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This book will have both vegans and meat-eaters begging for more. You’ll be cooking healthier dishes that remind you of home in no time! In case you need a quick reminder, here are some of the BEST parts of my new cookbook:


YAY! Wanna win a copy for yourself? We'll be picking a winner before the book is even officially released yet! Just scroll all the way down to the bottom of this page to enter the giveaway. Good luck, and thank you all for entering! I can't WAIT for you guys to see the book and try the recipes inside. I'll announce a winner on the widget + on our social media pages as well as email the winner - so please make sure you remember to check your email in about a week!
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'Oh She Glows Every Day' Cookbook Giveaway!

9/19/2016

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'Oh She Glows Every Day' Cookbook Giveaway! 

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As a new vegan 6 years ago I really struggled to find healthy, real-food recipes that weren't all tofu and brussels sprouts. The climate in the vegan world - and the online blogging world ALONE - has absolutely sky-rocketed in the last few years, but it used to be really bleak. Some of the first real recipes I found that totally enticed me were on Angela Liddon's site, Oh She Glows. Back then she was still doing a little treats business on the side, but now she's a powerhouse almost mom of two and cookbook author who is still regularly churning out drool-worthy recipes that make the rest of us look like absolute newbies. If you can't tell, I've got a mega- girl boss crush on Angela. She's got it together, works super hard, and manages to still absolutely kill it as a food blogger - she is #goals, guys!

Angela's recipes and food photography - both in the book and on her blog- are consistently on point. Every recipe comes out so well you can pretty much guarantee she re-worked the recipe 6 times making it perfect before you ever got there. And every photo is so crisp, clean, and well-thought out. Her book is a visual joy to look through and totally makes you want to get in the kitchen and whip up all of her creative, nourishing dishes. Some of the dishes on my to-make list are: Strawberry Oat Crumble Bars with Strawberry Vanilla Chia Seed Jam, Sun-Dried Tomato and Garlic Super-Seed Crackers, Golden French Lentil Stew + High-Rise Pumpkin Cupcakes with Spiced Buttercream Frosting (some pictured below)!

In OSG Every Day, Angela has managed to create an impressive follow-up to her last book with 100 new hearty plant-based recipes easy enough for the busiest of eaters to enjoy. And lucky for you, she's letting us give away one her books to one very lucky WINNER! We're so excited to share this book with you, because it is such a solid addition to collection - whether you are a new or experienced cook. You can scroll down to enjoy some of the incredible photos from the book and to enter our giveaway to win a copy of the book for yourself. Entry details below, as well. 
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You've made it to the giveaway! Simply follow the instructions on the widget below to enter. We will randomly select and email a winner when the contest ends. Entrants from the US and Canada only, please. Good luck!
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-Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.

-Food photos credited to Ashley McLaughlin and lifestyle photos/headshots credited to Sandy Nicholson. The cover photo is credited to Angela Liddon.
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Loaded Potato Breakfast Bowl from Vegan Bowl Attack

8/20/2016

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Loaded Potato Breakfast Bowl from Vegan Bowl Attack

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GUYS. I am so excited to share this book with you. I've been lucky enough to call Jackie - girlboss over at Vegan Yack Attack - a friend for a few years now, and I just love her. She is smart, witty, sassy, fun to drink with and best of all - a fantastic chef! She's pretty easy on the eyes, too. 😉 And so is her new cookbook! Vegan Bowl Attack is packed with more than 100 one-dish, plant-powered meals, and comes in a gorgeous hardcover edition. Jackie combines vegetables, protein, and whole grains in one dish to make simple and delicious meals. And who doesn't love a good bowl? It means less dishes, easier food-mixing on a single fork, and an excuse to slurp up leftovers. 

