The 30-Minute Vegan's Taste of Europe Book Review and Giveaway

I cannot believe it's been almost two months since I posted my last review! My little tumble at Sawyer Park in Bend, Oregon just before Thanksgiving and resulting broken wrist, surgery (complete with stainless steel screw!), and bruised/cracked rib made typing more than a wee bit challenging. But I'm on the mend (in my snazzy blue arm cast!) thanks in no small part to the love and nurturing I received from my dear friend, Judy Petullo. I don't know how I would have gotten through the initial trauma and first few days of pain and dis-ability without her warmth, caring, kindness, and hospitality. There are truly no words that can adequately express my deep feelings of gratitude.

I am delighted to get back to the joy of sharing my favorite new discoveries with you! (Although for awhile at least, my posts may still be few and far between.) This book review was pretty much in the can before my little walk in the park. I had prepared and tasted several of the recipes and had taken photos to share. So here I am drooling all over the photos and reliving the pleasure of eating these tasty dishes in my mind. (Chopping, slicing, dicing, lifting heavy trays, pots, or pans, and washing dishes are currently not within the scope of my abilities.) So without further ado, please allow me to introduce you to The 30 Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain ... and Beyond! 

I'm a huge fan of Chef Mark Reinfeld and his The 30 Minute Vegan series of books. The recipes in The 30 Minute Vegan and The 30 Minute Vegan's Taste of the East are simple to prepare and taste amazing. Mark never fails to deliver no-fail recipes that inspire even the most hesitant home cook's creativity. His lastest gem, The 30 Minute Vegan's Taste of Europe, which features a collection of old-world recipes that are not always easy to veganize—like Moussaka, Bocadillos, and even Bouillabaisse, will surprise and delight readers with the complexity of flavors that can be achieved in so little time.

Feast your eyes on a few of the delectable dishes I prepared from the recipes found within the pages of The 30 Minute Vegan's Taste of Europe ...

Scottish Currant Scones, which I transformed into Cranberry Pistachio Coconut Nog Scones ...

Italian Tempeh Neatballs are seriously the best-tasting vegan meatball adaptation ever! (I just had to share the recipe below!)

So good I had them for lunch the next day with Mark's Roasted Tomato and Garlic Sauce.

Dating back to medieval Spain and Portugal, who doesn't love Empanadas? I served these tasty stiuffed-bared pockets with more Roasted Tomato and Garlic Sauce ...

Making cruelty-free French Faux Gras ...

A colorful and delectable fusion of flavors: Bruschetta with Faux Gras ...

You'll gain a whole new appreciation for paprika after your very first bite of this fabulous Hungarian Goulash ...

A sensuously sweet, yet light Spanish dessert, Vegan Flan, served with raspberries and a drizzle of caramel syrup ...

Tempeh Neatballs 

from  The 30 Minute Vegan's Taste of Europe

reprinted with the kind permission of the author and the publisher,
Da Capo Press. ©2012 by Mark Reinfeld 

Ingredients:

2 Tbsp olive oil

1/2 cup finely diced yellow onion

3 garlic cloves, minced or pressed

16 oz tempeh, diced finely

1/4 cup oat flour

3 Tbsp nutritional yeast

1 Tbs wheat-free tamari or other soy sauce

1 Tbsp balsamic vinegar

2 Tbsp minced fresh basil

2 Tbsp minced fresh flat-leaf parsley

2 tsp minced fresh rosemary

2 tsp dried oregano

1 tsp ground fennel (optional)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

Oil for sautéing

1 12-oz jar of your favorite pasta sauce or the Roasted Tomato and Garlic Sauce from The 30 Minute Vegan's Taste of Europe

Directions:

1. Combine all the ingredients, except the oil for sautéing and the pasta sauce, in alarge bowl and mix well. Form into 10 equal-size balls (think golf ball size) and set aside.

