I imagine that when Robin Robertson put the finishing touches on Vegan Planet and sent it off one final time to her editor, she breathed a big sigh of relief and satisfaction and thought to herself: “That’s it; I’m beat. That’s the last cookbook I’m ever going to write!” Vegan Planet is perfectly named because, well, it is massive! (To give you an idea, I counted TWELVE chili recipes.) This incredible plant-based resource first hit bookshelves in 2003 with over 425 recipes. And it really does cover cuisines from across the globe. VP has been updated a bit and those of us who missed it the first time around are now discovering this treasure trove.
I’ve been a big fan of Robin’s for a while now, with The Vegetarian Meat & Potatoes Cookbook, Quick-Fix Vegan, and Nut-Butter Universe gracing my cookbook library. They are all well-thumbed and dog-eared. So I was confident that whatever I made from Vegan Planet, it would be delicious.
A big thank you to Robin and Harvard Common Press for allowing me to reprint the highly snackable Three-Seed Lemon Tea Bread here – and for giving me a review copy of Vegan Planet and one to give away. To enter, scroll to the bottom of this post. It’s open for those of you living in the U.S. and Canada and ends at midnight CT May 2.
While we are talking giveaways, if you’re a fan of sprouting, gardening, photography, and Todd’s Seeds, think about entering their photo contest. The winner will receive $100 in store credit. Visit their Facebook page for all of the details!
Three Seed Lemon Tea Bread
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 1 1x
“A fresh lemon taste is the backdrop for this protein-packed tea bread loaded with three kinds of nutritious seeds. The light, not-too-sweet flavor makes it a terrific breakfast bread.” Makes 1 loaf
- 2 Tbsp. flaxseeds
- 1⁄3 cup water
- 1/2 cup natural sugar
- 1 cup plain unsweetened nondairy milk
- 2 Tbsp. neutral vegetable oil
- Juice and grated zest of 1 lemon
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chopped hulled raw sunflower seeds
- 1/4 cup sesame seeds
- Preheat the oven to 350°F. Lightly oil a 5-inch x 9-inch loaf pan and set aside.
- Grind the flaxseeds to a powder in a dry blender. Add the water and blend until thick, about 30 seconds.
- In a large bowl, combine the sugar, nondairy milk, oil, and lemon juice and zest. Blend in the flaxseed mixture and set aside.
- In a medium-size bowl, sift together the flour, baking powder, and salt. Using a few swift strokes, add the dry ingredients to the wet ingredients until just combined. Fold in the sunflower seeds and sesame seeds, then transfer to the prepared pan.
- Bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack before removing from the pan and slicing.
- Three-Seed Lemon Tea Bread from Vegan Planet
- Recipe © 2014 by Robin Robertson and used by permission of The Harvard Common Press
- Serving Size: 8
- Calories: 302
- Sugar: 13
- Sodium: 323
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 44
- Protein: 7
- Cholesterol: 0
A medium spicy black bean chili hits the spot!
That does sound like a massive cookbook! You look like you’ve been very busy in the kitchen. 🙂 I love that bread…especially since it’s strong in lemon flavor. I looooove lemon!
I just have to stop by and say your photography is breathtaking! Very inspirational 😀
White or black bean? Can’t it be both? I’m a wuss so I turn down the heat. Big fan of lots of veggies and beans of all varieties and creeds though!
That book sounds like an absolute godsend for vegans, especially anyone new to veganism. You must be chuffed to bits to get a new edition, and best of luck to everyone entering the competition. Your photos, as always, are beautiful.
I’m a traditionalist. I love a mix of chili beans & dark red kidney beans in my chili, which is medium heat. (I try to be kind & tone it down for folks who can’t handle it!)
I keep thinking I can “train” myself to eat spicy foods, but I’m afraid I’m a lightweight! Thanks for commenting, Sherry!
Love a good tempeh chili!
Medium spice and I love when it has corn kernels in it.
Another great chili add-in! Thanks for commenting, Laura!
Now that is my kinda bread. So wishing I had a loaf right now instead of my cold smoothie!
Gorgeous pics Girlfriend. This stuff is just popping onto my keyboard ;0
I like medium spicy and red… black bean is probably my fave. Lentils are a great addition!
I’ve never put lentils into chili! Great idea (as they are my favorite bean…). Thanks, Tamara!
Annie, adore those pics! Love the cardboard coasters and the straw!
I love a mild chili filled with every veggie in the fridge!
I would enter, but honestly have too many cookbooks as it is. This looks wonderful though- probably one of the only cookbooks a vegan would ever need!
Mild! I’m a total wimp when it comes to hot spices!
This bread looks delicious… I’m thinking it’s on the “must make” list for the weekend.
You’ll love it!
