THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Before I get to this week’s wonderful Giveaway Gone Wild, it’s time to announce the winner from last week’s giveaway of a beautiful handcrafted Strawesome glass straw!
Number 69, Laurel Alanna McBrine! Here’s Laurel’s comment:
And, I like you on Facebook – think I have done it all now, looking forward to sipping my smoothie Thanks, fun promotion.
Congratulations, Laurel! Looks like you’ll be sipping that smoothie from a glass straw after all. Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
And now, on to this week’s giveaway–one you’ll all want to enter! (for full details, see the end of this post).
I know that many of you are already fans of Amy, the blogger behind the wildly popular Simply Sugar and Gluten Free (which recently got a facelift–check out the new look!). A few months ago, Amy published her first cookbook, Simply Sugar and Gluten Free, and her publisher kindly sent me a copy for review.
For someone like me (on an anti-candida diet), the combination of sugar-free and gluten-free was incrediby enticing. Unlike many other gluten-free cookbooks, this one already fit my “no-sugar” requirement! I couldn’t wait to see the book.
The cookbook is filled with recipes and lots of useful information written in Amy’s clean, approachable style. She begins with a personal story explaining why she eats sugar- and gluten-free. The book wraps up with a comprehensive chapter called “The Simply Sugar and Gluten-Free Kitchen Guide,” in which she offers tips on flour blends, kitchen essentials (all the products you’ll need to reproduce the recipes), and even a list of her favorite kitchen tools. The chapter is also peppered with tip boxes containing info on how to succeed at GF baking, conversions, kitchen organization, and more. The book is capped off with a list of resources, including books, blogs, and where to purchase products.
The book’s full title is Simply Sugar and Gluten Free; 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, and given how time-strapped so many of us are these days, this is a very appealing promise. I decided to dig in.
Before I talk about what I cooked up, however, I should mention that the book is not a vegan cookbook–though it does contain some vegan recipes or options. Obviously, I didn’t try out any of the dishes with meat, chicken, fish, eggs, dairy, etc. Having said that, though, I was pleasantly surprised at how many of the recipes I could easily adapt. Occasionally, Amy offers vegan variations, and even when she didn’t, I had no trouble finding many recipes to try. And so, on to those I sampled!
First up, I made some very quick and simple Carob Nut Cups. Resembling peanut butter cups without the peanut butter filling (or the chocolate!), these snacks were dense, caroby treats that provided a great afternoon pick-me-up. Made with unsweetened carob chips, they were just sweet enough; I added a bit of stevia for a slightly sweeter version. I really enjoyed these (since I am, as you know, a fan of carob), as did the HH (who is not always a fan of carob).
Next, I turned to the Apple Carrot Breakfast Cake, which I baked up as muffins. For several years now, I’ve been sending the HH off to work in the morning with a homemade muffin (since, when I don’t, he opts for the far less healthy–and more hydrogenated–Tim Horton’s variety). These were quick and easy to put together, moist and sweet without any added oil or sweetener at all. And I had no problem substituting flax ”eggs” for the original recipe’s eggs. The original recipe called for a whipped topping, but I found these didn’t even need it. And the HH enjoyed many days of healthy breakfasts courtesy of Amy!
Another dessert I couldn’t resist were the Carob Chip Cookies. Believe it or not, the finished product was actually a bit too sweet for my current ACD-accustomed taste buds (they contain a cup of coconut sugar); this was also another recipe very easily adapted to a vegan version, and the HH raved about them. “These taste just like real cookies!” he enthused as he grabbed a second (and later, a third) cookie. (I chose not to ask what that compliment would imply about my cookies). As Amy tells us in the preamble to the recipe, “No one ever mentions that they don’t taste the chocolate, and the plate is always empty in no time” when she serves these to friends. I can believe it.
