Nut Butter Universe Cookbook Review and Recipe

There are so many cookbooks out there with similar themes: losing weight, going plant-based, or even cooking quick meals, that I have become a bit jaded. Rarely do I think, “Wow, that is something I haven’t seen before!” When the publishers of Robin Robertson’s Nut Butter Universe generously sent me a copy to review, my first thought was “yummm”. My second thought was this is something I haven’t seen before, and judging by my love for nut butters, it could be potentially dangerous.

The author, Robin Robertson is nothing short of amazing. She is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. She has written over 20 cookbooks including the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire & Spice.

In deciding which recipes to try from this cookbook, I followed my standard criteria for choosing a recipe:

(1) It should be mostly plant based (minimally processed)

(2) It should be quick and easy to make

(3) It should have few and easy to find ingredients

Based on this, my favorite recipes in Nut Butter Universe were: Asian Spring Rolls with Spicy Peanut Dipping Sauce, Cold Noodle Salad with Spicy Peanut Sauce and Pasta Primavera with Avocado Cashew Cream. As with the rest of things that I make, I was able to easily omit any added oil, and I always increase the serving of vegetables to lower the calorie density of the meal. Here is a recipe for one of my favorites:

 

Penne Primavera with Avocado Cashew Cream

Serves 4

Ingredients

· 12 to 16 ounces penne pasta

· 1 1/2 cups small broccoli florets

· 1 small carrot, thinly sliced

· 1 small zucchini or yellow squash, cut into 1/4-inch dice

· 1/2 cup raw cashews, soaked overnight and drained

· 1 to 2 garlic cloves, crushed

· 1 cup hot vegetable broth or water, or more if needed

· 1 to 2 ripe Hass avocados, halved and pitted

· 2 scallions, chopped

· 2 tablespoons lemon juice

· 1/2 teaspoon salt

· Ground black pepper

· Plain unsweetened almond milk, if needed

· 1 cup grape tomatoes, halved lengthwise

· 1/3 cup chopped fresh basil leaves or parsley

· Whole fresh basil leaves, for garnish

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Method

Cook the penne in a large pot of salted boiling water, stirring occasionally, until

it is tender (about 10 minutes). About 5 minutes before the pasta is cooked, add

the broccoli and carrots. About 2 minutes before the pasta is cooked, add the

zucchini.  Drain the cooked pasta and vegetables well and return to the pot.

 

While the pasta is cooking, combine the drained cashews, garlic, and broth

in a high-speed blender or food processor. Process until smooth and well

blended. Peel and pit the avocado and add it to the food processor along with

the scallions, lemon juice, salt, and pepper to taste. Process until smooth and

creamy. For a thinner sauce, add some almond milk, if needed. For a thicker

sauce, add additional avocado.  Taste and adjust the seasonings, if needed.

 

Add the sauce to the pot containing the drained cooked pasta and vegetables.

Add the tomatoes and chopped basil and toss gently to combine. Serve

immediately, garnished with the whole basil leaves.

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From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used

with permission from Vegan Heritage Press. Photo by Lori Maffei.

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If you are anything like I am, you will love this recipe and salivate over this fantastic cookbook. Go ahead, order a copy.

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Header image courtesy of The Travelling Bum on Flickr.