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

Quick-Fix Vegetarian

Healthy Home-Cooked Meals in 30 Minutes or Less

by 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

“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.

Get the recipe: http://www.wtnh.com/dpp/ct_style/in_the_kitchen/gluten-free-cooking-everyday

Watch the review: http://www.amazon.com/review/R1M6689G45XUF7?ie=UTF8&ref_=cm_cr_rdp_perm

Whether you’re a novice or a seasoned vegetarian, the recipes, tips, and ideas in this book will turn you into a “quick-fix vegetarian” cook in no time. You will discover the simple techniques, shortcuts, and strategies so “fast food” no longer has to mean “junk food.” —Robin Robertson in Quick-Fix Vegetarian

Vegetarian expert Robin Robertson’s newest cookbook, Quick-Fix Vegetarian (Andrews McMeel Publishing, $16.95, April 2007), brings a whole new meaning to the term “fast food.” Recipes in the book not only are good for you; they also will get you in and out of the kitchen in less time than it takes to go to Taco Bell.

In today’s rushed culture, Quick-Fix Vegetarian reaches out to people throughout the vegetarian world as well as to people simply interested in a healthier diet. The book’s fun, common-sense approach attracts young people (the fastest-growing segment of vegetarians) as well as longtime vegetarians, and its focus on recipes that use no animal products appeals to seasoned vegans.

The 150 delicious and satisfying recipes in Quick-Fix Vegetarian range from flavorful soups to elegant desserts, from Spinach and Sun-Dried Tomato Quesadillas to Oh-So-Sloppy Joes. They call for fresh produce, grains, pastas, and beans, along with healthy convenience foods and time-saving shortcuts. As Robin shows, there is no need to sacrifice taste and nutrition when there is little time for cooking.

Robin shares in detail her kitchen tips and time-crunch strategies, including keeping a well-stocked pantry (she provides the list of essentials), being organized, planning menus, and having sharp knives and other time-saving equipment. She even includes a chapter of slow-cooker recipes, well-suited to a quick-fix book because “you can literally sit down to eat dinner the minute you arrive home.”

serves 4

Descriptive names for pasta dishes abound in Italy from spicy arrabbiata meaning angry or enraged, to the evocative puttanesca, or “streetwalker-style” pasta. By extension, I suppose this delicious recipe, which combines flavor elements of both recipes, could be called “angry streetwalker” pasta.

* 2 tablespoons extra-virgin olive oil
* 3 cloves garlic, minced
* ½ teaspoon red pepper flakes, plus additional to taste
* 1 (28-ounce) can petite diced tomatoes, drained
* ¾ cup pitted Kalamata olives, halved
* 1 tablespoon capers, drained and rinsed
* 3 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper
* 1 pound ziti or other small tubular pasta

Put the pasta water on to boil in a large covered pot. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and simmer for 10 minutes to allow the flavors to blend. Stir in the olives, capers, parsley, and salt and pepper to taste, adding additional red pepper flakes if you want it spicier. Keep warm over low heat while you cook the pasta.

Cook the ziti in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a shallow serving bowl. Add the sauce and toss to combine.

serves 4

The smoky rich flavor of the chipotle helps make this soup taste like it’s been simmering all day.

* 1 tablespoon extra-virgin olive oil
* 1 cup sliced baby carrots
* ¾ cup chopped onions
* 2 cloves garlic, minced
* ½ teaspoon ground cumin
* 3 (16-ounce) cans black beans, drained andrinsed
* 1 (15-ounce) can diced tomatoes, drained
* 3 cups vegetable broth (page 12)
* 1 to 2 canned chipotle chiles in adobo sauce, minced
* Salt and freshly ground black pepper
* Minced fresh cilantro or parsley, for garnish

Heat the oil in a large pot over medium heat.

Add the carrots, onions, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cumin, black beans, and tomatoes.

Add the broth and the chipotle and season with salt and pepper to taste. Simmer until the vegetables are soft and the flavors have developed, about 15 minutes.

Use an immersion blender to puree some of the soup right in the pot. If you don’t have an immersion blender, transfer 2 to 3 cups of the soup to a blender or food processor and puree until smooth. Stir back into the pot. Taste and adjust the seasonings. Serve hot, garnished with cilantro.

If you think being vegetarian is boring, then read this book! It’s full of mouth-watering recipes that are quick and easy to prepare, making it a perfect introduction to vegetarian living. —TheVegetarianChannel.com

Thankfully, Robin Robertson understands that recipes don’t need to be complicated, voluminous or inaccessible to be delicious….The simplicity of the 150 recipes is what makes them perfect. —VegNews Magazine

Vegetarian cooking has never been easier — or more delicious. Quick-Fix Vegetarian is the answer for busy families who are looking for healthy food, fast. —Soulveggie.com

People who rarely cook but wish they could put more time into homemade meals will find Quick-Fix Vegetarian a genuine treasure. —Vegparadise.com

Quick-Fix Vegetarian’s soups are outstanding…as tasty as they are easy. —South Florida Sun-Sentinel

Complete without being too long, healthy without being inedible, time-saving without cutting corners on nutrition….It establishes Robin Robertson’s expertise…as a writer and teacher about vegetarian food. —Savvyvegetarian.com

Most people live a hectic lifestyle these days, and any quick-and-easy vegetarian cookbook is greatly appreciated. —Vegetarian Journal