Nut Butter Universe – We’re Nuts for This Vegan Cookbook!



Here at Yummy Plants we have been going nuts.  It’s all due to Chef Robin Robertson’s newest cookbook, Nut Butter Universe: Easy Vegan Recipes with Out-of-This -World Flavors.  The cookbook begins with Robin’s clear, no-fuss instructions for making various nut butters and creams in food processors or high-speed blenders.  From that point on, Robin’s imaginative, nutritious, nut-enhanced recipes are ours for the making.  (By the way, if time is short, many nut butters can be purchased at local supermarkets.)  

Nutty butters add surprising depth and interest to food, even morning oatmeal.  One dreary, snowy morning we tried “Oatmeal with a Swirl of Almond Butter” and discovered a warm, rich deliciousness in every spoonful.  Robin’s smooth, velvety “Creamy Mushroom Soup” was soothing when fresh and fragrantly mellow the next day.

Oatmeal with a swirl of almond butter

We are eager to try “Stuffed Squash with Brazil Nuts and Pistachios” and “Fire Ants on a Log” next.

Try this recipe for Cheesy Almond Broccoli Soup which Chef Robin is sharing with the Yummy Plants Community, then check out her website  and Nut Butter Universe  for other tantalizing recipes!

Cheesy Almond Broccoli Soup, photo credit: Lori Maffei

Cheesy Almond Broccoli Soup

Serves 4 to 6

Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavorful soup. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013. Reprinted with permission. (Photo by Lori Maffei.)

1 tablespoon olive oil or 1/4 cup water
1 medium yellow onion, coarsely chopped
1 medium russet potato, peeled and finely chopped or shredded
1 pound broccoli, trimmed and coarsely chopped
3 cups vegetable broth
Salt and ground black pepper
1/2 cup nutritional yeast
1/4 cup almond butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 cups plain unsweetened almond milk
In a large soup pot, heat the oil or water over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potato and stir in the broth. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat to low, add the broccoli and simmer, uncovered, until the vegetables are tender, about 15 minutes. Use a slotted spoon to remove 1/2 cup of small broccoli florets and set aside.

Add the nutritional yeast, almond butter, lemon juice, and mustard to the soup. Use an immersion blender to puree the soup directly in the pot or transfer to a high-speed blender or food processor and puree, in batches if necessary, then return to the pot. Stir in the almond milk, then taste and adjust the seasonings, if necessary. Reheat the soup over low heat until hot.

To serve, ladle soup into bowls, garnish with the reserved broccoli florets.  Serve hot.

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