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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

28 Comments

 

'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.
28 Comments

ZOKU Review + $70 Prize Pack GIVEAWAY! 

9/4/2016

69 Comments

 

ZOKU Review + $70 Prize Pack GIVEAWAY! 

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Summer's just about over - unless you also live in Southern California where it be HOT until at least Halloween. Ugh. But that, my friends, is exactly why we're here with a fantastic giveaway! To boost your spirits, cure your sweet tooth and get you back into that mid-summer vacation feeling. We got you. 

I used to work as a nanny and the family that I worked for had ZOKU pop makers in the freezer that the kids LOVED. I used them all the time to keep the kids entertained but never really realized just how cool they really are. They come in all kinds of cute and creative shapes and designs and the Single Quick Pop Maker - pictured above! - can have a frozen-solid popsicle in your hand in literally minutes flat. These products are not only durable and made of high quality materials, they whip up sweet treats in seconds - which is perfect for both impatient kiddos and adults with a raging sweet tooth. I love the versatility of ZOKU's products and how, like me, they HATE waiting for food! ?They offer a range of quick treat makers for popsicles, slushies and cold beverages - something for all your icy treat needs! 

Because we're such big fans, we teamed up with ZOKU for a fun end of summer giveaway. You can enter alllll the way at the bottom of the page to win $70 worth of ZOKU goodies including their Single Quick Pop Maker, Ice Cream Maker + Chocolate Station!
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Seriously - these products are so easy. You just store the chillable bowl and pop maker base in the back of your freezer to chill overnight. Once cold, remove them anytime and pour in your desired ingredients! With the ice cream bowl you use a long, flat spoon to scrape and spoon the ice cream mixture around until it firms up. I like mine a little soft so I ate mine before it totally froze, but Alex later made some killer strawberry ice cream that froze up really nicely and was ready in about 10 minutes. With the pop maker you literally just pour juice, milk, or whatever other liquid into the mold and let it freeze - about 5 minutes and you'll have a totally frozen creation!

​The chocolate station lets you have fun and get creative with toppings, my 
favorite part. You can of course use it to drizzle chocolate, or butterscotch, caramel, melted coconut butter - whatever you can think of, really! I love whipping up something healthy and sweet with fresh fruit when I am craving some sugar but don't want to overdo it. Having to wait just a few minutes before its ready usually helps me to make the healthier option rather than just munching whatever snack is in the cabinet. And we've made some REALLY delicious things on the fly - my fave is probably coconut yogurt mixed with fresh strawberries and maple syrup and mixed into a frozen yogurt. YUM! At this point I KNOW you want your own set to play with - if you don't you crazy. But I still like ya. Scroll down and enter for your own ZOKU prize pack! 
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You made it to the giveaway! For the record: I was given these products, but not compensated and all thought and opinions are honest and my own. I fucking love this stuff. So, US entries only please. Winner will be randomly selected and alerted via email when the contest ends. Good luck! 
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Minimalist Baker's 'Everyday Cooking' Cookbook Giveaway!

5/15/2016

27 Comments

 

Minimalist Baker's 'Everyday Cooking' Cookbook Giveaway! 

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If you're someone who regularly eats vegan and vegetarian food - or really just loves #foodporn on Instagram - you've probably heard of Minimalist Baker, or at least seen her gorgeous food photos. She is an amazing whiz in the kitchen, churning out impressive and brilliantly thought out plant-based and mostly gluten-free recipes. She's a full-time blogger, and she has truly mastered her craft. I absolutely look up to her and adore following along with her fun, lip sync-filled snapchat videos and seeing what creative recipes she churns out next. Dana not only creates great meals, but photographs them all beautifully and updates her blog multiple times a week. I'm always looking to her for weeknight meal inspiration, and this new cookbook is the perfect way to browse through some of her favorite, tried and true recipes. She serves up everything from Pizza Burgers (the cookbook cover photo) to Thai Quinoa Meatballs and Strawberry Cheesecake Bars, and all are made to be easy to make and clean up. And they all look DELICIOUS. Dana's recipes have never let me down, and I can't wait to work my way through the whole book. Plus, a good hardcover cookbook just always feels good in your hands - like its weightiness defines how full of food knowledge it is...which is totally true here. Do yourself a favor and make the BEST Vegan Enchiladas, which Dana so generously shared her recipe for below, and be sure to scroll all the way down to enter to win a copy of Minimalist Baker's Everyday Cooking!
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The Best Vegan Enchiladas 
The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal. Serves 4 (yields 8 enchiladas)

Prep time 15 min. | Cook time 35 min. | Total time 50 min.  

