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.