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Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
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Book Reviews

We Animals by Jo-Anne McArthur

Book Review:
More Quick-Fix Vegan by Robin Robertson
My love for Robin Robertson is pretty well-established at this point so when I got her new cookbook (super new, in that it can’t even be purchased until March), I was pinging off the walls. (This is nothing new.) With more than 20 cookbooks out, my shoulders are starting to get sore from all that pinging around. Her latest, More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less, is published by Andrews McMeel Publishing and continues doing what Robin does best: offering home cooks simple, accessible and very delicious recipes from around the globe. With an emphasis on natural, whole ingredients, More Quick-Fix Vegan has 150 recipes that anyone with a well-stocked grocery store in town should be able to recreate at home.

With nine chapters that include Big Bowls (complete meals in a bowl); Pantry Makes Perfect (easy recipes created from pantry staples); Meal-Worthy Sandwiches and Quick-Fix Desserts, Robin covers all the bases, from hearty dinners to simple, satisfying lunches and sweets that won’t destroy your kitchen to make. Using straightforward, simple instructions, these recipes will make anyone with even the most modest kitchen skills proud of their ability to create tempting dishes. From Sloppy Jacks sandwiches (made with jackfruit) and Pad Thai Primavera to Romesco Vegetable Bowls to Chocolate Chip-Cherry Ice Cream (no ice cream maker necessary), More Quick-Fix Vegan is a cookbook that covers a lot of ground and is perfect for anyone from a novice to a more experienced cook who doesn’t want to spend a ton of time in the kitchen or money on ingredients but still wants amazing food.

My family loved the Veracruz Tacos. They are creamy, tangy, crunchy and full of complementary flavors. My son loves these so much that after making these last week, he has requested them again twice. (Twist my arm, go ahead.) I hope you’ll enjoy them as much as we did. Thank you for Robin Robertson and Andrews McMeel Publishing, LLC for permission to reprint.

Veracruz Tacos
Serves 4

Reminiscent of Baja-style tacos, but without the fish, these tacos combine crunchy slaw and creamy avocado with strips of sautéed tofu seasoned with nori flakes, chili powder, and nutritional yeast. Be sure to warm the taco shells before serving to get the most flavor from them.

From More Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing.

1/2 cup vegan sour cream
1/3 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1 teaspoon hot sauce, plus more for serving
1/2 teaspoon prepared yellow mustard
1/2 teaspoon ground cumin
2 cups finely shredded cabbage
Salt and freshly ground black pepper
2 tablespoons nutritional yeast
2 tablespoons cornstarch
1 teaspoon nori flakes or kelp granules
1/2 teaspoon chili powder
1 tablespoon olive oil
1 pound extra-firm tofu, drained and cut into strips
1 Hass avocado
8 taco shells, storebought or homemade, warmed
1 ripe Hass avocado, pitted, peeled, and thinly sliced
1 lime, cut into wedges

In a large bowl, combine the sour cream, cilantro, lime juice, hot sauce, mustard, and cumin and mix well. Add the cabbage and salt and pepper to taste. Mix well and set aside.

In a shallow bowl, combine the nutritional yeast, cornstarch, nori flakes, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to mix.

Heat the oil in a large nonstick skillet over medium-high heat. Dredge the tofu in the spice mixture and add to the hot skillet. Cook the tofu until nicely browned all over, turning as needed, about 8 to 10 minutes total.

Halve and pit the avocado. Scoop out the flesh with a spoon and chop.

To assemble, spoon some of the slaw into the warmed taco shells and, top with several strips of the tofu and some of the avocado. Serve immediately, with the lime wedges and extra hot sauce.

© 2013, 2014, Vegan Street

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