2014 will mark the 30th anniversary of the publication of my first book, Vegetariana: A Rich Harvest of Wit, Lore, and Recipes. When it was first published, Publisher’s Weekly declared that “this book should prove itself a classic.” Vegetarian Times called it “a treasure,” and the Detroit News flatteringly described it as a “one-woman masterpiece.” Many years and many books later, many people still tell me that it’s their favorite of my books.

To mark its 30th anniversary, I’m working on a slightly updated new edition (try not to do the math — I was young when it was published!). At this point, I still have a number of copies from the 1999 edition, which is very close to the original 1984 edition. I’d really like to get these collectible books out of my studio and into your kitchens (or bedrooms, as it’s very much a cookbook for reading). I’m offering a number of signed copies through Amazon for $5.00 plus shipping. To access this, go to this link on Amazon and make sure to order your copy through Amberwoodinc, which should be the first seller listed — that’s me.

Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a
great lunch or dinner. Makes a great appetizer, too. 

Makes 1 dozen falafel patties; Serves 4

• 2 cups garbanzo bean flour
• 1 cup coarsely chopped cilantro
• 1/2 cup onions, coarsely chopped
• 3 cloves garlic, coarsely chopped or minced
• 2 tablespoons lemon juice
• 1 teaspoon cumin seeds
• 1 teaspoon Celtic Sea Salt
• 3 tablespoons extra virgin olive oil

Place all the ingredients, except the oil in a mixing bowl, and mix well. Shape the batter into walnut sized balls or flatten into patties. Heat a 9-inch skillet. Add oil. Add falafel balls when oil is hot and flatten with a spatula. Fry on both sizes until golden brown.  Serve on top of salad or stuffed into pita.

Variation: Swap 1 teaspoon coriander for cilantro.

This fabulously fun pizza recipe was contributed by Mark Sutton from his book, Heart Healthy Pizza. 

Makes one substantial pizza

CRUST:

• Basic Bread Machine Pizza Dough (see bread machine
dough recipe below, or Basic Pizza Dough,
or whole-grain store-bought crust)

LAYERING INGREDIENTS:

• Tender raw kale leaves (rinsed, drained, de-stemmed and chopped)
• Sliced tomatoes
• Sliced onions
• Sliced no-fat tofu hot dogs sliced crosswise
• Sweet pickle relish (optional)
• Mustard of choice (use a squeeze bottle to apply)
• Chickpea, Oats, and Pimentos Sauce (see below)

Pre-heat oven to 425 or 450 degrees F. (depending upon your oven).

Make a 1/4″ layer of kale on top of prepared and shaped dough.

Arrange tomato slices.

Put on onion slices.

Sprinkle with hot dog slices.

Dot with pickle relish.

Apply mustard.

Pour on topping sauce.

Bake pizza for 15 to 20 minutes.

VARIATIONS:

Substitute left-over or canned chili for mustard and/or relish.

Substitute drained, rinsed, then drained again, sauerkraut to relish and mustard (as desired).

–

Basic Bread Machine Pizza Dough 

• 3/4 cup warm water
• 1 teaspoon sugar (or sweetener of choice)
• 1 tablespoon. oil (optional)
• 1/2 teaspoon salt (optional)
• 2 1/4 cups all-purpose or bread flour
• 2 to 2 1/4 teaspoons yeast (1 packet)

Put in warm water first, optional oil, sweetener, flours (pre-stirred with optional salt), and yeast.

Select “Pizza” or “Dough” setting on the bread machine and press “Start.”

VARIATIONS:

Substitute 1 cup of the flour above with 1 cup of cornmeal, soy flour, or semolina flour. The addition of semolina flour makes for a slightly nuttier taste and lighter texture.

NOTE:

The dough can be used after the first rise, although 2nd rise is preferred.

Granulated sugar, agave nectar, molasses, rice syrup, barley syrup, or maple syrup can also be used as sweeteners.

This is for 2 thin 12″ crusts, 1 large thin (if rectangular, 10″ x 24″), or 1 thicker 12″ crust. About 2 lbs. of dough and 8 servings.

–

Chickpeas, Oats, and Pimentos Sauce

• 1 15-ounce can chickpeas
• 1 cup rolled oats
• 1 2-ounce jar pimentos (drained)
• 2 tablespoons corn starch
• 1 1/2 teaspoons garlic powder
• 2 tablespoons wet mustard of choice
• 1/2 teaspoons paprika
• 1/2 teaspoon red Tabasco sauce
• 1/4 teaspoon salt (optional)
• 1 1/2 to 2 cups water

Rinse and drain chickpeas.

