Virtual Potluck Dinner: Big Vegan

I first met my friend Robin Asbell, cookbook author extraordinaire who has penned several amazing vegetarian cookbooks, as few years back and it was one of those things where we just immediately clicked. In one of those "opposites attract" situations, this meat-loving Latina and this vegetarian guru found plenty of common ground, and years later, we remain close friends.

Throughout the years, we've encouraged each other through writer's blocks and cheered each other enthusiastically through rounds of recipe-testing marathons. We talk a lot and laugh a lot. Robin has convinced me to eat less meat too. Mind you...meat is still on my menu--very much so. But now, I dedicate several meals a week to eating meatless. That means, my friends, means that I sometimes delve into the vegetarian--and dare I say it?--vegan world.

When Robin asked me to join her virtual blog party, her publisher sent me a copy of her book. I am delighted to participate. Not only because she is my friend and not only because she blogged about my book for my own virtual party, but because when if first read through the pages of BIG VEGAN: More than 350 Recipes No Meat/No Dairy All Delicious (Chronicle Books;2011), my mouth was watering and I couldn't wait to get into my kitchen to play with her recipes.

If you're a carnivore, like me, you may flinch at the idea of eating vegan. Personally, tofu belongs to the category of things that I steer away from in a conversation with friends, along with politics and religion. Let's just say that I have strong opinions about it and prefer to keep those to myself.

Yet, after a quick glance through the pages of Robin's book, filled with international flavors and comforting dishes, you'll understand how easy she's made it for me to change some of my eating habits. Recipes such as Green Apple and Cashew Spring Rolls, Avocado-Pepita Crostini, Braised Sweet Potato and Pecan Pasta, Lemony Quinoa-Almond Granola, and Spinach "Feta" Pies in Phyllo have made it easy for me to savor meatless meals.

This is a great book to include in any cook's library--vegan or not. Robins recipes are straightforward and truly succulent and if you don't believe me, try her recipe for Green and Red Spaghetti, below.

Soon, maybe--just maybe and I'm not promising--tofu may no longer be a four-letter word in my home. I wouldn't put it past Robin to convince me about that too. Or maybe you will. Chronicle Books has offered to send a give-away book to one of my readers. Give me your best attempt of ways in which I should try tofu to lose my aversion to it.

Whoever gives me the best suggestion, will win a free copy of BIG VEGAN. Just remember to add your email address to your comment so the good folks at Chronicle Books can contact you for a mailing address and send you a book. I will announce a winner at the end of November.

In the meantime, I leave you with Robin's magnificent recipe for Green and Red Spaghetti. It's the perfect juxtaposition of flavors and textures. A balance of crunchiness and creaminess combine seamlessly. I'm particularly fascinated by the combination of pistachios and avocados, which creat an explosion of "umami" in the palate, followed by a sweet and tangy bit of sun-dried tomatoes. It's easy to put together and cleanup is a cinch. Try it. You won't be dissapointed. I wasn't. In fact, I think I'll add an extra meatless meal to my winter menu.

Green and Red Spaghetti (Recipe from Big Vegan by Robin Asbell: Chronicle Books, 2011)

1 large avocado, cubed

1/2 cup or 15 g fresh parsley, chopped

8 large sun-dried tomatoe halves, rehydrated and chpped

2 tbsp. extra-virgin olive oil

8 oz/225 g dried whole-wheat/wholemeal spaghetti

2 cups/140g snap peas or snow peas/mangetouts

1/2 tsp. salt

1/2 tsp. freshly cracked black pepper

1/4 cup/30g pistachios, finely chopped

1. Bring a large pot of water to a boil. In a serving bowl, combine the avocado, parsley, tomatoes, and oil.

2. Cook the pasta in the boiling water according to the package directions, adding the peas for the last 2 minutes. When the pasta is al dente, drain it well, and return it to the hot cooking pot. Dump in the avocado mixture. Over low heat, toss the pasta and sauce to heat them through and to let the oil absorb into the pasta. Add the salt and pepper.

3.Serve the pasta hot, topped with the pistachios.

