Vegan Unplugged

Everyone Knows It's Windy....

2011-12-06T08:48:00.000-05:00

When it gets really, really windy, it can blow over trees and knock down power lines. It happened again recently in Southern California where 26,000 customers are still without power after last weeks' huge windstorm (the worst in a decade).

It's an event like this that drives home one of the reasons having a copy of Vegan Unplugged on hand is a good idea. Weather can be unpredictable and with winter on the way, you never know when you or someone you care about might be without power for a few days due to ice, wind, or snow.

Take advantage of the Holiday Sale at Vegan Heritage Press and order Vegan Unplugged direct at a 25% discount. (It makes a great gift, too!)

Happy Holidays!

Spinach Fritters and a BOGO, too!

2011-10-01T15:30:00.000-04:00

With Hurricane Ophelia bearing down on Bermuda, this is a good time to remember how important it is to prepare ahead with Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson. Another big plus is that through November, Vegan Heritage Press is offering a BOGO special (buy one at the already low price, and get a second copy free).

Here's a quick-and-easy recipe from Vegan Unplugged:

Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to making these tasty protein-rich fritters. Any other kind of cooked spinach can be used in this recipe, of course, including fresh, frozen, rehydrated, or canned. Just be sure the spinach is well drained and squeezed to remove any moisture.

1 (15.5-ounce) can white beans, drained

1 (4-ounce) jar spinach baby food or 1/2 cup firmly-packed cooked fresh or frozen chopped spinach (well drained and squeezed dry)

2 tablespoons lemon juice

1/4 cup ground walnuts

3 tablespoons dried breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons vegetable oil

In a bowl, mash the white beans. Add the spinach and lemon juice and stir to combine. Add the walnuts, bread crumbs, flour, baking powder, onion powder, garlic powder, coriander, cumin, salt, and pepper, stirring until well mixed.

Heat the oil in a nonstick skillet over medium heat. Drop large spoonfuls of the mixture onto the hot skillet, in batches if needed. Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown. Serve hot.

Makes 4 servings

Don’t wait until the power goes out—order your Vegan Unplugged BOGO today.

Vegan Unplugged Hurricane Season Special!

2011-08-28T18:08:00.000-04:00

Hurricane Irene left 3 million people without power. As we used to live in Virginia Beach, we know the misery that can bring. For that reason, I wanted to make Vegan Unplugged especially affordable through hurricane season. Until November 1, if you buy 1 copy of Vegan Unplugged through www.veganheritagepress.com/order at $11.95 ($14.95 retail value), I'll ship you 2 copies -- that's one copy for you and an extra one for someone you care about.
Now there's no excuse for being stuck with peanut butter and crackers whenever the power goes out. The 80 recipes in the book were created by someone I know – Robin Robertson – and they're ready in 15 minutes or less using pantry ingredients. The book also provides menus, grocery lists, emergency preparation tips, and advice to keep your companion animals safe and sound.

Ginger-Walnut Rum Balls

2011-08-28T10:51:00.000-04:00

I hope everyone in the path of the hurricane is safe. Since so many people are without power, I thought I’d post a recipe from Vegan Unplugged to help make like a little sweeter. These little rum balls were a tasty treat that was one of our favorites when we were frequently without power in Virginia Beach.

The best thing about this recipe, in addition to getting to drink the leftover rum, is that no cooking, baking, or refrigeration is needed to make them. In fact, they’re even better when allowed to sit out at room temperature! If you’re not a fan of ginger snaps, substitute another type of cookie. To finely crush the walnuts (and cookies) enclose them in plastic bags and gently roll over them several times with a rolling pin or wine bottle – or use a rubber mallet. (When you’ve got power, you can use a food processor to make your cookie crumbs and ground walnuts!)

For a non-alcoholic version, use apple juice in place of the rum.

P.S. You don't need a hurricane to make these -- they're great anytime!

Ginger-Walnut Rum Balls

1 cup finely crushed vegan gingersnap crumbs

1/2 cup plus 1/4 cup confectioners’ sugar

1/4 cup finely crushed walnuts

2 tablespoons dark rum

2 tablespoons maple syrup

In a bowl, combine the cookie crumbs, 1/2 cup of the confectioners’ sugar, the ground nuts, rum, and maple syrup. Use your hands to mix together thoroughly until the mixture holds together.

Shape the mixture into 1-inch balls. Roll the balls in the remaining 1/4 cup confectioners’ sugar and arrange on a plate. Cover with plastic wrap and let sit for several hours or overnight at room temperature to allow the flavors to develop.

Be Prepared—with Vegan Unplugged

2011-08-25T18:10:00.002-04:00

Over the next few days, Hurricane Irene will come charging up the East Coast. After the recent earthquake, she must have thought she’d be welcome here.

Well, she’s not. But since she has her mind made up, I wanted to remind everyone about a book I wrote (and publish through my company Vegan Heritage Press) that can help anyone through days and weeks without electrical power.