Grind flax seeds in a spice mill.

Add oats and beans to a blender or food processor and pulse a few times.

Add the rest of the ingredients and some of the water. Pulse a few more times, adding water incrementally to gauge viscosity, then process until it’s a smooth and thick pancake-like batter.

NOTES:

Depending upon how packed the oats are, the additional 1/2 cup of water might be needed.

Makes around 3 cups of topping sauce.

• Learn more about Mark Sutton’s Heart Healthy Pizza at the book’s site.
• Explore more of VegKitchen’s Easy Pizza Recipes.

Inspired by the traditional country French dessert, this version uses applesauce in the batter and chopped sautéed apples in the base.  The result is a moist and delicious dessert that is part pie and part cake. You can substitute another fruit for the apples if you wish, including pears or peaches. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons. 

Serves: 8

• 3 large Granny Smith or other baking apples
• 1 tablespoon vegan margarine
• 1/2 cup plus 1 tablespoon sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup applesauce
• 3/4 cup nondairy milk
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch salt
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons confectioner’s sugar

Preheat the oven to 375º F. Grease a 10-inch quiche dish or pie plate and set aside. Peel and core the apples and cut them into this slices.

In a large skillet, melt the margarine over medium heat. Add the apples, the 1 tablespoon of sugar, and 1 teaspoon of the cinnamon and cook, stirring, until the apples are softened, 3 to 4 minutes. Spread the apple slices evenly in the bottom of the prepared dish and set aside.

In a large bowl, beat together the applesauce, nondairy milk, remaining 1/2 cup sugar, maple syrup, vanilla, remaining 1/2 teaspoon of cinnamon, and salt, until smooth. Beat in the flour and baking powder until combined and smooth. Do not overmix.

Pour the batter over the apples and bake until set, about 35 minutes. Cool on a wire rack for 30 minutes. Just before serving, sprinkle with confectioner’s sugar. Serve warm.

Robin Robertson is the author of numerous cookbooks, including Fresh from the Vegetarian Slow Cooker and many other titles. Visit Robin at Global Vegan Kitchen.

• Here are more apple recipes on VegKitchen.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.
• Here are more Fruity Baked Goods.

This dish is filled with a variety of delicious flavors and textures, along with the tremendously healthful ingredients:  broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid.  If you have fresh herbs on hand, use them instead of dried. Recipe is from Vegan on the Cheap by Robin Robertson © 2011, published by John Wiley & Sons.

Serves: 4

• 1 pound broccoli, cut into 1-inch florets
• 1 pound penne
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/3 cup toasted walnut pieces
• 1/3 cup raisins
• 1/4 cup fresh minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• Salt and freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can crushed tomatoes
• 1/4 teaspoon sugar

Steam or blanch the broccoli until just tender, 4 to 5 minutes. Drain, run under cold water to stop the cooking process, and set aside.

In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 10 minutes.

While the pasta is cooking, heat the oil in skillet over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute. Add the walnuts, raisins, parsley, basil, marjoram, and salt and pepper to taste. Stir in the diced tomatoes with their juice, crushed tomatoes, and sugar and simmer until the liquid reduces slightly. Add the reserved broccoli and toss to heat through.

When the pasta is cooked, drain it well and return to the pot. Add the broccoli mixture and toss gently to combine. Serve hot.

Variation: Substitute pine nuts for the walnuts.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker and many other titles. Visit Robin at Global Vegan Kitchen.

• Here are more hearty vegan pasta recipes.
• Here for more broccoli and cauliflower recipes.
  

This decadent dessert is irresistibly delicious and a perfect ending to a special meal. If you’re making this cake for Valentines Day, fresh cherries may be hard to find. Substitute raspberries or strawberries, if available, or use frozen fruit or canned pie filling. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, published by John Wiley & Sons. 

Serves: 4

• 1 cup vegan chocolate cookie crumbs
• 3 tablespoons vegan butter, melted
• 2/3 cup semi-sweet vegan chocolate chips
• 2 (8-ounce) containers vegan cream cheese, at room temperature
• 3/4 cup sugar
• 1/4 cup plain or vanilla nondairy milk
• 1 teaspoon pure vanilla extract
• 1/2 cup fruit-sweetened cherry jam
• 12 fresh ripe cherries, pitted
• 1/4 cup sliced almonds, toasted

Preheat the oven to 350°F. Lightly grease the bottom and sides of a 7-inch springform pan and set aside. Place the cookie crumbs in the prepared pan and drizzle in as much of the melted butter as needed to moisten the crumbs, mixing with a fork to combine. Press the crumb mixture into bottom and sides of pan, and set aside.