Wowee! Everything looks so amazing! You’ve been hard at work!
I don’t discriminate between chili types. They’re all my favorite.
I’ve never been disappointed by a Robin Robertson cookbook. I have both of her Quick Fix cookbooks, and each dish I make is better than the last (and most are so good that they’ve been ones I make at least twice a month—tofu wraps, I’m looking at you). Thanks for hosting this giveaway.
Thanks for this wonderful giveaway !!!
My favorite chili is made with at least 3 different kind of beans (red, black, chickpea, etc.), a tick chili and moderate in term of spicyness.
I love spicy chili. And I love when there are sweet potatoes involved.
Sweet potatoes are a great addition to chili! I’m afraid, though, that I’m a wimp when it comes to heat!
I love Vegan Planet! It was my very fist vegan cookbook, and it has gotten so much love through out the years. She also wrote a vegan chili book that is off the hook. I’ve gotten a lot of a great meals from both. I love her!
She’s great – so creative. I’ve gotten a lot of mileage out of her cookbooks over the years!
I love a spicy tempeh and black bean chili with roasteed corn and ancho chilis.. mmmmm
Oh, great idea to put tempeh in there!
I make my chili somewhere between mild and medium in heat. I like to use black, kidney and garbanzo beans, plus tons of vegetables (corn, carrots, celery, sweet peppers). One of my favorite moments as a vegan is taking a pot of my signature chili to a chili party. The other offerings were mild with beef, spicy with beef and white chili with chicken. I took the lid off to serve myself some and 4 or 5 heads swiveled my direction, followed by “That smells SO good!” Several people who were very skeptical of veg chili tried it and love it!
That is a fully loaded chili! Yum! I can see how you lured people over to your dish at the chili party!
I make my chili with lentils and chickpeas, medium spicy so the whole family will eat it 🙂
The spicier the better.
I like mine with kidney beans, carrots, celery and tomato sauce. My tummy doesn’t like spicy these days, so oregano, cumin and paprika for seasoning (not cayenne nor chilies)
I like a good and spicy veggie-packed chili with a mixture of pinto, black, and kidney beans. Maybe even some quinoa thrown in there.
That’ll fill you up! Sounds delicious!
I don’t have one favorite, but I love the idea of hearty chilis – like black beans with corn or dark red kidney beans with sweet potatoes. I also love to put soy crumbles into chilis.
I’m getting lots of great ideas from everyone! Thanks for commenting, Kathy!
my favorite chili is spick black bean
Hot & spicy black bean chili for me1
I would love a huge cookbook that covers everything!!
This is the ONE, Becky!
I love any kind of black bean chili 🙂
I have a vegan chili recipe on my blog that uses canned pumpkin to make it creamy – yum!
Fantastic addition! You all are giving me some great inspiration.
I like black bean chili and a ton of spice!
I am in awe of all of you spice warriors out there!
Ooh, those photos are making me hungry! 🙂 My favorite chili is my dad’s chili. I don’t know what he does, but it’s never the same when I try making it at home. It has kidney beans and corn and it’s medium spicy.
I know what you mean. There are certain recipes my mom makes that are just special and I can’t duplicate them!
Like my chili with chickpeas, mild. Over organic basmati rice and soy cheese. Yum
Delish! I also serve my chili over rice.
My fav chili is back bean and It has to be spicy hot !!
There are a lot of spicy lovers out there!
I’m always looking for a way to sneak some protein into the kids. This bread looks perfect!
Thanks, Megan! I’ll bet they’ll love it!
My favorite chili is a concoction I make that is a Vegan Pumpkin Chili! It is absolutely delicious! 🙂
This is the second pumpkin chili vote – I’ve got to try it!
I like heat! And black beans! 🙂
I love chili packed full of veggies with a combination of beans 🙂 I prefer spicy over mild!
Lots of spicy fans out there!
Black bean chili. Gotta have cornbread with it!
Chili + Cornbread = BFF!
A mix of kidney, pinto & black beans, not too hot.
Anything with hominy, & preferably a smoked flavor. Mmmm.
Spicy…preferably topped with scallions and served with cornbread.
Either a creamy white bean or our favorite the last couple winters, chili with sweet potatoes and cinnamon added. Kid friendly. 🙂
Sounds yum, Erika!
I love chili, black bean and/or white bean; if they are mixed, that is even better. And, of course hot.
I love any kind of bean in my chili – chickpeas, pintos (YUM), black, cannellini….and it has to have a little kick. I also like a little bit of cocoa powder and cinnamon, and a side of cornbread of course.
Sounds delicious, Maria!
Totally my kind of vegan yummy food 😀
I agree – simple, homey, yummy :-)!
Nom to the nom. How delicious these all look!
I love black chili!
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