One-Dish VeganMore than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners
Vegan books now dominate the vegetarian-cookbook category and one-dish meals are perennially popular.
Vegan books now dominate the vegetarian-cookbook category. One-dish meals are perennially popular. One-Dish Vegan is the first and only book at the intersection of these two powerful categories.
Robin Robertson is known for her prodigious creativity in the kitchen, for the global breadth of enticing ingredients and flavors with which she works, and for her expertise in nutrition—so it’s no wonder she is one of the two top vegan-cookbook authors of all time. Typically, it takes two or three courses to make a well-rounded vegan meal with plenty of protein and other nutrients. To meet this criterion in one dish takes the kind of ingenuity and knowledge that Robertson, rare among cookbook authors, possesses. The recipes in One-Dish Vegan range from hearty stews, chilis, and casseroles (and other baked dishes) to a host of lighter stovetop sautés and stir-fries. There are substantial salads, too, and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising, full of good-for-you nutrients and bright, satisfying flavors.
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling title The Sacred Kitchen. She wrote a weekly column entitled “The Veg Edge” for The Virginian-Pilot newspaper of Norfolk, Virginia, which also appeared in the Albany, New York, Times Union newspaper under the title “The Veg Connection.”
Robertson grew up eating and cooking the delicious foods prepared by her Italian-American mother. She became an expert at classical French cooking while working at a variety of fine restaurants in Pennsylvania and South Carolina. She left the restaurant business in 1988, adopted a vegan lifestyle, and began spreading the word about flavorful vegetarian and vegan cuisine in classes, workshops, newspapers, magazines, and cookbooks.
Robertson currently writes, promotes her books, and teaches workshops and classes on her innovative vegan and vegetarian cuisine in Virginia Beach, Virginia, where she lives with her husband and two cats.
Visit Robertson’s website at robinrobertson.com
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