Quick-Fix Vegan

Healthy Homestyle Meals in 30 Minutes or Less

by Robin Robertson

Price: $16.99
ISBN-13: 9781449407858
ISBN-10: 1449407854
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages

“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

“Robin Robertson’s new cookbook, Quick-Fix Vegan, was released at the beginning of October and we were so excited to receive a copy to review. We’re happy to say that we really like it, as expected. It’s a Robin Robertson cookbook, after all. … The recipes are truly quick and easy to follow and can be completed within 30 minutes (a huge plus!), making it 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. … There are many great recipes in this book and they are definitely those 30 minute or less variety; some books claim to have quick recipes, but this one really does! ” ––From A to Vegan http://bit.ly/rufokF

“If you’re a meat-eater suspicious of vegan and believe that all vegan food is mere sticks and nuts, you will be surprised by the flavor intensity and textural similarities to some of your favorite foods. So add some of these recipes to your weekly meals, maybe supplanting one meat meal for a vegan meal once a week. It’s an easy, non-threatening way to change up your routine and to sample some truly flavorful foods. What have you got to lose, except one more lump of meat to digest?” ––CervinItStraight.com http://bit.ly/iicu0I

“Robin Robertson has done it again. She has delivered a cookbook filled with delicious food. This time, all of these recipes can be made in 30 minutes for less. This is a wonderful thing for those of us who still need to eat but have little time on our hands. Instead of just making up pasta and dumping jarred spaghetti sauce on it, these dishes are full of life, flavor and nutrition, and can be made in about the same time as the aforementioned spaghetti. Dishes like Korean Hot Pot and Black Bean Sunburgers will make you think that you spent hours on each dish and did you know you could even have chocolate cheesecake squares in 30? This book would be great for just about anyone, but especially people with young families, students, and people who think they’re too busy to cook or eat well. Grab a copy, a few minutes, and you’ll be enjoying a delicious vegan dinner in no time, or less than 30 minutes. Highly recommended to everyone.” ––Vegan Culinary Experience

“I will just throw it out there and say that this book is one of the most complete vegan cookbooks I have seen so far. It starts with explanation of the basics like what to have in stock, kitchen equipment and time saving tips. There is a chapter of basic recipes about cooking from scratch and then the fun really starts. The offered recipes draw from a variety of cuisines and are easy to prepare. Unlike so many other cookbooks, this book really delivers what it promises: tasty, healthy and especially quick vegan meals. No fuss.” ––She Likes Bento http://bit.ly/pXYJu9

“Robin Robertson’s Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less will give the most time-pressed cooks the ability to prepare amazing, healthy, and speedy vegan meals in less than 30 minutes. It will not only save you time, but will save you money, too! … Chapter 1: Getting Started is a great guide to stocking and organizing your kitchen so that you will always have something quick and easy on hand…. The other nine chapters of the book are dedicated to recipes. … I really appreciate all the information Robin Robertson has offered in this book. I can practically add up how much money and time I’ll end up saving, and of course, how much healthier and more satisfying my meals will be!” ––VegKitchen http://bit.ly/qdDOPw

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.

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.

• 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.

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.