2. Pour the oil into a large sauté pan over medium-high heat. Add the tempeh balls and cook until slightly crispy and browned, about 7 minutes, gently flipping to ensure all sides are cooked.

3. Lower the heat to simmer, add the tomato sauce, and cook for 5 minutes, gently stirring, occasionally.  Serve over pasta or make your own tempeh neatball hero sandwich.

Variation: 

• You can also bake the tempeh balls. (This is how I prepared them.) Preheat the oven to 375°F. Place the balls on a well-oiled baking sheet and bake for 10 minutes. Gently flip and bake for an additional 10 minutes. If you wish, you can flip every 5 minutes, rolling the balls on a different side with each flip.

If you've been yearning for Yorkshire Pudding or craving kielbasa soup, The 30 Minute Vegan's Taste of Europe was written for you! It will also make the most wonderful holiday gift for your favorite foodie, vegan or not.

Update: Congratulations Kelly G! You are the lucky winner! Please email me with your postal address, so I can arrange to have your book sent to you. Thank you, everyone, for a fantastic giveaway! Stay tuned for the next one, and in the meantime, I'm wishing you all a very happy, healthy, and delicious New Year!

For a chance to win your very own copy, simply leave a comment below, and tell me your favorite European regional cuisine.* 

You can also earn additional entries: choose any or all of the following, and please leave a comment for each item you complete:

1. Like Vegan Fusion on Facebook.
2. Follow @veganfusion on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @veganfusion's The 30 Minute Vegan's Taste of Europe via @vegiegail 4 u or someone u ❤! http://bit.ly/30MinVE #vegan #giveaway

Please make sure I have a way to contact you when you win, (leave me your Twitter handle or email address or make sure it's linked to your blogger account.) Good luck!!!

*Sorry international friends. The giveaway is open to US residents only.

Forks Over Knives The CookbookReview and Giveaway

You've seen the hit film that has transformed thousands of lives, but have you checked out the beautiful companion cookbook jam-packed with more than 300 fabulously delicious health-supporting recipes? If not, you are in for a real treat! Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year lays to rest any doubt anyone may still have that low-fat, plant-based eating is not only the way to achieve and maintain vibrant health, energy, and ideal weight, and that plant foods are wholly satisfying, filling, and truly a celebration for the taste buds! Chef Del Sroufe (the man behind many of the mouthwatering dishes featured in the film), and contributors Julieanna Hever, Judy Micklewright, Darshana Thacker and vegan goddess, Isa Chandra Moskowitz, have created a compendium of globally inspired recipes that will keep your taste buds singing throughout the seasons!

When I first picked up the book, I gravitated to the three sections of color photos, featuring drool-worthy photos of dishes like Southwestern Mac and Cheese, Taco Salad with Cilantro-Lime Dressing, Eggplant Rollatini, Ponzu Noodles, and Lotsa Vegetable Chowder. (Warning: do not view these photos when you are hungry.) The book is very thoughtfully layout out according to the types of dishes I am always thinking about preparing, (should we have pasta or stew tonight?) While many (if not most) cookbooks divide recipes this way, the added sub-headings make zeroing in on the perfect recipe even easier. For example, under Pasta and Noodles, you can peruse just Pasta and Noodle Salads, Warm Pasta Dishes, and Warm Noodle Dishes, and under Breakfasts, you can look under Fruits and Smoothies, Granola and Muesli, Hot Cereals, and Hearty Breakfasts. This is such a timesaver when you have an idea what type of dish you're in the mood to make. And the metric conversion chart at the back of the book is an added time-saving gift.

I'm always on the hunt for great-tasting oil-free dressings, and the Autumn Mixed Greens Salad was a welcome discovery! With more a bountiful harvest of more than 50 pounds of sweet apples on our three-year-old tree, (we're not sure if they're Spartan, Jazz, Pink Lady or some kind of delicious hybrid), this was the perfect salad choice for me! The dressing is a delightful blend of fruity, sweet, tart, and spicy flavors. (Recipe below!)