Finally, I couldn’t resist making the Black Bean Soup (a simple switch from chicken to vegetable stock rendered the recipe 100% vegan). The final product wasn’t exactly photogenic (it looked kind of like those kids’ watercolor paintings in which they mix all the colors together. . . swampy and mudlike), but boy-oh-boy, did it taste fantastic! The HH raved over this one, too. And the soup was incredibly simple to make (though I should point out that it’s one of the few recipes in the book that’s not actually ready “in 20 minutes or less”–you have to soak the beans overnight, then simmer for 1-1/2 hours; you could, however, cut the prep time by using canned beans). We cleaned up the entire pot in two days–it was that good.
If you’re looking for a general-purpose cookbook that covers a variety of courses from appetizer to dessert, all in easy-to-follow recipes that work as promised, this book would make a perfect addition to your kitchen. From the basics like Herbed White Bean Dip and Simple Sautéd Swiss Chard to more exotic combinations like Olive Oil-Zucchini Muffins, Blueberry Quinoa Crumble Bars or Chocolate Teff Cake, you’re sure to find something that suits your fancy.
Amy’s publisher has granted permission for me to reprint a recipe–I hope you’ll enjoy these quick and easy Carob Nut Cups!
1 cup unsweetened carob chips (I used vegan chips)
2 tsp non-hydrogenated vegetable shortening (I used coconut oil)
1/4 cup plus 2 Tbsp roasted salted sunflower seeds
1/4 cup plus 2 Tbsp unsweetened shredded coconut, plus extra for topping
Line 10 cups in a mini-muffin pan with mini-cupcake papers.
Place the carob chips and coconut oil in a heatproof bowl that will fit snugly on top of a saucepan. Bring 1 inch of water to a gentle simmer in the saucepan. Place the bowl on top of the pan and turn off the heat. Let the carob and coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini food chopper fitted with the steel blade. Pulse until the seeds are chopped. Add the measured coconut and poulse several more times until combined.
Stir the carob and coconut oil until melted. Add the sunfloer and coconut mixutre to the carob and stir until combined. The mixture will be thick. Using two small spoons, evenly distribute the carob mixture among the cupcake papers, being careful to keep the tops of the papers clean. Tap the muffin tin several times on the countertop to level the melted carob. Sprinkle the tops with the extra coconut and press lightly into the carob. Let sit at room temperature until firm, or refrigerate to speed up the process. Store in an airtight container in the refrigerator for several weeks. Let the nut cups sit at room temperature for a few minutes before serving.
Makes 10 coconutty snacks.
NOTE: I added 10-15 drops vanilla stevia to the melted chips/coconut oil before stirring in the remaining ingredients.
TIME FOR THE GIVEAWAY!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I’m delighted to report that the kind folks at Ulysses Press have offered to provide a copy of the book for one of you!
To enter the giveaway, simply leave a comment on this post telling me why you’d like the book.
As always, you may acquire additional entries by doing any (or all) of the following:
Subscribe to Amy’s blog, “like” her on Facebook, or follow her on twitter (then come back and leave a separate comment for each one);
Subscribe to this blog, “like” the DDD page on Facebook, or follow me on twitter (then come back and leave a separate comment for each);
Go to the Ulysses Press cookbook page and browse through their other cookbooks (then come back and mention one you found interesting).
The contest will remain open for a week (until midnight on Sunday, June 26th), at which time I’ll randomly choose a winner. The giveaway is open to US and Canadian residents (with apologies to my international readers!).
Good luck, everyone!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Disclosure: I purchased both my own and the prize calendar myself. I was under no obligation to write this review and was not compensated for it.]
[Kim's Buckwheat Crackerbread with my own Sweet Potato Spread]
When I found out that my friend Kim was creating a recipe calendar for 2011, I squealed with joy. You may know Kim as my partner in crime sunworshiphoarding colorful earrings the SOS Kitchen Challenge, as we alternate choosing ingredients and writing the kickoff post each month (can you guess who wrote which ones?). Kim also pens the creative, informative and often whimsical blog, Affairs of Living, where she is a vocal advocate for Lyme patients (she follows a specific diet as well, which is very much akin to my ACD), and she creates incredible, innovative, delicious recipes.
