…but, what do you eat???

By Justina Walls

It’s unusual for a cookbook author to publish two cookbooks in close succession – much less two that are so large, comprehensively written, and vegan. Robin Robertson has once again created a very delightful and useful addition to the vegetarian culinary world with Vegan Planet (The Harvard Common Press, 2003). Her other recent cookbook, (reviewed in the January/February issue of Vegetarian Living), was The Vegetarian Meat and Potatoes Cookbook (The Harvard Common Press, 2002).

As with her recent book, this newest creation also features the cuisine of many cultures. She also includes the gamut of culinary options. With 20 chapters nearing 600 pages, this book is full of dietary information, cooking tips, menu ideas and helpful hints for shopping, cooking, and presenting delicious and beautiful food. The dishes featured below are only a small representation of the wealth that she offers. I encourage you to see this book, and try them for yourself.

Dr. Neal Barnard, President of the Physician’s Committee for Responsible Medicine (PCRM), has written the "Forward" for this book. This will likely help to alleviate the concern that some might have regarding the omission of nutritional analyses in the recipes. The recipes are generally very lowfat and full of healthy ingredients.

The local paper recently featured a column on cooking for others in time of need. At this time in our country, and in our world, we are all "of need" – of need of nurturing, of comforting, and of knowing that peace will prevail. This book helps us to reconnect through food – to remember that it is all one planet, that we truly are all one, that all life is forever and inexplicably the same. Give the loving gift of wonderful food to those you love. Whether we live in a house, a tree, or the ground, blessings to us all.

This column is being written in March, and we tried this delightful dish during the March snowstorm that left over 3 feet in the Denver metro area. We made a few changes – increased the vegetable stock to 2 cups, the peanut butter to 3 T, and decreased the cayenne pepper to a pinch. We used what are true "sweet potatoes", which are light yellow, as compared to the dark orange yams, often also referred to as sweet potatoes, particularly in southern regions of this country. As it is more of a cold weather dish, you may wish to save this recipe until cooler times – it is worth saving!

African Sweet Potato and Peanut Stew – p. 302 – serves 4-6

1 T. olive oil

1 medium-size yellow onion, chopped

1 medium-size green bell pepper, seeded and chopped

1 large garlic clove, minced

2 t. light brown sugar or natural sweetener

1 t. peeled and grated fresh ginger

½ t. ground cumin

½ t. ground cinnamon

¼ t. cayenne

1 ½ lbs. sweet potatoes, peeled and cut into ½ inch dice

One 14.5 oz. can crushed tomatoes

1 ½ c. vegetable stock*

Salt

1 ½ c. cooked or one 15 oz. can dark red kidney beans, drained and rinsed

2 T. smooth natural peanut butter

½ c. chopped unsalted dry-roasted peanuts

Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and salt to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.

About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through.

Place the peanut butter in a small bowl and blend in about ¼ cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot.

Taste and adjust the seasonings. Sprinkle with the chopped peanuts and serve.

Spring Vegetable Gratin – p. 358 – serves 4

1 lb. small new red or white potatoes, unpeeled and thinly sliced

¼ c. olive oil

3 scallions, chopped

2 garlic cloves, minced

1 small yellow squash, halved lengthwise and cut into ¼" thick half-moons

1 c. cherry or grape tomatoes, cut in half

8 oz. thin asparagus, bottoms trimmed

¼ c. vegetable stock*

1 T. minced fresh dill

Salt and freshly ground black pepper

¾ c. fresh breadcrumbs

¼ c. slivered blanched almonds.

Preheat the oven to 400 degrees F. Parboil the potato slices in boiling salted water for 5 minutes. Drain well and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds.

Lightly oil a 2-quart gratin dish. Arrange the potatoes in the bottom of the dish. Top with the scallion, garlic, and olive oil mixture. Add a layer of squash and a layer of tomatoes, then arrange the asparagus on top in a spoke-like fashion. Pour on the stock, sprinkle with the dill, and season with salt and pepper to taste.

In a small bowl, combine the breadcrumbs and remaining 2 tablespoons olive oil. Blend gently with a fork to combine and sprinkle evenly on top of the gratin. Sprinkle with the almonds.

Bake until the vegetables are tender and the top is golden brown, about 45 minutes. Let rest for 5 minutes before serving.

Florentine-Style Tofu Manicotti – p. 418 – serves 4

12 manicotti tubes

2 T. oil

2 scallions, minced

Two 10-oz. pkgs. frozen chopped spinach, cooked according to package directions and drained well

¼ t. freshly grated nutmeg

Salt and freshly ground black pepper

One 16-0z. pkg. Firm tofu, drained and crumbled

1 T. fresh lemon juice

One 12-oz package soft silken tofu, drained

2 c. soymilk or other dairy-free milk

1 c. fresh breadcrumbs

1 c. grated vegan mozzarella cheese

Cook the manicotti in a pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold running water, then set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the scallions, cover, and cook until softened, about 5 minutes.

Squeeze the spinach to remove as much liquid as possible and add to the skillet. Add the nutmeg and salt and pepper to taste and cook for 2 minutes, stirring to blend the flavors.

Transfer to a large bowl, add the firm tofu and lemon juice, and stir to blend well. Add salt and pepper to taste and set aside.

In a blender or food processor, combine the silken tofu, soymilk, and salt and pepper to taste. Process until smooth. Spread a layer of this sauce over the bottom of a lightly oiled 9 X 13-inch baking dish. Spoon the remaining sauce on top.

In a small bowl, combine the breadcrumbs and remaining 2 tablespoons olive oil with a fork. Sprinkle over the manicotti. Top with the cheese and cover with aluminum foil. Bake for 20 minutes, then uncover and bake until the top is golden brown, about 10 minutes more. Let rest for a few minutes, then serve.

* A recipe for Basic Vegetable Stock in included on page 68. See the book for that recipe, or use your own low sodium vegetable stock. Our "fast-favorite" is a powder called "Official Broth" available from Dixie Diner Club (1-800-233-3668).