Thai Vegetable Soup was a real surprise. Sweet, spicy, and sultry, just like your favorite Thai Restaurant's Thom Kha Gai. But it's made with coconut water instead of canned coconut milk (I used my favorite, Real Coconut Water), so it's rich and delicious but leaves out the super high fat and calories!

As promised, following is the recipe for Autumn Mixed Greens Salad from Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year reprinted with the kind permission of the publisher, The Experiment, copyright ©Del Sroufe 2012. I hope you love this dish every bit as much as I do!

Autumn Mixed Greens Salad

MAKE THIS SALAD when your favorite apples are in season. Honey crisp and Gala apples contrast well with the tart cranberry vinaigrette. Cut the apples just before serving to maintain their color, or store them in water with a little lemon juice if you need to prepare them ahead of time. Serve this dish as is for a light lunch or with Pumpkin and Anasazi Bean Stew (page 120) for a heartier meal.

SERVES 4

¼ cup brown rice syrup
Zest and juice of 1 orange
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard 
3 tablespoons fruit-sweetened dried cranberries, reconstituted in 6 tablespoons boiling water, plus 3 additional tablespoons dried cranberries 

Pinch cayenne pepper 
6 cups mixed salad greens 
½ cup pecan halves, toasted (see page 10), optional 
2 crisp apples, peeled, cored, and cut into ½-inch dice

1. Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside.

2. Add the salad greens to a large bowl with pecans (if using), apples, and remaining dried cranberries. Just before serving, add the dressing to the bowl and toss well.

I cannot wait to sink my teeth into all of the toothsome recipes in this book, and I'm planning on buying many copies to give away as gifts this holiday season. Don't even think twice about adding this wonderful book to your own cookbook collection. Like me, you will be excited to to dig into its bounty of delicious vegan recipes.

Update: Congratulations to MarkTwain (@martielou)! You are the lucky winner! Please shoot me an email with your snail mail address to claim your prize. Thank you everyone for your readership and devotion. Stay tuned for another great giveaway coming soon!

And now for the giveaway: You can win a copy Forks Over Knives - The Cookbook right here and now! Simply leave me a comment below telling me which chapter you'd dig into first.* Here's the Table of Contents (with a teaser for each):

Basics (No-Cheese Sauce)

Breakfasts (Breakfast Rancheros)

Salads (Spicy Asian Quinoa Salad)

Soups (Curried Squash and Apple Soup)

Stews and Chilies (White Bean Stew with Saffron and Basil)

Wraps and Spreads (Samosa Lettuce Wraps)

Pasta and Noodles (Penne with Spinach Béchamel)

Stir-fried, Grilled and Hashed Vegetables (Mixed Winter Vegetables with Spicy Poppy Seed Sauce)

Stuffed and Baked Vegetables (Wild Rice-Stuffed Cabbage Rolls)

The Amazing Bean (Mujadara {Lentils with Rice and Caramelized Onions})

Great Grains (Sweet and Sour "Meatball" Stir-Fry)

Casseroles (Moussaka)

Desserts (Pumpkin Bread Pudding) 

To earn additional entries, you can do any or all of the following, and please leave a comment for each item you complete:

1. Like Forks Over Knives on Facebook.
2. Follow @ForksOverKnives on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @ForksOverKnives Cookbook w/300+ delectable health-supporting #vegan recipes 4 u or some1 u ❤! http://bit.ly/RiKn3d #giveaway

Please make sure I have a way to contact you when you win, (leave me your Twitter handle or email address or make sure it's linked to your blogger account.) Good luck!!!

*Sorry international friends. The giveaway is open to US residents only.

Meet Robin Robertson, Vegan Chef and Author of Fresh from the Vegan Slow Cooker Plus A Sneak-Peek Recipe and A Chance to Win!