As soon as the calendar was available, I hopped over to her etsy shop and bought a couple (I figured I could give one as a Christmas gift). Alas, the holiday rush combined with the usual disorganizationlassitudeincompetence delays of the Canadian postal system meant that I never received my order. Kim valiantly sent me another one last month, which I received just in time for the new year. Yay!
The full title is A Year to Eat Freely: 12-Month Calendar Featuring Recipes Free of Gluten, Rice, Dairy, Casein, Eggs, Soy, Corn, Tree Nuts, Peanuts, Potato, Tomato, Citrus, Shellfish and Cane Sugar. That’s quite a mouthful! (and let me tell you, it’s an entirely delicious mouthful). It may be 2011 already, but you see, this collection is far more than just a calendar: each month is printed on its own sturdy, pocket-sized recipe card (recipes are on the back). Gorgeous photography coupled with innovative, delectable recipes (all gluten free, vegan, and free of refined sugars) make this a keeper no matter the time of year.
Kim is also donating 5% of her profits to Turn the Corner Foundation, “an organization dedicated to research, education, awareness, and innovative treatments for Lyme Disease and tick-borne infections.” How great is that? And since I never did give that second copy to my friend, I decided to make it the basis for a giveaway instead!
In addition to the 17 recipes, the package also includes cooking notes and a handy ingredients guide (for anyone following a gluten free, whole foods diet, most–if not all–of the ingredients will already be familiar). To read more about the calendar and see a full list of the recipes included, check here.
Ever since I got it, I’ve been cooking up A Year to Eat Freely recipes. Here are a few of the dishes I’ve made. Kim has graciously agreed to let me post the recipe for her Smoky Zucchini dip, too, so just skip on down to read it!
Mix and Match Raw Kale Salad
In my quest for more raw dishes this winter, I knew this salad would be tops on my list. Nothing could be easier than a collection of brightly colored raw veggies tossed in a light, tangy dressing that’s a snap to prepare. The combination of raw kale and other veggies made a perfect light dinner paired with some grilled tofu. And I’m so glad to have a delicious alternative to my standard raw kale salad!
Crispy Oatmeal Chocolate Chip Cookies
How could I resist a recipe for crisp chocolate chip cookies laced with oatmeal–and there’s even an accompanying recipe for homemade chocolate chips! (okay, I cheated a little and used unsweetened carob chips instead). Normally I can’t eat chocolate chip cookies on the ACD, but there’s nothing in these babies that I’m not allowed. Yay!
Smoky Zucchini Dip with Buckwheat Crackerbreads
I loved this bean-free alternative to hummus. Although I ate the dip both with crackers and in some raw collard wraps, I wanted to make the crackerbread as well just because Kim had paired them together and I thought the flavors would be a great match. And they were. The dip is light and flavorful with a smoky undertone from the grilled zucchini. Rather than bake the flatbread as a single cracker that was later broken into pieces, I pre-cut the dough into small triangles that could serve either as crackers or chips for dipping (see photo at the top of this post). We’ve enjoyed them with guacamole and chickpea-based hummus as well.
And now–I’m giving away a copy to one of you!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I want you to enjoy these recipes and Kim’s great tips as well! I’m giving away my second copy of the calendar to one lucky DDD reader. To enter, simply leave a comment (make sure there is a link to your blog, or include your email address when you sign up for the comment–it won’t be visible on the blog). The contest will run until midnight my time, Thursday, February 3rd, and I’ll announce the winner the next day. Please be sure to check back here next week to see if you won! I won’t be contacting the winner. (If I don’t hear from the winner within a week, I’ll choose someone else. )
If you just can’t wait to get your hands on the calendar, Kim is also offering them at a discount to DDD readers. Just head over to her etsy shop and use the discount code, “GIVEAWAY” any time before February 28th. You’ll receive 5% off! (and the discount applies to everything on the site, not just the calendars).
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Good luck! Now go enjoy some Smoky Zucchini Dip.
