I am so exited to share these Vegetable Tangine and Injera recipes from Robin Robertson’s new book, Vegan Without Borders. I’ve always enjoyed Robin’s innovative and comforting recipes. I think that this is her most spectacular book yet. To say there’s a wide variety of recipes is an understatement.
It’s a hardback book with beautiful full-color photography by Sara Remington (including the one at the top of this post). Not every recipe has a photo, but many of them do. Most of Robin’s books do not have photos in them, but she usually has a link to see them on flickr or pinterest.
Authors don’t have as much control over their books as you might think, so in the past it was not Robin’s decision to leave them out. She won the battle this time and we all get to benefit from it!
I recommend Vegan Without Borders as a holiday gift for yourself or a friend. Be sure to enter the giveaway at the bottom of this post for a chance to win a copy of your own.
The book is divided into 3 parts. The first gives you staple recipes and a guide to make your pantry global.
The second part is comprised of the recipes which are divided by areas and countries. Europe; includes Italy, France, Spain and Portugal, Greece, Eastern Europe and the British Isles.
The Americas; includes US, Mexico, Caribbean and South America. Asia; includes recipes from China, Thailand, Japan, Korea, Vietnam and Southeast Asia Islands. Don’t worry, she didn’t leave out Africa, the Middle East or India either.
The third part gives you a list of the recipes by dietary requirements (gluten, soy and oil free) and quick and easy. Robin includes some menus to help you get started planning date nights or dinner parties. This book can keep your mealtimes interesting for 2015.
Vegetable Tangine from Vegan Without Borders
- 1 tablespoon olive oil or 1/4 cup water
- 1 large yellow onion chopped
- 1 carrot chopped
- 1 sweet potato peeled and diced
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 6 cups chopped kale thick stems removed and discarded
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14.5-ounce can fire-roasted diced tomatoes, undrained
- 2 cups vegetable broth
- 1/3 cup dried apricots halved or quartered
- 3 pitted dates halved
- 1/2 cup frozen peas thawed
- 1/3 cup pitted green olives halved lengthwise
- 2 teaspoons finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh cilantro or parsley
- Heat the oil or water in a large pot over medium heat. Add the onion, carrot, sweet potato, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Stir in the ginger, coriander, cumin, turmeric, paprika, salt, and cayenne. Cook, stirring, for 30 seconds to bring out the flavors.
- Add the kale, chickpeas, tomatoes and their juice, and broth. Bring to a boil, then decrease the heat to low, cover, and simmer for 30 minutes.
- While the tagine is cooking, soak the apricots for 30 minutes in hot water.
- Drain, cut in half, and add to the pot, along with the dates, peas, olives, and lemon zest. Cook, uncovered, for 15 minutes, or until the vegetables are tender. Stir in the lemon juice and cilantro, then taste and adjust the seasonings, if needed.
While the stew is quick, you have to plan ahead to have some injera with it. The batter needs to ferment for 1 to 3 days. If you want to have it today – try serving it over brown rice or whole wheat couscous.
Injera from Vegan Without Borders
- 1 cup teff flour see Note
- 1/8 teaspoon active dry yeast
- 1 1/3 cups warm water 105°F
- 1/4 teaspoon salt
- Grapeseed oil or other neutral oil
- Put the teff flour in the bottom of a mixing bowl. Add the yeast, then slowly stir in 1 cup of the water until smooth. Cover the bowl loosely and set aside at room temperature (around 70°F) for one to three days to allow it to ferment (longer is better).
- By the third day, the batter will have a “fermented” smell and there should be small bubbles on the surface. Stir in the salt. The batter should be similar to thin pancake batter. If it’s too thick, stir in as much of the remaining ⅓ cup of water as needed. Set aside.
- Lightly oil a nonstick pan or cast-iron 10-inch skillet with grapeseed oil and heat over medium heat. Pour about ½ cup of batter in the center of the skillet, then tilt the skillet to coat evenly and spread the batter. Let the injera cook for about 1 minute, or until holes begin to form on the surface. Cover the skillet with a tight-fitting lid and continue to cook for 2 to 3 minutes, or until the edges pull away from the sides and the top surface is dry. Remove the injera from the pan and set aside for 3 to 5 minutes before serving. Repeat with the remaining batter.
- Injera is best eaten on the same day it is made, but if you must store it, allow it to cook completely before stacking and then wrap tightly to keep soft until needed. It can be refrigerated for up to 5 days.
- Note: Teff is a tiny, nutritious grain that contains no gluten. It is available both whole and ground into flour through various online sources.
More Recipes to Try
- Vegan Pad Thai Salad over Spiralized Zucchini
- Vegan Potato Adobo Tamales from Vegan Tamales Unwrapped
- Vegan Cruciferous Colcannon for St. Patrick’s Day