Filled with creative recipes like Peanut Butter Pretzel Oatmeal, Tex Mex Potato Salad, Mean Green Ramen and a S'mores Pudding Bowl, this cookbook is a must-have of the summer for sure. The recipes are well thought out and because Jackie is already a superstar, you know anything you try will turn out perfectly. The accompanying photography is gorgeous, with bright and colorful photographs alongside most of the recipes in the book. I included a few of my faves from the book below - they're all on my must-make list.
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First Jackie's Cherry Amaretto Ice Cream, followed by her Smoky Corn Chowder Bread Bowl (which I was luckily enough to try at the cookbook release party) and her Apple Pie Smoothie Bowl. Doesn't that last one sounds PERFECT for fall?!

Lucky for you, even if you don't have a copy yet (they're available wherever books are sold, and also here!) we get to share with you all a favorite from the book - Jackie's Loaded Potato Breakfast Bowl! Scroll down for the recipe, and be sure to grab yourself a copy of Vegan Bowl Attack ASAP! 
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LOADED POTATO BREAKFAST BOWL

INGREDIENTS

For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

DIRECTIONS
To make the potato hash:
Melt the coconut oil in a large pan over medium-high heat. When the 
pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, 
stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, 
and sauté until the onions become translucent. Lower the heat to medium and then add the 
tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and 
cooked all the way through.

Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so 
that it does not become too limp.

To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I 
wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a 
medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over 
medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until 
the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have 
darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir 
until everything is coated evenly. Put the contents of the saucepan in a blender or food processor 
along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few 
times for a smoother consistency.

Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy 
simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then 
season with pepper.

Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with 
cheese shreds, if using, and the gravy. Serve immediately.

Yield: Makes 2 large or 4 small servings. 
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Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
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N'ice Cream Cookbook Giveaway!

5/17/2016

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N'ice Cream Cookbook Giveaway! 

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If you're a fan of sweet frozen treats - and really, who isn't? - then you need to get your hands on the N'ice Cream cookbook! Bloggers Virpi and Tuulia, the creative forces behind the blogs Vanelja and Tuulia.co, teamed up to create this gorgeous book packed with 80 better-for-you frozen goodies. They were sick of seeing all the crummy ingredients in traditional ice creams and non-dairy frozen treats so they created this cookbook as a 'candy land' of wholesome, vegan recipe alternatives. And with recipes like Apple Avocado Mint Popsicles, Dreamy Chocolate Sundaes and Salted Caramel Milkshakes you'll never miss the old stuff! All of the recipes can be made without an ice cream maker, which I love since I don't own one myself. I also love how simple and healthy all of the ingredients in the book are. No crazy ingredients, just whole, healthy foods blended and frozen to perfection. The best part this book comes out TODAY! Yup, you can find it on store shelves at your local bookstore this afternoon. Or, you can scroll all the way to the bottom of the page and enter for a chance to win a FREE copy for yourself! Either way, enjoy the recipe for the sweet and simple Coconut Sundae with Peanut Butter Caramel Sauce Virpi and Tuulia were kind enough to share with us below. 
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Coconut Sundae
Ice cream sundaes have a lovely nostalgic vibe, and this quick version of a vanilla sundae is unbelievably easy, yet so creamy. You need only four or five ingredients! Serves 2. 

INGREDIENTS
Ice Cream:
1 (14-ounce/400-ml) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas
½ teaspoon vanilla extract
1 tablespoon maple syrup, optional

Peanut Butter–Caramel Sauce
1 tablespoon peanut butter
1 tablespoon maple syrup or other sweetener
2 tablespoons unsweetened almond milk or other plant-based milk

DIRECTIONS
Open the coconut milk can and scoop the thick, solid white cream into a blender. Add the bananas and vanilla and blend until smooth, scraping down the sides of the blender as necessary. Taste and add maple syrup, if desired.

To make the peanut butter caramel sauce, combine all the ingredients in a small bowl and stir until you get a nice thick caramel sauce.

Pour the ice cream into bowls, top with the Peanut Butter–Caramel Sauce, and enjoy!

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.
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You made it to the giveaway! You can certainly buy your own copy of the book here, or you can enter to WIN a copy using the widget below. Good luck! 
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