Gail Davis

Gail Davis

Posted December 8, 2011

Published in Food, Green, Health, Lifestyle

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Book Review and Bonus Recipe: Quick-Fix Vegan by Robin Robertson

Read More: Book review, Gail Davis, Quick-Fix Vegan, Robin Robertson

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When it comes to getting dinner on the table, I'm all about quick! Since I work at home, I'm sometimes still tapping away at my computer keyboard until well past the time I should have been figuring out what we're having for dinner. Vegan chef Robin Robertson has written more than twenty books, including a few of my favorites—Vegan PlanetVegan Fire and SpiceVegan on the Cheap, and along with husband, Jon Robertson, Vegan Unplugged(You can read my reviews of Vegan on the Cheap here and Vegan Unplugged here!) In Robin's latest book, Quick-Fix Vegan, she helps readers prepare fabulous vegan meals inexpensively and deliciously in 30 minutes or less! Drawing on culinary influences from around the world, the book is jam-packed with great-tasting recipes for the most sensational snacks, salads, soups, sandwiches, stove-top suppers, and sweets you'll ever eat!

Quick-Fix Vegan cover.jpg

Take for example, this spectacular gyro! I made it with Butler Soy Curls, instead of seitan, but Robin's seasonings and refreshingly light tzatziki sauce (which I made with So Delicious Greek-style Coconut Milk Yogurt), made this dish our new favorite sandwich!












We often enjoy tofu scrambles for dinner. (As well as pancakes, waffles, tofu omelets, and other breakfast foods!) Robin's Indonesian Vegetable and Tofu Scramble blends together a medley of Southeast Asian flavors to create a tasty twist on this staple dish.



It's hard to believe that this Moroccan Chickpeas with Tomatoes and Spinach sauté can go from stovetop to table in just fifteen minutes. And the blend of no fewer than eight aromatic spices make every bite so delectable, your family's taste buds will be fooled into thinking you spent hours preparing this dish.




I can't crack open a new cookbook and not hone in on at least one pasta or noodle dish. These Thai-inspired Primavera-style Coconut-Cashew Noodles combine the vibrant taste of fresh green vegetables with chewy pasta noodles and a dreamy-creamy, rich sauce. Want to try this delectable dish for yourself? The recipe is at the end of this post!


Rather than relying on packaged, highly processed faux meats and cheeses, I love that Robin's recipes are made from inexpensive, healthful, and hearty whole foods with modest amounts of minimally processed ingredients like tofu and seitan. More recipes from Quick-Fix Vegan that I can't wait to wrap my lips around are Romaine and Pear Salad with Sherry-Walnut Vinaigrette, Sloppy Portobellos, Curried Cauliflower Soup with Roasted Cauliflower "Rice," Catalan-style Crème Brûlée, and Apple Pie Parfaits! (Yes, there is a whole chapter filled with yummy desserts, too!)

With the holidays quickly approaching, it's the perfect time to treat yourself or someone (no—treat yourself and everyone!) you love to a copy of Quick-Fix VeganWith the bounty of delectable recipes you'll find within its pages, this wonderful book will pay for itself over and over again by saving you time in the kitchen and money at the grocery store.

Reprinted with the kind permission of Andrews McMeel Publishing, below is the recipe for Primavera-style Coconut-Cashew Noodles from Quick-Fix Vegan  by Robin Robertson. ©2011



12 ounces linguine

1 Tbsp neutral vegetable oil

5 scallions, minced

1 carrot, shredded

1 tsp grated fresh ginger

1 cup snow peas

1/3 cup fresh Thai basil, cilantro, or regular basil (I used Thai basil)

2 Tbsp cashew butter

1 Tbsp sriracha sauce

1 Tbsp soy sauce

1 tsp light brown sugar

1 13-oz can unsweetened coconut milk


Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the scallions, carrot, ginger, and snow peas, and cook until the snow peas are softened, about 2 to 3 minutes. Add the basil and cook, stirring gently, until hot.