tag:blogger.com,1999:blog-327300312024-03-12T19:04:42.679-07:00Hungry Vegan<center>Exploring nature's bounty of glorious green cuisine, because compassion tastes good!</center>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-32730031.post-13203021687622697372016-11-16T11:03:00.000-08:002016-11-18T11:31:18.250-08:00Simply SensationalMeet my new favorite indulgence: <a href="http://www.bonellifinefood.com/snack-dip.html">Simply Sesame Delicious Creamy Spreads </a>in three decadent flavors: <a href="http://amzn.to/2fLSbKF">Pure Roasted Sesame</a>, <a href="http://amzn.to/2fuycRf">Vanilla with Almond Bits</a> and my favorite, <a href="http://amzn.to/2eT6SxJ">Pistachio Morsels with a Hint of Cardamom</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ViMVLGLtzxHYQm5AwOtbJIy2NP0TlczIS7QCy_XRE6fXfyw12uLyxPIQfnZKhleYbffvlUXpT65Pnqduq0ApWP-AYW5-CStj3ioZFTdhesV14h1H72o6_uSmxtZV8JeWKtGg/s1600/IMG_5738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ViMVLGLtzxHYQm5AwOtbJIy2NP0TlczIS7QCy_XRE6fXfyw12uLyxPIQfnZKhleYbffvlUXpT65Pnqduq0ApWP-AYW5-CStj3ioZFTdhesV14h1H72o6_uSmxtZV8JeWKtGg/s640/IMG_5738.JPG" width="480" /></a></div>
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I love that they're all vegan, gluten free, peanut free, palm oil free, trans-fat free, and non-GMO. And the ways you can enjoy Simply Sesame Spreads are limited only by your imagination: Spread on toast or a bagel, mix into your favorite smoothie, drizzle over hot cereal, or savor as a dip for bananas, dates, or apple slices. Unlike tahini, the creamy texture is sumptuous, and each variety has just the right hint of sweetness to make it a delightfully indulgent treat. (Just 3g sugar per tablespoon serving.) </div>
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I created two tantalizing recipes for the first annual Simply Sesame Blogger Recipe Challenge. Each one showcases the rich, creamy decadence of Simply Sesame Spreads. Add either or both recipes to your holiday table. They're festive, flavorful, and fun!</div>
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Fabulous Fall Salad with Pomegranate Arils </div>
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and Simply Sesame-Citrus Dressing</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlxdxDcpjcb2llFKAH5SBHd3Ja2W-VyuLUMbTgVaytGx7p-6dKv0f3NmhP0S5ynrMiy8MaccV6Mgwqd_8DTeVLYZTQIx0HkEmEPb7DeH6G8v5cs6XWPPTgUyy5-odkcysr_f1/s1600/IMG_5743.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlxdxDcpjcb2llFKAH5SBHd3Ja2W-VyuLUMbTgVaytGx7p-6dKv0f3NmhP0S5ynrMiy8MaccV6Mgwqd_8DTeVLYZTQIx0HkEmEPb7DeH6G8v5cs6XWPPTgUyy5-odkcysr_f1/s640/IMG_5743.JPG" width="480" /></a></div>
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Ingredients</div>
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Lettuce of choice (I used a combination of red leaf and an herb salad mix)</div>
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2-3 Persian cucumbers, sliced</div>
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2 mandarin oranges, peeled and segmented </div>
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1/2 cup pecan halves</div>
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1/2 cup fresh pomegranate arils</div>
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For the dressing:</div>
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2 Tbsp <a href="http://amzn.to/2eT6SxJ">Simply Sesame Pistachio Morsels with a Hint of Cardamom</a> (Feel free to use any variety)</div>
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8 oz freshly squeezed orange or mandarin orange juice<br />
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Directions</div>
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Prepare salad ingredients and portion into bowls. Place dressing ingredients into a glass jar with a tight-fitting lid, and shake until well mixed. Pour dressing over salad when ready to serve. Makes 4 servings.<br />
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Note: You can replace the pomegranate arils with dried cranberries and use crunchy apple chunks (Opals are great!) in place of the mandarin orange. </div>
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Yummy Yamburgers with Creamy Roasted Sesame Dressing </div>
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and Cranberry Sauce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAKwH8Bj9oUbWp4yxngkcP7p5s23R4KNp_hfXqW_KnhlLjONLwd8kSANxUYgsuKjS9QGxjHulYAMH22yqkbumsdZmqyhHkhwaMOuF_JpA46PMPb_OUod0ylhVzS7Mr1IRHFBT/s1600/Sammie.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAKwH8Bj9oUbWp4yxngkcP7p5s23R4KNp_hfXqW_KnhlLjONLwd8kSANxUYgsuKjS9QGxjHulYAMH22yqkbumsdZmqyhHkhwaMOuF_JpA46PMPb_OUod0ylhVzS7Mr1IRHFBT/s640/Sammie.JPG" width="480" /></a></div>
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Ingredients</div>
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For the burgers:</div>
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1 cup baked yam</div>
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1 14.5-oz can Cannellini beans, drained and rinsed</div>
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1/2 cup cooked brown rice, divided</div>
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1/4 cup onion, diced</div>
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1 Tbsp <a href="http://amzn.to/2fLSbKF">Simply Sesame Pure Roasted Sesame Spread</a></div>
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1 Tbsp ground flaxseed</div>
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1 tsp garlic powder</div>
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1/2 tsp rosemary</div>
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1/2 tsp coriander</div>
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1/2 tsp sea salt</div>
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1/4 tsp cinnamon</div>
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1/2 cup dried cranberries, coarsely chopped</div>
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1/2 cup chopped pecans* </div>
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For the Sesame Dressing:</div>
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2 Tbsp unsweetened nondairy yogurt (I use coconut yogurt)</div>
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1 Tbsp <a href="http://amzn.to/2fLSbKF">Simply Sesame Pure Roasted Sesame Spread</a> or <a href="http://amzn.to/2fuycRf">Simply Sesame Vanilla with Almond Bits</a></div>
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1 Tbsp lime juice, freshly squeezed</div>
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1 tsp agave nectar (optional)</div>
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Cranberry sauce</div>
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Lettuce</div>
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Avocado</div>
Sliced red onion (optional)<br />
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Directions</div>
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Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil. Set aside.</div>
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In a large bowl, mash together baked yam and Cannellini beans. Add 1/4 cup of the cooked brown rice, onion, Simply Sesame Spread, ground flaxseed, herbs, and spices, and mash again until well combined. Stir in the remaining brown rice, cranberries, and pecans. </div>
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Using a 1/2-cup measuring scoop, portion burgers into four large patties, and place on prepared baking sheet.</div>
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Bake for 30 minutes, carefully flip the burgers, and bake for 12-15 minutes more, until tops are golden brown.</div>
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While burgers are baking, in a small bowl, mix together all of the dressing ingredients until well combined. Set aside.</div>
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When burgers are done, serve hot on toasted European-style crusty hard rolls, topped with lettuce, sliced avocado, sesame dressing, cranberry sauce, and sliced red onion, if desired. Makes 4 servings.</div>
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*Feel free to substitute walnuts, almonds, or other nuts for the pecans.</div>
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Look for Simply Sesame Delicious Creamy Spreads at your local specialty grocer or online at <a href="http://www.bonellifinefood.com/order.html">Bonelli Fine Food</a> or at <a href="http://amzn.to/2f52QCR">Amazon.com</a>. And for find more enticing ways to enjoy Simply Sesame, you can follow them on <a href="https://www.facebook.com/SimplySesame/">Facebook</a>, <a href="https://www.instagram.com/imsimplysesame/">Instagram</a>, and <a href="https://twitter.com/simplysesame">Twitter</a>. Happy eating!</div>
Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com5tag:blogger.com,1999:blog-32730031.post-45971151684823467192015-09-29T09:10:00.000-07:002015-09-29T09:10:17.996-07:00The Abundance Diet Review and GiveawayWith so many terrific new titles being released almost daily, it feels like I must have died and gone to vegan cookbook heaven! My latest treasure is Somer McGowan's <i><a href="http://www.amazon.com/gp/product/1941252060/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252060&linkCode=as2&tag=hungvega0a-20&linkId=SDHEZNYU7GSN7EUN">The Abundance Diet</a>. </i>It is filled to the brim with flavorful recipes that will satisfy and energize you while supporting your most vibrant health. Somer, who overcame her own health challenge by adopting a whole-food, plant-based diet, guides and supports readers through a 28-day program that will empower you to take back your own health and do it ever so deliciously!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrsv6K-_-hdsTVAbQ4C8R5u1jjsZI8LgArK4dOxm4xY_eXWM8QhnirHoDiPQmcmEWmlSJ0hpUCas0jmL8I2T758e2RJxFcY5bf0EZ_IGFCpD6lnsUl6FnMpdbgGKadXj5IZW-/s1600/the+abundance+diet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrsv6K-_-hdsTVAbQ4C8R5u1jjsZI8LgArK4dOxm4xY_eXWM8QhnirHoDiPQmcmEWmlSJ0hpUCas0jmL8I2T758e2RJxFcY5bf0EZ_IGFCpD6lnsUl6FnMpdbgGKadXj5IZW-/s400/the+abundance+diet.jpg" width="332" /></a></div>
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With recipes like this Chipotle Knock-off Chopped Salad, readers quickly discover that this style of eating is not about deprivation, but rather, a lively celebration of flavor and vibrancy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1lrk1Gb0fEUabxDuBK2Dl_jniCixp6yq1SSSasHCIC8M1hAslL0d8i7aeyDcHXzvjnC2pqbY0uvAjyj33H8Agsoxxfzb_V0uMXFAZAC1X84SsXyy41SIHJV_JCXkN1k3OzVP/s1600/AbundanceChipotleChopGood.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1lrk1Gb0fEUabxDuBK2Dl_jniCixp6yq1SSSasHCIC8M1hAslL0d8i7aeyDcHXzvjnC2pqbY0uvAjyj33H8Agsoxxfzb_V0uMXFAZAC1X84SsXyy41SIHJV_JCXkN1k3OzVP/s400/AbundanceChipotleChopGood.JPG" width="300" /></a></div>
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Made with a fabulously simple and tasty recipe for Fresh Vegan Moxarella, this Grilled Eggplant and Zucchini Lasagna won't leave you feeling over-stuffed, because there aren't any pasta noodles in this yummy and satisfying dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopbNAeJGsySD6SaCEitV68H8AJk2CEnDxhz0Cvz9-iYyVXKZLIlSMab3vXEVbuZZnqvRstGXErFgd6tdxGQMOktvSvLhk3JNi92P5u4f4WFVn9TSMq1QIAOCb6N4cSiGBDDs4/s1600/ADLasagnaPlate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopbNAeJGsySD6SaCEitV68H8AJk2CEnDxhz0Cvz9-iYyVXKZLIlSMab3vXEVbuZZnqvRstGXErFgd6tdxGQMOktvSvLhk3JNi92P5u4f4WFVn9TSMq1QIAOCb6N4cSiGBDDs4/s400/ADLasagnaPlate.JPG" width="363" /></a></div>
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The ingredients in this colorful Roasted Tofu and Vegetable Stir-fry with Garlic-Ginger Sauce are alive with freshness and will leave you wishing you'd made a double batch so you could enjoy it all week long!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zjpGrZgMgoZjfxsTKTtE5ycgjPKB-Wk_WV_qhidKdvRg1W-IGyjSTbjWxxw2SPn9yDrRagfEFyIqqPgyo2TFXFWcrRgQNZlE8mKmbaWT_PTYry2Zs8LOj-wfdMoiNhhsvOl4/s1600/ADRoasted+Tofu+Cropped.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zjpGrZgMgoZjfxsTKTtE5ycgjPKB-Wk_WV_qhidKdvRg1W-IGyjSTbjWxxw2SPn9yDrRagfEFyIqqPgyo2TFXFWcrRgQNZlE8mKmbaWT_PTYry2Zs8LOj-wfdMoiNhhsvOl4/s400/ADRoasted+Tofu+Cropped.JPG" width="395" /></a></div>
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While my photo of Somer's Homestyle Mexican Casserole doesn't do it justice, this dish is such a joyful fiesta of flavors, you'll want to make it again and again. (I have!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJtyDnhqbq01iHMIGWHRW-HfTEsgCyaEc6UiyErGCx0-EMewWDsqCMnEMVzB3y77z4PZes-QCC2juW5hsRZnq2BgR9rujUGUu4LsULSnGMACe1IhGkClD5V_tVHw61D5K7NV/s1600/AD+Homestyle+Mexican+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJtyDnhqbq01iHMIGWHRW-HfTEsgCyaEc6UiyErGCx0-EMewWDsqCMnEMVzB3y77z4PZes-QCC2juW5hsRZnq2BgR9rujUGUu4LsULSnGMACe1IhGkClD5V_tVHw61D5K7NV/s400/AD+Homestyle+Mexican+Casserole.jpg" width="326" /></a></div>
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Ice-cream lovers take note: Cherry Garcia Soft-Serve is a luscious, guilt-free frozen treat that will satisfy your craving for something creamy, cold, rich, and delicious, but without the refined sugar, fat, thickeners, or gums found in most non-dairy frozen desserts at your local market. I'm so wild and crazy about this super quick and easy recipe, I'm sharing it below for you to enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-5HvZqan_UkxbflSMXpUNtwCAjYxTP3O5dH_6dPKnnkSJ622PaLaKueNY7FQbx7S1ahX2VbA9Oc_p7Yikp5eOsE0ZaAFTyvGDVvyu5DtQ6DrGTWzG1IL-WIxi_wNEvRjOIVr/s1600/AD+Cherry+Garcia+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-5HvZqan_UkxbflSMXpUNtwCAjYxTP3O5dH_6dPKnnkSJ622PaLaKueNY7FQbx7S1ahX2VbA9Oc_p7Yikp5eOsE0ZaAFTyvGDVvyu5DtQ6DrGTWzG1IL-WIxi_wNEvRjOIVr/s400/AD+Cherry+Garcia+copy.JPG" width="325" /></a></div>
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The following recipe for Cherry Garcia Soft-Serve <span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">from </span><i><a href="http://www.amazon.com/gp/product/1941252060/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252060&linkCode=as2&tag=hungvega0a-20&linkId=SDHEZNYU7GSN7EUN">The Abundance Diet</a></i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">, copyright ©2015 by Somer McCowan is reprinted here with the very kind permission of Vegan Heritage Press LLC. </span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;"><br /></span> <span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">4 medium-sized bananas, cut into 1-inch pieces and frozen <i>(I suggest making sure your bananas have a few lovely brown spots)</i></span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">1 cup frozen cherries</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">1/2 teaspoon vanilla extract</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">1 Tablespoon to 1/4 cup unsweetened almond milk, as needed</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">2 Tablespoons mini vegan chocolate chips <i>(as you can see from the above photo, mine weren't at all "mini.")</i></span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;"><br /></span> <span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;">In a food processor, process the frozen banana pieces, cherries, and vanilla until creamy, adding almond milk, on tablespoon at a time as necessary, for processing. Pulse in the chocolate chips. Serve immediately. Makes 4 servings.</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', serif; font-size: 16px;"><br /></span> With a bounty of delicious recipes, terrific tips for reinventing your kitchen and saving money, <i>and </i> a plan to simplify your menu and help you look and feel your very best, I highly recommend adding <a href="http://www.amazon.com/gp/product/1941252060/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252060&linkCode=as2&tag=hungvega0a-20&linkId=SDHEZNYU7GSN7EUN" style="font-style: italic;">The Abundance Diet</a><i> </i>to your recipe book collection.<br />
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com21tag:blogger.com,1999:blog-32730031.post-82662783020582932992015-07-28T09:08:00.001-07:002015-07-28T09:08:41.767-07:00The PlantPure Nation Cookbook Review and GiveawayIn<i> <a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77" target="_blank">The PlantPure Nation Cookbook</a>, </i>the official companion to the inspiring documentary, <i><a href="http://plantpurenation.com/" target="_blank">PlantPure Nation</a>, </i>author Kim Campbell proves that healthful <i>and</i> delicious can joyfully coexist on your plate like two peas in a pod. Like its predecessor, <i>Forks Over Knives</i>, <span style="text-align: justify;">the film's goal is to inspire thoughtful food choices that will help create "a world of healthy people, strong economies, sustainable food systems, and an environment on the mend."</span><i> </i>With a foreword by her father-in-law, <i>The China Study </i>author, T. Colin Campbell, and more than 150 delectable recipes, <i><a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77" target="_blank">The PlantPure Nation Cookbook</a> </i>brings the powerful science-based approach to nutrition that is at the core of the film into the kitchen. Destined to become a favorite of both seasoned vegan and vegan-curious home cooks, alike, it's a resource you'll want to have close at hand when planning your next meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYzm_G7mjcpxK-2c2yTeVZrBidyLguUGrI41LFxAtmJexPhxA1FlbyHEuNxyY0oc3WJpMshOGNsQY6dGku7LfK_B9uGW4w2Y9TiSXPArot9lSQaK3LLwp7Mx0FO11Y5kbUqXD/s1600/ThePlantPureNationCookbook_FrontCover-400x514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYzm_G7mjcpxK-2c2yTeVZrBidyLguUGrI41LFxAtmJexPhxA1FlbyHEuNxyY0oc3WJpMshOGNsQY6dGku7LfK_B9uGW4w2Y9TiSXPArot9lSQaK3LLwp7Mx0FO11Y5kbUqXD/s400/ThePlantPureNationCookbook_FrontCover-400x514.jpg" width="311" /></a></div>
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Thank you, Kim for sharing the culinary wisdom that could only come from 25 years of experience cooking for a vegan family. While I love the complexity of the subtle layering of flavors that are the hallmark of many fine gourmet vegan recipes, there is elegance in simplicity. Without a lengthy list of herbs and spices, the sumptuous flavors of fresh fruits and vegetables shine. And the sheer joy of putting together an outrageously delicious meal with fewer ingredients and in less time than a more complex one cannot be overstated. I fell head-over-heels in love the first time I tasted this sweetly satisfying Watermelon Smoothie, which has become my favorite indulgence on a hot summer day. Morning, afternoon, or evening, when the temperature is hovering in the 90s, this refreshingly delicious 4-ingredient wonder can be whipped up in 5 minutes! AND although it's divine when made with the sweetest watermelon you can find, it's also a fabulous way to use that less-than-stellar watermelon—the one you can't get all that excited about eating, but you don't want to waste. I'm so excited about this recipe, I'm sharing it at the end of the post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA3RF7bnG_Y8dcWN0UrNjwTD6Km_kc6CX4JTgAeBcy09GcUMGO5zAuffNtZTNydp4tMu99Gj0FQe-7l_0MyjcEfZTbOfqg4dB4pxpGoaJUFZtGQhnZs2f1YHmkm0QhGfr3C1V/s1600/PPN+Watermelon+Smoothie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA3RF7bnG_Y8dcWN0UrNjwTD6Km_kc6CX4JTgAeBcy09GcUMGO5zAuffNtZTNydp4tMu99Gj0FQe-7l_0MyjcEfZTbOfqg4dB4pxpGoaJUFZtGQhnZs2f1YHmkm0QhGfr3C1V/s400/PPN+Watermelon+Smoothie.JPG" width="300" /></a></div>
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From dozens of globally inspired entrées complete with tantalizing, colorful photos in <i><a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77" target="_blank">The PlantPure Nation Cookbook</a>, </i>I first chose to make this yummy Black Bean Enchilada Bake. Flavorful, filling, and even with bake time, it went from kitchen to table in an hour. Its time-saving secret is that it is made with salsa, instead of the more traditional enchilada sauce. Such a surprisingly clever switch resulted in a spectacularly delicious dish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQBVp1O2qOJZQfReBWH6TmRLn1DTWu5tSaOuChwnAwE_cXrMS0Yl_DixkikT7V2ASiUTDqpM1QQVBQoiepggmEvuUXZjGQBYkGFIRDcYkk0ckiS1x34HRhcbWbX6YPdZZLkND/s1600/PPN+Enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQBVp1O2qOJZQfReBWH6TmRLn1DTWu5tSaOuChwnAwE_cXrMS0Yl_DixkikT7V2ASiUTDqpM1QQVBQoiepggmEvuUXZjGQBYkGFIRDcYkk0ckiS1x34HRhcbWbX6YPdZZLkND/s400/PPN+Enchiladas.JPG" width="300" /></a></div>
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Why make a stir-fry with twenty-two ingredients when you can make an incredibly delicious Asian-inspired dish with fewer than ten? This Portobello Mushroom and Broccoli Stir-Fry is made with hoisin sauce, but you'll save time preparing this recipe, because you won't be peeling, slicing, chopping, or mincing any garlic or ginger. A stir-fry without fresh garlic or ginger sounds a bit blasphemous, doesn't it? But once again, you'll be amazed by the brightness of the flavors in the finished dish, and your taste buds will ooh and ahh over each bite (as will those of your friends and family lucky enough to share this dish with you). But only you need to know that you didn't slave over your cutting board or stove to make it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQawy6_at6grCoV1I3uKrbJ943Cj3F8Qz5ef1SW9kjHL8LVhi5pAtN0s307UxUghbnwGZUJ17ZflhJHQ5karOmG1qkBsS6Yn6wPaYyEtf9Wiyxo8VFidNzb_HA7fiUYGMK9iR4/s1600/PPN+Portobello+Mushroom+and+Broccoli+Stiry+Fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQawy6_at6grCoV1I3uKrbJ943Cj3F8Qz5ef1SW9kjHL8LVhi5pAtN0s307UxUghbnwGZUJ17ZflhJHQ5karOmG1qkBsS6Yn6wPaYyEtf9Wiyxo8VFidNzb_HA7fiUYGMK9iR4/s400/PPN+Portobello+Mushroom+and+Broccoli+Stiry+Fry.JPG" width="305" /></a></div>
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Chocolate lovers rejoice! Here's a tasty treat you can savor without any refined sugar or oil. These luscious little Chocolate Power Bites are made with cocoa powder and whole-food ingredients. And just one little bite will satisfy your craving for something chocolatey and sweet any time of day! And again, with just five ingredients, the prep time is minimal. Better tasting than a candy bar and so much better for you!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPJ71uYQpo3RpUUGVvkCq72o2P8OtVqDs_-NDp7JR8dPhKSulzzIMQTZUSwPpg4fXkitcwvzL1nSgPJ4gk3j3lkFIJ_6IbTjoTx6kNVcxGDs9xh7SEI3WY43PkYa97LHtla2X/s1600/IMG_4370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPJ71uYQpo3RpUUGVvkCq72o2P8OtVqDs_-NDp7JR8dPhKSulzzIMQTZUSwPpg4fXkitcwvzL1nSgPJ4gk3j3lkFIJ_6IbTjoTx6kNVcxGDs9xh7SEI3WY43PkYa97LHtla2X/s400/IMG_4370.JPG" width="300" /></a></div>
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As promised at the outset of this post, below is the recipe for the wonderfully refreshing Watermelon Smoothie from <i><a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77" target="_blank">The PlantPure Nation Cookbook</a>, </i>copyright ©2015 by Kim Campbell. It is reprinted here with the kind permission of BenBella Books. Enjoy this frosty treat on a sweltering summer day. You will LOVE it!<br />
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<i><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Yields: </span></i><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">2–4 servings<o:p></o:p></span></div>
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<i><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">Prep Time: </span></i><span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman";">5 minutes <i>Cook Time: </i>0 minutes<o:p></o:p></span></div>
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<span style="font-family: Times New Roman;">Watermelon Smoothie</span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold;">3 cups chopped watermelon<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold;">2 cups strawberries (fresh or frozen)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold;">1 cup orange juice<o:p></o:p></span></div>
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In addition to smoothies, entrées, and sweet treats, <i><a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77" target="_blank">The PlantPure Nation Cookbook</a> </i>offers a delicious cornucopia of recipes for breakfast and brunch, breads, snacks and appetizers, dips and spreads, salads, sauces, marinades, and dressings, spices and toppings, sandwiches, burgers, and wraps, side dishes, soups and stews, and of course, desserts. This wonderful book has quickly become a treasured addition to my recipe book collection, and I know you'll want to make it a part of yours, too. Head on over to <a href="http://www.amazon.com/gp/product/1940363683/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1940363683&linkCode=as2&tag=hungr0af-20&linkId=A5TLB66XHHIXHP77">Amazon.com</a> or your favorite bookseller and grab a copy.<br />
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<span style="font-size: xx-small;">*Sorry international readers. This giveaway is open only to residents of the US and Canada.</span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com28tag:blogger.com,1999:blog-32730031.post-55082633405747238952015-06-02T08:11:00.000-07:002015-06-02T08:13:40.263-07:00Vegan Richa's Indian Kitchen Review and Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOwgihWaRwYrvpidmdYcDjzCB4gGRQO1eSb8WKDIhoF7ooulG2XgiLqj1MYVxnpV13bWoiE-Z8jL8qTlRqwKZgMLdqBFlsmiFnTeiJbXB81jZ61_YZwhFegh7FPl8A3FbO_zz/s1600/VRIK-Front-Cover-Hi-Res-1-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOwgihWaRwYrvpidmdYcDjzCB4gGRQO1eSb8WKDIhoF7ooulG2XgiLqj1MYVxnpV13bWoiE-Z8jL8qTlRqwKZgMLdqBFlsmiFnTeiJbXB81jZ61_YZwhFegh7FPl8A3FbO_zz/s400/VRIK-Front-Cover-Hi-Res-1-002.jpg" width="333" /></a></div>
