It’s pretty easy to find vegan versions of foods such as milk, cheese, butter, mayo, sausage, and bacon these days, but that wasn’t always the case. It used to be that if you hand a hankering for tasty dairy-free cheese or hearty seitan, you had to make it yourself. Robin Robertson went vegan in late […]
Robin Robertson
Robin Robertson’s Easy As Chocolate Pie
This decadent vegan chocolate pie assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that? Easy As Chocolate Pie Save Print Author: Robin Robertson Yield: 8 servings Ingredients 12 ounces vegan semisweet chocolate chips ¼ cup almond milk or other nondairy milk 1 tablespoon coconut […]
Robin Robertson’s Grits and Greens with Smoky Mushrooms
The addition of nutritional yeast and a little vegan butter give grits a cheesy flavor without the cheese. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re […]
The Book of Veganish
I was pretty young – probably around 7 or 8 years old – when I questioned why people eat cows and pigs and keep cats and dogs as pets. I was told that that’s the way it is. When I was a teenager, I discovered that there actually were people who didn’t eat meat. I […]
Robin Robertson’s Artichoke Muffaleta Po’ Boys
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Artichoke Muffaleta Po’ Boys Ingredients 3 scallions, chopped 1 garlic clove, crushed 1/3 cup pickled vegetables, well-drained 1/3 cup pimiento-stuffed green olives, well-drained 1 tablespoon olive oil 1 […]