beans in the sauce. I used the leftover beans from the tin to add to the rest of the pasta as well.
Rating: :)



Ziti with Sicilian-Style Tomato Sauce: Sometimes I can always find ziti in the supermarket, so I use penne instead. This sauce has onion, eggplant, tomatoes, lots of garlic and capers. Also capsicum, but I just left that out. I also added in the option chopped sausages, using the homemade sausages from Isa Does It. I found this was lacking a complex flavour, it just needed a little something extra, but I am not sure what.
Rating: :)



White Bean Cassoulet: I love cassoulet, and this recipe did not disappoint. Red onion, carrots, parsnips, white beans and sausages (optional, but as if you would leave them out - I used the ones from Isa Does It) make one heck of a delicious dinner, that smells amazing in the oven. The sauce involves some miso, which is always a good thing in my book! I used panko breadcrumbs for topping.
Rating: :D



Cute Kitty Photo of the Post



Dim Sim is waiting for her water bowl to be filled up (even if I have just filled it, she demands it be filled fresh to the top every time she wants a drink!), and she has posed herself right in front of one of my Maryanne Oliver prints, her little face is actually over the face of the black cat in the print, super cute.

Vegan MoFo 2014 #21: Robin Robertson Rocks - One Dish Vegan

I went out for lunch today at a newish vegan restaurant up in North Lakes (I will review it on the blog once MoFo is over). I ate quite a bit, so now I am in a slight afternoon food coma state. Zzzzz... So now I am reading through MoFo posts, wishing I could put myself into even a great food coma by eating all of the magical foods on all the blogs. Here is some more One Dish Vegan.

Spicy Peanut Soup is a rich, delicious filling soup. I made this for a lunch, foolishly thinking it would be a pretty light meal. Nope, this will fill you up and keep you full for a longtime, with a smile on your face. I fried the tofu in a little bit of peanut oil first before adding it to the stew at the end. This is full of onion, carrots (in lieu of red capsicum), tomatoes, rice, bok choy and tofu. I drizzled this with some sriracha.
Rating: :)



Quinoa and Lentis with Butternut Squash and Rapini came about after I finally found some real rapini for the first time. I had never seen it here before, but I had read at some point in the past that you could substitute broccolini for it (even though they really aren't the same at all now that I see rapini). But one day at the supermarket there were some big bunches of fresh rapini! Score! This is a great, earthy dish. I used pecans instead of walnuts for the topping.
Rating: :)



Chickpea and Kale Stew is a great winter stew, packed full of potatoes as well as the chickpeas and kale. I served this over some baby spinach leaves for even more greens. There is the option of blending a bit of the stew for some extra thickness, which I did.
Rating: :)



Winter Vegetable Hash is a satisfying brinner. For the vegetables I used red onion, carrot, potato, zucchini (instead of capscium), mushrooms and I also added some kale for extra greens. I had to cook this a fair bit to get it lightly browned and crispy. I got three servings out of this, rather than four, and that was served with some baked beans (just from a tin) and some toast.
Rating: :)



Couscous with Edamame and Chickpeas is a fun pilaf with carrot, scallions and tomatoes also included. Topped with cilantro. This made about 3.5 serves rather than 4, and was maybe a little bit dry. But it is great when topped with lots of nooch.
Rating: :)



Frittata Puttanesca caught my eye because... putanesca! This frittata is based on firm tofu mixed up with lots of herbs, spices, nooch, olives, mushrooms and tomatoes. I topped this with some Cheezly cheese for melty goodness. The recipe says to take out of the oven, sprinkle with fresh basil, cut into wedges and serve hot. You can see from the second photo down that when I did this it was very crumbly. It was still super yummy, especially served with some garlic bread and salad. I chilled the leftovers in the fridge, and you can see in the third photo down that after chilling it slices much better, and keeps the shape when you reheat it.
Rating: :)







Japanese Eggplant and Tofu may not look the prettiest, but teriyaki doesn't need to look pretty! I totally screwed this up when I first made it, I couldn't work out why the sauce was so vinegary, then realised afterwards that I had left out the agave. Ooops! But then I added some agave to the leftovers and that balanced out the teriyaki beautifully. I used some portobello caps instead of the capsicum. I needed to make a triple batch of the marinade to coat everything properly. Don't be a dope! Rememeber the agave.
Rating: :)



