[After I wrote about the Sour Cream and Raisin Tart (or Pie) a few days ago, I received several comments and emails from readers asking how I managed to taste the dessert. Had I abandoned the ACD? Never fear, dear readers, I am still "on program." For now, I'm using the method described by Chef Kevin Dunn, whom I heard speak at a conference I attended a few years back. Dunn had become vegan after training as a classic French Chef. As an instructor at the Grand Rapids Community College culinary program, he had to prepare typical dishes such as roast beef, chicken, French pastries, and so on. When asked how he managed, he said, "I taste what I have to in order to ensure quality--and then I spit it out." For now, at least, so do I.]
["Mmmm. . . that recipe looks great!"]
My cheeks are burning a little here, as I’ve been totally remiss about mentioning Swell Vegan’s cookzine that came out a couple of months ago. I had the pleasure of being one of A-K’s testers way back when and had planned to write about the zine last month, but with my blogging hiatus and all, the post got pre-empted. You’ve probably already read about this adorable, delectable collection on other blogs, but here’s a little reminder of how many winning recipes you’ll find in this winsome booklet.
I can honestly say I would love to try every single recipe in this collection. A-K uses creative combinations of standard ingredients to elevate the simple to the superlative. And–lucky for me–many of them are naturally ACD-friendly! Most are also gluten-free.
How do succulent Sweet Potato Black Bean Burgers with Millet and Leeks sound? Or what about family-sized Great Aunt Betty’s Oatmeal Bundt cake? I can’t wait until I’m back to baking and can give the Lemon Zucchini Bread a try as well. So far, I’ve enjoyed all the recipes I’ve tried from this gem of a zine.
One of the first recipes I tried as a tester, and one that the HH has requested over and over, are the Sweet Potato Cranberry Scones. The original recipe called for a glaze over the scones, but we liked them best au naturel:
With the perfect balance of moistness, sweetness, a light crumb and tart cranberries, these will quickly become a favorite for breakfast or any time. They rarely lasted more than a day in our house!
As soon as I saw the recipe for Mole-Roasted Cauliflower, I knew I had to try it. If you like spicy food, you’ll love this dish. While you could certainly serve this as a side to almost any main course, I preferred to snack on the baked, bite-sized florets on their own.
Here’s my version of the Spicy Tahini Stew. I made a couple of minor changes to the original (using green beans as a stand-in for broccoli, since we were out, and serving over quinoa rather than brown rice).
The result was an exceptional dinner. A creamy, tomato-based sauce with a touch of heat and hearty mix of veggies is ladled over a bed of quinoa. The perfect combination for a substantial, satisfying dinner!
For more information about Swell or to purchase a copy, check out Swell Vegan’s blog or visit Cosmo’s Vegan Shoppe. It won’t break the bank, and you’ll be rewarded with fourteen new recipes that are sure to become favorites in your kitchen.
“You’re right, Mum, we love this cookzine, too. Any chance you’ll be making those Sweet Potato Scones again soon?”
And speaking of cookbooks. . . don’t forget that Laurie is giving away a copy of Sweet Freedom! To enter, visit Laurie’s blog.
Last Year at this Time: Warm Dandelion-Potato Salad
© 2009 Diet, Dessert and Dogs