The book is Vegan Unplugged: A Pantry Cuisine Cookbook andEmergency Guide, and it’s become a treasured little book to those who use it, hurricane nor not. The book offers 80 recipes by someone who works upstairs, Robin Robertson. These amazingly delicious recipes are all made from unrefrigerated pantry ingredients, mostly using one pan, and in under 15 minutes. Make Black Bean Chili, Pan-Fired Blueberry Cobbler, Samosadillas, Quick Bean Burritos, Moroccan-Spiced Vegetable Stew, and many more. (These samosadillas are one of my favorites.):

The book also has concise checklists for emergency steps to protect your household and companion animals. It’s a lot of book in a small package.

Order online from Amazon, B&N.com, or direct from Vegan Heritage Press. It’s a great book to have on hand to get through the long wait for the power to turn back on. If you can’t get it in time for Irene, you’ll be glad you have it for the next one.

Stay safe, everyone!

A Quiet Hurricane Season — So Far

2011-07-28T13:54:00.001-04:00

Tropical storm Dan marks only the fourth this season, which runs from June to November. By contrast, in 2005, a record-breaking year, we recorded 27 tropical storms and 15 hurricanes, 7 of them major, including Dennis, Katrina, Emily, Rita, and Wilma. Although 2011 has had a quiet hurricane season so far, it’s still a good idea to be prepared.

We found out in 2003 how important it was to be prepared while living in Virginia Beach. The storms came, took out our power, and left us in the humid oven of late summer with very little nonperishable food. The result of our experience became the book I wrote, Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide.

The book has concise instructions for how to prepare for a hurricane, but also for any time when the power goes out, including ice storms, snow storms, earthquakes, and thunderstorms. It’s also a terrific resource for pantry cooking, with excellent recipes by Robin Robertson that can be cooked in 15 minutes or less.

Dan is only number four this year, but a lollapalooza may be just around the corner. Have a copy of Vegan Unplugged on hand before disaster strikes and keep you and your loved ones prepared. With its quick, easy recipes, this book can also save the day when you simply don’t feel like cooking!

On the Trail with Vegan Unplugged

2011-07-16T12:21:00.001-04:00

With the summer, comes activities such as camping, backpacking, and other outdoor adventures. And as pointed out in this great review of Vegan Unplugged on TrailCooking.com, many of the easy and delicious recipes in the book are ideal for enjoying in the great outdoors.

I've heard from lots of people who uses the recipes from Vegan Unplugged in their RV, on their boat, and while camping. It's nice to know that recipes that were created out of an "emergency" mindset can also be enjoyed during fun times.

It's also great that the primary way people seem to be using these recipes are right in their own kitchen, simply for their convenience and great taste. When there's no time to cook and the refrigerator is bare, these 15-minute pantry recipes can come in handy.

Be sure to check out this review -- it included the recipe for Flaky Potato-Peanut Soup from Vegan Unplugged.

Review of Vegan Unplugged

2011-05-18T11:13:00.001-04:00

Here's a great review of Vegan Unplugged by Claire, who posted it on Chez Cayenne: Recipes from a Spicy Vegetarian Kitchen. Claire's photo shows the Happy Trails Mix from Vegan Unplugged.

Thanks for giving Vegan Unplugged a Four Forks review, Claire!

Here's just a sampling of the review on Chez Cayenne:

"I thought the Kitchen Sink Capellini was company worthy. Angel hair pasta, artichoke hearts and too many delicious ingredients to list made this dish special. I would suggest using a lot less than the pound of pasta called for, though; ten ounces would be ideal.

"Vegan Unplugged isn't just about main dishes. There are also plenty of snacks and desserts to keep you going, as well as a whole chapter devoted to soups. I made the artichoke dip in the snack chapter from a jar of marinated artichokes and soaked sunflower seeds. I was surprised how tasty three ingredients could be.

"The Samosadillas are brilliant. Canned potatoes, peas, chilies and spices are cooked in tortilla quarters to make emergency samosas. They don't have the onions and garlic that samosa filling usually has, so some chutney is really welcome with these."

Emergency Bra!

2011-04-25T14:50:00.000-04:00

Designed by a doctor who was inspired by what happened at Chernobyl, the emergency bra is meant to be taken off, separated into two masks which, when placed over the nose and mouth, is meant to be used in emergencies to filter out harmful particles. The emergency bra can be purchased online and is available in a vivid shade of “emergency” red. Certainly something to consider for your emergency supplies. Here’s the link to the story.

New blog: Vegan Heritage Press

2011-03-29T13:05:00.009-04:00

And now for a Special Annoucement: Because Vegan Heritage Press is growing so fast and I have so much news to share, I decided the company deserves its own blog.

For example, in the coming months alone, publishing news and author activities abound — such as our forthcoming new title, The Blooming Platter Cookbook by Betsy DiJulio (April), and World Vegan Feast by Bryanna Clark Grogan (August). Also in August, Bryanna will be participating in the world’s first vegan blogger’s conference in Portland, VidaVeganCon.

I hope you’ll subscribe to the Vegan Heritage Press blog for author updates, sample recipes, cookbook contests, and general musings from yours truly.

In the meantime, I’ll continue posting Vegan Unplugged related posts here on this blog, as well. Thanks for subscribing to Vegan Unplugged. I hope you’ll stay and also subscribe to the VHP blog as well! So, come on and check our my new digs.

