Wednesday, 19 September 2018

VeganMoFo 2018 #19: Menu: Winter Sunday Supper from Vegan Planet (Original Edition)

Vegan Planet was my first Robin Robertson cookbook, and one I have cooked from quite extensively. It has since been been released as a revised edition. I have both, but almost everything I have made has been from the original edition. However, I make some notes underneath each recipe to how it appears in the revised edition, and if there have been any major changes. You can see what else I have cooked from it here.

First up, a small confession. This menu also includes a soup, an Orange and Chipotle-Kissed Butternut Squash Bisque. But I didn't make it when I made this menu. Forgive me, menu gods, I was tired. But I made everything else!

White Bean Cassoulet: This is a big, warming, and very satisfying stew for a cold night. Onion, carrots, parsnips, and white beans are simmered in a lovely miso and tomato broth. Topped with some breadcrumbs and fresh parsley.
This recipe appears in the revised edition with some minor changes, most notably using less stock, and the addition of some smoky flavours.
Rating: :)

White Bean Cassoulet

Balsamic-Glazed Carrots and Kale: This recipe has a lot of carrots, and a nice big bunch of kale. Though when I made this, a long time ago, kale was not so readily available. So instead I used silverbeet. These days I could get a nice big bunch from a supermarket. The vegetables are blanched, then simmered in a balsamic glaze.
This recipe appears in the revised edition with the only change being less oil.
Rating: :)

Balsamic-Glazed Carrots and Kale

Mashed Potatoes and Company: Potatoes are still the main part of this mash, but they are joined by some sweet potato and some parsnips. This gives a lovely orange colour, as well as a sweet and earthy flavour.
This recipe appears in the revised edition unchanged.
Rating: :)

Mashed Potatoes and Company

And here is the dinner all together on a plate.

White Bean Cassoulet; Balsamic-Glazed Carrot and Kale; Mashed Potatoes and Company

Chocolate Pudding Parfaits: Let us not forget dessert! With these fancy little parfaits. The two layers are a creamy whipped topping, and a chocolate pudding. The whipped topping is made from silken tofu and sugar, with some other things, and does still have quite a strong soy taste if you eat the parfaits after their 2 hour chilling time. I often find that leaving silken tofu based creams for the flavours to meld is best. The chocolate pudding layer is made from yet more silken tofu, and melted chocolate chips, and is very rich. I filled three large wine glasses with the recipe. There is also some chopped almonds between each layer, though I could have done with some extra for more of a crunchy contrast.
This recipe appears in the revised edition, except the silken tofu in both layers is replaced with cashew cream.
Rating: :)

Chocolate Pudding Parfaits

Cute Kitty Photo of the Month

Gizmo and Dim Sim

Gizmo has STOLEN Dim Sim's pink blankie on the sofa! Can you believe the rudeness? Gizmo is pretty smug about it, Dim Sim is looking a little forlorn on her cushion.


  1. I love Robin Robertson! Vegan on the Cheap was my first Robin Robertson cookbook and I really loved it!
    That Cassoulet is calling my name!
    Gizmo looks SUPER smug!!!!

    1. Gizmo was the top cat, so she took what she wanted and then felt really pleased with herself about it.

  2. The white bean cassoulet sounds great, and the whole plate looks so warm & delicious! Poor Dim Sim!