Smoky Zucchini Dip from A Year to Eat Freelyby Kim Christensen (reprinted with permission)
This is an easy-to-make yet impressive looking dip that would be perfect at a party table. We enjoyed it in collard wraps , spread on crackers and with carrot sticks.
2 pounds zucchini (about 6 medium or 1 kg)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) sesame tahini
1-2 small, very fresh garlic cloves
1/2 tsp (2.5 ml) fine sea salt
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) ground chipotle pepper
1/8 tsp (.5 ml) cayenne pepper
optional garnishes: olive oil, minced parsley or cilantro, a dash of spice
Turn oven to broiler setting. If you do not have a broiler, heat to highest possible heat. Lightly oil a large baking sheet, or line with aluminum foil [I used parchment paper]. Peel zucchini and slice in half lengthwise, then slice each piece in half lengthwise again. Arrange on baking sheet, then drizzlew with olive oil. Place in broiler and broil 5-7 minutes. Remove, flip, and return to broiler. Broil an additional 4-6 minutes, until browned and softened, checking often to make sure they don’t burn. Remove from broiler and let cool 5-10 minutes.
Place zucchini in a food processor with remaining ingredients and process until smooth. Transfer to a serving bowl and cool completely. Garnish as desired and serve at room temperature with crackerbread and vegetables. Can also be used in collard leaf or tortilla wraps, or as a dip for Sweet Potato Falafel (or any falafel). Refrigerate leftovers 3-4 days in a well-sealed container. NOTE: if you are intolerant to nightshades, omit chipotle and cayenne and use 1/4 tsp (1 ml) ground coriander instead. Garnish with salt-cured or oil-cured black olives and parsley for a Middle Eastern twist.
First, thanks to everyone who entered the Simply Bar giveaway and helped me contribute to Second Harvest! The giveaway received 87 entries, so I am going to upgrade the donation to $1 per entry and give $87 to the organization. I know they can use it and will happily put it toward food for the hungry!
I’m also just coming up for air after spending most of the past week marking student assignments in preparation for our exam (which has been deferred because of a fire on campus–yikes!). Speaking of deferrals, I am also going to defer my originally-scheduled giveaway for today. Instead, I’m going to share something that I think is imporant–my (current) philosophy of eating. I’ll explain why when I come back later on!
[This year, I decided to offer a "Festive Freebies" series in which I give away some of my favorite food products. . . hand-picked by me! These are things I already loved and actually eat (or use) regularly, and which I'd love to share with you. Here's my first Festive Freebie--click here to enter!]
Not your conventional pizza! Isn’t it gorgeous?
I swear, I am in love with this “new” food, which is really a traditional Italian snack. I am betting you will love it, too. And as a bonus, it’s gluten free, vegan, grain free, sugar free and anti-candida (ACD) friendly. Hallelujah!
If you follow me on twitter, you’ve probably already seen me rave about this. Click here to read what I think about this product and to enter the giveaway for a beautiful pack of goodies.
[Why isn't the giveaway on this page? I'm complying with BlogHer's rules that I may not post a giveaway or contest on the main page of my blog. I apologize that this means an extra click for all of you--but I promise, it's worth it!]
Dealing with all the exigencies of the anti candida diet (ACD) can really be a challenge. After more than a year without sugars (sniff, boo hoo), most fruits (miss ya, mangoes!), gluten (you were overrated anyway), yeasts (nooch! nooch!), fungi (bye, bye, portobello steaks) or anything else fermented (thank God you can get black olives cured in oil), I’ve often found that turning to raw foods is a fairly easy way to ensure compliance.
Apart from raw desserts (which tend to rely on dates and other fruits), it’s pretty simple to stick to the ACD guidelines by choosing from the living foods menu, as it already eliminates most sweeteners and most grains or grain products (and, let’s face it, most of us on the ACD probably got there by overdoing it on the sweets and grains).