I am a huge fan of vegan chef Robin Robertson. With 19 books under her belt and her latest work Fresh from the Vegan Slow Cooker soon to be released (on September 25th), Robin is quite likely the most prolific vegan author out there. I own no fewer than six of her books—Vegan on the Cheap, Quick-fix Vegan, and Vegan Unplugged (cowritten with husband, Jon Robertson), are among my most dog-eared and page-worn favorites.

So it is with the greatest honor, that I am among the first to kick off Robin's virtual book tour, with a guest post and sneak-peek recipe from her forthcoming new book, Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free One-Dish Dinners.

Robin: Everyone knows how great a slow cooker can be for cooking beans, soups, and stews. But did you know it can also be used to make jams, chutneys, and applesauce? How about breads, cakes, and casseroles? It’s true. Once you begin thinking outside the crock, you may find that a slow cooker can do a lot more than just cook great beans.

Take this recipe for Seitan Ropa Vieja. There are many variations of this flavorful Latin American dish. This vegan version, made with a combination of seitan, black beans, and mushrooms is my favorite. Served over rice, it makes a delicious dinner when accompanied by a green vegetable. It's also terrific spooned into warm tortillas and topped with diced avocado or vegan sour cream. This recipe is easily doubled for a crowd, and you can cook and serve in the same crock, then set it on the table to keep warm while everyone serves themselves.

Seitan Ropa Vieja

Photo ©2012 by Sabra Krock

Serves 4

Slow Cooker Size: 4- to 6-quart

Cook Time: 4 to 6 hours on Low

{soy-free}

2 teaspoons olive oil (optional)

1 small yellow onion, sliced paper-thin

3 cloves garlic, minced

1 green bell pepper, seeded and sliced paper-thin

1/3 cup tomato paste

1 teaspoon ground cumin

1 cup crushed tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon natural sugar

1 pound seitan, shredded or very thinly sliced

2 portobello mushrooms caps, gills scraped and discarded, shredded or thinly sliced

1 1/2 cups cooked black beans or one 15-ounce can, rinsed and drained

1 cup vegetable broth

1 tablespoon chopped fresh cilantro

Salt and freshly ground black pepper

1 tablespoon fresh lime juice

Flour tortillas or hot cooked rice, for serving

1. For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes.  Add the garlic, and bell pepper and sauté for 1 minute. Stir in the tomato paste and cumin and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.

2. Transfer the mixture to the slow cooker. Add the crushed tomatoes, oregano, sugar, seitan, mushrooms, beans, broth, cilantro, and salt and pepper to taste. Stir until well combined. Cover and cook on Low until the vegetables are tender, 4 to 6 hours.

3. Just before serving, add the lime juice, then taste and adjust the seasonings, if needed. Serve hot, spooned into tortillas or over rice.

Recipe ©2012 by Robin Robertson and used with the permission of The Harvard Common Press

Update: Congratulations Rachel at My Naturally Frugal Family! You won! Please shoot me an email with your postal address, and your copy of Fresh from the Vegan Slow Cooker will soon be on its way! I just received my own copy, and I can tell you that you're going to LOVE this book!  Thanks everyone for making this another great giveaway! More yumminess to come ...

I cannot wait to get my hands on a copy of Fresh from the Vegan Slow Cooker! To reserve your very own copy, head on over to amazon.com, or enter to win one right here and now! Simply leave me a comment below telling me why you love your slow cooker.*

To earn additional entries, you can do any or all of the following, and please leave a comment for each item you complete:

1. Follow Robin Robertson on Pinterest.
2. Follow @GlobalVegan on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @GlobalVegan's new book Fresh from the Vegan Slow Cooker & fall in love w/your crockpot! http://bit.ly/VSCWin #vegan #giveaway

Please make sure I have a way to contact you if you're the lucky winner, (leave me your Twitter handle or email address or make sure it's linked to your blogger account.) Good luck!!!

*Sorry international friends. The giveaway is open to US residents only.