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I have been a <i><a href="http://www.veganricha.com/" target="_blank">Vegan Richa</a></i> fan for many years, and Richa Hingle's beautiful new book, <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a>, </i>fulfills every vegan foodie's fantasy for all the sensuously spicy stimulation great Indian food delivers. With a range of spices and seasonings as vast as the subcontinent itself, it's no easy task to combine them in the perfect balance needed to create the complex flavors and textures that are the hallmarks of Indian cuisine. An entire book filled with delectable vegan recipes that are not only exotically rich and flavorful, but also simple to prepare, is truly a gastronomic achievement.</div>
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Did I mention the photos? Not only is Richa a culinary force to be reckoned with, she's become quite the talented food stylist and photographer, as well. If the gorgeous full-color photos in this book don't make you want to just head for the kitchen and start cooking, I don't know what will. The biggest dilemma for me was that I wanted to make ALL the dishes all at once! (I still can't look at any of the photos in this book without starting to feel hungry.)</div>
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With no fewer than fourteen tantalizing cauliflower recipes in <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a>, </i>this cauliflower-loving girl was hard-pressed to choose just one for this review.<i> </i>Generally, I simply dry roast cauliflower and sprinkle it with a little nooch, and I'n good to go. But I'm as much a sucker for the popular Indian restaurant dish, Aloo Gobi (Potatoes and Cauliflower) as the next person. And there <i>is </i>a recipe for Richa's dad's favorite—albeit it's called Gobi Aloo—in the book. But the enticingly named Sweet and Spicy Baked Cauliflower dish (Gobi Manchurian)—a surprise discovery in an <i>Indian</i> recipe book—sounded too amazing not to try. Little did I know that such a thing as "Indian Chinese cuisine" existed. This tasty fusion of Chinese seasoning and cooking techniques adapted to Indian tastes is said to have been developed by the small Chinese community residing in Kolkata for over a century. The marriage of Chinese and Indian cuisines seemed like it had the potential for an explosion of mouthwatering flavors, so it was with the greatest of gusto that I set about preparing this fiery recipe, which excited my taste buds with its rich and spicy ginger-chile sauce. If you think it looks incredible in the photo, let me just say that it tastes about 1,000 times better than it looks!</div>
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Did you know that there are between 400 and as many as 1,000 mango varieties in the world? (It depends on which website you believe.) All I know for sure is that the mangoes that grow on my dear friend Parandeh's trees in Miami are the sweetest, juiciest mangoes I've ever eaten. If I could only eat one food for the rest of my life, I think it would be Parandeh's mangoes. Mangoes are plentiful in India, but I had never tasted Mango curry. (When I was in Rajasthan, I did eat watermelon curry, and it was delightful!) Richa's Mango Curry Tofu recipe made with mango pulp and coconut milk creates the perfect balance of sweet and spicy. My husband, who is most definitely <i>not</i> a fan of curry, enjoyed it so much, it inspired me to share the recipe with you at the end of this post. </div>
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But hang on, don't scroll down to the end of the post just yet! This review would not be complete without telling you about the two Indian dishes I have missed most since becoming vegan more than twenty-five years ago: Navratan Korma, an entrée first created for kings and queens, and Rasmalai, a sensationally sweet dessert made with spongy balls of cheese soaked in saffron cream. Finding recipes for both in <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a></i> was a dream come true for me.</div>
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Let me just mention here that when it comes to making flat bread, be it pita, pizza dough, chapati, or anything else, although I'm otherwise no slouch in the kitchen, I suddenly become all thumbs. Still, I had to roll up my sleeves and at least make a go of trying Richa's recipe for Naan. After all, what good is all that creamy-rich korma sauce without some freshly baked bread to soak it up with? While my result didn't look exactly authentic, it tasted amazing. And if I could do <i>that,</i> well, then anyone can. (My husband was still enjoying the Naan, long after the korma was gone!) As for Restaurant-style Navratan Korma recipe—a medley of fresh vegetables, cashews, and raisins all simmering together in a lusciously creamy sauce—it was <i>even more delicious</i> than the dairy-based dish I remember fondly from so long ago. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVqaY2alVbS3kcahHsLu2hLoxkkKLCXcg8s8hKIYL41NwcPdn0AjBfjb6IWpj4k2udw2Oub_C_BQ7K7mx37V5Nl9tlR22JuvUN_q3QHCn4_Qt2iri4DKSy8BraeKA6OPcrh1L/s1600/Korma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVqaY2alVbS3kcahHsLu2hLoxkkKLCXcg8s8hKIYL41NwcPdn0AjBfjb6IWpj4k2udw2Oub_C_BQ7K7mx37V5Nl9tlR22JuvUN_q3QHCn4_Qt2iri4DKSy8BraeKA6OPcrh1L/s400/Korma.jpg" width="400" /></a></div>
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As for the Rasmalai, there are two different options for making the "cheese" balls, and I tried both. The first, simpler recipe is made with tofu, and the second "more challenging" variation is made from scratch with soy milk. I heartily endorse going with the soy milk-from-scratch recipe, as I found that the resulting pillows soaked up the sweet saffron cream more readily, and it was well worth the extra bit of effort. As for the saffron cream, scented with just a splash of rosewater, it tasted <i>exactly</i> like the heavenly dessert I'd been missing so intensely. Way to go, Richa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tcWn8bYjdw0weuWlLFczpImvg10qv80aa0kYBXMU4kbZuNbh_b-00nooCXLYGCwKicsxpOZ5lr92AYZgx80fMQm77e4qgOBW7yd7OZDHs0ZttX0Yk6nvw9UvAIfgtEWC8We/s1600/IMG_4305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tcWn8bYjdw0weuWlLFczpImvg10qv80aa0kYBXMU4kbZuNbh_b-00nooCXLYGCwKicsxpOZ5lr92AYZgx80fMQm77e4qgOBW7yd7OZDHs0ZttX0Yk6nvw9UvAIfgtEWC8We/s400/IMG_4305.JPG" width="300" /></a></div>
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As promised earlier, following is the recipe for Mango Curry Tofu from <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a></i> Copyright ©2015 by Richa Hingle. Reprinted with the kind permission of Vegan Heritage Press, LLC.</div>
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<span style="font-family: Times;">Mango Curry Tofu<o:p></o:p></span></div>
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<span style="font-family: Times;">Prep: 20 minutes | Active: 25 minutes | Inactive: 20 minutes | Serves 4<o:p></o:p></span></div>
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<span style="font-family: Times;">Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free with 2 cups cooked chickpeas or 2 1/2 to 3 cups chopped vegetables. <o:p></o:p></span></div>
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<span style="font-family: Times;">TOFU:</span></div>
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<span style="font-family: Times;">14 ounces firm tofu<o:p></o:p></span></div>
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<span style="font-family: Times;">2 teaspoons safflower or other neutral oil<o:p></o:p></span></div>
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<span style="font-family: Times;">¼ teaspoon cayenne<o:p></o:p></span></div>
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<span style="font-family: Times;">¼ teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: Times;">½ teaspoon Garam Masala <o:p></o:p></span></div>
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<span style="font-family: Times;">¼ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Times;">CURRY:</span></div>
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<span style="font-family: Times;">¾ cup chopped red onion<o:p></o:p></span></div>
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<span style="font-family: Times;">1 (1-inch) knob of ginger<o:p></o:p></span></div>
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<span style="font-family: Times;">3 cloves garlic<o:p></o:p></span></div>
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<span style="font-family: Times;">2 tablespoons water<o:p></o:p></span></div>
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<span style="font-family: Times;">1 teaspoon safflower or other neutral oil<o:p></o:p></span></div>
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<span style="font-family: Times;">¼ teaspoon cumin seeds<o:p></o:p></span></div>
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<span style="font-family: Times;">2 bay leaves<o:p></o:p></span></div>
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<span style="font-family: Times;">4 cloves<o:p></o:p></span></div>
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<span style="font-family: Times;">1¼ cups canned or culinary coconut milk<o:p></o:p></span></div>
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<span style="font-family: Times;">¾ cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)<o:p></o:p></span></div>
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<span style="font-family: Times;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Times;">2 teaspoons apple cider vinegar<o:p></o:p></span></div>
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<span style="font-family: Times;">¼ teaspoon Garam Masala, for garnish<o:p></o:p></span></div>
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<span style="font-family: Times;">1. Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.<o:p></o:p></span></div>
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<span style="font-family: Times;">2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.<o:p></o:p></span></div>
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<span style="font-family: Times;">3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.<o:p></o:p></span></div>
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<span style="font-family: Times;">4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.<o:p></o:p></span></div>
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A few other notes about <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a></i>, in addition to all the lovely recipes for breakfast, small snacks, side dishes, dals, one-pot meals, mains dishes, desserts, and flat breads, you'll find recipes for making your own chutneys and spice blends, as well as resources for buying ingredients online and in brick-and-mortar stores. There's also an exploration into the many cuisines of India, and as an added bonus, recipes are indexed by region. (Just in case you want to create an authentic Punjabi or Kashmiri meal!) Quite simply, if you love Indian food and have been yearning for scrumptious vegan versions of classical Indian dishes (all made without a hint of ghee, heavy cream, or paneer), you are going to <i>love</i> this book! And if you've been wondering whether or not you can recreate authentic vegan Indian dishes, you'll joyfully discover that with the no-fail recipes in <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a></i>, you'll soon be swooning over the dishes you make in your own vegan Indian kitchen.</div>
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<b>But don't leave just yet! I'm giving away a copy of <i><a href="http://www.amazon.com/gp/product/1941252095/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1941252095&linkCode=as2&tag=hungr0af-20&linkId=WN5HVOBQ74XS5VVE%22" target="_blank">Vegan Richa's Indian Kitchen</a> </i>to one lucky reader, and it could be YOU!</b><i> </i>For a chance to win this fantabulous book, simply tell me<span style="font-family: 'Times New Roman'; font-size: 16px; line-height: 20.7999992370605px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="background-color: white;"> what your favorite Indian dish is (or what dish you'd most love to try) in a comment below, and then follow the Rafflecopter prompt to complete your entry.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="background-color: white; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20.7999992370605px;"><span style="font-family: 'Times New Roman';"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;">*</span> Earn additional entries by following any or all of the other prompts in the Rafflecopter box. I'll be picking one winner at random. Good luck! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i> </i></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: x-small; line-height: 20.7999992370605px;"><span style="font-size: xx-small;">*Sorry international friends, this giveaway is open only to U.S. residents.</span> </span><span style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: xx-small; line-height: 20.7999992370605px;"> </span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com43tag:blogger.com,1999:blog-32730031.post-55117870807065347132015-03-10T09:08:00.000-07:002015-03-18T09:27:32.980-07:00But I Could Never Go Vegan!Review and Giveaway<div class="separator" style="clear: both; text-align: left;">
In a nutshell: I <i>love</i> this book! <i><a href="http://www.amazon.com/gp/product/1615192107/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192107&linkCode=as2&tag=hungr0af-20&linkId=NH2IV2CHO5AVRRMH">But I Could Never Go Vegan!</a></i><span style="background-color: white; color: #222222;"> </span>is jam-packed with mouthwatering recipes that will give omnivorous readers all the inspiration they will ever need to start eating more healthfully, sustainably, and compassionately <i>right now.</i> Exquisitely photographed and cleverly laid out (recipes are arranged by excuses, rather than by seasons, occasions, or mealtimes), this book will not only inspire reluctant vegans, but will galvanize seasoned herbivores, who will find a profusion of delectable new recipes to add to their culinary repertoires.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHpBTpyeQj01QoEmlL03xG0p6_z_wz-TXEcjI1pcSmMo8VpgBxEmXck0QdYi5toOP91zt3wyx4P6rXeBDalBs9kDOxkaL5kPZzKuOxtF16HVXVdOGcbtPFbgh3hcox9kwpKyc/s1600/But-I-Could-Never-Go-Vegan.jpg" height="400" width="332" /></div>
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Yes, you'll find incredible recipes for breakfast, lunch, brunch, dinner, dessert, and lots of special occasions. However, the Table of Contents reads like every "but I could <i>never </i>go vegan" excuse you've ever heard like, "Vegan Cooking is Too Hard,""I Could Never Give Up Cheese!," "All Those Special Ingredients are Way More Expensive," and of course, the ever-present, "Where Would I Get My Protein?" to name a few. There's even a chapter dedicated to die-hard pescatarians with recipes like Artichoke Crabcakes with Sriracha Tartar Sauce and Beer-Battered Faux Fish and Chips.</div>
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Think you can't veganize your favorite breakfast dish? Check out these yummy Chickpea Omelettes from the chapter, "Vegan Cooking Is Too Hard." Vibrantly colorful and remarkably egg-like, these omelettes were hearty and healthy, and filled to the brim with mushrooms, sundried tomatoes, kale, and green onion. And they were super easy to make!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI22F3uHkqksTNSRO6mgenQB-WcXA8tF_eKaTRgT2z8nwfTF91QM3s6z9bTJwUPwYk0dbuFFln2geC5QyB-y1N_UmcPMLsJqJrXC4NcvJx58uwdwAUxXj5uoFn0yZ2PseiNbh/s1600/Omelettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvI22F3uHkqksTNSRO6mgenQB-WcXA8tF_eKaTRgT2z8nwfTF91QM3s6z9bTJwUPwYk0dbuFFln2geC5QyB-y1N_UmcPMLsJqJrXC4NcvJx58uwdwAUxXj5uoFn0yZ2PseiNbh/s1600/Omelettes.jpg" height="400" width="312" /></a></div>
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When does tofu not taste like tofu? When it's made into a scrumptious Tofu Chevre! I can't emphasize how impressed I was with the creamy texture and tart, cheesy flavor of this easy-to-prepare recipe. By adding some culinary lavender and rose petals, the result was a lovely cheesalucious treat. If you think you could never give up cheese (or know someone who does), give this nut-free recipe a try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgOQrnuruBNB9sM3dQAh0vP3UUD6_-gJdLWjaYr7x9sA8vT1L8dgRukLvfrXYk9cQyDWLaRjo9pGjXUJn7s4j5eIeZ0hRxttVczsjNY8LqCjTdn6Yhy8SNKaBmk_pP5Ndp5Mk/s1600/Tofu+Chevre.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgOQrnuruBNB9sM3dQAh0vP3UUD6_-gJdLWjaYr7x9sA8vT1L8dgRukLvfrXYk9cQyDWLaRjo9pGjXUJn7s4j5eIeZ0hRxttVczsjNY8LqCjTdn6Yhy8SNKaBmk_pP5Ndp5Mk/s1600/Tofu+Chevre.JPG" height="400" width="300" /></a></div>
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I've become a soup lover, and we often make a hearty meal of soup at our house. But until now, I've never been a fan of cheese in soup. Smoky and sultry are two words that come to mind when describing this lusciously creamy Broccoli Cheddar Soup from the"Not Soup Again!" chapter. With its gorgeously golden creamy base and bright green broccoli chunks, I'm now a cheesy soup lover!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkwC1xJ3-FPJonjQ5q8qjj7irfPFqZXefpEVcseUl5x6QGgkMrwf1zTw_qb4Mk601tSfeoISgdgJyKVcAtBoXF6NZgFhqTc9PZW-S5GatvPeHzo8TFJ5GF5wOhqDJkDkEkodM/s1600/Broccoli+Soup.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkwC1xJ3-FPJonjQ5q8qjj7irfPFqZXefpEVcseUl5x6QGgkMrwf1zTw_qb4Mk601tSfeoISgdgJyKVcAtBoXF6NZgFhqTc9PZW-S5GatvPeHzo8TFJ5GF5wOhqDJkDkEkodM/s1600/Broccoli+Soup.JPG" height="400" width="300" /></a></div>
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Imagine the best "meatball" sub you have ever tasted, then think of the yummiest eggplant parmigiana you have ever enjoyed, and you'll get an idea of what these scrumptious Eggplant Meatball Subs with Spicy Marinara Sauce are like. This fantasy grinder, with its chunky, spicy, sassy sauce taste like a hoagie from heaven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatTCdvHkQzm9QwAw6OfW00CbMzee0aFWv6a0n50KBPfdoa-lbr4AEYLCvf-FAwffO2Max32MQs0MG1FZottnsuRwcN1donxxzL5r0wbn6LG8JfusksWuWt7bSHAuoXZEpCTyq/s1600/Eggplant+Hero.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatTCdvHkQzm9QwAw6OfW00CbMzee0aFWv6a0n50KBPfdoa-lbr4AEYLCvf-FAwffO2Max32MQs0MG1FZottnsuRwcN1donxxzL5r0wbn6LG8JfusksWuWt7bSHAuoXZEpCTyq/s1600/Eggplant+Hero.JPG" height="300" width="400" /></a></div>
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Also from the "But I Hate (Insert Vegetable Here)" chapter, you'll find this delightful recipe for Sweet and Sour Cauliflower. Mark is not a huge cauliflower fan, so I thought I'd give this recipe a try. The sauce has just the right balance of sweetness and kick, and Mark gave it two thumbs up! In this chapter, you'll find more win-'em-over recipes made with beets, broccoli, and Brussels sprouts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnE_oNvBdubBqnK0fGnrl-MGV4hVwwrH-nZUNcMq-UmdCN4IiKMXmlhSfhwbWDXM_JdgiJI0JnsVTT1jFkCCO40rwCJqLjU6OP15Uvucoj3AUjtQXjLsp71NO69MJS3XB6c3p/s1600/Sweet+and+Sour+Cauliflower.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnE_oNvBdubBqnK0fGnrl-MGV4hVwwrH-nZUNcMq-UmdCN4IiKMXmlhSfhwbWDXM_JdgiJI0JnsVTT1jFkCCO40rwCJqLjU6OP15Uvucoj3AUjtQXjLsp71NO69MJS3XB6c3p/s1600/Sweet+and+Sour+Cauliflower.JPG" height="400" width="325" /></a></div>
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<span style="background-color: white; color: #222222;">Balsamic Baked Pears with Cashew Blue Cheese from the "</span>I Could Never Give Up Cheese!" chapter was a delightful mix of tart, sweet, and salty<span style="background-color: white; color: #222222;">. I've been laying low on sugary desserts lately, so this subtly sweet treat really hit the spot! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdl7fRhB6CDHBbGMsxhM2CDa4ZHR7jJLDgZFPvIlNdicT-0pNyr1PYunDTrc9qjE8hqNmTpFUtwGYWMEWb-6wiEbdcB0gI6pSSN6wTMQ6LjhHpvmqeavbIZpxnLe-Qu9ENBHos/s1600/BalsamicPearsBlueCheese.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdl7fRhB6CDHBbGMsxhM2CDa4ZHR7jJLDgZFPvIlNdicT-0pNyr1PYunDTrc9qjE8hqNmTpFUtwGYWMEWb-6wiEbdcB0gI6pSSN6wTMQ6LjhHpvmqeavbIZpxnLe-Qu9ENBHos/s1600/BalsamicPearsBlueCheese.JPG" height="400" width="322" /></a></div>
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And because I made a whole batch of blue cheese, I treated myself to Kristy's Roasted Root Veggie and Kale Salad with Cashew Blue Cheese so much, I'm sharing the recipe with you. Although you'll have to get your hot little hands on a copy of the book to get the recipe for the blue cheese (my intention is <i>not</i> to tease, but to rather, to <i>tempt</i>!), this salad is so good, you're going to love it on its own! Take a look at this vibrantly beautiful salad, and then check out the recipe near the end of this post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6zeC2fp8jYJtkIzGaY9vx5qbKcsgpKKFc6qUTQjYl58tVpSWocmD6yqT9UWkokneM9a5H3KzHXeoZ_NGl5_wFf0PeEWnFCIIHEYqdrmGNZJmcSzBkBu8NsWuwRkmErdO2lcJ/s1600/Root+Veggie+Salad+with+Blue+Cheese+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6zeC2fp8jYJtkIzGaY9vx5qbKcsgpKKFc6qUTQjYl58tVpSWocmD6yqT9UWkokneM9a5H3KzHXeoZ_NGl5_wFf0PeEWnFCIIHEYqdrmGNZJmcSzBkBu8NsWuwRkmErdO2lcJ/s1600/Root+Veggie+Salad+with+Blue+Cheese+6.jpg" height="342" width="400" /></a></div>
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<span style="background-color: white; color: #222222;">The recipe for </span><span style="color: #222222;">Roasted Root Veggie & Kale Salad </span><span style="background-color: white; color: #222222;">is from <a href="http://www.amazon.com/gp/product/1615192107/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192107&linkCode=as2&tag=hungr0af-20&linkId=NH2IV2CHO5AVRRMH"><i>But I Could Never Go Vegan: 125 Recipes That Prove You </i>Can<i> Live Without Cheese, It's </i>Not<i> All Rabbit Food, and Your Friends </i>Will<i> Still Come Over for Dinner,</i></a> </span><span style="background-color: white; color: #222222;">copyright © Kristy Turner, 2014. Reprinted with the kind permission of the publisher, <a href="http://www.theexperimentpublishing.com/">The Experiment</a>. Available wherever books are sold. </span></div>
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<span style="color: #222222;"></span> <span style="color: #222222;">Serves 4 </span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">3 medium beets, peeled and chopped into 1-inch (2.5 cm) pieces</span><br />
<span style="color: #222222;">1 large or 2 small sweet potatoes, peeled and chopped into 1-inch (2.5 cm) pieces</span><br />
<span style="color: #222222;">1 small celery root (celeriac), peeled and chopped into 1-inch (2.5 cm) pieces</span><br />
<span style="color: #222222;">1 tablespoon liquid aminos (or tamari or soy sauce)</span><br />
<span style="color: #222222;">Olive oil spray</span><br />
<span style="color: #222222;">2 teaspoons dried thyme</span><br />
<span style="color: #222222;">Several dashes of ground nutmeg</span><br />
<span style="color: #222222;">Salt and black pepper to taste</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">8 to 10 small rainbow carrots, peeled, or 1 cup (160 g) chopped carrots</span><br />
<span style="color: #222222;">1 bunch kale (12 to 16 ounces), stems removed, chopped</span><br />
<span style="color: #222222;">3 tablespoons lemon juice</span><br />
<span style="color: #222222;">1</span><span style="font-size: 12pt;">½</span><span style="font-size: 12pt;"> </span><span style="color: #222222;">teaspoons extra virgin olive oil</span><br />
<span style="color: #222222;">1 cup (250 ml) balsamic vinegar</span><br />
<span style="color: #222222;">2 to 3 tangerines, peeled and separated into wedges</span><br />
<span style="color: #222222;">Cashew Blue Cheese (found on page 46 in <i>But I Could Never Go Vegan!</i>)</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone </span><span style="color: #222222;">baking mats.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">2. Spread the beets and sweet potatoes on one baking sheet, keeping them separated so the </span><span style="color: #222222;">beets don’t bleed onto the sweet potatoes. On the other sheet, spread the celery root. Drizzle </span><span style="color: #222222;">the liquid aminos over the celery root. Spray all the vegetables with olive oil and evenly </span><span style="color: #222222;">distribute the thyme, nutmeg, salt, and pepper across them.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">3. Roast for 15 minutes, then toss to ensure even cooking (keeping the beets as separate from </span><span style="color: #222222;">the sweet potatoes as possible). </span>Scoot<span style="color: #222222;"> the celery root toward one side and lay the carrots </span><span style="color: #222222;">on that baking sheet. Lightly spray the carrots with olive oil, sprinkle with salt and pepper, </span><span style="color: #222222;">return both sheets to the oven, and roast for 15 minutes.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">4. Meanwhile, place the kale in a large bowl. Add the lemon juice and oil. “Massage” with your </span><span style="color: #222222;">hands for 2 to 3 minutes, rubbing the lemon juice and oil into the leaves. Set aside.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">5. In a medium pot, bring the vinegar to a boil over medium heat (not high heat); reduce the </span><span style="color: #222222;">heat and simmer for 10 minutes, or until reduced by at least half, if not two-thirds (the longer </span><span style="color: #222222;">it cooks, the thicker it will be). Remove from the heat and pour into a bowl or cup to cool.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">6. When the vegetables are fork-tender, remove to cool for about 5 minutes. Add to the kale </span><span style="color: #222222;">with the tangerines and toss. Serve with Cashew Blue Cheese and the balsamic reduction.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">Variations</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">• Try adding different root vegetables or even winter squash.</span><br />
