I’m so excited to be a part of the blog tour for Robin Robertson’s new book One Dish Vegan. I’ve been a big fan of Robin’s books for years, and own a lot of them. This book is just as awesome, and is brimming with more than 150 recipes for easy (and delicious!) one bowl and one plate dinners. I don’t know about you, but I’ve been on a one bowl kick lately, and this book is the perfect fit. I seriously don’t have enough hours in the day, so spending hours on cooking dinner is only a fleeting memory. Sad, I know, but it’s the truth. But here’s the thing, even if you don’t have hours to cook, you still want to eat delicious, nourishing meals, full of healthy ingredients and lots of fresh, bold flavors, right?! This is where Robin’s new cookbook comes to the rescue.
I already have a bunch of recipes marked to try, from Quinoa and Lentils With Butternut Squash and Rapini, Greek Spinach Rice With White Beans, Garlic Lover’s Chili, and Jamaican-Style Coconut Rice Bowl to Szechwan Tempeh And Green Beans, Pad Thai Tofu, Hoisin Tempeh Noodles With Bok Choy, Vegetable Biryani and Louisiana Red Beans and Rice. I also love that most of the recipes are gluten-free or have gluten-free options, since that’s a biggie for me. This paperback book is going to get lots of use in my kitchen. I predict that it will be well-worn and splattered with food in no time, and this is a good thing.
Lucky for you guys, the generous folks at The Harvard Common Press are letting me give away a copy of the book to one lucky winner. And, the contest is open to both the US and Canada! All you have to do is leave a comment, and tell me what your favorite one dish meal is, plus your name and a way for me to reach you (should you win). And, as an added bonus, they’ve also let me share one of Robin’s delicious one pot recipes with you. Now, hurry up and enter, and make a pot of the Cuban Black Beans for dinner!
Cuban Black Beans and Rice
Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
Photo © 2013 by Zsu Dever
Gluten-free | Soy-free | Serves 4
The Spanish name for this classic Cuban dish is moros y cristianos, or “Moors and Christians.” Since the beans are traditionally served on top of the rice, the rice must be cooked separately. White rice is classic, but brown rice is more nutritious.
• 1 tablespoon olive oil or 1/4 cup water
• 1 medium-size onion, minced
• 1/2 medium-size green bell pepper, seeded and minced
• 1 medium-size zucchini, minced
• 3 garlic cloves, minced
• 1 jalapeño chile (optional), seeded and minced
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained
• 1/2 teaspoon salt
• Freshly ground black pepper
• Hot cooked rice, for serving
Heat the oil or water in a large saucepan over medium heat. Add the onion, bell pepper, zucchini, garlic, and jalapeño (if using). Cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste, cumin, and oregano, and cook for 30 seconds. Add the tomatoes with their juices, beans, salt, and pepper to taste. Cook, uncovered, stirring occasionally, until the vegetables are tender, about 15 minutes. Taste and adjust the seasonings if needed. Serve over the hot cooked rice.