Robin Robertson, Author of the Day on Cookstr!
Posted by Avi
Sunday October 24, 2010
Today, our most prolific vegetarian and vegan cookbook author, Robin Robertson, is Author of the Day on Cookstr! Robin has written many meat- and dairy-free cookbooks, and we’re proud to have published a number of her bestsellers. Visit her website Global Vegan Kitchen to learn more about her books.
I’ve always loved Robin’s approach to cooking: wholesome food that’s easy to make, tastes great, and is good for both your body and the planet. She writes that “more and more people are choosing vegetarian and vegan cooking for reasons of health, environment, and compassion, and I write my cookbooks to make it easy to discover just how great tasting and satisfying plant-based food can be.”
Robin is no stranger to HCP Dishes: just a few weeks ago I posted her Baked Ziti with Eggplant. Before that it was the Japanese rice bowl dish, Vegetable Donburi. And back in March we featured her recipe for Middle Eastern Lentils & Rice with Caramelized Shallots.
Many thanks to the editorial team at Cookstr for this great honor. Robin is the third Harvard Common Press author (following John Mariani and Victoria Wise) to be Author of the Day this fall, and we so appreciate the recognition.
To close out your Sunday on a sweet note, here’s a seasonal dessert from Robin’s book Vegan Planet. Serve this pie warm with a scoop of dairy-free vanilla ice cream.
Brandy-Apple Pie
Yields 8 servings
2 cups unbleached all-purpose flour
1 teaspoon salt
2/3 cup plus 1 tablespoon soy margarine, cut into small pieces
1/4 cup ice water, or as needed
5 large Granny Smith or other tart apples
1/2 cup firmly packed light brown sugar or natural sweetener
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons brandy
1. Combine the flour and salt in a food processor. Blend in the 2/3 cup soy margarine with short pulses until the mixture becomes crumbly. With the machine running, add just enough of the water through the feed tube until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form 2 disks. Wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate and trim and flute the edges. Roll out the remaining dough for the top crust and set aside or refrigerate if you will not be using right away. Refrigerate the pie plate.
3. Peel, core, and slice the apples and place in a large bowl. Add the brown sugar, cinnamon, allspice, lemon juice, cornstarch, and brandy and stir to mix well. Spoon the apple mixture into the prepared bottom crust and dot with the 1 tablespoon soy margarine.
4. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a fork or knife to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake until golden brown, 40 to 45 minutes more.
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