As a result, I was particularly delighted that the folks at Book Publishing Company sent me a copy of the latest in the “Becoming” series of books by Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets. I already own the other two books (Becoming Vegetarianand Becoming Vegan), so I knew I was in for a treat with this new tome as well. (The publisher provided a complimentary copy of the book for review. To view this blog’s entire disclosure policy, click here).
Like its predecessors, this newest volume is brimming with useful and often fascinating information, covering virtually every detail you’ll need to know if you’re contemplating a switch to a raw, plant-based diet. In her review, Alisa called the book (at 376 pages) a “dense read.” And while it does, indeed, offer a plethora of statistics, charts, tables, definitions and other details, I must admit that this is just the kind of extensive and comprehensive information–all backed by solid scientific research–that I enjoy reading (and which fans have come to expect from this duo of nutritionists). As a reference book, Becoming Raw provides a sturdy basis on which to transition to a raw vegan diet.
The introductory chapter, “Becoming Raw for Life,” addresses some of the typical questions and concerns associated with embracing a raw foods diet. For instance, can one obtain enough protein on a raw regime? What about cooked foods? Right from the outset, the authors’ approach to the topic is open minded and eschews any too-rigid stance (they argue that cooked foods are not necessarily a bad thing, even though an entirely raw diet may be perfectly healthy for some people).
They also offer a comprehensive history of the raw foods movement from the pioneers to the current icons, including the many illnesses that see improvement on a raw diet. From rheumatoid arthritis to cardiovascular disease, diabetes, obesity and many more, a raw food diet appears to offer benefits in preventing and treating these conditions. The authors also present abundant information about plant chemicals and compounds (such as antioxidants) that can benefit health, as well as some of the problems with cooked food (such as acrylamide, a byproduct of heating most starchy foods).
The subsequent chapters about macronutrients (proteins, carbs and fats) and micronutrients (vitamins and minerals) could easily rival those in texts I studied while in nutrition school for their breadth and detailed explanations of how these nutrients function in the body, why we need them, and how much to ingest for optimal health.
The chapter on carbohydrates, for instance, provides a thorough definition of the glycemic index (GI), glycemic load, and an explanation of why some foods with a higher GI may nevertheless be a better choice for their ultimate effect on blood sugar levels (crucial for someone like moi who follows an ACD). They point out, “watermelon has a glycemic index of 72, which is very high (higher than white bread or white sugar).” On the other hand, “a 3.5 ounce (100 gram) serving of watermelon provides only 8 grams of carbohydrate. In order to get the blood glucose results predicted by the glycemic index, a person would need to eat about 6.25 servings, or 22 ounces (625 grams) of watermelon.” Does this suggest, I wondered, that raw fruits would actually be acceptable on the ACD, even if they’re sweet? For now, I’m sticking with the original diet, but this fact is definitely intriguing.
Finally, the authors devote an entire chapter to “The Great Enzyme Controversy,” addressing theories and research about whether or not enzymes in raw foods are essential and account for the health-promoting benefits of these foods. (I won’t reveal their final conclusion, but will let you read the ultimate results on your own.)
Concluding true to its subtitle as an “essential guide,” the book wraps up with suggested menus and enough recipes in each category (juices, breakfast foods, soups, salads, main dishes, desserts) to get you started on your own raw regimen. The two recipes I sampled (Green Giant Juice and Zucchini Linguine with Bolognese Sauce) were superb. For more recipes from the book, check Alisa’s review and Lisa’s series about the book, which begins here.
Becoming Raw is an excellent resource that clarifies and demystifes the raw vegan diet. As with their previous best selling books, Davis and Melina can help to direct you on a path toward a plant-based, raw lifestyle in a way that’s informed, intelligent, and health-promoting.
Celeriac (or Zucchini) Linguine with Bolognese Sauce and Hemp Parmesan (plus myACD-friendly version)
While the list of ingredients may seem daunting, you can prepare the seed mix and hemp parmesan in advance, and the dish can later be assembled very quickly. Incredibly satisfying and every bit as filling as meat-based pasta, this multi-layered dish provides an impressive 21 grams of protein, 17 g of dietary fiber, and 277 mg of calcium per serving. I used zucchini as my grocer was out of celeriac, but I’m sure the celery root would be equally delectable. My ACD-based changes follow.