Moroccan-Spiced Vegetable Stew

2011-03-25T08:57:00.003-04:00

I enjoy hearing from people who appreciate the quick and easy recipes in Vegan Unplugged. Case in point, this photo of the Moroccan-Spiced Vegetable Stew that came with the following comments:

“Awesome!!! We loved this recipe from Vegan Unplugged. In addition to the cumin and cinnamon, I decided to give it a little kick by adding some crushed red pepper, very nice. And because we had no dried fruit on hand, I substituted some tropical trail mix. I rinsed the trail mix in warm water before soaking to flush out any added salt or sweeteners, and left whatever nuts made it into the final mix. Wow! We enjoyed it with some flat bread which proved to be the ideal accompaniment for this comfort dish. We decided to dub it Moroccan Happy Stew. ~L.L.”

Thanks, L.L.! And many thanks to all who’ve written to tell me how much you enjoy the book. I appreciate hearing from you. If you’re so inclined, consider posting a brief review of the book on Amazon.com to let others know about Vegan Unplugged.

Never Been Kissed…

2011-03-09T13:31:00.005-05:00

Well, never by a llama before, anyway.

Over the weekend, we treated ourselves to a visit with some local llamas who are cared for by a family who simply adores them. They do rescues, interventions, and education for school groups, individuals, and malingerers like us. Four of us each took a llama on a walk around the neighboring field, and Mr. Early took a shine to me. Every time I whispered sweet nothings into his ear, he kissed me on the lips. This may fall in the realm of “Don’t ask, don’t tell,” but I’m happy to say that Mr. Early and I are now BFF.

May we all develop fuzzy lips and breath that’s sweet!

Ready for Anything

2011-02-23T11:17:00.005-05:00

One of my goals with Vegan Unplugged, both the book and blog, is to show how easy it is to eat well with pantry food. Veterans of hurricanes and other weather calamities already know how to have relative comfort with battery-powered lights and a portable butane stove.

But there are other reasons to make your household “ready for anything,” and this includes of the coming wave of rising food prices, as well as surviving days when you just don’t feel like cooking. The point is, it’s better to be prepared with supplies and not need them than to need them and not be prepared.

For example, when we travel, we like to bring a bag of trail mix, vegan jerky, and other high-energy snacks along (in addition to lots of water). These tasty Primal Strips have helped get me through miles of bad road, where the only roadside food options are festooned with golden arches. No thanks.

A basic survival kit to keep in your car is a good idea to. You can buy one or put one together yourself modeled after the ones available from websites such as The Ready Store—(they’re having a sale on their survival kits now).

At home, versatile recipes like this one for Hoppin’ John (it’s not just for New Years, you know) can be enjoyed whether you make your rice and beans from scratch and use fresh greens or even if you use canned or dehydrated beans and greens and quick-cooking rice. As long as I have my Tabasco, I’m happy!

High-Water Hoppin’ John
Southerners eat Hoppin’ John and collards on New Year’s Day for prosperity and good fortune in the coming year. With this recipe, “come hell or high water” you can make an emergency variation of this “good luck” dish. (If you’re not “unplugged, ”see “Fresh Options” below.)

1 cup quick-cooking brown rice
1 tablespoon dehydrated onion
1/2 teaspoon dried thyme
1 (15.5-ounce) can black-eyed peas, drained
1 (15-ounce) can collard greens, drained or 1/2 cup dehydrated greens, rehydrated
1/2 teaspoon Liquid Smoke (optional)
Salt and freshly ground black pepper
Tabasco

Bring 2 cups of salted water to a boil in a large saucepan. Add the rice, onions, and thyme. Reduce heat to low, cover and cook until the rice is tender, about 10 minutes. Stir in the black-eyed peas, collards, Liquid Smoke (if using), and salt and pepper to taste. Heat until hot. Serve with Tabasco at the table.

FRESH OPTIONS:
1. Collard Greens: If you have fresh collards or other greens, cook them up to use in this recipe in place of canned or rehydrated greens.
2. Onion: If you have a fresh onion, chop it and sauté in a little olive oil until soft, then add the other ingredients.
3. Brown rice and Black-Eyed Peas: You can use regular brown rice and your own cooked black-eyed peas if you’ve got them. In any case, pass the Tabasco at the table to add at will. (A dollop of vegan sour cream is wonderful on this too.)

The Five-Day Meal Box

2011-02-16T10:54:00.008-05:00

Did you know that for less than $70, you can fill a box with enough nonperishable foods to get four adults through five days of meals -- breakfast, lunch, and dinner? That’s a pretty cheap insurance policy for being able to eat well whenever the power goes out.

But there are lots of other reasons why you may want to stock up on nonperishable ingredients. Like when your kitchen is being remodeled. Our meal box got us through the dark days of our own home renovation. Just this week, I learned of a family that can’t cook because their kitchen is torn up for the same reason. Here's a photo of what used to be their kitchen:

All they need is a single-burner butane stove or other heat source (because they have electricity, they’re using an electric skillet). Armed with that and the Five-Day Meal Box, they’re good for a week of fine pantry dining!

