Synopses & Reviews
Think outside the jar with delicious nut butters! Nut Butter Universe
is a culinary treasure filled with creative ways to make luscious, protein rich recipes for breakfast, lunch, dinner, dessert, and snacks. These recipes use delectable butters made from cashews, Brazil nuts, macadamias, chestnuts, almonds, peanuts, and more. Just a small amount of nut butter can add great texture, flavor, and nutrition to your meals. Here are just a few of Robin's mouth-watering recipes, all enriched by delicious nut and seed butters:
- Artichoke Walnut Butter Bisque
- Roasted Tahini Cauliflower
- Pistachio Butter Biscotti
- Chestnut and Winter Vegetable Pot Pie
- Pecan Butter Waffles
- Penne with Avocado Cashew Cream
- Grilled Peanut Butter and Banana Sandwich
- Pineapple Coconut Cheesecake
- Chocolate Macadamia Truffles
- Apple-Almond Butter Crumble
There are recipes for making your own nut butters and options for those with nut allergies. The book also contains an informative Foreword by nutrition expert and bestselling author, Julieanna Hever, which explains the health benefits of nuts and nut butters. In addition, the recipes are clearly marked as being gluten-free or soy-free. Also includes helpful indexes, fun facts, and an 8-page color photo insert.
"With so many great recipes and fun touches, this is a great book to add to any cookbook selection." Madelyn Pryor, Vegan Culinary Experience Magazine
"[A] stellar collection of recipes! From Soups, Starters, Salads and Sides to Main Dishes, Breakfast and Desserts, this book has a little bit of everything for those of us who just can't get enough of nuts!" Allyson Kramer, Manifestvegan.com
"The Pasta with Cauliflower Cashew Alfredo was creamy and flavorful and loved by all the tasters, veg and non-veg alike. Other recipes that we plan to try are African Peanut Soup, Spinach with Sesame Sauce, Handcrafted Granola Sunflower Bars, and Pineapple Coconut Cheesecake. We're going to make the cheesecake using Robertson's recipe for Cashew Cream Cheese. Yum! Highly recommended!" Judith Kingsbury, Savvy Vegetarian
Best-selling author Robin Robertson delivers the only cookbook devoted to recipes with nut and seed butters, including peanut butter, almond butter, tahini, walnut butter, and cashew cream. Find out how nut butters can add richness and deliciousness to your appetizers, soups, main dishes, desserts, and more. The book has instructions for making your own nut butters, helpful sidebars, and 8 pages of full-color photos.
About the Author
An experienced chef and consultant, Robin Robertson is a 25-year veteran restaurant chef, caterer, columnist, cooking teacher, food writer, and author of 19 vegan and vegetarian cookbooks. She writes "The Global Vegan" column for VegNews Magazine
and was a contributing editor and columnist for Vegetarian Times
. She has also written for Cooking Light, Natural Health, Better Nutrition, Health, Restaurant Business
, and other magazines. She lives in Virginia's Shenandoah Valley.