Tomato Sauce (makes about 4 cups/1 liter):
20 sundried tomato halves or pieces, soaked for 6-24 hours in 1-2/3 cups (414 ml) water
5 pitted medjool dates, or 10 pitted regular dates, soaked for 6-24 hours in 1/3 cup (80 ml) water
1/4 red onion, chopped
1 Tbsp (15 ml) dried oregano
1 clove garlic, minced
2 tomatoes, chopped
1 cup (250 ml) grated carrots
Seed Mix (makes about 2 cups/500 ml):
1/2 cup (125 ml) shredded carrot
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained and rinsed
2-4 Tbsp (30-60 ml) Nama shoyu or tamari (soy sauce)
2 Tbsp (30 ml) freshly squeezed lemon juice or apple cider vinegar
1 Tbsp (15 ml) miso
1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained and rinsed
1/4 cup (60 ml) hempseeds
Celeriac Linguine (makes 8 cups/2 liters):
8 cups (2 liters) shredded celeriac or zucchini (spiralized, julienned witha mandolin, or grated)
2 Tbsp (30 ml) extra virgin olive oil
juice of 1/2 lemon
Hemp Parmesan (makes 1/4 cup/60 ml):
2 Tbsp (30 ml) hempseeds
2 Tbsp (30 ml) nutritional yeast flakes
1/8 tsp (3/4 ml) salt
To make the tomato sauce, put the sundried tomaotes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots.
To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, the Seed Mix will keep for 3 days.
Alternately, spread the Seed Mix on a dehydrator tray with a nonstick sheet. Dehydrate at 115 degrees F (46 C) for 3 hours. Crumble with your fingers. Serve warm or store in the refrigerator.
To make the Celeriac Linguine, combine allt he ingredients in a large bowl. Toss until evenly mixed. Cover and refrigerate until serving time, up to 4 hours.
Tip: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out.
To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month.
Assemble lthe finished dish just before serving. For each serving, arrange 2 cups (500 ml) of hte Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently[I folded gently so that the seed mix retained some of its own texture scattered throughout the sauce] . Top each serving with about 1-1/2 cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 Tbsp (15 ml) of the Hemp Parmesan. Makes 4 hearty servings.
ACD-Friendly Variation (Phase I and beyond):
I followed the original recipe as written, except for these changes:
For the Tomato Sauce: use 2 pints (about 500 ml) grape tomatoes instead of the sundried tomatoes. Remove 1 cup/240 ml (20-30 tomatoes) and cut in half; reserve for later. Preheat oven to 325F (170C) and place the remainder of the tomatoes on a cookie sheet lined with parchment. Bake until the tomatoes begin to dry out and wrinkle a bit, 40-50 minutes. Allow to cool slightly. Use the baked tomatoes in place of the sundried tomatoes, and the reserved (chopped) tomatoes in place of the 2 chopped tomatoes in the original recipe; do not add any extra water (as in the original recipe), unless necessary to achieve a sauce-like texture.
Omit the dates and use 10-20 drops of stevia instead (adjust to your taste, and based on how sweet your baked tomatoes are). Do not add extra water, as in the original recipe. I also added 2 tsp (10 ml) dried basil to the sauce.
For the Hemp Parmesan: Omit the nutritional yeast and use 2 Tbsp (30 ml) pine nuts instead.
After many gruelling trials (So many brownies! So much chocolate! All that taste-testing! Ah, the sacrifices I make in the name of food blogging), I’ve finally developed a recipe for fudgy, dense and delectable brownies that are grain-free, gluten-free, nut-free, dairy-free, egg-free, vegan, stevia-sweetened and ACD-friendly. Decadence never tasted so sweet!
For the recipe, a review of the NuNaturals stevia I used, and a giveaway, click here!
Update, April 28: The winners have been announced! Check this post.