According to recent news reports, food prices are about to soar in the coming weeks (last year alone, they rose by 29%!). By stocking up on nonperishable ingredients, you can make the quick-and-easy recipes in Vegan Unplugged to help keeps costs down. The planned the menus and grocery lists for the Five-Day Meal box are all in the book. As Howard Lyman said about Vegan Unplugged, it’s “an insurance policy every family should purchase.”

By the way, as you contemplate higher grocery costs, you may want to look at Robin’s cookbook Vegan on the Cheap, as it is filled with recipes and tips for very economical vegan cooking.

Samosadillas

2011-02-06T09:18:00.007-05:00

Samosadillas happen to be one of my favorite creations from Vegan Unplugged. The thing is, I love real samosas but the nearest Indian restaurant is over an hour away and driving over the mountains on icy roads isn't the best plan. We've been so busy, that making them from scratch hasn't been a practical idea, either.

Enter: samosadillas. All you need are some tortillas, leftover potatoes and/or some other cooked veggies, your favorite curry powder or paste, and some chutney for dipping. And wow. Within minutes you can have a plate full of deliciousness. Great flavor on the inside, crispy on the outside -- all with pantry ingredients and a few leftovers. That's my kind of cooking!

I made them again the other day using mashed chickpeas with some leftover roasted cauliflower and thawed frozen green peas. Fantastic! Here's a recipe you can use as a guideline to create your own version. If you're still pondering what to make for a Super Bowl snack today and want a break from the usual football food, give these a try!

Samosadillas
This is a variation of a recipe from Vegan Unplugged by Jon Robertson © 2010, Vegan Heritage Press. (Note: Cooked chickpeas can be used for a portion of the potato-vegetable mixture.)

1 1/2 cups cooked potatoes
1 cup finely chopped cooked cauliflower (or other cooked vegetable)
1/4 cup thawed frozen green peas
2 tablespoons canned hot or mild diced green chiles, drained
2 teaspoons soy sauce
1 tablespoon curry powder or paste
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin (optional)
Salt and black pepper
4 large flour tortillas
1 small jar chutney

1. Mash the potatoes in a saucepan. Add the cauliflower, peas, chiles, soy sauce, curry powder, coriander, cumin (if using), and salt and pepper to taste. Mix until well combined and heat over medium heat until hot, stirring as needed, about 5 minutes. Set aside.
2. Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling onto each piece of tortilla. Fold one side over the filling and press lightly to flatten. Set aside. Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat. Cook until lightly browned and heated through, turning once, about 8 minutes total. Serve hot with chutney.

Makes 4 servings

Capellini with Pumpkin Sauce and Walnuts

2011-01-21T13:05:00.005-05:00

From a Vegan Unplugged user: I made the pasta with pumpkin sauce and walnuts for dinner and went back for seconds and thirds. (I'm really full now.) The sauce had a nice consistency. It felt good in my mouth and was surprisingly a lot like a good, thick tomato sauce. The toasted walnuts worked well in it, too. I loved the sage flavor and ended up adding another half teaspoon just to make it stand out more, since the pumpkin seemed to absorb a lot of it. I was tempted to add rosemary and thyme, and heck, why not parsley, too? I always start to hum the Simon and Garfunkel tune whenever I use sage, rosemary, and thyme. The color and flavor are a nice change from the usual tomato sauce on pasta. The sauce by itself would make a comforting pumpkin soup; I couldn't stop sampling it while waiting for the pasta water to boil.

Winter’s a Good Time to Stock Up

2010-12-29T12:12:00.003-05:00

We often associate power outages with hurricanes. But as we just saw on the East Coast (and last winter, too), snow storms can wreak havoc on the power lines and knock out electricity. Heavy snow can also render the roads impassable, preventing you from getting to the grocery store. That’s where Vegan Unplugged can help. With a butane stove and a well-stocked pantry, you won’t need to trek out for groceries or live on peanut butter crackers until the power comes back on. The quick and easy pantry recipes in Vegan Unplugged can help you eat well during most any situation.

Strawberry Needles in White Chocolate Haystacks

2010-12-22T11:20:00.005-05:00

If you’re looking for some last-minute treats to make for the holidays, these little “haystacks” might be just what you’re looking for. Made with just four ingredients, they have a nice satisfying crunch from the toasted slivered almonds. Tiny strips of strawberry fruit leather add festive slashes of color. (If fruit leather is unavailable cut some dried cranberries into small pieces to use instead.)

Strawberry Needles in White Chocolate Toasted Almond Haystacks

Finding a needle in a haystack was never so tasty. An unlikely quartet of ingredients? Sure, but wait until you taste them. Hint: We like to add a pinch of Himalayan pink salt to these while still warm for added depth of flavor. (This recipe from Vegan Unplugged.)

1 piece strawberry fruit leather

8 ounces vegan white chocolate

1/2 cup toasted slivered almonds

1 1/2 cups chow mein noodles

1. Use a pair of kitchen shears to cut the fruit leather into extremely fine strips, less than 1/16-inch thick. Set aside.

2. Melt the white chocolate in a metal bowl over a saucepan of boiling water. (You may need to add 1/2 teaspoon of neutral vegetable oil to get the chocolate to melt smoothly.)

