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

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

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

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

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

Seitan Ropa Vieja

Photo ©2012 by Sabra Krock

Serves 4

Slow Cooker Size: 4- to 6-quart

Cook Time: 4 to 6 hours on Low

{soy-free}

2 teaspoons olive oil (optional)

1 small yellow onion, sliced paper-thin

3 cloves garlic, minced

1 green bell pepper, seeded and sliced paper-thin

1/3 cup tomato paste

1 teaspoon ground cumin

1 cup crushed tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon natural sugar

1 pound seitan, shredded or very thinly sliced

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

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

1 cup vegetable broth

1 tablespoon chopped fresh cilantro

Salt and freshly ground black pepper

1 tablespoon fresh lime juice

Flour tortillas or hot cooked rice, for serving

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes 1 quart.

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

Book Review and Giveaway:Wild About Greens by Nava Atlas

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

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

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

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

 Mizuna & Bok Choy Salad

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

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

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

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

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

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

Roasted Beet and Fennel Salad with Beet Greens and Oranges

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

Stir-Fried Sesame Kale and Red Cabbage 

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

Recipe below.)

 

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

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

Ingredients:

8-12 oz kale, any variety

1/2 small or medium head red cabbage

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

1 medium red onion, quartered and thinly sliced

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

1 Tbsp dark sesame oil 

1-2 Tbsp sesame seeds (preferably unhulled)

Salt and freshly ground pepper, to taste

Directions:

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

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

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

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

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

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

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

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

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

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

Book Review and Giveaway! Chloe's Kitchen by Chloe Coscarelli

I don't have cable television, so I rarely get to watch the Food Network. But I couldn't help hearing about all the well-justified hubub that spread like wildfire through the vegan community in June 2010, when Chloe Coscarelli blew right past three other non-vegan bakers to take the championship title on the show, Cupcake Wars. I watched the video and just smiled when her exasperated semi-finalist competitor bemoaned, "I still can't believe vegan cupcakes won." I raised my own champagne glass to Chloe to celebrate both her victory and her enormous contribution to further debunking the myth that eating vegan means depriving oneself of all gastronomic pleasure.


That's when Chloe became one of my heroes. So when I was given the opportunity to review Chloe's Kitchen, I jumped at the opportunity! And I was delighted to discover within its pages, not only 125 delectable recipes for everything from simmering soups to toasted nuts, but also her award-winning recipe for Ginger Nutmeg Spice Cupcakes with Date Caramel Drizzle! I couldn't wait to make them. Here are mine. The frosting called for soy, rice, or almond milk, but you know I made mine with So Delicious Coconut milk! And yes, they certainly do taste award-winning!

But Chef Chloe's skills don't end at the oven door. Chloe's Kitchen contains a collection of tantalizing recipes for appetizers (Wontons with Apricot-Mustard Sauce, Black Bean Baby Cakes with Pineapple Salsa...), salads (California Chipotle Chop with Agave-Lime Vinaigrette, Mandarin-Peanut Crunch Salad with Crispy Wontons...), entrées (Moroccan Bistlla, Avocado Pesto Pasta...), and of course, desserts (Baked Sprinkle Doughnuts, Ooey Gooey Cinnamon Rolls, and yes! more cupcakes!). And with such exquisite photography, readers are sure to be inspired to dive right into ALL of the recipes. The only challenge will be trying to figure out which one to make first. Peanutty Perfection Noodles looked and sounded amazing to me, and being a sucker for eggplant and Brussels sprouts, I was literally drooling over the images of Miso-Glazed Eggplant and Maple-roasted Brussels Sprouts with Toasted Hazlenuts. But with a hankering for something a bit sassy and spicy, I decided to try Chloe's recipe for Mongolian BBQ Seitan. Made with a rich hoisin sauce with subtle hints of cinnamon, ginger, and cloves, it sounded like a perfect choice for dinner on a cold, rainy day. The luscious results did not disappoint our palates!

To please the humble tastes of my Midwestern-born husband, I next chose the recipe for Country Meatloaf and Golden Gravy. To make his childhood memory complete, I served it with mashed potatoes. (All that wonderful golden gravy would not go to waste!) I have to admit that I'm not a huge meatloaf fan, so I would have been happy as long as hubby was happy. But using tempeh and brown rice as a base to make meatloaf is uniquely delicious, and it held together beautifully when plated. Meatloaf lovers take note: I thoroughly enjoyed eating this dish cold for lunch the next day! I surprised myself, but I'm really looking forward to making this dish again soon. Time did not permit me to also make the Orange-scented Cranberry Sauce that accompanies this dish. But it looks divine, and I plan to make it next time.