By now you’ve no doubt heard about the hefty tome penned by seasoned cookbook author Joni Marie Newman and blogger extraordinaire Celine Steen, 500 Vegan Recipes. I mean it when I say this book is massive–at 512 pages and almost 2 pounds (900 grams), it weighs almost as much as I do (okay, I flatter myself; but I’m still adusting to this no-longer-obese me!).
Just the first in a series of cookbooks, this includes-everything volume covers all the bases: from an introduction on “What is a Vegan Diet?” (and why you should adopt one!) to chapters on every conceivable course and dish, to an extensive Resources section and full index, you’ll find it all (or, at least, a variation of it) in these pages.
As an avid follower of Celine and Joni’s blogs, I couldn’t wait to order my book from amazon. I had some initial concerns that I might not be able to make many of the recipes given my ACD status; after all, Celine is famed as a baker, and I am not currently using many conventional baking ingredients in my menus (such as sugars, glutenous flours, dried fruits, yeast, or many nuts). Add to that my dietary restrictions in general–no processed, refined, etc.–and I feared there would be precious few items to sample from the book.
I needn’t have worried. Chapter titles range from ”Breakfast” to “Sweet and Savory Muffins” plus others for dips, snacks, salads, soups, pastas, side dishes, sauces and condiments. There are four chapters that cover entrées and seven (seven!) covering baked goods and desserts such as breads, cookies, pies, crumbles, cakes, candies, and puddings or ice creams and “libations.” Clearly, this book has something to offer every eater, special diet or not!
Hallmarks of the individual authors’ cooking styles are also evident in the book. Celine’s influence is detected throughout in the quirky ingredient combinations and wildly creative baked goods (Cookie Crumble Granola; Salsa Bread Rolls; Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing; Pumpkin Chocolate Brownie Cake; Chocolate Tahini No-Bake Barley Bars, to name a few), while Joni’s touch is discernible in the many southwestern-themed recipes and her flair for converting “standard” dishes into vegan deliciousness (Buttermilk Biscuits and Gravy; Inari with Spicy Sushi Sauce, Au Gratin Potatoes, Spicy Chorizo Veggie Pie, Granny’s Meatloaf, Hot and Spicy Buffalo Sauce, and every kind of faux meat you can imagine). After a while, I was like a Beatles groupie poring over old albums, guessing the origin of each song: I bet John wrote this one. That one sounds like Paul. . . .
No matter who created it, though, I am happy to report I was pleased with every dish I tried–and that the HH, too, was a fan (especially of the eggplant and lentil pilaf). Recipes were easy to follow and the ones I made came together quickly and without a hitch. They’re also highlighted with keys to ingredients, such as “low fat” or “gluten free,” so you can pinpoint those that will work best for you.
For those of you who prefer cookbooks with photos, I should note that they are not included in this book. However, you can view pics of many of the goodies at the flickr page that was created for the book.
Even if you’re a long-standing vegan cook, there will be something novel for you in 500 Vegan Recipes. And if you’re new to veganism–or are simply looking for some healthier, lighter options at mealtimes–this is a great introduction to plant-based recipes. As for me, I’m counting the days until I can create more conventional baked goods again, and delve into some of those final seven chapters in the book!
Here are a few of the dishes I made (some with adjustments for my diet), with commentary. Pull up a chair and enjoy the feast (and don’t forget to enter the giveaway at the end of this post!)
Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce
A quick and easy dish to make, packed with Asian flavors. I used almond instead of peanut butter, of course, but that didn’t diminish the dish in any way. I loved how simply these came together. And how can you resist grill marks?
Veggie Curry Feast
Another super quick and simple dish, highlighting healthy cruciferous veggies. As you can see from my photo, I was likely a little heavy on the veggies in this one, so the sauce was a bit sparse (I’d double the sauce ingredients next time). Spicy, but not too much so, and extremely enticing, this was wonderful served on rice the following evening. Both the HH and I had seconds of this one.