3. When the chocolate is melted, stir in the almonds, noodles, and reserved fruit leather “needles.” Mix well.

4. While still warm, use a teaspoon to drop the mixture into small mounds onto a baking sheet lined with parchment paper or waxed paper. (You can use your hands to create more haystack-like shapes, if you like). Set aside to firm up.

Makes about 24

Another ideal sweet from Vegan Unplugged for the holidays are these Ginger-Walnut Rum Balls:

Want more 15-minute dessert ideas? Vegan Unplugged also has recipes for these yummy treats, all ready in 15 minutes or less and made with pantry ingredients:

Darling Clementines with Pistachios and Cranberries
Skillet Peach Crumble
Fire-Roasted Blueberry Cobbler
No-Fuss Chocolate Fondue
Sweet Treat Chocolate Truffles
Pears and Peanuts with a Flourish of Chocolate
Almost-Instant Gratification Chocolate Pie

Best wishes to everyone for a Happy Holiday!

Split Pea Soup in a Split Second…

2010-12-17T15:11:00.002-05:00

…or so it seemed. In actual fact, however, there was literally no more than 2 minutes prep time involved in making this satisfying and delicious split pea soup, because it was made entirely with dehydrated ingredients.

It was so easy, even I was able to make it. I just combined dehydrated split peas, onion, leeks, celery, and cabbage (Harmony House) with water and some vegetable base. I added some dehydrated “hamish bits” that gave the soup just the right amount of salty/smoky flavor and some brown rice for a little whole grain goodness.

Made on top of the stove, the soup is ready to eat in less than 30 minutes, but I wanted to see how these dehydrated ingredients would do in a slow cooker, so that’s how I made this pot, which made it even easier because there was no stirring or pot-watching involved. Just the delicious fragrance of soup in the house. Robin and I just enjoyed the last of this soup for lunch today with some crusty rosemary-olive oil bread. I’m already thinking about putting on another pot.

When planning for trips, power outages, or other emergencies, keep dehydrated ingredients in mind—they store forever, and are ready very quickly.

Amazing Vegetable Soup

2010-12-06T13:32:00.006-05:00

Why is this soup amazing? It’s because it was made with nothing more than the dehydrated vegetables you see below combined with water, vegetable base, and some dried herbs. But the really amazing part (in addition to being delicious) is the fact that the soup was ready to eat in 15 minutes.

The dehydrated vegetables are from Harmony House Foods and belong to their “Super Deluxe Sampler” box that contains 30 different vegetables, beans, and other ingredients. The dehydrated ingredients used to make this soup are: leeks, celery, onions, carrots, potatoes, tomatoes, green beans, spinach, peas, and garbanzo beans. The sampler also includes dehydrated broccoli, cabbage, corn, jalapeños, lentils, several varieties of beans, and soy protein bits and chunks in a variety of flavors.

Many of the recipes in Vegan Unplugged call for your choice of dehydrated or canned vegetables — our choice is dehydrated. Not just because they taste better than canned, although that’s a biggie. We also prefer dehydrated vegetables because they retain more of their nutritive value than canned or other packaged vegetables and are ideal to keep on hand for emergencies (they don’t take up a lot of space). They’re great for camping and backpacking, too.

Dehydrated ingredients are also handy for those times when you run out of something you need to make dinner — you can have anything from bell peppers to black beans ready to use in about 10 minutes. (Unlike dried beans that require a long cooking time, dehydrated beans are tender in 10 minutes, just like most of the other dehydrated ingredients.)

Next up, we’re going to make Split Pea and “Ham” Soup, using all dehydrated ingredients. I’ll post a photo when we do!

Gary and Granddad

2010-11-23T18:34:00.004-05:00

I realize this isn't the usual content for this blog, but the other day, I got to examining a photo of our cat, Gary, and blurted out to Robin "You know? Gary's expression reminds me of my grandfather." Robin insisted on evidence, so I looked into my ancestral photos and performed a side-by-side comparison. I think the resemblance and expressions are remarkable. These two seem to have a lot in common. Their intelligence, for one thing -- my grandfather was a 1913 graduate of Colby College in Waterville, ME, and a high school principle as well as a recognized scholar in the French language -- and Gary, well, his intellectual and academic achievements are well known. Genetically speaking, it seems that whatever skipped me by in the looks department, Gary has inherited. I leave final judgment to you.

Skillet Peach Crumble

2010-11-18T09:48:00.005-05:00

Double-oh-Vegan returns with a report on Skillet Peach Crumble from Vegan Unplugged. Also, I'd like to thank Alicia Beyer for her review in the Mancato Green Culture Examiner that also recommends Vegan Unplugged for camping.

This is another home run—a simple, quick and mouth-watering dessert that can be ready in 20 minutes on the stove. I had a can of peach halves, so I drained and rinsed the syrup off and sliced each half into four wedges. The warm peaches under the crunchy-chewy-cinnamon topping make for an unforgettable flavor sensation. And that little bit of peanut butter just does amazing things to make this streusel-type crumble topping unusually good.

