Tagged ‘Vegetarian’
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Cookstr’s Author of the Day: Robin Robertson!
Robin Robertson, HCP’s Queen of Vegetarian and Veganism, has been given the honor of Cookstr’s Author of the Day! Quite the prolific writer, it’s clear why Robin deserves this honor. She has done four cookbooks for us, in addition to writing a regular column (“The Global Vegan”) for VegNews Magazine and doing articles for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, Better Nutrition, and The Virginian-Pilot. -
Miso Soup with Tofu, Wakame Sea Vegetable, and Scallion
Miso-shiru
Among all the world’s soups, miso soup is the simplest and quickest to prepare. It is also very versatile: The ingredients can vary among seasonal garden vegetables, sea vegetables, tofu and tofu products, fish, shellfish, chicken, and pork. Depending on the ingredients and preparation techniques you choose, you can make your miso soup simple and lean or rich and smooth.
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Slow Cooker Meatloaf
I’ve sung its praises before: The Cookstr 10. It’s a weekly e-newsletter from the editorial team at Cookstr.com that arrives fresh to your inbox every Thursday. The ten featured recipes come from some of the top chefs and food writers anywhere. And it’s free, so sign right up.
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French Onion Soup with Cheesy Bruschetta
As anyone fond of French onion soup can attest, the best onion soup is one that is simmered long and slow to coax the most flavor out of the onions. What better way to accomplish this than with a slow cooker? The cheesy bruschetta topping offers an easy alternative to placing unwieldy soup crocks under the broiler.
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Chevre Quenelles in Fennel and Tomato Sauce
By Didi Emmons
Quenelles are delicate French dumplings made from ground fish, chicken, or red meat, with a binding agent such as a panade (bread crumbs or flour, milk, and egg) or choux pastry. Here chevre, better known as goat cheese, takes the place of meat or fish. Quenelles are not as fast to make as some other dumplings, but they’re worth the trouble. They come out so soft and lovely that your friends may think little angels came down to make them. Grilled or warm bread is a natural accompaniment to this dish.
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Herb-and-Honey-Roasted Baby Carrots
Most people will say they prefer raw carrots to cooked ones, but that is usually because they have had only carrots that have been steamed or boiled—methods that drain away the sweet carrot flavor. Roasting is perfect for carrots because it intensifies their sweetness while making them tender.
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Couscous with Pistachios and Dried Cranberries
The red cranberries and green pistachios make this dish a natural at Christmastime, but the great taste says serve it anytime.
Serves 6
Ingredients:
2 tablespoons olive oil
2 large shallots, minced
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Pecan-Dusted Double Pumpkin “Cheese” Cake
Pumpkin two ways: in the cake and the sauce. Tofu stands in for cream cheese in this rich and elegant alternative to pumpkin pie. Serve on Thanksgiving, or any time the mood strikes.
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Winter Pesto
We all know that winter calls for a special kind of cooking, and hearty greens are essential. So tonight, since we’ve Tupperwared and given away all our leftovers, I’ll be using kale to make Winter Pesto.
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Vegetarian Pot Roast
Those poor vegetarians. I know the typical Thanksgiving meal is actually quite veg-friendly, what with all the sides. But isn’t it how well those sides go with the entrée that makes them so good?
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Robin Robertson, Author of the Day on Cookstr!
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.Read more on Robin Robertson, Author of the Day on Cookstr!…