Melt the chocolate in a double-boiler or microwave and keep warm.

In a food processor, combine the cream cheese, sugar, nondairy milk, and vanilla, and blend until smooth. Add the chocolate and blend until smooth. Scrape the batter into the prepared crust and spread it evenly. Bake until firm, about 40 minutes.

Turn off the oven and let the cake remain in the oven for 15 minutes. Remove the cake from the oven and cool on a wire rack. Refrigerate several hours to chill completely. The cheesecake may be made 1 to 2 days in advance if stores tightly covered in the refrigerator.

When ready to serve, place the cherry jam in a small bowl and stir briskly until smooth. Spread the jam thinly over the top of the cheesecake. Arrange the fresh cherries on top around the outer edge and sprinkle the toasted almonds in the center.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker and many other titles. Visit Robin at Global Vegan Kitchen.

• Explore more of VegKitchen’s Easy Vegan Cakes and Pies.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.
  

Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside. Tip: To remove the skin from the beets, place them in a saucepan of boiling water for about 5 minutes then plunge them into cold water. This should loosen the skins enough to remove easily. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, published by John Wiley & Sons.

Serves: 2

• 1 large red beet, peeled
• 1 medium white potato, peeled
• 1/4 cup grated onion
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• Minced parsley or chives, for garnish

Preheat the oven to 375º F. Generously grease a small heart-shaped cake pan or a large baking sheet. Grate the beet and potato in a food processor. (You can grate them by hand, but it will be messy.) Place the grated beets, potato, and onion in a bowl. Sprinkle with the flour, salt, and pepper, and toss well to coat.

If using the heart-shaped pan, spread the beet and potato mixture in the pan and press with a spatula to compress evenly. If you don’t have a heart-shaped pan, transfer the mixture onto the prepared baking sheet and press it together into the shape of a heart. (You can divide the mixture in half and shape it into two smaller hearts, if you prefer.) Drizzle with the olive oil, cover tightly with foil, and bake for 20 minutes.

Carefully remove the rosti from the over and place a plate on top, invert, and slide the rosti (even if baked in the pan) onto the baking sheet. If you’ve made small hearts, flip them over carefully with a metal spatula. Return to the oven to brown the other side, about 20 minutes. Garnish with parsley and serve hot. If not serving right away, allow the rosti to come to room temperature, then cover and refrigerate until needed, then reheat. Although the rosti can be made several hours ahead, they’re best if used on the same day they are made.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker and many other titles. Visit Robin at Global Vegan Kitchen.

• Here are lots of other recipes using beets.

Although this recipe involves a few steps, it can be assembled ahead of time and the delicious results are well worth the effort. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, published by John Wiley & Sons.

Serves: 2

For the seitan:

• 1/2 cup vital wheat gluten
• 2 teaspoons nutritional yeast
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1/2 cup cold water

For the duxelles:

• 2 teaspoons olive oil
• 1/3 cup minced yellow onion
• 2 cups chopped white mushrooms
• 2 cups fresh spinach leaves, chopped
• 2 teaspoons soy sauce
• 2 teaspoons dry white wine
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 sheet vegan puff pastry, thawed

Make the seitan: In a bowl, combine the vital wheat gluten, nutritional yeast, onion powder, and salt. Stir to mix well. Add 1 tablespoon of the soy sauce,1 tablespoon of the oil, and the 1/2 cup water and stir until well mixed. Turn the mixture out onto a lightly floured work surface and divide it in half. Stretch one of the pieces into a flat rectangle, then place it in between two sheets of plastic wrap or parchment paper. Let it rest for 5 minutes, then use a rolling pin to flatten it as much as you can (it will be elastic and resistant). Repeat with the remaining piece. Top them a baking sheet weighed down with canned goods for 10 minutes and set aside.

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the seitan and cook until golden brown on both sides, turning once, about 4 minutes per side. Pour enough water into the skillet to cover the seitan and add the remaining 2 tablespoons soy sauce. Bring just to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes. Remove the seitan from the water and set aside to cool.

Make the duxelles: In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Stir in the mushrooms, spinach, soy sauce, wine, parsley, thyme, sage, salt, and pepper. Cook, stirring, until the spinach is wilted and the mushrooms release their juice, about 4 minutes. Continue cooking until the liquid from the mushrooms evaporates and the duxelle mixture is nearly dry. Remove from heat and set aside to cool.