Book Review and Giveaway: Vegan à la Mode by Hannah Kaminsky

Yes, I work for a vegan ice cream company, and my freezer is filled with some of the most delectable dairy-free frozen desserts on Earth. But variety is the spice of life, after all, and a lingering desire for more exotic ice cream flavors compelled me to dust off my ice cream machine and dive into the recipes in Hannah's latest book, Vegan à la Mode.

If the drop-dead gorgeous cover photos (what I wouldn't give to spend a day in a photo studio with Hannah!) aren't enough to make you want to run out and buy a copy, then maybe the temptation of indulging in some of these exquisite flavors will: Turkish Coffee, White Russian, Blueberry Muffin, Toasted Marshmallow, Tiramisu, Chai Latte, and Birthday Cake. More venturesome frozen-dessert seekers can choose from Curried Peanut Butter, French Toast, Fresh Corn, and Rose Petal (my next adventure!) With more than 100 ice cream and sorbet recipes, there are enough sweet frozen dessert flavors to get you through the summer and beyond. There's even a frosty recipe for Pup-sicles (how cute is that?) for your canine companion!

Readers will appreciate the extensive ingredients glossary, "Kitchen Tools and Toys" (if you don't already own an ice cream maker, you'll find this very insightful!), and guide to essential techniques.  Most thoughtful of all, Hannah included the chapter, "Toppings, Accompaniments, and Components" that will take your frozen dessert creations to the moon and back! It goes way beyond whipped topping and hot fudge sauce (though these are included), with recipes for Brownie Cookies, Mini Mochi Bites (yum!), Tuile Ice Cream Cones (tuile is a thin, crisp sugary wafer), and even Rainbow Sprinkles!

The one ice cream flavor I've missed more than any other since becoming vegan is pistachio. It was my favorite flavor as a kid (even exceeding my exuberance for vanilla).

I was heartbroken the day I learned that the Almond-Pistachio flavor of the fabulous fruit-sweetened vegan frozen dessert, It's Soy Delicious was retired. So pistachio ice cream had once again become a distant fond memory, that is, until NOW! But before you continue, I just want to mention that the technicolor quality of the images that follow were not enhanced by any photo-editing tool. The truly vibrant colors are the result of using whole plant-food ingredients.

Thank you, Hannah, for nailing the pistachio flavor in your Pistachio Praline Ice Cream! As she points out in the introduction to this recipe, most pistachio ice cream suffers from an identity crisis (as she puts it.) While most are visually pistachio-hued, their predominant flavor actually comes from almond extract, not pistachio. (I never knew that!) But Hannah's interpretation of my favorite flavor doesn't make any such compromises. This delicious rendition starts with toasted and caramelized pistachios that are made into a praline paste, blended into a non-dairy milk and sugar base along with a couple of surprising ingredients which lend their luscious color.

Oh, and can you say, "pistachio milkshake"?  Easy-breezy recipe: 2 scoops Pistachio Praline ice cream, 1 cup So Delicious Coconut Milk, and 2 very ripe small bananas. Blend for 30 seconds, pour, and indulge!

Next up: Short-cut Spumoni, which takes no short-cuts
on flavor. It is far richer, more complex, and electrifyingly colorful than the three-layered ice cream with fruit and nuts between the layers that I remember eating at Italian restaurants as a child. This frosty delight is bursting with the vibrancy of fresh cherries that coalesce delectably with dark chocolate chips and roasted pistachios.

Blueberry-Balsamic Ice Cream was the third recipe I tried, and my favorite so far. The sweet fruitiness of the berries mingled sensuously with the balsamic and mint. I was fortunate to have an abundance of blueberries and spearmint growing in my garden at the time I prepared this recipe, their freshness further enhancing the complexity of flavors. And having high-quality balsamic on hand didn't hurt, either.