ENCHILADA SAUCE
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
½ large white onion (75g), diced
3 cloves garlic (1½ Tbsp or 9g), minced
1 15-ounce (425g) can tomato sauce
1 chipotle pepper in adobo (canned), chopped, plus 1 tsp adobo sauce (plus more for taste) 
½ cup (120ml) water (or substitute vegetable broth)
12 Tbsp (1530ml) maple syrup (or substitute coconut sugar), plus more to taste
Sea salt and black pepper, to taste

ENCHILADA FILLING
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil 
½ large white onion (75g), diced
1 poblano pepper (17g), seeds removed, diced
Sea salt and black pepper, to taste 
1 15ounce (425g) can vegetarian refried beans or pinto beans, well drained
8 white or yellow corn tortillas 

TOPPINGS (optional) 
Lime juice
Red onion, diced
Ripe avocado, sliced
Cilantro, torn/chopped 

Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, 
and the garlic. Cook, stirring frequently, until soft and translucent, 45 minutes. 

Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering). Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness.

Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C). Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 34 minutes.

Add the refried beans and stir/mash to combine. Add  cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.) 

Pour a bit of sauce into the bottom of 9 × 13inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 810 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed. Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional). Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through.

Top with 
desired toppings and serve. I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own!

Leftovers keep, covered, in the refrigerator for up to 3 days, though best 
when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through. 
[Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of 

Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz]

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Above are  few more sneak peek images from Dana's new cookbook. Doesn't it all just look so drool worthy?! If you're as big a fan as I am you need to get yourself a copy. You can either buy one here or try your luck and enter our giveaway using the widget below. We'll be picking ONE winner. Good luck! 
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Love & Lemons Cookbook Review, Recipe + Giveaway! 

4/27/2016

1 Comment

 

Love & Lemons Cookbook

​Review, Recipe + Giveaway! 

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I've followed the gorgeously curated Love & Lemons blog for quite some time now. Jeanine's effortless looking recipes accompanied by her brilliant photography, with some help from her husband Jack, are the epitome of drool-worthy food porn. Their photos are always bright, crisp, and inspire me to get cooking. While their recipes aren't always vegan, they usually are, and are always vegetarian. This holds true for the cookbook as well, with many GF options clearly laid out. The book is organized by the type of food you're cooking with, (i.e. carrots, onions, stone fruits, winter squash), which makes finding a recipe super easy. The book also offers simple meal suggestions based on whats leftover in the fridge, things you always wants to have in your pantry, and even recommended cooking tools. 
It's a gorgeous, hardcover book with over 120 recipes and 300 photos that will truly inspire spring and summer cooking and will have a space on our bookshelf for years to come. And we're lucky enough to not only share a favorite recipe from it, but to offer a FREE copy to one lucky winner in our giveaway below! 
The recipe we're sharing from the book is for these gorgeous, easy-to-eat Vegan Carrot Waffles. They come out fluffy, sweet, and just a bit crunchy around the edges. They were perfect topped with coconut whip and a bit of maple syrup! Other recipes I'm excited to try? The Crispy Shiitake BLT, Pea + Sweet Potato Samosas, and Green Tomato Basil Grilled Cheese. You're going to love this cookbook. So, let's get cooking!

(Be sure to scroll all the way to the bottom of the post to enter the giveaway!)
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VEGAN CARROT WAFFLES 

INGREDIENTS
2 cups (500 mL) whole spelt flour or 
white/wheat mix
2 teaspoon (10 mL) baking powder
2 tablespoons (30 mL) ground flaxseed
1/2 teaspoon (2 mL) cinnamon
1 cup (250 mL) grated carrots
2 cups (500 mL) almond milk at room temperature
1/4 cup (60 mL) melted coconut oil
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) maple syrup, plus extra for serving
Sea salt
1 recipe coconut cream (page 287 in the cookbook) (optional) 

DIRECTIONS
Preheat a waffle iron. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using. 

Yield: 4 to 6 waffles

[Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of 
Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.]
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You made it to the giveaway! To enter to win a copy of the Love & Lemons cookbook, please use the widget below. Giveaway is open to US residents only. Sorry, mates. And good luck! 
Love & Lemons Cookbook Giveaway!
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