How to Cook When You Lose Your Electrical Power

2010-11-09T12:44:00.003-05:00

Whenever the power goes out at our house, this little butane stove gets us out of trouble. It’s a single-burner butane unit made by Glowmaster (7000 BTU), but several other brands are also available. In addition to power outages, these stoves are great for camping, tailgate parties, boating, hot-pot meals, and backyard cookouts. And of course, Robin also uses ours whenever she does a cooking demo.

When shopping for a butane stove, make sure you get one designed for indoor use. Get them online, at a restaurant supply, or save money by visiting your local Asian grocery (home cooks in Asia use them for table-top hot pots, and if you’ve never devoured a hot pot, you are missing a treat!) They cost anywhere from $15 to $50. You might also buy a box of extra fuel canisters to keep on hand. Both stove and canisters easily store in the back of a closet – ready for your next power outage, tabletop meal, or homebody picnic!

Amazing Technicolor Chickpea Salad

2010-11-02T13:39:00.006-04:00

Note: The Double-Oh-Vegan mystery cook must have been in a hurry, for this is all she wrote, as the saying goes. I love this salad, too. It's quick and easy when made with pantry ingredients, but it's outstanding if you happen to have fresh pineapple and roasted fresh beets on hand.

Also, check out the great review of Vegan Unplugged on Savvy Vegetarian.

I made the technicolor salad last night. The salad is genius and addictive, and is even better served chilled, so if you’re really unplugged (and not just pretending like me), you should put in the cooler with ice. It’s so good. Thanks for another great recipe!

Vegan Unplugged Sails the Seas on Sea Shepherd’s Bob Barker

2010-10-28T10:18:00.008-04:00

The e-mail itself looked like it came from far away. It was an S-O-S for vegan cookbooks from a ship in dry dock somewhere in Tasmania. The plea came from a crewman aboard the Bob Barker, most worthy vessel of the Sea Shepherd organization, which fights whaling worldwide. (The ship was named for the organization’s benefactor, animal rights supporter and former television personality Bob Barker.) Under the helm of Captain Paul Watson, the Sea Shepherd group was featured in the Oscar-winning film The Cove.

With repairs completed after being rammed by a Japanese whaling vessel, captain, crew, and ship are steaming back into action in the Southern Ocean.

One of the Bob Barker crew, Zin, wrote this note of thanks to Robin Robertson, who developed the recipes for Vegan Unplugged (a great on-board cookbook for sailors in any ocean):

“I'm writing to thank you so very much for your kind and generous donation of your amazing cookbooks to the Bob Barker. Your books are fabulous! They will be so handy to have as we have many meals to cook over the next few months. I have some photos for you to look at, so I hope you like them. Keep up the great work.”

Thanks for this photo, Zin. All of us here at Vegan Heritage Press wish clear skies and fair winds to the Bob Barker and her mission of mercy for the whales!

Don’t Wait! Prepare Your Home for Any Emergency

2010-10-24T11:22:00.005-04:00

I have to admit that if it weren’t for hurricanes, Vegan Unplugged wouldn’t exist. Living without electrical power for days on end is what inspired Robin and I to find a better way to get through it. While living near the coast, we learned a number of tips from which people anywhere in the country can benefit.

This is because the power goes out for more reasons than hurricanes. If you lived anywhere near Washington, D.C., this past winter, you’ll remember “Snowmageddon” – weeks without power in the District and surrounding Virginia and Maryland suburbs. Add to that ice storms, wind storms, and man-made screw ups (photo: 2003 U.S.-Canada Blackout), and there’s good reason to have an emergency guide and pantry cookbook like Vegan Unplugged on hand.

Here are some tips (adapted from a list by the National Hurricane Center) that will keep you ahead of the game next time the power goes out in your neighborhood, whatever the reason:

Use battery or solar-powered flashlights. Never candles!
Turn off any electrical equipment in use when the power went out
Avoid opening the refrigerator and freezer unless necessary
Never run generators inside a home or garage
Leave one light on so you know when the power returns
Listen to local radio and television news, weather, and safety reports

Beat-the-Blah's Black Bean Patties and Where's Winner #3?

2010-10-14T18:31:00.023-04:00

Two out of three of the cookbooks are on their way to the prizewinners, but winner #3 hasn't e-mailed me to claim his or her prize (valsylph, winner of Vegan Unplugged). I'm happy to hold your book, but please contact me by Tuesday, or I'll have to choose another winner.

Special Announcement: Be sure to see my guest blog post on godairyfree.org where I share the recipe for Ginger-Walnut Rum Balls from Vegan Unplugged.

In the meantime, I've received another post by the mysterious Double-Oh-Vegan. This time, the covert kitchen operative made "Beat-the-Blah's Black Bean Patties" from Vegan Unplugged.

“Double-Oh Vegan” says: I went out and bought ingredients and made the Beat-the-Blah's Black Bean Patties for lunch. I ate well today! After mashing the mixture with a fork, I used a quarter cup measure to form the patties, and it made ten of them! At first, the mixture seemed a little dry, but it held together well when pressed, and I liked how my hands didn't get sticky while forming the patties.
I really liked the crispy outside and the soft, creamy inside. I followed the recipe exactly. They browned up nicely, and they were delicious with Sriracha and Nayonnaise.

Cookbook Contest Winners!