<span style="color: #222222;"><br /></span> <span style="color: #222222;">• If sweet salads are not your thing, replace the reduction with Lemon-Tahini Dressing (page </span><span style="color: #222222;">117) or Dijon-Thyme Vinaigrette (page 255).</span><br />
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<i><a href="http://www.amazon.com/gp/product/1615192107/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615192107&linkCode=as2&tag=hungr0af-20&linkId=NH2IV2CHO5AVRRMH">But I Could Never Go Vegan!</a> </i>illustrates beyond any remaining shadow of a doubt that there is definitely a decadently delicious life beyond dairy, meat, fish, and eggs, and you can tantalize the taste buds of <i>anyone </i>who enjoys eating. <span style="color: red;">E</span><span style="font-size: 16px; line-height: 18.3999996185303px;"><span style="color: red;">nter to</span> <span style="background-color: white;"><span style="color: red;">win your very own copy of this wonderful book</span></span> right now </span><span style="font-size: 16px; line-height: 18.3999996185303px;">simply by leaving me a comment below with your "favorite" excuse for not going vegan (it could be the most illogical excuse you've ever heard, the one that you might have told yourself before you stopped eating cheese, ice cream, or eggs, or the one that drives you the most crazy), and then follow the prompt in the Rafflecopter box. <i>(This step is required for entry.)</i> After you leave a comment, you can earn additional entries by following any or all of the other Rafflecopter options. I'll be selecting one lucky winner at random.* Good luck!</span><br />
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<span style="font-size: xx-small; line-height: 20.7999992370605px;">*Sorry international readers, this giveaway is open only to residents of the US and Canada. </span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com39tag:blogger.com,1999:blog-32730031.post-59635421028201220112014-12-15T09:32:00.000-08:002014-12-15T09:32:32.776-08:00The Forks Over Knives Plan Review and GiveawayThis is the book you want to get that special someone, who could use a gentle nudge and some friendly day-to-day hand-holding while transitioning fully to a healthful and delicious, whole-food, plant-based diet. In <a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan</i></a>, husband and wife physician team Alona Pulde and Matthew Lederman meticulously lay out a step-by-step guide to the life-saving plan featured in the groundbreaking documentary, <i>Forks Over Knives</i>. <span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8qY2CJll8vbUPMoylGaNO-10DbuBF6bQekF42dEOHZiX0PRuKEgTlaObKDjZIHdP2F_udJMLIJEHuxuQR2ef8GA8XYEbFBjX12s2R3vtZtIjM9zuKW0lDPmZmlIYnPslNpZk/s1600/283660120a23a6a61c426b996a1c5a18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8qY2CJll8vbUPMoylGaNO-10DbuBF6bQekF42dEOHZiX0PRuKEgTlaObKDjZIHdP2F_udJMLIJEHuxuQR2ef8GA8XYEbFBjX12s2R3vtZtIjM9zuKW0lDPmZmlIYnPslNpZk/s1600/283660120a23a6a61c426b996a1c5a18.jpg" height="400" width="320" /></a> </div>
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<span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;">Part One explores the many benefits of adopting a whole-food, plant-based diet, and explains how and why it creates and supports vibrant health. Part Two outlines a comprehensive four-week plan and walks readers through each stage of the transition, including a pantry purge. Fear not, vegan friends, this is no <i>slouch into</i> vegan eating plan. This is eating healthfully and deliciously and regaining our health starting <i>right now </i>and being fully supported in the process<i>. </i></span></span></span></span></span></span></span></span></span></span></span></span></span>Culminating </span>in
100 easy-to-prepare recipes by Del Sroufe and
Darshana Thacker and colorful eye-appealing photos by Tina Rupp, the journey
to delectable, whole-food, plant-based eating is made delightfully
simple and fun! From breakfast right through to after-dinner dessert, readers are treated to taste-tempting recipes like Multigrain Pancakes with Fresh Berries, Beets and Barley Salad, Polenta Curry, and Chocolate Raspberry Parfaits. Here are just a few of the dishes I made from the wonderful recipes in <a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan</i></a>:<br />
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Potato-Vegetable Chowder—Who doesn't love a great chowder? This one is seasoned with thyme and is creamy, nurturing, and delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMy2TMEw_5t2qCsgNbehknhTFocuBl-fI3zWFCilPIzAaRfdY8B8BZj94WfAaFeePRRZJ65xV8Yjit376Hkp4ZK7epL2xgAoysX5tXGfYYeKVWpZ-o8ChU7sA8XYgePYA8ZsYA/s1600/FOKP+Best+Chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMy2TMEw_5t2qCsgNbehknhTFocuBl-fI3zWFCilPIzAaRfdY8B8BZj94WfAaFeePRRZJ65xV8Yjit376Hkp4ZK7epL2xgAoysX5tXGfYYeKVWpZ-o8ChU7sA8XYgePYA8ZsYA/s1600/FOKP+Best+Chowder.jpg" height="320" width="320" /></a></div>
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Close your eyes, and imagine you are tasting a spoonful of this wonderfully warming soup. <br />
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The Penne with Tomato-Mushroom Cream Sauce was a snap to put together and oh, so delizioso! <br />
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This hearty Lentil-Vegetable Stew really hit the spot on one of the coldest days of season so far.<br />
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<span style="font-family: inherit;"><span id="goog_720903856" style="font-size: normal;">Tonight, I'm going to prepare Roasted Stuffed Winter Squash, so I thought I'd share this lovely recipe with you, too. It sounds so perfectly warming, tasty, and filling on such a chilly day! The recipe is from <span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><i><a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet</i></a></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> by Alona Pulde, MD, and Matthew Lederman, MD copyright ©2014 by Monica Beach Enterprises, LLC. It is reprinted here with the kind permission of Touchstone, A Division of Simon & Schuster, Inc.</span></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIH_6ktFKlMPCN5trsmZKGDboBB6DbYf8rVl-asZcKaWpdU6jIbH7ERXw76npOwacKbmmwcgsI2GAGP2cMQvLMoU0cbku6WREk57PQPXj4GWveY59CIY-VxDQky8t_0BqQ9Hcs/s1600/stuffed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIH_6ktFKlMPCN5trsmZKGDboBB6DbYf8rVl-asZcKaWpdU6jIbH7ERXw76npOwacKbmmwcgsI2GAGP2cMQvLMoU0cbku6WREk57PQPXj4GWveY59CIY-VxDQky8t_0BqQ9Hcs/s1600/stuffed.jpg" height="400" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo ©2014 by Tina Rupp</td></tr>
</tbody></table>
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<span style="font-family: inherit;">Roasted Stuffed Winter Squash</span>
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<div class="MsoNormal" style="margin: 0.1pt 0in;">
<i>Winter squashes, such as acorn and butternut, can be tricky to work with because their
tough skin is hard to peel. Preparing squash this way -- stuffed with a savory
filling and roasted -- puts that sturdy shell to good use. The rice should be
quite moist after it cooks in step 3; it provides good contrast to the squash
and helps the stuffing mixture stay together without becoming chewy or dry
during baking. ~ Darshana Thacker</i></div>
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<div class="MsoNormal" style="margin: 0.1pt 0in;">
<span style="font-family: Times;">Makes 4
stuffed squash halves</span></div>
<div class="MsoNormal" style="margin: 0.1pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 0.1pt 0in;">
<span style="font-family: Times;">Ingredients: </span></div>
<div class="MsoNormal" style="margin: 0.1pt 0in;">
<span style="font-family: Times;">2 medium acorn
squash<br />
½ cup wild rice medley<br />
1 cup low-sodium vegetable broth, plus more as needed<br />
½ medium red onion, finely chopped<br />
1 teaspoon garlic powder<br />
1 teaspoon ground ginger<br />
1½ teaspoons dried rosemary<br />
½ cup finely chopped carrot<br />
½ cup finely chopped red bell pepper<br />
½ cup small broccoli florets<br />
½ cup small cauliflower florets<br />
¼ teaspoon freshly ground black pepper<br />
Sea salt<br />
3 tablespoons pine nuts</span></div>
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<div class="MsoNormal">
<span style="font-family: Times;">Directions:</span></div>
<div class="MsoNormal">
<span style="font-family: Times;">1. Cut each acorn squash in half through the stem. Trim
the stem and remove and discard the seeds (keep the skin on).</span></div>
<div class="MsoNormal">
<span style="font-family: Times;">2. Bring a large saucepan or pot of water to a boil. Add the squash halves
and cook until the squash is slightly soft when pierced with a fork, 15 to 20
minutes. Remove from the water and drain well. Set aside until cool enough to
handle.</span></div>
<span style="font-family: Times;">3. Meanwhile,
bring 1½ cups water to a boil in a small saucepan. Add the wild rice medley and
cook, covered, over medium heat for 25 minutes. (Alternatively, follow the
cooking instructions on the rice package, using a bit more water than called
for so that the rice is moist after steaming.) Remove from the heat and set
aside.</span><br />
<span style="font-family: Times;">4. Use a
spoon to scoop out the inner edges of each cooled squash half to create a wider
and deeper hollow for the stuffing; leave about half of the squash flesh
attached to the peel. Reserve the scooped-out squash flesh for the stuffing.
Set the squash shells aside.</span><br />
<span style="font-family: Times;">5. Preheat
the oven to 350°F.</span><br />
<span style="font-family: Times;">6. In a
skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger,
and rosemary. Cover and bring to a boil over high heat. Reduce the heat to
medium and cook, covered, until the onion is translucent, about 10 minutes,
stirring occasionally.</span><br />
<span style="font-family: Times;">7. Add
the carrot, cover, and cook for about 10 minutes. Add the bell pepper,
broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until
the vegetables are tender, about 10 minutes more.</span><br />
<span style="font-family: Times;">8. Add
the reserved squash flesh and wild rice. Use a wooden spoon to mix the stuffing
together; it should be a bit creamy. If all the liquid has dried up, add about
¼ cup broth or as much as is needed to make it slightly creamy. Taste and
adjust the seasoning. Remove from the heat.</span><br />
<span style="font-family: Times;">9. Arrange
the acorn squash shells on a baking sheet and divide the stuffing evenly among
them. Sprinkle the pine nuts on top.</span><br />
<span style="font-family: Times;">10. Bake
until the pine nuts are browned and the stuffing is heated through, about 20
minutes. Remove from the oven and let stand for a few minutes before serving.
Serve hot.</span><br />
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<span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;">Congratulations
to everyone involved with the creation of </span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><i><a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan</i></a>,</i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> which was recently
chosen as an Apple Best of 2014 selection!</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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The best review I've read for this book appears on <span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><i><a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan Amazon page.</i></a></i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> Reader Lani Muelrath writes: "The new Forks Over Knives book is like a visit with the kind plant-based
doctor you wish you had. The doctor who is keenly interested in your
health and well-being, assumes you actually ARE interested in taking
practical steps – instead of pills – to be healthier. The doctor who
believes you do have the drive to make better choices. The doctor who
appeals to and honors your intelligence about it all." And in the words of <span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;">T. Colin Campbell, PhD,<b> </b>author of <i>The China Study, </i></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Times New Roman;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; border-spacing: 0px; text-align: -webkit-auto;"><span style="border-collapse: separate; 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border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><span style="border-collapse: separate; border-spacing: 0px;"><i> <a href="http://www.amazon.com/gp/product/1476753296/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1476753296&linkCode=as2&tag=hungr0af-20&linkId=5FKOANSMZ3IRGV75"><i>The Forks Over Knives Plan</i></a> </i>is </span></span></span></span></span></span></span></span></span></span></span></span></span></span>"a smart, user-friendly 'how-to' book on using whole, pla<span style="background-color: white;">nt-based foods."<b> <span style="color: #351c75;">Enter now to win a copy for yourself or someone you love</span></b> by leaving a comment below, and then follow the Rafflecopter prompt to complete your entry.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="background-color: white;"><span style="font-family: Times New Roman;"><span style="border-collapse: separate; 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</span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com25tag:blogger.com,1999:blog-32730031.post-20554225438769782042014-12-03T09:48:00.001-08:002015-03-16T09:58:41.083-07:00Vegan Casseroles Review and GiveawayA truly great cookbook is filled with easy-to-follow recipes that ensure perfect results every time, while at the same time inspiring home cooks to experiment, explore, and elaborate. Julie Hasson's terrific new book, <a href="http://www.amazon.com/gp/product/0762448849/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762448849&linkCode=as2&tag=hungr0af-20&linkId=UAF4R3G7BT4PUPAQ"><i>Vegan Casseroles</i></a>, is that and more.<br />
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Aside from the occasional holiday noodle kugel I enjoyed at my grandmother's house, I don't think I ever ate anything resembling a casserole as a kid. I know my mom never made one. (Not even with the help of Hamburger Helper.) So the word 'casserole' intimidated me. I thought it was some kind of fancy-schmancy style of cooking, rather than the simple, hearty fare that it is.<br />
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Because I never thought of a lasagna as a casserole, it was one of the very first one-dish meals I ever endeavored to make. Since making a lasagna for the first time can be an intimidating cooking endeavor (it was for me!), this only added to my trepidation concerning the mysterious "casserole." After years of trial and error, I came to believe that my "famous" Spinach Lasagna was as close to culinary perfection as a home cook could get. But Julie's Zucchini Basil Lasagna is over-the-top delicious and one-up on my recipe! It is not only sublimely delicious, it also comes together in a snap! For a hint of "meatiness," I added <a href="http://eatneat.com/">neat Italian Mix</a> to the zucchini filling and perhaps a bit extravagantly, I also melted some Daiya Mozzarella Shreds over the top. I have since made this dish without the additions, and even though I'm not a huge zucchini fan, it was super yummy.<br />
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Take a perfect golden cornbread recipe and a deliciously smoky sloppy Joe recipe, and <i>voila!</i> you get Julie's scrumptious Sloppy Joe Cornbread Casserole. Instead of TVP, I used <a href="http://eatneat.com/">neat Original Mix</a> made with pecans, garbanzo beans, gluten-free grains and spices. It's a wonderful, gluten- and soy-free alternative to textured vegetable protein. This dish is as down-home, comforting, and nurturing as any meal I've ever enjoyed. And it was even more delectable reheated for lunch the next day!<br />
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After not consuming any sweets for more than three weeks, the recipe for Cranberry Apple Crumble was calling to me. And WOW! was it ever-so-yummy right out of the oven! The intoxicating aroma that spread throughout my house in waves of heavenly bliss beckoned me to taste that first forkful of deliciousness. It was worth the wait! And while it would have been amazing topped with a scoop of vegan vanilla ice cream, this dessert was sublime all on its own.<br />
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The next recipe I'm going to sink my teeth into is Mujadara, an ancient Arabic dish made with rice, onions, and lentils. (The earliest recorded Mujadara recipe dates back to the year 1226.) I'm sharing Julie's Mujadara casserole here, so you can make it, too! The tantalizing recipe <span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">from </span><span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><a href="http://www.amazon.com/gp/product/0762448849/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762448849&linkCode=as2&tag=hungr0af-20&linkId=UAF4R3G7BT4PUPAQ"><i>Vegan Casseroles</i></a> © 2014 by Julie Hasson </span>is reprinted here with the kind permission of Running Press, a member of the Perseus Book Group.<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9MABruyIPOdzAibwQoTRW4wt7rtWnu-ydIWaYyzLWad91KBgoC9osw2kBVwTj4no1GAOsewWQmjeUoEeYRN9Fg0XJwjg5G9TYh2hLKgKIH8RBu3qZMoOfIYnWCidoeNb2g2O/s1600/Mujadaracropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9MABruyIPOdzAibwQoTRW4wt7rtWnu-ydIWaYyzLWad91KBgoC9osw2kBVwTj4no1GAOsewWQmjeUoEeYRN9Fg0XJwjg5G9TYh2hLKgKIH8RBu3qZMoOfIYnWCidoeNb2g2O/s1600/Mujadaracropped.jpg" height="400" width="346" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo ©2014 Felicia Perretti</td></tr>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Mujadara </span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Serves 4 to 6</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 tablespoon olive oil</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 large yellow or sweet onion, cut in half and thinly sliced</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">½ teaspoon sea salt</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">¾ cup brown lentils</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">¾ cup uncooked brown or white basmati rice</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">1 teaspoon ground cumin</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">4 cups steaming-hot vegetable broth, or 4 cups steaming-hot water with 1 to 11/2 tablespoons vegan chicken base, such as Better Than Bouillon, or to taste</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Salt and freshly ground black pepper to taste</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Minced fresh parsley, for garnish</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion and sprinkle with the salt. Cook for 5 minutes, stirring as needed. Reduce the heat to medium and continue cooking, stirring occasionally, for about 25 minutes, or until the onions are a deep brown color.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Meanwhile, preheat the oven to 400°F. Grease a 13 x 9-inch glass or ceramic baking dish.</span></div>
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<span style="font-family: Times; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Scoop the caramelized onions into the prepared baking dish. Stir in the lentils, rice, cumin, and hot vegetable broth. Cover the baking dish tightly with a double layer of aluminum foil and bake for 1 hour, if using white basmati rice, or 75 minutes if using brown basmati rice, until the rice and lentils are tender and have absorbed all of the liquid. Add salt and pepper to taste and sprinkle with minced parsley.</span><br />
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<span style="font-family: inherit;">If you'd like to create flavorful, one-dish-wonderful meals you'll want to enjoy over and over again, get yourself a copy of <a href="http://www.amazon.com/gp/product/0762448849/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762448849&linkCode=as2&tag=hungr0af-20&linkId=UAF4R3G7BT4PUPAQ"><i>Vegan Casseroles!</i></a> And <b>if you'd like to <span style="background-color: white;">win</span> a copy </b>for yourself or someone on your gift list, simply leave a comment below telling me about your memory of the first casserole you've ever eaten, and then follow the comment prompt in the Rafflecopter box. (This step is mandatory for entry.) After you leave a comment, you can earn additional entries by following any or all of the other Rafflecopter options. I'll be selecting one lucky winner at random.* Good luck!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: xx-small;">*Sorry international friends, this giveaway is open only to U.S. residents. </span></span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com42tag:blogger.com,1999:blog-32730031.post-19970269712947567912014-10-28T10:45:00.000-07:002014-10-28T10:45:06.293-07:00Vegan Without Borders Review and GiveawayAnother winning collection of recipes from the amazingly prolific Robin Robertson!?! I can hardly believe it! Her latest title, <a href="http://www.amazon.com/gp/product/1449447082/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449447082&linkCode=as2&tag=hungr0af-20&linkId=4N24FHTEVM5EGSIM" target="_blank"><i>Vegan Without Borders</i></a> is a gorgeous hardcover book abundant with delectable, easy-to-prepare recipes from around the globe. When flipping through all the pages of tantalizingly beautiful Sara Remington photos, you're going to have an extremely tough time choosing which recipes to sink your teeth into first. I know I did. In a clever twist on the book's title, you'll also find <span style="color: #cc0000;">c</span><span style="color: orange;">o</span><span style="color: #f1c232;">l</span><span style="color: lime;">o</span><span style="color: cyan;"><span style="background-color: white;">r</span></span><span style="color: blue;">f</span><span style="color: #674ea7;">u</span><span style="color: purple;">l</span><span style="color: magenta;">l</span><span style="color: #a64d79;"><span style="background-color: white;">y</span></span> bordered pages on the front and back covers and sprinkled throughout the book, which evoke a feeling of the many cultures and cuisines featured. The wonderfully crafted book design will lure you into taking your palate on an around-the-world adventure.<br />
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I "traveled" first to Spain with a delightful recipe for Vegetable Paella. This hearty stew is delicately seasoned with saffron and smoked paprika. Eggplant and artichoke hearts are delicious alternatives to the meat and seafood typically found in paella. And as Robin suggests in the headnote for this recipe, the next time I make this luscious dish, I think I'll add some baby bellas, too.<br />
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The real test of a good feta cheese stand-in for me is whether or not it lives up to fond memories of my favorite Persian breakfast of feta, walnuts, and raisins with warm pita bread. Feta, which originated in Greece, is a salty, crumbly, briny, curdlike white cheese made from sheep and goat's milk. It is also popular in Middle Eastern and Eastern European cuisines. Enjoyed with a cup of nice, hot tea, Robin's recipe is made from tofu and had just the right balance of saltiness from miso and briny"ness" from olive oil and lemon juice to take me back in time.<br />
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I'm sure that monks would swoon over Robin's Temple Soup, and so will you! This hearty, flavorful dish known as <i>kenchinjiru </i>in Japan, is an example of <i>shojin ryori</i>, or Buddhist temple food, a style of cooking based on compassion for all living beings and emphasizing seasonal vegetables and soy foods. There's a boatload of delicious nutrition in every spoonful of this soup made with kabocha squash, carrots, sweet potato, edamame, spinach, tofu, and shiitake mushrooms simmering in a luscious broth.<br />
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Robin's colorful recipe for Kung Pao Seitan and Eggplant was a big hit at our house. With a delightful array of flavors and textures, this vibrant dish is far superior to the classic Szechuan Kung Pao chicken dish so ubiquitous in Chinese restaurants. And I never knew that Kung Pao could be served with cashews instead of peanuts. YUM!<br />
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No trip around the world is complete with a sampling of desserts, and the photo and recipe for Mango and Rice Verrines reminiscent of Thai sticky rice were irresistible. Unlike most rice pudding recipes, this one starts with cooked Jasmine rice, which means you don't have to labor over the stove endlessly stirring! I'm so in love with this recipe, I'm sharing it below. <br />
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</style> The following recipe for Mango and Rice Verrines from <a href="http://www.amazon.com/gp/product/1449447082/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449447082&linkCode=as2&tag=hungr0af-20&linkId=4N24FHTEVM5EGSIM" target="_blank"><i>Vegan Without Borders</i></a> by <a href="https://www.blogger.com/null" name="_GoBack">Robin Robertson</a> ©2014 is reprinted with the kind permission
of Andrews McMeel Publishing, LLC.<br />
<br />
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<i><span style="font-family: Times;">These luscious rice pudding parfaits were inspired by my
favorite rice dessert: the mango and sweet sticky rice of Thailand.