 Check out Robin Asbell at www.robinasbell.com and at www.robincooksveg.wordpress.com

Here are the other blogs from great food bloggers participating in this party. Check them out and join our virtual party!

http://www.veganplanet.blospot.com/

http://www.juliehasson.com

www.theasiangrandmotherscookbook.wordpress.com

http://vegangoodthings.blogspot.com/

http://crumbsonmykeyboard.com/

http://foodblogga.blogspot.com/2011/10/cookbook-review-big-vegan-by-robin.html

http://nanciemcdermott.wordpress.com/2011/10/25/big-vegan-potluck-with-korean-miso-tofu-soup/

http://www.theveggiequeen.com/blog/

http://veganfeastkitchen.blogspot.com/2011/10/big-vegan-potluck-day-2-armenian-lentil.html

 

Comments

[Tara Mataraza Desmond]

Wow, that looks fresh and delicious! Perfect prequel to Peanut Butter Tart with Ganache!

[Jennifer St. James]

I personally like making tofu "ricotta" and either stuffing shells or (my favorite) making spanikopita. No one will know the difference!

[Sandra A. Gutierrez]

Tara,
Pie sounds so delicious! Send me a slice! So glad to be at this party with you!
Xx

[Sandra A. Gutierrez]

Mhmm....that sound very good to me! Thanks for your suggestion. I'll have to try this for sure! :)

[Sandra A. Gutierrez]

Jennifer,
That sounds absolutely delicious. I'll have to try it! :)

[Tofu Mom (Marti)]

That looks amazing!! YUM!!

[Shannon Blackwell]

I've been the victim of a tofurkey and a tofu cheesecake courtesy of my vegan sister. Bleck. To get over the aversion I suggest deep frying some little nuggets. Not healthy, but a good way to see it CAN taste yummy, and make the next tofu adventure a little more palatable. :)

[Anna Jenkins]

Tofu is great for everything- it takes on what ever flavor you give it! It is only 'flavorless'if you make it that way. Soft tofu makes very healthy puddings and pies. I makes one killer pumpkin pie with tofu! Believe it or not, you can also you tofu in cakes! It makes them so moist and delicious. You can make cheesecake with soft tofu too. It is a great addition to smoothies too! It can be used as a substitution for cheese too. I also make a vegan quiche and 'scrambled eggs' with it. Firm and extra firm tofu can be cooked many ways. I love grilling firm tofu with some seasoning and a vinaigrette. It is also great stir fried- the flavor of what every sauce it is in is intensified. You can also bake it just as you would chicken! Firm tofu can also be crumbled and fried like ground beef or bacon bits. I don't like raw tofu either, but that just shows that it really can taste good- because I LOVE tofu. There are so many recipes online-- make some pudding, a pie, or maybe grill some tofu. Or go to a Thai restaurant and order a dish with tofu. See what you think! I hope I've convened you that tofu can be good!

[Angela]

I like marinaded tofu dishes and sandwiches. Here's a good place to start: http://veganyumyum.com/2008/07/smokey-miso-tofu/

BBQ tofu sandwiches are another good way to go. Side with mac n cheese and a green!

[Rosemary]

I found the pistachio addition interesting too. Why not try making a chocolate cream pie with the tofu?

[Sandra A. Gutierrez]

Wonderful suggestions so far! Keep them coming! You may convert me after all!
Sandra

[moonsword]

I started out with an aversion to tofu too and it lasted until I had an amazing dish with macadamia nut-crusted tofu...just wonderful! That's been my favorite way to eat it ever since, "breaded" with something rich and crunchy, like finely-chopped macadamias or cashews or crushed cornflakes or crushed seeded crackers...whatever you usually crave. Add whatever spices you enjoy and bake. Absolutely delicious!

[Garden Girl]

Tofu doesn't taste like meat and doesn't "chew" like meat. It is its own animal (pun intended). There are many different forms of tofu, from very soft to extra firm. I like to saute cubes of the firm style with coconut milk, red curry paste, scallions and cashews. When firm tofu is frozen then defrosted, you can crumble it, kind of like ground beef. Saute it with onions and garlic, then add tomatoes and seasonings for a basic pasta sauce. A favorite go-to recipe is a stew with southern greens, chickpeas, cashews, crumbled tofu, onion, garlic, tomatoes and Indian spices including turmeric, cumin and cilantro. Saute it with onions, garlic, peppers and sliced summer squash for a tasty enchilada stuffing or crumble it into a bread and nut stuffing for bell peppers. You won't like tofu if you slice into a big slab of it, but used judiciously with seasonings and other ingredients just might win you over.