One thing I can say for sure about all of Hannah's recipes is that they are out-of-the-ballpark winners. Not only have I not tasted a mediocre recipe from any of her books, but every new recipe far exceeds my expectations. And while the recipes in this book are made with simple ingredients, each and every time you'll get knockout results.

The recipe for Blueberry Balsamic Ice Cream from Vegan à la Mode. is reprinted with the kind permission of the author and Skyhorse Publishing, New York. ©Hannah Kaminsky 2012. (Notes in italics are my own.) Enjoy!

Makes 1 quart.

Ingredients:

1 1/2 cups blueberries, fresh or frozen and thawed 
2 Tbsp balsamic vinegar (I used Blueberry Balsamic from Olive Grand)
1/2 cup granulated sugar
1/4 cup maple syrup
2 cups plain non-dairy milk (I used So Delicious® Dairy Free Original Coconut Milk)
1 1/2 Tbsp arrowroot
1 Tbsp fresh mint leaves, finely minced

Directions:

This ice cream base begins much the same as the procedure for making freezer jam. Place the blueberries, vinegar, sugar, and maple syrup in a medium saucepan, and set over medium-low heat. Cook until the berries burst and stew happily in their own juices for ten to fifteen minutes.

Separately, vigorously beat the arrowroot and non-dairy milk into a loose slurry, double-checking that there are no remaining lumps of starch before pouring the mixture into the pot of stewed berries. Stir well to incorporate, and turn up the heat to medium. Stir periodically until the mixture comes up to a boil; then turn off the heat.

Stir in the fresh mint, cover the pot with the lid, and let sit undisturbed until it cools to room temperature, allowing the mint to infuse. Transfer the whole mixture to your blender and thoroughly purée. Pass through a strainer to ensure the smoothest texture and discard the solids.

Chill in the fridge for at least three hours before churning in your ice cream machine according to manufacturer's instructions. Scoop the soft ice cream into an airtight container, and let it further solidify in your freezer for at least three hours before serving.

If somehow, you've managed to get all the way through this post without clicking over to amazon.com to buy order your very own copy of Vegan à la Mode, then here's an opportunity to win one! Simply leave a comment below telling me your dream ice cream flavor, and one lucky winner (someone has to win, so why not you?) will be selected at random.* 

Update: Congratulations to Kelly of Kohlrabi and Quince! You're the very lucky winner of a copy of Vegan à la Mode! Please let me know where to send your book, and it will soon be on its way! Thanks to everyone for another terrific giveaway! There's lots more delicious fun to come!

To earn additional entries, you can do any or all of the following, and please leave a comment for each item you complete:

1. Join the group, My Sweet Vegan, Vegan Desserts, and Vegan à la Mode on Facebook.
2. Follow @BitterSweet__ (Hannah) on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @BitterSweet__'s new book Vegan à la Mode & make your vegan ice cream dreams come true! http://bit.ly/QSOHlh #recipe #giveaway

Please make sure I have a way to contact you if you're the lucky winner, (leave me your Twitter handle or email address or make sure it's linked to your blogger account.) Good luck!!!

*Sorry international friends. The giveaway is open to US residents only.

Book Review and Giveaway:Wild About Greens by Nava Atlas

I am wild about greens. Seriously. Greens are good. No—greens are glorious! They're nutritional powerhouses that come neatly packaged in brightly colored leaves and crunchy stalks. What's not to love?

If you're not already a fan of green leafy vegetables, you will be after tasting the delectable recipes in Nava Atlas's new book, Wild About Greens.

You will love the layout! Right up front, Nava introduces you to nature's bounty of leafy greens in alphabetical order. After learning a little about each one, you're treated to a listing of all of the recipes that feature them. So, if you want to make a salad with arugula, a soup with kale, and an entree with turnip greens, it couldn't be any easier to search through the recipes grouped under each vegetable.