Traditionally, this dessert is served on a plate with a scoop of
coconut-infused rice surrounded by slices of mango. My version opts for a more
unusual presentation, by layering the ingredients in clear glass dessert or
parfait bowls or wineglasses. Verrine originally referred to a small glass
container with no base that could hold a layered appetizer or dessert, which
allows for a vertical and visually appealing presentation.</span></i></div>
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1 (13.5-ounce) can
unsweetened coconut milk</div>
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½ cup natural sugar
(try organic coconut sugar)</div>
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2½ cups cooked
jasmine rice</div>
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1½ teaspoons vanilla
extract</div>
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⅛ teaspoon salt <br />
2-3 ripe fresh mangoes, peeled, pitted, and finely chopped<br />
¼ cup roasted
unsalted peanuts or cashews, crushed<br />
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In a large saucepan, combine the coconut milk and sugar, and bring almost to a boil, stirring to
dissolve the sugar. Add the cooked rice, vanilla, and salt, and simmer over medium-low heat for 15 minutes, or until desired consistency is reached,stirring occasionally. Set aside to cool. Spoon a small amount of the rice into
the bottom of 4 clear dessert or parfait glasses (wineglasses are good for this). Top each with a layer of chopped mango, followed by another layer of rice, until the ingredients are used up (or the glasses are nearly full). Sprinkle the tops with the crushed nuts. Refrigerate until serving time. Serve
chilled.</div>
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following the prompt in the Rafflecopter box. (This step is required for
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After you leave a comment, you can earn additional entries by
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com38tag:blogger.com,1999:blog-32730031.post-33358928033047048972014-10-07T09:38:00.002-07:002014-10-07T10:01:24.457-07:00Sara Bella Upcycled Review and GiveawayWhat happens to the 1 trillion single-use
plastic bags that are used worldwide each year? While some are reused, most end up in landfills or become litter that gets entangled in trees, chokes animals who are tempted to ingest them, or floats
off in waterways, often suffocating or poisoning sea creatures. And plastic bags can take up to a thousand years to decompose—still leaving behind toxic particles, even after they break down.<br />
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Think about it: About a million plastic bags are used <i>every minute. </i>In the US, some states, like New York, enable consumers to recycle plastic bags, including frozen food bags. Here in the city where I live, plastic shopping bags have been banned, but a plastic bag ban merely shifts production to paper bags and
compostable bags, both of which also have dire environmental consequences. And even with the plastic shopping bag ban in my city, we have no recycling method for frozen food bags, so they continue to make their way into landfills and cause devastating harm to animals. According to the <a href="http://speakupforthevoiceless.org/2014/09/24/plastic-bag-syndrome/" target="_blank">International Animal Rescue Foundation</a>, the damage plastic bags cause to wildlife is catastrophic:<br />
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<i>Plastic bags are made of polyethylene and polyethylene is a petroleum product. When animals consume such plastic bags they are then poisoned by the chemicals within that bag as it passes through the animals digestive system or they simply choke to death. In many case animals stomachs and intestines become so clogged with plastic bag waste that many die just from this complaint. Plastic bags are often mistaken as food by marine mammals such as turtles that believe a floating bag is prey such as jelly fish. 100,000 marine mammals die yearly by eating plastic bags.</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgam_2aiWBL4leGXOimc-hnf6uJv8sBOprWKSQdmH7aceZijnLCOCgWsRQIZ9YW3kTFVCmNkPTPcEwZNFksmu9j2Wi0rsCWHvahwhnotzAiYvR5hZeoO35CrntDCyNaclqHajED/s1600/turtleplasticbag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgam_2aiWBL4leGXOimc-hnf6uJv8sBOprWKSQdmH7aceZijnLCOCgWsRQIZ9YW3kTFVCmNkPTPcEwZNFksmu9j2Wi0rsCWHvahwhnotzAiYvR5hZeoO35CrntDCyNaclqHajED/s1600/turtleplasticbag.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Turtle mistaking a plastic bag for a jellyfish. Photo credit: <span class="irc_su" dir="ltr" style="text-align: left;">©npwsnorthernmarine</span></td></tr>
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A cultural shift away from the use-and-toss culture is the better solution. A single reusable bag can eliminate hundreds (if not thousands) of plastic bags. One enterprising entrepreneur combines art and ingenuity to tackle the problem head-on. Artist/designer Sara Weiner "rescues" plastic bags and banners and turns them into functional upcycled products that are as beautiful as they are green. At her Bend, Oregon studio, she creates colorful handbags, totes, wine carriers, wallets, zip pouches, bibs, purses, messenger bags, and even very cool fashion wear from plastic bags and banners that otherwise would have contributed to the plastic-bag crisis.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvRuXSyPA6erm_-O0uaf5HeI1RlYRcJ4_n15GkDQfuIUUlR4O1V4AYRYSpLm6X7ZPYBqgXItBY_tjzOHWY5z1A8ejnreEvyxY_GSeEg3P4QY-9YR2XSBXqkcK-lDdsFyRtZQa/s1600/5235795187_f2febf79b6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvRuXSyPA6erm_-O0uaf5HeI1RlYRcJ4_n15GkDQfuIUUlR4O1V4AYRYSpLm6X7ZPYBqgXItBY_tjzOHWY5z1A8ejnreEvyxY_GSeEg3P4QY-9YR2XSBXqkcK-lDdsFyRtZQa/s1600/5235795187_f2febf79b6.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upcycled Designer Trench Coat Photo Credit: Tambi Lane</td></tr>
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You can feel truly wonderful about purchasing something lovely from <a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled</a> for yourself or someone you love, because 95% of every item is made with upcycled plastic. And the process for making all of <a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled’s</a> products is marvelously low-tech. They turn recycled plastic bags into "fabric" by fusing the bags together in layers. Feeling creative? You can even make your own upcycled fabric with the simple instructions you'll find on <a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled's website </a>or if you're in Bend, you can take a fun two-hour class and learn how to fuse plastic bags to create beautiful material! <br />
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As an artist, I deeply appreciate the creativity that goes into each and every <a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled</a> design. All of the products are fun and fashionable, and no two are alike. I got myself a <a href="http://www.sarabella.com/product/veggie-box-tote/#.VDMNFuctdNE" target="_blank">Veggie Box Tote</a>, and I am thoroughly delighted with not only its beauty and functionality, but its durability. So many of my reusable shopping bags have fallen apart quickly. Recently, one of the handles on my favorite Whole Foods bag fell apart right in the middle of the parking lot, as I was carrying my groceries from the store to my car. I thought that kind of thing only happened with the handles on paper grocery bags. I wasn't expecting to have to scramble under cars on all fours retrieving cans of tomatoes and garbanzo beans in the rain. Now I feel not only colorful and classy, but safe and secure strutting down grocery store and parking lot aisles with my new <a href="http://www.sarabella.com/product/veggie-box-tote/#.VDMNFuctdNE" target="_blank">Veggie Box Tote</a>!<br />
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<a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled’s</a> Veggie and Fruity Box Totes are the perfect size for my Saturday farmer's market haul! They are smaller than the large totes, but they are roomy enough for a bounty of delicious goodness!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkW6hRKHVSP8mUlZPy3P4Z4Tbt-DP_NwosZw0OWhzfjoKZ9XYOeuYSbQVsHvQi-QcTzu9AfqzCWEn6zDwhPgKrWZDJcP2bHGRg_e3kH9ilgyE76ZTw960LhbQUEQU9C8MMOA2/s1600/get-attachment-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkW6hRKHVSP8mUlZPy3P4Z4Tbt-DP_NwosZw0OWhzfjoKZ9XYOeuYSbQVsHvQi-QcTzu9AfqzCWEn6zDwhPgKrWZDJcP2bHGRg_e3kH9ilgyE76ZTw960LhbQUEQU9C8MMOA2/s1600/get-attachment-5.jpg" height="300" width="400" /></a></div>
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Here's another view. You may notice that the Fruity Box Tote is empty, and if you look closely, you can see the tag still attached to one of the handles inside the bag. That's because I'm giving it away to one lucky reader! And that reader could be YOU!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgA2w8dA-ol90hNeTMRqObq7g1ADaK9G14L0L_Wj7OybQQ2XanMaIhxwX8rNHyQe176EI-UFnJgso29JqAZB3w1HCwis2cJVoO2FhT5KZbEvLnNMzT4tEx8ZVZ_hUin3-VQOO/s1600/get-attachment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgA2w8dA-ol90hNeTMRqObq7g1ADaK9G14L0L_Wj7OybQQ2XanMaIhxwX8rNHyQe176EI-UFnJgso29JqAZB3w1HCwis2cJVoO2FhT5KZbEvLnNMzT4tEx8ZVZ_hUin3-VQOO/s1600/get-attachment.jpg" height="300" width="400" /></a></div>
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Simply visit <a href="http://sarabella.com/" target="_blank">Sarabella's website</a>, have fun browsing around and looking at all the pretty things, and then leave a comment below telling me which item(s) you find most intriguing. (Me? I'd LOVE one of those pretty aprons featured in the flash on the home page!) I'll select one winner at random to receive the lovely new Fruity Box Tote pictured above! As always, follow the Rafflecopter comment prompt to enter the giveaway, and if you want to increase your chances of winning with additional entries, you can follow any or all of the other prompts, too.* Good luck! <br />
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For more information about <a href="http://sarabella.com/" target="_blank">Sara Bella Upcycled</a> and to peruse all the pretty things, visit their retail store and
workshop in Bend's Maker's District at: 1234 NE 1st
Street or visit their <a href="http://sarabella.com/">website.</a><br />
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<span style="font-size: x-small;">*Sorry, international readers. The giveaway is open only to readers with a US postal address.</span><br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url("data:image/png; border: medium none; cursor: pointer; display: block; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 446px; width: 40px; z-index: 8675309;"></a>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com12tag:blogger.com,1999:blog-32730031.post-52002669791184345502014-09-15T07:24:00.003-07:002015-03-09T11:34:31.951-07:00Plant Power Review and GiveawayI am a Nava Atlas fan. I own, love, and have reviewed two of her earlier books, <a href="http://www.amazon.com/gp/product/1402785887/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1402785887&linkCode=as2&tag=hungr0af-20&linkId=S2KLW3Y25RR4KXZO" target="_blank"><i>Wild About Greens</i></a> and <i><a href="http://www.amazon.com/gp/product/1402780052/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1402780052&linkCode=as2&tag=hungr0af-20&linkId=PDCEZMJPNN7COOE5" target="_blank">Vegan Holiday Kitchen</a>.</i> I'm also honored to be a contributor on her wonderful website, <i><a href="http://vegkitchen.com/" target="_blank">VegKitchen</a>.</i> Her latest book, <a href="http://www.amazon.com/gp/product/0062273299/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0062273299&linkCode=as2&tag=hungr0af-20&linkId=6ATDTWVWNR3E76VW" target="_blank"><i>Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes</i></a> is destined to become a vegan classic. With jaw-droppingly exquisite photos from gifted vegan food photographer, <a href="http://bittersweetblog.com/" target="_blank">Hannah Kaminsky</a>, readers will have a tough time deciding which vibrantly colorful recipe to make first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARa-1dS-X2V2EhElrL0w7fEwfNQbWYA32iqi9HGI4dc-bteXArGRcatdiY54jZr0TguwfucO1lQiMMF_koCCwy1PyIUhwUcirn9LBSa275TM4SnrY4bvhkYVPmHbdA1AVHEZd/s1600/-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARa-1dS-X2V2EhElrL0w7fEwfNQbWYA32iqi9HGI4dc-bteXArGRcatdiY54jZr0TguwfucO1lQiMMF_koCCwy1PyIUhwUcirn9LBSa275TM4SnrY4bvhkYVPmHbdA1AVHEZd/s1600/-1.jpg" height="400" width="323" /></a></div>
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Whenever I crack open a new cookbook, I find it hard to choose which recipe to make first. I'm so excited, I want to try them all! This time, my bountiful harvest of apples decided for me, and I've been enjoying lots of Green Smoothies with Banana and Apple for breakfast. It's such a naturally light, sweetly delicious, and nutritious way to start the day. And it's such a lovely shade of green!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eXTgFRCwd6Y2jYbtI9K37z7afQfEWDJLmAap8ePRAZz_qfhluQEKdg1iGr2PeFxjz_NhfPkYlSDWwMckiMDm2vPtVyRfNHP6zmQnmouArdGnP_qpiVMeNiX9byFWPRTvG3Y7/s1600/Plant+Power+Apple+Smoothie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eXTgFRCwd6Y2jYbtI9K37z7afQfEWDJLmAap8ePRAZz_qfhluQEKdg1iGr2PeFxjz_NhfPkYlSDWwMckiMDm2vPtVyRfNHP6zmQnmouArdGnP_qpiVMeNiX9byFWPRTvG3Y7/s1600/Plant+Power+Apple+Smoothie+1.jpg" height="400" width="338" /></a></div>
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Serendipity is when you're thumbing through the pages of a new cookbook, land on a photo that whets your appetite so strongly your tummy starts to growl, and you find that you have ALL of the ingredients on hand to make it! That's exactly what happened when I eyed Hannah's gorgeous photo of Nava's Chickpea and Kale Sandwich Spread. While my photo doesn't come close to capturing the recipe in all of its lusciousness, I can honestly say that after eating this sandwich, every time I look at my own photo I start to salivate a little. With every bite, a savory combination of curry, cumin, mustard, and dill danced deliciously together in my mouth.<br />
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It's a challenge getting my husband, Mark to consume enough food to ensure that he's eating enough calories. Fortunately, he loves pizza and pasta. (Good for his waistline, not so much for mine.) More and more I've been cooking without oil, preferring to eat my fats in their whole-food form. So I really appreciate that Nava gives readers the option of sautéeing with oil, vegetable broth, or water, and gives the appropriate measurement for each. I joyfully dug into her recipe for Pasta with Hearty Lentil and Spinach Sauce (choosing the vegetable broth method). Served with a side salad and toasted ciabatta, this peasant-inspired meal was molto buono, and Mark eagerly asked for a second helping!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLcue7o3BTaB5A1t83a1eIayT9rhWqDWpINHv4_K1HV3ElZfDtq6TEn0YyKXyv2OJJcNoLV3QugEKemO-R1-JcHPxdBTbtFGNtQuukhL4i1_XwTW5hg9gtv8SfFuEJcDTXk80/s1600/Plant+Power+Lentil+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLcue7o3BTaB5A1t83a1eIayT9rhWqDWpINHv4_K1HV3ElZfDtq6TEn0YyKXyv2OJJcNoLV3QugEKemO-R1-JcHPxdBTbtFGNtQuukhL4i1_XwTW5hg9gtv8SfFuEJcDTXk80/s1600/Plant+Power+Lentil+2.jpg" height="400" width="300" /></a></div>
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Crumbled tempeh and chopped walnuts seasoned with chile and sweet paprika are at the heart of these scrumptious Tempeh and Walnut Soft Tacos. Their meaty texture and picante flavor will delight ominivores and vegans alike. We enjoyed this dish accompanied by Nava's Southwestern Flavored Kale Salad with tomatoes, avocado, red bell pepper, and corn topped with a creamy Cilantro-Lime Dressing.<br />
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I'm a sucker for Asian sweet and sour dishes, and the recipe I'm most anxious to try next is the Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh. I'm sharing Hannah's gorgeous photo along with Nava's recipe below, so we can all try it together. If you make it, please let me know what you think!<br />
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The recipe for Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh by Nava Atlas ©2014 is reprinted with the kind permission of HarperOne.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsIJOkgp_HatlKRoJATaQFINbHa6QMSUiXAhz0UTgMyOGj2gXbwO-RcPE_QNdXcpW_BLisgZ6z4xAjlOUHpuLeLjMXeaqvmhTq_-r2XQhn_nbbxBDjCgSh_PXF_QqZXrFiviY/s1600/Plant+Power+Hannah+Sweet+Sour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsIJOkgp_HatlKRoJATaQFINbHa6QMSUiXAhz0UTgMyOGj2gXbwO-RcPE_QNdXcpW_BLisgZ6z4xAjlOUHpuLeLjMXeaqvmhTq_-r2XQhn_nbbxBDjCgSh_PXF_QqZXrFiviY/s1600/Plant+Power+Hannah+Sweet+Sour.jpg" height="400" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="text-align: start;">Photo ©2014 by </span><a href="http://bittersweetblog.com/" style="text-align: start;" target="_blank">Hannah Kaminsky.</a></span></td></tr>
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This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. Serves 6.<br />
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1 tablespoon safflower or other high-heat oil, or 1/4 cup vegetable broth or water<br />
1 pound seitan, cut into bite-size chunks, or one 8-ounce package tempeh, diced<br />
1 medium onion, quartered and thinly sliced<br />
2 to 3 cloves garlic, minced<br />
2 large broccoli crowns, cut into bite-size pieces<br />
2 medium red bell peppers, cut into 1-inch pieces<br />
1 medium zucchini or yellow squash, halved lengthwise and cut into 1/2-inch chunks<br />
2 medium ripe fresh tomatoes, diced<br />
2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained and liquid reserved<br />
Sweet-and-Sour Sauce (recipe below)<br />
Hot cooked rice, quinoa, or noodles<br />
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Optional Toppings:<br />
Chopped cashews or walnuts<br />
Reduced-sodium natural soy sauce or tamari<br />
Sriracha or other Asian hot sauce<br />
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Heat half the oil, broth, or water in a stir-fry pan or wok. Add the seitan or tempeh and stir-fry over medium-high heat until lightly browned, stirring frequently, about 5 minutes. Transfer to a plate and set aside.<br />
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Heat the remaining oil, broth, or water in the pan. Add the onion and sauté over medium heat until golden. Turn up the heat; add the garlic, broccoli, and bell peppers and stir-fry for 5 minutes.<br />
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Stir in the zucchini and stir-fry just until everything is tender-crisp, about 2 minutes longer, then stir in the tomatoes and pineapple chunks.<br />
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Stir in the sauce and cook until it thickens. Taste and adjust the sweet-sour balance with more agave and/or vinegar (as called for in the sauce recipe) to your liking.<br />
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Serve at once over hot cooked grains or noodles. Pass around any of the optional items for topping individual portions.<br />
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Sauce: (Makes 1½ cups)<br />
½ cup fruit juice (pineapple juice works best — use reserved juice from canned
pineapple if using; mango juice or nectar is good, too)<br />
2½ tablespoons arrowroot or cornstarch<br />
½ cup vegetable broth or water<br />
¼ cup rice vinegar<br />
2 tablespoons reduced-sodium natural soy sauce or tamari, or to taste<br />
2 tablespoons agave nectar<br />
1 to 2 teaspoons grated fresh or jarred ginger
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Combine the fruit juice with the arrowroot in a mixing bowl and stir until dissolved. Add the remaining ingredients and whisk together.<br />
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Note: Why a pound of seitan but just 8 ounces of tempeh? Seitan is more moist and less dense; a pound of tempeh would be quite intense in this dish. But if you’re a big fan of tempeh and want a higher-protein dish, go for it—use two 8-ounce packages.<br />
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Nutrition information:
Per serving with seitan: Calories: 264; Total fat: 7g; Protein: 22g; Carbohydrates: 32g; Fiber: 4g; Sodium: 516mg<br />
Per serving with tempeh: Calories: 237; Total fat: 9g; Protein: 10g; Carbohydrates: 34g; Fiber: 6g; Sodium: 237mg<br />
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If you want to transform your kitchen, your plate, and your life with fresh and flavorful vegan recipes you'll want to enjoy over and over again, <a href="http://www.amazon.com/gp/product/0062273299/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0062273299&linkCode=as2&tag=hungr0af-20&linkId=6ATDTWVWNR3E76VW" target="_blank"><i>Plant Power</i></a> is the perfect book for you! Along with more than 150 delectable recipes, you'll find a guide to the benefits of a plant-powered life, nutrition basics, meal-planning strategies, and much more. And now you can win a copy of <a href="http://www.amazon.com/gp/product/0062273299/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0062273299&linkCode=as2&tag=hungr0af-20&linkId=6ATDTWVWNR3E76VW" target="_blank"><i>Plant Power</i></a> for yourself or someone you love. Simply leave a comment below, and then follow the prompt in the Rafflecopter box! (This step is required for entry.) After you leave a comment, you can earn additional entries by following any or all of the other Rafflecopter options. I'll be selecting one lucky winner at random.* Good luck!<br />
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com37tag:blogger.com,1999:blog-32730031.post-68189582382828296062014-08-26T10:23:00.001-07:002014-09-29T09:44:16.901-07:00The HappyCow Cookbook Review and Giveaway<i></i>With vegan eateries springing up everywhere (hello Omaha!), living and traveling as a vegan has gotten so much easier and lots more fun. A quick visit to the <a href="http://www.happycow.net/" target="_blank"><i>HappyCow</i> website</a> will point the way to veg restaurants from Milan to Minsk—complete with reviews from diners. And with the release of <a href="http://www.amazon.com/gp/product/1939529662/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1939529662&linkCode=as2&tag=hungr0af-20&linkId=LADMCJUM5K3L6SKY" target="_blank"><i>The HappyCow Cookbook</i></a>, now you can take your vegan palate around the world right from the comfort of your very own kitchen! I was excited to find recipes from some of my most favorite vegan
eateries like Café Blossom and Hangawi in New York City and Real Food
Daily in Los Angeles. Even more exciting was the opportunity to sample
fare from restaurants I have always wanted to visit but haven't had the
chance to, like Vertical Diner in Salt Lake City and Ain. Soph Ginza in
Tokyo. <br />
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Here in Eugene, OR, we've got our very own famous vegan restaurant, the Cornbread Cafe, which has the distinction of being the very first vegan restaurant to be featured on The Food Network's <i>Diners, Drive-Ins, and Dives!</i> I've been a fan of Cornbread Cafe's down-home, delectable vegan comfort food since it first opened as a food cart downtown on Oak Street. <br />
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It wasn't very long before Cornbread Cafe evolved from its humble beginnings as a food cart to a colorful, full-service restaurant complete with comfy diner-style booths and lunch counter. When friends visit from out of town, I can't wait to take them to Cornbread Cafe to experience the decadently delicious Eugenewich. Take a peek at my very own personal Cornbread Cafe photo gallery. Look closely—you may even see someone you know!<br />
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Cornbread Cafe is renowned for its incredible Eugenewich, pictured below. Also shown are several of its fabulous side dishes: (clockwise from top left to right) Mac Uncheese, Uncle Todd's Greens, Sassy Slaw, and just visible all the way over on the left is a hunk of my favorite side— Cornbread Cafe's scrumptious namesake cornbread.<br />
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To put it mildly, I'm cuckoo for Cornbread Cafe's signature cornbread. So when I flipped through the pages of <a href="http://www.amazon.com/gp/product/1939529662/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1939529662&linkCode=as2&tag=hungr0af-20&linkId=LADMCJUM5K3L6SKY" target="_blank"><i>The HappyCow Cookbook</i></a> and found the recipe for Skillet Cornbread along with recipes for the cafe's crispy-good Chicken Fried Tempeh and impossibly thin and delicious Tofu Omelet Sheets, I just about flipped! (I also just about kicked myself in the pants for recently getting rid of my cast-iron skillet.) But I made the cornbread in a muffin pan instead of a skillet, and it came out gorgeously golden and tasted every bit as delicious as the cornbread I've enjoyed so many times at the restaurant. With just a schmear of strawberry jam on my cornbread muffin...WOW! What a treat!<br />
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Following is the recipe for Cornbread Cafe's Skillet Cornbread reprinted with the kind permission of BenBella Books. A couple of notes: I avoid products containing palm oil, so I used vegetable oil instead of EB to grease the pan. And because I used a muffin pan instead of a cast-iron skillet, the cornbread was fully baked in only 17 minutes. (Be sure to use a toothpick to test your batch.)<br />
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Cornbread Cafe Skillet Cornbread<br />
Serves 6–10<br />
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1 to 2 tablespoons Earth Balance butter substitute <i>(I used vegetable oil)</i><br />
1 cup cornmeal (medium ground)<br />
1 cup unbleached all-purpose flour<br />
1⁄2 cup sugar<br />
2 teaspoons baking powder<br />
1 teaspoon sea salt<br />
1 cup soy or rice milk<br />
1⁄3 cup oil<br />
Egg replacer for 2 eggs (follow directions on box)<br />
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For the topping (optional):<br />
Earth Balance butter substitute <i>(I opted for strawberry jam)</i><br />
Agave syrup <i></i><br />
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Preheat the oven to 375 degrees. Put 1 or 2 tablespoons Earth Balance butter substitute (or other vegan margarine) into a 9" cast-iron skillet and put in the heated oven for about 10 minutes.<br />
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Add together the dry ingredients (through salt) in a large bowl and whisk together, combining thoroughly. <br />
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Set aside. In a separate bowl, whisk together all the wet ingredients (soy or rice milk through egg <br />
replacer). Add wet ingredients to dry and mix well, just until all of the dry mixture is incorporated with the wet. Some small lumps are okay.<br />
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Remove skillet from oven and coat bottom and sides with the melted Earth Balance. Pour (or scrape) <br />
batter into skillet, spreading evenly with rubber spatula. Bake for approximately 20 to 25 minutes in <br />
the middle of the center rack. Test the center of corn bread with a toothpick after 20 minutes. When the toothpick comes out clean without crumbs sticking to it, the corn bread is done. Let it cool for a few minutes and, if desired, serve with Earth Balance and agave syrup.<br />
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If you'd like to take your taste buds on a tasty trip around the world, get yourself a copy of <a href="http://www.amazon.com/gp/product/1939529662/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1939529662&linkCode=as2&tag=hungr0af-20&linkId=LADMCJUM5K3L6SKY" target="_blank"><i>The HappyCow Cookbook</i></a>. You'll soon be enjoying dishes like the Pistachio-Crusted Eggplant Napoleons from Millenium in San Francisco and Red Curry Tempeh Tempura from Veggies on Fire in the Netherlands. And now you can win a copy of <a href="http://www.amazon.com/gp/product/1939529662/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1939529662&linkCode=as2&tag=hungr0af-20&linkId=LADMCJUM5K3L6SKY" target="_blank"><i>The HappyCow Cookbook</i></a><i> </i>just by leaving a comment below and following the prompt in the Rafflecopter box! (This step is required for entry.)
