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Quick-Fix Veganby Robin Robertson
Price: $16.99
ISBN-13: 9781449407858
ISBN-10: 1449407854
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages
Quick-Fix Vegetarianby Robin Robertson
Price: $16.99
ISBN-13: 978-0-7407-6374-8
ISBN-10: 0-7407-6374-1
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages
“Favorite fallback cookbook author for simple meals…She uses ‘normal’ dairy-free foods and keeps the ingredient lists and instructions relatively brief.” —GoDairyFree.org
“I recommend Quick-Fix Vegan for everyone: vegan or omnivorous, skilled or just novice in the kitchen. This cookbook will give you dozens of stellar recipes, all celebrating the diversity of options available to vegans and the broad taste spectrum available to our often misunderstood and mischaracterized approach to eating. This is not a lifestyle of deprivation, nor do we need to be spending hours on end preparing our meals. With talents like Robin Robertson contributing so many reliably great recipes, it couldn’t be a better time to be a healthful, food-loving and less time-crunched vegan.” —Chicago Vegan Examiner Marla Rose
“I consider Robin Robertson the Queen of Vegan Cookbooks…each one is filled to the brim with easy, delicious recipes which makes healthful vegan cooking accessible and tasty for everyone. This book contains a wide array of selections, using healthy and fresh ingredients. Along with her easy-to-use instructions, Robin makes cooking un-intimidating and exciting. The first recipe I tried and loved from this latest gem was Sweet Potato-Spinach Soup. It is the perfect blend of spicy and sweet, hearty and light.” —Julieanna Hever, toyourhealthnutrition.blogspot.com
“Robertson cuts to the chase and puts together good food simply. If you were thinking of slapping together a sandwich, you may as well make one of hers, full of vibrant veggies and flavors, instead of the same old pb and j. It doesn’t really take much more time…”It was a real pleasure making dishes from the book. Like everyone else, I don’t have a ton of time, so quick is always good. Reading and cooking from Robertson’s recipes, I admire the way her mind works. As a fellow recipe developer, I can appreciate a well-crafted recipe. These recipes are simplified, but still interesting, and follow the shortest path from point A to point B. Simple looks easy, but it takes skill to make it that way. I also appreciate the use of whole foods, like beans, nuts and seeds, and the near absence of mock meats. Just because you are in a hurry doesn’t mean you have to go in for vegan bologna or burgers every night, in Robertson’s kitchen.” —Robin Asbell’s The New Vegetarian
“A great go-to book for a busy day. But don’t be fooled, even though the recipes are quick to prepare they’re packed with flavor and nutrition.” —FromAtoVegan.com
—From Quick-Fix Vegan / Andrews McMeel Publishing
Serves 4
12 ounces rotini
1 tablespoon olive oil
5 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
3/4 cup pitted kalamata olives, halved
1/4 cup oil-packed sun-dried tomatoes, minced
2 tablespoons minced fresh parsley
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the crushed tomatoes and the diced tomatoes and simmer until the tomatoes have broken down a bit, 5 minutes.
Add the olives, sundried tomatoes, parsley, basil, salt, red pepper flakes, and black pepper to taste. Cook to blend flavors, stirring occasionally, about 4 minutes longer. Drain the cooked pasta well and serve topped with the sauce.
—From Quick-Fix Vegan / Andrews McMeel Publishing
Serves 4
1 tablespoon olive oil
1 small yellow onion, minced
2 cups shredded zucchini (1 medium zucchini)
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound firm tofu, well drained
1/4 cup nondairy milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon ground turmeric
1 small ripe tomato, chopped
1/2 cup pitted kalamata olives, chopped
2 tablespoons chopped fresh basil
Heat the oil in an ovenproof skillet. Add the onion, cover, and cook until tender, about 5 minutes. Add the zucchini and garlic and cook, stirring occasionally, until softened, about 3 minutes. Season to taste with salt and pepper. Set aside.
In a blender, combine the tofu, nondairy milk, nutritional yeast, cornstarch, onion powder, dried basil, and turmeric. Add ½ teaspoon salt and pepper to taste and blend until smooth.
Preheat the broiler. Spread the tofu mixture evenly over the vegetables in the ovenproof skillet. Cover and cook over medium heat until firm and golden brown on the bottom, about 15 minutes. Run under the broiler just long enough for the top to become golden brown. Cut into wedges and sprinkle the top with the tomato, olives, and fresh basil. Serve hot.
–From Robin Robertson’s Quick-Fix Vegan
• Keep your kitchen well organized: This makes it easier, when you’re ready to cook, to assemble your mise en place, which means gathering the ingredients and equipment you’ll need. This includes measuring out the ingredients in advance.
• Good prep can also help avoid kitchen mishaps, such as missing ingredients, wrong pans, or burning up dinner while you search for a spice or a spatula.
• Be more intuitive or instinctive when you cook: By this I mean don’t be afraid to substitute or change ingredients when it seems appropriate. In most cases, the recipe will turn out just as well and maybe better, since it will now have your own personal touch.
• Be flexible: It sometimes happens that you run out of an ingredient at the last minute. In those cases, rather than dropping everything to rush out to the store, try to determine if you have something in the house that can be substituted.
• To avoid running out of the ingredients you use most frequently, keep an ongoing grocery list in the kitchen so you can write down items the minute you run out or see that you’re getting low.
