Robin Robertson’s latest cookbook Vegan Mac & Cheese debuted on Sept 17, 2019, which is the perfect timing because we are all wanting comfort food as the weather gets colder. Robin’s book contains more than 50 delicious Plant-Based recipes for the ultimate comfort food. You read that number correctly.
I’m a fan of mac and cheese, but I think I’ve only made it a few different ways, and usually change up the veggies I mix in with it. When I saw the book available for pre-order a few months ago, I knew I needed to order it.
At the beginning of the book, there’s a story about the mac and cheese. Where you might find mac and cheese in restaurants (Montreal is listed), there’s a listing of various pasta, sauces, mix in’s and add in’s. I didn’t know there were so many options. She does say, think outside the box, and she shows us how.
The book has five chapters: Basic Vegan Mac & Cheese, Global Cheesy Macs, Mac and Veggies, Meaty Macs, and Fun with Mac & Cheese. Some of the names of the recipes are Mom’s Baked Mac Uncheese, Mac and Thai, Brussels and Bacon Cheesy Mac, Shepard’s Mac, Cheesy Mac Mug, Cheesy Mac Muffins and a recipe what I will be sharing called Cheesy Broccoli Mac soup.
The recipes are easy to make. Some will take longer than others to make, but I’m pretty sure all recipes take 30 minutes or less. I haven’t made all of them, but when looking through the book, that’s the feeling I get. The ingredients called for are real; I didn’t see anything that I couldn’t get from a regular grocery store. Now, if you are not familiar with Nutritional Yeast, vegan Worcestershire sauce, or tempeh, it might take you a little longer to find those items, but you can find them pretty much anywhere either online or at a large chain store.
Everyone loves food pictures, and in my opinion, there are lots of beautiful colourful photographs in the book. I counted at least 30. They will make you drool.
One last thought before I share a recipe with you is, you don’t need any fancy equipment. You will need a blender, but any blender will do because Robin created recipes that everyone can make and not be limited. I love my kitchen toys and playing around, but this is a straight forward, easy to make recipe cookbook. Don’t get me wrong the book is fun and creative; and the last chapter is entertaining because of the imagination that went into it.
Make sure to read to the end, because I am thrilled to be offering a giveaway of Robin Robertson’s book, Vegan Mac & Cheese. Thank you Quarto Publishing Group USA Inc.
The only thing better than mac and cheese with broccoli or a bowl of creamy broccoli soup, is Cheesy Broccoli Mac soup. That there is the ultimate cozy sweater comfort food. When I made it the other day, I complicated the recipe. I forgot the cashews, which added more time. I also made everything from scratch. I would make this again, but I would use leftover pasta to turn into a new dish. The kids or fussy partner who never eats leftovers will never know our little secret.
Recipe and images reprinted with permission by Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
Cheesy Broccoli Mac Soup
Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isn’t too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac (page 39).Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 4 cups (960 ml) vegetable broth
- 3 cups (weight varies) leftover or homemade mac uncheese
- 11/2 cups (340 g) Cheddary Sauce
- 1/2 cup (120 ml) plain unsweetened nondairy milk
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Ground black pepper, to taste
- 2 cups (160 g) steamed small broccoli florets
- 1/4 cup (32 g) Nut Parm
- In a large saucepan over medium heat, heat the olive oil.
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
- Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined.
- Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot.
- Stir in the broccoli and serve hot, sprinkled with the Nut Parm.
Makes 4 to 6 servings
Use this flavorful sauce to make the Philly Cheesesteak Mac (opposite) or as the base for virtually any mac un-cheese you like. The sauce is also great drizzled over your favorite roasted vegetables, baked potatoes, or nachos. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
- 1 cup (140 g) unsalted raw cashews
- 1 large russet potato, peeled and diced
- 1 small carrot, chopped
- 1/2 of a small yellow onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon salt
- 1/3 cup (20 g) nutritional yeast, plus more as needed
- 2 tablespoons (28 g) vegan butter
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) fresh lemon juice
- 11/2 teaspoons white miso paste
- 1/2 teaspoon prepared yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1 cup (240 ml) plain unsweetened nondairy milk, or water
- In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
- Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water.
- Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use.
Makes about 4 cups (900 g)
Keep a supply of this condiment on hand to shake on your favorite mac uncheese (or other pasta dishes) with abandon. Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
- 1 cup (145 g) unsalted blanched almonds, or (140 g) unsalted raw cashews
- 1/3 cup (20 g) nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator.
Makes about 11/3 cups (about 170 g
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