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url("data:image/png; border: medium none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 2135px; width: 40px; z-index: 8675309;"></a>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com33tag:blogger.com,1999:blog-32730031.post-15961818895216842992014-08-06T07:55:00.000-07:002014-08-09T08:15:53.140-07:00Salad Samurai Review and Giveaway We eat lots of salads at our house, especially in the summertime. And while most people think of salad as a rather uninspired dish to be served "on the side," (or worse, as a chilled vehicle for consuming tuna, chicken, shrimp, or eggs), the artfully crafted plant-based culinary creations you'll find in <i><i><i><i><a href="http://www.amazon.com/gp/product/0738214876/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214876&linkCode=as2&tag=hungr0af-20&linkId=SRUW3BZXOJJWRKB6">Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-To-Make Salads You Don't Have To Be Vegan To Love</a></i></i> </i></i>will lay any such notions to rest. Made with a variety of vibrantly delicious whole-food ingredients, sumptuous dressings, and a cornucopia of tasty toppings, award-winning chef Terry Hope Romero elevates the art of salad making to soaring heights of satiety and yum. No longer will salads be relegated to the lowly side dish. Within the pages of <i><i><a href="http://www.amazon.com/gp/product/0738214876/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214876&linkCode=as2&tag=hungr0af-20&linkId=SRUW3BZXOJJWRKB6">Salad Samurai</a> </i></i>you'll find entrée-sized salads that will satisfy your hunger for a meal that is healthy, hearty, and delicious.<br />
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When you get the book into your hot little hands, do take the time to savor the spectacular, full-color photos. Because I flipped through all 180 pages just before bedtime one night, I found myself dreaming about Terry's Tempeh Reubenesque Salad and her Bacon, Kale, Tomato Bowl. And while my photos may not do justice to the recipes, here is my rendition of the BKT. This luscious concoction of kale, avocado, red onions, tomatoes, Tempeh Bacon Bites, and Coconut Bacony Bits (recipes included in the book!) in a tangy maple-Dijon vinaigrette was extremely filling and made my taste buds <i>very</i> happy.<br />
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Tip: It doesn't hurt to make friends with the nice people working in the produce department at your local store. Case in point: I was asking one of the produce managers at my neighborhood supermarket if he would be willing to mark down some organic bananas that had brown spots on them, which he was happy to do. Just then, a co-worker walked by, overheard our conversation, and asked me if I would like some super sweet organic corn he was about to mark down to 3 for $1. (Yes, please! I'll take them all!) That was not only lucky, but serendipitous, because I was planning to make the recipe for Mexican Roasted Corn Salad with Avocado (aka Esquites) from <i><a href="http://www.amazon.com/gp/product/0738214876/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214876&linkCode=as2&tag=hungr0af-20&linkId=SRUW3BZXOJJWRKB6">Salad Samurai</a> </i>that very evening and just hadn't gotten around to picking out the corn yet! <br />
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I am crazy for super sweet, organic, fresh corn, and I could eat this twist on the classic Mexican dish, every day. (Given my fondness for Mexican food, art, and culture, I swear I must have lived in Mexico in a previous life.) A medley of avocados, cilantro, tomatoes, chilé pepper, and corn (still warm from roasting!), are bathed in a creamy, cashew-lime dressing. I'm pretty sure this must be what paradise tastes like. Make sure to scroll down, and grab the recipe, because it is <i>that</i> sensational!<br />
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The following recipe for Mexican Roasted Corn Salad with Avocado (Esquites) is from <i><a href="http://www.amazon.com/gp/product/0738214876/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214876&linkCode=as2&tag=hungr0af-20&linkId=SRUW3BZXOJJWRKB6">Salad Samurai</a> </i>by Terry Hope Romero ©2014. Reprinted with the kind permission of Da Capo Lifelong Books.</div>
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Serves: 3 to 4</div>
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<i>Creamy Lime Dressing</i></div>
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cup hot water<span style="color: black;"> </span><br />
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<span style="color: black;">2 tablespoons freshly squeezed lime juice</span><span style="color: black;"> </span></div>
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<span style="color: black;">1 teaspoon olive oil or coconut oil</span><span style="color: black;"></span><span style="color: black;"> </span></div>
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<span style="color: black;">1 clove garlic, peeled</span><span style="color: black;"> </span></div>
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<span style="color: black;">2 teaspoons white (shiro) miso</span><span style="color: black;"></span>
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<i>Corn Salad<br />
</i></div>
<span style="color: black;">4 ears of corn, husks and corn silk removed</span><span style="color: black;"> </span></div>
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<span style="color: black;">Olive oil</span><span style="color: black;"></span><span style="color: black;"><sup> </sup></span></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup lightly packed, chopped fresh cilantro<span style="color: black;"> </span><br />
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<span style="color: black;">2 scallions, green part only, thinly sliced</span><span style="color: black;"></span><span style="color: black;"> </span></div>
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<span style="color: black;">1 green or red jalapeño pepper, roasted or fresh, seeded and minced</span><span style="color: black;"> </span></div>
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<span style="color: black;">1 ripe avocado, diced</span><span style="color: black;"></span><span style="color: black;"> </span></div>
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<span style="color: black;">1 big red ripe tomato, cored and diced</span><span style="color: black;"> </span></div>
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<span style="color: black;">2 teaspoons chili powder (preferably Mexican, such as ancho or chipotle)</span><span style="color: black;"></span><span style="color: black;"> </span></div>
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<span style="color: black;">Lime wedges, for garnish</span></div>
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Make the dressing first. Soak the cashews in
the hot water for 30 minutes, then pulse the cashews and soaking water
in a blender until smooth. Add the remaining dressing ingredients, pulse
until silky, then chill until ready to use.</div>
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Preheat a cast-iron grill pan over
medium-high heat. Rub the ears of corn with olive oil and grill each ear
until the kernels are lightly charred, turning the cobs occasionally,
about 3 to 4 minutes. Transfer them from the pan to a cutting board and
cool just enough to handle. Use a sharp knife with a thin blade to slice
the corn kernels from the cob; for best results (and to prevent kernels
from taking flight), slice a few rows off an ear, lay it flat on the
cutting board, then slice off the remaining corn. Always keep one side
of the ear flat on the cutting board.</div>
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Transfer the
corn to a big mixing bowl. Add the cilantro, scallions, and jalapeño.
Drizzle on the dressing and toss to combine. Transfer the salad to
serving dishes. Top each serving with diced avocado and tomato and
sprinkle each serving with chili powder. Serve immediately with lime
wedges for squeezing over the salad while the corn is still warm!<br />
<br />
Want to be the master or mistress of your salad-making domain? Get your hands on a copy of <i><a href="http://www.amazon.com/gp/product/0738214876/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214876&linkCode=as2&tag=hungr0af-20&linkId=SRUW3BZXOJJWRKB6">Salad Samurai!</a></i> Want to win your very own copy? <i>Simply leave a comment below, and then follow the prompt in the Rafflecopter box.</i>* After you leave your comment, you can earn additional entries by following any or all of the other Rafflecopter options. I'll be selecting one lucky winner at random. Good luck!<br />
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<span style="font-size: x-small;">*Sorry international friends. The giveaway is open only to readers with US postal addresses.</span><br />
<span style="font-size: x-small;"> Note: This post contains affiliate links. If the product is purchased by
linking through this review, I receive a modest commission.</span><br />
<br /></div>
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url("data:image/png; border: medium none; cursor: pointer; display: none; height: 20px; left: 203px; opacity: 0.85; position: absolute; top: 1926px; width: 40px; z-index: 8675309;"></a>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com32tag:blogger.com,1999:blog-32730031.post-65089560319491814972014-07-08T19:26:00.001-07:002014-07-09T11:21:00.656-07:00Electric Green Smoothie Recipe and a Delicious Giveaway!When Allison Rivers Samson's new video went live online, I couldn't wait to make my very own Brazil nut milk. It looked so simple and fun! I often make my own cashew nut milk, but I hadn't tried making milk with Brazil nuts. WOW! It is truly creamy, rich, and delicious! I was completely hooked after taking my first sip, and once you try it, you'll fall in love, too!<br />
<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/qYehCb-W9CE" width="560"></iframe></center>
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Such heavenly milk inspired me to create a new smoothie recipe with <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=ML36EVTQDYQOIMPQ" target="_blank">my favorite organic matcha powder</a>. I feel utterly energized when I start my day with it. And I feel divinely decadent enjoying something that tastes like dessert for breakfast and savoring it slowly through my beautiful, environmentally friendly <a href="http://www.amazon.com/gp/product/B0032JLAH8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0032JLAH8&linkCode=as2&tag=hungr0af-20&linkId=EQC6POJFPT3T37AN" target="_blank">Glass Dharma straw.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7IFXVlb6j8oDsGWmUTpD8dDOuGMbJ7nB6bkPS0cF4PGuOdR4V2HST9CXvt-4CkMWqsPvRTiBq48WihiOl__0GRlOOEUWW7HL4qhVgZvUgGnV4HsVwTohPPaJGKqZ7S5hHj46/s1600/get-attachment-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7IFXVlb6j8oDsGWmUTpD8dDOuGMbJ7nB6bkPS0cF4PGuOdR4V2HST9CXvt-4CkMWqsPvRTiBq48WihiOl__0GRlOOEUWW7HL4qhVgZvUgGnV4HsVwTohPPaJGKqZ7S5hHj46/s1600/get-attachment-1.jpg" height="400" width="311" /></a></div>
<br />
1 1/2 cups Allison's Brazil Nut Milk (you can substitute soy milk if you have a nut allergy)<br />
1 teaspoon <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=ML36EVTQDYQOIMPQ" target="_blank">Kiss Me Organics Matcha Powder</a> <br />
1 very ripe banana<br />
2 medjool dates, pits and stems removed<br />
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1 tablespoon chia seeds</div>
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2 drops liquid vanilla stevia (optional)</div>
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Blend all together, pour into a tall glass, and enjoy!</div>
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As a special treat just for <i>Hungry Vegan </i>readers, here's an exclusive coupon code you can use for 20% off your purchase of <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=AEN3D64RAJ6LH55A">Kiss Me Organics Matcha Powder on Amazon.com</a> until September 7th:</div>
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<br /></div>
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In the US, please use this code: 2YMPWMC8</div>
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Canadian readers, please use this one: SQ7FNCPB </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlzrVch7OPR7RhuNd8RsWhnUHRCG2xP0kojZixAiSpf1yx0zh2xD6RcG9DQnj5bS7KhmzINA_SHF3K8f1kOhPahAGvdrJeQiNLAk05sk2jFFoocP7N_cYwSuIvtCjLvu6GEvz/s1600/GooooD.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlzrVch7OPR7RhuNd8RsWhnUHRCG2xP0kojZixAiSpf1yx0zh2xD6RcG9DQnj5bS7KhmzINA_SHF3K8f1kOhPahAGvdrJeQiNLAk05sk2jFFoocP7N_cYwSuIvtCjLvu6GEvz/s1600/GooooD.tiff" height="240" width="400" /></a></div>
<br />
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And now for a delicious giveaway!* Share your favorite smoothie secret with me in a comment below for a chance to win a package of <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=ML36EVTQDYQOIMPQ" target="_blank">Kiss Me Organics Matcha Powder</a> and a $25.00 gift code from <a href="http://glassdharma.com/" target="_blank">Glass Dharma</a>!** Then follow the Rafflecopter prompts for more chances to win! Good luck! </div>
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<span style="font-size: x-small;">*Prize package valued at $50.00.</span><br />
<span style="font-size: x-small;">**This giveaway is open to both U.S. and Canadian residents.</span></div>
Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com28tag:blogger.com,1999:blog-32730031.post-41567234453120105742014-06-17T09:00:00.000-07:002014-06-19T06:56:23.371-07:00Vegan Chocolate Review and Giveaway<i><a href="http://www.amazon.com/gp/product/0762445912/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762445912&linkCode=as2&tag=hungr0af-20&linkId=HP5OQTSHMOL65TQX" target="_blank">Vegan Chocolate</a></i>—the two sweetest words in the English language <i>and </i>the title of pastry chef extraordinaire Fran Costigan's latest book. Within the pages of this gorgeous, museum-quality, hardbound edition you'll find nothing less than the fulfillment of all of your chocolate dreams.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9kVxlRfU0tAk4OayytsSlqRIMJAW5XDYgz1ap09US21Co8CXf-N2kLHkHRTk4Ou-SAkIvoKYvcwc3nRqNuqNTVgnsbg6-cOcGuLe6gVPs-RCXHcyQLVszen2Tl7DvjgG0biJ/s1600/-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9kVxlRfU0tAk4OayytsSlqRIMJAW5XDYgz1ap09US21Co8CXf-N2kLHkHRTk4Ou-SAkIvoKYvcwc3nRqNuqNTVgnsbg6-cOcGuLe6gVPs-RCXHcyQLVszen2Tl7DvjgG0biJ/s1600/-1.jpg" height="400" width="320" /></a></div>
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Do you dream of decadently delicious chocolate creams, puddings, truffles, cakes, cookies, pies, tarts, or frozen desserts? With recipes like Intensely Chocolate Trifle, Chocolate Pecan Cranberry Coffee Cake, Chocolate Pecan Pie, Chocolate Coconut Whipped Cream, and White Chocolate Mousse, Chef Fran has got you covered! I flipped when I read the recipes for chocolate eclairs, blackout cake, and gelato! <i>(Now that's what I'm talking about!)</i> And with so many enormously helpful tips on techniques, sweeteners, and yes—choosing the perfect chocolate for your recipe, you'll feel like Fran is standing right beside you in the kitchen.<br />
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I received my copy of <i><a href="http://www.amazon.com/gp/product/0762445912/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762445912&linkCode=as2&tag=hungr0af-20&linkId=HP5OQTSHMOL65TQX" target="_blank">Vegan Chocolate</a></i> just in time for Passover and couldn't wait to make Fran's Dukkah-Spiced Chocolate-Covered Matzoh. What's dukkah? It's a fun-sounding word and a lovely Middle Eastern blend of nuts and spices. The result: savory, salty, spicy, and sweet flavors all dancing together deliciously atop a chocolate ganache-covered matzoh!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uyrdGloIPgFcEpO_egRGnNi9yT3aJ6k-LZyUcaEFHYMJB6hrDbB9wHZXEHwAFSjnakw06ltyl44t2r2Xgjs1Nb_SdRGPk0pZLs-d_wWwbEKv82pbg2T5CNjhUt_rYIqFB2ia/s1600/Dukkah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uyrdGloIPgFcEpO_egRGnNi9yT3aJ6k-LZyUcaEFHYMJB6hrDbB9wHZXEHwAFSjnakw06ltyl44t2r2Xgjs1Nb_SdRGPk0pZLs-d_wWwbEKv82pbg2T5CNjhUt_rYIqFB2ia/s1600/Dukkah.JPG" height="400" width="300" /></a></div>
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My husband thinks that the Almost Instant Chocolate Pudding tastes just like the Jello Instant Pudding he loved eating as a kid. I think it tastes like creamy brownies. He said that's the same thing. You'll say "WOW!" when you taste this dreamy creamy treat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70j9Xk464iNK76swC5RrjxYo_MVz9dm0qoN3gQOlK7995DX1WnHXYI4OMOTHvp38zqdlCMn8qbDCJ5G9BThp55NZ6I4xqzwZ07B0rtW5Zb-9g89qi-ftEmg_Wngf45_bhb_4b/s1600/get-attachment.aspx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70j9Xk464iNK76swC5RrjxYo_MVz9dm0qoN3gQOlK7995DX1WnHXYI4OMOTHvp38zqdlCMn8qbDCJ5G9BThp55NZ6I4xqzwZ07B0rtW5Zb-9g89qi-ftEmg_Wngf45_bhb_4b/s1600/get-attachment.aspx.jpeg" height="400" width="300" /></a></div>
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With almost a dozen tantalizing recipes for chocolate truffles in <i><a href="http://www.amazon.com/gp/product/0762445912/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762445912&linkCode=as2&tag=hungr0af-20&linkId=HP5OQTSHMOL65TQX" target="_blank">Vegan Chocolate</a></i>, the challenge was deciding which one to make first. Since I adore chai, I honed in on Chai-Spiced Truffles. These melt-in-your-mouth cocoa confections were heavenly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-pyf2JhM861xZpTp1dD5idZa5kLWU4yH9ZnnQh7WyfxMR4rLZY-nCioaLXCXsqdkvdfccIu7cqeL50GfGtmeYzKwgU2oo_zKlam_EmCuNcZF-WDM3CT3EUKBbYHuIvAMFvMA/s1600/Truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-pyf2JhM861xZpTp1dD5idZa5kLWU4yH9ZnnQh7WyfxMR4rLZY-nCioaLXCXsqdkvdfccIu7cqeL50GfGtmeYzKwgU2oo_zKlam_EmCuNcZF-WDM3CT3EUKBbYHuIvAMFvMA/s1600/Truffles.jpg" height="400" width="300" /></a></div>
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If you want to treat yourself or your favorite chocolate lover to a spectacular gift, indulge all of your chocolate fantasies, or just tease yourself silly with the exquisite photos in this book, don't wait another second to get a copy of <i><a href="http://www.amazon.com/gp/product/0762445912/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762445912&linkCode=as2&tag=hungr0af-20&linkId=HP5OQTSHMOL65TQX" target="_blank">Vegan Chocolate</a>! </i>Until your copy arrives, here's a little nibble of what you'll find inside. The recipe for Very Fudgy Chocolate Chip Brownies from <i><a href="http://www.amazon.com/gp/product/0762445912/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762445912&linkCode=as2&tag=hungr0af-20&linkId=HP5OQTSHMOL65TQX" target="_blank">Vegan Chocolate</a></i> ©2013 by Fran Costigan is reprinted with the kind permission
of Running Press, a member of the Perseus Books Group. And if you're feeling lucky (and even if you're not—<i>someone</i> is going to win, and it could be you!), scroll down to the bottom of the post, leave a comment below, and then follow the Rafflecopter prompts to enter to win a copy!*
Your comment is the only mandatory entry requirement, and you'll earn 10 easy entries with just one little comment! To earn additional
entries, you can also follow any or all of the other steps. Good luck!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOopjAkpb-vegc_yMfn8cl_ZZvWD3YP0TlD0hcngPbGvJymcS7MU66B06rZNjdZQyuei_ONaO-H_JVILL7kfcy-al3fj_K3TCd3SkLVwC9qHBnmSsjPDyLyjU4CWt6KWNU6Z/s1600/-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-hOopjAkpb-vegc_yMfn8cl_ZZvWD3YP0TlD0hcngPbGvJymcS7MU66B06rZNjdZQyuei_ONaO-H_JVILL7kfcy-al3fj_K3TCd3SkLVwC9qHBnmSsjPDyLyjU4CWt6KWNU6Z/s1600/-1.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Kate Lewis</td></tr>
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Very Fudgy Chocolate Chip Brownies<br />
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<div class="MsoNormal">
You’ll get plenty of “brownie points” for these soft, fudgy,
and rich chocolate treats studded with chocolate chunks or chips. Walnuts add
crunch and cut the sweetness, but if you like a brownie unencumbered by nuts,
just say no to this option. No matter what you prefer, these brownies will stay
fudgy when frozen, making them the perfect cake for ice cream sandwiches or any
of the frozen desserts in chapter 8. Make a Blow Them Away Brownie Sundae or
just dip into some of the Thick Fudge Sauce. Just watch out: These brownies are
not low fat or low sugar—a small square should satisfy. Note: If using coconut
oil as the fat, make sure the other ingredients are at room temperature, or the
oil will harden into clumps.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes one 8 x 8-inch / 20 x 20-cm square pan</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
