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