One dish vegan robin robertson
One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners by Robin G. RobertsonThis is one I wish I could own, and I might borrow it again. I often make one dish meals, sometimes eating them with a grain such as quinoa or brown rice, but often making a full meal in a single pot. This book gave me some great ideas, and quite a few of the recipes look worth making. I really like the international flavor. In many recipes there are many ingredients I’d want to substitute or change. The lack of photos is the main reason why it gets only 4 stars from me. The only photos are single color photos on the front and back covers. I like Robin Robertson’s cookbooks, and she’s prolific enough now that her books deserve those photographs of completed recipes, even though I know they’re costly. There are easy to follow instructions and there are some good extras included.
The recipe sections cover soups, main dish salads, stovetop simmers and stews, chili, sautes and stir-fries, pastas, and oven to table. There are no desserts.
I can’t list them all, but some of the recipes I’d most want to make or use for inspiration (in order of appearance) are: chickpea noodle soup; black bean soup with kale and sweet potatoes; pesto enhanced vegetable soup; Senegalese-inspired red lentil soup; red bean gumbo; creamy bean and winter vegetable soup; shiitake miso soup; rice and broccoli with lemony white bean sauce; almond bulgar with black beans, tomatoes, and kale; black bean and sweet potato chili; west coast chili; devil’s food chili; black beans and quinoa with shredded vegetables; lemony quinoa with spinach and chickpeas; fusilli with creamy summer vegetable sauce; fettuccine and broccoli with almond-herb sauce; rapini and cannellini rotini, spinach alfredo linguine; linguine with red lentil sauce; frittata primavera; cauliflower comfort bake; spinach and quinoa tart; pesto lasagna; eggplant lasagna; butternut and cremini lasagna; tetrazzini-style fettuccine; baked polenta with red beans and salsa (and the fresh tomato salsa that’s on page 179 is an example of how I like my salsas); polenta bake with spinach and mushrooms; white pizza with arugula pesto; chickpea pot pie; bulgur and white bean bake with cabbage and tomatoes.
This is an ideal cookbook for busy people, for one or two people, for those who want leftovers for another meal. The recipes are not usually one pot meals, but full meals that are eaten with all components mixed together, rather than served in separate piles. That is exactly the kind of cooking I most often do. My goal is always to get a meal on the table as quickly as possible, with minimal cleanup mostly done before serving the meal, and preferably enough left over for another meal. Robin Robertson nicely expresses the intent of this cookbook, so I will just quote her:.
Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes.
how to think on your feet under pressure
Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read.
Kindle eBook coming soon! Or maybe she puts beloved dishes from across the globe into the Vegan-Conversation-Tron Recipe Adaptor she has hidden away in her secret laboratory and that is what makes creating so many easy, delicious and flavor-packed creations possible? How ever she manages it, Robin Robertson is a vegan culinary virtuoso, putting out new cookbooks in about the time it takes me to change the sheets on my bed. The sheer breadth of her body of work is staggering enough, but when you consider that her recipes are all really well-tested and excellent, you know that we are very fortunate to have her batting for the Team Vegan. With cookbooks that cover everything from impressive party food to slow cooker delights and everything in between, Robin is a one-woman band who can teach you how to do it all.