½ cup plus 1 tablespoon/73 grams organic all-purpose flour</div>
<div class="MsoNormal">
½ cup/70 grams organic whole wheat pastry flour</div>
<div class="MsoNormal">
½ cup/58 grams Dutch-process cocoa powder</div>
<div class="MsoNormal">
½ cup minus 1 tablespoon/98 grams organic granulated sugar</div>
<div class="MsoNormal">
¼ cup/38 grams organic whole cane sugar, ground in a blender
until powdered</div>
<div class="MsoNormal">
2 tablespoons/12 grams arrowroot or organic cornstarch (14
grams)</div>
<div class="MsoNormal">
1 teaspoon/5 grams aluminum-free baking powder</div>
<div class="MsoNormal">
½ teaspoon/2.5 grams fine sea salt</div>
<div class="MsoNormal">
¼ cup plus 2 tablespoons / 90 ml mild tasting extra-virgin
olive oil or an organic neutral vegetable oil</div>
<div class="MsoNormal">
½ cup/20 ml pure maple syrup, Grade B or dark amber</div>
<div class="MsoNormal">
¼ cup/60 ml any nondairy milk</div>
<div class="MsoNormal">
2 teaspoons/10 ml pure vanilla extract</div>
<div class="MsoNormal">
½ teaspoon chocolate extract (optional)</div>
<div class="MsoNormal">
Heaping ½cup/85 grams vegan chocolate chips or mini chunks</div>
<div class="MsoNormal">
1/3 cup/43 grams lightly toasted walnuts or mixed nuts,
coarsely chopped (optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
1. Position a rack in the middle of the oven and preheat to
350˚F / 180˚C. Oil an 8 x 8-inch / 20 x 20-cm square pan and then line the
bottom with parchment paper. Do not oil the paper.</div>
<div class="MsoNormal">
2. Place a wire mesh strainer over a medium bowl. Add the
all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot
or cornstarch, baking powder, and salt to the strainer and stir with a whisk to
sift the ingredients into the bowl. (If any small bits remain in the strainer,
add them to the mixture in the bowl.) Whisk to aerate the mixture.</div>
<div class="MsoNormal">
3. Whisk the oil, maple syrup, nondairy milk, vanilla and
chocolate extract, if using, in a separate medium bowl until completely
combined. Pour into the dry ingredients and mix with a silicone spatula until
the batter, which will be thick, is smooth. Allow the batter to rest for ten
minutes. </div>
<div class="MsoNormal">
4. Stir the chocolate chips and nuts, if using, into the
batter. Spoon the batter into the prepared pan, and spread into an even layer
with a metal spatula. </div>
<div class="MsoNormal">
5. Bake for 23 minutes until the top is set and dry and the
sides have pulled just slightly away from the pan. </div>
<div class="MsoNormal">
6. Remove the pan from the oven and set on a cooling rack.
Immediately insert a wooden tester diagonally into the brownies. The tester
will be coated with batter, but not wet. If necessary, bake another minute.</div>
<div class="MsoNormal">
7. Cool to room temperature. The middle of the cake will
sink as it cools; don’t worry. Once cold you can push the sides down to level
the cake if you like. Refrigerate until very cold before cutting into squares.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Keeping: Refrigerate the brownies in a covered container, in
layers separated by parchment, for up to three days, or freeze for up to one
month. Defrost unwrapped or eat straight out of the freezer.<br />
<br /></div>
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com37tag:blogger.com,1999:blog-32730031.post-7353043586830155102014-05-28T09:12:00.001-07:002014-05-28T09:12:47.617-07:00OATrageous Oatmeals? You Betcha! And How About a Pre-Release Giveaway!?!I have literally been waiting for more than five years for Kathy Hester to come out with an oatmeal book. I mean, she comes up with oatmeal recipes that are truly oat-rageous. She can turn a simple breakfast food into gourmet fare and somehow manages to come up with seemingly endless oaty variations. Irish Cream Oat Pancakes, Pear Rose Cardamom Cake Oatmeal, and Coconut Banana Pecan Coffee Cake Oatmeal are just a few of the yummalicious recipes that have made me swoon. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBAOCE0Ok9S4CaBE8WbIE0F2vZxY9nd8xfIfcu1G5MtOEkx3z12RQcwErOeQcTp4Jc6XnhiaUjuR6mKlUk3CXVQZDJpFF0ljSpi2351iHtBzO60csWLTYcRjyEruc8rkO46ak/s1600/81vUSCmRRVL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBAOCE0Ok9S4CaBE8WbIE0F2vZxY9nd8xfIfcu1G5MtOEkx3z12RQcwErOeQcTp4Jc6XnhiaUjuR6mKlUk3CXVQZDJpFF0ljSpi2351iHtBzO60csWLTYcRjyEruc8rkO46ak/s1600/81vUSCmRRVL.jpg" height="400" width="353" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfdXwwpP50GC1O3qUf32ivPG2CYddENC46Mreabk9io3NSTlRf502cXobFedA52kDSUUjWjipYNdut_1LQcgVCb6tEJXVKWWRm37UaqLKMvmB7UnzR5tWDzN4Me-oQWnOvrwL/s1600/81vUSCmRRVL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Kathy used to post a new oatmeal recipe to her blog every day. And I would wake up each morning with unbridled giddiness, looking forward to every new recipe she'd create. Now that her oatmeal book is finally here (well, <i>almost</i> here—you can <a href="http://www.amazon.com/gp/product/1624140742/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1624140742&linkCode=as2&tag=hungr0af-20&linkId=GGBFSH253V2SJSKS" target="_blank">pre-order it now</a> at amazon.com), I feel an overwhelming sense of excitement and anticipation all over again.<br />
<br />
I had a chance to preview a pre-release copy of <a href="http://www.amazon.com/gp/product/1624140742/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1624140742&linkCode=as2&tag=hungr0af-20&linkId=ORPKUJT7PCBL6W4L" target="_blank"><i>OATrageous Oatmeals: Delicious and Surprising Plant-Based Dishes From the Humble, Heart-Healthy Grain</i></a>, and the recipes in this book are out-of-this-world fabulous! With offerings like Cashew-Oat Cream Cheese, Southern-Style Oat Biscuits, Butternut Squash Maple Walnut Scones, Pomegranate Rose Smoothies, Curry Cashew Savory Granola, Creamy Butternut Squash Oat Soup, Eggplant Pizza Sliders (Yup! They're made with oats!), and Dreamy Dark Chocolate Oat Cream, you will never look at the humble oat quite the same way again. And yes, there are lots of recipes for morning oats, too!<br />
<br />
Here's a sneak-peek of the deliciousness that awaits readers who get their hands on a copy of <a href="http://www.amazon.com/gp/product/1624140742/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1624140742&linkCode=as2&tag=hungr0af-20&linkId=ORPKUJT7PCBL6W4L" target="_blank"><i>OATrageous Oatmeals.</i></a> I made this recipe for Blackberry Mojito Oats last night and savored every bite of it this morning. With just the tiniest smidge of rum, it won't get you tipsy, but you may feel a bit decadent starting your day off so deliciously!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pILsoCIK1HWVZzUY3PsDMBbo-BdV37e2n3nqgDgb9c20Hid1pyLjWlBkB_cdz8crnyuMPmNcUKYt_k5aWwYlR11GmM6XxilAkJpNMr7q4fvtCv5PU0xBfmKzzF377ORrWfnA/s1600/-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-pILsoCIK1HWVZzUY3PsDMBbo-BdV37e2n3nqgDgb9c20Hid1pyLjWlBkB_cdz8crnyuMPmNcUKYt_k5aWwYlR11GmM6XxilAkJpNMr7q4fvtCv5PU0xBfmKzzF377ORrWfnA/s1600/-1.jpg" height="400" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Kate Lewis</td></tr>
</tbody></table>
Blackberry Mojito Overnight Refrigerated Oats<br />
(Copyright ©Kathy Hester 2014, reprinted with the kind permission of Page Street Publishing Company, Salem MA)<br />
<br />
<i>Sweet juicy blackberries soaked in bright lime and mint flavors with the faintest aroma of rum will perk you up even on the toughest mornings. You can add a teaspoon or two of chia seeds to make this extra thick.</i><br />
<br />
1 cup blackberries (cut in half if large)<br />
1/2 cup (120ml) unsweetened nondairy milk<br />
1/2 cup (31g) rolled oats<br />
2 Tbsp minced fresh mint or 1/4 tsp mint extract<br />
Zest from 1/2 lime or 1/4 tsp lime oil<br />
1/2 tsp rum or rum extract, optional<br />
1 Tbsp agave, to taste (or your choice of sweetener, to taste)<br />
<br />
Add all the ingredients in a mason jar or a dish with a cover. Mix well and let sit in the fridge overnight. Stir and eat. Makes 1 serving.<br />
<br />
Per serving: Calories 255.8, protein 4.8g, total fat, 4.3g, carbohydrates 52.9g, sodium 90.0mg, fiber 10.8g<br />
<br />
Now you can be among the very first to dig into all of the delectable recipes in <a href="http://www.amazon.com/gp/product/1624140742/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1624140742&linkCode=as2&tag=hungr0af-20&linkId=ORPKUJT7PCBL6W4L" target="_blank"><i>OATrageous Oatmeals</i></a> when it is released in September, because I'm giving away a copy to one lucky reader! To enter to win, simply leave a comment below, and then follow the Rafflecopter prompts.*
Your comment is the only mandatory entry requirement. To earn additional
entries, you can also follow any or all of the other steps. Good luck!<br />
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com32tag:blogger.com,1999:blog-32730031.post-21272528956957851402014-05-14T20:45:00.001-07:002014-10-03T14:51:36.087-07:00It's Time for a Mocha Frappe!It was a balmy 85° here today and the perfect occasion to enjoy this season's first mocha frappe! I can't think of a more luxuriously delectable way to cool off. I made mine caffeine-free with Teeccino Mediterranean Herbal Coffee, but feel free to make yours with your favorite brew. My recipe is featured in <a href="http://sodeliciousdairyfree.com/files/2013_CookBook_Email.pdf" target="_blank"><i>SO Delightful: 50 Dairy-free Recipes that are Truly SO Delicious!</i></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjgF_fzurml4HuW0VRHq3cC49ooggNTB8rsQsDJXSIjJVyzYbWTHB9MXkP8JYGYoCjHmHVCSu7MwGatZgzO71dqLQKe1Wn9ENcqOs5jjZAALW_NYyY9mXG5lWlPI1-E9I2MSc/s1600/Mocha+FrappeTop+copy@0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjgF_fzurml4HuW0VRHq3cC49ooggNTB8rsQsDJXSIjJVyzYbWTHB9MXkP8JYGYoCjHmHVCSu7MwGatZgzO71dqLQKe1Wn9ENcqOs5jjZAALW_NYyY9mXG5lWlPI1-E9I2MSc/s1600/Mocha+FrappeTop+copy@0.jpg" height="400" width="310" /></a></div>
<br />
Mochalicious Frappe<br />
Makes 1 serving<br />
<br />
2/3 cup hazelnut coffee or herbal caffé, chilled<br />
1/3 cup So Delicious Original Coconut Milk Creamer<br />
1 scoop So Delicious Mocha Almond Fudge Coconut Milk Frozen Dessert<br />
1/4 tsp vanilla extract or 2 drops vanilla-flavored liquid stevia<br />
1 Tbsp cocoa powder<br />
Dairy-free whipped topping<br />
Grated dark chocolate <br />
<br />
Place first five ingredients in a blender, and blend until smooth. Pour into a tall glass, and top with dairy-free whipped cream and grated dark chocolate. For an added touch of elegance, sip through a GlassDharma decorative dots glass straw. <br />
<br />Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com2tag:blogger.com,1999:blog-32730031.post-8629893134834143972014-05-01T10:39:00.000-07:002014-07-09T08:37:54.391-07:00My Great, Big, Yummy Breakfast: Pistachio-Crusted Matcha Green Tea and Coconut French Toast<div class="separator" style="clear: both; text-align: center;">
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Nutrition pioneer Adelle Davis once said, “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Now science confirms that was she spot on, and most of us have our daily calorie intake turned upside down. Two 2013 studies (one conducted at Tel Aviv University and the other by researchers from Brigham and Women's Hospital, Tufts University, and the University of Murcia in Spain), studied how changing the timing of meals by switching a high-calorie dinner with a high-calorie breakfast but keeping the total daily
calories the same would impact weight loss. The results of both studies conclude that a great strategy for losing weight is to make breakfast the biggest meal of the day. That makes sense, because eating the most calories earlier in the day gives you more time throughout the day to burn those calories off. But even if you don't want to lose weight, there are other significant advantages to eating heavier in the morning and lighter in the evening. Starting the day with a big breakfast causes your body to have significantly lower levels of the
hunger-regulating hormone ghrelin, making you feel more satiated and far less likely to snack in-between meals. Additionally, eating within one hour of waking jump-starts your body’s metabolism, and a large breakfast appears to keep your metabolism revved up throughout the day. Since I hate feeling hungry and love feeling energetic, this is one strategy I am doing my best to adopt. On days that I stick to it, I notice a dramatic difference in the way I feel throughout the day and even in the quality of sleep I get at night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37SP6NxNpR-hZlKv2eDrT5wtgWdg41WxWZoBMnOqXTEgzw3OWCJizJxwsTLvRGbXgVQoNxtKESx91eXxAfyQpTIkQp_cg9QOV9utTFOvG5lk2auHqGjYlPCT8RmbfgxPe43qg/s1600/get-attachment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37SP6NxNpR-hZlKv2eDrT5wtgWdg41WxWZoBMnOqXTEgzw3OWCJizJxwsTLvRGbXgVQoNxtKESx91eXxAfyQpTIkQp_cg9QOV9utTFOvG5lk2auHqGjYlPCT8RmbfgxPe43qg/s1600/get-attachment.jpg" height="285" width="400" /></a></div>
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Lucky for
me, breakfast is quite often my favorite meal of the day. (I have been
known to eat breakfast for dinner!) While most days, many of us don't
have time to prepare an elaborate breakfast, on weekends and holidays
we often have the luxury of a little extra time to prepare a special
breakfast feast. So I rounded up a few of my favorite ingredients, and
came up with this recipe for Pistachio-Crusted Matcha Green Tea and
Coconut French Toast. Choose a nice, crusty, whole-grain bread for this recipe, and be sure you toast it first.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkchO2DJUHPmKC_pFV2QrcnelMCCqjDTlOpivaBeOcbWD3rxGxUNf7q77lkrXU6uWPrGukChFdhmsH8RbKxFpw4X2XdC_9NQKq01cv-zCRpuvfMVnpXmzDuSkf0bk5_3WDE8h/s1600/French+Toast+Bite+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkchO2DJUHPmKC_pFV2QrcnelMCCqjDTlOpivaBeOcbWD3rxGxUNf7q77lkrXU6uWPrGukChFdhmsH8RbKxFpw4X2XdC_9NQKq01cv-zCRpuvfMVnpXmzDuSkf0bk5_3WDE8h/s1600/French+Toast+Bite+copy.jpg" height="290" width="400" /></a></div>
<br />
Pistachio-Crusted Matcha Green Tea and Coconut French Toast<br />
<br />
4-6 slices crusty, whole-grain bread, toasted<br />
3/4 cup non-dairy milk (I used So Delicious Coconut Milk Beverage)<br />
1/4 cup non-dairy creamer (I used So Delicious French Vanilla Coconut Milk Creamer)<br />
1 tsp matcha green tea powder (I used Kiss Me Organics Matcha Powder)<br />
1 large or 2 small, very ripe banana(s)<br />
1/2 cup plus 1 Tbsp unsalted roasted pistachios<br />
1 Tbsp flour (any kind will do)<br />
1 tsp vegetable oil <br />
1 tsp organic raw cane sugar <br />
1 tsp vanilla extract<br />
1/8 tsp almond extract <br />
Vegetable oil for coating the pan <br />
Organic powdered sugar and coconut <br />
<br />
Combine the coconut milk, creamer, and matcha green tea powder in a blender, and pulse a few times to allow the matcha to blend into the liquid. Add banana, 1/2 cup of pistachios, flour, vegetable oil, sugar, vanilla and almond extracts, and blend until smooth.<br />
<br />
Pour mixture into a large bowl. Lightly oil a large non-stick skillet, and heat on medium-low. <br />
Dip a slice of bread into the mixture to coat well on each side, being careful not to soak.<br />
<br />
Add the bread
slices to the pan, and slowly cook until nicely browned on both sides. Sprinkle each slice with powdered sugar, coconut, and reserved 1 tablespoon of pistachios. Serve with maple syrup.Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com2tag:blogger.com,1999:blog-32730031.post-68728974569218210222014-05-01T10:38:00.002-07:002014-06-19T12:06:33.363-07:00Power BreakfastMost days we may not have time to prepare an elaborate breakfast. But we do want to jump-start our body's metabolism with a morning meal that is delicious, filling, and energizing. For me, the perfect weekday breakfast combination is a matcha green tea smoothie paired with a slice or two of whole-grain toast topped with sunflower seed butter. This delicious day-starter is loaded with nutrition and comes together in minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lXmE9EuXNi-OJmIXahkLlgT01YKvILM24KyPMB3uk9AKQ1l4IldM0bsJ20zZK-hsQEi3wvjpZ3Ev6vy-qT3VRZ5REXtIJ5URK0yPB-W-tuNHMdWCU2XNFR561qjla3fNs7Cr/s1600/get-attachment-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lXmE9EuXNi-OJmIXahkLlgT01YKvILM24KyPMB3uk9AKQ1l4IldM0bsJ20zZK-hsQEi3wvjpZ3Ev6vy-qT3VRZ5REXtIJ5URK0yPB-W-tuNHMdWCU2XNFR561qjla3fNs7Cr/s1600/get-attachment-1.jpg" height="640" width="460" /></a></div>
<br />
Unlike coffee, <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=WDJYWE7UUICDTHJH" target="_blank">matcha green tea powder</a> provides a boost of mild, sustained energy throughout the day, while also enhancing calm. (Apparently, Chinese Daoists and Japanese Zen Buddhist monks use matcha to relax and meditate while staying alert.) Matcha is also said to increase focus, boost energy, and detoxify the body. And, it tastes delicious! So give this luscious green smoothie recipe a try, and let me know if it makes you feel pretty wonderful throughout the day, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg850-GSASpBj8KkTSnt2pn_Fb3uu6PQRT-lKc5m3EjgqxL_WvPU1rXibwUVcrmZE1iqHqEt5-T6jRHZ2qAvWt9Vq5nErgmOJFf9oqYlrZhUpIak_fK_h1EV5zXPUkItnkHrmAH/s1600/matchaalmondmilksteviaapplemandarinkalebanana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg850-GSASpBj8KkTSnt2pn_Fb3uu6PQRT-lKc5m3EjgqxL_WvPU1rXibwUVcrmZE1iqHqEt5-T6jRHZ2qAvWt9Vq5nErgmOJFf9oqYlrZhUpIak_fK_h1EV5zXPUkItnkHrmAH/s1600/matchaalmondmilksteviaapplemandarinkalebanana.jpg" height="640" width="480" /></a></div>
<br />
Power Green Smoothie<br />
<br />
1 cup non-dairy milk <br />
1 tsp organic matcha green tea powder (I like <a href="http://www.amazon.com/gp/product/B00DDT116M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DDT116M&linkCode=as2&tag=hungr0af-20&linkId=WDJYWE7UUICDTHJH" target="_blank">Kiss Me Organics brand</a>) <br />
1 very ripe banana <br />
1 mandarin orange, peeled and segmented<br />
1 apple, cored and chopped<br />
2 large kale leaves, chopped<br />
3-4 drops vanilla stevia liquid <br />
<br />
Place the milk and matcha in a blender container and pulse for a few seconds to combine. Add the remaining ingredients, and blend until smooth. Pour into a tall glass, and enjoy. (All the better through a Glass Dharma straw.) Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com6tag:blogger.com,1999:blog-32730031.post-40545585391926387102014-04-01T09:01:00.000-07:002014-04-01T11:43:53.236-07:00More Quick-Fix Vegan Review and GiveawayEver since the publication of my first book, <i>So, Now What Do I Eat? The Complete Guide to Vegetarian Convenience Foods, </i>readers have thought of me as the Queen of Quick and Easy. And that's just fine by me, because when it comes to cooking, I'm all about quick and easy.<br />
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However, my diet has evolved over the years. I no longer rely heavily on transition foods: meat, butter, and cheese analogs, processed and prepackaged foods that are the ultimate in convenience. My preferences now lean towards more nourishing, healthful, whole foods. I love every second I spend in the kitchen preparing delicious, healthy meals. But the reality of life is that I spend the bulk of my working time <i>outside</i> the kitchen, and sometimes it's almost dinner time before I realize that it's time to make dinner! So on those all-too-frequent days, I look to tasty whole-food recipes that can be put together in a snap. In this regard, Robin Robertson has been a lifesaver. Her earlier book, <i><a href="http://www.amazon.com/gp/product/1449407854/ref=as_li_ss_tl?ie=UTF8&tag=hungr0af-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1449407854">Quick-Fix Vegan</a>,</i> which <a href="http://hungryvegan.blogspot.com/2011/12/quick-fix-vegan-book-review-and.html" target="_blank">I reviewed back in 2011</a>, has become an invaluable friend.<br />
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Robin's latest book, <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a>, delivers 150 flavorful <i>new</i> recipes that take no more than thirty minutes of hands-on time<i> </i>to prepare. I could not wait to dive in!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeRz8Z0zoCG8T0a0WIVen0glfvikqWstw1OimyT9hJLh8ibUOz9GOEVzYLKxWSok8y61jpQboqCyX_V4E8N8aMjabO9MJa0w0xuO9AH3RonloYuKRkBXbaOYQUs8woGT30etZ/s1600/More+quick+Fix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCeRz8Z0zoCG8T0a0WIVen0glfvikqWstw1OimyT9hJLh8ibUOz9GOEVzYLKxWSok8y61jpQboqCyX_V4E8N8aMjabO9MJa0w0xuO9AH3RonloYuKRkBXbaOYQUs8woGT30etZ/s1600/More+quick+Fix.jpg" height="400" width="333" /></a></div>
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Although many of my friends often rave about Vietnamese banh-mi sandwiches, I have never tasted one. Flipping through the pages of <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a>, I noticed that Robin included a couple of intriguing variations, and the recipe for Banh-mi Bowls called out to me. Made with crunchy toasted croutons, homemade marinated tofu, crisp, fresh vegetables, and a rich sweet and spicy sauce, it sounded intriguing. The dish came together very quickly, and was so scrumptious, even my finicky husband approved. We loved this meal so much, I think you will, too, so make sure you scroll down to the end of this post, and grab the recipe!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35WdWxupldFni3UaRtny8pBkUF9SPQJPH-F5oJ36z58OeiHGHEoxovJpgA1ILFmRDadivB3qJIsZ0Df4TGpydlPNObIQUtzbbEr5Z8S4BGC_nKJrG4jtzA8qetLzsbaLfvs-l/s1600/Robertson+More+Quick+Banh-Mi+Bowls2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35WdWxupldFni3UaRtny8pBkUF9SPQJPH-F5oJ36z58OeiHGHEoxovJpgA1ILFmRDadivB3qJIsZ0Df4TGpydlPNObIQUtzbbEr5Z8S4BGC_nKJrG4jtzA8qetLzsbaLfvs-l/s1600/Robertson+More+Quick+Banh-Mi+Bowls2.jpg" height="400" width="296" /></a></div>
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The recipe for Red Kidney Bean Loaf with Barbecue Glaze piqued my curiosity. Red kidney beans are not at the top of my list of favorite beans, so I had to step outside my culinary comfort zone a bit to try this recipe. I'm so glad I did, because I was really surprised by how much I enjoyed this dish. While the loaf was baking, our home was filled with such a delicious aroma that we could hardly wait to dig in. I think that if the end result had been anything less than spectacular, we would have been disappointed. But our taste buds were very happy, because this dish is sensational. The red kidney beans gave this plant-based "meat" loaf a very unique and unexpected flavor. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLCuuKjTUGHpYmyYIGLbAw9nk-G6CzKeF7cgjm5hulMbycQpz9UYsXBkU2fX6l9K2i5DUti3W_tW_p5KMxXeu3-nBZvQCQyitzD4CiAjkyDcA9z7SSBtZAZHsMoYIeYuKvlsg/s1600/Robertson+More+Quick+Bean+Loaf.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLCuuKjTUGHpYmyYIGLbAw9nk-G6CzKeF7cgjm5hulMbycQpz9UYsXBkU2fX6l9K2i5DUti3W_tW_p5KMxXeu3-nBZvQCQyitzD4CiAjkyDcA9z7SSBtZAZHsMoYIeYuKvlsg/s1600/Robertson+More+Quick+Bean+Loaf.jpeg" height="400" width="300" /></a></div>
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At the supermarket the other day, I noticed the selection of Passover foods that had taken up residence on an endcap display. I looked longingly at the containers of coconut macaroons I adored as a child and looked forward to with great enthusiasm every year at this time. If not for the egg whites, Manischewitz Coconut Macaroons would actually be vegan. I did leave the store with quite a hankering for something coconutty like a macaroon. And then I discovered Robin's recipe for Piña Colada Balls in <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a>. I love the tropical taste of piña colada, and this recipe even has a dash of rum! It was so quick and easy to put together, and so sweetly delicious, I really had to restrain myself from overindulging. I have lovingly renamed this delectable recipe Passover Sex on the Beach.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZynfJ-H8UetDaYW6L33RVKRwfGlvg4idTK83X6sDUtpJzL0w83JrTfajsRomZJ279-ZwcknWGhfh17Q56jdbdUQF7HkbMa67CJWK_ZyQA-pfyPKasTR7KM5kNm_XN0P5vr7-/s1600/Robertson+More+Quick+PC+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZynfJ-H8UetDaYW6L33RVKRwfGlvg4idTK83X6sDUtpJzL0w83JrTfajsRomZJ279-ZwcknWGhfh17Q56jdbdUQF7HkbMa67CJWK_ZyQA-pfyPKasTR7KM5kNm_XN0P5vr7-/s1600/Robertson+More+Quick+PC+Balls.jpg" height="400" width="343" /></a></div>
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Thoughtfully included within the pages of <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a> are recipes for making your own homemade "convenience" foods like vegan sour cream and baked marinated tofu. (Perfect for a convenience-<i>and</i>-whole-food-loving girl like me!) And there are four pages of metric conversions and equivalents, which, because of all the crazy package downsizing, I'm finding more and more useful all the time. Like all of Robin's books, <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a> is jam-packed with a bounty of delicious recipes that you will want to make over and over again. From scrumptious Mediterranean Tofu Scram-Bowls to elegant Cavatappi and Broccoli with Creamy Artichoke-Walnut Sauce to the adorably named My Thai Sundaes with Green Tea Syrup and Berry Fool-ish, the recipes in <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a> will be a wonderful addition to any foodie's cookbook collection. <br />
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<span class="st">And now's your chance to win your very own copy of </span><span class="st"><a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a> ! I'm giving one away to one lucky reader. To enter</span> the giveaway,
simply leave a comment below, and follow the Rafflecopter prompts.*
Your comment is the only mandatory entry requirement. To earn additional
entries, you can also follow any of the other steps. May lady luck be shining down upon you, because I know you're going to <i>love </i>this book!<br />
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Reprinted with the kind permission of Andrews McMeel Publishing LLC, here is the recipe for Banh-Mi Bowls from <a href="http://www.amazon.com/gp/product/1449446132/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1449446132&linkCode=as2&tag=hungr0af-20" target="_blank"><i>More Quick-Fix Vegan</i></a> by Robin Robertson ©2014:<br />
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4 (½-inch thick)slices Italian bread or 8 slices French baguette<br />
1 large carrot, finely shredded<br />
½ English cucumber<br />
2 cups finely shredded cabbage (I used Napa)<br />
1 cup fresh cilantro leaves (I omitted)<br />
1 tsp toasted sesame oil<br />
1 Tbsp neutral vegetable oil<br />
2 cloves garlic, minced<br />
¼ cup minced scallions<br />
1½ tsp grated fresh ginger<br />
1 (8-oz) package baked tofu, cut into thin strips<br />
3 Tbsp tamari soy sauce<br />
3 Tbsp hoisin sauce<br />
1 to 2 tsp sriracha sauce<br />
1 tsp natural sugar<br />
2 Tbsp rice vinegar<br />
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Preheat the broiler. Arrange the bread slices on a baking sheet and toast under the broiler on both sides, turning once. Remove from the oven and cut the toasted bread into 1-inch pieces. Set aside. <br />
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In a large bowl, combine the carrot, cucumber, cabbage, and cilantro. Drizzle on the sesame oil and toss gently to combine. Divide the vegetable mixture among serving bowls and set aside. <br />
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Heat the vegetable oil in a medium skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the tamari and mix well to coat the tofu. Set aside to cool. <br />
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In a small bowl, combine the remaining 2 tablespoons tamari with the hoisin, sriracha, sugar, and vinegar, stirring well to blend. Arrange the reserved toasted bread on top of the vegetables in the bowls. Top with the tofu mixture and drizzle each bowl with the sauce.<br />
<h4>
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/74a6990/" id="rc-74a6990" rel="nofollow">a Rafflecopter giveaway</a></h4>
<h4>
<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: xx-small;">*Sorry international friends, this giveaway is open only to U.S. residents. </span></span>
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Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com52tag:blogger.com,1999:blog-32730031.post-72602551960027510842014-02-04T09:00:00.000-08:002014-04-01T11:42:47.783-07:00The 30 Minute Vegan Soup's On! Review and Giveaway<div class="separator" style="clear: both; text-align: center;">
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If you're a <i>Hungry Vegan </i>subscriber, then you know that I'm a huge fan Chef Mark Reinfeld's <i>The</i> <i>30 Minute Vegan </i>series of books. Every edition (<i><a href="http://www.amazon.com/gp/product/0738213276/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738213276&linkCode=as2&tag=hungr0af-20">The 30 Minute Vegan</a>, <a href="http://www.amazon.com/gp/product/0738213829/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738213829&linkCode=as2&tag=greyoucuidelv-20">The 30 Minute Vegan's Taste of the East</a>,</i> and <i><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20">The 30 Minute Vegan's Taste of Europe</a>) </i>is a
winner<i>,</i> featuring recipes that are so layered in complexity of flavors, it's hard to believe
they can be prepared in under an hour, let alone, thirty minutes. The
latest installment is called <i><a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20">Soup's On</a>, </i>and it's filled with more than 100 quick and easy recipes that will delight every palate. And we're not talking appetizer soups here. We're talking show-stopping dishes that are so nourishing, filling, and satisfying, you'll never think of soup as just the prelude to an entrée again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6ayjv6XKLgj28myTKQ6B5pObMFd3NdTUXvyYD50EIvFuS1IqaIwP7A-4WmsIVQ9eqikt6c45MQKBQmH8P9xB9yVoQJp6g6pYKCsfd-flLtLu2tAsfpSRdqwMBPMhyphenhyphenNoO1JnC/s1600/The-30-Minute-Vegan-Soups-On.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6ayjv6XKLgj28myTKQ6B5pObMFd3NdTUXvyYD50EIvFuS1IqaIwP7A-4WmsIVQ9eqikt6c45MQKBQmH8P9xB9yVoQJp6g6pYKCsfd-flLtLu2tAsfpSRdqwMBPMhyphenhyphenNoO1JnC/s1600/The-30-Minute-Vegan-Soups-On.jpg" height="400" width="305" /></a></div>
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Along with a scrumptious variety of soups and stews, you'll find lots of delicious extras—from Herbed Bread Sticks to Red Pepper Coulis, <i><a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20">Soup's On</a> </i>elevates the art of soup making to new culinary heights. While every soup and stew within the pages of <i><a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20">Soup's On</a></i> stands on its own, each recipe comes with suggested variations as well as the perfect accompaniments, so you don't have to guess how to put together an absolutely fabulous meal. Take for example, this sweet and spicy Brazilian Black Bean Soup with Baked Plantain.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEJtepwOHGxE5i8eUXTdn6r0aiRiNpTbBBOnRQmpdplsEcBgkCyqddG-67QKyx3Q_vAaHy8yobGUyU0Me-DAOzwCOC-bNyy-2tguBTViUu9XcnxK8KVPhcOhsLAp94Y9yvYOD/s1600/30MinVeganSoupBrazlianBlackBean2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEJtepwOHGxE5i8eUXTdn6r0aiRiNpTbBBOnRQmpdplsEcBgkCyqddG-67QKyx3Q_vAaHy8yobGUyU0Me-DAOzwCOC-bNyy-2tguBTViUu9XcnxK8KVPhcOhsLAp94Y9yvYOD/s1600/30MinVeganSoupBrazlianBlackBean2.jpg" height="300" width="400" /></a></div>
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Black beans make this sumptuous Latin treat nutritious and hearty. Maple-baked plantain and a bit of freshly squeezed orange juice add a touch of sweetness, and jalapeño and chipotle pepper add a zesty bite. Raw Cashew C<span class="st">rème fraîche counterbalances the heat, and Candied Pepitas add another lovely touch of sweetness and a bit of crunch. </span></div>
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<span class="st">Mark's Asian-inspired Hot Pot with Soba Noodles, Seared Shiitake Mushrooms and Baby Bok Choy is a heavenly choice on a cold, wet, winter day. Broken down into three simple-to-prepare recipes for Baked Tofu, Seared Shiitake and Baby Bok Choy, and a savory noodle-and-vegetable-infused broth, you'll love how this dish comes together so easily. With clear and concise instructions, it's a breeze to flow from one step to the next, tackling more than one task at a time. While the noodles and broth are cooking, it's time to prepare the shiitake and bok choy. What a beautiful presentation, don't you think?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhingis6I1Bf7DYdQ0St7LeuR7LapjqPeM25t0HSKh2rmo01zVjNd5-KHwBNYz_uDJX-iWhxcMIoa0bxBgLD3ZRQSmvvA1B0BKqYbQq2mAANUKaiIxH-_96MjcCtRLgjw8UeoWD/s1600/30MinVeganSoupHotPotSobaNoodle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhingis6I1Bf7DYdQ0St7LeuR7LapjqPeM25t0HSKh2rmo01zVjNd5-KHwBNYz_uDJX-iWhxcMIoa0bxBgLD3ZRQSmvvA1B0BKqYbQq2mAANUKaiIxH-_96MjcCtRLgjw8UeoWD/s1600/30MinVeganSoupHotPotSobaNoodle1.JPG" height="300" width="400" /></a></div>