2010-10-12T12:50:00.009-04:00

Here’s a huge thanks you to everyone who entered this contest and wished me well on the third anniversary of Vegan Heritage Press. Your comments and support mean a lot to us.

I wish I could give each one of you a book, but since that would be crazy, I enlisted the Great Random Number Generator at Random.org to choose a winner for each title.

And the winners are:

The copy of Vegan Fire and Spice goes to:
Amber Shea - AlmostVeganBlog

The winner of American Vegan Kitchen is:
Jessica L. Caneal

A copy of Vegan Unplugged goes to:
valsylph

So all you lucky winners, please e-mail your mailing addresses via "View My Complete Profile," and I’ll send your books right out to you.

Everyone else, thanks again for participating. Stay subscribed be a follower to receive recipes, photos, announcements, more contests, and news of our upcoming titles in 2011!

VHP Anniversary Cookbook Giveaway

2010-10-05T13:18:00.006-04:00

To celebrate the fact that my publishing company, Vegan Heritage Press, is three years old this week, I’m hosting a cookbook giveaway on this blog, featuring our three Vegan Heritage Press titles as the prizes:

Vegan Unplugged
A Pantry Cuisine Cookbook and Survival Guide
by Jon Robertson with recipes by Robin Robertson
Quick-and-easy recipes ready in 15 minutes, using only nonperishable ingredients. Great for you don’t feel like cooking or don’t have time, and for power outages, camping, and more.

American Vegan Kitchen
Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites
by Tamasin Noyes
Favorite diner food and comfort foods like mac and cheese, meatloaf, burgers, and much more made with healthy ingredients.

Vegan Fire & Spice
200 Sultry & Savory Global Recipes
by Robin Robertson
Take a culinary trip around the world with great-tasting spicy recipes from Europe, Asia, India, Africa, the Americas, and more.

To enter the cookbook giveaway, just leave a comment telling me which book you'd like to win.

Two ways to increase your chances: 1) subscribe to this blog and 2) share the news about the giveaway on Facebook (or Twitter or on your own blog). Then come back and leave a separate comment here to let me know about it.

A separate random drawing for each book will be held on Tuesday, October 12 for three lucky winners. Good luck!

Chickpea Spread

2010-09-23T09:31:00.006-04:00

Before sharing another covert post by 00-Vegan, I want to thank Alisa Fleming for the delicious double helping of Vegan Unplugged’s chocolate truffle recipe she posted about on GoDairyFree.org and her own site One Frugal Foodie.

For the chickpea spread, I used a hand-held potato masher and was able to get a nice consistency. This is a lot like hummus but without the tahini. I drizzled a little olive oil and sprinkled more paprika on top to serve it. The lemon really brightens up the creamy chickpeas in this super easy and tasty recipe that took no time at all to make. (I thought this could have used some real chopped garlic instead of the powder, and it could still be a no-cook recipe with raw garlic, but for garlic lovers only, which I hope you are, Jon.)

I actually made the chickpea spread, tapenade, and red pepper walnut spread all on the same day. I was able to put out a trio of spreads for myself with crackers and bread, and the different colors and flavors go together wonderfully. I felt like I should have had company with all these delectable munchies to snack on, but instead this became my dinner.

Pantry Cuisine Is Not an Oxymoron

2010-09-19T14:13:00.006-04:00

If you have a pantry, and you’ve ever opened a can to make dinner, you know what pantry cooking is. Pantry cuisine takes cooking with nonperishable ingredients to the level of haute, and I owe it all to my partner, vegan cookbook author Robin Robertson.

Would you believe this puttanesca only takes fifteen minutes to make? I had some parsley growing outside, but other than that, this was all made with items from the pantry. Believe me, these recipes will amaze and delight your friends! (And you, too.) If you don’t believe me, here’s the recipe:

Puttanesca in a Pinch

Imported black and green olives are best in this sauce, but if all you have is the regular supermarket variety, they can be used in a pinch. You can use any variety of pasta you prefer, but I use capellini or angel hair because they cook quickly.

12 ounces capellini (or other quick-cooking pasta)
1 tablespoon olive oil
5 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 cup pitted and sliced black kalamata olives or 1 (4-ounce) can sliced black olives, drained
1/4 cup pitted and sliced green olives
2 tablespoons capers, drained and chopped
1/2 teaspoon red pepper flakes (or more)
1 teaspoon dried parsley (or 2 tablespoons fresh parsley, if you have it)
Salt and black pepper

1. Cook the pasta in a pot of boiling salted water until just tender. Drain and transfer to a serving bowl, tossing with a little olive oil to prevent sticking.

2. Heat the oil in the same pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and parsley. Season with salt and pepper, to taste. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.

3. Add the reserved pasta and toss gently to combine and heat through. Serve hot.

Makes 4 servings

Fire-Roasted Blueberry Cobbler

2010-09-13T17:00:00.006-04:00

Note: I was especially excited to find this post and photo from 00-Vegan in my inbox the other day. Why? Because this Fire-Roasted Blueberry Cobbler is one of my absolute favorites. I can even make this dessert myself without any help from Robin. Thanks, 00-Vegan – and keep the comments coming!

