I’m happy to be hosting cookbook author Robin Robertson on her One-Dish Vegan blog tour today! Robin is here to share her recipe for Mac and Thai, and she’s brought a copy of the book with her for one lucky winner to enjoy. You can enter the giveaway contest at the end of the post.
As the title implies, One-Dish Vegan focuses on one-course meals, which is the type of meal I like to make. These meals come together quickly, and some can even be assembled ahead of time, which is a big help on busy work nights. As with Robin’s other cookbooks, the ingredients are easy to find and the recipes are omnivore friendly. The recipes in One-Dish Vegan range from soups, stews and salads to pastas and casseroles. There’s even an entire chapter devoted to chili! This book is perfect for the new vegan who is trying to figure her way around in a meatless kitchen as well as the seasoned cook looking for some new dishes to add to her repertoire. It’s also a great book for the omnivore who is trying to reduce her meat consumption.
I did something a little different with One-Dish Vegan. Whenever I get a new cookbook, I tend to make a cup of tea and then curl up the book as if it were a novel, marking off recipes that I want to make. Well, I did do that again this time, but rather than run out to the store to buy ingredients, I made dishes that contained ingredients I already had. Because of this new tactic (“tactic” sounds better than “laziness”) I was able to try some dishes I might not have have otherwise cooked. I hadn’t marked the page for the Spinach and Quinoa Tart recipe, but I made it because I had tub of spinach that was in danger of going bad in the fridge. It was quite tasty and a nice change of pace from the meals I usually make.
A recent co-op share came with a head of escarole, so I checked the index for recipes I could make with it. I went with Penne with Garlicky Escarole and White Beans. I added some onion and sun-dried tomatoes, just because it seemed like the thing to do. This meal came together faster than I could have run out for take-out, and was much more delicious than anything I could have ordered from any local restaurants.
The Spicy Peanut Soup was my favorite dish from One-Dish Vegan. I’m a total sucker for spicy, peanutty soups and stews, and this one is packed with veggies, rice and tofu, making it a perfect meal for a chilly fall evening.
And now here’s Robin with her recipe for Mac and Thai…
- 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
- ¼ cup plain unsweetened almond milk or other nondairy milk
- 2 tablespoons nutritional yeast
- 5 scallions, minced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon peanut butter
- ½ teaspoon garlic powder
- 3 cups cooked linguine or soaked rice noodles (6 to 8 ounces before cooking)
- 1 tablespoon vegetable oil or ¼ cup water
- ½ cup chopped red onion
- 6 ounces asparagus, trimmed and cut into
- 1-inch pieces
- 2 garlic cloves, minced
- 1 small carrot, peeled and shredded
- ½ red bell pepper, seeded and chopped
- 1 cup thinly sliced white mushrooms
- 2 tablespoons wheat-free tamari or vegan oyster sauce
- 1 tablespoon natural sugar
- 1 teaspoon Asian chili paste (optional)
- 2 tablespoons water
- 6 grape tomatoes, halved lengthwise
- 3 tablespoons crushed unsalted roasted peanuts
- 2 tablespoons chopped fresh cilantro or Thai basil
- Lime wedges, for serving
- Preheat the oven to 350°F. Lightly oil a 9- to 10-inch pie plate or quiche pan.
- In a high-speed blender or food processor, combine the beans, almond milk, nutritional yeast, half of the scallions, the lime juice, vinegar, peanut butter, garlic powder, and ½ teaspoon salt. Puree until smooth, then transfer to a large bowl. Add the noodles and mix well to combine. Set aside.
- Heat the oil or water in a skillet over medium heat. Add the onion and cook for 4 minutes to soften. Add the asparagus, garlic, carrot, bell pepper, mushrooms, and remaining scallions. Stir in the tamari, sugar, chili paste (if using), and water. Cover and cook for 3 minutes. Remove the lid and continue cooking until the liquid has mostly evaporated. Transfer the vegetables to the bowl with the noodle mixture and mix well to combine. Taste and adjust the seasonings if needed.
- Spread the mixture evenly into the prepared pan. Arrange the tomato halves on top of the mixture around the outer edge of the pan in an evenly spaced circle, pressing the tomatoes lightly into the mixture. Cover loosely and bake for 45 minutes, or until bubbly. Let cool for about 10 minutes before cutting. Sprinkle the top with the peanuts and cilantro. Serve with lime wedges.