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Tuesday, January 24, 2012

The Chef and The Dietitian - Episode 50 - House Dressing

This is literally my favorite dressing and I could eat this on everything. It is oil-free and flavor-filled...and what a perfect excuse to eat more salad!!! Watch how quickly Chef AJ and I whip up this delectable dressing!

Wednesday, January 4, 2012

Robin Robertson's New Book Giveaway and *Sweet Potato-Spinach Soup* Recipe!

I consider Robin Robertson the Queen of Vegan Cookbooks because she is amazingly productive and is constantly coming out with new books. Each one is filled to the brim with easy, delicious recipes which makes healthful vegan cooking accessible and tasty for everyone. She has written nearly 20 cookbooks (yes....20!!!), including 1000 Vegan Recipes, Party Vegan, Vegan Fire and Spice, and Vegan Planet. Her latest book, Quick Fix Vegan, just hit the shelves and she is giving one of you lucky readers a FREE copy!

This book, like all of Robin's books, contains a wide array of selections, using healthy and fresh ingredients. Along with her easy-to-use instructions, Robin makes cooking un-intimidating and exciting, and her books offer limitless healthy options .

To enter the giveaway, leave a comment at the end of this post telling me why you'd like to win a copy of Quick-Fix Vegan.

To increase your chances of winning you can also do any or all of the following, and leave a separate comment for each that you do:

  1. Follow me on Twitter:  http://twitter.com/#!/PlantDietitian
  2. Follow Robin on Twitter:  http://twitter.com/#!/GlobalVegan
  3. Spread the word about this giveaway on Twitter, Facebook, and/or your blog
  4. Subscribe to this blog (to the left, scroll down and click on "Subscribe via Email")
  5. Subscribe to Robin's blog: http://veganplanet.blogspot.com/ 
  6. "Like" my Plant-Based Dietitian Facebook page to find out the winner (see below):  https://www.facebook.com/pages/Plant-Based-Dietitian/378985915313?ref=ts
The contest closes on Friday, January 13th. One lucky winner will be selected at random. The winner will be announced on my Twitter page and on my Plant-Based Dietitian Facebook page.

The first recipe I tried and loved from this latest gem was Sweet Potato-Spinach Soup. It is the perfect blend of spicy and sweet, hearty and light. I ate the entire recipe in less than 24 hours...yes, it is that fabulous...and I am going to share it here with you...

Serves 4 

2 tsp. neutral vegetable oil (I omitted this, as per Robin's suggestion, and just brought in some of the broth earlier to saute with)
1 yellow onion, finely chopped
1 large sweet potato, diced
1 TB. grated fresh ginger
2 tsp. ground coriander
1/4 tsp. cayenne
1 (14-oz.) can diced tomatoes, drained
2 TB. soy sauce
1/3 cup creamy peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups unsweetened nondairy milk
4 cups baby spinach
1/4 cup chopped peanuts

Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.

In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,

Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.