The stovetop blueberry cobbler is great! I love everything blueberry anyway, but this was super easy and I never knew that cobbler could be made in a skillet on a stove. Wow! I spooned the batter over the filling and it didn't quite reach the edges of my pan, allowing the filling to bubble up and steam the batter to a tender doneness. It was also easier to lift out to serve, since there wasn't any cake sticking to the sides. I let it cool before serving to allow the filling time to set up. This was very yummy indeed, and a wonderful treat in the middle of the day. This blueberry cobbler will be gone by tomorrow, guaranteed.

Gary's Tips for Animal Companions

2010-09-10T13:13:00.002-04:00

While Gary is silly much of the time, he can also be very wise. He says that in any emergency, whether you’re staying home or evacuating, make sure you plan for your companion animals.

“Well in advance of any storm, bring them indoors—reassure them and help them to remain calm, even if you’re not. If at all possible, keep your buddies with you during a disaster. If you need to evacuate, they should not be left alone in the house. If for some reason you are unable to take them with you, try to plan ahead for a safe refuge, such as a specialized animal shelter, a veterinary clinic, or with friends and relatives who live out of harm’s way.

“Among the things to assemble in case of emergency are: proper ID collars and rabies tags, proper ID on all belongings, a carrier or cage, a leash, an ample supply of food and water, and bowls, any necessary medicines clearly labeled, newspapers or trash bags, and/or – and this cannot be emphasized enough – litter and a litter box.

“The Homeland Preparedness online company and www.QuakeKare.com actually sell emergency survival kits for cats and dogs. These kits could make you purr – they’re packaged in waterproof containers and contain food, water, first-aid, sanitation, and shelter supplies for cats or dogs. Check them out for ideas on how to create your own emergency survival kit to take good care of us!”

Red Pepper-Walnut Spread

2010-09-08T16:22:00.008-04:00

00-Vegan has sent me more photos and comments. I post them for your enjoyment. I've created a special logo to go with these mysterious dispatches.

I could have pureed the peppers in my blender, but I’m making these recipes without the use of power tools, so I did my best with a chef’s knife. Likewise, I put the walnuts into a clear plastic bag and smashed them with a wooden mallet until they were “finely ground.” The roasted pepper flavor really comes through, and it’s a moist and juicy spread that pairs well with dry Wasa crackers or pumpernickel toast points.

Curry in a Hurry

2010-09-06T14:30:00.005-04:00

Someone who bought Vegan Unplugged got so excited they sent this photo and comment, signed simply "00Vegan." The identity of this mystery contributor notwithstanding, you gotta appreciate his or her enthusiasm and yummy photo. In the meantime, whoever "00Vegan" is, I hope you will come forward and identify yourself – but mainly, I hope you send more comments and photos.

“Double-Oh Vegan” says: "I made the Curry-in-a-Hurry for dinner. The curry was fantastic. I was amazed that in fifteen minutes, I had a hearty, spicy vegan curry that rivaled the one at my favorite Indian restaurant! And everything was from the pantry!! I served it with rice and some Major Grey's Chutney. I will be sure to always have the ingredients on hand to whip up one of these when I get a craving for Indian – it's a good standby for when the weather gets cooler. This was amazingly quick and easy."

Vegan Unplugged Has Arrived!

2010-09-02T15:24:00.004-04:00

Vegan Unplugged has arrived. Coincidentally, it came out just as Hurricane Earl is barreling up the East coast. No, I didn’t plan it that way, but it does serve as a reminder to be prepared in case of power outages. The tips and recipes in Vegan Unplugged can help you get through any situation where electricity is not available. Stay tuned to this blog for tips and sample recipes from the book.

In the meantime, here’s a nice article about Vegan Unplugged that appeared in today’s edition of the Times-Picayune newspaper in New Orleans. One thing I need to correct in that article is that Vegan Unplugged isn’t a sequel to (the out of print) Apocalypse Chow. It’s a comprehensive revision with several more recipes, additional chapters, and extensively edited for easier use. (It’s a much better book than Apocalypse Chow, too!)

To everyone in Earl’s path: be safe!

Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide

2010-04-04T09:32:00.000-04:00

Available in September, 2010, this book shows you how to eat well without electricity. Just because your kitchen is powerless doesn’t mean you have to be. Make tasty vegan meals whenever the power goes out from storms, hurricanes, and blackouts. Cook your way through home renovations, visits with the relatives, and other situations.

Let Vegan Unplugged be your go-to book for pantry cooking in a variety of scenarios. Use the Five-Day Meal Box to feed up to four people for five days, whether you’re stuck without power, away at college, in a boat, camping, or on the road.

Vegan Unplugged provides easy, practical tips on how to shop for, store, and quickly prepare pantry foods. The instructions are simple, even if you don’t know how to cook. Make great dishes such as Almost-Instant Black Bean Chili, Pantry Pasta Salad, Fire-Roasted Blueberry Cobbler, and many others developed by chef and author Robin Robertson.

This book is a “must have” for vegans, as well as anyone else who wants to discover the ease and practicality of great-tasting, nutritious vegan Pantry Cuisine. It's essential if you want to be prepared for anything!