Wild About Greens completely dispels the myth that the foundation of any salad need be lettuce. Not only are there much more delicious options, but you can really give your salads a nutritional boost by choosing a dark, leafy green instead. Here you'll find tasty salads made with every leafy green from watercress to kale to beet greens. I zoned in on this bright, citrusy, Mizuna (or Tatsoi) & Bok Choy Salad. As I wasn't making a trip to the Asian market that day, I substituted baby spinach for the Asian greens and jicama for the daikon radish, which were suggested variations. By storing the zesty Sesame-Ginger Dressing in a separate jar, I enjoyed this flavorful dish with dinner that evening and also for lunch over the next two days.

 Mizuna & Bok Choy Salad

Since pictures speak infinitely louder than words, I'll let the following photos tempt you further. Suffice it to say, every recipe was a winner. I plan to enjoy every one of the 125 recipes in this wonderful book before the end of the year. Feast your eyes on ...

Italian Style Potato and Escarole Soup
(all I can say about this one is "Mama mia!")

  Persian Spinach and Black-Eyed Peas
(I love a really good sabzi, and this is the best I've tasted in a long time!)

Hoisin-Glazed Collard Greens and Sweet Potatoes
(I'm adore sweet potatoes, onions, and collards. I was in heaven!)

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

(Once I got on the hoisin track, it was hard to get off. This was a spectacular summer dinner!)

Roasted Beet and Fennel Salad with Beet Greens and Oranges

(If you're a fool for beets like I am, do not detour. Dive directly into this recipe!)

Stir-Fried Sesame Kale and Red Cabbage 

(Colorful to the eyes and to the taste buds—if you can imagine that. 

Recipe below.)

 

Are you wild about greens? Then this book is for you. If you're not, you most certainly will be after perusing, preparing, and partaking in the recipes in Wild About Greens. And if you've been searching for creatively delicious ways to get more greens into your family's diet, don't wait another second to get your hands on a copy!

This spectacularly colorful and delicious Stir-Fried Sesame Kale and Red Cabbage recipe is just a taste of what you'll find within its pages. Reprinted with permission of the author and Sterling New York. ©Nava Atlas 2012. Enjoy!

Ingredients:

8-12 oz kale, any variety

1/2 small or medium head red cabbage

1 1/2 Tbsp olive oil (I used less)

1 medium red onion, quartered and thinly sliced

2 tsp grated fresh or jarred ginger (I always use fresh)

1 Tbsp dark sesame oil 

1-2 Tbsp sesame seeds (preferably unhulled)

Salt and freshly ground pepper, to taste

Directions:

Strip the kale leaves from the stems. Stack a few leaves and cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise, discard.

Cut the red cabbage into thin slices about 2 inches long.

Heat the olive oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.

Add the ginger, kale and cabbage. Turn the heat up to high and stir-fry for 3-4 minutes, stirring frequently, until both are brightly colored and tender-crisp.

Remove from the heat. Stir in the dark sesame oil and sesame seeds. Season with salt and pepper and serve at once.

Variation: You can add a small amount of another vegetable or two. I chose red bell pepper, cut into long narrow strips.

Update: The giveaway has now ended. Congratulations to Dawn (@VeganFazool)! The random number goddess shined down upon her this morning, and she won a copy of Wild About Greens! Thanks so much to everyone for participating! Please stay tuned for more great giveaways and delicious recipes to come. Dawn, please send me an email with your postal address so we can get your book right out to you!

Now for the giveaway: if you would you like to win a copy of Wild About Greens, here's all you need to do: Simply leave a comment below telling me what your favorite dark leafy green vegetable is and how you most enjoy preparing or eating it. Or tell me which dark leafy green you'd love to find new ways of preparing and enjoying!

To earn additional entries, you can do one or all of the following, and please leave a comment for each one you complete:

1. Like VegKitchen.com on Facebook.
2. Follow @navaatlas2 on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @navaatlas2's fab new book Wild About Greens & get your green on deliciously! http://bit.ly/OaXWhf #vegan #recipe #giveaway