Ve­ga­nize Your Meals

Recre­ate com­fort- food clas­sics with the help of a new book, Ve­ga­nize It!

Better Nutrition - - CONTENTS - BY NI­COLE BRECHKA

Chef Robin Robert­son, au­thor of Ve­ga­nize It!, proves that meat­less fare doesn’t have to be bland and bor­ing.

Chef Robin Robert­son be­came a ve­gan in the late 1980s— a time when fi nd­ing ve­gan al­ter­na­tives to meat and dairy was all but im­pos­si­ble. “If I wanted some­thing meaty or creamy made from plant foods, back in those days, I had to come up with a way to make it my­self— I had to fi gure out how to ve­ga­nize it,” says Robert­son, who re­lied on her culi­nary chops to reimag­ine the clas­sics. More than 20 cook­books later, Robert­son is con­sid­ered a pioneer in made- from- scratch, plant- based cook­ing. Her new­est book, Ve­ga­nize I t!, is a col­lec­tion of scrump­tious recipes ( e. g., Loaded Baked Pota­toes, Buff alo Caulifl ower with Ranch Dress­ing, BBQ Sei­tan Ribs) fea­tur­ing her sig­na­ture cheese sauces, ve­gan ba­con, dairyfree milks, and more. Here’s Robert­son’s take on the ul­ti­mate com­fort- food dish— na­chos!

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