Oven-Baked Indian Vegetables with Chickpeas is lovely. The baked flavour of the vegetables blends beautifully with the precious fire-roasted tomatoes. Every part of this recipe is roasted in the oven, including the chickpeas. Yum!
Rating: :)



Cute Kitty Photos of the Post



Today (the 28th of September) would have been Possum's 20th birthday. Our beautiful old man left this world in February this year, and is very much missed. I have posted this photo of him on my blog before, but it is one of my very favourites. Love you my little stripey boy. <3

Vegan MoFo 2014 #10: Robin Robertson Rocks - One Dish Vegan

Half-way through the goal number of posts, yay! I have a super busy September, so I have prepared a lot of these posts in advance. My aim was to get to the suggested 20 posts for the month, and maybe more if I have the time. Hurrah!

Back to One Dish Vegan!

Bombay Beans with Chutney has mango chutney cooked into the mixture (I use the Sherwood brand), which gave it a nice, sweet-savoury flavour. I used diced carrot in place of the capsicum, and served this over baby spinach and brown rice. With two tins of kidney beans, this made quite a bit, though not quite the 6 serves it says. More like five.
Rating: :)



Greek Spinach Rice with White Beans took bit longer than the recipe said to cook the rice through (my almost constant issue). Nutmeg and fresh mint make a nice flavour addition to this all-in-one grain, bean and green dish. I only got three servings, rather than four. The book suggests a number of garnishes, including tomatoes and olives, but I completely forgot.
Rating: :)



Blazing Bulgur Chili was more a smoldering ember as I took the heat down to suit my tastes (mild heat, yay, burning, no). I only had fine-ground bulgur (not medium), but it was fine (I love bulgur), and it also has portobello mushrooms and pinto beans. The corn kernels make a nice sweet burst. I only used one green chile (instead of 2) and 2 tsp of medium Masterfood Mexican Chili Powder to make this a gentler chili.
Rating: :)



Tempeh and Cellophane Noodles with Lemongrass and Cilantro was fun, because who doesn't like cellophane noodles? Tempeh (I had a 300g block rather than an 8oz block), vegetables )I used carrot instead of capsicum), and lots of fresh coriander help make this a satisfying dinner. I only got 3 servings... I think we can all agree that my serving size is not a regular serving size!
Rating: :)



Hoisin-Glazed Tofu and Bok Choy was a nice dish (who doesn't love hoisin?), but I would make a few tweeks. Firstly, I would pan-fry the tofu first to make it a firmer texture and a bit darker, and I would also add more hoisin to make a thicker sauce. Actually pan-frying and then glazing the tofu in the pan with some hoisin first would probably make this close to perfect.
Rating: :)



Lemony Quinoa with Spinach and Chickpeas is the sort of dish that people thing vegans eat all the time, but the reason a lot of people love the grain/bean/green combination is because it is generally pretty tasty! This dish is no exception, and is nice and tangy from the lemon juice. This is more of a three serve dish.
Rating: :)



Penne and Broccoli with Creamy Chickpea Sauce is one of the many examples of Robin's knack for creating creamy pasta sauces using pureed beans. This sauce had a very mild flavour. I used 8oz of penne pasta, and a lot more than 3 cups of broccoli to increase my greens.
Rating: :)



Penne and Chickpeas with Spinach, Pine Nuts, and Raisins is one of my favourite quick pasta mixes. The raisins are a Sicilian tradition, and can I just say that it is a great tradition. I can be a bit funny about sweet in my savoury, but this is good. Sprinkled liberally with nooch!
Rating: :)



Linguine with Red Lentil Sauce may sound simple, but the flavour was amazing! I've mentioned that I love red lentil pasta sauces, and this wouldhave to be one of my favourite. I used 12oz instead of 1lb of linguine, which made 4 servings just nicely.
Rating: :D



Creamy Noodle Curry uses silken tofu blended with coconut milk to provide the creaminess here. I used a mild yellow curry powder, that gives nice flavour without being to hot for me.
Rating: :)



Cute Kitty Photo of the Post



I've already mentioned that our clinic cat Abbey loves to groom our adoption kittens, sometimes they return the favour. Here is Timmy (who has found his forever home), giving Abbey a good cleaning behind the ears.