Tuesday, May 21, 2013

My most favorite recipe ever.

Well, maybe not ever. But this is definitely one of my favorites and my kids go crazy for it, which is an added bonus.

I first discovered the awesomeness of Robin Robertson and her awesome cookbooks a few months ago. She has a great line of vegan cookbooks that cover the gamut of good, whole-food, plant-based dishes that your whole family will love. One of her most recent books, Nut Butter Universe, is perfect for the nut-butter-lover (?) in your life. It has recipes to make your own butters, which is really helpful considering how expensive good quality nut butters can be. Really, this cookbook is a fabulous collection of recipes for sides, main dishes, desserts, breakfast items (the apple-almond butter pancakes are also a favorite of ours) and more. Just because it's a vegan cookbook doesn't mean there's a lack of flavor in these dishes. It also doesn't mean it's low calorie. You still need to watch your serving sizes. With that said, when you're eating a primarily whole-food, plant-based diet, you have more leeway in what and how much you eat. Counting calories becomes almost unnecessary when you are eating real foods as opposed to foods out of a box.

Anyhoo...check out the cookbook! It will make a great addition to your kitchen cookbook collection.
The recipe that lots of our fans wanted more info about is Robin's recipe for Noodles and Greens with Gingery Almond Sauce. As it is, it's a great recipe. I made it as it is and the Gill crowd went wild. But this go around I wanted to change things up based on the ingredients I had but still keep the overall integrity of the dish. The main change was the substitution of Nuttzo original blend of seven nuts and seeds instead of almond butter (the blue label). I know quite a few people that have got nuttzo for Nuttzo, so when I saw that it was available in my local grocery store, I figured I'd give it a try. It's amazing and worth the hefty price tag.
Here's my changed-up version of Robin's recipe:

Nuttzo Greens and Potatoes

2 lbs. Yukon Gold potatoes, diced into 1-inch pieces
2 medium carrots, diced small
1 large bunch of Rainbow Chard, chopped
1-2 tsp sesame oil 
1/2 cup Nuttzo Original blend
1/4 cup soy sauce
2 tbs rice vinegar
2 tsp minced ginger
1 tsp minced garlic

1.  Heat 1-2 tbs of water in a large saute pan over medium-high heat. Add the potatoes and carrots and saute until they have softened but gotten a nice crispy crust (about 10 minutes).

2. Add the the chard and sesame oil to the pan an saute until the chard is slightly wilted (about 5 minutes). Reduce heat to low so the mixture stays warm while making the sauce.

3. In a separate sauce pan, mix together the remaining ingredients. Cook over medium-low heat until it starts to bubble. Cook about 5 minutes, stirring continuously as the sauce thickens.

4. Once the sauce is at the consistency of your liking, add it to the vegetables. Enjoy!

Sorry, the picture isn't the greatest but it tastes the bestest!

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