• Keep a well-stocked pantry: The surest way to make certain you can get dinner on the table is to keep your pantry well supplied with the staples you most
frequently use.
Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less offers a fast and easy solution for those who just don’t have enough time to put a healthy, home-cooked meal on the table. Trusted cookbook author Robin Robertson provides 150 recipes made in 30 minutes or less to promote a plant-based diet. Vegans and non-Vegans alike will love this collection of nutritious tasty meals.
Scattered through the wide range of appetizers, desserts, sandwiches, and soups are ethnic tastes from around the globe, including dishes as varied as Smokin’ Guacamole, Asian Vegetable Pancakes, Primavera-Style Coconut-Cashew Noodles, and Moroccan-Spiced Pumpkin Soup.
With Quick-Fix Vegan, healthy meals are made easy with tips from Robin for preparation and delicious ingredients that will bring the freshest tastes to the table. In addition:
• Recipes for “Make-Ahead Bakes” are great for busy families and include Roasted Ratatouille, Mac and Cheezeburger Bake, and Antipasto Pizza.
• You don’t have to be vegan to enjoy the food. These healthful foods benefit everyone, and any recipe can be adapted to accommodate vegetarians and omnivores.
• Robin also provides convenient tips and tricks for a neat and stocked kitchen.
Robin Robertson is a 25-year veteran restaurant chef, caterer, columnist, and cooking teacher. Having published 19 cookbooks, including Quick-Fix Vegetarian, she has contributed to Vegetarian Times as well as Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business, and other magazines. She lives in Virginia’s Shenandoah Valley.
Get the recipe: http://www.wtnh.com/dpp/ct_style/in_the_kitchen/gluten-free-cooking-everyday
“Robin is one of the best and most prolific cookbook authors in the veggie world, and is perhaps best known for being the author of the widely acclaimed terrific cooking blog that I regularly visit.” ––Vegan Break http://www.veganbreak.com/?p=39
Watch the review: http://www.amazon.com/review/R1M6689G45XUF7?ie=UTF8&ref_=cm_cr_rdp_perm
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[144] => stdClass Object
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[148] => stdClass Object
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[150] => stdClass Object
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[151] => stdClass Object
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[153] => stdClass Object
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[156] => stdClass Object
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[157] => stdClass Object
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[158] => stdClass Object
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[159] => stdClass Object
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[160] => stdClass Object
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[161] => stdClass Object
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[162] => stdClass Object
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[163] => stdClass Object
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[term_id] => 223
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[164] => stdClass Object
(
[term_id] => 129
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[taxonomy] => category
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[165] => stdClass Object
(
[term_id] => 141
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[166] => stdClass Object
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[167] => stdClass Object
(
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[168] => stdClass Object
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[taxonomy] => category
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[169] => stdClass Object
(
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[taxonomy] => category
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[170] => stdClass Object
(
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[171] => stdClass Object
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[172] => stdClass Object
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[taxonomy] => category
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[173] => stdClass Object
(
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[taxonomy] => category
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[174] => stdClass Object
(
[term_id] => 156
[name] => The Amish Cooks Anniversary Book
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[175] => stdClass Object
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[176] => stdClass Object
(
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[177] => stdClass Object
(
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[178] => stdClass Object
(
[term_id] => 42
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[179] => stdClass Object
(
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[180] => stdClass Object
(
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[taxonomy] => category
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[181] => stdClass Object
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[term_id] => 94
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[taxonomy] => category
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[182] => stdClass Object
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[183] => stdClass Object
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[184] => stdClass Object
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[185] => stdClass Object
(
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[186] => stdClass Object
(
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[name] => The Kitchen Diva's Diabetic Cookbook
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[187] => stdClass Object
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[188] => stdClass Object
(
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[taxonomy] => category
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[count] => 13
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[189] => stdClass Object
(
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[190] => stdClass Object
(
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[191] => stdClass Object
(
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[192] => stdClass Object
(
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[193] => stdClass Object
(
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[taxonomy] => category
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[194] => stdClass Object
(
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[195] => stdClass Object
(
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[taxonomy] => category
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[196] => stdClass Object
(
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[name] => Tomatoland (paperback)
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[term_taxonomy_id] => 285
[taxonomy] => category
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[197] => stdClass Object
(
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[taxonomy] => category
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)
[198] => stdClass Object
(
[term_id] => 170
[name] => Tupelo Honey Cafe
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[taxonomy] => category
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[199] => stdClass Object
(
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[taxonomy] => category
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[200] => stdClass Object
(
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[count] => 3
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[201] => stdClass Object
(
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[taxonomy] => category
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[202] => stdClass Object
(
[term_id] => 101
[name] => Venezia
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[term_taxonomy_id] => 120
[taxonomy] => category
[description] =>
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[count] => 6
)
[203] => stdClass Object
(
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[name] => Victoria Moore
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[term_group] => 0
[term_taxonomy_id] => 107
[taxonomy] => category
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)
[204] => stdClass Object
(
[term_id] => 7
[name] => Videos
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[taxonomy] => category
[description] =>
[parent] => 0
[count] => 86
)
[205] => stdClass Object
(
[term_id] => 189
[name] => Zilly Rosen
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[term_group] => 0
[term_taxonomy_id] => 228
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 4
)
[206] => stdClass Object
(
[term_id] => 188
[name] => Zombie Cupcakes
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[term_group] => 0
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[taxonomy] => category
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[count] => 4
)
)
POST QUERY:
POST QUERY RESULTS