I'll always try out at least one of the pasta or noodle dishes in a new cookbook. Chloe's Penne alla Vodka boasted a rich, creamy sauce,  and served along with her recipe for The Best Garlic Bread in the World, the meal made for a wonderful feast! Who knew that nutritional yeast could add such a delicious dimension to something as already wonderful as garlic bread?

Do you love garlic bread? (I do!) Inside Chloe's Kitchen you'll also find a delightful recipe for Garlic Knots. I haven't made them yet, but they look incredible. Here's the recipe, reprinted with the very kind permission of Free Press. Copyright ©2012 by Chloe Coscarelli. If you make them, please let me know what you think!

Ingredients:

Flour, for rolling
1 - 1 1/2 lbs pizza dough
4 - 5 cloves garlic, minced
1/2 cup olive oil, plus more for brushing
1/4 cup finely chopped fresh Italian parsley
1/4 tsp sea salt
1/4 tsp freshly ground black pepper

Directions:

Preheat the oven to 375°. Brush 2 large baking sheets with oil.

On a well-floured surface, roll out the pizza dough into two 12x10-inch rectangles. Working with one rectangle at a time, place the shorter side facing you and cut the dough in half lengthwise. Cus each half, crosswise, into about ten 1-inch-wide strips. Loosely tie each strip of dough into a knot, stretching carefully as needed. Place 20 knots, about 1 inch apart, on each prepared baking sheet and lightly brush the tops with oil. Bake for 20 to 25 minutes until golden brown on top. Let cool for a few minutes.

Combine garlic, oil, parsley, salt, and pepper in a large bowl. Add warm knots to the bowl and toss until each knot is coated. Remove knots from the oil and serve warm.

If you're hungering for a wonderful cookbook to add to your collection, I highly recommend Chloe's Kitchen. Every recipe I've tried so far has exceeded my expectations, and once you enjoy some of Chloe's recipes, I'm sure you'll quickly become a fan, too!

Update: Congratulations Millie! You are the lucky winner of a copy of  Chloe's Kitchen! Although I would have loved to pick you, you can thank the handy-dandy Random Number Generator at random.org. Please send me an email with your postal address, so I can get the book into your hands and you can start enjoying it! Thanks so much to everyone for participating. And please stay tuned for the next delicious giveaway!


Would you like to win a copy of Chloe's Kitchen? Here's all you need to do: Leave a comment below telling me why you'd like to win this book. Do you already know and love Chloe? Did one of the recipes mentioned or pictured above whet your appetite? Do you love collecting vegan recipe books? Please share what prompted you to enter this giveaway!

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

1. Like Chef Chloe Coscarelli on Facebook.
2. Follow @ChloeCoscarelli on Twitter.
3. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through Networked Blogs.
4. Follow @Vegiegail on Twitter.
5. Tweet the following message: Win a copy of @ChloeCoscarelli's fabulous book, Chloe's Kitchen and make every meal a winner! http://bit.ly/IHcLIC #vegan #recipe #giveaway


Good luck!!!!!


*Sorry international friends. Giveaway is only open to readers with a valid US postal address.

Vegan Desserts: Sumptuous Sweets for Every SeasonBook Review and Giveaway!

After having my sweet tooth so soothingly satisfied by all of the sumptuously sweet recipes in Hanna's first book,  My Sweet Vegan, I couldn't imagine that there could possibly be that many more sweet surprises up Hannah's skillful sleeve. But to my amazement and delight, her new book, Vegan Desserts holds within its 240 hardbound (yes—layflat!), gloriously full-color pages, more than 100 new recipes that will tantalize any dessert-lover's taste buds—vegan or not!

I am in awe of the imagination that guides Hannah to create such uniquely beautiful and toothsome recipes as Marzipan Tea Cake, Persimmon Blondies, Zesty Rhubarb Ripple Cake, Avocado Crème Pie, and Roasted Apricot Ice Cream with Almond Praline Ripple. As with Hannah's first book, every recipe is accompanied by Hannah's gloriously rich full-color photos, which will make your mouth water with each turn of the page.

Recipe sections are divided into the four seasons, but even before diving into the recipes, readers will find invaluable tips and insights in the book's front matter that includes an expansive ingredients glossary, fun list of kitchen essentials, and an extremely helpful trouble-shooting guide. Food-sensitive readers will appreciate the food-allergy index at the end of the book that makes searching for gluten-free, peanut-free, soy-free, and tree-nut-free recipes a breeze!

