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Robin Robertson
67 followers -
Vegan cookbook author, and chef.
Vegan cookbook author, and chef.

67 followers
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This Coconut Spinach and Lentil Dal recipe combines two Indian classics: lentil dal and saag paneer. The spinach from saag paneer (without the cheesy cubes of paneer) is paired with a protein-rich lentil dal in a creamy coconut sauce.
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Crunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too!
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We’re approaching Labor Day weekend here in the United States, so I've put together a menu of vegan recipes that are perfect for your weekend cookouts.
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A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw.
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The hot humid weather is back in full force and so is my desire for quick and easy meal solutions. Today on my blog, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August.
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Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad.
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Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them.
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If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic.
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The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this Vegan Crab Louis hearts of palm replace the crabmeat and vegan mayo is used to make the dressing.
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Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.
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