Eggplant, Lentil, and Rice Pilaf
Yee-haw! This one is spi–say! If you like hot foods, you’ll love this all-in-one meal (and you can easily tone it down by adding less cayenne). A terrific comfort food for those damp, cool evenings in springtime, this Indian-inspired curry will definitely become a dinnertime staple. I apologize for the lack of photo–we gobbled it up before I snapped one!
Veganzola Balls
This was my favorite of the recipes I tried, and high on the HH’s list, as well. In fact, he specifically requested that I make this again. If you miss those big cheese balls everyone used to hover around at parties, you must try this. This recipe is also the one I used in the first version of my cheese-filled olive and onion bread, and it was astonishingly good baked into the loaf. Smooth, smoky, with a slight sweet undertone, this cheese can be spread on crackers, added to rolls or bread, or just eaten from the spoon.
Walnut and Currant Veganzola Balls (reproduced with permission from 500 Vegan Recipes)
[Veganzola as base for a lettuce wrap lunch]
Who says vegans can’t have cheese balls? Seriously, these are very, very cheeselike. Besides spreading on crackers, this also tastes amazing crumbled over a green salad or as a sandwich spread. [Ricki's note: also great baked into bread. I've included the ACD substitutions I made here--still fantastic!]
10 ounces (280 g) extra-firm tofu, drained and pressed
2 Tbsp (30 ml) extra-virgin olive oil
2 Tbsp (16 g) flax meal mixed with 2 Tbsp (30 ml) warm water
1 Tbsp (18 g) white miso
2 tsp (10 ml) minced garlic
1 tsp (5 ml) liquid smoke (use 1/2 tsp or 2.5 ml smoked paprika for ACD-friendly version)
1 cup (120 g) walnuts, broken into small pieces
1/2 cup (80 g) currants (use grape tomatoes for ACD-friendly version)
salt and pepper, to taste
In a mixing bowl, crumble the tofu until it resembles ricotta cheese. Add the olive oil, flax mixture, miso, garlic, and liquid smoke. Mash together until uniform. Mix in the walnut pieces, currants, and salt and pepper. [Note: I used a food processor for this step; I prefer a smoother mixture.] Form into two equal balls, form into a log, or simply place in a serving bowl. Yield: about 2-1/2 cups (563 g). [Mine kept in the refrigerator, covered, for up to 4 days].
And now. . . A COOKBOOK GIVEAWAY!
Celine and Joni have graciously agreed to give away a copy of the book to a lucky DDD reader!
All you need do to enter the draw is leave a comment on this post. Of course, you can earn extra entries the usual ways–by posting about the giveaway on your blog, twitter or Facebook (and also linking to this post)–though these others are totally optional. If you do post elsewhere, please come back here and comment again to let me know you did so; this makes tabulating entries so much easier.
The contest will remain open until midnight on Friday, April 2nd, after which I’ll randomly draw a winner.
[Just look at those chewy cranberries, rich dark chocolate-covered almonds and vanilla almonds in this mix!]
I may have mentioned before that the HH is a huge fan of nuts (yes, I know, it only makes sense he’s with me) and trail mix. In the olden days–that is, BB, BC, BD (Before Blog, Before Cookbook, Before Dogs), I used to mix up my own homemade stuff. But who has time these days?
So I was more than happy to receive some sample products from Back to Nature for review.
As I mentioned in yesterday’s Lucky Comestible post on apples, it’s giveaway time! To read my Back to Nature review and enter a giveaway so you can try them out yourself, just click here. (And please note, this contest is open to Canadian residents only–huge apologies! But another, worldwide, giveaway is coming up in the next few days–so everybody wins!).
[Please leave all entries on this post--BlogHer rules for giveaways!]
I recently received a copy of the newly published Clean Food by Terry Walters. The book focuses on local, whole, natural foods.
I’ve posted my review as well as recipes for Seaweed Cabbage Sauté and Banana Coconut Chocolate Chip Cookies in the “Giveaways/Reviews” section of the blog.
Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