Place the pastry sheet on a lightly floured surface and divide into thirds, reserving one third for another use. Roll out the remaining two pieces of the pastry with a floured rolling pin.

Place one of the seitan cutlets in the center of each piece of pastry. Spoon a mound of the duxelle mixture in the center of each piece of seitan and roll up the seitan to enclose the stuffing. Then gently wrap the pastry around the seitan to enclose it. Moisten the edges with water, if needed, to help seal the pastry around the seitan. Refrigerate for 30 minutes or until ready to serve. If not serving right away, cover and refrigerate for up to 24 hours.

Preheat the oven to 400º F. Place the pastry-wrapped roulades on a baking sheet, seam-side down and bake until the pastry is golden brown, about 25 minutes. Serve hot.

Robin Robertson is the author of numerous cookbooks, including  Fresh from the Vegetarian Slow Cooker and many other titles. Visit Robin at Global Vegan Kitchen.

• Here are more of VegKitchen’s seitan recipes.

Now all vegan girls loves their falafel. But fried foods are not great for your health which is why I’m including this recipe for baked falafel. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita, stuffed with fresh veggies, or atop rice or while grain.  Contributed by Dynise Balcavage, from Celebrate Vegan (Lyons Press, ©2011).

Serves 4

Falafel:

• 2 tablespoons olive oil
• 1 15-ounce can chickpeas, rinsed and drained
• ½ small onion, minced
• 3 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons flour, plus more, if needed
• 1 ½ teaspoons cumin
• ½ teaspoon coriander
• ½ teaspoon baking powder
• ¼ teaspoon black pepper
• Salt, to taste

Smoky Tahini Dressing:

• ½ cup tahini
• 2 garlic cloves, minced
• 1/3 cup lemon juice
• ½ teaspoon salt
• 1 teaspoon smoked paprika
• ½ tsp sumac (lemony Middle Eastern herb) — see note
• 1 tablespoon water
• 2 tablespoons fresh cilantro

Preheat the oven to 350º F. Drizzle oil on a high-sided cookie sheet or in a baking pan.

Place remaining ingredients in food processor and whiz until they form a dough.You may need to remove the dough with your hands and work it a bit. Add enough flour so that the dough holds together.

Form into 2-inch balls or patties. Place in the oiled pan.

Bake for 10 to 12 minutes on one side, or until golden. Flip and bake on the other side another 10 to 12 minutes, or until golden. Drain on paper towels.

Note: Substitute lemon-pepper if sumac is unavailable.

Dynise Balcavage is also the author of Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine. and blogs at Urban Vegan.

• Find more Vegan sandwiches and wraps on VegKitchen
• See more of VegKitchen’s Mediterranean Diet recipes.

Chocolate is an aphrodisiac. It’s romantic. It contains antioxidants. Let me cut right to the chase: the real reason I’m sharing this recipe is because it’s pathetically easy. But the end result is so impressive that your sweetie is sure to be touched. Use the best dark chocolate you can get your hands on; it really makes a difference. Recipe and photo contributed by Dynise Balcavage, from Celebrate Vegan (Lyons Press, ©2011).

Makes: 1 cup of chocolate dip

• 1 cup best-quality dark chocolate buttons (I recommend Valrhona)
• 2 teaspoons non-hydrogenated vegetable shortening
• Decorations: vegan dusting sugars, sprinkles,
  melted vegan white chocolate for drizzling (optional)

Things to dip:

• Pretzels
• Potato chips (Yes, potato chips)
• Strawberries
• Grapes
• Orange slices
• Apples or apple slices
• Dried apricots
• Dried banana chips
• Crystalized ginger
• Cherries
• Cookies
• Brownies
• Raisins (Use a fork to dip)
• Cranberries (Use a fork to dip)
• Your favorite unshelled nuts (Use a fork to dip)
• Vegan graham crackers
• Vegan marshmallows
• Frozen bananas
• Matzo

Line a cookie sheet with wax paper or a silpat.

Melt the chocolate and shortening in a glass dish in the microwave at 50% power, or melt over a double boiler on low, until smooth and silky, stirring occasionally.

Dip your “things” of choice into the melted chocolate. Gently shake off excess. Place on waxed paper or silpat. Decorate, if desired. Let harden at room temperature or place in refrigerator to speed up cool down.

Dynise Balcavage is also the author of Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine. and blogs at Urban Vegan.

• Explore more of VegKitchen’s No-Bake and Raw Sweets.
• Sweet tooth still craving? Here are more Vegan Baking and Sweets.