One Dish Vegan by Robin Robertson is a beautiful cookbook filled with easy, dairy-free meals! The publisher was kind enough to share the ebook version for me to review, and they're also offering up a physical copy to one of YOU!
This book is a totally revamped version of Robertson's book One-Dish Vegetarian Meals. She's added dozens of new recipes and given the recipes from the vegetarian book overhaul, removing all of the eggs and dairy. She's also revamped the recipes to:
- use less oil, including many low fat recipes
- up the whole grains ante
- denote gluten-free and soy-free dishes (or include options to make dishes that are gluten- or soy-free)
I am glad that One Dish Vegan starts out with an explanation of what a one dish meal means to her, because it's not quite the same as my definition. For Robertson, these are easy meals that are served in a single dish. So they're not all one-pot meals, but you only bring one vessel to the table.
One Dish Vegan's introduction gets into some basics of plant-based cooking. She has cooking charts for whole grains and beans, and a section on tofu, tempeh, and seitan. There are also brief primers on dairy substitutions, oils, spices, and a few other vegan cooking staples.
The book is full of easy vegan recipes, and I had a tough time choosing just one to share with you! Since Thanksgiving is in just a few days, I chose a dish that I thought would go well on your holiday table: the Cauliflower Comfort Bake
Cauliflower Comfort Bake
Recipe by from One Dish Vegan by Robin Robertson; Gluten-free | Soy-free; Yield: 4 servings
This cozy casserole, filled with a variety of wholesome vegetables and beans, is ideal for a fall or winter meal. I like to assemble it ahead of time so it's ready to bake after a long day. A delicious fragrance fills the house as it bakes.
- ½ cup finely ground walnuts
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 9 ounces spinach or kale, thick stems removed
- 1 (2 ½ pound) butternut squash, peeled, seeded, and cut into ¼-inch slices
- 1 russet potato, peeled and slices paper-thin
- salt and freshly ground black pepper
- 1 medium-size head cauliflower, cored and cut into ¼-inch slices
- 1 cup cooked or canned white beans, rinsed and drained if canned
- ½ cup plain unsweetened almond milk, plus more if needed
- ½ teaspoon garlic powder
- Preheat the oven to 400F. Lightly oil a 2-quart baking dish. In a small bowl, combine the walnuts, oil, and thyme.
- Lightly steam the spinach on the stovetop over boiling water or in the microwave, then squeeze dry and coarsely chop.
- Spread one-third of the squash slices and on-half of the potato slices in the bottom of the prepared baking dish. Top with half of the chopped spinach and sprinkle with 1 tablespoon of the walnut mixture and salt and pepper to taste. Layer with one-half of the cauliflower slices and continue layering with the remaining squash, potato, spinach, walnut mixture, and cauliflower, ending with a layer of squash. Reserve the remaining walnut mixture. Cover and bake for 30 minutes. While the vegetables are baking, make the sauce.
- In a food processor or high-speed blender, combine the beans, almond milk, lemon juice, garlic powder, and ¼ teaspoon salt and process until very smooth. If the sauce is too thick, add a little extra almond milk. Remove the baking dish from the oven and pour the sauce over the vegetables. Sprinkle the remaining walnut mixture over the vegetables. Cover the baking dish loosely, return it to the oven, and bake until the vegetables are tender, about 30 minutes longer. Serve hot.