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If you love the sweet, smoky flavor of BBQ, then this delectable down-home BBQ Tempeh and Roasted Corn Stew is right up your alley. I served it with Cosmic Double Corn Bread and topped it with toasted pepitas. Until toasting pepitas (aka pumpkin seeds), I hadn't realized I enjoyed them so much. Pumpkin seeds are a great source of vitamin E, protein, iron, magnesium, and zinc. And toasting them for less than 20 minutes ensures that they're cooked under the threshold for unwanted changes to the seeds' healthy fats. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafdiapQ9T0EE9rdocU7OD8bEUCuBfaUyAMKk0uytfIbSD8ligjmaGQ8RFW0NqDDYrmXzAlzPRznSFR7JTKAzOhUyoWZ1DjkMOROpR89jnDZ49iDzwHsMwMMTbZvAr41R4eyjL/s1600/30MinVeganSoupBBQTempehandRoastedCorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafdiapQ9T0EE9rdocU7OD8bEUCuBfaUyAMKk0uytfIbSD8ligjmaGQ8RFW0NqDDYrmXzAlzPRznSFR7JTKAzOhUyoWZ1DjkMOROpR89jnDZ49iDzwHsMwMMTbZvAr41R4eyjL/s1600/30MinVeganSoupBBQTempehandRoastedCorn.jpg" height="300" width="400" /></a></div>
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With another wave of Arctic cold air whipping through this week and anticipated temperatures dipping down into the teens, I will surely be making this soul-satisfying Roasted Root Vegetable Soup again. Loaded with onions, carrots, fennel, parsnips, tomatoes, and sweet potatoes (I used yams), it's seasoned to perfection with just the right blend of herbs and balsamic. Topped with Tofu Feta, it's a Mediterranean feast in a bowl!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqEKd3QOIvlFn5P7T06nHW3IC-x0kqk3S7Mi_udONH1aU48Xk5Vl8OiXJnto43tOwF9J2ltnpjCWtNULJzU2K0eTHbthKyzLiuZFnHzlYcZWCkNsBSgbMj2pZqZzhDNcpTKNQ/s1600/30MinVeganSoupRoastedRootVeggie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqEKd3QOIvlFn5P7T06nHW3IC-x0kqk3S7Mi_udONH1aU48Xk5Vl8OiXJnto43tOwF9J2ltnpjCWtNULJzU2K0eTHbthKyzLiuZFnHzlYcZWCkNsBSgbMj2pZqZzhDNcpTKNQ/s1600/30MinVeganSoupRoastedRootVeggie.jpg" height="300" width="400" /></a></div>
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Everyone who knows me knows I'm cuckoo for coconut. Mark's Thai Coconut Soup with Lemongrass had me enjoying five-star Tom Kha in no time at all. Coconutty, rich, fragrant, and filled with all the yumminess you'd expect from this classic Thai dish.<br />
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<a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20"><i>The 30 Minute Vegan Soup's On</i></a> will have you turning out tasty, filling, and hearty bowls of goodness in less time than it takes to order takeout. And your meals will be so much more delicious, nutritious, and satisfying than anything you'll find on a takeout menu. While we're still in the midst of winter's cold embrace, get your hands on a copy of this wonderful book. The recipe for Seared Shiitake and Baby Bok Choy alone, is worth the modest cover price. And if you enjoy slurping soup in the warmer months, you'll be covered, because there are lots of spring and summer soup recipes in <i><a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20">Soup's On</a></i>, too!<br />
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<span style="color: red;">Update: Congratulations to Georgie Miller! She's the lucky winner of a copy of </span><i><a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20">Soup's On</a>! </i><span style="color: red;">Georgie, please shoot me an email, to claim your prize. Thank you to all of my readers for all of your wonderful comments and for participating in the giveaway. Stay tuned for more fun to come!</span><br />
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Now, on to the giveaway: One lucky reader will win a copy <a href="http://www.amazon.com/gp/product/0738216739/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738216739&linkCode=as2&tag=hungr0af-20"><i>Soup's On</i></a>! For a chance to win, simply leave <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">a comment below and tell me what your very favorite soup is.* (Please make sure to include your email
address if I don’t already have it, so I can get your book to you!)</span><i><span style="font-family: Cambria; font-size: 12pt; font-weight: normal;"> </span></i><br />
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To earn <i>additional</i> entries, you can also do one or more of the
following. Please leave a separate comment for each item you complete:<span class="Apple-style-span" style="font-family: inherit;"> </span></div>
<br />
<span class="Apple-style-span" style="font-family: inherit;">1. Follow this blog.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. Follow <a href="http://twitter.com/vegangail" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">@vegangail on Twitter.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. Follow <a href="https://twitter.com/veganfusion">@veganfusion on Twitter.</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. Follow <a href="http://twitter.com/mostvibrantlife" target="_blank">@mostvibrantlife on Twitter.</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. "Like" <a href="https://www.facebook.com/veganfusion1">Vegan Fusion on Facebook.</a></span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. “Like” <a href="http://facebook.com/yourmostvibrantlife" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">Your Most Vibrant Life on Facebook.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">6. I’m tweeting to #win a copy of @veganfusion’s terrific new book Soup's On! Enter for your chance to win here: <a href="http://bit.ly/30MVSO" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">http://bit.ly/30MVSO</a> #vegan </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Good luck! </span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span style="font-size: x-small;">*Sorry international friends, this giveaway is open only to U.S. residents. </span></span></div>
<br />Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com39tag:blogger.com,1999:blog-32730031.post-38565865191948553322013-12-26T09:51:00.000-08:002014-01-07T09:40:24.984-08:00Comfortably YumReview and Giveaway<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">What happens when a trailblazing vegan chef/entrepreneur and award-winning food columnist sets out to write her very first cookbook? Magic happens. Pure magic. Fans of Allison’s Gourmet vegan bakery, confectionary, and chocolaterie and <i>Veganize It! </i>column will be blown away by the recipes in Allison Rivers Samson’s gorgeous new ebook <a href="http://www.allisonsgourmet.com/vegan-cookbook.html" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank"><i>Comfortably Yum</i></a><i>. </i></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Within its brightly colored pages, you’ll be treated to a collection of vegan comfort-food recipes that will transport you and your taste buds back in time. As a lucky taste tester, I had the privilege of getting a sneak peek of all the recipes, and with dishes like Magic Mac ‘n Cheese, Homestyle Veggie Pot Pie, and Open-Faced (Save the) Tuna Melts, I felt like a kid again, savoring (and reliving!) many of my most cherished childhood food memories.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A few of my </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">friends have asked if I have a favorite recipe. But it’s impossible to choose just one, when every recipe is such an outta-the-park winner. However, given my insatiable sweet tooth, I wouldn’t mind being stranded on a remote desert island with Allison’s Chocolate Salted-Caramel Pudding Parfaits. Who doesn’t love chocolate pudding? This one is so velvety rich and chocolatey, it just melts in your mouth. And the salted-caramel pudding is the closest I’ve had to butterscotch in twenty-five years. (Yikes! I’m smacking my lips just thinking about it!)</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: xx-small;">Photo: Nicole Axworthy from <i>Comfortably Yum </i>©Allison Rivers Samson</span> </div>
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Each recipe is <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">exquisitely photographed and will whet your appetite for all the deliciousness to come. (You can feast your eyes on all of the photos </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.allisonsgourmet.com/vegan-cookbook.html" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">here.</a></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">) And as though a kitchen angel had landed on your shoulder, Allison has included her Top Tips for Culinary Success in the Kitchen. These wonderful little pearls of wisdom will save you oodles of time and energy and ensure that you’ll have delicious success with all of your cooking and baking.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Allison's </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">long-awaited first e-cookbook, <a href="http://www.allisonsgourmet.com/vegan-cookbook.html" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank"><i>Comfortably Yum</i></a>, features 10 scrumptious recipes that will delight not only vegans, but omnivores, too. It will make such a lovely gift for you or someone you love, and right now you can grab a copy for $5 off the regular price! If discovering 10 tantalizing gluten-free, whole-food, plant-based recipes that will win over even your most hard-to-please non-vegan friends isn’t enough to inspire you to grab a copy this very instant, perhaps knowing that you can do good while eating fabulously will. $3.00 of every purchase will be donated to <a href="http://animalplace.org/" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank"><b>Animal Place</b></a>, a wonderful farmed animal sanctuary in Grass Valley, California.</span><br />
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Feeling <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">lucky? I’m giving away a copy of <a href="http://www.allisonsgourmet.com/vegan-cookbook.html" style="color: blue; cursor: pointer;" target="_blank"><i>Comfortably Yum</i></a><i> </i>to two readers! Simply tell me which of the recipes you’re most excited to try in a comment below for a chance to win! (Please make sure to include your email address if I don’t already have it, so I can get your book to you!)</span><i><span style="font-family: Cambria; font-size: 12pt; font-weight: normal;"> </span></i><br />
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<span class="Apple-style-span" style="color: red;"><span style="font-family: Cambria; font-size: 12pt; font-weight: normal;">Update: Congratulations to HilLesha and Terri Cole! You each won a copy of </span><span style="font-family: Cambria; font-size: 12pt; font-weight: normal;"><i>Comfortably Yum: 10 Whole-Foods Vegan Recipes for Everyday Yum! </i>Please check soon for an email from Allison Rivers Samson! Thank you so much to everyone for taking part in the giveaway! </span></span><br />
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<i><span style="font-family: Cambria; font-size: 12pt; font-weight: normal;">Comfortably Yum: 10 Whole-Foods Vegan Recipes for Everyday Yum</span></i><br />
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Magic Mac ‘n Cheese<br />
Open-Faced (Save the) Tuna Melts<br />
Meltable American Cheese Slices<br />
Homestyle Veggie Pot Pie<br />
Clam-free Chowder<br />
Vegan Egg Salad<br />
Beet Burgers<br />
Caesar Salad<br />
Chocolate Salted-Caramel Pudding Parfaits<span style="font-family: Cambria; font-size: 12pt; font-weight: normal;"> </span><br />
<span style="font-family: Cambria; font-size: 12pt; font-weight: normal;">Chocolate-Glazed Fudge Cupcakes</span><span class="Apple-style-span" style="font-family: Times; font-size: small; font-weight: normal;"> </span><br />
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To earn additional entries, you may also do one or more of the following. Please leave a separate comment for each item you complete:<span class="Apple-style-span" style="font-family: inherit;"> </span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">1. Follow this blog.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2. Follow <a href="http://twitter.com/vegangail" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">@vegangail on Twitter.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. Follow <a href="https://twitter.com/allisonsgourmet" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">@allisonsgourmet on Twitter.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. Follow <a href="http://twitter.com/mostvibrantlife" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">@yourmostvibrantlife on Twitter.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. "Like" <a href="https://www.facebook.com/allisonsgourmet" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">Allison’s Gourmet on Facebook.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">5. “Like” <a href="http://facebook.com/yourmostvibrantlife" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">Your Most Vibrant Life on Facebook.</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;">6. I’m tweeting to #win a copy of @AllisonsGourmet’s new ebook Comfortably Yum. You can win a copy too: <a href="http://bit.ly/cmftblyum" style="color: blue; cursor: pointer; text-decoration: underline;" target="_blank">http://bit.ly/cmftblyum</a> #vegan #tunamelt</span><br />
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Happy holidays, and good luck!<br />
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<span style="font-family: arial; font-size: x-small;"></span>Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com63tag:blogger.com,1999:blog-32730031.post-34539648374263403182013-06-24T10:02:00.000-07:002013-07-02T07:54:48.677-07:00The Great Vegan Bean Book Review and Giveaway<span class="Apple-style-span">Nutrition. Flavor. Value. Variety. Versatility. Sustainability. What's not to love about beans? Along with other legumes, beans have been harvested among the Earth's most ancient cultures for a <i>very </i>long time</span>—as far back as the Bronze Age<span class="Apple-style-span">. But aside from baked beans, refried beans, and bean burritos, many of us really don't </span><span class="Apple-style-span">know beans about beans. And if you ask most people to list their top ten favorite foods, I would venture to guess that beans would not hold a spot on most lists. Take me, for example. </span><span class="Apple-style-span">I really do love lentils, I favor fava, I'm crazy about cannellini, and I'm goofy for garbanzos. But when it came to knowing about the amazing variety of beans and the multitude of ways they can be deliciously incorporated into just about every kind of recipe imaginable, well, what I knew about beans didn't amount to a hill of beans. </span><br />
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<span class="Apple-style-span">Beans are inexpensive and packed with nutrients. They're low in fat, high in protein and fiber, and are a great source of B vitamins, minerals, phytonutrients, and antioxidents. Some beans are also a great source of other vitamins, like edamame, which has a whopping 30 mcg of vitamin K per quarter cup. Just about every culture is known for its own special bean dish, and according to perennialsolutions.org, beans are a perennial staple crop that can be harvested non-destructively. </span>Like all legumes, they are one of the world's basic foodstuffs, and the harvesting of beans does not kill the plant nor prevent future harvests.<br />
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<span class="Apple-style-span">Kathy Hester's latest book, <a href="http://www.amazon.com/gp/product/B00D9U3S7A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00D9U3S7A&linkCode=as2&tag=hungr0af-20"><i>The Great Vegan Bean Book</i></a> contains more than 100 delectable recipes that will revolutionize your relationship with beans. </span><br />
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The recipes are broken out into type of dish, and you'll love the cute chapter titles like "Noshy Beans" and "Portable Beans." I wanted to try something completely different from my typical bean fare, which consisted mainly of black bean burritos and various kinds of dal, so I started with the recipe for Pineapple Rum Beans Over Coconut Lime Sweet Potatoes. The flavors were every bit as lusciously tropical as they sound! I'd show you my own photo, but it doesn't compare to Renée Comet's lovely image from the book:<br />
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From breakfast (oh yeah, I'm making those Enchanted Vanilla Pancakes!) to dessert (there's a little sneak peek below)—<i><a href="http://www.amazon.com/gp/product/B00D9U3S7A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00D9U3S7A&linkCode=as2&tag=hungr0af-20">The Great Vegan Bean Book</a> </i>contains an enticing collection of recipes that will quickly elevate your opinion of the humble little bean.<br />
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As a side note, I admit that I have come to rely a bit to heavily on canned beans. Not that there's anything wrong with that. But my friend Allison, has been telling me for years that there's nothing like the flavor, texture, and extra nutritional boost you get from cooking beans from scratch. And while I don't own a pressure cooker (Allison's preferred method, because they cook up in just 35 minutes!), I do own a slow cooker (thanks to falling in love with Kathy's first book, <a href="http://www.amazon.com/gp/product/1592334644/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1592334644&linkCode=as2&tag=hungr0af-20"><i>The Vegan Slow Cooker),</i></a> so I followed the directions for slow-cooker beans at the beginning of <i><a href="http://www.amazon.com/gp/product/B00D9U3S7A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00D9U3S7A&linkCode=as2&tag=hungr0af-20">The Great Vegan Bean Book</a> </i>and have been cooking up perfect beans every time! There are cooking instructions for every kind of bean imaginable—Rattlesnake beans? I had no idea! Nor had I ever heard of Barlotti, Apaloosa, or Goat's Eye beans! (Have you?)<br />
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I couldn't recall the last time I'd enjoyed beans as part of a dessert, so I couldn't wait to try Kathy's creative recipe for Vanilla and—<i>my heart be still</i>—Rose Water Parfaits. Sandwiched between bands of vanilla cookie crumbs, the lusciously creamy layers are made with lentils, tofu, and coconut milk yogurt (I used <a href="http://sodeliciousdairyfree.com/products/cultured-coconut-milk/vanilla-cultured-coconut-milk" target="_blank">So Delicious</a>, of course!) delicately flavored with vanilla and rose water. I improvised a little by mixing in tiers of strawberry sauce infused with Rose Petal Jam from <a href="http://www.premroseedibles.com/products.html" target="_blank">Premrose Edibles</a>. These parfaits would make such an exquisite finish to a special meal, an indulgent breakfast, or a delightful midday treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYWeXy9VXdTKVs3GznVfJcrWpg1EzhTLbZL_5xpswdG8zPPsnC3uxTOcyxGVFE7P9RtoYxOKGtypQgpt0iRFBi1YScV-HqSc33NPP_t9OX1mSXE3t-iYtte2W7BIm5k6F_CMd/s1600/Strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYWeXy9VXdTKVs3GznVfJcrWpg1EzhTLbZL_5xpswdG8zPPsnC3uxTOcyxGVFE7P9RtoYxOKGtypQgpt0iRFBi1YScV-HqSc33NPP_t9OX1mSXE3t-iYtte2W7BIm5k6F_CMd/s400/Strawberry.jpg" width="310" /></a></div>
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<span class="Apple-style-span">If you love beans and especially if you think you don't, get your hands on a copy of </span><i><a href="http://www.amazon.com/gp/product/B00D9U3S7A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00D9U3S7A&linkCode=as2&tag=hungr0af-20">The Great Vegan Bean Book</a></i><span class="Apple-style-span">! Your taste buds will thank you, and your appreciation for one of nature's most perfect foods will soar. And if you'd like to win a copy, I'm giving one away. Here's all you need to do:</span><span id="goog_32694930"></span><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: red;">Update: Congratulations to Lizzie Bordello, the lucky winner of </span><i><a href="http://www.amazon.com/gp/product/B00D9U3S7A/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00D9U3S7A&linkCode=as2&tag=hungr0af-20">The Great Vegan Bean Book</a></i><span class="Apple-style-span">! </span><span class="Apple-style-span" style="color: red;">Huge thanks to everyone for participating in the giveaway! More fun reviews and giveaways to come, so please stay tuned ... Lizzie, please check your email inbox for a message from me on how to claim your prize. </span></div>
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<span class="Apple-style-span" style="color: red;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
Leave a comment below telling me what your favorite bean dish is.* To increase your chances of winning this fabulous book, you can also do one or more of the following, and leave a separate comment for each item you complete:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1. Follow this blog.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Follow <a href="http://twitter.com/vegiegail" target="_blank">@vegiegail on Twitter</a>.</div>
<div class="separator" style="clear: both; text-align: left;">
3. Follow <a href="http://twitter.com/geekypoet" target="_blank">@geekypoet on Twitter</a>.</div>
<div class="separator" style="clear: both; text-align: left;">
4. "Like" <a href="https://www.facebook.com/veganslowcooker" target="_blank">Healthy Slow Cooking on Facebook</a>.</div>
<div class="separator" style="clear: both; text-align: left;">
5. Tweet the following message: I'm Tweeting to win a copy of Kathy Hester's The Great Vegan Bean Book via @vegiegail http://bit.ly/Gr8VegBean #vegan #recipes #book #giveaway</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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Good luck!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-size: xx-small;">*Sorry international friends. This giveaway is open only to US residents.</span></div>
</div>
Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com75tag:blogger.com,1999:blog-32730031.post-80733355644555952382013-03-01T10:00:00.001-08:002013-03-06T09:15:59.688-08:00Nut Butter UniverseReview and Giveaway<style>@font-face {
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I am
honored and proud to welcome back one of my very favorite vegan cookbook
authors, Robin Robertson, with a guest post about her brand new book, <i><a href="http://www.amazon.com/gp/product/0980013178/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0980013178&linkCode=as2&tag=hungr0af-20"><span style="color: blue;">Nut Butter Universe.</span></a></i> Her latest contribution to
making the world a more deliciously compassionate place contains a collection
of tantalizing recipes.</span></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6GyJfQjT_wpGWGmPv_859VxKaazpnaUl4RX7J5CaQhK2I1mYtqXJu4dGC_FkySzgEpX9Z9mzrxM0YNFm9Cuet88yefAwpG2z7M5ab6DhIePn7487tfT66mFYKakqfi-FVBjR/s1600/Nut+Butter+Universe+Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6GyJfQjT_wpGWGmPv_859VxKaazpnaUl4RX7J5CaQhK2I1mYtqXJu4dGC_FkySzgEpX9Z9mzrxM0YNFm9Cuet88yefAwpG2z7M5ab6DhIePn7487tfT66mFYKakqfi-FVBjR/s400/Nut+Butter+Universe+Cover.jpg" width="332" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I couldn't wait to dig into this book, and headed right for
the luscious-looking recipe for Penne Primavera with Avocado Cashew Cream. It
was, in a word, divine.</span></span><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYFZky2YVkxqVwT7IYK1ZYI9tENmwu1RMUpp2HfkaU9jlRipKNeVd0pjcjzffnSRQVqxls6OJUwumssa35rLiV8rG9j4r8V1htTCbl7OkQvXiX9y_a552cNXPT7bAA0yt_xcc/s1600/-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYFZky2YVkxqVwT7IYK1ZYI9tENmwu1RMUpp2HfkaU9jlRipKNeVd0pjcjzffnSRQVqxls6OJUwumssa35rLiV8rG9j4r8V1htTCbl7OkQvXiX9y_a552cNXPT7bAA0yt_xcc/s400/-2.jpg" width="400" /></a></div>
<span style="font-size: small;"><br /></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Every recipe in this book sounds incredibly enticing—from
Walnut Butter Banana Bread to Peach Almond Butter Quesadillas, your mouth will
water just from reading the Table of Contents. So without further ado, here's
Robin:</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black; font-size: small;">Beyond
the PB&J</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Not long ago, the only nut butter sandwich around was the
traditional PB&J made with peanut butter, grape jelly, and white bread. <span style="color: black;">Did you know that before the age of 18, the average
American child consumes 1,500 peanut butter and jelly sandwiches?</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">But why settle for tradition, when you can put your own spin
on the classic sandwich. These days, you can choose from over a dozen kinds of
nut butters, paired with an orchard full of jams, jellies, preserves, and
marmalades, and served on a wide variety of whole-grain breads. You can also
get even more creative by adding another flavor layer to your sandwich filling
by sprinkling your spreads with anything from dried or fresh fruits, to crushed
nuts or chocolate, or even shredded carrots or cooked vegan bacon. Even Elvis
got creative with his now-famous grilled peanut butter and banana sandwich
(which he reportedly ate with<span style="color: black;"> a knife and
fork.) </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black; font-size: small;">Variations on a PB&J are, in fact,
infinitely versatile when you consider that by combining a different variety of
nut butter for the peanut butter, and a different flavor of jam, jelly, or
preserves, combined with different “add-ons” as well as types of bread, you
could </span><span style="font-size: small;">potentially enjoy more than 32,130 different variations of
America’s favorite sandwich.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The sandwich recipes in my new book, <i><a href="http://www.amazon.com/gp/product/0980013178/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0980013178&linkCode=as2&tag=hungr0af-20"><span style="color: blue;">Nut Butter Universe</span></a>,</i> include:</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">My Favorite PB&J </span></span></div>
<div class="MsoNormal" style="text-indent: -0.25in;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Grilled Peanut Butter and Banana Sandwich</span></span></div>
<div class="MsoNormal" style="text-indent: -0.25in;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Flower Power Almond Butter Sandwich</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Walnut Butter Waldorf Wraps</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Open-Face Peanut Butter and Tomato Broil </span></span></div>
<div class="MsoNormal" style="text-indent: -0.25in;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Chocolate-Hazelnut Paninis</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Roasted Eggplant Pita with Garlicky Lemon-Almond Sauce</span></span></div>
<div class="MsoNormal" style="text-indent: -0.25in;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">·</span><span style="font-size: small;">
</span><span style="font-size: small;">Peach-Almond Butter Quesadillas </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">And one of my personal favorites, these Thai Tofu-Vegetable
Wraps...</span></span><br />
<span style="font-size: small;"> </span><span style="font-size: small;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bv04RyLdkHwzsvpjOILZ4wgr949iE4HicA2XKw2vG-p6VweER_3n0tcSo2TzPOs7xXPuFeGaV-_qE3OXLQE1TGn9Rep01zS1YiNti0DfcQqleSRpLeN_9w3Blfj-dk2E5LTG/s1600/-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2bv04RyLdkHwzsvpjOILZ4wgr949iE4HicA2XKw2vG-p6VweER_3n0tcSo2TzPOs7xXPuFeGaV-_qE3OXLQE1TGn9Rep01zS1YiNti0DfcQqleSRpLeN_9w3Blfj-dk2E5LTG/s400/-1.jpg" width="400" /></a></div>
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<span style="font-size: 8pt;">Photo by Lori Maffei </span></div>
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<br /></div>
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Thai Tofu-Vegetable Wraps</b></span></span></div>
<div align="center" style="margin: 0.1pt 0in; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="margin: 0.1pt 0in;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Filled
with baked tofu strips, crisp fresh vegetables, and a creamy, zesty sauce,
these wraps make a yummy lunch or a light supper. You can add more vegetables,
if you like. For an even quicker version, you can use a package of ready-made
baked marinated tofu, although making it yourself is more economical. In place
of tofu, you can substitute seitan or soy curls. To make them gluten-free, use
gluten-free flatbreads. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients:</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8 ounces
extra-firm tofu, cut into strips</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2
tablespoons wheat-free tamari, divided</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Salt and
ground black pepper</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 tablespoons
cashew butter </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1
tablespoon fresh lime juice</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 to 1
teaspoon natural sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon
chili paste, or more to taste</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup
shredded lettuce</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup
shredded carrot</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 cup
chopped red bell pepper </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 cup
bean sprouts (optional) </span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2
tablespoons finely minced red onion or scallion</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 lavash
flatbreads or large flour tortillas</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions:</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1.</span><span style="font-size: small;"> </span><span style="font-size: small;">Preheat the oven to 375°F. Lightly
oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on
the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt
and pepper to taste. Bake until lightly browned, turning once about half- way
through, about 20 minutes total. Remove from the oven and set aside to cool.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2.</span><span style="font-size: small;"> </span><span style="font-size: small;">In a small bowl, combine the cashew
butter, tamari, lime juice, sugar, and chili paste. Blend well.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3.</span><span style="font-size: small;"> I</span><span style="font-size: small;">n a medium bowl, combine the
lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to
combine.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4.</span><span style="font-size: small;"> </span><span style="font-size: small;">Spread the cashew mixture onto each
flatbread, dividing evenly. Top with the vegetable mixture, spreading on the
lower third of each wrap. Top the vegetables on each flatbread with strips of
the reserved tofu.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5.</span><span style="font-size: small;"> </span><span style="font-size: small;">Roll up the sandwiches and use a
serrated knife to cut them in half. Serve at once.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves 2</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 12pt;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">From </span><span style="font-size: small;"><i><a href="http://www.amazon.com/gp/product/0980013178/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0980013178&linkCode=as2&tag=hungr0af-20"><span style="color: blue;">Nut Butter Universe,</span></a></i></span><span style="font-size: small;"> by Robin
Robertson. Copyright ©2013 Robin Robertson. Reprinted with the kind permission
of the publisher, Vegan Heritage Press.</span><span style="font-size: small;"><br />
<br />
</span><span style="font-size: small;"><span style="color: red;">Update: Congratulations Billie Jean! You're the lucky winner! Please send me an email with your postal address, so I can send your book to you! Thank you everyone for participating! Stay tuned for more delicious fun to come! </span>Giveaway: Almond butter, cashew butter, or good 'ol peanut butter?