Hannah's Roasted Apple Cheesecake was a wonderful surprise! Apples and cheesecake? Who but Hannah would think of such a uniquely delectable pairing? The buttery-roasted apples, candied pecans, and gingersnap crust all conspired together to create an unforgettably delicious and creamy cheesecake.

I'm just mad about saffron. Saffron's mad about me. Spend the extra bucks and buy yourself a few pinches of the best saffron from Iran or Spain you can find, and make this Golden Saffron Pound Cake. I think it is one of the most exquisite little cakes I have ever eaten—certainly it's the best pound cake I've ever enjoyed. I actually had dreams about it after the last piece was just a memory. In my dream, I called it Mellow Yellow. It's sooooo good!

A funny thing happened on the way to the kitchen one day. I was all set to bake the recipe for Coffee Poppy Seed Cake. I assembled all the ingredients. (I was sure I had them all on hand!) Not so. There was only one missing—the instant coffee! What to do? I searched high and low for an alternative that would work in this recipe. (Truly, what can you substitute for instant coffee? You can't use anything that has to be brewed.) I eyed a bag of forgotten acai powder hiding at the back of a shelf. It was finely ground like instant coffee, it tasted kind of woodsy—not at all like coffee—but strong! What the heck? I went for it, and it worked beautifully in this cake. (I can only imagine how much more amazing the cake would have been made with coffee!) Everyone at the office remarked that it tasted delicious. Kudos, and a world of thanks to Hannah for creating truly no-fail recipes like this one!

I've made whipped cream by chilling a can of full-fat coconut milk and then trying to skim only the cream from the top with varying degrees of success. So I was super excited to find Hannah's recipe for Whipped Cream in Vegan Desserts. Not only does it not require that you remove the cream from the top of the can, but it tastes incredible, and unlike some other dairy-free toppings, this one holds together and doesn't melt, even after sitting out at room temperature. Which means you can not only dollop it by the spoonful atop your favorite pie or ice cream, but you can also pipe it through a pastry bag if you want to be fancy-schmancy. (Hannah's photo on page 234 will knock your socks off!) Here's my silky-smooth dollop of freshly made whipped cream atop of dish of chocolate almond milk ice cream! 

And here's the Whipped Cream recipe from Vegan Desserts, reprinted with the kind permission of the author and Skyhorse Publishing. ©2011 Hannah Kaminsky


Ingredients:


1 1/2 cups coconut milk
1/2 cup plain soy or coconut creamer (I used So Delicious Original Coconut Milk Creamer)
6 Tbsp granulated sugar
2 Tbsp agar-agar flakes or 2 tsp powder
1/2 tsp vanilla extract


Directions:


In a medium saucepan, whisk together the coconut milk, creamer, and sugar. Sprinkle the agar over the top and whisk vigorously to incorporate, being sure not to leave any lumps. Turn the stove up to medium heat and cook until the mixture comes to a full boil, stirring gently from time to time. Remove the pan from the heat and whick in the vanilla. Cool to room temperature before stashing it in the fridge. Thoroughly chill for at least 3 hours, until completely solid—you should be able to trun the entire pot upside down and nothing will fall out (but don't hold it like that for too long, just in case!) 


Scrape the disk of solidified whipped cream out of the pan and into your food processor or blender. Thoroughly purée, scraping down the sides and bottom of the bowl, until completely smooth. At first, it will seem dry and grainy, but just give the machine enough time to work out the lumps. Once silky and soft, dollop it onto desserts with a spoon or move it into a piping bag to give it a more "polished" look.  
Makes 2 cups.


Update: Congratulations to Jessica Caneal! You won a copy of Vegan Desserts! Please send me an email with your postal address, and we'll get your copy right out to you! Thank you everyone, for making this such a terrific giveaway! More to come!!


Want to win your very own copy of Vegan Desserts?* (You know you do!) Just leave a comment below telling me which one of the recipes mentioned above most tempts your taste buds. (Please make sure I have your email address so I can contact you when you win!) If you'd like to earn additional entries, please do any or all of the following, and leave a comment for each item you complete:

1. Follow this blog by clicking the "follow" link in the upper left-hand corner of this page, subscribing via email, or through NetworkedBlogs.
2. Tweet the following message: Win a copy of @BitterSweet__'s Vegan Desserts & satisfy your sweet tooth compassionately+deliciously! http://bit.ly/w764sd #vegan #giveaway

3. Join the group, My Sweet Vegan, Vegan Desserts and Vegan à la Mode on Facebook!

4. Make friends with Hannah Kaminsky on Facebook!

5. Follow @Vegiegail on Twitter!
6. Follow @BitterSweet__ on Twitter!

*Sorry international friends. Giveaway is only open to readers with a valid US postal address.