Simply leave a comment below telling me your favorite nut butter for a chance
to win your very own copy of </span><span style="font-size: small;"><i><a href="http://www.amazon.com/gp/product/0980013178/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0980013178&linkCode=as2&tag=hungr0af-20"><span style="color: blue;">Nut Butter Universe.</span></a></i>*<br />
<br />
And to earn additional entries, you may do any or all of the following, and
please leave a comment for each item you complete:<br />
</span><span style="font-size: small;"><br />
</span><span style="font-size: small;">1. Follow <a href="http://pinterest.com/robinvegan/"><span style="color: blue;">Robin Robertson</span></a> on Pinterest.</span><span style="font-size: small;"><br />
</span><span style="font-size: small;">2. Follow <a href="http://twitter.com/GlobalVegan"><span style="color: blue;">@GlobalVegan </span></a>on Twitter.</span><span style="font-size: small;"><br />
</span><span style="font-size: small;">3. Follow this blog by clicking the "follow" link in the
upper left-hand corner of this page, subscribing via email, or through <a href="http://www.networkedblogs.com/blog/hungry_vegan"><span style="color: #f12100;">Networked
Blogs.</span></a></span><span style="font-size: small;"><br />
</span><span style="font-size: small;">4. Follow <a href="http://twitter.com/vegiegail"><span style="color: #f12100;">@Vegiegail</span></a> on Twitter.</span><span style="font-size: small;"><br />
</span><span style="font-size: small;">5. Tweet the following message: </span><span style="font-size: small;">Win a copy of @GlobalVegan's new book Nut Butter Universe: Easy
#Vegan Recipes w/Out of This World Flavors! http://bit.ly/NutButU #giveaway<br />
<br />
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!!!</span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 7.5pt;">*Sorry international friends. The giveaway is
open to US residents only.</span></span></div>
<br />Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com122tag:blogger.com,1999:blog-32730031.post-80539938912885919442012-12-17T10:32:00.003-08:002012-12-27T13:24:06.903-08:00The 30-Minute Vegan's Taste of Europe Book Review and Giveaway<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: -webkit-auto;">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.</span></div>
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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 <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank"><i>The 30 Minute Vegan</i>'s <i>Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain ... and Beyond! </i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAbcJuZEfvrrqpMSxTLMLvAElokZaMLkjX5Pa2nmst0DSOt0sBLivBzeJTDs1kFgUl5xKVJ9b5qYfkynDPLhmtejIn3tVm54xZmpMZYJsXaSKF1BWZ1sT4Kf_vXjmtW_hy-PI/s1600/the-30-minute-vegan-taste-of-europe-250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAbcJuZEfvrrqpMSxTLMLvAElokZaMLkjX5Pa2nmst0DSOt0sBLivBzeJTDs1kFgUl5xKVJ9b5qYfkynDPLhmtejIn3tVm54xZmpMZYJsXaSKF1BWZ1sT4Kf_vXjmtW_hy-PI/s400/the-30-minute-vegan-taste-of-europe-250.jpg" width="305" /></a></div>
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I'm a huge fan of Chef Mark Reinfeld and his <i>The 30 Minute Vegan </i>series of books. The recipes in <i><a href="http://hungryvegan.blogspot.com/2009/07/brand-new-must-have-recipe-book-30.html" target="_blank">The 30 Minute Vegan</a></i> and <a href="http://hungryvegan.blogspot.com/2010/07/book-review-and-giveaway-30-minute.html" target="_blank"><i>The 30 Minute Vegan's Taste of the East</i></a> 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, <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank"><i>The 30 Minute Vegan</i>'s </a><i><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank">Taste of Europe</a>, </i>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.<br />
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Feast your eyes on a few of the delectable dishes I prepared from the recipes found within the pages of <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank"><i>The 30 Minute Vegan</i>'s </a><i><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank">Taste of Europe</a> ...</i><br />
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Scottish Currant Scones, which I transformed into Cranberry Pistachio Coconut Nog Scones ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU5i_M4GwuTxQJX16Q6niysgdhbZSoInvvppCEwLpAp8xfkdZOQnijhhrTh8sSMRL9OPKRbCNa75Lz4LZLNhcFPC6v989oEeKCHyDadV2x2sJtL3T5ftXhz4CxfapOPDT646B/s1600/30MInuteVeganEuropeScones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU5i_M4GwuTxQJX16Q6niysgdhbZSoInvvppCEwLpAp8xfkdZOQnijhhrTh8sSMRL9OPKRbCNa75Lz4LZLNhcFPC6v989oEeKCHyDadV2x2sJtL3T5ftXhz4CxfapOPDT646B/s400/30MInuteVeganEuropeScones.jpg" width="300" /></a></div>
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Italian Tempeh Neatballs are seriously the best-tasting vegan meatball adaptation ever! (I just had to share the recipe below!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr8x1KxE8uQ3TUogCjv74F09LX0VglymMM8YYPfTF68KLCiXFkwiGqmtL08yXH1nhob-dLG1Gt7aG2mLJKYMdHXCc_7JTqDAg-XNOVrK0vddDewByrpVNV6whFl7pFKtgagHX/s1600/30MinuteVeganEuropeMeatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr8x1KxE8uQ3TUogCjv74F09LX0VglymMM8YYPfTF68KLCiXFkwiGqmtL08yXH1nhob-dLG1Gt7aG2mLJKYMdHXCc_7JTqDAg-XNOVrK0vddDewByrpVNV6whFl7pFKtgagHX/s400/30MinuteVeganEuropeMeatballs.jpg" width="400" /></a></div>
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So good I had them for lunch the next day with Mark's Roasted Tomato and Garlic Sauce.<br />
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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 ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMarjn2VHZTDFXkfaStcJM-RkUEuzmWgGlFFQjczaqPznjpigxlbDhS8gVDoTO4RO5mwnlq18q3EPiJBlY74EKtk_01tJck6_haJrmz7KGLiwX8KCWUSbBvfp8OMyIQN0g70sz/s1600/30MinuteVeganEuropeEmpanadas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMarjn2VHZTDFXkfaStcJM-RkUEuzmWgGlFFQjczaqPznjpigxlbDhS8gVDoTO4RO5mwnlq18q3EPiJBlY74EKtk_01tJck6_haJrmz7KGLiwX8KCWUSbBvfp8OMyIQN0g70sz/s400/30MinuteVeganEuropeEmpanadas.jpg" width="300" /></a></div>
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Making cruelty-free French Faux Gras ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1xp7YRDUrUqxBDvzl_pFeZ1zZdljR6XAjSaoPovWtKaQTaOcxiW5UgAw-mnaLfuke3zRRz28BJgOe6iXjcdC2YRlD2G6WhBcVAFwvfn3oBMuTxwHS0RG8nkbnEoutEpKehzx/s1600/30MinVeganTasteofEuropeMakingFauxGras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1xp7YRDUrUqxBDvzl_pFeZ1zZdljR6XAjSaoPovWtKaQTaOcxiW5UgAw-mnaLfuke3zRRz28BJgOe6iXjcdC2YRlD2G6WhBcVAFwvfn3oBMuTxwHS0RG8nkbnEoutEpKehzx/s400/30MinVeganTasteofEuropeMakingFauxGras.jpg" width="388" /></a></div>
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A colorful and delectable fusion of flavors: Bruschetta with Faux Gras ...<br />
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You'll gain a whole new appreciation for paprika after your very first bite of this fabulous Hungarian Goulash ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1wJC5HJ44NduXNkYNOboGf2bGbyLq2WlBz6pwldSbOj3f9TvwdnnbvDoOr-Pw63FJr1_5-eeqp4Ntj5wOh9LLWQMiMgNHrL7jkknmKeRGeYaQBOvuQSKW9F4dfwvWPzBFTYI/s1600/30MinVeganTasteofEuropeGoulash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1wJC5HJ44NduXNkYNOboGf2bGbyLq2WlBz6pwldSbOj3f9TvwdnnbvDoOr-Pw63FJr1_5-eeqp4Ntj5wOh9LLWQMiMgNHrL7jkknmKeRGeYaQBOvuQSKW9F4dfwvWPzBFTYI/s400/30MinVeganTasteofEuropeGoulash.jpg" width="400" /></a></div>
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A sensuously sweet, yet light Spanish dessert, Vegan Flan, served with raspberries and a drizzle of caramel syrup ...<br />
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<b>Tempeh Neatballs</b> </div>
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from <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank"><i>The 30 Minute Vegan</i>'s </a><i><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank">Taste of Europe</a></i></div>
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reprinted with the kind permission of the author and the publisher,<br />
Da Capo Press. ©2012 by Mark Reinfeld </div>
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Ingredients:</div>
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2 Tbsp olive oil</div>
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1/2 cup finely diced yellow onion</div>
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3 garlic cloves, minced or pressed</div>
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16 oz tempeh, diced finely</div>
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1/4 cup oat flour</div>
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3 Tbsp nutritional yeast</div>
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1 Tbs wheat-free tamari or other soy sauce</div>
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1 Tbsp balsamic vinegar</div>
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2 Tbsp minced fresh basil</div>
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2 Tbsp minced fresh flat-leaf parsley</div>
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2 tsp minced fresh rosemary</div>
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2 tsp dried oregano</div>
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1 tsp ground fennel (optional)</div>
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1/2 tsp sea salt</div>
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1/4 tsp freshly ground black pepper</div>
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1/4 tsp crushed red pepper flakes</div>
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Oil for sautéing</div>
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1 12-oz jar of your favorite pasta sauce or the Roasted Tomato and Garlic Sauce from <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" style="text-align: center;" target="_blank"><i>The 30 Minute Vegan</i>'s </a><i style="text-align: center;"><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank">Taste of Europe</a></i></div>
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Directions:</div>
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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.</div>
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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.</div>
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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.</div>
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Variation: </div>
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• 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.</div>
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If you've been yearning for Yorkshire Pudding or craving kielbasa soup, <a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" style="text-align: center;" target="_blank"><i>The 30 Minute Vegan</i>'s </a><i style="text-align: center;"><a href="http://www.amazon.com/gp/product/0738214337/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0738214337&linkCode=as2&tag=hungr0af-20" target="_blank">Taste of Europe</a> </i><span style="text-align: center;">was written for you! It will also make the most wonderful holiday gift for your favorite foodie, vegan or not.</span><br />
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<span style="color: red; text-align: center;">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!</span></div>
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<span style="text-align: center;">For a chance to win your very own copy, simply leave a comment below, and tell me your favorite European regional cuisine.* </span></div>
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You can also earn additional entries: choose <i>any or all</i> of the following, and <i>please leave a comment for each item you complete:</i></div>
<br />
1. Like <a href="http://www.facebook.com/veganfusion1" style="color: #f12100; text-decoration: none;" target="_blank">Vegan Fusion </a>on Facebook.<br />
2. Follow <a href="https://twitter.com/veganfusion" target="_blank"><span style="color: #f12100;">@</span>veganfusion</a> on Twitter.<br />
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through <a href="http://www.networkedblogs.com/blog/hungry_vegan" target="_blank">Networked Blogs</a>.<br />
4. Follow <a href="http://twitter.com/vegiegail" style="color: #f12100; text-decoration: none;">@Vegiegail</a> on Twitter.<br />
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<br />
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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!!!<br />
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<span class="Apple-style-span" style="font-size: xx-small;">*Sorry international friends. The giveaway is open to US residents only.</span></div>
Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com101tag:blogger.com,1999:blog-32730031.post-14421296608139361242012-10-25T10:02:00.000-07:002012-11-08T12:41:09.103-08:00Forks Over Knives The CookbookReview and Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_gdU1rMgCFHvBwBoCWkB910gHY-DNKmLe2_KnsNijQyMR9ib3lKxuxhLIlnrfLHS3_R1s_fq9Ad2fliGFUTd-PliIHBGDKajdoKpRa3z_2HK14vsgUY5vGrNOnKeC5QiwedL/s1600/3018-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_gdU1rMgCFHvBwBoCWkB910gHY-DNKmLe2_KnsNijQyMR9ib3lKxuxhLIlnrfLHS3_R1s_fq9Ad2fliGFUTd-PliIHBGDKajdoKpRa3z_2HK14vsgUY5vGrNOnKeC5QiwedL/s320/3018-2.jpg" width="238" /></a></div>
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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! <i><a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=hungr0af-20">Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year</a> </i>lays to rest any doubt anyone may still have that <i>low-fat,</i> 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!<br />
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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.<br />
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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!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn2QQ7xQXOkkBw-abhyphenhyphen4ZuVm-nyp8LnGsb_IGeDG80cQNsx71_QARuTu3jLcjBJ3-GvWSud7EG1ItpW0Un23mBCp3CT5o7v0RafQJ2l8y2-CjdbFIrBFWiNfha-cK2WmvXeuu/s1600/get-attachment.aspx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn2QQ7xQXOkkBw-abhyphenhyphen4ZuVm-nyp8LnGsb_IGeDG80cQNsx71_QARuTu3jLcjBJ3-GvWSud7EG1ItpW0Un23mBCp3CT5o7v0RafQJ2l8y2-CjdbFIrBFWiNfha-cK2WmvXeuu/s400/get-attachment.aspx.jpeg" width="300" /></a></div>
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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, <a href="http://www.tastenirvana.com/category.php?cid=71&xcSID=6bab255c27ef001ce0be5f233e0d28d4" target="_blank">Real Coconut Water</a>), so it's rich and delicious but leaves out the super high fat and calories!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG2ColIvuYkeF-afGmmmPprC-tQyXUtlwUkorSFQTVDjCufX8N7PuNV3ehIqBn6WNO25VaJH1uAJ0kTJtYPakyIVLv-JLPZa5bn0TvoXqb1OhALE_YrlZWTP1ZnHPolIUkhyphenhyphenJ/s1600/get-attachment-1.aspx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG2ColIvuYkeF-afGmmmPprC-tQyXUtlwUkorSFQTVDjCufX8N7PuNV3ehIqBn6WNO25VaJH1uAJ0kTJtYPakyIVLv-JLPZa5bn0TvoXqb1OhALE_YrlZWTP1ZnHPolIUkhyphenhyphenJ/s400/get-attachment-1.aspx.jpeg" width="347" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">As promised, following is the recipe for Autumn Mixed Greens Salad from</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> </span></span><i><a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=hungr0af-20">Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year</a> </i><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">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!</span></div>
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<span class="Apple-style-span" style="font-size: 16px; line-height: 20px;"><b>Autumn Mixed Greens
Salad</b></span></div>
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<span class="Apple-style-span" style="font-size: 16px; line-height: 20px;">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.</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: 20px;">¼ cup brown rice syrup</span><br />
<span class="Apple-style-span" style="line-height: 20px;">Zest and juice of 1 orange</span><br />
<span class="Apple-style-span" style="line-height: 20px;">2 tablespoons balsamic vinegar</span><br />
<span class="Apple-style-span" style="line-height: 20px;">1 teaspoon Dijon mustard </span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman'; line-height: 20px;">3 tablespoons fruit-sweetened dried
cranberries, reconstituted in 6 tablespoons boiling water, plus 3
additional tablespoons dried cranberries </span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: 20px;"><span style="font-family: Times;">Pinch cayenne pepper</span><span class="Apple-style-span" style="font-family: 'Times New Roman';"> </span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;">6 cups mixed salad greens </span><br />
<span class="Apple-style-span" style="line-height: 20px;">½ cup pecan halves, toasted (see page 10), optional </span><br />
<span class="Apple-style-span" style="line-height: 20px;">2 crisp apples, peeled, cored, and cut into ½-inch
dice</span><br />
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">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.</span></div>
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<span class="Apple-style-span" style="line-height: 20px;">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.</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">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.</span></div>
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<span class="Apple-style-span" style="color: red; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Update: </span><span style="color: red; font-family: inherit;">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!</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">And now for the giveaway: You can win a copy </span><i><a href="http://www.amazon.com/gp/product/1615190619/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1615190619&linkCode=as2&tag=hungr0af-20">Forks Over Knives - The Cookbook</a></i><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> 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):</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Basics (No-Cheese Sauce)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Breakfasts (Breakfast Rancheros)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Salads (Spicy Asian Quinoa Salad)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Soups (Curried Squash and Apple Soup)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Stews and Chilies (White Bean Stew with Saffron and Basil)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Wraps and Spreads (Samosa Lettuce Wraps)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Pasta and Noodles (Penne with Spinach Béchamel)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Stir-fried, Grilled and Hashed Vegetables (Mixed Winter Vegetables with Spicy Poppy Seed Sauce)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Stuffed and Baked Vegetables (Wild Rice-Stuffed Cabbage Rolls)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">The Amazing Bean (Mujadara {Lentils with Rice and Caramelized Onions})</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Great Grains (Sweet and Sour "Meatball" Stir-Fry)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Casseroles (Moussaka)</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Desserts (Pumpkin Bread Pudding) </span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">To earn additional entries, you can do <i>any or all</i> of the following, and <i>please leave a comment for each item you complete:</i></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">1. Like <a href="http://www.facebook.com/ForksOverKnives" target="_blank">Forks Over Knives </a> on Facebook.</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">2. Follow <a href="https://twitter.com/ForksOverKnives" target="_blank">@ForksOverKnives</a> on</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> Twitter.</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><span class="Apple-style-span">3. </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through</span></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><span class="Apple-style-span"> <a href="http://www.networkedblogs.com/blog/hungry_vegan" style="color: #f12100; text-decoration: none;">Networked Blogs.</a></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">4. Follow</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> </span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><a href="http://twitter.com/vegiegail" style="color: #f12100; text-decoration: none;">@Vegiegail</a></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> </span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">on Twitter.</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;">5. Tweet the following message:</span><span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16px; line-height: 20px;"> </span>Win a copy of @ForksOverKnives Cookbook w/300+ delectable health-supporting #vegan recipes 4 u or some1 u ❤! http://bit.ly/RiKn3d #giveaway<br /><br />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!!!</span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman', Times, FreeSerif, serif;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-size: xx-small;">*Sorry international friends. The giveaway is open to US residents only.</span></span></span></div>
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<br />Vegiegailhttp://www.blogger.com/profile/10953934856050968428noreply@blogger.com118